By Robyn Webb M.S.
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Additional info for Diabetic Meals in 30 Minutes-or Less!
Cook 1 more minute. Makes 6 servings. Turkey Ball Soup: 1/2 Starch Exchange; 3 Very Lean Meat Exchange; Calories 148; Calories from Fat 25; Total Fat 3 g; Saturated Fat 1 g; Cholesterol 86 mg; Sodium 172 mg; Total Carbohydrate 9 g; Dietary Fiber 0 g; Sugars 1 g; Protein 22 g Clear Asian Soup. Boil 3 cups low-fat, reduced-sodium chicken broth. Add 2 carrots, sliced; 1 celery stalk, sliced; 1 tsp ginger; 1 Tbsp chopped scallions; 2 Tbsp lite soy sauce; 1 Tbsp sherry; and 3 cups cooked pasta. Cook for 10 minutes and enjoy a delicious, quick soup.
Add pepper to taste. Serve immediately. Exchanges 1 Starch 1 Vegetable Calories 110 Calories from Fat 13 Total Fat 1 g Saturated Fat 0 g Cholesterol 2 mg Sodium 107 mg Total Carbohydrate 20 g Dietary Fiber 3 g Sugars 9 g Protein 7 g Hot and Sour Soup Total Servings: 6 Serving Size: 1 cup The traditional great taste, but less fat and fewer calories! 4 cups low-fat, reduced-sodium chicken broth 4 Tbsp white vinegar 2 Tbsp lite soy sauce 1 Tbsp crushed red pepper 2 tsp sesame oil 1 cup sliced mushrooms 1 cup thinly sliced carrot 2 tsp cornstarch or arrowroot 4 tsp water 1.
After you have chopped onions and garlic, you can freeze them for future use. Just spread the chopped vegetables onto a small, nonstick cookie sheet. Spreading them out prevents them from clumping together in a ball when frozen. Cover with plastic wrap and place the sheet in the freezer for 2 hours. When frozen, scrape the onions and garlic into plastic freezer bags. Put about 1/2 to 1 cup at a time in a bag. When recipes call for cooking onions or garlic, just remove your prechopped frozen vegetable from the freezer and begin to cook.