Recipe - Macaroni Cheese And Tomatoes

One half cup Elbow macaroni
1 cup Canned tomatoes or sauce
One fourth teaspoon Basil or dillweed
One fourth teaspoon Prepared mustard
1 pn Pepper
One half cup Shredded Cheddar cheese
1 tablespoon Crushed cornflakes

Cook macaroni according to package directions, drain. Break up tomatoes in
their juice in a 4 cup casserole dish. Stir in basil, mustard and pepper.
Add macaroni and cheese, mix lightly.

Sprinkle with cornflake crumbs or bread crumbs. Bake at 350 F about 30
minutes or until crumbs brown and mixture is bubbly.

One half recipe = 230 calories, 1 protein, 1 starch, 1 fruit/veg, 1 fat choice
24 grams carbohydrate, 11 grams protein, 10 grams fat.

Adapted from Choice Cooking, Canadian Diabetes Assoc. 1986 Shared and
tested by Elizabeth Rodier Jan 94.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini