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

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