Foods Recipes

1/2 c Onion; chopped

1/2 c Celery; chopped

1/2 c Fresh mushrooms; sliced

1 cl Garlic; minced

1 tb Cooking oil;

1/2 c Carrots; sliced

1/2 c Zucchini; sliced

1/2 c Chicken/beef/ vegetable

-broth 1/4 c Red/green pepper strips;

-(optional) 1/4 c Bulgur wheat;

1/2 ts Dried tarragon; crushed

1/4 ts Salt;

In a 2-quart saucepan cook chopped onion, chopped celery, sliced mushrooms, and garlic in hot oil about 5 minutes or till vegetables are tender but not brown. Stir in sliced carrots, sliced zucchini, chicken, beef or vegetables broth, red or green pepper strips, bulgur, dried tarragon, and salt. Bring to boiling; reduce heat. Cover and simmer for 8 to 10 minutes or till vegetables are tender. Makes 4 servings. Food Exchanges per serving: 1 vegetables exchanges Sub Bulgur for Quinoa Soruce: Better Homes and Gardens, Eating Light by WHOM Brought to you and yours via Nancy O'Brion and her Meal-Master

1/2 c Grated carrots

1/2 c Finely chopped celery

2 tb Chopped onions

1 tb Chopped fresh parsley

1 tb Chopped green peppers

1 ea Egg, Beaten

1 tb Vegetable oil

1/4 c Tomato juice

1 c Ground Sunflower Seeds

2 tb Wheat Germ

1/8 ts Dried Basil

Preheat oven to 350. In a medium-size bowl combine all ingredients, and shape into patties. Arrange in an oiled shallow baking dish. Bake until brown on top, about 15 minutes. Turn patties and bake until reverse sides are brown 10-15 m.

------------------------------PATTI - VDRJ67A------------------------------ 1/2 c Butter or margarine; soften

1/2 c Sugar

1/4 c Light brown sugar; packed

1 ts Vanilla

1 Egg

1 c Flour

1/4 ts Salt

1/2 ts Baking soda

1 c White chocolate chips

1/2 c Flaked coconut

1 c Macadamia nuts; chopped,

- lightly toasted Preheat oven to 375~. Cream butter until light. Gradually add sugars, creaming well until blended. Beat in vanilla and egg. Stir together flour, salt and baking soda. Add flour mix to creamed mix, blending well. Stir in white chocolate, nuts and coconut. Drop by level tablespoonfuls onto ungreased cookie sheets. Bake for about 12 minutes or until golden. Remove to wire racks to cool. NOTE: White coating chocolate may be substituted for white chocolate chips. It can be cut into chip size pieces.

2 lb Spinach, cooked

1 c Peanuts, coarsely ground

2 tb Oil

1/2 ts Salt

1/4 ts Pepper

Cook spinach in enough water to cover. After 4 or 5 minutes, sprinkle in the peanuts & stir well. Continue cooking over medium heat for about 30 minutes, adding more water if necessary to prevent burning. Just befroe serving, drain & mix in the oil, salt & pepper.

3/4 c Bulgur;

3/4 c Boiling water;

1 tb Vegetable oil;

4 tb Fresh lime juice;

1 1/2 ts Ground cumin;

1 ts Dried leaf oregano;

1/4 ts Salt;

ds Red (cayenne) pepper 6 Green onions; chopped

1 sm Red bell pepper, chopped

2 tb Chopped fresh parsley;

4 Romaine lettuce leaves;

Place bulgar in a small bowl and cover with boiling water. Let it stand 30 minutes until all liquid absorbed. In a small bowl, mix oil, lime juice, cumin, oregano, salt and cayenne. Add to bulgur and mix with remaining ingredients except lettuce; fluff with a fork. Refrigerate until chilled. Serve on bed of lettuce leaves. Food Exchange per serving: 1 STARCH/BREAD EXCHANGE + 1/2 FAT EXCHANGE CAL: 109; CHO: 0mg: CAR: 19g; PRO: 3g; SOD: 78mg; FAT: 3g; Source: Light & Easy Diabetes Cuisine by Betty Marks Brought to you and yous via Nancy O'Brion and Her Meal-Master