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Salsa Spaghetti

1 lb. lean ground beef, 90% lean, 10% fat
½ tsp. garlic powder
2 cups chunky-style salsa
3 cups cooked spaghetti (preferably whole grain)
½ cup reduced fat Monterey Jack (or part-skimmed Mozzarella) cheese, shredded
  1. Heat a large nonstick skillet over medium-high heat. Add beef and cook until browned, about 7 minutes.
  2. Drain beef (you can decrease fat even more by putting the cooked beef in a colander or strainer and running very hot water over it) and return to pan.
  3. Add garlic powder and salsa; reduce heat to low and simmer 10 minutes. Toss with hot cooked pasta and top with cheese.
Give this a try!
Joyce Houston and David enjoying this snack!