Tuna and Noodles
Recipe from Diabetic Living



by 1  person


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Servings: 4
Serving size: 1  cup
Prep Time: 15 mins
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Ingredients
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    1  6 1/2 ounce package 
    light semisoft cheese with cucumber and dill or garlic and herb
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    4   ounces 
    dried wide rice noodles, broken
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    1 1/2  cups 
    sliced fresh mushrooms
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    1   small 
    onion, chopped
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    1   stalk 
    celery, sliced
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    1/4  cup 
    water
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    1/3  cup 
    fat-free milk
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    3  4 1/2 ounce can 
    very low sodium chunk white tuna (water pack), drained and broken into chunks
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    1/2  cup 
    cornflakes or crushed reduced-fat shredded wheat crackers

Directions
1.
Let cheese stand at room temperature for 30 minutes. Place noodles in a large bowl. Add enough boiling water to cover by several inches. Let stand for 5 minutes, stirring occasionally. Drain and set aside.
2.
Meanwhile, in a microwave-safe 2-quart casserole, combine mushrooms, onion, celery, and the 1/4 cup water. Microwave, covered, on 100 percent power (high) for 3 to 4 minutes or until vegetables are tender, stirring once halfway through cooking.
3.
Add cheese and milk to mushroom mixture. Stir until well mixed. Stir in drained noodles and tuna. Microwave, covered, for 3 to 4 minutes or until heated through, gently stirring once halfway through cooking. Sprinkle with cornflakes. Makes 4 servings (about 1 cup each).
Nutrition information
Per Serving: cal. (kcal) 331, Fat, total (g) 9, chol. (mg) 73, sat. fat (g) 5, carb. (g) 33, Monosaturated fat (g) 0, Polyunsaturated fat (g) 0, Trans fatty acid (g) 0, fiber (g) 1, sugar (g) 4, pro. (g) 31, vit. A (IU) 631.67, vit. C (mg) 1.77, Thiamin (mg) 0.15, Riboflavin (mg) 0.26, Niacin (mg) 15.2, Pyridoxine (Vit. B6) (mg) 0.37, Folate (g) 28.22, Cobalamin (Vit. B12) (g) 1.34, sodium (mg) 454, Potassium (mg) 413, calcium (mg) 131.26, iron (mg) 1.44, Vegetables () 1, Starch () 2, Lean Meat () 3.5, Carb Choice () 2, Percent Daily Values are based on a 2,000 calorie diet
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