Skillet macaroni barbecue
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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 | |
| 1¼ | cup | Water |
| 16 | ounces | Stewed tomatoes |
| ⅓ | cup | Barbecue sauce |
| 1½ | cup | Elbow macaroni, uncooked |
| 8 | ounces | Corn, canned, drained |
| ¾ | cup | Cheddar cheese, fat free (Hlthy Choice) (3 ounces) |
Directions
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 Recipe by: Bobbie Hinman's Meatless Gourmet: Easy Lowfat Favorites Posted to Digest eat-lf.v097.n102 by Terry and Kathleen Schuller <schuller@...> on Apr 17, 1997