03 January 2012

Cheesy Chili Mac

So tonight’s dinner was great!! I remember making this back when I still lived at home with my parents. I love the combination of chili with some noodles and cheese! Who doesn’t think that sounds good! Now what makes this different from back then is I made a healthy version that still taste great!  Enjoy!

Serving: 8
Total time: 45 minutes

·         1 pound ground turkey (or you can use extra lean beef)
·         1 cup chopped onion
·         ½ can tomato sauce
·         1 can Healthy Request Tomato Soup
·         1 cup reduced-sodium tomato juice
·         3 teaspoon chili seasoning
·         ½ teaspoon cumin
·         ½ teaspoon paprika
·         1- 8 oz. can red kidney beans, rinsed and drained
·         1 cup whole grain elbow macaroni
·         ½ cup fat free shredded cheddar cheese

1.       Boil water and cook macaroni
2.       Coat a large skillet with cooking spray, set over medium-high heat and cook ground turkey and onion. Drain fat when no longer pink
3.       Stir in paprika, cumin and chili powder with turkey cook about 5 minutes.
4.       Add tomato juice, tomato sauce and tomato soup to turkey. Bring to a boil and simmer about 10 minutes.
5.       Once the macaroni is done, drain it and add your beans to a pan then add in your tomato/turkey mixture, bring to a boil and cook another 15 minutes. Serve with a tablespoon of cheese.

Nutritional Information
1 cup chili mac with tablespoon of cheese
Calories: 325
Fat: 9.3g
Carbohydrates: 39g
Protein: 22.9g
Sodium: 521mg

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