Super Duper Spaghetti with Beef

We are huge fans of spaghetti at our house; it was (and still is!) always a favorite of both of my picky kids even when they were little…maybe that’s why we started calling it “super duper” — and it stuck!  (As you’ll see it the picture, it literally stuck everywhere too!  Luckily, since it’s been four years since this pic, they’re a bit neater these days!)  At any rate, all the prefab sauces are either way too sweet (yuck!) or just painfully bland – not to mention full of a zillion unnecessary additives and sugars.

My own recipe is almost as fast as opening a jar.  Plus you have to wait for the noodles to cook anyway; may as well take those few minutes to throw together this super flavorful, super healthy, super duper version!  ~Robin

Super Duper Spaghetti with Beef
    Ingredients:
  • ~1 ¼ lb. 95% lean ground beef*
  • ~ 3 cloves of fresh garlic, minced (or 1 ½ tsp. jarred, minced garlic)
  • ~14.5 oz. (1 large can) Hunt’s tomatoes, petite diced, undrained
  • ~15 oz. (1 large can) Hunt’s diced tomatoes, undrained
  • ~12 oz. (2 small cans) Hunt’s tomato paste
  • ~6 oz. water (one small tomato paste can-full)
  • ~4 tsp. dried oregano
  • ~½ tsp. red pepper flakes (optional)
  • ~4 tsp. Italian seasoning (I like McCormick’s)
  • ~2 -3 tsp. garlic salt, as preferred
  • ~1 tsp. garlic powder
  1. Put your spaghetti noodles on to boil (whatever your favorite brand is; I use Ronzini Healthy Harvest 100% Whole Grain); cook to al dente.
  2. While noodles are boiling, in a large stock pot, brown the ground beef with the minced garlic. Once cooked, drain any excess oil.
  3. In the same pot, add diced tomatoes, petite diced tomatoes, and tomato paste.
  4. Add the 6 oz. of water.
  5. Finally, add all the spices. (Add garlic salt 1 tsp. at a time so that you can measure it to your own taste.)
  6. Simmer for 5-10 minutes until heated throughout and flavors have combined well.
  7. Add the sauce to your al dente pasta and enjoy!

*My package of beef was just a little bigger than usual, but the points are the same and all the other ingredients amounts don’t differ if you use exactly one 1 lb of 95% lean beef instead – I just went ahead and used this much since I had it.

Weight Watchers Info.: This meat sauce is only 2 SmartPoints per ½ cup serving. Makes 15 servings; freezes very well. (Remember to count the points for your pasta.)

https://foursistersdish.com/2018/08/06/super-duper-spaghetti-with-beef/

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Fry Sauce

I moved to Utah more than 15 years ago.  Until then, I had never heard of Fry Sauce. Utahns take their fry sauce seriously!!  It is served everywhere. Standard fry sauce is a combination of mayonnaise and catsup.  To me, it always lacked a little something. This recipe has been updated from the classic.  Try it on fries, tater tots, burgers, or if a fresh veggie falls in and you sample it that way, I won’t tell!   My two favorite ways to eat Fry Sauce are with, of course, fries but also slathered on a bacon cheeseburger.

My son says it’s the “best fry sauce he’s ever had.”   I’ll take that as a rave review. It can easily be doubled, tripled, etc. to make the amount you think you’ll need to feed you crew.  It will keep in the refrigerator, sealed in a container, for up to two weeks. Try it. It may become a staple in your house soon!  ~Kathy

FrySauceLogo

Fry Sauce
    Ingredients:
  • ~ 1/3 c. mayonnaise
  • ~ 3 heaping T. catsup
  • ~ 1 T. ranch dressing (I used Hidden Valley)
  • ~ ½ tsp garlic powder
  • ~ ½ tsp onion powder
  • ~ ¼ to ½ tsp ground cayenne pepper
  • ~ ¼ tsp ground mustard
  • ~ ¼ tsp season salt (I used Lawry’s)
  • ~ ¼ tsp black pepper
  1. Combine all, ensuring that the spices are well incorporated.
  2. Place in container with lid.
  3. Allow to chill, covered, for at least 30 minutes before use.
https://foursistersdish.com/2018/06/07/fry-sauce/