1 cup uncooked elbow macaroni, 4 oz.
2 teaspoons vegetable oil
1 7 2/3 oz. can salmon, drained, and skin removed
1Tablespoon worcestershire sauce
1/2 medium white onion, minced
1 10 oz. pkg. frozen green peas, slightly defrosted
1 large bell pepper , diced
1 cup lowfat cottage cheese
2 Tablespoons fresh lemon juice
2 to 3 dashes hot pepper sauce
1 to 2 Tablespoons chopped fresh dill weed or 1 to 2 teaspoons dried dill weed
Cook macaroni to package directions, omitting salt. Drain and rinse under cold water until noodles are cool. Drain, place in bowl and add oil; mix to coat evenly. Set aside.
In a bowl, mash salmon, including bones. Add Worcetershire sauce, onion, peas, bell pepper and cooked macaroni. Mix well.
In a blender process cottage cheese, lemon juice and hot pepper sauce until creamy. Mix in dill. Pour over the salmon-noodle mixture and stir. Refrigerate. serve chilled.
Seves 8 1 1/2 cups per serving.
- calories 165
- protein 13gm
- carbohydrate 18gm
- total fat 4gm
- sat. fat 1gm
- polyunsat. fat 2gm
- monounsat fat. 1gm
- cholesterol 12mg
- sodium 315mg