| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Dairy |
Dutch |
Diabetic, Soups/stews, Vegetables, Crockpot |
4 |
1 cup serv |
INGREDIENTS
|
|
Ingredients; |
| 5 |
c |
Zucchini; chopped |
| 1 |
lg |
Potato; peeled cut into 1" cubes |
| 1 |
c |
Water; |
| 3 |
|
Green onions; thinly sliced |
| 1 |
tb |
Margarine; melted reduced calorie |
| 1/2 |
c |
Water |
| 1 1/2 |
ts |
Dried whole tarragon; |
| 1/2 |
ts |
Bouillon gramules; chicken-flavored |
| 1/2 |
c |
Skim milk; |
INSTRUCTIONS
Combine zucchini, potato, and 1 cup water in a small Dutch oven.
Cover and bring to a boil. Boil 10 mins or until crisp-tender (do
not DRAIN). Saute onions in margarine until tender; add to zucchini
and potato. Add 1/2 c water, tarragon, and bouillon granules stirring
to blend. Add skim milk, and cook over medium heat until thoroughly
heated.
From: All New Cookbook For Diabetics And Their Families Each serving
amount: 1 cup
Exchanges: 1 Starch; Chol: Tr.; Calories: 94; Carbo: 18 gm Protein: 3
gm; Fat: 2 gm; Fiber: 1 gm; Sodium: 53 mg
Reformated for you and yours via Nancy O'brion and her Meal-Master
(From Jungle.Boy via GEnie)
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip
A Message from our Provider:
“Nothing else ruins the truth like stretching it.”