Chicken Recipe | Salsa Recipe | Crock Pot Recipe and More!

2 cup tomato wedges, peeled
1/2 cup radishes, sliced
1/2 medium red onion, thinly sliced
1/2 cup celery, cescents
1/2 cup cucumber, chunks
1 dietetic italian dressings

Instructions:
Combin all vegetables in salad bowl; pour Italian dressing over.
Refrigerate overnight.

Food Exchange per serving: 1 VEGETABLE EXCAHNGE CAL: 20(EXCLUDING
DRESSING);

Source: Recipes for Diabetics by Billie Little (version 1985)

Brought to you and yours via Nancy O'brion and her ...

2 cup fresh broccoli
3/4 cup carrots, cut diagonally
1 cup celery, cut diagonally
1/2 cup red pepper, sliced
1/4 cup pitted olives*
1 can 14-oz, artichoke hearts, in water
1/4 cup fat-free italian dressing
1/8 tsp red pepper

Instructions:
Steam broccoli and carrots till crisp; rinse in cold water to stop the
cooking process. Toss broccoli, carrots and remaining veggies in a
large bowl. Add dressing and red pepper and toss again. Chill a few
hours; serve on a large

3 large mangoes, peeled & pitted
1 cup cantaloupe chunks
1/2 cup maple syrup
1/2 cup water
2 tbsp lime juice
1/4 cup mint leaves, for garnish

Instructions:
In a blender, puree mangoes, cantaloupe, maple syrup, water & lime
juice until very smooth. Pour into a shallow pan & place in a
freezer. When the sorbet begins to freeze around the edges, stir
well. Continue stirring every hour for 2 or 3 hours, until the
mixture has frozen solid. Cover & let sorbet coninue to ...

1 large eggplant - (abt 1 lb), cut crosswise
into 3/8" slices
Nonstick cooking spray, as needed
3/4 lb large mushrooms
1 red bell pepper, seeded, cored,
and quartered
1 green bell pepper, seeded, cored,
and quartered
2 green onions, sliced
1/4 cup fresh lemon juice
1/8 tsp freshly-ground black pepper
4 large fat-free flour tortillas - (10" dia
4 oz hummus (chickpea spread)
= (crumbled reduced-fat feta cheese
be substituted for hummus)
1/3 cup fresh cilantro - (lightly ...

1 onion, chopped
1 cl garlic, minced
1 tsp oregano, dried
1 tsp basil, dried
1 tbsp parsley, dried
1 cup celery, chopped
1 cup carrots, sliced
2 cup zucchini, sliced
2 can tomatoes, whole with juice, 28 oz
1 can kidney beans, white or red 16 oz
1 cup macaroni

Instructions:
Combine all ingredients in a large saucepan or Dutch oven. Cover and
simmer for 2-3 hours, until the macaroni is cooked and the vegetables are
tender One serving = 122 cal; pro 8g, carb 16g, fat ...

1 no ingredients

Instructions:
3 lg cucumbers
1/2 ts salt
2 c plain yogurt
2 ts rice wine vinegar
1/8 ts white pepper
1/2 ts sugar
1/4 c fresh mint -- chopped
2 TB fresh parsley -- chopped

Peel, seed, and chop cucumbers. Sprinkle with salt and allow to drain
for half an hour. Line a sieve with a coffee filter. Pour yogurt in
and allow to drain for half an hour. In a glass or pottery serving
bowl, combine yogurt with remaining ingredients. Stir in cucumber.
Cover ...

1 no ingredients

Instructions:
3/4 c Split Peas -- dried
3 c Water
1 pk Peas, Frozen -- thawed, 10
: oz
3 TB Mint -- fresh, chopped
1/2 ts Salt -- or to taste
1/8 ts Pepper -- or to taste

Place split peas and water in a saucepan over med. heat. Simmer until
tender, about 30 min. Add peas and continue simmering until they are
cooked, 6 - 7 min. Cool slightly.

Place peas, water, salt, and pepper in a food processor. Process until
smooth. Serve hot or ...

1 tbsp miso <or more or less>
1 cup boiling water
1 a few tiny cubes soft tofu
1 a few slices scallion greens

OPTIONAL ADDITIONS

1 tbsp to 2t dried wakame seaweed,
1 soaked in water for 10-15
1 mins, drained
1 tiny carrot sticks, steamed
1 shredded cabbage, steamed
1 few spinch leaves

Instructions:
1. Place the miso in the serving bowl. Add about 1/4c of the boiling
water and stir to make a uniform paste.

2. Stir in remaining water plus all the ...

1 cup corn kernels, fresh or frozn
1 cup green beans, julienned
1 cup carrots, julienned
1 cup zucchini, julienned
1 cup yellow squash, julienned
1/2 cup onions, mild, thinly sliced
1 cup oil-free salad dressing
1 pepper, black to taste

PER SERVING

79 *cals
2 *gm protein
1/8 *gm fat
14 *gm carbo
98 *mg sodium
4 *gm fiber

Instructions:
Bring a medium pot of water to a boil. Drop in corn, beans, and
carrots; cook for 3 minutes. Drain vegetables and plunge

USE WITH PUMPKIN SPICE CAKE

8 oz fresh soft tofu, drained well
2 tbsp maple syrup, or to taste
1 tsp vanilla extract
1 tsp orange rind, grated
1 dash freshly grated nutmeg

DATA PER TBSPOON

19 *calories
1 *gm protein
1/2 *gm fat
1 *gm carbo
1 *mg chol
1 *mg sodium
1 *gm fiber

Instructions:
Puree all ingredients in a blender or food processor until very
smooth and creamy. Adjust sweetener to taste. Cover and chill 20
minutes before serving.
Makes