| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy, Vegetables | Diabetic, Grains, Cheese, Main dish, Casseroles | 6 | Servings | |
INGREDIENTS
| 2 1/2 | c | Cooked brown rice |
| 3 | Green onions, chopped | |
| 1 | c | Low-fat cottage cheese |
| 1 | ts | Dill weed |
| 1/4 | c | Freshly grated Parmesan cheese |
| 1/2 | c | Low-fat milk |
| 1/2 | ts | Dijon-style mustard |
| Nonstick vegetable spray |
INSTRUCTIONS
Combine all but the last ingredient in a mixing bowl. Pour into a casserole dish coated with nonstick vegetable spray. Bake in a preheated 350 degree oven for 15 to 20 minutes. Serves: 6 (3/4 cup servings) Calories: 225, Protein: 14 g, Fat: 4 g, Carbohydrates: 34 g, Fiber: 2.5 g, Cholesterol: 10 mg, Sodium: 328 mg, Potassium: 218 mg Exchange: 1 1/2 starch/bread 1/2 lean meat 1 low-fat milk From: UCSD Healthy Diet for Diabetes cookbook Posted by: Debbie Carlson - Cooking Echo RECIPE CLIPPED by Joan Johnson From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“An active faith can give thanks for a promise, though it be not as yet performed, knowing that God’s bonds are as good as ready money. #Matthew Henry”