Wednesday, April 27, 2011
I served this along with Italian Bread.
serves 8 ( 11 points + )
12 oz. whole wheat wide egg noodles
1-½ lbs. extra lean ground beef ( 95% lean)
1 onion, chopped
2 c. tomato sauce + 2 c. tomato puree, seasoned to taste
1 package ( 3.5 oz) sliced turkey pepperoni
2 c. shredded part-skim mozzarella
2 c. reduced fat shredded cheddar
Cook noodles, drain.
Meanwhile, brown beef with onion. Drain. Add tomato sauce mixture to meat. In a 5 quart slow cooker coated with nonstick spray, spread ⅓ of meat sauce. Cover with ⅓ of noodles and pepperoni. Sprinkle with ⅓ of cheese. Repeat twice more. Cover and cook on low for 3-4 hours or until heated through and cheese is melted.