mac & cheese and the kitchen sink

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Nutritional Info
  • Servings Per Recipe: 20
  • Amount Per Serving
  • Calories: 431.0
  • Total Fat: 4.9 g
  • Cholesterol: 18.0 mg
  • Sodium: 401.6 mg
  • Total Carbs: 70.7 g
  • Dietary Fiber: 20.7 g
  • Protein: 27.0 g

View full nutritional breakdown of mac & cheese and the kitchen sink calories by ingredient
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my version of a dump pot dinner my version of a dump pot dinner
Number of Servings: 20


    1 # ground turkey
    1 med onion
    1 bell pepper
    1/2 tsp garlic crushed
    2 tbls taco seasoning
    1 can cream of chicken
    1 can cheddar cheese soup
    1 15pz can black beans
    1 can diced tomatoes w/jalapenos
    1/3 can jalapeno salso
    1 6oz fat free yogurt
    1/2 box (3.5 cups cooked) elbow mac (whole wheat)
    just enough water


Bring a big pot of water to a boil and cook macaroini ( leave it a bit tough so it can continue to cook later) Cook ground turkey with peppers,garlic and onion. Add taco seasoning mix and a little bit of water. Add soups, beans, tomato mix and simmer for about 15 minutes. stir in drained macaroni and yogurt. Bring to a boil and shut off heat. Cover and let sit for about 20 minutes to finish cooking (until tender) macaroni. Depending on how thick you want it you can add a little bit more water.

Number of Servings: 20

Recipe submitted by SparkPeople user IMTAD4NOW.

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