SPINACH AND ONION SAUTE

SPINACH AND ONION SAUTE

Yield: 4 servings
Source: The Complete Diabetes Prevention Plan


INGREDIENTS

- 2 tablespoons reduced-fat margarine or light butter
- 1 medium yellow onion, very thinly sliced
- 1/4 teaspoon dried thyme
- 10 ounce package prewashed baby spinach (about 10 cups)

DIRECTIONS

Place the margarine or butter in a large, deep, nonstick
skillet. Add the onion and thyme and place over medium heat.
Cover and cook for several minutes, until the onions are soft.

Add the spinach, and toss gently over medium-high heat for
a couple of minutes, just until the spinach is wilted. Serve hot.

Nutritional Information Per Serving (2/3 cup per serving):
Calories: 48, Carbohydrate: 5 g, Cholesterol: 0 mg,
Fat: 2.8 g, Fat: 0.8 g, Fiber: 2.3 g,
Protein: 2.3 g, Sodium: 106 mg, Calcium: 75 mg
Diabetic Exchanges: 1 Vegetable, 1/2 Fat

SPINACH AND TORTELLINI SOUP

SPINACH AND TORTELLINI SOUP

Yield: 6 servings (about 1 cup each)
Source: "1,001 Delicious Recipes for People with Diabetes"
Book Info: http://diabeticgourmet.com/book_archive/details/22.shtml
Print version: http://diabeticgourmet.com/recipes/html/488.shtml

INGREDIENTS

- Vegetable cooking spray
- 2 cups sliced carrots
- 1/4 cup sliced green onions and tops
- 2 cloves garlic, minced
- 1 teaspoon dried basil leaves
- 2 cans (15 ounces each) reduced-sodium chicken broth
- 1-1/2 cups water
- 1 package (9 ounces) fresh low-fat tomato and cheese tortellini
- 3 cups torn spinach leaves
- 2-3 teaspoons lemon juice
- 1/8 - 1/4 teaspoon ground nutmeg
- 1/8 teaspoon pepper

DIRECTIONS

Spray bottom of large saucepan with cooking spray; heat over
medium heat until hot. Saute carrots, green onions, garlic,
and basil until onions are tender, about 5 minutes.

Add chicken broth and water to saucepan; heat to boiling.
Reduce heat and simmer, covered, 10 minutes.

Heat broth mixture to boiling; stir in tortellini and spinach.
Reduce heat and simmer, uncovered, until tortellini are al
dente, about 5 minutes. Stir in lemon juice, nutmeg and pepper.

Nutritional Information Per Serving (about 1 cup each):
Calories: 170, Fat: 3.5 g, Saturated Fat: 1.6 g,
Cholesterol: 17.7 g, Sodium: 177, Protein: 8.6 g,
Carbohydrate: 26.9 g
Diabetic Exchanges: 1 Vegetable, 1-1/2 Bread, 1/2 Fat

Helen's Spinach Dip

* Exported from MasterCook *

                              Spinach Dip

Recipe By     :unknown
Serving Size  : 16    Preparation Time :0:00
Categories    : Appetizers                      Vegetables

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
 10            ounces  frozen chopped spinach -- (1 package), thawed
and drained
 2                     scallions -- (small, thin ones)
 1              large  egg -- hard-cooked
    1/3           cup  light mayonnaise
    1/3           cup  sour cream -- or yogurt
 1         tablespoon  Dijon mustard
    1/2    tablespoon  Tabasco sauce
 2        tablespoons  lemon juice
    1/4      teaspoon  salt

Press out liquid from spinach with the back of a tablespoon until no
liquid appears.  Chop spinach and scallions fine with a knife; or
chop fine, using metal blade of a food processor, but do not
puree.  Chop egg fine with a knife, or shred, using coarse shredding
disc of a food processor.

In a medium bowl, whisk together mayonnaise, sour cream, lemon juice,
mustard, Tabasco, and salt until smooth.  Stir in spinach, scallion,
and egg.  Cover tightly and chill.  To preserve color of spinach,
serve dip several hours after it is made.  Offer with tortilla chips.

Makes about 2 cups dip.
Cuisine:
 "American"
Source:
 "Helen's 3/5 index card recipe file (pre-MasterCook)"

                                   - - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 33 Calories; 2g Fat (61.9%
calories from fat); 1g Protein; 2g Carbohydrate; 1g Dietary Fiber;
17mg Cholesterol; 92mg Sodium.  Exchanges: 0 Lean Meat; 0 Vegetable;
0 Fruit; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates.

NOTES : I've had this recipe so long that it precedes the days of
low-fat or fat-free products.  I'm sure light mayo will work;
probably could also use ff sour cream/yogurt.  Everyone seems to love
this dip, but it's been several years since I've prepared it.  My
recipe doesn't state number of servings, so I calculated servings as
follows:   Assuming the 2 cups is correct, and assuming 2T per
serving, this would serve 16.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0


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SOURCE:  Helen from old Healthy Exchanges board