Easy Mexican Tvp Skillet Dinner

• whole wheat macaroni↗1 1⁄2 cups
• textured vegetable protein (TVP)↗1 cup
• dried onion flakes↗3 tablespoons
• dried parsley flakes↗2 tablespoons
• chili powder↗1 tablespoon
• cumin↗1⁄2 - 1 teaspoon
• dried oregano↗1 teaspoon
• dried basil↗1 teaspoon
• dry chili pepper flakes↗1 pinch
• salt (optional, I don't usually add this)↗1⁄2 teaspoon
• olive oil↗1 tablespoon
• onion↗1 cup

  Chopped

• red pepper↗1 cup

  Chopped

• green pepper↗1 cup

  Chopped

• mushroom↗1 cup

  Chopped

• garlic clove, minced (l like loads of garlic)↗1 -3
• (28 ounce) can tomatoes (I prefer stewed)↗1
• cups water (beef or chicken or vegetable) or 2 cups broth (beef or chicken or vegetable)2
• cup frozen peas or 1 cup frozen corn↗1
• dashes hot sauce (optional) or 1 tablespoon jalapeno, chopped (optional)↗2 -5
• cups Baby Spinach↗2
• cup fresh cilantro, chopped (corriander)↗1⁄2
• cup salsa1
• cup cheese, Grated (optional)↗1

Step-by-step instructions

1. 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. 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. 3

   Stir in Macaroni and TVP dry mix to skillet.

4. 4

   Simmer, covered, for 10 minutes, stirring occasionally to prevent sticking.

5. 5

   Mix in frozen peas or corn, hot sauce, spinach and cilantro and cook for another 5 minutes, or until macaroni is tender.

6. 6

   Mix in the Salsa and sprinkle with Cheese.