*  Exported from  MasterCook  *
 
                         Skillet Macaroni Barbecue
 
 Recipe By     : Bobbie Hinman’s Meatless Gourmet:  Easy Lowfat Favorites
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Main Dishes, Vegetarian          Pasta, Rice, Couscous
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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
    1 1/4  cups          water
   16      ounces        stewed tomatoes
      1/3  cup           barbecue sauce
    1 1/2  cups          elbow macaroni -- uncooked
    8      ounces        corn, canned -- drained
      3/4  cup           cheddar cheese, fat free (Hlthy Choice)
                         (3 ounces)
 
 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
 
                    - - - - - - - - - - - - - - - - - - 
 
 
 Nutr. Assoc. : 1244 0 0 0 0 0 0 0 0 0 0 0 0
 
 Calories:  287, carbs: 54g, protein: 15g, fat: 1.5g, sodium: 740mg
 schuller@ix.netcom.com