« Home | For Better, For Worse » | Tuesday TV » | The long awaited Roman Shades » | Moving at $2.14 a gallon. » | The Honk and Holler Opening Soon » | Friday » | Chinese Pepper Chicken » | Time To Go » | Sleepy Sleepy » | The Kalahari Typing School For Men »

Macaroni-Bean Skillet

New recipe last night. It was very good. I think Chad liked it, but won't admit it to his A-List, because there isn't any meat in it! It was super fast, super easy, and really tasty! Plus it is one that ingredients would be easy to always have on hand! I think you could make it without the cheese if your stomach so desired, but I can't imagine that at all!

Macaroni-Bean Skillet
From Betty Crocker’s Healthy New Choices

1 cup salsa
2/3 cup uncooked elbow macaroni (2 ounces)
¾ cup water
2 teaspoons chili powder
1 can (15-16 oz) kidney beans, rinsed and drained
1 can (8 oz) reduced-sodium tomato sauce
½ cup shredded reduced-fat cheddar cheese (2 ounces)

Heat all ingredients except cheese to boiling in 10” nonstick skillet; reduce heat to low. Cover and simmer about 15 minutes, stirring frequently, until macaroni is just tender. Sprinkle with cheese.

Makes 4 servings. Weight Watchers: 4 points.