Tofu Tuesday #37

Brought to you by...
Kaci@Ellyphant & Kelli@Gohn Crazy

Tofu Tuesday is the place to share all of your vegetarian secrets. If you have a great recipe to share, a product to rave or rant about, or anything that has made being a vegetarian easier for you please share it. (And vegans of course are welcome too!!) Feel free to grab the little button over there to the right. After you post come back here and link up with your address in the comments. I'm looking forward to reading all your posts!

Macaroni-Bean Skillet
Recipe from our Betty Crocker's Healthy New Choices cookbook

Prep: 10 minutes
Cook: 18 minutes
Makes 4 servings

Ingredients:
1 cup salsa
2/3 cup uncooked elbow macaroni (2 oz)
3/4 cup water
2 teaspoons chili powder
1 can (15 or 16 oz) kidney beans, rinsed and drained
1 can (8 oz) reduced-sodium tomato sauce
1/2 cup shredded reduced-fat Cheddar cheese (2 oz)

Heat all ingredients except cheese to boiling in 10-inch nonstick skillet; reduce heat to low. Cover and simmer about 15 minutes, stirring frequently, until macaroni is just tender. Sprinkle with cheese.

This is a super yummy, very easy dinner. It's very kid-friendly too!

Enjoy!