American Chop Suey with Kale
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 507.1
- Total Fat: 14.6 g
- Cholesterol: 70.0 mg
- Sodium: 566.5 mg
- Total Carbs: 61.1 g
- Dietary Fiber: 9.4 g
- Protein: 33.9 g
View full nutritional breakdown of American Chop Suey with Kale calories by ingredient
Introduction
A little bit healthified version of a favorite dish. A little bit healthified version of a favorite dish.Number of Servings: 8
Ingredients
-
Small package of 90% lean ground beef (more than 1 pound, less than 2 pounds. For purposes of calorie calculation, I used 2 lbs)
1 large onion, chopped
4 cloves garlic, minced
1 Tbsp olive oil
2 red bell peppers, chopped
4 cups chopped kale
1 big jar Classico Tomato Basil Spaghetti Sauce
1 box Barilla Whole Wheat Penne Pasta
1 can Muir Glen diced tomatoes
Tips
If it's not saucy enough, ladle in some of the pasta water. When I make this dish, I portion it out and freeze 6 servings for my man to have for lunches during the work week.
Directions
Boil the pasta per the package instructions.
When you put the pot of water on to boil, you will have enough time to make the sauce:
In a large pot on medium-high head, add the olive oil and onion and saute until the onion is glassy (about 3 minutes). Stir in the minced garlic and saute for 1 minute. Add the ground beef and cook until the meat is no longer pink. Add the chopped pepper and kale, and cook 5 minutes. Add the sauce and the diced tomatoes and bring to a boil, then shut off the heat. When the pasta is cooked, drain it and add to the sauce (reserve some of the pasta water to thin the sauce if necessary). Stir everything together.
Serving Size: Makes 8 2-cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user MICAROO.
When you put the pot of water on to boil, you will have enough time to make the sauce:
In a large pot on medium-high head, add the olive oil and onion and saute until the onion is glassy (about 3 minutes). Stir in the minced garlic and saute for 1 minute. Add the ground beef and cook until the meat is no longer pink. Add the chopped pepper and kale, and cook 5 minutes. Add the sauce and the diced tomatoes and bring to a boil, then shut off the heat. When the pasta is cooked, drain it and add to the sauce (reserve some of the pasta water to thin the sauce if necessary). Stir everything together.
Serving Size: Makes 8 2-cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user MICAROO.