Choose your ingredients wisely and be on the lookout for healthier options. That’s all it took to send fat and sat fat packing in this South-of-the-Border skillet.
lean (80%) ground beef >
extra-lean (93%) ground beef
added tomato sauce
added option of multigrain elbow macaroni
1 can (15.25 oz) corn >
1 cup frozen corn
1 1/4 cups shredded Cheddar cheese >
1/2 cup shredded reduced-fat Cheddar cheese
Nutritional Highlights
500 (before)
370 (after)
19 g (before)
6 g (after)
9 g (before)
2 1/2 g (after)
0 % (before)
15 % (after)
30 min |
30 min |
6 servings (about 1 1/3 cups each) |
1lb extra-lean (at least 93%) ground beef
1 jar (16 oz) Muir Glen® organic mild salsa
1 cup Muir Glen® organic tomato sauce (from 15-oz can)
1 1/2 cups water
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)
1
In 12-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain.
|
2
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.
|
3
Sprinkle with cheese. Cover; let stand 1 to 2 minutes or until cheese is melted.
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Nutritional Information
1 servings (about 1 1/3 cups):
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 Vegetable, 2 Lean Meat, 0 High-Fat Meat
Carbohydrate Choices
3 1/2
