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Skillet supper (spagetti~ meat)

Yield: 6 Servings

Ingredients:

• 1 lb GROUND CHUCK
• 14 1/2 oz CAN WHOLE TOMATOES CHOPPED
• 6 oz CAN TOMATO PASTE
• 1 ts DRIED ITALIAN SEASONING
• 1/4 ts SALT
• 1/4 ts GARLIC POWDER
• 6 oz UNCOOKED BROKEN SPAGHETTI
• 2 tb PARMESAN CHEESE

Instructions:

GRATED COOK MEAT IN A LARGE SKILLET OVER MEDIUM HEAT UNTIL BROWNED STIRING TO CRUMBLE MEAT. DRAIN IN COLLANDER; PAT DRY WITH PAPER TOWELING. WIPE DRIPPINGS FROM SKILLET. ADD TOMATOES TOMATO PASTE SALT SEASONING WATER AND GARLIC POWDER TO SKILLET; BRING TO A BOIL ADD SPAGHETTI; COVER REDUCE HEAT TO LOW AND SIMMER FOR ABOUT 25 MINUTES. ADD MEAT; COOK UNTIL THOROUGHLY HEATED STIRRING OCCASIONALLY. SPRINKLE WITH CHEESE. PROTEIN 19.5 / FAT 11.5 / CARBOHYDRATE 30.1 / CHOLESTEROL 46 IRON 3.4 / SODIUM 189 / CALCIUM 76

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