ANN COX EASTES / KROGER
1 (12-oz) pkg fresh broccoli slaw
1 c seedless red grapes, halved
1 (15-oz) can mandarin orange sections, drained
1 Granny Smith apple, diced and unpeeled
1 c reduced fat Poppy seed dressing
1/2 c toasted pecans, optional
1/2 c dried cranberries, optional
Combine all ingredients in a large bowl; toss to mix completely. Yield: 6-8 servings.
1 - 1 1/2 lbs ground round or chuck
1 onion, chopped
1 green pepper, chopped
1 t minced garlic
1 (24-oz) jar pasta sauce
1 (14.5-oz) can diced tomatoes
1 (14.5-oz) can peeled and crushed tomatoes
1 T dried Italian seasoning
1 T dried basil
8-12 oz angel hair pasta
1 c low-fat, part skim shredded mozzarella cheese
1/4 c shredded Parmesan cheese
In a large skillet or deep pan, brown ground round with onion and green pepper. Cook stirring until meat is no longer pink. Stir in garlic during last few minutes of cooking. Drain any grease from meat; rinse in hot water and return to pan. Add pasta sauce, tomatoes, seasonings and stir over low heat for 20-30 minutes, stirring regularly. While sauce is cooking, cook pasta in a large pot of boiling water, according to package directions. Drain and place spaghetti in a rectangular casserole dish, coated with vegetable spray. Pour spaghetti sauce on top of pasta. Sprinkle cheese on top. Bake in 350 F oven for 20-30 minutes to heat completely. Yield: 6-8 servings.
**Also may serve spaghetti on individual plates, topping with sauce and sprinkling with cheese.