| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains, Vegetables | Casseroles, Cheese, Diabetic, Grains, Main dish | 6 | Servings | |
INGREDIENTS
| 2 1/2 | c | Cooked brown rice |
| 3 | Green onions, chopped | |
| 1 | c | Low-fat cottage cheese |
| 1 | t | Dill weed |
| 1/4 | c | Freshly grated Parmesan |
| cheese | ||
| 1/2 | c | Low-fat milk |
| 1/2 | t | 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
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Nutrition (calculated from recipe ingredients)
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Calories: 461
Calories From Fat: 108
Total Fat: 12.4g
Cholesterol: 30.9mg
Sodium: 677.9mg
Potassium: 124.3mg
Carbohydrates: 70.5g
Fiber: 5.2g
Sugar: 2.4g
Protein: 23g