“Meatless Monday” Recipe of the Week – ZUCCHINI ROLL-UPS WITH ROASTED RED PEPPER AND FETA CHEESE

September 20, 2021 at 6:01 AM | Posted in Diabetic Gourmet Magazine, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is ZUCCHINI ROLL-UPS WITH ROASTED RED PEPPER AND FETA CHEESE. To make this week’s Dish you’ll be needing Zucchini, Bell Peppers, Canola Oil, Crumbled Feta Cheese, Lemon Juice, Ground Black Pepper, Arugula, and Basil Leaves. So you can find this Diabetic Friendly recipe and more all at the Diabetic Gourmet Magazine website. You can also sign up to receive wonderful recipes, engaging articles, helpful and healthful tips, critically important news and more. Enjoy and Eat Healthy in 2021! https://diabeticgourmet.com/

ZUCCHINI ROLL-UPS WITH ROASTED RED PEPPER AND FETA CHEESE

Ingredients

5 medium zucchini (about 8 oz/250 g each), cut lengthwise into 1/4-inch (0.6-cm) slices*
1 red, orange or yellow bell pepper, cut in half and seeded
1/2 medium red bell pepper, roasted and peeled, or use jarred*
2 Tbsp canola oil (30 mL)
1/3 cup crumbled feta cheese (75 mL)
1 Tbsp lemon juice (15 mL)
1/8 tsp freshly ground black pepper, plus more to taste (0.5 mL)
2 cups baby arugula leaves (2 oz/500 mL lightly packed) (60 g)
1/3 cup lightly packed fresh basil leaves (75 mL)
toothpicks

Directions

1 – Preheat grill or grill pan over medium heat.
2 – Set aside outermost slices of zucchini for another use. Brush inner slices of zucchini and bell pepper halves with canola oil on both sides. Grill until just tender, about 3 minutes per side. Remove from grill to cool and slice pepper halves into thin strips. Zucchini and pepper may be made day ahead and stored in airtight container in refrigerator.
3 – In small bowl of food processor or mini-processor, place roasted red pepper, feta cheese and lemon juice. Process until mixture reaches spreadable consistency. It will not become completely smooth. Stir in black pepper.
4 – Spread about 3/4 tsp (4 mL) of feta mixture onto zucchini slice. Place a few slices of bell pepper about 1/2 inch (1.25 cm) from end of zucchini slice, along with a few arugula leaves and one small or half of large basil leaf. Roll up and insert toothpick to hold roll. Repeat with rest of zucchini slices.
5 – Serve immediately or store in airtight container in refrigerator for up to one day. Allow to come to room temperature before serving.
* Tips: Five medium zucchini yields just the right number of slices. Buy an extra zucchini if you would like to have some room for error. You can use jarred roasted red pepper instead of preparing your own but be sure to rinse and drain it really well to avoid extra liquid in the spread.

NOTES:
Tender, grilled zucchini makes a delicious wrapper for crisp, colorful vegetables, fresh herbs and a creamy feta spread – all rolled into beautiful, bite-sized bundles. It is a true veggie celebration with grilled, roasted and fresh produce in each mouthwatering bite.

Recipe Yield: Yield: 8 servings (24 roll-ups).Serving size: 3 roll-ups.

NUTRITIONAL INFORMATION PER SERVING:
Calories: 70
Fat: 5 grams
Saturated Fat: 1.5 grams
Fiber: 1 grams
Sodium: 135 milligrams
Cholesterol: 5 milligrams
Protein: 3 grams
Carbohydrates: 4 grams
https://diabeticgourmet.com/diabetic-recipe/zucchini-roll-ups-with-roasted-red-pepper-and-feta-cheese

“Meatless Monday” Recipe of the Week – FRESH ASPARAGUS TOPPED WITH SUNNY-SIDE UP EGGS

