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Nutritional Info
  • Servings Per Recipe: 20
  • Amount Per Serving
  • Calories: 215.9
  • Total Fat: 5.6 g
  • Cholesterol: 19.3 mg
  • Sodium: 512.8 mg
  • Total Carbs: 7.3 g
  • Dietary Fiber: 3.1 g
  • Protein: 10.3 g

View full nutritional breakdown of Low Fat Jalapeno Popper Macaroni Salad calories by ingredient
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Low Fat Jalapeno Popper Macaroni Salad

Submitted by: BONFIRE8171
Low Fat Jalapeno Popper Macaroni Salad

Introduction

Watching Rachel Ray inspired me! this is 4 (old) Weight watchers points per cup, but MUCH less fat than your average macaroni salad...or for that matter, deep fried jalepeno poppers! This batch is HUGE you may want to cut it in half! Watching Rachel Ray inspired me! this is 4 (old) Weight watchers points per cup, but MUCH less fat than your average macaroni salad...or for that matter, deep fried jalepeno poppers! This batch is HUGE you may want to cut it in half!
Number of Servings: 20

Ingredients

    2 14.5 oz boxes Barilla Pluse Elbows, cooked and cooled
    1 8 oz brick reduced fat cream cheese, softened
    1 16 oz tub fat free sour cream
    1 pkg Hidden Valley Ranch dressing Mix
    1/4 C yellow mustard
    16 slices Oscar Meyer Turkey Bacon, cooked and chopped
    5 lg jalapenos, roasted and chopped
    1 small onion, chopped finely
    2 tsp salt
    2 tsp paprika

Directions

Serving Size: 1 Cup

-Place jalapenos on broiler pan in oven at 350 for about 15-20 minutes, turning occasionally until tender. Once done, set aside to cool.
-Meanwhile, bring large pot of salted water to a boil, add elbow macaroni and a few sprays of cooking spray and boil 7-8 minutes until al dente.
-Remove from heat and drain, rinse with cold water to stop cooking.
-Cook turkey bacon, cool and chop.
-Chop onion finely.
-Once jalapenos cool, cut open and discard inner parts, seeds and stems. Then chop up.
-In large bowl, combine elbows, onion, jalapeno and bacon.
-In a separate bowl, combine sour cream and cream cheese until well blended. Add ranch packet and stir until completely incorporated.
-Add this mixture to your big bowl, then add 1/4 c yellow mustard, 2 tsp salt and the 2 tsp paprika. Toss to coat everything evenly. MMMMM






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