Sentry Foods Recipes

http://www.sentryfoods.com/Recipes/Detail/303/

Tuna Pasta and Dill

A Healthy* Recipe

Customer Rating: Recipe Rated Three and a Half Stars

1 Ratings    1 Comment

Yield: 4 servings (1-1/2 cups)

Preparation Time: and Cooking: 25 minutes

Ingredients

3 cups (8 oz.) uncooked mostaccioli or other tube-shaped pasta
1/2 cup fat free lite mayonnaise or salad dressing
1/2 cup nonfat plain yogurt
2 tablespoons chopped fresh dill weed or 2 teaspoons dried dill weed
4 teaspoons sugar
2 teaspoons grated lemon peel
1/2 teaspoon pepper
1 can (11 oz.) mandarin oranges, drained
1 cup halved seedless green grapes
1 can (6 oz.) water-packed tuna, drained, flaked
1/2 cup sliced almonds

Nutrition Facts

Yield: 4 servings (1-1/2 cups)

Approximate Nutrient Content per serving:

Calories: 400
Calories From Fat: 45
Total Fat: 5g
Cholesterol: 10mg
Sodium: 530mg
Total Carbohydrates: 69g
Protein: 20g

Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.

Directions:

Cook pasta to desired doneness as directed on package. Drain; rinse with cold water.

Meanwhile, in large bowl, combine mayonnaise, yogurt, dill, sugar, lemon peel and pepper; mix well. Add pasta and all remaining ingredients; toss gently to combine. Serve immediately.

Meal Solution Tip:
Serve with multi-grain dinner rolls, carrot sticks and lowfat milk.

*A Healthy Recipe: This recipe has 30% or fewer calories from fat and meets at least two of the following criteria: reduced amounts of saturated fat or cholesterol or sodium or at least 10% of the Daily Value for one or more of these nutrients (protein, Vit. A, Vit. C, calcium, iron or dietary fiber.)

Please note that some ingredients and brands may not be available in every store.

Customer Comments

Recipe Rated Three and a Half Stars

Joan Grandview, Mo

“My husband thought this recipe was a little different but he asked for seconds. Very good.”

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Sentry Foods Recipes

http://www.sentryfoods.com/Recipes/Detail/303/