Published on March 05, 2019

dish of baked macaroni with red sauce

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Baked Macaroni with Red Sauce

Serves 6

Ingredients

  • ½ pound extra-lean ground beef
  • 1 small onion, diced, about ½ cup
  • 1 box (7 ounces) whole-wheat elbow macaroni
  • 1 jar (15 ounces) reduced-sodium spaghetti sauce
  • 6 tablespoons Parmesan cheese

Directions

  1. Preheat the oven to 350 F. Lightly coat a baking dish with cooking spray.
  2. In a nonstick frying pan, cook ground beef and onion until the meat is browned and the onion is translucent. Drain well.
  3. Fill a large pot ¾ full with water and bring to a boil. Add the pasta and cook until al dente (tender), 10 to 12 minutes, or according to the package directions. Drain the pasta thoroughly.
  4. Add the cooked pasta and spaghetti sauce to the meat and onions. Stir to mix evenly. Spoon the mixture into the prepared baking dish. Bake until bubbly, about 25 to 35 minutes.
  5. Divide the macaroni among individual plates. Sprinkle each with 1 tablespoon Parmesan cheese. Serve immediately.

Nutrition Facts per Serving:

  • Calories: 269
  • Protein: 15g
  • Carbohydrate: 32g
  • Saturated Fat: 8g
  • Cholesterol: 32mg
  • Sodium: 125mg
  • Dietary Fiber: 4g
  • Total Fat: 9g
  • Trans fats: Trace

Recipe Source: Mayo Clinic

Breakfast Burrito

Serves 1

Ingredients

  • ½ cup chopped tomato
  • 2 tablespoons chopped onion
  • ¼ cup frozen corn
  • ¼ cup egg substitute
  • 1 whole-wheat tortilla, 6 inches in diameter
  • 2 tablespoons salsa

Directions

  1. In a small skillet, add the chopped tomato, onion, and corn. Cook over medium heat until the vegetables are soft and moisture has evaporated.
  2. Add the egg substitute and scramble with the vegetables until cooked through, about 3 minutes.
  3. To serve, spread the egg mixture in the center of the tortilla and top with salsa. Fold in both sides of the tortilla up over the filling, then roll to close.
  4. Serve immediately.

Nutrition Facts per Serving:

  • Calories: 173
  • Protein: 11g
  • Carbohydrate: 30g
  • Saturated Fat: Trace
  • Cholesterol: 1mg
  • Sodium: 370mg
  • Dietary Fiber: 12g
  • Total Fat: 0g
  • Trans fats: 0g

Recipe Source: Mayo Clinic