A handful of ingredients is all it takes for Marie Green to put a meal on the table. "This makes a speedy dinner on busy weeknights or a tasty lunch when unexpected guests drop by," writes the Belle Fourche, South Dakota cook.
INGREDIENTS
* 1-3/4 cups frozen mixed vegetables, thawed * 1 can (12 ounces) tuna, drained and flaked * 1 can (10-3/4 ounces) condensed cream of chicken or celery soup, undiluted * Hot cooked rice or noodles
SERVINGS 3 CATEGORY Lower Fat METHOD Other stovetop PREP 10 min. TOTAL 10 min.
DIRECTIONS
In a large saucepan, combine the vegetables, tuna and soup. Cook and stir until heated through. Serve over rice or noodles. Yield: 3 servings.
NUTRITIONAL INFO
Nutritional Analysis: One 1-cup serving (prepared with water-packed tuna and reduced-fat cream of chicken soup; calculated without rice) equals 260 calories, 4 g fat (1 g saturated fat), 42 mg cholesterol, 1,116 mg sodium, 21 g carbohydrate, 5 g fiber, 34 g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1 vegetable.
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**Some people are like slinkies - not really good for anything.....but they bring a smile to your face when pushed down the stairs!
