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Wednesday, December 7, 2016

Stewed Tomatoes

Categories: Diabetic, Vegetables, Soups/stews, Crockpot
      Yield: 5 servings

    1/8 c  Water                             1/8 c  Fine corn meal;
  1 1/2 lb Tomatoes; ripe cored              1/8 c  Dillweed; chopped dill weed;
      6    Scallions, chopped                1/8    Basil; chopped fresh
           (including tops)                  1/2 tb Sunflower seed butter;
      1    Green peppers; chopped        

  Bring the water to a simmer in a saucepan.  Add the tomatoes,
  scallions, and peppers and allow the mixture to simmer, covered for
  40 minutes. Stir in the corn meal, dillweed, basil, and sunflower
  seed butter.  Mix thoroughly to break up the softened tomatoes.
  Cover.  Simmer for another 10 minutes; serve hot. 1/10 if
  recipe(about 1/2 cup) (was for 10 servings, but change to 5 servings)

  Food Exchange per serving: 2 VEGETABLE EXCHANGES  CAL: 57; CAR: 11g;
  PRO: 2g; CHO: 0mg; FAT: 1.5g; SOD: 22mg; (20 PERCENT CALORIES FROM
  FAT)
 
  Source:  Diabetes Forecast January 1994

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