DIABETIC RECIPE - 677
PINEAPPLE
COLE
SLAW
12 c. shredded cabbage (about 3 lbs.)
1 c. miniature marshmallows
2 lg. (20 oz.) cans prechilled* juice pack pineapple tidbits, drained
Toss with:DRESSING:
1/4 c. reserved pineapple juice
Artificial sweetener = 1/4 c. sugar
1 1/2 c. lite Miracle Whip
Whirl in blender.
Mix with slaw.
Just before serving, add 2 split and sliced bananas.
The slices may be placed in enough pineapple juice to cover to prevent them from turning brown until ready to use.
1 serving = 3/4 cup:
1 veg, 3/4
fat, 1 fruit exch.
About 105 cal.
DIABETIC RECIPE - 678
DIETETIC
PASTA
SALAD
Corkscrew pasta
4 fresh mushrooms, sliced
1 cucumber, sliced
Kraft reduced calorie zesty Italian dressing
1 onion, sliced
1 tomato, diced
1 green pepper, chopped
Cook and rinse pasta in cold water.
Mix with remaining ingredients and marinate in dressing.
Chill and serve.
DIABETIC RECIPE - 679
LASAGNA
1 c. chopped onions
1 c. sliced mushrooms
1/2 c. diced green peppers
1 tbsp. parsley flakes
1/2 tsp. each basil, oregano, chili powder
5 oz. Mozzarella cheese
1 garlic clove, minced
1 c. chopped carrots
3 c. tomatoes
1/4 tsp. dried rosemary
3 oz. grated Romano cheese
1 1/3 c. cottage cheese
Saute onions, garlic, mushrooms, carrots, and peppers until soft.
Add
tomatoes, parsley, basil, oregano, chili powder, rosemary, and pepper. Simmer 15 minutes.
Mix together the 3 cheeses.
Starting with sauce, layer with 8 cooked lasagna noodles and cheese in an 8 x 12 inch casserole.
Bake at 375 degrees for
30 minutes.
Serves 4.
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