CATEGORY |
CUISINE |
TAG |
YIELD |
Vegetables |
|
Diabetic, Vegetables, Side dishes |
4 |
Servings |
INGREDIENTS
4 |
md |
Size red or baking potatoes; about 1 lb; |
2 |
ts |
Virgin olive oil |
1 |
md |
Size green bell peppers; diced |
1/4 |
ts |
Salt; |
|
|
Black pepper to salt; |
2 |
tb |
Chopped chives; |
INSTRUCTIONS
Scrub potatoes well and cut into 1/3" cubes. In a large non-stick,
heat oil. Stir in potatoes, bell pepper, salt and black pepper.
Cover and cook over medium heat, stirring occasionally, until
potatoes are cooked thorugh and crisp, 20 to 25 minutes. Stir in
chives. Food Exchange per serving: 1 STARCH/BREAD EXCHANGE; CAL: 68;
CHO: 0mg; CAR: 11g; PRO: 1g; SOD: 115mg; FAT: 2g;
Source: Light & Easy Diabetes Cuisine by Betty Marks
Brought to you and yours via Nancy O'Brion and her Meal-Master.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip
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