Cowboy Spaghetti
Calories 489 (25% from fat)
Fat 13 gram
Saturated Fat 6 gram
Trans Fat 0 gram
Cholesterol 94 mg.
Sodium 768 mg.
Carb. 46 gram
Fiber 8 gram
Sugar 8 gram
Sugar Alcohol 0 gram
Protein 46 gram
Ingredients
3 slices center cut bacon, fried and chopped
8 oz. spaghetti noodles
(We used Barilla Protein+ Spaghetti.)
2 cups onion, chopped
4 garlic cloves (4 tsp.), minced
1 Lb. extra lean ground turkey
(We used 99% Lean 1% Fat Jenni-O.)
1 Lb. 93% lean ground beef
2 tsp. hot sauce (Tabasco, Valentina, Frank's, Etc.)
1 Tbsp. reduced sodium Worcestershire
1/2 cup non-alcoholic beer
1 can (14.5 oz.) fire roasted tomatoes, no salt added, diced
(We used Muir Glen Organic Diced Tomatoes, Fire Roasted.)
1 can 8 oz. no salt added tomato sauce
2 cans (16 oz. each) reduced sodium pinto beans, drained
1/2 tsp. salt
1/4 tsp. black pepper
2 cups (8 oz. total) reduced fat cheddar cheese, shredded
4 green onions (scallions), chopped
A hearty and flavorful dish featuring lean ground turkey and beef, fire-roasted tomatoes, pinto beans, crispy bacon, and a kick of hot sauce. Topped with melted cheddar cheese and green onions, this savory meal is perfect for satisfying your comfort food cravings.
If you want a little more, you can top each serving with your favorite chips.
We used a pan that was 12 inches across for this recipe. That would be the smallest pan everything would fit in.
1. Heat a large skillet over medium-high heat and cook the chopped bacon until browned and crispy, about 5-7 minutes. Place the cooked bacon on a paper towel-lined plate. Set aside to cool.
2. Meanwhile, cook the spaghetti noodles according to the package directions until al dente. Drain and set aside.
Spaghetti Instructions: Heat 4 quarts of water (16 cups) on high until boiling. Add the spaghetti and let it cook for 7-9 minutes. Drain and rinse the noodles with cold water to stop them from cooking. Set aside.
3. Once the bacon has cooled, chop it up or crumble it into small pieces. Set aside.
4. Add the chopped onions to the skillet with the bacon grease. Sauté on medium-high until the onions become translucent, about 3 minutes.
5. Add the minced garlic to the pan and sauté for another 30 seconds.
6. Add the ground turkey and ground beef into the pan with the onions. Cook over medium-high heat, breaking the meat apart, until browned and cooked through, about 5-6 minutes.
7. Lower heat to medium, then stir in the hot sauce, Worcestershire sauce and non-alcoholic beer. Mix in HALF of the crumbled bacon.
8. Add the fire-roasted tomatoes, tomato sauce, pinto beans, salt, and black pepper to the pan. Stir it all together. Let the mixture simmer for about 5-6 minutes, allowing the flavors to combine.
9. Stir in the remaining bacon.
10. Add the drained cooked spaghetti directly to the skillet and combine, making sure the noodles are well coated in the sauce. You may have to cut the noodles up a little for them all to combine well. Reduce heat to low and let simmer for about 5 minutes.
11. Sprinkle the shredded reduced-fat cheddar cheese AND the green onions over the pasta. Then, cover the skillet to allow the things to melt together for about 3-5 minutes.
9. Divide the dish among 8 serving plates. Put the remainder in airtight containers and store in the refrigerator up to 3 days and in the freezer up to 4 months.
Yield: 8 Servings
You can freeze individual servings for easy re-heating later.
Keep the container open a little to allow steam to escape. Microwave on high for approximately 3 minutes.