June 21, 2021 at 6:01 AM | Posted in Diabetic Gourmet Magazine, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” of the Week is a FRESH ASPARAGUS TOPPED WITH SUNNY-SIDE UP EGGS. A perfect way to start your day with Breakfast or Brunch! To make this week’s recipe you’ll need Asparagus, Cooking Spray, England’s Best Large Eggs, Olive Oil, Parmesan Cheese, Breadcrumbs, and Red Pepper. It’s only 135 calories and 2 carbs per serving! So you can find this Diabetic Friendly recipe and more all at the Diabetic Gourmet Magazine website. You can also sign up to receive wonderful recipes, engaging articles, helpful and healthful tips, critically important news and more. Enjoy and Eat Healthy in 2021! https://diabeticgourmet.com/

FRESH ASPARAGUS TOPPED WITH SUNNY-SIDE UP EGGS

Ingredients

1 bunch asparagus, woody ends trimmed
Cooking spray
2 Eggland’s Best large eggs
1 tablespoon olive oil (optional)
1 teaspoon Parmesan cheese (optional)
1 teaspoon breadcrumbs (optional)
1/4 cup chopped red peppers (optional)

Directions

1 – Fill medium saucepan with water and bring to a boil. Submerge asparagus and cook for approximately 2 minutes, maintaining a bright green color and slight crunch. Immediately remove asparagus and shock it in a bowl of ice water. Reserve.
2 – Coat medium size skillet with cooking spray. Crack two Eggland’s Best eggs into pan and cook over medium heat until the whites set and the edges of the eggs are cooked.
3 – Place asparagus on plate, making an even layer. Remove eggs from the pan using a slotted spatula and place on top of asparagus. Top with a drizzle of olive oil and garnish with Parmesan cheese, bread crumbs or red peppers, if desired. Can also be served on two pieces of whole wheat toast.

Recipe Yield: Yield: 2 servings

NUTRITIONAL INFORMATION PER SERVING:
Calories: 135
Fat: 11 grams
Saturated Fat: 5 grams
Fiber: 1 grams
Sodium: 86 milligrams
Cholesterol: 176 milligrams
Protein: 7 grams
Carbohydrates: 2 grams
https://diabeticgourmet.com/diabetic-recipes/fresh-asparagus-topped-with-sunny-side-up-eggs

“Meatless Monday” Recipe of the Week – Roasted Vegetable Sandwiches

June 14, 2021 at 6:01 AM | Posted in Diabetes Self Management, Meatless Monday, vegetables | 2 Comments
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This week’s “Meatless Monday” Recipe of the Week is – Roasted Vegetable Sandwiches. To make this week’s recipe you’ll be needing Zucchini, Purple Onion, Mushrooms, Artichoke Hearts, Salad Dressing, Roasted Red Peppers, Cooking Spray, French Rolls, and Sliced Smoked Provolone Cheese. No Meat Needed! The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2021! https://www.diabetesselfmanagement.com/

Roasted Vegetable Sandwiches
Trying a vegetarian approach, or just looking for a meal for Meatless Mondays? These hearty veggie heroes are the perfect centerpiece to a meat-free meal!

Ingredients
Preparation time: 30 minutes
Marinating time: 1 hour
Cooking time: 16–22 minutes.

2 zucchini (about 8 inches long), cut diagonally into 1/4-inch-thick slices
1/2 large purple onion, cut into 1/4-inch-thick slices and separated into rings
4 ounces mushrooms, thickly sliced
1/2 14-ounce can artichoke hearts, drained and quartered
1/2 cup bottled balsamic vinaigrette salad dressing
1 jar (7 ounces) roasted red peppers, drained
Cooking spray
9 (2-ounce) French rolls
9 (3/4-ounce) slices smoked provolone cheese

Directions
Yield: 9 sandwiches
Serving size: 1 sandwich

1 – Place zucchini slices, onion rings, mushroom slices, and quartered artichoke hearts into a bowl. Drizzle with balsamic vinaigrette and toss to coat vegetables well. Let mixture stand at room temperature 1 hour, stirring occasionally. Gently toss in red peppers to coat with dressing. Drain vegetables and discard remaining dressing.

