Diabetic Mexican Bean-Noodle Bake

[Guest guest]

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> MEXICAN BEAN-NOODLE BAKE

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> 10 ounces (one 16-ounce can) pinto beans, rinsed and drained

> 1/2 cup frozen whole kernel corn

> 1/2 cup chunky salsa

> 1 cup (one 8-ounce can) Hunt's Tomato Sauce

> 2 teaspoons chili seasoning mix

> 1/8 teaspoon black pepper

> 1 1/2 cups cooked noodles, rinsed and drained

> 3/4 (3 ounces) shredded Kraft reduced-fat Cheddar cheese

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> Preheat oven to 350 degrees. Spray an 8-by-8-inch baking dish with

> olive-flavored cooking spray. In a large skillet sprayed with olive-

> flavored

> cooking spray, combine pinto beans, corn, salsa, tomato sauce, chili

> seasoning mix, and black pepper. Cook over low heat 10 to 15 minutes,

> stirring occasionally. Stir in noodles. Pour mixture into prepared

> baking

> dish. Sprinkle Cheddar cheese evenly over top. Bake 20 to 25 minutes.

> Place baking dish on a wire tack and let set 5 minutes. Cut into 4-

> servings.

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> HINT: 1 1/4 cups uncooked noodles usually cook to about 1 1/2 cups.

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> Each serving equals:

> DIABETIC: 2 Meat, 2 starch, 1 Vegetable

> 253 calories, 5 gm fat, 15 gm protein, 37 gm carbohydrate, 768 mg

> sodium, 5

> gm fiber

> HE: 2 1/4 protein, 1 1/4 vegetable, 1 bread

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