About me

Hello, My name is Gina and I am a mom of 3 great children who keep me super busy along with working for Weight Watchers and doing hair from my home. So I guess that I am a part time stay at home mom, but still a full time mom. I love to cook when I have time and all the ingredients needed on hand. That is why dinner can sometimes be a hard time for me. I get home from soccer, football, dance, and on and on, and not knowing what to fix for dinner. The kids are hungry and it is 6:00. That is why I am doing this. I am hoping that it will get me more organized and I hope it will help you ease the pain of thinking what to fix for dinner when it is late and you have been on the run all day.

Friday, October 10, 2008

MEXICAN BAKED SPAGHETTI

MEXICAN BAKED SPAGHETTI

1 lb. diet lean ground beef
1 pkg dry taco seasoning
1 15 oz can tomato sauce
1 16 oz. can fat free refried beans
1 15 oz. can delmonte zesty chili style tomatoes
1 15 oz. can diced tomatoes with green chilies, drained
1 4oz. can diced green chilies, drained
2 TBS. splenda granular (or sugar)
1 cup salsa (mild, medium, or hot)
1 lb spaghetti

Preheat oven to 350 *. In a large frying pan, brown the ground beef, once the meat is browned, add the remainining ingredients in the order listed (except the spaghetti). Stir to combine and cook until hot. Set aside. Cook spaghetti according to package directions, drain. Spray a 9x13 inch pan with cooking spray. Place 1 cup of sauce into the pan and coat the bottom evenly; lace half of the spaghetti in the pan and distribute evenly. Place 4 cups of sauce over the spaghetti and spread evenly. Add the remaining spaghetti and top with the remaining 4 cups of sauce. Bake uncovered for 20 to 30 minutes or until hot throughout. 12 servings 5 pts
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