Friday Recipes

It's Friday, time to get ready for the weekend. Here are six recipes to help you through the weekend, including Eggplant Lasagna and Garlic Chicken Breasts. Enjoy!

EGGPLANT LASAGNA

This recipe begins, “An extra set of hands from a little helper can shave minutes off the assembly of this Eggplant Lasagna, while getting a youngster excited about digging into a veggie-centric dinner.”

Yield: 8 servings

Print Friendly: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=1320

View recipe with photo: http://diabeticgourmet.com/recipes/html/1320.shtml

Ingredients

Pam Original No-Stick Cooking Spray

1 cup part-skim ricotta cheese

3/4 cup grated Parmesan cheese

3/4 teaspoon dried Italian seasoning

1 large eggplant (about 1 pound), cut into 1/4-inch thick lengthwise slices

1/4 cup extra virgin olive oil

1/2 teaspoon salt

1/2 teaspoon ground black pepper

1 package (20 ounces) ground turkey

3/4 cup chopped yellow onion

1 tablespoon finely chopped garlic

1 can (14.5 ounces) Hunt's Original Diced Tomatoes, No Salt Added, drained

1/4 cup Hunt's Tomato Paste (or Hunt’s Organic)

1/4 cup thinly sliced fresh basil

1-1/2 cups shredded part-skim mozzarella cheese

Directions

Heat oven to 350F.

Spray 8-by-8-inch glass baking dish with cooking spray.

In small bowl, combine ricotta cheese, Parmesan cheese and Italian seasoning; set aside.

Heat grill pan over medium-high heat. Brush eggplant slices with oil; sprinkle both sides with salt and pepper.

In batches, place eggplant on grill pan. Cook each side 1-2 minutes or until lightly browned and tender. Remove and place on baking sheet lined with paper towels; pat to remove excess moisture.

Spray large skillet with cooking spray; heat over medium-high heat. Add turkey and cook 3 minutes, stirring occasionally. Add onion and garlic; cook 2-3 minutes more or until onion is tender and turkey is crumbled and no longer pink. Drain.

Add drained tomatoes, tomato paste and basil to skillet; stir to combine. Reduce heat and simmer 2 minutes more.

Assemble lasagna by spreading 3/4 cup meat mixture over bottom of dish. Place 3 eggplant slices over meat mixture, top with 3/4 cup meat mixture, half of ricotta cheese mixture and 1/2 cup mozzarella cheese.

Repeat layers, ending with a layer of eggplant slices topped with meat mixture and remaining mozzarella cheese.

Spray underside of aluminum foil with cooking spray; cover dish tightly with foil. Bake 30 minutes. Let stand 10 minutes before serving.

Nutritional Information Per Serving: Calories: 318; Protein: 22 g; Fat: 19 g; Sodium: 363 mg; Cholesterol: 72 mg; Saturated Fat: 7 g; Dietary Fiber: 3 g ; Carbohydrates: 13 g

COMFORTING CROCK POT CHILI

This one begins, “This classic and simple crock pot chili is sure to please your taste buds!”

http://www.diabeticconnect.com/diabetic-recipes/general/468-comforting-crock-pot-chili

Ingredients

1 pound ground turkey breast or very lean ground beef

1 large onion — finely chopped

5 oz pinto beans — rinsed and drained

8 1/2 oz corn — rinsed and drained

15 oz tomato sauce

14 1/2 oz diced tomatoes

10 oz diced tomato and green chilies

1 tbs. chili powder

1 tsp. ground cumin

1/2 tsp. garlic powder

1/2 tsp. salt

Directions

In nonstick skillet over medium heat, cook ground meat until meat is no longer pink; drain. Transfer meat to Crock Pot. Add remaining ingredients and stir until combined. Cook on "high" for 4 hours; remove lid and stir quickly halfway through.

Nutritional Facts: Servings 8; Serving size 1 cup; Per serving: Calories 214; Carbohydrate 24 g; Protein 16 g; Fat 6 g; Saturated Fat 2 g; Sodium 901 mg; Fiber 5

GARLIC CHICKEN BREASTS

Yield: 4 servings

Print version: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=762

Online version: http://diabeticgourmet.com/recipes/html/762.shtml

Source: The Complete Idiot's Guide to Terrific Diabetic Meals

Ingredients

Vegetable oil cooking spray

2 teaspoons olive oil

4 garlic cloves, minced

4 teaspoons brown sugar

4 (3 ounces) boneless, skinless chicken breast halves

Directions

Preheat the oven to 500 degrees F.

