Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
583
Calories
46g
Protein
37g
Fat
16g
Carbs
Counts 8 of 11 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Cheddar Cheese | 1 oz (28g) | 113 |
| Egg | 1 large egg (50g) | 78 |
| Ranch | 1 tbsp (15g) dressing | 73 |
| Pea | 1/2 cup (72g) | 62 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Macaroni | not in our table | 0 |
| Relish | not in our table | 0 |
| Salad Dressing | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 2 cup cooked macaroni
- 1 cup frozen peas
- 3/4 cup chopped celery
- 1/2 cup 97% fat free ham
- 3/4 cup Kraft(r) reduced fat cheddar cheese shredded
- 2 x hard-boiled eggs chopped
- 1/4 cup sweet pickle relish
- 1/2 cup fat-free Ranch salad dressing
- 1/2 cup nonfat mayonnaise
- 1 tsp mustard
- 1/4 tsp black pepper
- =
Directions
1
Combine first 6 ingredients.
2
In a small bowl, combine remaining ingredients.
3
Add to macaroni mixture and toss to coat.
4
Refrigerate until ready to serve.
5
Chopped hard boiled egg can be added.
Recipe sourced from
fandom