Jaxxs No Chunk Spaghetti Recipes

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JAXX'S NO CHUNK SPAGHETTI



Jaxx's No Chunk Spaghetti image

This is a no chunk spaghetti the kids will love! Made with ketchup and mustard!!

Provided by Jaci

Categories     Main Dish Recipes     Pasta     Spaghetti Recipes

Time 25m

Yield 4

Number Of Ingredients 7

1 (12 ounce) package thin spaghetti
1 pound ground beef
1 ½ cups ketchup
½ cup prepared yellow mustard
1 cup shredded Cheddar cheese
¼ teaspoon garlic powder
¼ teaspoon dried sage

Steps:

  • Bring a large pot of lightly salted water to a boil. Add spaghetti, and cook until tender, about 5 minutes.
  • Meanwhile, crumble the ground beef into a large skillet. Cook and stir until no longer pink. Drain grease, and reduce heat to low. Sprinkle cheese over the top. Keep over low heat until cheese is melted. Mix in ketchup, mustard, garlic powder and sage. Cook until heated through.
  • Drain spaghetti, and stir into beef mixture. Serve and enjoy!

Nutrition Facts : Calories 765.3 calories, Carbohydrate 88.5 g, Cholesterol 105.2 mg, Fat 27.6 g, Fiber 4.1 g, Protein 41.7 g, SaturatedFat 12.9 g, Sodium 1642 mg, Sugar 23.3 g

NO PASTA, CRUNCHY, SPAGHETTI



No Pasta, Crunchy, Spaghetti image

Make and share this No Pasta, Crunchy, Spaghetti recipe from Food.com.

Provided by dr stever

Categories     One Dish Meal

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 3

1 lb ground turkey, frozen or fresh
1 (16 ounce) jar spaghetti sauce
1 head iceberg lettuce

Steps:

  • In a skillet, brown the ground turkey,.
  • Heat the spaghetti sauce and add turkey.
  • Make an Iceberg Salad with your favorite ingredients AND Italian (vinegar/oil) dressing.
  • Toss the salad into the spaghetti sauce.
  • Heat the sauce some more and serve medium hot.
  • Yummy!

Nutrition Facts : Calories 276.8, Fat 12.4, SaturatedFat 3, Cholesterol 89.7, Sodium 697.4, Carbohydrate 17.5, Fiber 2.1, Sugar 13, Protein 23.4

JAXX'S NO CHUNK SPAGHETTI



Jaxx's No Chunk Spaghetti image

This is a no chunk spaghetti the kids will love! Made with ketchup and mustard!!

Provided by Jaci

Categories     Spaghetti

Time 25m

Yield 4

Number Of Ingredients 7

1 (12 ounce) package thin spaghetti
1 pound ground beef
1 ½ cups ketchup
½ cup prepared yellow mustard
1 cup shredded Cheddar cheese
¼ teaspoon garlic powder
¼ teaspoon dried sage

Steps:

  • Bring a large pot of lightly salted water to a boil. Add spaghetti, and cook until tender, about 5 minutes.
  • Meanwhile, crumble the ground beef into a large skillet. Cook and stir until no longer pink. Drain grease, and reduce heat to low. Sprinkle cheese over the top. Keep over low heat until cheese is melted. Mix in ketchup, mustard, garlic powder and sage. Cook until heated through.
  • Drain spaghetti, and stir into beef mixture. Serve and enjoy!

Nutrition Facts : Calories 765.3 calories, Carbohydrate 88.5 g, Cholesterol 105.2 mg, Fat 27.6 g, Fiber 4.1 g, Protein 41.7 g, SaturatedFat 12.9 g, Sodium 1642 mg, Sugar 23.3 g

JAXX'S NO CHUNK SPAGHETTI



Jaxx's No Chunk Spaghetti image

This is a no chunk spaghetti the kids will love! Made with ketchup and mustard!!

Provided by Jaci

Categories     Spaghetti

Time 25m

Yield 4

Number Of Ingredients 7

1 (12 ounce) package thin spaghetti
1 pound ground beef
1 ½ cups ketchup
½ cup prepared yellow mustard
1 cup shredded Cheddar cheese
¼ teaspoon garlic powder
¼ teaspoon dried sage

Steps:

  • Bring a large pot of lightly salted water to a boil. Add spaghetti, and cook until tender, about 5 minutes.
  • Meanwhile, crumble the ground beef into a large skillet. Cook and stir until no longer pink. Drain grease, and reduce heat to low. Sprinkle cheese over the top. Keep over low heat until cheese is melted. Mix in ketchup, mustard, garlic powder and sage. Cook until heated through.
  • Drain spaghetti, and stir into beef mixture. Serve and enjoy!

Nutrition Facts : Calories 765.3 calories, Carbohydrate 88.5 g, Cholesterol 105.2 mg, Fat 27.6 g, Fiber 4.1 g, Protein 41.7 g, SaturatedFat 12.9 g, Sodium 1642 mg, Sugar 23.3 g

HOMEMADE CHUNKY SPAGHETTI SAUCE



Homemade Chunky Spaghetti Sauce image

We used to have this incredible Russian restaurant here and they used to make something similar to this. I decided when they went out of business that I would try to replicate one of their fabulous dishes. You may add or subtract any of the veggie ingredients to you liking. It seems to be if you add more veggies of various kinds, you may get a pasta primavera, without the tomato paste.

Provided by puravida711

Categories     Sauces

Time 1h30m

Yield 4-6 serving(s)

Number Of Ingredients 11

1/2-1 lb linguine
2 (14 ounce) cans diced tomatoes (you may choose whatever flavor, I like to use garlic and onion or mushroom and garlic or basil, garl)
1 green pepper
1 (8 ounce) can of medium black olives
1 medium sweet onion
olive oil, just enough to cover the pan
1 lb fresh mushrooms (or more)
1 zucchini (optional)
jalapenos (optional) or red pepper (optional)
1 -2 pinch dried basil or 1 -2 pinch fresh basil
vegan butter, you may add this when you are cooking your onions in addition to the olive oil, it gives the sauce a

Steps:

  • Get a skillet deep enough to hold the contents and the liquid of the sauce. Remember that the veggies will cook down so you need not use a pot unless you are doubling the recipe
  • Quarter your mushrooms.
  • Use about ½ a green pepper. You may use more or less depending on your taste for green pepper.
  • Chunk the onion. Kind of like strips then cut the strips in half. This gives the sauce a great flavor.
  • Heat your pan and add the olive oil. Make sure that the olive oil covers the bottom of the pan.
  • Add your onion and sauté until they are almost clear.
  • Add your green pepper and sauté until they are almost soft.
  • Add your mushrooms and sauté until they are almost soft.
  • If you are using zucchini, add now. This will take awhile to cook down so be patient.
  • At this point you may need to add more oil or butter.
  • When your veggies are at a good constancy, add 1-2 cans of diced tomatoes, 2 cans of sliced black olives, 2 pinches of dried basil, and the jalapeno or red pepper if you chose to use.
  • Cover and let simmer for 30-45 minutes on low.
  • Start cooking linguine
  • By the time the linguine is done, so should be your sauce.
  • Drain and serve linguine and cover with sauce.

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