Macaroni Con Queso
Source of Recipe
JoAnna M. Lund
Recipe Introduction
Serves 6 (2/3 cup)
List of Ingredients
- 2 cups hot cooked elbow macaroni, rinsed and drained
- 1 cup fresh or frozen whole-kernel corn, thawed
- 1/3 cup (1 1/2 ounces) sliced ripe olives
- 1 (10 3/4-ounce) can Healthy Request Cream of Mushroom Soup
- 3/4 cup chunky salsa (mild, medium, or hot)
- 1 1/2 cups (6 ounces) shredded Kraft reduced-fat Cheddar cheese
Instructions
- In a large saucepan, combine macaroni, corn, and olives. Add mushroom soup and salsa. Mix well to combine. Stir in Cheddar cheese. Cook over medium heat, until cheese is melted, stirring constantly.
Final Comments
HINT:
1. 1 1/3 cups uncooked elbow macaroni usually cooks to about 2 cups.
2. Thaw corn by placing in a colander and rinsing under hot water for one minute.
Each serving equals:
HE: 1 1/3 Protein, 1 Bread, 1/4 Fat, 1/4 Vegetable, 1/4 Slider, 8 Optional Calories
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198 Calories, 6gm Fat, 11gm Protein, 25gm Carbohydrate,
614mg Sodium, 270mg Calcium, 1gm Fiber
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DIABETIC: 1 1/2 Starch, 1 Meat
"Corn... On & Off the Cob Cookbooklet, page 39."
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