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Skillet Macaroni Barbecue
Recipe By : Bobbie Hinman's Meatless Gourmet: Easy Lowfat Favorites
Serving Size : 4 Preparation Time :0:00
Categories : Main Dishes, Vegetarian Pasta, Rice, Couscous
Amount Measure Ingredient -- Preparation Method
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2 tablespoons red cooking wine
1 large onion
cut vertically into thin strips
1 large green bell pepper
cut vertically into thin strips
2 cloves garlic -- finely chopped
1 1/4 cups water
16 ounces stewed tomatoes
1/3 cup barbecue sauce
1 1/2 cups elbow macaroni -- uncooked
8 ounces corn, canned -- drained
3/4 cup cheddar cheese, fat free (Hlthy Choice)
(3 ounces)
Heat cooking wine in a large nonstick skillet over medium heat. Add onion,
green pepper, and garlic. Cook, stirring frequently, until vegetables are
tender, about 5 minutes.
Add water, stewed tomatoes, and barbecue sauce. When mixture boils,
stir in macaroni and corn. Reduce heat to medium-low, cover, and simmer 15
minutes.
Turn heat off. Sprinkle cheese evenly over macaroni. Replace lid and
let stand 5 minutes to allow cheese to melt.
Quick tip: You can cut the onion and pepper up to a day ahead and
refrigerate until needed. The rest can be done very quickly.
NOTE: original used 2 teaspoons of vegetable oil to saute the vegetables
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Nutr. Assoc. : 1244 0 0 0 0 0 0 0 0 0 0 0 0
Calories: 287, carbs: 54g, protein: 15g, fat: 1.5g, sodium: 740mg
schuller@ix.netcom.com
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