MEXICAN SPAGHETTI 🍝



Truth time! This dish is the product of my third attempt at making a crockpot meal. 🤦🏼‍♀️ The first dish I attempted had to be thrown out completely due to an expired chicken broth (eww), and the second meal I attempted sat uncooked all night because I didn’t fully plug in the crock pot! 😐 This was my last-ditch effort and I couldn’t be more glad that the other two meals didn’t work out, because this one is super easy and delicious! 🥰 Servings: 6 Calories per serving: 397 cal Protein per serving: 29 g Carbs per serving: 29 g (includes 7 g fiber!) Ingredients: 1 lb ground turkey 1 chopped onion 1 chopped bell pepper 8 oz low-fat cream cheese 1 can low-sodium black beans 2 cups medium salsa 1 can fire-roasted diced tomatoes 1 Tbsp cumin 2 tsp chili powder (I used chipotle chili powder for a smoky flavor) 1/2 cup low-fat cheddar cheese 1/4 cup grated parmesan cheese 1/2 cup part-skim mozzarella cheese 3 cups whole-wheat spaghetti Directions: 1. Add all ingredients - except spaghetti noodles - to crock pot and cook on low for 8 hours (or on high for 4 hours) 2. Boil water over medium-high heat and cook spaghetti until al-dente 3. Spoon sauce over cooked noodles and enjoy!

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