OKay, I replied to Sue's Mom's "Macaron"i & Tuna recipe, quickly in an attempt to "Classic Zone" it.
Too quickly, and in the incorrect forum.
So, posting, here, and with more thought into "Classic Zoning" it.
(I would say "Classify" it, but that has a different meaning, altogether.) <grin>
NOTE: It is no longer a 1-2-3 nor Sue's version! (This needed stating to avoid confusion and misconceptions.)
“Macaroni” and "Tuna" (makes 4 one block servings)
Dressing of 1/3 cup Greek yogurt (7gP, 0gF**, 3gC) mixed with 2T Zone friendly mayo (2gF, 2gC) (prepare before assembling salad)
4 servings Dreamfields Pasta (Elbows or your choice) (20gC) .
1 regular sized can Salmon (wild) packed in water, drained (90gP, 27gF)
1 extra-large (or 2 small) green peppers, rough chopped (2gP, 5gC)
Juice of 1 lemon, fresh squeezed
Onion powder to taste
S&P to taste
In a large bowl mix together all the ingredients with the dressing. Chill and serve.
P = 100g / 25g / 1block per serving
*C = 30g / 7.5g / 1 block per serving
F = 28g / 7g / 2 block per serving
** Fat is high; however, most of it comes from the Salmon as Omega-3's.
* I, myself, would add cherry or grape tomatoes for flavor and more C.
Cherry Tomatoes: 1 cup = 6gC - 2g = 4g netC = 1gC per serving.