Recipe - Skillet Macaroni Barbecue

2 tablespoon Red cooking wine
1 lg Onion, cut vertically into
thin strips
1 lg Green bell pepper, cut
vertically into thin strips
2 Cloves garlic, finely
chopped
1 One fourth cup Water
16 ounce Stewed tomatoes
1/3 cup Barbecue sauce
1 One half cup Elbow macaroni, uncooked
8 ounce Corn, canned, drained
Three fourths cup Cheddar cheese, fat free
(Hlthy Choice) (3 ounces)

Heat cooking wine in a large nonstick skillet over medium heat. Add onion,
green pepper, and garlic. Cook, stirring frequently, until vegetables are
tender, about 5 minutes. Add water, stewed tomatoes, and barbecue sauce.
When mixture boils, stir in macaroni and corn. Reduce heat to mediumlow,
cover, and simmer 15 minutes. Turn heat off. Sprinkle cheese evenly over
macaroni. Replace lid and let stand 5 minutes to allow cheese to melt.

Quick tip: You can cut the onion and pepper up to a day ahead and
refrigerate until needed. The rest can be done very quickly. NOTE: original
used 2 teaspoons of vegetable oil to saute the vegetables

Recipe by: Bobbie Hinman's Meatless Gourmet: Easy Lowfat Favorites Posted
to Digest eatlf.v097.n102 by Terry and Kathleen Schuller
schuller@ix.netcom.com on Apr 17, 1997