Anita's Tried & True Heart Healthy Recipes

Vegetable Stovetop Dinner

Adapted from
10 servings

1 lb ground chicken breast skinless  1 c canned tomato juice 
1/2 c onions, chopped  1 1/2 tsps salt 
15 ozs canned mixed vegetables, drained  1 tsp parsley 
1 1/2 c low-fat spaghetti sauce  1/2 tsp oregano 
1 1/2 c water  10 ozs elbow macaroni, uncooked 
In a large saucepan, cook chicken and onions until chicken is no longer pink. Stir in vegetables, spaghetti sauce, water, tomato juice, parsley, salt, and oregano. Bring to a boil. Add macaroni. Cover and cook over low heat for 20 minutes, or until macaroni is done.
Nutritional Analysis per serving (10 servings total)
Calories 207   %CFF 10 %
Total Fat 2 g   Saturated Fat 0.0 mg
Protein 15 g   Cholesterol 26 g
Carbohydrates 30 g   Sodium 632 mg
Sugars 5 g   Fiber 3 g
3.4 WW Points
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Rated by 2 users (3.5)

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