While sitting at the doctors office earlier this week (tis the season), I came across this recipe in a Toddler Magazine. We had it for dinner tonight & my girls devoured it!
Dinner: Cowboy Supper
PHOTO CREDIT: Sara Remington/ Food Styling By Erin Quon/ Prop Styling By Carol Hacker
By Kim Galeaz
Serves 16
Prep time: 24 minutes
Meat, especially beef, is a great source of iron. Opt for ground beef with no more than 10% fat.
1. In a 12-inch skillet over medium-high heat, brown 1 pound extra lean ground beef (90% lean, 10% fat).
2. Stir in 1 1⁄2 cups uncooked whole-wheat macaroni, two 15-ounce cans tomato sauce, one 15-ounce can petite diced tomatoes, one 15-ounce can black beans (undrained), 1 1⁄2 cups frozen yellow corn kernels, 2 to 3 teaspoons chili powder (I only did 1 tsp. for our mild taste) and 1⁄2 cup water. Continue cooking until macaroni is cooked al dente, about 10 to 12 minutes.
3. Remove from heat and stir in 1 cup reduced-fat shredded Colby-Monterey Jack cheese blend. Serve immediately.(I only added 1/2 cup!)
Per toddler serving (1⁄2 cup): 160 calories, 28% protein (11 g), 47% carbohydrate (19 g), 25% fat (4.5 g), 11% saturated fat (2 g), 4 g fiber, 2 mg iron
3 comments:
Looks yummy! Hope you guys enjoy it!
mmmmm- I am going to try this one!! IT looks great, filing, and good for leftovers!
This is surprisingly like a dish we call Chili-Mac Skillet at my house. Ours uses any macaroni, one can tomato sauce, kidney beans (drained), a can green chilis, and a little garlic salt. It is probably our favorite meal. Your new-found version sounds fantastic too!
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