Monday, March 5, 2012

Diabetic Cooking: 3 Cheese Pasta

10 3/4 oz cream of mushroom soup, condensed, low sodium
1 tsp Seasoning, Italian medley
1/2 cup fresh mushroom slices
1/4 cup reduced fat grated parmesan cheese
1/3 cup Cheese, mozzarella, reduced fat, shredded
1/3 cup low fat cheddar cheese, shredded
1 1/2 cup cooked pasta
1/2 cup Corn, yellow, kernels, super sweet, frozen , thawed
1 Mix together the mushroom soup, Italian seasoning, mushrooms, and parmesan cheese in a skillet sprayed with butter flavored cooking spray.
2 Stir in the mozzarella cheese and Cheddar cheese, and then cook over medium heat for about 3 minutes, stirring often.
3 Mix in the noodles and corn, and then lower heat and simmer for 5 minutes, stirring occasionally.
Additional Information
Place the corn in a colander and rinse under hot water for one minute to thaw quickly.

No comments:

Related Posts Plugin for WordPress, Blogger...