Veggie Type Recipes,Veggie Type Recipes,Veggie Type Recipes,Veggie Type Recipes

Seed and chop tomatoes. Chop green pepper, dice cucumber and mince garlic cloves. In a bowl, combine all ingredients. Cover and refrigerate for at least 1 hour. Yield: 14 servings, 1/2 cup each.

Nutritional Analysis:
Calories – 69
Fat – 1gm
Sat Fat – Trace
Cholesterol – 0
Sodium – 221mg
Carbs – 14gm
Fiber – 3gm
Protein – 3gm

Diabetic Exchanges:
1 Vegetable
1/2 Starch

Here’s a new twist on an old stand-by. Lasagna made healthy.

Creamy Broccoli Lasagna

• 9 uncooked lasagna noodles
• 1 pound fresh mushrooms, sliced
• 1/4 cup chopped onion
• 2 tablespoons butter or stick margarine
• 1/3 cup all-purpose flour
• 1 teaspoon chicken bouillon granules
• 3/4 teaspoon garlic salt
• 1/4 teaspoon pepper
• 1/4 teaspoon dried thyme
• 2 1/2 cups fat-free milk
• 6 cups broccoli florets
• 1 1/2 cups 1% small-curd cottage cheese
• 10 oz. shredded reduced-fat Swiss cheese, divided

Cook noodles according to package directions. Meanwhile, in a large saucepan sauté mushrooms and onion in butter until tender. Add the flour, chicken bouillon, garlic salt, pepper and thyme. Stir until well blended. Gradually add milk and bring to a boil. Cook and stir for 2 minutes or until thickened. Add broccoli and cook for 3 to 5 minutes. Stir in cottage cheese and three-fourths of the Swiss cheese. Drain noodles.
In a 13-in. x 9-in. x 2-in. baking dish coated with nonstick cooking spray, layer three noodles and a third of the sauce. Repeat layers twice then cover and bake at 350 for 35-40 minutes or until bubbly and broccoli is tender. Sprinkle with remaining Swiss cheese and bake, uncovered, 5 minutes longer, or until cheese is melted. Let stand for 10 minutes before cutting. Yield: 12 servings.

Nutritional Analysis:
Calories – 190
Fat – 4gm
Sat Fat – 2gm
Cholesterol – 16mg
Sodium – 443mg
Carbs – 22gm
Fiber – 2gm
Protein – 17mg

Diabetic Exchanges:
2 Lean Meat
1 Starch
1 Vegetable

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