Diebetic Friendly Spaghetti

Thanks to all my ranting about Google Docs and Outlook, I’ve gotten behind on some of the other stuff I usually post here, so here’s a diabetic friendly recipe that I think anybody will find tasty.

Diabetic Friendly Spaghetti

1 to 1 1/2 pounds ground turkey

1 large onion, chopped

1 green bell pepper, chopped

1 clove garlic, chopped

2 (6-ounce) cans tomato paste

1 (8-ounce) can tomato sauce

1 (14 1/2-ounce) can stewed tomatoes

1 tablespoon Italian seasoning

1 tablespoon Worcestershire sauce

2-3 packets Splenda, or Equal

1/2  teaspoon salt

1 cup water

Brown the turkey in a large, heavy bottomed pot, then drain off the fat. Add the onion, green pepper, and garlic and saute until the onion is tender, about 5 minutes. Add the tomato paste, tomato sauce, stewed tomatoes, seasonings, and water. Simmer for 30 minutes. Let cool. The sauce will keep for several days covered and refrigerated.

Serve with spaghetti or your favorite pasta (diabetic can use 100% whole wheat, or 100% whole grain pasta)…or

Cook  and drain 1 ½ cups  whole wheat macaroni and add fold it into the sauce when it has finished simmering. Makes a good faux beef-a-roni.

The whole wheat macaroni makes it more friendly for those attempting to go low-carb. The whole wheat macaroni and Spenda or Equal make this diabetic friendly, as well.

Remember to test when you’re supposed to.