Title: Corned Beef Dinner
Categories: Diabetic Entree Meat Vegetable
Yield: 16 3oz servin

4	lb	Corned-beef round;*
		Water
6		Onions;
6		Carrots;
6		Parsnips;
3		Poatatoes; 4 oz each
6	c	Cabbage

Cover meat with cold water in Dutch oven; bring to a boil; drain. Add water to cover; again bring to boil; reduce heat to low. Cover. Cook as until meat is nearly tender (about 3 hours). skimming off as much fat as possible from cooking water; (If you remove meat from broth and refrigerate-or put in freezer, if time short-fat will harden and remove easily 10-15.) Add vegetables; cook until vegetables from water; drain and trim from meat. (about 10-15 minutes). Remove vegetables from water; drain and trim fat from meat.

Food Exchange per serving: 1 STARCH/BREAD EXCHANGE + 2 VEGETABLES EXCHANGES + 3 LEAN MEATS EXCHANGES CAL: 300

Source: Recipes for Diabetics by Billie Little

Brought to you and yours via Nancy O'Brion and her Meal-Master

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