*  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

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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
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