yes, diabetics can enjoy these tasty pasta dishes - mac ... - restaurants maui with pasta dishes

We just need to see how we eat!
Forget to buy ordinary pasta
Always the whole-grain.
Then be careful not to pack pasta with sugar.
These recipes for Mac and cheese with vegetables and pumpkin baked Penne are healthy and in line with the nutritional guidelines of diabetic patients.
2 cups of uncooked MAC and cheese
Wheat elbow macaroni cooked according to pkg instructions;
1/4 cup without salt or butter
Flour1 3/4 cup of fat-free milk3 1/2-
Reduced ounce Silk
Fat tip cut 6-oz reduced-
1/4 teaspoon black pepper in Worcester County chili sauce 6-
Oz baby spinach1 can (14-oz) no-salt-
Add small tomato Ding and drain the preheated oven to 375 degrees.
Spray a large casserole dish with non-stick cooking spray; set aside.
Heat a large pot with a medium pothigh heat;
Put the flour in the pan, slowly add milk and stir until it is fully mixed.
Continue cooking under medium fire stirring until thickened for about 5 to 6 minutes.
Add cheese and stir until it melts.
Mix with Worcester sauce and pepper.
Remove from the fire and add spinach; mix well.
Mix the tomatoes evenly with the dried macaroni until they are mixed.
Pour the mixture into a prepared casserole.
Bake for 30 to 35 minutes at 375 degrees.
Remove from the oven and cool down a few minutes before serving.
Output: 8 copies of about 1 cup per serving: about 242 calories, 5g (3g sat) total fat, 14g protein, 33g carbohydrate, 2g dietary fiber, cholesterol 19 mg 524 mg sodium pumpkin PENNEPumpkin is a very healthy food that should not be placed on the back shelf until Thanksgiving and Christmas.
Eat all year round.
This pumpkin baked Penne is a great way to enjoy the benefits of pasta and pumpkin.
It belongs to the healthy proportion of carbohydrates and proteins in diabetic patients! 1 pkg (14. 5-
Multiple penne (always use multiplegrain or whole-grain pastas!
1 small onion, chop3 garlic cloves, minced3/4 cups low
2 cups of cheese reduced-
Chicken soda cans (15-
Oz) pumpkin1 (28-
Italian season 3/4 teaspoon 1 cup chopped red pepper skin-
Fat mozzarella cheese 1/3 cup grated Parmesan preheated oven to 375 degrees.
Cook pasta according to packing instructions without adding any salt or butter/oil; drain.
Heat olive oil or rape oil in a large pan or Dutch oven.
Add onions and garlic and cook and stir for about 3 minutes to soften.
Add cheese, chicken soup, pumpkin, tomatoes, Italian dressing and red pepper slices.
Boil the mixture and then reduce the heat for sim5 minutes.
Take it out of the fire and stir it in the discharged pasta.
Gently spray 9x13-
Non-stick cooking spray inch baking tray.
Pour the pasta mixture into the plate and sprinkle it with mozzarella cheese and Parmesan cheese.
Bake pasta at 375 degrees for about half an hour until it is sparkling and the cheese melts and turns golden brown.
Yield: enjoy 9!