AICR Macaroni with Tomatoes and Summer Vegetables - 4 pts

[Guest guest]

@@@@@

AICR Macaroni with Tomatoes and Summer Vegetables - 4

pts

2 tsp. olive oil

1 cup broccoli florets, chopped into small pieces

1/2 medium green pepper, thinly sliced

1 medium zucchini, cut in half lengthwise and sliced

2 cups cooked whole-wheat macaroni

1 container (8 oz.) part-skim ricotta cheese

1 can (14 oz.) diced tomatoes, drained

1 tsp. dried oregano

Salt and freshly ground black pepper, to taste

 

 

 

 

 

In large non-stick skillet, heat olive oil over medium

heat. Add broccoli, green pepper and zucchini and

sauté for 5 minutes, or until broccoli is just tender.

Stir in macaroni, cheese, tomatoes and oregano over

medium heat until mixture is completely hot. Season

with salt and pepper to taste. Serve immediately.

 

Makes 4 servings.

 

Per serving: 213 calories, 7 g. total fat (3 g.

saturated fat), 28 g. carbohydrate, 12 g. protein, 4

g. dietary fiber, 204 mg. sodium.

 

Source: American Institute of Cancer Research

Health-e-Newsletter, Tuesday, June 26, 2007, Issue No.

144

Formatted by Chupa Babi in MC: 06.26.07

 

Many of us know we need to eat whole grains, but what

makes them so important? Whole grains are especially

nutritious because they include all parts of the

grain: the bran, endosperm and germ, which contain a

variety of beneficial phytochemicals. Tomatoes, green

peppers, broccoli and zucchini adorn the whole grain

pasta in this dish, while part-skim ricotta cheese

adds a nice final touch.

-----

 

 

 

 

 

 

 

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Check out tonight's top picks on TV.

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[Guest guest]

Well, this is sort of macaroni and cheese, but sounds tasty and

healthy....

 

Chupa, what do the points mean in your recipes? 4 points for what?

just curious and thanks for posting....

 

, Chupa Babi <recetta

wrote:

>

> @@@@@

> AICR Macaroni with Tomatoes and Summer Vegetables - 4

> pts

> 2 tsp. olive oil

> 1 cup broccoli florets, chopped into small pieces

> 1/2 medium green pepper, thinly sliced

> 1 medium zucchini, cut in half lengthwise and sliced

> 2 cups cooked whole-wheat macaroni

> 1 container (8 oz.) part-skim ricotta cheese

> 1 can (14 oz.) diced tomatoes, drained

> 1 tsp. dried oregano

> Salt and freshly ground black pepper, to taste

>

>

>

>

>

> In large non-stick skillet, heat olive oil over medium

> heat. Add broccoli, green pepper and zucchini and

> sauté for 5 minutes, or until broccoli is just tender.

> Stir in macaroni, cheese, tomatoes and oregano over

> medium heat until mixture is completely hot. Season

> with salt and pepper to taste. Serve immediately.

>

> Makes 4 servings.

>

> Per serving: 213 calories, 7 g. total fat (3 g.

> saturated fat), 28 g. carbohydrate, 12 g. protein, 4

> g. dietary fiber, 204 mg. sodium.

>

> Source: American Institute of Cancer Research

> Health-e-Newsletter, Tuesday, June 26, 2007, Issue No.

> 144

> Formatted by Chupa Babi in MC: 06.26.07

>

> Many of us know we need to eat whole grains, but what

> makes them so important? Whole grains are especially

> nutritious because they include all parts of the

> grain: the bran, endosperm and germ, which contain a

> variety of beneficial phytochemicals. Tomatoes, green

> peppers, broccoli and zucchini adorn the whole grain

> pasta in this dish, while part-skim ricotta cheese

> adds a nice final touch.

> -----

>

>

>

>

>

>

>

>

___________________

_______________Ready for the edge of your seat?

> Check out tonight's top picks on TV.

> http://tv./

>