2 tablespoons red cooking wine 1 large onion cut vertically into thin strips 1 large green bell pepper cut vertically into thin strips 2 cloves garlic -- finely chopped 1 1/4 cups water 16 ounces stewed tomatoes 1/3 cup barbecue sauce 1 1/2 cups elbow macaroni -- uncooked 8 ounces corn, canned -- drained 3/4 cup cheddar cheese, fat free (Hlthy Choice) (3 ounces) Heat cooking wine in a large nonstick skillet over medium heat. Add onion, green pepper, and garlic. Cook, stirring frequently, until vegetables are tender, about 5 minutes. Add water, stewed tomatoes, and barbecue sauce. When mixture boils, stir in macaroni and corn. Reduce heat to medium-low, cover, and simmer 15 minutes. Turn heat off. Sprinkle cheese evenly over macaroni. Replace lid and let stand 5 minutes to allow cheese to melt. Quick tip: You can cut the onion and pepper up to a day ahead and refrigerate until needed. The rest can be done very quickly. NOTE: original used 2 teaspoons of vegetable oil to saute the vegetables
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