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Cheeseburger Macaroni

Healthy Exchanges Newsletter, March 2004, Pg 10
Cooking Healthy Across America

While doing a cooking school for the American Diabetes Assoc. of Fulton County in Archbold, OH, Shelly McQuillin, a very attractive your woman, handed me the following note - "I learned how to cook using Cooking Healthy Across America. My mother didn't teach me how to cook, but your cookbook sure did!" She also shared that Cheeseburger Macaroni from that book is her family's favorite?

8 oz extra lean ground sirloin beef or turkey breast
1/4 cup chopped onion
1 (14 1/2 oz) can stewed tomatoes, coarsely chopped and undrained
1/4 cup reduced sodium ketchup
1 teaspoon chili seasoning
2 cups hot cooked elbow macaroni, rinsed and drained
3/4 cup (3 oz) shredded Kraft reduced fat Cheddar cheese

In a large skillet sprayed with butter flavored cooking spray, brown meat and onion. Stir in undrained stewed tomatoes, ketchup and chili seasoning. Add macaroni and Cheddar cheese. Mix well to combine. Lower heat and simmer for 6 minutes or until cheese melts and mixture is heated through, stirring occasionally

HINT: Usually 1 1/3 cups uncooked elbow macaroni cooks to about 2 cups.

Serves 4 (1 cup) each serving equals:
HE: 2 1/2 Pr, 1 Br, 1 Ve, 15 OC
285 Calories, 9g Fa, 20g Pr, 31g Ca, 551 Mg So, 205mg Cl, 2g Fi
Diabetic: 2 Mt, 1 1/2 St, 1 Ve

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