(Serves 4)

This quick dish will please children and adults alike.

• 1-1/2 cups dry elbow macaroni
• 1 cup dry texturized vegetable protein (TVP)
• (ground beef or ground turkey for a non-vegetarian dish)
• 3 Tablespoons dried minced onion
• 2 Tablespoons dried parsley
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1/2 teaspoon salt

Combine all ingredients, and store in an air-tight jar or plastic bag.

Attach these instructions: To prepare, pour one 28- ounce can tomatoes with juice into a large skillet or saucepan. Crush the tomatoes, add 2 cups water, and bring to a boil. Add Macaroni and TSP Skillet Mix. Simmer, covered, for 15 minutes, or until macaroni is tender, stirring occasionally to prevent sticking. Add more water if necessary. If you’d like, add 1 cup frozen peas during the last five minutes of cooking.

Total Calories Per Serving As Prepared: 268