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Post by braided-rug on Jun 14, 2007 14:14:52 GMT 10
Tuna TetrazziniMakes 6 servings 1 pkg (13oz or about 370 g) Spaghetti 1 can (10oz or about 300 g) Cream of mushroom soup, `1/2 fat' 110 g `Light' Cheddar, grated 100ml plus 1x15ml spoon Milk, 1% 60ml White wine 1/2 tsp Oregano, dried 1/2 tsp Pepper 1/2 tsp Salt 2 cans (6oz or about 170 g) Tuna, drained 1 pkg (10oz or about 300 g) frozen Spinach, thawed & squeezed dry 30 g Parmesan, grated 1. Cook pasta according to instructions on the package, drain and set aside. 2. Preheat oven to 180C/350F/Gas Mark 4. Lightly coat a 9 x 13" (about 23 x 33cm) baking dish with non-stick cooking spray. 3. In a mixing bowl combine the mushroom soup, cheddar, milk, wine, oregano, salt & pepper. Add well-drained tuna, spinach & pasta. Toss gently to combine. 4. Spoon into prepared baking dish. Sprinkle with parmesan cheese. 5. Bake uncovered for 25 - 30 minutes, until bubbly & lightly browned. Nutritional Analysis Per Serving: Each serving of 1/6th recipe: 50g Carbohydrate 35g Protein 8g Fat 410 cal From: www.lifescaneurope.com/uk/diabetes/recipes/fish/tuna_tetrazzini/
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