| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Mexican |
Diabetic, Mexican, Soups/stews, Crockpot, Main dish |
8 |
Servings |
INGREDIENTS
| 1 |
tb |
Margarine |
| 1/2 |
c |
Onion; chopped |
| 1 |
c |
Sweet red pepper |
| 1 |
ts |
Red pepper flakes; |
| 4 |
c |
Chicken broth |
| 17 |
oz |
Creamed corn; included liquid |
| 16 |
oz |
Whole Kernel corn; including liquid |
| 1/4 |
ts |
Salt |
| 1/4 |
ts |
Ground white pepper; fresh |
INSTRUCTIONS
Melt margarine in a large saucepan; saute onion and sweet pepper with
red pepper flakes until tender, stirring occasionally, about 2
minutes. Sir in chicken broth and both cans of corn. Continue
cooking until the is very hot. Add salt and pepper and serve
innediately.
Food exchanges per serving 2 STARCH EXCHANGES + 1 FAT EXCHANGE CHO:
31g; PRO: 6g; FAT: 8g; CAL: 205; Low-sodium diets: Omit salt and
substitute unsalted broth and cannned vegetables.
Source: The Art of Cooking for the Diabetic by Mary Abbott
Hess,R.D.,M.S. and Katharine Middleton
Brought to you and yours via Nancy O'Brion and her Meal-Master
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip
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