Fall is in the air! To me, there’s nothing better than cooler weather, colorful leaves, hoodies and football. Cooler weather also means more slow cooker meals in our household. Last night, I made one of my all-time favorite (healthy!) meals. “Spaghetti” with spaghetti squash, instead of noodles.
I threw the following ingredients into the slow cooker:
- 1 jar garden vegetable spaghetti sauce
- 1 onion, chopped
- 1 lb lean ground beef
- 1/4 cup cooking sherry
Turn the slow cooker on “low” and cook for 4 hours, then serve over cooked spaghetti squash.
It’s low-carb. It’s chock full o’ veggies. It smells delightful. It tastes SO good.
AND C LOVED IT!!!!!
I’m pretty sure he ate more vegetables last night with this meal than he’s eaten in the past three months. The kid loathes veggies.
Mama: 1. C: 1.
Yep, it’s a win-win. 😉
My goal for this week is to DRINK MORE WATER! What are your goals for the week?