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The Recipe Instructions |
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Ingredients
10 oz (1 pkg) vegetables, frozen mixed thawed
1 small onion, diced
2 tbsp all-purpose flour
1 tsp italian herb seasoning, dried whole
1/4 tsp salt
1/8 tsp pepper
1 tsp bouillion, chicken-flavored
1 granules
1 cup skim milk
1/4 cup 1 oz low-fat cheese, process american
2 tsp dijon mustard
Directions
Combine thawed mixed vegetables and diced onion in a medium saucepan.
Combine flour, Italian herb sersoning, salt and pepper; stirring well; add
to vegetables, and stir to coat well. Dissole bouillion granules in water
and milk; add to saucepan, and bring to a boil. Cook, stirring constantly,
5 minutes or until mixture is thickened and bubbly. Reduce heat to low,
and add cheese and mustard, stirring to blend. Serve immmediately. Food
Exchange per serving: 1 VEGETABLE EXCHANGE; 1/2 MILK EXCHANGE; CAL: 80;
CHO: 2mg; CAR: 32gm; PRO: 5gm; FAT: 1gm; SOD: 310mg: Source: All New
Cookbook for Daibetics and Their Families. Brought to you and yours via
Nancy O'Brion and her Meal-Master
Servings: 6
Diet Vegetable-Cheese Soup Recipe brought to you by Diet Recipes To-Go
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Lycopene foods (includes melon, papaya and spiny bitter gourd) Lycopene is a simple coloring agent and part of the same group of phytochemicals as carotene. It is behind the deep red hue of many fruits and vegetables. Usefully, unlike most other healthy agents, lycopene does not become less effective if cooked but is actually enhanced by going through the cooking process. . Its most valuable medical value is that it is an antioxidant and appears to be of use in the battle to lower the risk of cancer. Lycopene is the most potent carotenoid quencher of singlet oxygen, which is correlated with aging of the skin. It is also believed to block the progression of atherosclerosis. |