My son never ceases to amaze me! This was another meal that I was sure he would turn his nose up at, and yet he absolutely loved it! I will be making this again in the future! I used a mixture of half regular pasta, and half whole wheat pasta, and no one could tell the difference! This is a great meal to just have cooking on a Sunday afternoon, so you can have lunches for the week! It's nice and filling, convenient AND healthy! Another recipe from Betty Crocker: The Big Book of Slow Cooker, Casseroles and More!
Yields 5 servings
Ingredients:
- 3 medium carrots, sliced (1-1/2 cups)
- 1 medium onion, chopped (1/2 cup)
- 1 cup water
- 2 teaspoons sugar (I used Splenda)
- 1 teaspoon Italian Seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 can (28 oz) diced tomatoes, undrained
- 1 can (15 to 16 oz) garbanzo beans (chickpeas), drained, rinsed
- 1 can (6 oz) Italian-style tomato paste
- 2 cloves garlic, finely chopped
- 1-1/2 cups frozen cut green beans, thawed
- 1 cup uncooked elbow macaroni (3-1/2 oz) (I used 1/2 cup regular, 1/2 cup whole wheat)
- 1/2 cup shredded Parmesan cheese (2oz)
Directions:
- In a 3-to-4-quart slow cooker, mix all ingredients except green beans, macaroni and cheese.
- Cover; cook on LOW heat setting 6 to 8 hours.
- Stir in green beans and macaroni. Increase heat setting to HIGH. Cover; cook about 20 minutes longer or until bean a macaroni are tender. Sprinkle with cheese.
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