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March
Recipe
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Skillet
Macaroni & Chili
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| 12 oz. |
lean ground beef |
336g |
| 1 |
small onion, chopped
|
1 |
| 1 |
clove garlic, minced
|
1 |
| 1 |
can kidney
beans (15 ½ oz. / 434 g)
|
1 |
| 1 |
can tomato soup (10
oz. / 284 mL) |
1 |
| 1 ½ cups |
stewed tomatoes plus juice (pureed
or chopped) |
375 mL |
| 3/4 cup |
raw
macaroni or penne pasta |
175 mL |
| 1/4 cup |
water |
50
mL |
| 2 tsp. |
chili powder |
10 mL |
| 1 tsp. |
cumin |
5 mL |
| 1 cup |
shredded skim milk
cheese product |
250 mL |
| |
(with cheese flavouring,
7%MF) |
4 oz./112g |
|
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In a large teflon pan sprayed with nonstick
cooking spray, cook the ground beef, onions
and garlic until the beef is browned.
Drain fat with paper towel.
-
Stir in the beans, tomato soup, tomatoes
and juices, macaroni, water, chili powder
and cumin. Bring to a boil. Reduce heat.
Cover and simmer for 10 minutes. Stir
well. Cover and simmer 10 minutes more
until macaroni is tender but firm.
-
Sprinkle with cheese. Serve. One cup servings
may be measured out into individual casseroles.
Sprinkle with cheese. Cover with saran
and tin foil. Freeze. Each casserole takes
6 minutes on high in microwave to thaw
up and heat.
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Yields
6 servings
1 serving= 1 cup / 250mL
340 calories
Total
Fat - 7.9 g per serving
21% FAT
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