September 11th, 2012
Recipe by LeeAnne Wright
Bring a large pot of salted water to a boil; add pasta to pot and cook according to package directions. Drain and run under cold water to cool. Divide into 8 containers and refrigerate.
Meanwhile, in a large fry pan over medium heat, sauté pork until it is cooked through, about 5 minutes. Add salsa and tomato sauce to pan and reduce temperature to low; simmer until thickened, about 6 minutes. Place in sealable container and refrigerate.
In the morning, combine 1 portion of spaghetti and 3/4 cup chili and reheat; spoon into preheated, insulated hot-food container and seal. Send to school with a separate container of grated cheese for garnish.
443 calories, 15 g fat, 95 mg calcium, 913 mg sodium, 51 g carbohydrates, 9 g fibre, 22 g protein. Very high source of fibre; excellent source of vitamin B1, folate, manganese, molybdenum, niacin, phosphorus, selenium and zinc; good source of iron; source of vitamin C and calcium.