Title: Skillet Supper (Spagetti, Meat)
Categories: Diet Entree Meat Beef
Yield: 6 Servings
| 1 | lb | GROUND CHUCK |
| 14 1/2 | oz | CAN WHOLE TOMATOES, CHOPPED |
| 6 | oz | CAN, TOMATO PASTE |
| 1 | ts | DRIED ITALIAN SEASONING |
| 1/4 | ts | SALT |
| 1/4 | ts | GARLIC POWDER |
| 6 | oz | UNCOOKED, BROKEN, SPAGHETTI |
| 2 | tb | PARMESAN CHEESE, GRATED |
COOK MEAT IN A LARGE SKILLET OVER MEDIUM HEAT UNTIL BROWNED, STIRING TO
CRUMBLE MEAT. DRAIN IN COLLANDER; PAT DRY WITH PAPER TOWELING. WIPE
DRIPPINGS FROM SKILLET. ADD TOMATOES, TOMATO PASTE, SALT, SEASONING, WATER
AND GARLIC POWDER TO SKILLET; BRING TO A BOIL, ADD SPAGHETTI; COVER REDUCE
HEAT TO LOW AND SIMMER FOR ABOUT 25 MINUTES. ADD MEAT; COOK UNTIL
THOROUGHLY HEATED STIRRING OCCASIONALLY. SPRINKLE WITH CHEESE. PROTEIN 19.5
/ FAT 11.5 / CARBOHYDRATE 30.1 / CHOLESTEROL 46 IRON 3.4 / SODIUM 189 /
CALCIUM 76