Written by Syn on Sep 12th, 2007 | Filed under: Uncategorized
| Ingredients |
|
| 1 |
cup |
asparagus, pieces |
|
| 1 |
cup |
broccoli, flowerets |
|
| 1 |
cup |
carrots |
|
| 1 |
cup |
spinach |
|
| 1 |
|
cooking spray |
|
| 1 |
can |
cream of mushroom soup, condensed |
|
| 2 |
tablespoon |
onions, finely chopped |
|
| 1 |
teaspoon |
thyme |
|
| 1/2 |
cup |
water |
|
| 1 |
|
salt, to taste |
|
| 1 |
|
pepper, freshly ground |
|
|
|
|
|
|
Directions:
|
Layer asparagus, broccoli, carrots, and spinach in
a baking dish covered with vegetable cooking spray.
Blend remaining
ingredients.
Pour over vegetables.
Cover.
Bake at 350 degree F for 30 to 40
minutes, or until vegetables are tender.
Food Exchange per serving: 1 VEGETABLE EXCHANGE + 1/2 STARCH or
BREAD EXCHANGE + 1/2 FAT EXCHANGE; CAL: 42
|
Technorati Tags: Side Dish
Written by Syn on Sep 12th, 2007 | Filed under: Uncategorized
|
4 md Size sweet potatoes;
1 tb Whipped butter;(not me!!!)
2 tb Frozen apple juice;
-concentrate Salt to taste; Pepper to taste; 1 md -size apple;
peeled diced
6 Whole cloves;
Ground nutmeg; Place sweet potatoes in a saucepan and cover with
water.
Bring to a boil and cook 30 to 40 minutes or until tender.
Remove from water, peel and mash.
Add butter, apple juice, salt and
pepper.
Stir in apple, cloves and dash of nutmeg.
Place in an
ovenproof serving dish and warm in 350 degrees oven to minutes
before serving.
Food Exchanges per serving: 1 STARCH/BREAD EXCHANGE
+ 1/2 FRUIT EXCHANGE CAL: 116, CHO: 6mg; CAR: 24g; PRO: 1g; SOD:
80mg; FAT: 2g; Source: Light & Easy Diabetes Cuisine by Betty
Marks Brought to you and yours via Nancy O’Brion and her
Meal-Master
|
Technorati Tags: Side Dish
