| | Egg Casserole 1 1/2 cups of sliced celery
1 cup of chopped green pepper
1 medium onion, sliced
1 tablespoon of reduced calorie margarine, melted
1 tablespoon of all purpose flour
1 teaspoon of salt
one 16 ounce can of low sodium whole tomatoes, undrained
1/4 teaspoon of hot sauce
6 hard cooked eggs, chopped
2 cups of hot cooked rice, cooked without salt or fat
vegetable cooking spray
1/2 cup ( 6 ounces) of shredded low fat process American cheese |
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Sauté the celery, green pepper and onion in margarine in a 3 quart saucepan until the vegetables are tender. Add the flour and salt, stirring to blend. Stir in tomatoes and hot sauce bring to a boil. Reduce the heat and simmer uncovered for 10 minutes or until the mixture is thickened and bubbly, stirring occasionally. Carefully stir in chopped eggs. Spoon rice in bottom of a 1 quart casserole dish coated with cooking spray. Pour egg mixture over rice and bake uncovered at 350ºF. for 25 - 30 minutes or until thoroughly heated. Top with cheese during the last 5 minutes of baking time. Makes 8 servings Each Servings: 3/4 cup
Exchanges 1 starch 1 medium fat Meat Chol 207 mg Calories 148 Carbo 16 gm protein 8 gm Fat 6 gm Fiber 1 gm Sodium 504 mg Back to Diabetic Recipes Diabetic & Sugar-Free Cookbooks |
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