home | about | contact
recipes learning weight media Q&A books blog

Muffins and Bread

Soup and Salads












Mexican Macaroni and Cheese


1 7.25-ounce box macaroni & cheese
1 tablespoon light margarine
1/4 cup skim milk
1 19-ounce can black beans, low sodium
1 1/2 cups chunky-style salsa


Prepare macaroni and cheese according to directions on box, EXCEPT use only 1 tablespoon light margarine and 1/4 cup skim milk. Once macaroni and cheese is prepared, add the black beans and salsa. Mix together. Heat until bubbly.

Makes 5 cups.

Kitchen Shortcut: If you can't find the low-sodium canned beans, spoon regular canned beans into a colander and rinse under running cold water to reduce the sodium content.

*Sodium content of salsas will vary. This recipe was calculated using salsa that has 70 milligrams of sodium per two tablespoon serving.

Copyright 2002 Joan Salge Blake, MS, RD, LDN.

Nutrition Information Per 1 Cup Serving

Calories: 261
Fat: 2.5 g
Saturated Fat: 0.5g
Cholesterol: 5 mg
Sodium*: 612 mg
Dietary Fiber: 3 g