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Ingredients:
2 cup drained, flaked, water-packd
tuna
2 cup low-fat cottage cheese
3/4 cup sour cream
1/4 cup diced red onion
1/4 cup canned, diced green chiles
2 tbsp salsa
3 cup cooked, drained noodles
12 saltine crackers, crumbled
12 dry roasted, unsalted cashew
nuts, chopped
Instructions:
1. Preheat oven to 350 degrees F. 2. In large bowl, combine tuna, cottage
cheese, sour cream, red onion, chiles, salsa and noodles. 3. Turn into
2-quart casserole dish coated with non-stick spray. 4. Combine crackers
and cashews and sprinkle over top. 5. Bake uncovered 30 minutes. NOTE: The
amount of vegetable in this recipe works out to one tablespoon per person,
therefore you don't need to use a veggie card for such a small amount. If
you wanted to bring it up to 1 veggie card, you could serve this with 1/3
cup of steamed vegetables per person. DEAL-A-MEAL CARDS USED: 1 Bread 1
Meat 1 Fat 1 Dairy 256 Calories
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 69 Calories; 5g Fat (65.5% calories
from fat); 1g Protein; 5g Carbohydrate; trace Dietary Fiber; 10mg
Cholesterol; 88mg Sodium. Exchanges: 0 Grain(Starch); 0 Vegetable; 0
Non-Fat Milk; 1 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0
Preparation Time: 0:00
Servings: 8
I bake all the time, but I don't like to eat the cookies when they're done. I just like the dough. Sharon Stone
More information:
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Tex-Mex Tuna Casserole L-F Recipe brought to you by Mexican Recipes To-Go
