On today’s episode of “Does This Blog Make Us Look Fat?”, Robin (f/k/a/ Greta) attempts to cook and take pictures of it.

Confession time….Spaghetti is one of my favorite foods. It is one of my specialties. Along with tacos and meatloaf, it is also one of the few things I know how to cook that generally turns out as I planned. However, as we all know, spaghetti (and all of its evil Pasta cousins) is not so great for the waistline. (Plus also…I usually end up wearing half of it down my shirt).

But, with the help of my husband’s sharp shooting skills, I think I’ve come up with a relatively healthy spaghetti recipe. Here goes.

Robin’s Guiltless Spaghetti

You will need:

1.) To be married to Davy Crockett, Paul Bunyon, Todd Palin or the like (fortunately, I am…he’s oh so dreamy) – OR-  live in the vicinity of a good butcher shop

2.) 1 pound of ground venison (you could substitute chicken or turkey, but add a few points/calories etc.)

 

 

 

3.) 1 jar of  Dei Fratelli pasta sauce (it’s organic, low cal, and oh so delicious) It’s 60 calories per serving.

4.) 1 package of Dreamfields Pene Rigati (or your favorite low carb/high fiber/multi grain pasta) Only five net carbs per serving!

 

Brown the meat in a skillet.  (I’m personally not a fan of grey meat. Who is?) The great thing about venison…there is virtually no fat in it. Seriously. It’s leaner than chicken or turkey. You can drain it out of sheer habit if you’d like. Frankly, you won’t even need to…it’s THAT lean.

 

Once browned, add the sauce directly to the skillet, cover, and simmer until your pasta is el dente-ed

(I personally prefer meat sauce, but you could also vary the above and make meat balls. I’d suggest (at least) low carb bread or even oat meal as a stuffing.)

Drain the pasta and stir in the meat sauce.

 

 

 

 

Voila! Treat yourself to a stick-to-your-ribs-not-your-rear-end meal!

Disclaimer: No animals were harmed during the making of this blog post. Seriously, they were already dead.