1/2 cn Tomatoes (16-ounce can)
-(about 1 cup)
1 c  Frozen mixed vegetables
1/3 c  Elbow macaroni, uncooked
1/4 c  Onion, chopped
1/4 ts Oregano leaves
1/4 ts Salt
1/8 ts Garlic powder
1 ds Pepper
1    Bay leaf
1 c  Chicken stock
-(from Stewed Chicken)
3/4 c  Chicken, cooked, diced
-(from Stewed Chicken)

2 servings of about 1-1/4 cups each 286 calories per serving

1. Break up large pieces of tomatoes. Place all ingredients except chicken
into saucepan.

2. Bring to a boil. Reduce heat and boil gently, uncovered, until macaroni
is tender–about 15 minutes.
Stir several times to prevent macaroni from sticking.

3. Add chicken. Heat to serving temperature.

4. Remove bay leaf.

* Thrifty Meals for Two: Making Food Dollars Count * USDA Home and Garden
Bulletin Number 244 * format courtesy of