2 – Preheat oven to 450°F. Spread out vegetables in a 9″ x 13″ pan coated with cooking spray. Roast vegetables for 15–20 minutes, or until tender when pierced with a fork; carefully stir halfway through cooking. Warm French rolls. Split rolls and place the bottoms on a baking sheet. Drain liquid off vegetables. Spoon about 1/2 cup vegetables on the bottom of each roll. Top each with a slice of provolone cheese and the other half of the roll. Return to the oven for 1–2 minutes, or until cheese melts.

Nutrition Information:
Calories: 282 calories, Carbohydrates: 36 g, Protein: 12 g, Fat: 10 g, Saturated Fat: 5 g, Sodium: 710 mg, Fiber: 3 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/roasted-vegetable-sandwiches/

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Your one-stop resource for advice, news and strategies for living with diabetes.

Inside every issue you’ll find…
* The latest medical and research news
* In-depth articles related to both Type 1 and Type 2 diabetes
* Weight Self-Management: Everything to maintain a healthy diet
* Diabetic Cooking: Recipes and meals for every occasion
* Quizzes, Q&As, Resources, Products, and more! Your one-stop resource for advice, news and strategies for living with diabetes.
https://www.diabetesselfmanagement.com/subscribe/

“Meatless Monday” Recipe of the Week – Veggie Taco Salad

May 31, 2021 at 6:01 AM | Posted in Diabetic Gourmet Magazine, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is a Veggie Taco Salad. Soy Crumbles replaces the meat in the Taco Salad. Other ingredients needed are; Salsa, Shredded Lettuce, Corn Kernels, Black Beans, along with the toppings. So you can find this Diabetic Friendly recipe and more all at the Diabetic Gourmet Magazine website. You can also sign up to receive wonderful recipes, engaging articles, helpful and healthful tips, critically important news and more. Enjoy and Eat Healthy in 2021! https://diabeticgourmet.com/

Veggie Taco Salad

Ingredients

2 cups soy crumbles (you can find these in your grocer’s freezer section or refrigerated meat section)
3/4 cup salsa
5 cups shredded lettuce
1 cup corn kernels
1 cup black beans

Topping Options

1/4 cup sliced green onions
1/4 cup shredded reduced-fat cheddar cheese
2 tablespoons sliced ripe olives
2 tablespoons fat free sour cream

Directions

1 – In large nonstick skillet coated with cooking spray, cook crumbles and salsa over medium heat about 5 minutes or until heated through, stirring frequently.
2 – In large bowl toss together lettuce, corn and black beans. Arrange on 4 serving plates. Top with crumbles mixture. Sprinkle with toppings.

Nutritional Information (Per Serving)
Calories: 180
Protein: 14g
Sodium: 600 mg
Fat: 4g
Carbohydrates: 26g
https://diabeticgourmet.com/diabetic-recipes/veggie-taco-salad

“Meatless Monday” Recipe of the Week – Crescent Zucchini Pie

February 1, 2021 at 6:01 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is – Crescent Zucchini Pie. Zucchini like you’ve never had before, baked in Crescent Rolls into a pie! Along with the Zucchini you’ll add; Onion, Mushrooms, Eggs, Italian Seasoning, Dijon Mustard, and 2 types of Cheese. Bake for about 25 minutes and done. It’s 132 calories and 7 net carbs per serving! No Meat needed here! The recipe is from the CooksRecipes website. At the Cooks site you’ll find a huge selection of recipes to please all Tastes, Diets, or Cuisines so be sure to check it out today for any of your recipe needs! Enjoy and Eat Healthy in 2021! https://www.cooksrecipes.com/index.html

Crescent Zucchini Pie

Recipe Ingredients:
1 (8-ounce) container refrigerated crescent rolls
2 tablespoons butter or olive oil
3 cups thinly sliced zucchini
1 cup chopped onion
1 (4-ounce) can sliced mushrooms, drained
4 large eggs
1 tablespoon Italian seasoning
2 teaspoons Dijon mustard
1 cup shredded mozzarella cheese
1 cup shredded Colby-Monterey Jack cheese

