And now, here's a recipe for an otherwise tricky-to-carb-count casserole! Enjoy ...

Beef and Cheese Skillet Casserole

Makes: 7 servings
Serving Size: 1 cup

2 cups rotini pasta, uncooked
1 pound 90% lean ground beef
1 14.5-ounce can crushed tomatoes
1 8-ounce can tomato sauce
2 teaspoons chili powder
1/8 teaspoon cayenne pepper
1 teaspoon garlic powder
1 teaspoon sugar or sugar substitute
2/3 cup shredded, reduced-fat cheddar cheese

1. Cook pasta according to package directions, omitting salt. Drain.
2. In a large nonstick skillet, cook ground beef until beginning to brown, about 8-9 minutes. Drain any excess fat.
3. Add remaining ingredients except cheese and pasta and bring to a boil. Reduce heat and simmer for 6-7 minutes or until beginning to thicken. Fold in cheese and toss with pasta.

Nutrition Information: 243 Calories, 8g Total Fat, 4g Saturated Fat, 47mg Cholesterol, 504 mg Sodium, 25g Total Carbohydrate, 2g Dietary Fiber, 6g Sugars, 19g Protein

Copyright © American Diabetes Association from Healthy Calendar Diabetic Cooking. Reprinted with permission from The American Diabetes Association. To order this book, please call 1-800-232-6733 or order online at

Read Lara's bio here.

Read more of Lara Rondinelli's columns.

NOTE: The information is not intended to be a replacement or substitute for consultation with a qualified medical professional or for professional medical advice related to diabetes or another medical condition. Please contact your physician or medical professional with any questions and concerns about your medical condition.


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Last Modified Date: June 21, 2013

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by Brenda Bell
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