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Low-calorie Spinach Pasta With Sun-dried Tomatoes

Servings: 6
Ingredients:

1/2 c  Dry sun-dried tomatoes            1/2 ts Pepper,black
-(1/2 oz.)                        1/8 ts Red-pepper flakes
12 oz Evaporated skimmed milk             3 oz Parmesan; grated (3/4 c.)
1 1/2 c  Low-fat cottage cheese              2 tb Olive oil
1 cl To 2 Garlic cloves;               3/4 c  Basil; fresh packed chopped
-quartered                          1 lb Spinach noodles;
1/2 ts Salt                                     -cooked al dente

Pour boiling water to cover the sun dried tomatoes. Allow to stand for 10min. Drain and cut into pieces. (Discard the water.)
In a blender container, combine the milk, cottage cheese, garlic, salt,pepper, red-pepper flakes, and Parmesan cheese. Process until smooth.Leave the blender running and slowly add the olive oil [...]

HERBED BROCCOLI

Servings: 8
Ingredients:

10 1/2 oz (3 Pks) frozen broccoli                  -=OR=-
Boiling water                     1/3 c  Margarine; melted
Salt                                2 ts Dried marjoram leaves
1/3 c  Butter; melted                      8    Lemon wedges

1. About 20 minutes before serving, cook broccoli as package label directs,in small amount of boiling, salted water. During cooking, slit any thickstems, so broccoli will cook more readily. 2. Drain broccoli. Arrange onserving platter. 3. Combine butter and marjoram; pour over broccoli.Garnish edge of platter with lemon wedges. MAKES 8 SERVINGS. Michelle [...]

BROCCOLI AMANDINE

Servings: 8
Ingredients:

10 oz (2 pk) Broccoli spears;             2 tb Lemon juice
-frozen                           1/2 ts Salt
1/2 c  Butter or margarine               1/2 c  Slivered blanced almonds

1. Cook broccoli as package label directs. 2. Meanwhile, melt butter insmall saucepan. Add rest of ingredients; simmer, stirring occasionally, 5minutes. 3. Drain broccoli; arrange in serving dish; top with the sauce.MAKES 8 SERVINGS. Michelle Bruce
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Dilled Carrots

Servings: 4
Ingredients:

1 lb Carrots, cut into 4-inch        1 1/2 ts Dill seed
-julienne strips                1 1/3 ts Mustard seed
1 c  Vinegar                             1 cl Garlic, cut in half
1 c  Water                               2 tb Sugar
2 ts Salt

Cook, carrots, covered, in one inch of boiling water 3-4 minutes untiltender-crisp. Place in jar. In small saucepan, bring remaining ingredientsto boil. Reduce heat and simmer 5 minutes. Pour over carrots. store infridge.
Per serving: 2g protein, 1g fat, 22g carb., 1141mg sodium, 0mg chol., 87calories.
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Marinated Mushrooms

Servings: 4
Ingredients:

2 c  Small fresh mushrooms               1 ts Dried parsley
-cut in half                      1/4 ts Dried oregano
2 tb Lemon juice                       1/8 ts Garlic powder
2 tb Vegetable oil                       1 ts Parmesan cheese
2 tb Water                             1/8 ts Pepper
1 tb Dried chives                             Salt to taste

Combine all ingredients, chill several hours or overnight.
Per serving: 1g protein, 7g fat, 2g carb., 11mg sodium, 0mg chol., 73calories.
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Sauteed Sliced Zucchini

Servings: 8
Ingredients:

10 sm Straight green zucchini             4 tb Butter
1 ts Salt                                     Pepper

Cut ends off zucchini and slice, lengthwise, in very thin slices.Put in colander and sprinkle with salt. Stand for 15 minutes toallow zucchini to disgorge juices. Taste zucchini and if it is toosalty, rinse well under cold water. Drain well. Heat butter in afrypan, add pepper and toss slices for a few [...]

Carrots Amadine

Servings: 6
Ingredients:

1 bn Carrots (large bunch)                    Pepper; to taste
4 tb Margarine                           2 tb Sherry
1 c  Milk                                1 ts Sugar
1 1/2 tb Flour (all-purpose)               1/2 c  Slivered almonds
Salt; to taste

Scrape carrots and slice thin. Melt 3 tablespoons margarine in heavysaucepan. Add carrots and cook slowly, covered, without adding water. Meltremaining margarine in another pan. Add milk and flour; cook until thick.Season with salt and pepper. Stir in sherry and sugar; blend well. Stir inalmonds. Pour into a 2 quart baking dish and [...]

Baked Apples With Buttermick Stresuel

Servings: 68
Ingredients:

8 c  Newtown pippin apples             1/2 c  Brown sugar; firmly packed
-(about 2 1/2 lb total;             2 ts Ground cinnamon;
-=OR=-                            1/2 ts Ground ginger;
8 c  Golden delicious apples           1/2 c  Butter (1/4 lb.)
-(about 2 1/2 lb total)                  -=OR=-
3/4 c  All-purpose flour;                1/2 c  Margarine; (1/4 lb.)
1/2 c  Dry buttermilk;

Peel, core, and thinly sliced apples into a shallow 2 1/2 to 3-quart bakingdish. In a bowl, stir together flour, dry buttermilk, sugar, cinnamon, andginger. Rub butter with flour mixture until coarse crumbs form. Stir 1/3cup crumb mixture into apples, spread fruit level. Squeeze remaining flourmixture into lumps. Break into [...]

Asparagus Casserole

Servings: 8
Ingredients:

10 oz (1 pk) frozen asparagus;            8 oz (1 cn) water chestnuts;
-spears ( I used a can of                -drained sliced
-cut asparagus)                   1/2 c  (2 oz) low-fat cheese;
1/2 cn Cream of mushroom soup;                  - American shredded
(10 1/4 oz can) undiluted                Vegetable cooking spray;
1/2 c  Skim milk;

Cook asparagus according to package directions, omitting salt and fat;drain and set aside. Combine soup and milk, stirring until blended. Layerhalf each of water chestnuts, asparagus, soup mixture, and cheese in a 11/2 quart casserole dish coated with vegetable spray. Preheat layers untilremaining water chestnuts, asparagus, soup mixture, and cheese. Bake at 325degrees [...]

Carrot Casserole

Servings: 6
Ingredients:

2 c  Carrots; mashed cooked            1/2 c  Skim milk;
2 tb Low-fat process American          1/2 ts Salt;
-cheese (1/2 oz)                  1/8 ts Pepper;
1    Egg;                                     Vegetables cooking spray;

Combine all ingredients, except cooking spray; stir well. Pour mixture intoa 1 1/2 casserole dish coated with cooking spray. Bake at 325F for 40minutes or until thoroughtly heated. Food Exchange per serving: 1/2 STARCHEXCHANGE; CAL: 59; CAR: 9gm; PRO: 3gm; FAT: 1gm; SOD: 317mg; Source: TheALL NEW Cookbook for Diabetics and Their Families [...]