What you need:
- 1 small sweet potato
- 6 tbsp Parmesan cheese
- 1 tbsp canola mayo
- 1 tsp Dijon mustard
- 1 tsp garlic powder
- 1/2 tsp black pepper (it call for 1 tsp- but I think that was too much)
- 1 cup low fat milk (I used fat free)
- 1 tsp olive oil
- 1/2 onion
- 1 cup frozen peas
- 2 cups cooked brown rice
- 1 7oz can tuna, drained and flaked
Peel sweet potato, heat in micowave & mash well with a fork. Set aside.
In a large mixing bowl, mix together cheese, mayo, mustard, garlic podwer, pepper & milk. Add mashed potato & blend well to get a creamy, orange sauce.
Heat oil in a small skillet. Saute onion until soft (2 minutes). Add peas. Add brown rice to reheat. Then stir in sweet potato. Add tuna & mix to combine.
Place everything in an 8x8 inch baking dish & bake for 20 minutes. Serve on a bed of steamed spinach.
**recipe from oxygen mag- April 2011
Nutrients per serving:
Cal 330
Fat 6g
Sat fat 1g
Cholesterol 18mg
Sodium 274mg
Carbs 45g
Dietary Fiber 8g
Sugar 9g
Protein 25g
Iron 3mg
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