Buy cookbooks at
Buy cookbooks at
member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Betsy Butler      

Recipe Categories:

    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.




previous page | recipe circus home page | member pages
mimi's cyber kitchen |