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Another recipe from Jeff's archives of HealthyExchanges.com Message board-
CHEESY TUNA GARDEN SKILLET -
Heart Smart cookbook page 146
1 cup = 4 points
1 (6oz) 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 cup (3oz) shredded Kraft reduced fat Cheddar cheese
1/4 cup (3/4oz) grated Kraft fat-free Parmesan cheese
l teaspoon dried parsley flakes
1/4 teaspoon black pepper
2 cups (16oz) canned sliced carrots, rinsed and drained
2 cups (16oz) French-syle 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 and Parmesan cheeses, parsley and 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 until mixture is heated through, stiring often.
HINT: 1 3/4 cup uncooked noodles usually cooks to about 2 cups.
HE: 1 1/3pro. 1 1/3veg. 2/3br. 1/4 slider, 13 opt. cal.
209 cal. 5gm fat 17 gm pro. 24 gm carb. 505 mg sodium, 185 gm calcium, 3 gm fiber
Diabetic: 2 meat 1 1/2 veg. 1 starch
I don't used canned carrots, I cook up a few sliced carrots and add to mixture.