1/2 cn Tomatoes (16-ounce can)
-(about 1 cup)
1 c Frozen mixed vegetables
1/3 c Elbow macaroni, uncooked
1/4 c Onion, chopped
1/4 ts Oregano leaves
1/4 ts Salt
1/8 ts Garlic powder
1 ds Pepper
1 Bay leaf
1 c Chicken stock
-(from Stewed Chicken)
3/4 c Chicken, cooked, diced
-(from Stewed Chicken)
2 servings of about 1-1/4 cups each 286 calories per serving
1. Break up large pieces of tomatoes. Place all
ingredients except chicken into saucepan.
2. Bring to a boil. Reduce heat and boil gently,
uncovered, until macaroni is tender--about 15 minutes.
Stir several times to prevent macaroni from sticking.
3. Add chicken. Heat to serving temperature.
4. Remove bay leaf.
* Thrifty Meals for Two: Making Food Dollars Count
* USDA Home and Garden Bulletin Number 244
* Meal-Master format courtesy of Karen Mintzias
