Heat together cooked elbow macaroni, mushrooms, and stewed tomatoes, and this side dish is ready. Just sprinkle on some cheddar cheese.

Ingredients:
4 ounces elbow macaroni (1 cup)
1 8-ounce can stewed tomatoes
1 cup sliced fresh mushrooms
1/4 teaspoon dried oregano, crushed
Dash pepper
1/4 cup shredded low-fat cheddar cheese (1 ounce)

Directions:
In a large saucepan cook macaroni in boiling water for 6 to 8 minutes or until nearly tender. Drain well; return macaroni to the saucepan.

Add undrained tomatoes, the mushrooms, oregano, and pepper. Cover and simmer for 5 minutes or until macaroni is tender and most of the liquid is absorbed.

Pour into a serving bowl; sprinkle with cheese.

Recipe makes 6 servings Macaroni and Tomatoes.

Nutrients per serving:
Calories: 97, total fat: 1g, cholesterol: 3mg, sodium: 132mg, carbohydrate: 17g, protein: 4g

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