| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Mexican | Garlic, Low-cal, Mexican, Soups/stews | 4 | Servings |
INGREDIENTS
| 2 | T | Garlic, minced |
| 1 | T | Olive Oil |
| 1 | c | Whole Wheat Bread Crumbs |
| 4 | c | Chicken Stock |
| 1/2 | t | Cayenne Pepper |
| 1/2 | t | Paprika |
| 2 | T | 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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Nutrition (calculated from recipe ingredients)
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Calories: 126
Calories From Fat: 57
Total Fat: 6.4g
Cholesterol: 7.2mg
Sodium: 345.5mg
Potassium: 294.7mg
Carbohydrates: 10.6g
Fiber: <1g
Sugar: 3.9g
Protein: 6.5g