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bur-try spaghetti 4 ozs. spaghetti 2 This, cooking oil 2 carrots, thinly sliced 1 med. onion, chopped 1 stalk celery 1 cup fresh broccoli, chopped 2 cups cabbage, chopped 2 green zuchini, thinly sliced 1/20 oz. can red kidney beans 1/15 oz. can tomato sauce, herb flavoring 1 tsp. basil, dried, crushed Dash garlic salt Cook spaghetti; drain, keep warm. Heat wok on high. Add oil. Stir-fry carrots, celery, onion for 5 min. Stir in cabbage, zucchini, broccoli, undrained beans, tomato sauce and basil. Bring to boil, reduce heat. Cover and simmer 8-10 minutes or until vegetables are crispy tender, stirring occasionally. Add spaghetti to wok and toss gently. Makes 6 servings. 230 calories. Beans will provide meat allowance and spaghetti will serve as your bread allowance.
Macaroni-beef supper 1 cup elbow macaroni 3/4 lb. lean ground beef 1/4 lb. ground turkey 1 cup diced onions Dash garlic powder 2 tablespoons oil 2 8-oz. cans tomato sauce Freshly ground black pepper 1 8-oz. can mushroom stems and pieces, drained 2 tablespoons Worchestershire sauce 1/2 teaspoon Italian seasoning Cook the macaroni in boiling water according to package directions. Drain and set aside. Saute the meat, onion and garlic in oil until the meat loses its pink color and the onions are tender. Add pepper, tomato sauce, catsup, mushrooms, Worchestershire sauce and Italian seasoning. Bring mixture to a boil, then simmer gently for about 5 minutes. Mix in the cooked macaroni and simmer for 5 more minutes. Yields 8 servings, calories per serving, 270.
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