When I was creating this recipe, I realized I was using many of my husband Cliff's favorite foods. So, when he tried it and liked it, I told him I'd name it for him. He beamed for days and couldn't stop telling everyone how good it was. Try it and let Cliff know what you think. Serves 6 (l full cup)
2 cups cooked elbow macaroni, rinsed and drained 1 cup frozen peas, thawed 3/4 cup chopped celery 1/2 cup (3 ounces) diced Dubuque 97% fat-free or any extra-lean ham 3/4 cup (3 ounces) Kraft shredded reduced-fat Cheddar cheese 2 hard-boiled eggs, diced 1/4 cup sweet pickle relish 1/2 cup Kraft fat-free Ranch dressing 2 tablespoons Kraft fat-free mayonnaise 1 teaspoon prepared mustard 1/4 teaspoon black pepper
In a large bowl, combine macaroni, peas, celery, ham, Cheddar cheese, eggs, and pickle relish. In a small bowl, combine Ranch dressing, mayonnaise, mustard, and black pepper. Add to macaroni mixture. Toss gently to combine. Refrigerate until ready to serve.
Hint: 13/4 cups uncooked macaroni usually make about 2 cups cooked.
Each serving equals: HE: 1 2/3 Pr (1/3 limited), 1 Br, 1/4 Ve, 1/2 Sl, 7 OC 214 Calories, 5 gm Fa, 12 gm Pr, 30 gm Ca, 616 mg S0, 2 Fi DIABETIC: 2 St, 1 Mt
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