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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. 1/2 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.
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|Serving Size: 1 Serving (56g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 88 (42%)|
|Amt Per Serving||% DV|
|Total Fat 9.8g||13 %|
|Saturated Fat 6g||30 %|
|Monounsaturated Fat 2.7g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 29.7mg||9 %|
|Sodium 191.7mg||7 %|
|Potassium 88.6mg||2 %|
|Total Carbohydrate 20.1g||6 %|
|Dietary Fiber 0.9g||4 %|
|Sugars, other 19.2g|
|Protein 10.5g||15 %|
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Calories per serving: 212
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