Weight Watcher’s Southwestern Skillet Macaroni

This is another easy recipe from Weight Watcher’s where the calories and fat can be cut back and still taste great.  When I know a dish is highly seasoned I try to cut back on the salt where I can.  I do not miss the extra salt which, in the long run is not good to have too much.

Weight Watcher's Southwestern Skillet Macaroni

  • 1 cup elbow multigrain (I use Barilla), cooked and drained
  • 1 lb. ground turkey (I use lean and extra-lean)
  • 1/2 cup onion, chopped
  • 1/2 cup green pepper, chopped
  • 1 minced jalapeno would be good to add
  • 2 cloves garlic, minced (I added this ingredient)
  • 2 tbsp. chili powder (to taste – I prefer 1 tbsp.)
  • 1 tsp. ground cumin
  • 1 (14.5 oz.) can petite, diced tomatoes with green chilies (I always use the no-salt diced tomatoes and a can of chilies, diced)
  • 1 (15 oz.) tomato sauce – I use a low-salt spaghetti sauce instead
  • 1/2 to 1 cup water to reach the right consistency if needed
  • 1 cup 2% sharp cheddar cheese, shredded

Cook turkey, onion and green pepper until the meat is no longer pink.  Add the minced garlic and cook another minute or two.  Add the spices, tomatoes, tomato sauce and water and cook for about 15 minutes.  Add the cooked macaroni, stirring to combine.  Prior to serving, sprinkle the cheese on top.

Weight Watcher’s 6 points per serving (Old System)

Recipe by cookingwithauntjuju.com  


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