Prep Time: 10 minutes Cook Time: 20 minutes Serving Size: 2 cups Serves: 4
Nutrition Facts |
|
| Serving Size 2 cups (335g) | 4 servings per container |
| Amount per serving | |
| Calories 460 | |
| % Daily Value * | |
| Total Fat 9g | 12% |
| Saturated Fat 4.5g | 23% |
| Trans Fat 0g | |
| Cholesterol 80mg | 27% |
| Sodium 570mg | 25% |
| Total Carbohydrate 54g | 20% |
| Dietary Fiber 3g | 11% |
| Total Sugars 6g | |
| Includes 0g Added Sugars | 0% |
| Protein 40g | |
| Vitamin D 0mcg | 0% |
| Calcium 257mg | 20% |
| Iron 6mg | 35% |
| Potassium 937mg | 20% |
| *The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
This recipe also has: Vitamin C: 27% Daily Value |
|
INGREDIENTS
2 cups whole wheat macaroni
1 small bell pepper
1 small onion
3 cloves garlic
3 ounces shredded reduced-fat cheddar cheese (3/4 cup shredded)
1 pound lean ground beef or turkey
1 (14-ounce) can no salt added diced tomatoes
1 tablespoon dried thyme leaves
½ teaspoon salt
¼ teaspoon ground black pepper
STEPS
- Cook macaroni according to package directions. In a colander, drain macaroni and rinse with cool water. Set aside.
- While macaroni cooks, rinse and dice bell pepper. Peel and finely chop onion. Peel and mince garlic. Set aside.
- Grate cheese. Set aside.
- In a large skillet over medium heat, cook beef or turkey, bell pepper, onion and garlic, crumbling the beef with a mixing spoon or spatula, until meat is no longer pink, about 15 minutes. Using a colander, drain off excess fat.
- Return to the skillet and stir in macaroni, tomatoes with their juices, thyme, salt and pepper. Sprinkle with cheese. Cover and cook over medium heat until cheese is melted, about 5-7 minutes.
IDEAS
- Try adding fresh or frozen peas, peppers, spinach, broccoli, cauliflower, or summer squash. Or, use up any leftover veggies from another meal!
Nutrition Facts |
|
| Serving Size 2 cups (335g) | 4 servings per container |
| Amount per serving | |
| Calories 460 | |
| % Daily Value * | |
| Total Fat 9g | 12% |
| Saturated Fat 4.5g | 23% |
| Trans Fat 0g | |
| Cholesterol 80mg | 27% |
| Sodium 570mg | 25% |
| Total Carbohydrate 54g | 20% |
| Dietary Fiber 3g | 11% |
| Total Sugars 6g | |
| Includes 0g Added Sugars | 0% |
| Protein 40g | |
| Vitamin D 0mcg | 0% |
| Calcium 257mg | 20% |
| Iron 6mg | 35% |
| Potassium 937mg | 20% |
| *The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
This recipe also has: Vitamin C: 27% Daily Value |
|
An Equal Opportunity Institution
*Adapted from Share Our Strength’s Cooking Matters.®
This material was funded by the USDA’s Supplemental Nutrition Assistance Program–SNAP. This institution is an equal opportunity provider.