Cooking Directions:
1 – Preheat oven to 375°F (190°C).
2 – Coat a 9-inch deep-dish pie plate with cooking spray.
3 – Separate crescent rolls into eight triangles and arrange in the pie dish with points toward center. Press to seal seams.
4 – In a large skillet over medium-high heat, melt the butter (or heat oil if using oil); add the zucchini, onions and mushrooms, and sauté until tender, about 5 minutes.
5 – In a large bowl, beat together eggs, Italian seasoning and mustard; beat to mix.
6 – Add vegetables to egg mixture, mixing thoroughly; pour over crust.
7 – Bake pie until a knife inserted near the center comes out clean, about 20 to 25 minutes.
Makes 5 servings.

Nutritional Information Per Serving (1/5 of recipe): Calories: 132; Total Fat: 6g; Saturated Fat: 2g; Cholesterol: 214mg; Total Carbs: 10g; Fiber: 3g; Protein: 9g; Sodium: 93mg.
https://www.cooksrecipes.com/mless/crescent_zucchini_pie_recipe.html

“Meatless Monday” Recipe of the Week – Cauliflower Potato Pancakes

October 12, 2020 at 6:01 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is Cauliflower Potato Pancakes. Made using Yukon Gold Potatoes, Cauliflower, Whole Wheat Flour, Eggs, Egg Whites, Chives, Baking Powder, Salt, Vegetable Oil, and Light Sour Cream. The Cauliflower Potato Pancakes are 89 calories and 12 net carbs per serving. The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2020! https://www.diabetesselfmanagement.com/

Cauliflower Potato Pancakes
Cauliflower brings down the carbohydrate content of these potato pancakes — without affecting the flavor!

Ingredients
1 1/2 cups cubed Yukon Gold potatoes
3 cups roughly chopped cauliflower
1/3 cup whole wheat flour
1 egg, lightly beaten
1 egg white
1 tablespoon chopped fresh chives, plus additional for garnish
1 teaspoon baking powder
1/2 teaspoon salt
3 teaspoons vegetable oil, divided
Light sour cream (optional)

Directions
Yield: 6 servings
Serving size: 2 pancakes

1 – Bring large saucepan of water to a boil. Add potatoes and cauliflower; reduce heat. Simmer 10 minutes or until fork-tender. Drain potatoes and cauliflower. Let stand 5 to 10 minutes or until cool enough to handle.

2 – Gently mash potatoes and cauliflower in large bowl. Add flour, egg, egg white, 1 tablespoon chives, baking powder, and salt; mix well.

3 – Heat 1 teaspoon oil in large nonstick skillet over medium heat. Drop 1/4 cupfull potato mixture into skillet; flatten slightly. Cook 5 to 7 minutes per side or until golden brown. Repeat with remaining oil and potato mixture.

4 – Serve with sour cream, if desired. Garnish with additional chives.

Nutrition Information:
Calories: 89 calories, Carbohydrates: 14 g, Protein: 4 g, Fat: 4 g, Saturated Fat: 1 g, Cholesterol: 31 mg, Sodium: 313 mg, Fiber: 2 g
https://www.diabetesselfmanagement.com/recipes/snack/cauliflower-potato-pancakes/

Subscribe to Diabetes Self-Management Magazine
Your one-stop resource for advice, news and strategies for living with diabetes.

Inside every issue you’ll find…
* The latest medical and research news
* In-depth articles related to both Type 1 and Type 2 diabetes
* Weight Self-Management: Everything to maintain a healthy diet
* Diabetic Cooking: Recipes and meals for every occasion
* Quizzes, Q&As, Resources, Products, and more!Your one-stop resource for advice, news and strategies for living with diabetes.
https://www.diabetesselfmanagement.com/subscribe/

“Meatless Monday” Recipe of the Week – Herbed Bean and Sweet Potato Hash

December 2, 2019 at 6:01 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is a Herbed Bean and Sweet Potato Hash. A Vegetarian Hash, just full of of Sweet Potatoes, Bell Peppers, Onion, Dark Red Kidney Beans, and Red Beans! No Meat needed with this Dish! The recipe is from the CooksRecipes website which has a large selection of Vegetarian Recipes along with recipes to please all tastes, diets, and cuisines. Check it out today. Enjoy and Make 2019 a Healthy One! https://www.cooksrecipes.com/index.html

Herbed Bean and Sweet Potato Hash
This wholesome and colorful vegetarian hash can be served anytime of the day, with or without the egg topper.

