| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Vegetables |
Vegetarian |
Cheese, Diabetic, Vegetarian |
2 |
Servings |
INGREDIENTS
| 1/2 |
c |
Elbow macaroni |
| 1 |
c |
Canned tomatoes or sauce |
| 1/4 |
t |
Basil or dillweed |
| 1/4 |
t |
Prepared mustard |
| 1 |
pn |
Pepper |
| 1/2 |
c |
Shredded Cheddar cheese |
| 1 |
T |
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. From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini
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