Sunday, February 3, 2008

Cheddar jack Chili Mac

1 Lb lean ground beef
3 C water
15-oz can no salt added stewed tomatoes
8-oz can no salt added tomato sauce
1 tsp bottled minced garlic
1 tsp dried oregano, crumbled
1/2 tsp sugar
1/2 tsp salt
1/8 tsp pepper
1 C dried macaroni
1/4 C fat-free shredded cheddar or Monterey jack cheese (approx 1 oz)

In a dutch oven, cook beef over medium-high heat for 8 to 10 minutes, or until no longer pink, stirring occasionally. Put beef in a colander and rinse with hot water to remove excess fat; drain well. Wipe dutch oven with a paper towel; return beef to pot.

Stir in water, tomatoes, tomato sauce, garlic, oregano, sugar, salt, and pepper. Bring to a boil, covered, over high heat, 1 to 2 minutes.

Stir in macaroni, reduce heat, and simmer for 10 to 12 minutes, or until tender. Sprinkle with cheese.

*** also good with other spices in place of oregano. Suggestions: chili powder, rosemary, cumin.

Serves: 5
Servings: 1 1/2 Cups

WW Points: 5
Calories: 256 Fat: 6 fiber: 2

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