Beefy Slawghetti

2 bags broccoli slaw (24 oz.)
1 lb. ground beef (preferably lean)
1 cup spaghetti sauce
cooking spray
1 cup mushrooms
1/4 cup Parmesan cheese
1 T crushed red pepper (optional)

1. Coat a skillet with olive oil or cooking spray of choice. Warm on medium-high heat. Add broccoli slaw and 1/2 cup of water. Cover skillet. Cook broccoli slaw on medium-high for 2-3 minutes, stirring occasionally, until water begins to dissolve.

2. Add beef and optional mushrooms to your same skillet. Cover. Continue to cook on medium-high heat, stirring occasionally, for 10-12 minutes (or until broccoli slaw is soft and beef is browned).

Note: I used 93 % fat-free ground beef since this is a one pot meal and I didn’t want excess fat soaking into the rest of my dish.

3. Make sure the water added earlier is mostly dissolved. If not, drain. Add sauce to your same skillet, stirring until uniform. Cover. Cook on medium-low heat, stirring occasionally, for 2-3 minutes.

4. Serve into bowls and top with optional crushed red pepper and Parmesan cheese.

Serves 4

300 calories per serving