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Macaroni Oriental Low Calorie Recipe
|Canned whole mushrooms||4 Ounce (1 Can / 3/4 Cup)|
|Beef bouillon cubes||2|
|Elbow macaroni||8 Ounce, uncooked (2 Cups)|
|Thinly sliced beef sirloin||1 Pound, cut into strips|
|Diagonally sliced celery||2 Cup (32 tbs)|
|Canned water chestnuts||8 Ounce, drained and sliced (1 Can / 1 Cup)|
|Sliced onion||1⁄4 Cup (4 tbs)|
|Green onions||6 , cut into 1 inch pieces|
|Frozen spinach||10 Ounce, thawed and well drained (1 Package)|
|Soy sauce||1⁄4 Cup (4 tbs)|
Calories 589 Calories from Fat 204
% Daily Value*
Total Fat 23 g34.8%
Saturated Fat 9.7 g48.6%
Trans Fat 0 g
Cholesterol 70.6 mg
Sodium 1514.9 mg63.1%
Total Carbohydrates 59 g19.6%
Dietary Fiber 6.4 g25.7%
Sugars 4.5 g
Protein 35 g70.7%
Vitamin A 189.7% Vitamin C 24.9%
Calcium 16% Iron 29.6%
*Based on a 2000 Calorie diet
Heat to boiling and stir in bouillon cubes.
Cook macaroni according to package directions; drain.
Meanwhile, saute beef in butter until lightly browned.
Add celery, water chestnuts, onion, green onions, drained spinach and bouillon.
Cook, covered, 3 minutes.
Blend cornstarch with soy sauce.
Stir into skillet and boil 1 minute.
Serve over hot macaroni with additional soy sauce, if desired.