| previous | next |
Title: Eggs Creole
Categories: Diabetic Egg Vegetable
Yield: 6 1 c servin
| Ingredients | ||
| 1 | tb | Margarine; reduced-calorie |
| 2 | ts | A-p flour; |
| 1 | c | Skim milk; |
| 1 | c | Green pepper; chopped |
| 1 | c | Onion; chopped |
| 1 | c | Tomato soup; undiluted commercial |
| 1 | ts | Worcestershire sauce |
| 6 | Hard-cooked eggs; coarsely chopped | |
| Vegetable cooking spray | ||
| 2 | tb | Soft breadcrumbs; |
Melt margarine in a small heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 min, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Remove from heat, and set aside.
Combine pepper and onion in container of electric blender or food processor; process until smooth. Transfer mixture to a medium-size nonstick skillet, and cook over low heat until tender.
Add soup and Worchestshire sauce to skillet; continue to cook, uncovered, over low heat until thickened.
Layer white sauce, eggs, and soup mixture in a 3 qt cassole dish coated with cooking spray; top with breadcrumbs Bake at 350 degrees for 20 mins or until breadcrumbs are browned and mixture is throughly heated
From: All New Cookbook For Diabetics And Their Families Each serving amount: 1 cup; Exchanges: 1 Skim milk; 1 Fat
Chol: 264 mg; Calories: 145; Carbo: 12 gm; Protein: 8 gm Fat: 7 gm; Fiber: Tr.;
Reformated for you and yours via Nancy O'Brion and her Meal-Master (From Jungle.Boy via GEnie).
| previous | next |