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sonar on Breakfast Burrito

Wed, 13 Jan 2010 22:25:48 +0000

Breakfast Burrito

   any cooking spray
5     tablespoons chopped onion
1     tablespoon chopped canned green chilies, drained
1     cup egg substitute
2     tablespoon shredded fat-free Monterey Jack cheese
2     10-inch 98% fat-free flour tortilla, warmed

Coat a skillet with cooking spray. Cook the onion and chiles in the skillet over medium heat for 3 minutes
combine together egg substitute, cheese
Pour into skillet and scramble for 3 to 4 minutes, until the eggs are done
Place the egg mixture along tortilla, fold up and roll

admin on DIABETES FORUM

Wed, 13 Jan 2010 18:32:25 +0000

uniqueape1 on Italian Salad

Wed, 13 Jan 2010 18:12:49 +0000

10 oz salad greens (Italian dark greens)
1/2 cup cooked red bell peppers, drained and chopped
2 tbsp grated Parmesan cheese
1/3 Salad Dressing, Italian, light

Directions
1 Mix together the greens and red pepper in a salad bowl. Sprinkle the Parmesan cheese on top. Toss with the Italian dressing.
Additional Information
Be sure to use dark Italian greens or another dark green salad mix.

onemaddog53 on fried sweet patato

Wed, 13 Jan 2010 17:58:23 +0000

using sweet patatos for breakfast

sweet patotos are a better choice for you tha a russet patato.

cut up your sweet patatp in thin slices.

i use extra virgin olive oil not too much in pan

fry on low heat until browned as you like

admin on Sweet Potato Casserole Recipe

Wed, 13 Jan 2010 17:33:14 +0000

Ingredients:

4 medium sweet potatoes
1 vegetable oil cooking spray
1 tbsp margarine
1/4 cup orange juice
2 tbsp chopped walnuts
1/4 tsp nutmeg

Preparation:

Cook whole sweet potatoes in boiling water 25 to 30 minutes or until
tender. Meanwhile, lighly spray a 1-quart casserole dish with cooking
spray.
Remove potatoes from heat and add cold water until they are cooled
slightly. Drain, peel and mash the potatoes. Add remaining ingredients and
mix thoroughly. Place in casserole dish and bake, uncovered, at 375 degrees
F. for 25 minutes. Serve hot. Makes 6 servings.

Nutritional information per serving: calories - 118, protein - 2 gm.,
fat - 4 gm., carbohydrate - 20 gm., cholesterol - 0 mg., sodium - 9 mg. No
diabetic exchanges given.

FROM: The American Heart Association Low-Salt Cookbook, reprinted in
Spotlight, Volume 3, Number 2, February 1994. This is a little mailing
insert enclosed with our electric bill. (Trish McKenna)

Serves: 6