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Mexi Italian Micro Potluck*




Source of Recipe


JoAnna Lund


List of Ingredients




8 ozs ground beef, extra lean
1-3/4 cups uncooked noodles
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1/4 tsp minced garlic
1 cup salsa chunky
1-3/4 cups (15 oz can) tomato sauce
1 tsp Italian seasoning
1/2 cup sliced mushrooms drained
1 oz ripe olives sliced and drained
1/3 cup (1-1/2 ozes) reduced fat Cheddar cheese
4 tbsps (3/4 oz) Kraft fat free Pamesan cheese grated

Place meat in a plastic colander and place colander in a glass pie plate; place pie plate and colander in microwave. Brown on HIGH 3/4 minutes, stirring often. Place browned meat in an 8 cup glass measure. Stir in noodles. Add onion, green pepper, garlic, salsa, tomato sauce, Italian seasoning, mushrooms and olives. Mix well to combine. Cover with waxed paper, venting one end. Cook on HIGH 10 minutes. Add cheddar cheese. Mix well to combine. Continue cooking on HIGH 2 minutes longer or until cheese is melted and noodles are tender. Let set 5 minutes before serving. When serving, sprinkle 1 Tablespoon fat free Parmesan cheese over each serving.

Serves 4
301 Calories;9g Fat;21g Protein;34g Carbs;885mg Sodium;3g Fiber
Exchanges: 3 Vegetable; 2-1/2 Meat; 1 Starch



Recipe