2 tablespoons red cooking wine
1 large onion
cut vertically into thin strips 1 large green bell pepper
cut vertically into thin strips 2 cloves garlic — finely chopped
1 1/4 cups water
16 ounces stewed tomatoes
1/3 cup barbecue sauce
1 1/2 cups elbow macaroni — uncooked
8 ounces corn, canned — drained
3/4 cup cheddar cheese, fat free (Hlthy Choice)
(3 ounces)
Heat cooking wine in a large nonstick skillet over medium heat. Add onion, green pepper, and garlic. Cook, stirring frequently, until vegetables are tender, about 5 minutes. Add water, stewed tomatoes, and barbecue sauce. When mixture boils, stir in macaroni and corn. Reduce heat to medium-low, cover, and simmer 15 minutes. Turn heat off. Sprinkle cheese evenly over macaroni. Replace lid and let stand 5 minutes to allow cheese to melt.
Quick tip: You can cut the onion and pepper up to a day ahead and refrigerate until needed. The rest can be done very quickly. NOTE: original used 2 teaspoons of vegetable oil to saute the vegetables