Bob's Diabetic Recipes by Category

@@@@@ Now You're Cooking! Export Format Asparagus Casserole casseroles, diabetic, side dishes, vegetables 10 oz (1 pk) frozen asparagus; spears ( i used a can of 1/2 can cream of mushroom soup 1 (10 1/4 oz can) undiluted 1/2 cup skim milk 8 oz (1 cn) water chestnuts; drained sliced 1/2 cup (2 oz) low-fat cheese; american shredded 1 vegetable cooking spray Cook asparagus according to package directions, omitting salt and fat; drain and set aside. Combine soup and milk, stirring until blended. Layer half each of water chestnuts, asparagus, soup mixture, and cheese in a 1 1/2 quart casserole dish coated with vegetable spray. Preheat layers until remaining water chestnuts, asparagus, soup mixture, and cheese. Bake at 325 degrees for 20 minutes or until thoroughly heated. Food Exchange per serving: 1/2 STARCH EXCHANGE; CAL: 55; CAR: 5gm; PRO: PRO: 3gm; FAT: 2gm; SOD: 425mg; Source: The ALL NEW Cookbook for Diabetics and Their Families by WHOM Brought to you and yours via Nancy O'Brion and her Meal-Master. Yield: 8 sweet ones ** Exported from Now You're Cooking! v5.51 **

Page Last Updated On: 18-Mar-2000 at 15:25:54 PT