Recipe Ingredients:
1 tablespoon butter or margarine
4 cups peeled cubed sweet potato (1/2-inch cubes)
1 cup chopped red bell pepper
1 cup chopped onion
1 teaspoon minced garlic
1 1/2 tablespoons chopped fresh or 1 teaspoon dried rosemary leaves
1 to 1 1/2 tablespoons fresh or 1 teaspoon dried thyme leaves
1 (15-ounce) can dark red kidney beans, rinsed, drained (1 1/2 cups cooked)
1 (15-ounce) can small red beans, rinsed, drained (1 1/2 cups cooked)
1/2 teaspoon salt
1/8 teaspoon ground black pepper

Cooking Directions:
1 – Melt butter in a large skillet; add sweet potatoes, bell pepper, onion, garlic, and herbs. Cook, covered, over medium heat until vegetables are tender, 5 to 8 minutes, stirring occasionally.
2 – Mash beans coarsely; stir into vegetable mixture and cook until hot through, 3 to 4 minutes. Stir in salt and pepper.
Makes 6 servings (about 1 cup each).

Tip: Top with one poached or sunny-side-up egg.

Nutritional Information Per Serving (1/4 of recipe): Calories 250; Fat 3g; % Calories from Fat 10; Potassium; 641mg; Calcium 67mg; Carbohydrate 48g; Folate 96mcg; Sodium 711mg; Protein 10g; Dietary Fiber 13g; Cholesterol 5mg.

https://www.cooksrecipes.com/mless/herbed_bean_and_sweet_potato_hash_recipe.html

“Meatless Monday” Recipe of the Week – Crescent Zucchini Pie

December 10, 2018 at 6:01 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is – Crescent Zucchini Pie. Zucchini like you’ve never had before, baked in Crescent Rolls into a pie! Along with the Zucchini you’ll add; Onion, Mushrooms, Eggs, Italian Seasoning, Dijon Mustard, and 2 types of Cheese. Bake for about 25 minutes and done. It’s 132 calories and 7 net carbs per serving! No Meat needed here! The recipe comes from one of my favorite recipe sites, CooksRecipes. The Cooks site has a huge selection of recipes to please all tastes, diets, and cuisines. Enjoy and Eat Healthy through the Holidays! https://www.cooksrecipes.com/index.html

Crescent Zucchini Pie

Recipe Ingredients:
1 (8-ounce) container refrigerated crescent rolls
2 tablespoons butter or olive oil
3 cups thinly sliced zucchini
1 cup chopped onion
1 (4-ounce) can sliced mushrooms, drained
4 large eggs
1 tablespoon Italian seasoning
2 teaspoons Dijon mustard
1 cup shredded mozzarella cheese
1 cup shredded Colby-Monterey Jack cheese

Cooking Directions:
1 – Preheat oven to 375°F (190°C).
2 – Coat a 9-inch deep-dish pie plate with cooking spray.
3 – Separate crescent rolls into eight triangles and arrange in the pie dish with points toward center. Press to seal seams.
4 – In a large skillet over medium-high heat, melt the butter (or heat oil if using oil); add the zucchini, onions and mushrooms, and sauté until tender, about 5 minutes.
5 – In a large bowl, beat together eggs, Italian seasoning and mustard; beat to mix.
6 – Add vegetables to egg mixture, mixing thoroughly; pour over crust.
7 – Bake pie until a knife inserted near the center comes out clean, about 20 to 25 minutes.
Makes 5 servings.

