| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Dairy |
|
Vegetables, Low-fat, Diabetic |
6 |
Servings |
INGREDIENTS
| 1 |
pk |
(10 oz.) frozen lima beans |
| 1 |
tb |
Reduced-calorie margarine |
| 1 |
tb |
All-purpose flour |
| 1 |
c |
Skim milk |
| 1/2 |
ts |
Salt |
| 1/8 |
ts |
Pepper |
| 1/2 |
c |
(2 oz.) shredded reduced-fat Cheddar cheese |
| 2 |
tb |
Reduced-calorie ketchup |
| 2 |
|
(4 oz.) jars diced pimento drained |
|
|
Vegetable cooking spray |
INSTRUCTIONS
Cook beans according to package directions, ommitting salt and fat.
Drain and set aside.
Melt margarine in a medium saucepan over low heat; add flour, stirring
until smooth. Cook, stirring constantly, 1 minute. Gradually add milk;
cook over medium heat, stirring constantly, until thickened and bubbly.
Stir in salt and pepper. Remove from heat.
Add beans, cheese, ketchup and pimento to sauce; stir well. Spoon into a
1 1/2-quart casserole coated with cooking spray. Bake at 375 degrees for 30
minutes or until thoroughly heated. Yield: 6 servings.
Nutritional information per 1/2 cup serving: calories - 115, protein - 7
gm., fat - 3 gm., carbohydrates - 16 gm., cholesterol - 6 mg., sodium - 450
mg., fiber - 3 gm. Diabetic Food Exchanges: Starch - 1, Lean Meat - 1.
FROM: The Complete Step-by-Step Diabetic Cookbook from Oxmoor House,
copyright 1995. ISBN: 0-8487-1431-8. Formatted to MM by Trish McKenna
11/19/95. Submitted By "LISA (POOH) CRAWFORD IN PERRINE, FLORIDA"
<LISA_POOH@DELPHI.COM> On SUN, 19 NOV 1995 234142 -0500 (EST)
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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