Chili-noodle skillet dinner

4 Servings

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

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

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