Tasty Tuesdays: Weight Watchers Easy Chili Mac

Photo and recipe courtesy of Weight Watchers

Well, friends, tomorrow I will be going to a Weight Watchers weigh in for the first time in a long time.  I have a pretty good idea about where I'll be weighing in, and my goal weight will be about 20 pounds lower than that.  Eeeshh!!!  

In preparation, I spent Sunday looking up some great recipes to make for the week.  I then made my list and bought only what was on there.  Woohoo!!!  

I even planned for lunches.  Planning for lunch is my weakness.  I always feel like I am having to prepare two meals to make lunch after I make dinner.  When I found this recipe for WW's chili mac, I couldn't help but think it would be perfect for a weeknight meal and leftover lunch.  We ate it tonight, and it was scrumptious!  Jane even ate a little!!  

You absolutely must try it!

Ingredients

1 spray of cooking spray

2/3 lb. lean ground beef

2 medium uncooked onions, chopped

29 oz. canned stewed tomatoes, Mexican style (undrained)

2.5 cups canned tomato juice

4 oz. canned green chili peppers, diced, drained

2 tsp chili powder

1 cup uncooked elbow macaroni

31 oz. canned pinto beans, rinsed and drained

1/2 cup low-fat shredded cheddar cheese

• Coat a large skillet with cooking spray; set over medium-high heat. Cook beef and onion until meat is browned, stirring and breaking up meat with a spoon as it cooks, about 10 minutes; drain off fat.
  
  
• Stir in undrained tomatoes and their juice, tomato juice, chili peppers and chili powder; bring mixture to a boil.
  
  
• Stir in macaroni and beans; return to a boil. Reduce heat, cover and simmer until macaroni is tender, about 15 minutes. Spoon chili into bowls and sprinkle with cheese. Yields about 1 cup chili and 1 tablespoon cheese per serving.