Chili-noodle skillet dinner
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | ounces | GROUND 90% LEAN TURKEY OR BEEF |
| ¼ | cup | CHOPPED ONION |
| 1¾ | cup | STEWED TOMATOES; (ONE 14 1/2-OUNCE CAN) UNDRAINED |
| 2 | teaspoons | CHILI SEASONING MIX |
| 2 | cups | COOKED NOODLES; RINSED AND DRAINED |
Directions
IN A LARGE SKILLET SPRAYED WITH OLIVE-FLAVORED COOKING SPRAY, BROWN MEAT AND ONION. ADD UNDRAINED STEWED TOMATOES, CHILI SEASONING MIX, AND NOODLES.
LOWER HEAT AND SIMMER 10 MIN, STIRRING OCCASIONALLY. HINT: 1¾ CUPS UNCOOKED NOODLES USUALLY COOK TO ABOUT 2 CUPS.
CALORIES: 221 FAT: 6 GM PROTEIN: 15 GM CARBOHYDRATE: 27 GM SODIUM: 374 MG FIBER: 1 GM
DIABETIC EXCHANGE: 2 VEGETABLE * 1 ½ MEAT * 1 STARCH NOTES : Serves 4 (1 cup) Posted to EAT-LF Digest by Kat <scizwiz@...> on Apr 17, 1998