Cheesy Macaroni-Vegetable Bake
Healthy Exchanges Cookbook p.138
Adding vegetables and Dijon mustard to this "old standby" transforms it-and makes a bland, "old news" dish into "new news!"
2 cups cooked elbow macaroni, rinsed and drained
2 cups frozen carrot, broccoli, and cauliflower blend vegetables, cooked and drained
2/3 cup Carnation nonfat dry milk powder
1 cup water
1 tablespoon Dljon mustard
3/4 cup (3 ounces) Kraft shredded reduced-fat Cheddar cheese
3/4 cup (3 ounces) Kraft shredded reduced-fat mozzarella cheese
1/8 teaspoon lemon pepper
Preheat oven to 350 degrees. In a large bowl, combine macaroni and vegetables. In a small bowl, combine dry milk powder and water. Add to macaroni mixture. Stir in mustard, Cheddar and mozzarella cheeses, and lemon pepper. Mix well to combine. Spray an 8-by-8-inch baking dish with butter-flavored cooking spray. Pour mixture into dish. Bake 30 minutes.
Hints: 1. 1 3/4 cups uncooked elbow macaroni usually make about 2 cups cooked.
2. 1 cup frozen carrots, 112 cup frozen cauliflower, and 1/2 cup frozen broccoli can be used in place of blended vegetables.
Each serving equals:
HE: 2 Pr, 1 Br, 1 Ve, 1/2 SM
274 Calories, 7 gm Fa, 21 gm Pr, 31 gm Ca, 569 mg S0, 2 Fi
DIABETIC: 2 Mt, 1 St, 1 Ve, 1/2 SM
"Be who you are and say what you feel, because those who mind don't matter, and those who matter don't mind."
| current weight: 134.0