How To Live With Diabetes

Ingredients:

4 hard-boiled eggs, chopped
1 rib celery, diced
5 or 6 scallions, sliced
½ green pepper, diced
1/3 cup mayonnaise (low fat)
½ tsp prepared mustard

Combine all ingredients and serve on lettuce.

Makes 2 Servings.

Nutrients Per Serving:
7 g Carbohydrates
5 g Usable Carbohydrates
14 g Protein
2 g Fiber

Ingredients:

1 1/2 c cooked chicken, diced
2 big ribs celery, diced
1/4 medium, sweet red onion, diced
1/4 c chopped pecans
1/3 c mayonnaise (low fat)
Salt

Directions:

Toss the chicken, celery, onion, pecans, and mayonnaise together. Salt to taste and serve.

Makes 2 Servings.

Nutrients Per Serving:
5 g Carbohydrates
3 g Usable Carbohydrates
24 g Protein
2 g Fiber

NUTRITION PROFILE: Low Calorie | Low Carb | Low Sodium | Low
Cholesterol | Low Sat Fat | Heart Healthy | Healthy Weight
Sauteing leftover shredded cabbage with thinly sliced apples makes
a quick and satisfying cold-weather side dish. Try serving it
alongside your favorite chicken sausage and an assortment of mustards.
Makes 4 servings
ACTIVE TIME: 15 minutes
TOTAL TIME: 15 minutes
EASE OF PREPARATION: Easy

3 cups shredded cabbage
2 apples, thinly sliced
1/2 cup apple juice or broth or water
Cider vinegar to taste
Salt to taste

Place cabbage, apples and apple juice (or broth or water) in a
large skillet, cover and cook until tender. Stir in vinegar and
salt to taste.

Makes 4 servings
Nutrition per Serving:
68 Calories, 0g Fat, 0g Sat, 0g Mono, 0mg Cholesterol, 1g Protein,
18g Carbs, 4g Fiber, 156mg Sodium, 168mg Potassium

Nutrition bonus: Vitamin C (35% daily value)
1 Carbohydrate Serving

Ingredients:

2-1/4 pounds red boiling potatoes, cooked, cooled, skinned
3/4 cup celery, small dice
1 cup Vidalia or other sweet onion, finely diced
1 cup Best Foods/Hellman’s Light Mayonnaise
4 large eggs, hard boiled
1 large clove garlic, halved
2 to 3 Tbsp red wine vinegar
1-1/2 tsp salt, or to taste
1-1/2 tsp freshly ground black pepper, or to taste

Directions:

Put whole potatoes in a 5-quart pot; cover with water to about 2-inches above potatoes, lightly sprinkle with salt and bring to a boil. When potatoes come to a full boil, reduce heat to medium, cover and adjust lid to let steam escape. Cook about 20 to 25 minutes; test for tenderness with a meat fork. DO NOT OVERCOOK. When potatoes are done, drain and set aside until cool enough to peel. Cut a large garlic clove in half and rub the sides and bottom of the serving bowl with each half of the garlic clove. After rubbing the bowl, mince the garlic clove halves and set aside. Prepare remaining ingredients, beginning by cutting the potatoes into the serving bowl, including the minced garlic. Add fat-reduced mayonnaise and about 2 Tbsp of the red wine vinegar. Mix all ingredients thoroughly, adding more vinegar a few drops at a time, if needed, until desired consistency and taste is reached. Salt and pepper to taste. Chill at least 2 to 3 hours before serving.

Makes 8 One-Cup Servings.

Dietary Exchanges: 1 1/2 Starch, 1 Fat

Nutrients Per Serving:
92 Calories
8 g Total Fat
2 g Saturated Fat
23 g Carbohydrate
7 g Protein
111 mg Cholesterol
596 mg Sodium
3 g Fiber

Directions:

1. Combine spinach, potatoes, and mushrooms in salad bowl.
2. In small skillet cook bacon until crisp; drain well, crumble and reserve.
3. Discard all but 1 tablespoon bacon fat in skillet; cook onion in fat until tender, 2 to 3 minutes. Mix cornstarch, apple juice and vinegar; add to skillet and heat to boiling. Boil, stirring constantly, until slightly thickened, about 1 minute. Stir in Equal®.
4. Pour hot dressing over spinach mixture and toss; add hard-cooked egg and reserved bacon and toss. Season to taste with salt and pepper.

Tips:

• Packaged salad spinach is prewashed and ready to use.
• Mushrooms can be easily sliced with an egg slicer.

Yield: Makes 4 servings.

Source: With permission from Merisant/Equal Company. Equal® sweetener is a registered trademark of the Merisant Company.