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3 cups of dry multigrain fusilli noodles
1 tablespoon of vegetable oil
2 pounds lean ground beef (or chicken)
1 green pepper (small diced)
1 large onion (small diced)
2 cloves of garlic (minced)
2 cups of fresh mushrooms (sliced)
2 jars (4 cups) of your favourite meatless spaghetti sauce
2 cups of shredded mozzarella cheese
Salt and pepper
Total Fat 23.6g, Saturated Fat 8.2g, Cholesterol 245mg, Sodium 835mg , Total Carbohydrate 45.9g, Dietary Fibre 3.1g, Protein 81.3g, Vitamin D 126mcg, Calcium 62mg , Iron 46mg, Potassium 1476mg
Why? Because it’s good for you.
A favourite meal to carry us through the cold winter days is a hearty soup, and this recipe contains the amazing “queen of greens,” kale. Make a big pot for additional meals and lunches the following day.
This Slow-cooker Bean and Bacon Soup has been adapted from a recipe by Linda Larson at busycooks.about.com.
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