Vegetarian, Low-Fat Macaroni & TVP Skillet Mix

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Vegetarian, Low-Fat Macaroni & TVP Skillet Mix

 

1-1/2 cups dry elbow macaroni

1 cup dry texturized vegetable protein (TVP)

3 Tablespoons dried minced onion

2 Tablespoons dried parsley

1 teaspoon dried oregano

1 teaspoon dried thyme

1/2 teaspoon salt

 

Combine all ingredients, and store in an air-tight jar or plastic bag.

Attach these instructions: To prepare, pour one 28- ounce can tomatoes with

juice into a large skillet or saucepan. Crush the tomatoes, add 2 cups

water, and bring to a boil. Add Macaroni and TSP Skillet Mix. Simmer,

covered, for 15 minutes, or until macaroni is tender, stirring occasionally

to prevent sticking. Add more water if necessary. If you'd like, add 1 cup

frozen peas during the last five minutes of cooking.

Makes 4 servings.

Calories...268...Fat...2 g...Fiber...1.8 g.