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Title: Pink Salmon Soup - Month of Meals
Categories: American Seafood Soup Diabetic Salmon
Yield: 1 Servings
| 4 | md | Potatoes; peeled and |
| Diced | ||
| Water; to cover | ||
| 2 | tb | Cornstarch |
| 3 | c | Fat-free; (skim) milk |
| 1/2 | cn | Pink salmon; of a |
| 14 | &3/4-oz can | |
| 1 | sm | Onion; chopped |
| 1 | tb | Margarine |
| Fresh ground pepper and salt | ||
| To taste |
In a medium pot, place potatoes with water to cover. Boil potatoes for 10 minutes. Drain water.
In a small bowl, stir cornstarch with a few drops of water to make a smooth paste. Set aside.
In a large pan, heat milk and whisk in cornstarch paste, until lumps disappear. When thickened slightly, add potatoes and remaining ingredients. Simmer for 30 minutes, stirring occasionally.
4 servings/Serving size: 1 1/4 cups
Exchanges: All lunch menus this week have about 450 calories total and include:
2 Starch servings 2 Meat servings 0-1 Vegetable serving 1 Fruit serving 1 Fat serving
In some menus, one Fat-Free (Skim) Milk serving has been used in place of either one of the Meat or one of the Starch servings.
Recipe for Saturday, 2/13/99
This week, we are featuring complete lunch menus from one of our newest publications, Month of Meals: Old-Time Favorites. This cookbook features 28 days of tasty, nutritious breakfast, lunch and dinner selections with fats, calories, and exchanges already figured for you.
Lunch: 1&1/4 cups Pink Salmon Soup 3/4 cup fresh blueberries topped with 1/4 cup nonfat artificially sweetened vanilla yogurt
http://www.diabetes.org/recipes/021399.asp
MC formatted using NTS and MC Buster on 2/15/98
Converted by MC_Buster.
Recipe by: Month of Meals: Old-Time Favorites