Southwestern Skillet Macaroni and Cheese
Source of Recipe
WW Message Boards
List of Ingredients
1 cup Elbow Macaroni (use Whole Wheat for core)
1 pound ground skinless turkey breast
1/2 cup chopped green onion
2 tablespoons chili powder
1 teaspoon ground cumin
1/2 teaspoon salt
1 (14 1/2 ounce) can diced tomato, with their juice
1 (8 ounce) can tomato sauce
1 (4 1/2 ounce) can chopped mild green chilies
1/2 cup water
1 cup shredded reduced fat cheddar cheese - preferably extra sharp (use FF for core)
1. Cook the macaroni according to package directions omitting the salt if desired, drain.
2. Meanwhile, spray a large nonstick skillet with nonstick spray and set over medium high heat. Add the turkey and cook, breaking it up with a wooden spoon, cook until no longer pink, about 8 minutes. Stir in the onion, bell pepper, chili powder, cumin, and salt. Cook, stirring occasionally, until the onion is softened, about 3 minutes. Ad the tomatoes, tomato sauce, chilies, and water, bring to boil. Reduce the heat and simmer, stirring occasionally, until the flavors are blended, about 10 minutes. Add the macaroni and the cheese, stirring to combine.
Per serving (1 cup) 297 cal, 13g fat, 5g sat fat, 0g trans fat, 73mg chol, 1, 053 mf sod, 22g carb, 3 g fib, 22g fib, 198mg calc
Points Value: 6
*using whole wheat pasta and ff cheese all core.