Low Carb Fish Recipes

Ingredients:

4 oz medium noodles
1 tbsp margarine
10 oz pkg frozen cut green beans
1 cup chopped onion
1/4 cup sliced celery
1 garlic clove, minced
1 1/2 cup skim milk
1/2 cup shredded swiss cheese
9 1/4 oz can tuna in water
1/4 cup fine dry breadcrumbs
1 cup sliced mushrooms
3/4 cup chopped green or red pepper
1 tsp chicken bouillon granules
1/2 tsp dried dillweed
1 tbsp cornstarch
1/4 cup low-cal mayonnaise

Instructions:

Cook noodles according to directions; drain and set aside.
Meanwhile, drain and flake tuna; set aside. Melt margarine, then
toss with bread crumbs. Set aside.
In a large saucepan combine frozen green beans, mushrooms, onion,
green or swet red pepper, celery, bouillon granules, garlic,
dillweed, and 1/2 cup water. Bring to boiling; reduce heat. Cover;
simmer 5 minutes or till vegetables are tender.
Meanwhile, stir together skim milk and cornstarch. Stir into
vegetable mixture. Cook and stir till slightly thickened and bubbly.
Remove from heat, then stir in cheese and mayonnaise. Stir in noodles
and tuna.
Spoon mixture into a 2 qt casserole. Sprinkle bread crumb mixture
atop casserole. Bake, uncovered, in a 350 deg oven for 25-30 minutes
or till crumbs are golden.

Per serving: 285 calories, 22 g protein, 30 g carbohydrates, 9 g fat,
42 mg cholesterol, 252 mg sodium, 510 mg potassium

Servings: 4