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ANNINSD Posts: 5,878
6/11/08 4:09 P

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Cheesy Tuna Garden Skillet serves 6 (1 cup)
From Heart Smart Cookbook

1 (6 oz) can white tuna, packed in water, drained and flaked
1 ( 10 3/4 oz) can Healthy Request Cream of Mushroom soup
1/3 cup skim milk
3/4 cups (3 oz) shredded Kraft r/f Cheddar cheese
1/4 cup (3/4 oz) grated kraft f/f Parmesan cheese
1 tsp. dried parsley flakes
1/4 tsp. black pepper
2 cups (one 16 oz can) sliced carrots, rinsed and drained
2 cups (one 16 oz can) French style green beans, rinsed and drained
2 cups hot cooked noodles, rinsed and drained

In a large skillet, combine tuna, mushroom soup, and skim milk. Stir in Cheddar cheese. Parm. cheese, parsley flakes, and blk pepper. Cook over medium heat until cheeses melt, stirring often. Add carrots and green beans. Mix well to combine. Stir in noodles. Lower heat and simmer for 15 min. or until mixture is heated through, stirring often.

HINT: 1 3/4 cups uncooked noodles usually cooks to about 2 cups.

Each serving equals:
HE: 1 1/3 protein, 1 1/3 veg, 2/3 bread, 1/4 slider, 13 opt. calories

209 calories, 5g fat, 17g protein, 24g carbo, 505mg sodium, 185mg calcium, 3g fiber

Diabetic: 2 meat, 1 1/2 veg, 1 starch

Ann in San Diego

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