Baked Macaroni, Cheese & Spinach

1 pound elbow macaroni 15 oz. low fat ricotta cheese 1 3/4 cups skim milk 1/2 cup egg substitute 2 teaspoons brown mustard 1 −2 teaspoons Tabasco sauce 1/2 teaspoon salt 1/4 teaspoon ground pepper 2 cups shredded low fat cheddar cheese 2 cups torn fresh spinach leaves 1/4 cup grated Parmesan cheese 1/4 cup fine bread crumbs 1 teaspoon paprika Preheat oven to 375F. Spray a 9 X 13 or 3 quart baking dish with nonstick spray oil. Cook macaroni according to package directions. Meanwhile, in a food processor or blender, mix ricotta cheese, milk, egg substitute, mustard, Tabasco sauce, salt and pepper. Process until smooth. Drain macaroni, return to pot and add shredded cheddar and spinach. Stir until cheese melts and spinach wilts. Stir in ricotta mixture and scrape into prepared baking dish. In a small bowl, combine Parmesan cheese, bread crumbs, and paprika. Sprinkle evenly over macaroni and cheese. Bake at 375F for 25 minutes. Serve hot. About The Author : I hope this recipe and all the recipes on my blog site http://top-shelf-recipes.blogspot.com bring you and your families lots of enjoyment. Enjoy Them All, W.D.Smith

Healthy Salads: Cold Macaroni and Tuna Salad

3 eggs3 cups macaroni1/2 (10 ounce) package frozen green peas2 (6 ounce) cans tuna, drained1/4 cup mayonnaise1/4 teaspoon salt1/8 teaspoon black pepperPlace eggs in a saucepan and cover with cold water. Over medium heat, bring water to a full boil. Lower heat and simmer for 10 to 15 minutes. Immediately plunge eggs into cold water. Bring a large pot of lightly salted water to a boil. Add macaroni pasta and cook for 8 to 10 minutes or until al dente; drain and rinse under cold water. Put frozen peas into a colander and rinse with hot water; drain well. In a large bowl place the macaroni and peas. Peel eggs and dice them into the bowl. Put the tuna in the bowl, flaking it apart. Stir mayonnaise into the mixture a little at a time, so the mixture is moist but not soggy. Sprinkle the salt and pepper and mix one last time. Cover and refrigerate for a least one hour or overnight. Amount Per Serving  Calories: 392 | Total Fat: 11.5g | Cholesterol: 126mg Powered by ESHA Nutrient Database

Servings Per Recipe: 6

Amount Per Serving

Calories: 392

Total Fat: 11.5gCholesterol: 126mgSodium: 240mgTotal Carbs: 44.3g    Dietary Fiber: 3.4gProtein: 26.4g VIEW DETAILED NUTRITION
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Healthy Salads: Simple Macaroni Salad | Submitted By: Sandra Wiens

2 cups macaroni2 eggs2 tablespoons chopped dill pickles3/4 cup chopped celery2 tablespoons thinly sliced green onion3/4 cup fat free Italian-style dressingsalt and pepper to tasteIn a pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain. Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop. In a large bowl, combine the pasta, eggs, pickles, celery and green onions. Pour dressing over salad and toss to coat. Season with salt and pepper to taste; serve chilled. Amount Per Serving  Calories: 205 | Total Fat: 2.3g | Cholesterol: 71mg Powered by ESHA Nutrient Database

Servings Per Recipe: 6

Amount Per Serving

Calories: 205

Total Fat: 2.3gCholesterol: 71mgSodium: 386mgTotal Carbs: 38.5g    Dietary Fiber: 2.1gProtein: 6.7g VIEW DETAILED NUTRITION
About: Nutrition Info

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