Menu Monday: Crock-Pot Series #2 – Noodle Optional Spaghetti

RESOLUTION – Get back on the healthy wagon with time restraints in mind.

 

To me and many others, the new year brings the resolution to get back into the swing of things while still battling the cold weather and time restraints. This is why I have titled January as the Month of the Crock-Pot.  

 

Number two of five on my list of Crock-Pot meals this month is by far one of the easiest meals to make in the Crock-Pot: SPAGHETTI! Due to the influx of health conditions that can be managed by diet, this recipe is noodle optional. Why you ask? In a time of major food abundance, many people desire equally delicious recipe options to meet their need to manage health conditions such as Diabetes, Gluten Intolerance, IBS and more. Moreover, traditionally store-bought pastas, even those that say “whole grain,” often contain refined grains that have been stripped of the very ingredients that made them nutritionally beneficial.

 

Don’t fret, though! If you simply cannot fathom eating your spaghetti without noodles, I would recommend reading over this article written by Registered Dietitian, Kristin Kirkpatrick. Kirkpatrick sets out to organize the chaos that currently fills the pasta aisle at your grocery store in order to help you choose the healthiest option for you and your family. I personally am not a huge pasta consumer, but I have found some pre-made, organic edamame noodles that my family enjoys.

 

Crock-Pot Spaghetti

 

Servings: 4-6

Prep Time: 15 minutes

Cook Time: 8 hours

 

Ingredients:

  • 1 can  or 24oz Organic Spaghetti Sauce
  • 1lb Organic Grass-fed Lean Beef
  • ½ pound fresh sliced Portabello Mushrooms
  • 1 diced Yellow Onion
  • 1-2 crushed Garlic Cloves
  • Seasonings: Oregano, Thyme, Parsley, Black Pepper, Sea-salt, Rosemary, Basil, Sage, Cilantro, Garlic Powder **
  • Parmesan Cheese
  • Noodles of your choice**Optional

 

 

Related: Crock-Pot Series #1: Chicken Tacos

 

 

Instructions:

  • For a quick prep, dice uncooked beef into 1-2 inch pieces to ensure proper cooking (for safety tips on cooking using uncooked meats, please see last week’s Chicken Taco’s Recipe).
  • Dice onion, slice mushrooms and break and crush garlic cloves.
  • Using a 4-6 quart Crock-Pot, throw in diced Spaghetti Sauce, beef, onion, mushrooms and garlic. Let cook on low for 8 hours or high for 4 hours. Add additional desired seasoning and ½-1 cup of water about halfway into cooking time if extra moisture is needed and stir.
  • Cook noodles if desired 15-30 minutes before Crock-Pot meal is complete.
  • Once fully cooked, unplug Crock-Pot or place on warm setting. Scoop cooked Crock-Pot meal into bowl and let cool.
  • Sprinkle on 1 ounce of shredded Parmesan cheese (and add noodles).

 

 

 

Buon appetito!

 

 

————————————————————————————————–

We are also here to help! If you’re ready for support or want more information on healthy eating, drop us an  or give us a call at 877-293-9355 ext. 0!

 

– CASEY EDMONDS, CHC

Health Advisor  |  

facebook-logo  twitter-logo-silhouette  linkedin-logo