Monday, January 14, 2008

Light & Tasty Magazine Macaroni Scramble

1 cup elbow macaroni
1/2 pound lean ground beef ( I used lean ground turkey)
1 small onion chopped
1 celery rib chopped
1 small green pepper chopped
1 garlic clove minced
1 can reduced sodium tomato soup
1 teaspoon dried parsley flakes
1 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup shredded cheddar cheese

cook pasta according to directions
In a skillet cook meat, onion, pepper, celery and garlic. Once all is cooked drain pasta and added to meat mixture. Add soup and spices bring to a boil then simmer. Top with cheese.

This got a do over vote from the Children. A do over vote means they would like to have it again. I would suggest if your husband is a big eater that you double the recipe. This dish was a little mild for me but it is a very easy school night supper with vegetables in it.

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