Skillet Macaroni Barbecue
Yield
3 servingsPrep
15 minCook
25 minReady
40 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
red wine
cooking |
|
| 1 | each |
onions
large, cut vertically into thin strips |
|
| 1 | each |
green bell peppers
large, cut vertically into thin strips |
|
| 2 | each |
garlic cloves
finely chopped |
|
| 1 ¼ | cups |
water
|
|
| 16 | ounces |
tomatoes
stewed |
|
| ⅓ | cup |
barbecue sauce
|
|
| 1 ½ | cups |
pasta
elbow macaroni, uncooked |
*
|
| 8 | ounces |
corn
canned, drained |
|
| ¾ | cup |
cheddar cheese
fat free |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
red wine
cooking |
|
| 1 | each |
onions
large, cut vertically into thin strips |
|
| 1 | each |
green bell peppers
large, cut vertically into thin strips |
|
| 2 | each |
garlic cloves
finely chopped |
|
| 296 | ml |
water
|
|
| 462.4 | ml/g |
tomatoes
stewed |
|
| 79 | ml |
barbecue sauce
|
|
| 355 | ml |
pasta
elbow macaroni, uncooked |
*
|
| 231.2 | ml/g |
corn
canned, drained |
|
| 177 | ml |
cheddar cheese
fat free |
*
|
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 sauté the vegetables
