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Abcs of Vegetables

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Yield: 8 servings

1 c Asparapus pieces; -condensed
1 c Broccoli flowerets; 2 tb Onions; finely chopped
1 c Carrots; 1 ts Thyme
1 c Spinach; 1/2 c Water
Vegetable cooking spary Salt to taste
11 oz Can cream of mushroom soup Pepper; ground fresh

Layer asparagus, brocoli, carrots, and spinach in a baking dish
covered with vegetable cooking spray. Blend remaining ingredients.
Pour over vetables. Cover. Bake at 350F for 30 to 40 minutes, or
until vegetables are tender.

Food Exchange per serving: 1 VEGETABLE EXCHANGE + 1/2 STARCH/BREAD
EXCHANGE + 1/2 FAT EXCHANGE; CAL: 42

Source: The Complete Diabetic Cookbook by Mary Jane Finsand
Brought to you and yours via Nancy OBrion and her Meal-Master

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Comments

Abcs of Vegetables<br /> Yield: 8 servings<br /> <br /> 1 c Asparapus pieces; -condensed<br /> 1 c Broccoli flowerets; 2 tb Onions; finely chopped<br /> 1 c Carrots; 1 ts Thyme<br /> 1 c Spinach; 1/2 c Water<br /> Vegetable cooking spary Salt to taste<br /> 11 oz Can cream of mushroom soup Pepper; ground fresh<br /> <br /> Layer asparagus, brocoli, carrots, and spinach in a baking dish<br /> covered with vegetable cooking spray. Blend remaining ingredients.<br /> Pour over vetables. Cover. Bake at 350F for 30 to 40 minutes, or<br /> until vegetables are tender.<br /> <br /> Food Exchange per serving: 1 VEGETABLE EXCHANGE + 1/2 STARCH/BREAD<br /> EXCHANGE + 1/2 FAT EXCHANGE; CAL: 42<br /> <br /> Source: The Complete Diabetic Cookbook by Mary Jane Finsand<br /> Brought to you and yours via Nancy OBrion and her Meal-Master<br /> <br />
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