Diabetic ZUCCHINI FROM PUEBLA
Yield: 6 servings Source: "1,001 Recipes For People with Diabetes" by Surrey Books Info: http://diabeticgourmet.com/book_archive/details/22.shtml INGREDIENTS - Vegetable cooking spray - 1 cup chopped onion - 2 pounds zucchini, cut diagonally into 1/4-inch slices - 4 roasted red peppers, cut into strips (about 1 cup) - 1/2 cup reduced-sodium fat-free chicken broth - 1/2-1 teaspoon ground cumin - 1/2 cup fat-free milk - Salt and pepper, to taste - 2 tablespoons crumbled Mexican white cheese or farmer's cheese DIRECTIONS Spray large skillet with cooking spray; heat over medium heat until hot. Saute onion until tender, 5 to 8 minutes; stir in zucchini, roasted peppers, broth, and cumin. Heat to boiling. Reduce heat and simmer, covered, just until the zucchini is crisp tender, 5 to 8 minutes. Add milk; cook until hot, 1 to 2 minutes. Season to taste with salt and pepper. Spoon zucchini into serving bowl; sprinkle with cheese. Nutritional Information Per Serving (1/6 of recipe): Calories: 100, Fat: 0.4 g, Cholesterol: 2.6 g, Sodium: 36 mg, Protein: 5.1 g, Carbohydrate: 20.3 g Diabetic Exchanges: 4 Vegetable Sugar Syl Says: The kindness you spread today will be gathered up and returned to you tomorrow. --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
