Easy Mexican Tvp Skillet Dinner

Total Time: 40 mins Preparation Time: 25 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 1 1/2 cups whole wheat macaroni
• 1 cup textured vegetable protein (tvp)
• 3 tablespoons dried onion flakes
• 2 tablespoons dried parsley flakes
• 1 tablespoon chili powder
• 1/2-1 teaspoon cumin
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 pinch dried chili pepper flakes
• 1/2 teaspoon salt (optional, i don't usually add this)
• 1 tablespoon olive oil
• 1 cup onion, chopped
• 1 cup red pepper, chopped
• 1 cup green pepper, chopped
• 1 cup mushroom, chopped
• 1 -3 garlic clove, minced (l like loads of garlic)
• 1 (28 ounce) can tomatoes (i prefer stewed)
• 2 cups water (beef or chicken or vegetable) or 2 cups broth (beef or chicken or vegetable)
• 1 cup frozen peas or 1 cup frozen corn
• 2 -5 dashes hot sauce (optional) or 1 tablespoon jalapeno, chopped (optional)
• 2 cups baby spinach
• 1/2 cup fresh cilantro, chopped (corriander)
• 1 cup salsa
• 1 cup cheese, grated (optional)

Recipe

• 1 combine the first 10 ingredients (dry ingredients), (this can be done ahead of time for use at a later date and store in an air-tight jar or plastic bag.).
• 2 to prepare, sauté onion, mushrooms, garlic, and red and green peppers in olive oil for 5 minutes in a large skillet or saucepan. add tomatoes with juice and broth or water, crushing the tomatoes, and bring to a boil.
• 3 stir in macaroni and tvp dry mix to skillet.
• 4 simmer, covered, for 10 minutes, stirring occasionally to prevent sticking.
• 5 mix in frozen peas or corn, hot sauce, spinach and cilantro and cook for another 5 minutes, or until macaroni is tender.
• 6 mix in the salsa and sprinkle with cheese.