| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
Vegetarian |
Diabetic, Vegetarian, Cheese |
2 |
Servings |
INGREDIENTS
| 1/2 |
c |
Elbow macaroni |
| 1 |
c |
Canned tomatoes or sauce |
| 1/4 |
ts |
Basil or dillweed |
| 1/4 |
ts |
Prepared mustard |
| 1 |
pn |
Pepper |
| 1/2 |
c |
Shredded Cheddar cheese |
| 1 |
tb |
Crushed cornflakes |
INSTRUCTIONS
Cook macaroni according to package directions, drain. Break up
tomatoes in their juice in a 4 cup casserole dish. Stir in basil,
mustard and pepper. Add macaroni and cheese, mix lightly.
Sprinkle with cornflake crumbs or bread crumbs. Bake at 350 F about
30 minutes or until crumbs brown and mixture is bubbly.
1/2 recipe = 230 calories, 1 protein, 1 starch, 1 fruit/veg, 1 fat
choice 24 grams carbohydrate, 11 grams protein, 10 grams fat.
Adapted from Choice Cooking, Canadian Diabetes Assoc. 1986 Shared and
tested by Elizabeth Rodier Jan 94.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip
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