Nutritional Information Per Serving (1/5 of recipe): Calories: 132; Total Fat: 6g; Saturated Fat: 2g; Cholesterol: 214mg; Total Carbs: 10g; Fiber: 3g; Protein: 9g; Sodium: 93mg.
https://www.cooksrecipes.com/mless/crescent_zucchini_pie_recipe.html

“Meatless Monday” Recipe of the Week – Herbed Bean and Sweet Potato Hash

September 17, 2018 at 5:01 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
Tags: , , , , , , , , ,

This week’s “Meatless Monday” Recipe of the Week is – Herbed Bean and Sweet Potato Hash. A Vegetarian Hash, just full of of Sweet Potatoes, Bell Peppers, Onion, Dark Red Kidney Beans, and Red Beans! No Meat needed with this Dish! The recipe is from the CooksRecipes website which has a large selection of Vegetarian Recipes along with recipes to please all tastes, diets, and cuisines. Check it out today. Enjoy and Eat Healthy in 2018! https://www.cooksrecipes.com/index.html

 

Herbed Bean and Sweet Potato Hash
This wholesome and colorful vegetarian hash can be served anytime of the day, with or without the egg topper.

Recipe Ingredients:
1 tablespoon butter or margarine
4 cups peeled cubed sweet potato (1/2-inch cubes)
1 cup chopped red bell pepper
1 cup chopped onion
1 teaspoon minced garlic
1 1/2 tablespoons chopped fresh or 1 teaspoon dried rosemary leaves
1 to 1 1/2 tablespoons fresh or 1 teaspoon dried thyme leaves
1 (15-ounce) can dark red kidney beans, rinsed, drained (1 1/2 cups cooked)
1 (15-ounce) can small red beans, rinsed, drained (1 1/2 cups cooked)
1/2 teaspoon salt
1/8 teaspoon ground black pepper

Cooking Directions:
1 – Melt butter in a large skillet; add sweet potatoes, bell pepper, onion, garlic, and herbs. Cook, covered, over medium heat until vegetables are tender, 5 to 8 minutes, stirring occasionally.
2 – Mash beans coarsely; stir into vegetable mixture and cook until hot through, 3 to 4 minutes. Stir in salt and pepper.
Makes 6 servings (about 1 cup each).

Tip: Top with one poached or sunny-side-up egg.

Nutritional Information Per Serving (1/4 of recipe): Calories 250; Fat 3g; % Calories from Fat 10; Potassium; 641mg; Calcium 67mg; Carbohydrate 48g; Folate 96mcg; Sodium 711mg; Protein 10g; Dietary Fiber 13g; Cholesterol 5mg.

https://www.cooksrecipes.com/mless/herbed_bean_and_sweet_potato_hash_recipe.html

“Meatless Monday” Recipe of the Week – Veggie Taco Salad

July 24, 2017 at 5:33 AM | Posted in Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is a Veggie Taco Salad. Soy Crumbles replaces the meat in the Taco Salad. Other ingredients are; Salsa, Shredded Lettuce, Corn Kernels, Black Beans, along with the toppings. The recipe is from the Diabetic Gourmet Magazine website. At the Diabetic Gourmet site you’ll find a huge selection of Diabetic Friendly recipes. So Enjoy and Eat Healthy! http://diabeticgourmet.com/

 

Veggie Taco Salad

Ingredients

2 cups soy crumbles (you can find these in your grocer’s freezer section or refrigerated meat section)
3/4 cup salsa
5 cups shredded lettuce
1 cup corn kernels
1 cup black beans
Topping Options

1/4 cup sliced green onions
1/4 cup shredded reduced-fat cheddar cheese
2 tablespoons sliced ripe olives
2 tablespoons fat free sour cream

Directions

1 – In large nonstick skillet coated with cooking spray, cook crumbles and salsa over medium heat about 5 minutes or until heated through, stirring frequently.
2 – In large bowl toss together lettuce, corn and black beans. Arrange on 4 serving plates. Top with crumbles mixture. Sprinkle with toppings.
Nutritional Information (Per Serving)
Calories: 180
Protein: 14g
Sodium: 600 mg
Fat: 4g
Carbohydrates: 26g

http://diabeticgourmet.com/recipes/html/1056.shtml

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