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| Low Calorie/Low Fat/Low Cholesterol/High Fiber |
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 2% cheddar cheese (2 oz)
1 dollop of lite sour cream (optional)
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.
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