| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Mexican |
Soups/stews, Low-cal, Garlic, Mexican |
4 |
Servings |
INGREDIENTS
| 2 |
tb |
Garlic, minced |
| 1 |
tb |
Olive Oil |
| 1 |
c |
Whole Wheat Bread Crumbs |
| 4 |
c |
Chicken Stock |
| 1/2 |
ts |
Cayenne Pepper |
| 1/2 |
ts |
Paprika |
| 2 |
tb |
Parsley, freshly chopped (optional) |
INSTRUCTIONS
Serve with a green garden salad sprinkled with fresh cilantro.
In a large saucepan saute garlic in oil until soft.
Stir in bread crumbs, stock, cayenne and paprika.
Bring to a boil, then reduce heat and simmer for about 20 minutes,
uncovered.
Garnish with parsley, if desired.
Yield: 4 servings, 4 cups
One Serving = 1 cup Calories: 161 Protein: 6 g Fat: 6 g Carbohydrate: 22 g
Fiber: 1 g Cholesterol: 1 mg Sodium: 242 mg Potassium: 201 mg
Exchange: 1-1/2 Bread 1 Fat
Source: "The U.C.S.D. Healthy Diet for Diabetes, a Comprehensive
Nutritional Guide and Cookbook," by Susan Algert, M.S., R.D.; Barbara
Grasse, R.D., C.D.E.; and Annie Durning, M.S., R.D.
Shared by: Norman R. Brown
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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