INGREDIENTS

INSTRUCTIONS

In a shallow nonmetal dish, combine the pineapple juice, soy sauce,
brown sugar, and mustard. Mix well. Add the beef and mix well. Cover
and refrigerate for 1 hour, stirring occasionally.
Coat a 10" no-stick skillet with no-stick spray and place over
medium-high heat. Add the oil and heat until hot. Add the onions,
carrots, garlic, and ginger. Cook, stirring, for 5 minutes or until
the onions are soft but not browned. Add the beef mixture. Cook,
stirring, for 10 minutes, or until the beef is no longer pink in the
center. Check by inserting the tip of a sharp knife into 1 cube.
Cook the spaghetti in a large pot of boiling water according to the
package directions. Drain well.
Place the cornstarch in a cup. Add the water and stir until smooth.
Add to the skillet. Cook, stirring, for 2 to 3 minutes, or until the
sauce thickens. Add the spaghetti and scallions; toss well. Cover and
cook for 1 minute, or until the spaghetti is hot.
To freeze, pack the Cooled cooked beef and spaghetti in a
freezer-quality plastic container. To use, thaw overnight in the
refrigerator. Cover and microwave on high power for 5 Minutes, or
until hot. Makes 4 servings
Per serving Calories 511 Total fat 10,1 g. Saturated fat 2.9 g,
Cholesterol 79 mg. Sodium 243 mg. Fiber 5.1 g.
Cost per serving- 93c
NOTES : Notes: Chuck roast tenderized in pineapple juice beefs up
this easy pasta dish.
Recipe by: Prevention's Freezer Cookbook - For the freezer
Posted to EAT-LF Digest by SuzyWert@aol.com on Jun 8, 1999, converted
by MM_Buster v2.0l.

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