GREEN BEAN SPAGHETTI
16 ounces frozen French cut green beans
1 pound ground beef
2 ounces onion, chopped, about 1/2 small
3 ounces green pepper, diced, 3/4 cup
1/2 pound fresh mushrooms, sliced
1 clove garlic, chopped
Salt and pepper, to taste
16 ounces tomato sauce
2 teaspoons Italian seasoning
1/4 teaspoon garlic powder
8 tablespoons parmesan cheese, grated, 2 ounces
Cook the green beans according to the package directions; drain. Meanwhile, in a large pot, cook the ground beef with the onion, green pepper, mushrooms and garlic; drain the fat. Season to taste with salt and pepper. Add the tomato sauce, Italian seasoning and garlic powder. Bring to a boil then simmer about 5 minutes. Serve 1/2 cup meat sauce over about 1/2 cup green beans per serving. Top each with 1 tablespoon parmesan cheese.
Makes 6-8 servings or about 4 cups sauce
Per 1/6 Recipe: 231 Calories; 12g Fat; 20g Protein; 13g Carbohydrate; 4g Dietary Fiber; 9g Net Carbs
Per 1/8 Recipe: 173 Calories; 9g Fat; 15g Protein; 10g Carbohydrate; 3g Dietary Fiber; 7g Net Carbs
This is my adaptation of Dana Carpender's recipe in her "500 Low-Carb Recipes" book on page 311. My changes have lowered the carb count a bit too. It's pretty good and quick, but don't expect to have that great slow-simmered flavor that you get from store bought pasta sauces. Click the photo to see a close-up.
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