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Italian Asparagus

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Yield: 4 servings

1/2 lb Asparagus spears; 1/2 ts Oregano;
-cooked or canned 1/4 ts Garlic powder;
1/4 c Tomato sauce; Salt and pepper to taste
1/4 c Water 1/2 c Swiss cheese

Lay asparagus spears in shallow baking dish coated with vegetable
cooking spray. Blend Tomato Sauce, water, oregano, garlic powder,
salt, and pepper. Bake at 350F for 25 to 30 minutes.
Microwave: Cook on High for 5-6 minutes.
Food Exchange per servings: 1/2 VEGETABLE EXCHANGE + 1/2 MEAT EXCHANGE

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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Italian Asparagus<br /> Yield: 4 servings<br /> <br /> 1/2 lb Asparagus spears; 1/2 ts Oregano;<br /> -cooked or canned 1/4 ts Garlic powder;<br /> 1/4 c Tomato sauce; Salt and pepper to taste<br /> 1/4 c Water 1/2 c Swiss cheese<br /> <br /> Lay asparagus spears in shallow baking dish coated with vegetable<br /> cooking spray. Blend Tomato Sauce, water, oregano, garlic powder,<br /> salt, and pepper. Bake at 350F for 25 to 30 minutes.<br /> Microwave: Cook on High for 5-6 minutes.<br /> Food Exchange per servings: 1/2 VEGETABLE EXCHANGE + 1/2 MEAT EXCHANGE<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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