SPAGHETTI WITH BACON

8 slices turkey bacon, cut into 1/2″ pieces

1 medium onion, chopped finely

8-10 mushrooms, cleaned and sliced

4 cloves garlic minced,or 4 tsp chopped garlic  (buy it in a jar at the store–I love this stuff.)

1 28 oz. can crushed tomatoes

2 cups chicken stock

1 Tbsp olive oil

2 tsp oregano

2 tsp Italian seasoning

2 tsp pepper (I used a mixed pepper)

1/2 cup 1% milk

1 cup parmesan cheese

 

Fry bacon in a deep skillet and set aside.  The turkey bacon I used made virtually no grease.  So put 1 Tbsp oil in the same pan and cook the onion over medium heat til clear.  Add remaining ingredients except for the milk and cheese.  Bring to a boil, then turn heat down and simmer covered for 45 minutes.  Take cover off and simmer for another 15 minutes.  Just before serving, add the milk and cheese.  Stir to let the cheese melt a bit–keep heat low!  Serve over pasta of choice–I like Ronzoni Smart Taste.+

 This made 12 servings–1/2 cup each, and is only 1-2 points per serving!  Absolutely scrumptious!