Spaghetti without the spaghetti, as it were.
YIELD: 5 servings, with (if you use the lowest-carbohydrate spaghetti sauce) 11 grams of carbohydrates and 4.6 grams of fiber, for a total of 6.4 grams of usable carbs and 25 grams of protein.
INGREDIENTS:
- 1 1/2 pounds of ground beef
- 1 small onion, diced
- 1 clove garlic crushed
- 1 green pepper, diced
- 1 can (4 ounces) mushrooms, drained
- 2 cups low-carb spaghetti sauce
INSTRUCTIONS:
- Brown and crumble the ground beef in a large, heavy skillet. As the grease starts to collect in the skillet, add the onion, garlic, green pepper, and mushrooms. Continue cooking until pepper and onion are soft.
- Pour off the excess grease. Stir in the spaghetti sauce, and serve.
NOTE:
- This is a good supper for the family, because, again, it’s easy to add carbs for those who want them-you eat your very meaty meat sauce with a good sprinkling of Parmesan, and you let the carb-eaters have theirs over spaghetti. Serve a big salad with it, and there’s dinner.
