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Saturday, December 10, 2016

Eggs Creole

Categories: Diabetic, Eggs, Vegetables
      Yield: 6 1 c servin

           Ingredients                         1 c  Tomato soup;
      1 tb Margarine;                               -undiluted commercial
           -reduced-calorie                    1 ts Worcestershire sauce
      2 ts A-p flour;                          6    Hard-cooked eggs;
      1 c  Skim milk;                               -coarsely chopped
      1 c  Green pepper; chopped                    Vegetable cooking spray
      1 c  Onion; chopped                      2 tb Soft breadcrumbs;

  Melt margarine in a small heavy saucepan over low heat; add flour,
  stirring until smooth.  Cook 1 min, stirring constantly. Gradually
  add milk; cook over medium heat, stirring constantly, until mixture
  is thickened and bubbly. Remove from heat, and set aside.
 
  Combine pepper and onion in container of electric blender or food
  processor; process until smooth. Transfer mixture to a medium-size
  nonstick skillet, and cook over low heat until tender.
 
  Add soup and Worchestshire sauce to skillet; continue to cook,
  uncovered, over low heat until thickened.
 
  Layer white sauce, eggs, and soup mixture in a 3 qt cassole dish
  coated with cooking spray; top with breadcrumbs Bake at 350 degrees
  for 20 mins or until breadcrumbs are browned and mixture is throughly
  heated
 
  From: All New Cookbook For Diabetics And Their Families

Each serving amount: 1 cup; Exchanges: 1 Skim milk; 1 Fat
 
  Chol: 264 mg; Calories: 145; Carbo: 12 gm; Protein: 8 gm Fat: 7 gm;
  Fiber: Tr.;
 
  Reformated for you and yours via Nancy O'Brion and her Meal-Master
  (From Jungle.Boy via GEnie).

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