Friday, May 22, 2009

"Healthified" Mexican Pasta Skillet

I'm actually blogging about dinner soon after dinner and not days after. Go me! Tonights dinner was quite easy and very good. I have decided that I need to get medium salsa for recipes and just keep my hot for chips and such. Maybe I'm getting to old for "hot" salsa. *LOL* I found this recipe via Laura over at I'm an Organizing Junkie's menu last week. This is a great recipe for work nights it was so quick and easy.

"Healthified" Mexican Pasta Skillet

Found and adapted from Eat Better America

1 lb extra-lean (at least 93%) ground beef (I used ground turkey)
1 jar (16 oz) Muir Glen® organic mild salsa (I used Pace Hot Picante Sauce and I think next time I will use med or even mild.)
1 cup Muir Glen® organic tomato sauce (from 15-oz can)
1 1/2 cups water (I actually used 2 1/2 cups water and it came out perfectly)
2 cups uncooked regular or multigrain elbow macaroni
1 cup Green Giant® Niblets® frozen corn
1/2 cup shredded reduced-fat sharp Cheddar cheese (2 oz)

In 12-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain.

Stir in salsa, tomato sauce and water. Heat to boiling. Stir in macaroni and corn. Reduce heat; cover and simmer 12 to 15 minutes, stirring occasionally, until macaroni is tender.

Sprinkle with cheese. Cover; let stand 1 to 2 minutes or until cheese is melted.

Nutritional Information (info is calculated with beef instead of turkey)
1 Serving: Calories 370 (Calories from Fat 60); Total Fat 6g (Saturated Fat 2 1/2g, Trans Fat 0g); Cholesterol 45mg; Sodium 650mg; Total Carbohydrate 53g (Dietary Fiber 3g, Sugars 5g); Protein 25g % Daily Value*: Vitamin A 10%; Vitamin C 15%; Calcium 8%; Iron 20% Exchanges: 3 1/2 Starch; 0 Other Carbohydrate; 0 Vegetable; 2 Lean Meat Carbohydrate Choices: 3 1/2 MyPyramid Servings: 2 oz-equivalents Grains, 2 oz-equivalents Meat & Beans
*% Daily Values are based on a 2,000 calorie diet.

No comments: