Crockpot Spicy Beef and Pasta
|
Amount |
Measure |
Ingredient -- Preparation Method |
|
-------- |
------------ |
-------------------------------- |
|
1 |
pound |
ground beef -- extra lean |
|
1 |
medium |
onion -- chopped |
|
2 |
cloves |
garlic -- minced |
|
14 1/2 |
ounces |
no salt added diced tomatoes |
|
8 |
ounces |
no salt added tomato sauce |
|
8 |
ounces |
mushrooms -- sliced |
|
6 |
ounces |
no salt added tomato paste |
|
4 1/2 |
ounces |
black olives -- drained & sliced |
|
10 3/4 |
ounces |
low sodium tomato soup -- canned |
|
1 |
cup |
red wine |
|
1 |
tablespoon |
Worcestershire sauce |
|
1 |
teaspoon |
salt |
|
1/4 |
teaspoon |
pepper |
|
2 |
teaspoons |
Italian seasoning |
|
1 |
tablespoon |
chives -- freeze-dried |
|
1/8 |
teaspoon |
crushed red pepper |
|
1 |
teaspoon |
Dijon mustard |
|
1 |
cup |
elbow macaroni |
|
1/2 |
cup |
mozzarella cheese -- part skim milk |
| Add all ingredients except macaroni and cheese in a crockpot and mix well. Cover and cook on Low 5 to 6 hours or High 2 to 3 hours. |
| Add macaroni and mix well. Turn to High and cook 1 hour. |
| Mix cheese and sprinkle over top of each serving.
Serves 8. |
| Per Serving: 295 Calories; 14g Fat (44.1% calories from fat); 17g Protein; 23g Carbohydrate; 3g Dietary Fiber; 44mg Cholesterol; 568mg Sodium. Exchanges: 1/2 Grain (Starch); 2 Lean Meat; 2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates. |