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Monday, April 02, 2012

American Chop Suey

American Chop Suey

If you aren't familiar with this recipe you'll most assuredly be familiar with it's ingredients. This is a comfort food recipe that is hearty, tasty and great for a family. The ingredients are all things we have on hand and it can be a family favorite for years to come. Try to make a healthy version substituting ground turkey and low carb pasta.

1-2 tbsp. Basil
1 tbsp. Oregano
1 tsp. Garlic powder
1 tsp. Onion powder
1 tsp cayenne pepper
1 tbsp. Paprika
ground black pepper to taste
2 tbsp. Low sodium soy sauce
2 tsp hot sauce
1 large diced bell pepper
1/2 of a large onion diced
(1) 13.25 oz. box of elbow pasta
3-4 lbs. of lean ground beef or ground turkey
(1 ) 15 oz. can of diced tomatoes
( 2 ) 15 oz cans of crushed tomatoes
1-2 cups of diced Crimini mushrooms
several cloves of garlic (minced)
2 large pots, or one large skillet and one large Dutch oven
Shredded Parmesan cheese

Step 1:
In either a large skillet or pot, brown your ground beef or turkey. Add all diced veggies and spices. Once your meat has been thoroughly browned, drain all fat. Set meat aside, and discard grease.
Step 2:
In a large pot fill up to two thirds of the way with water and bring to a rolling boil, salt liberally. Add one box of elbow macaroni to the pot and cook for 9-10 minutes. Add a little olive oil to the water to prevent over boiling and to keep pasta from sticking. Stir frequently to keep pasta from sticking together.
Step 3:
Return your reserved ground meat to the skillet, and add your diced tomatoes, crushed tomatoes and heat through allowing to simmer while the spaghetti noodles are cooking.
Step 4:
Strain your noodles, and if you like mix in with the meat sauce of serve separately with the meat sauce served on top. Add a little olive oil to the noodles if you are going to serve them separately and stir so they won't stick together. Canned crushed tomatoes and canned diced tomatoes are far healthier and have less sugars than prepared pasta sauces.
Sprinkle Parmesan cheese on while hot and serve with toasted, buttered garlic bread.

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