Veggie-Stuffed Macaroni and Cheese


Food.com
70 mins (prep 40, cooking 30)
17 ingredients
1.5 servings
This is a very tasty low cal recipe. Try to get no-salt cottage cheese and salt to taste after that. The original recipe was much too salty, in my opinion. This is modified from The Volumetrics Cookbook for Jenny Craig

Categories:  pasta,-rice-and-grains , main-dish , <-4-hours , cheese , pasta , elbow-macaroni , eggs~dairy , time-to-make ,
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Ingredients

Nutrition

Serving Size (618.42 g)
Servings 1.5
Amount per Serving
Calories 1995.36 Calories from Fat 1516.5
% Daily Value *
Total Fat 168.5g 388.85%
Saturated Fat 51.93g 389.47%
Trans Fat 0.11g %
Cholesterol 164.8mg 82.4%
Sodium 1164.13mg 72.76%
Total Carbohydrate 80.42g 40.21%
Dietary Fiber 12.24 g 73.44%
Sugars 15.01 g %
Protein 45.43g 136.29%
Vitamin A 1605.16IU% Vitamin C 42.12mg%
Calcium 538.99mg% Iron 7.62mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
 
*Nutrition information was calculated excluding the following ingredients:
whole wheat elbow macaroni, nonfat milk, reduced-fat cheddar cheese, fresh ground black pepper, broccoli florets, tomato puree
 

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