| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Vegetarian | Main dishes, Vegetarian, Pasta, Rice, Couscous | 4 | Servings |
INGREDIENTS
| 2 | tb | Red cooking wine |
| 1 | lg | Onion, cut vertically into thin strips |
| 1 | lg | Green bell pepper, cut vertically into thin strips |
| 2 | Cloves garlic, finely chopped | |
| 1 1/4 | c | Water |
| 16 | oz | Stewed tomatoes |
| 1/3 | c | Barbecue sauce |
| 1 1/2 | c | Elbow macaroni, uncooked |
| 8 | oz | Corn, canned, drained |
| 3/4 | c | Cheddar cheese, fat free (Hlthy Choice) (3 ounces) |
INSTRUCTIONS
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 <[email protected]> on Apr 17, 1997
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