Monday, September 17, 2012

Chilli Mac Recipe

This is a great recipe to try because it's easy, the ingredients are minimal and it will freeze well into the cooler months.  Also, it's healthy!  This is a recipe I found via Weight Watchers and is only seven points per serving:)  I would recommend adding more spice, depending on your taste.  I also used a lot more tomato juice than it called for and also I added in some fresh roma tomatoes.  

10 2/3 oz uncooked 95% lean ground beef   

2 medium uncooked onions, chopped   

29 oz canned stewed tomatoes, Mexican-style   

2 1/2 cup(s) canned tomato juice   

4 oz canned green chili peppers, diced, drained   

2 tsp chili powder   

1 1/2 serving(s) uncooked macaroni, elbow   

31 oz canned pinto beans, drained and rinsed   

1/4 cup(s) low-fat shredded Cheddar cheese   

Coat a large skillet with cooking spray. Cook ground beef and onion over medium-high heat until meat is browned, about 10 minutes; drain off fat.
Stir in stewed tomatoes including juice, tomato juice, chili peppers and chili powder. Bring mixture to a boil.
Stir in macaroni and beans; return to boiling. Reduce heat, cover and simmer until macaroni is tender, about 15 minutes. Spoon chili into bowls and sprinkle with cheese. Yields about 1 cup of chili and 1 1/2 teaspoons of cheese per serving.



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