3 cups cauliflower florets
4 1/2 oz high fiber elbow macaroni
1 large onion, diced
1 large green pepper, diced
1 lb ground beef
1 T minced garlic
1/2 tsp each salt and pepper
2 15-oz cans chopped tomatoes
2 T tomato paste
1 T Worcestershire sauce
1 tsp dried oregano
1 tsp dried basil
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp paprika
1 tsp sugar
crushed red pepper to taste
Microwave cauliflower for 6-7 minutes. Roughly chop and return to bowl.
In a large pot cook pasta according to instructions. Drain and add to cauliflower.
In the same pot, spray with nonstick spray and over medium high heat cook onions and bell pepper until browned, about 4 minutes.
Add ground beef, garlic, salt and pepper. Cook, stir and crumble until beef is fully cooked about 6 minutes.
Add remaining ingredients and stir well. Bring to boil. Reduce to low and stir in cauliflower and pasta. Cook until hot and well mixed.
Servings: 4
Cals: 375
Fiber: 10g
Protein: 33g
