Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Cheddar Cheese | 1 oz (28g) | 113 |
| Kidney Bean | 1/2 cup canned (128g) drained | 112 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Macaroni | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 8 oz uncooked macaroni (2 cups)
- 1 green pepper, chopped
- 1 onion, chopped
- 2 cup canned kidney beans
- 1/2 cup frozen or canned corn
- 1 cup canned tomatoes
- 1/2 tsp freshly ground pepper
- 1/2 cup grated cheddar cheese
- =
Directions
Place elbow macaroni in 2 quart casserole. Cover with hot tap water. Microwave at high for 5-6 min, then at med. for 6 min. set aside until macaroni is al dente. Drain. Or cook on stovetop according to package directions - mine cooks in 8 minutes. Add remaining ingredients except cheese. Cover with lid or plastic wrap and microwave at high for 10 min, then at medium for 10 min. or continue cooking on the stove top until heated through. Sprinkle with cheese and let stand until cheese is melted. Each serving 1 cup, 241 calories 32 g carbohydrates, 12 g protein, 7 g fat 1 starch choice, 1 protein, 1 milk, 1 fruit & veg, ½ fats & oils