Line a shallow roasting pan with foil; spray the foil with cooking spray.

Heat oil in a small nonstick skillet over medium-low heat. Add garlic and cook, stirring frequently, for 1 to 2 minutes or until it begins to soften. Remove from heat and stir in brown sugar until well mixed.

Place chicken breast halves in the prepared pan. Spread garlic mixture evenly over chicken.

Bake for 10 to 15 minutes or until chicken is cooked through, no longer pink, and its juices run clear.

Nutritional Information Per Serving: Calories: 253; Protein: 25 g; Fat: 7 g; Sodium: 5 mg; Cholesterol: 129 mg; Dietary Fiber: 0 g; Carbohydrates: 5 g; Exchanges: 6 Lean Meat, 1 Fat, 1/2 Fruit

TURKEY LONDON BROIL

Serves: 6

Find this recipe at: http://diabeticgourmet.com/recipes/html/268.shtml

Ingredients

4 cloves garlic, finely chopped

1/3 cup olive oil

1 tablespoon grated lemon rind

2 tablespoons fresh lemon juice

1/4 cup chopped fresh oregano

1 tablespoon chopped fresh parsley

1/4 teaspoon salt

1/4 teaspoon black pepper

1/2 cup dry white wine

1 boneless, skinless turkey breast (2 pounds)

Directions

Combine garlic, oil, lemon rind and juice, oregano, parsley, salt, pepper and wine in a 13x9x2-inch baking dish.

Place turkey breast, smooth side down, on a cutting board. Starting in center of thickest part on one half of the breast, cut meat horizontally in half but not all the way through. Spread meat out like an open book. Press lightly on thickest parts to make a rectangle of even thickness.

Place turkey in marinade in dish; turn several times to coat thoroughly. Cover and refrigerate at least 1 hour to marinate.

Heat broiler, or prepare a charcoal grill with hot coals, or heat a gas grill to medium-high. Place broiler pan or grill rack 4 inches from source of heat.

Remove turkey from marinade. Bring marinade to boiling in a small saucepan; boil 5 minutes. Broil or grill turkey 8 to 10 minutes per side or until internal temperature registers 170 degrees on an instant-read thermometer; baste with marinade every minute until last 3 or 4 minutes. Let turkey rest about 5 minutes. Cut into 1/4-inch-thick slices.

Nutritional Information Per Serving: Calories: 297; Protein: 37 g; Fat: 14 g; Sodium: 158 mg; Cholesterol: 102 mg; Carbohydrates: 2 g; Exchanges: 4-1/2 Low-Fat Meat

APRICOT-GLAZED HAM

A simple glaze over ham makes for an easy special occasion meal.

Serves 20

Find this recipe at: http://diabeticgourmet.com/recipes/html/973.shtml

Ingredients

5 pound fully cooked whole boneless ham

1/3 cup firmly packed brown sugar

1 tablespoon cornstarch

1/2 teaspoon nutmeg

1/4 teaspoon cloves

2/3 cup apricot nectar

2 tablespoons lemon juice

Directions

Place ham on rack in a shallow roasting pan. Bake, uncovered, in a 325 degree F. oven for 1 1/4 hours or until meat thermometer registers 140 degrees F. (about 15-18 minutes per pound.)

For the glaze, in a small saucepan combine brown sugar, cornstarch, nutmeg and cloves. Stir in apricot nectar and lemon juice. Cook over medium heat until thickened and bubbly, stirring constantly.

Brush ham with glaze. Continue baking 15-20 minutes more, brushing occasionally with glaze.

Nutritional Information Per Serving: Calories: 208; Protein: 25 g; Fat: 9 g; Sodium: 1572 mg; Cholesterol: 64 mg; Saturated Fat: 3 g; Dietary Fiber: 0 g; Carbohydrates: 6 g

BAJA TURKEY CHILI

Yield: 24 servings

Print Friendly: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=1273

View recipe with photo: http://diabeticgourmet.com/recipes/html/1273.shtml

Ingredients

2 tablespoons: olive oil

2 cups: chopped onion

2 cups: chopped celery

2 quarts: pulled or cooked turkey breast, chopped

50 ounces: white kidney beans, rinsed and well drained

44 ounces: white shoepeg corn, undrained

8 ounces: green chilies, chopped

2 quarts: turkey broth

2 teaspoons: ground cumin

3 cups: shredded monterey jack cheese

1 bunch: fresh cilantro sprigs

As needed: tortilla chips

Directions

In a medium stock pot, heat oil over medium heat.

Add onion and celery, cook and stir until vegetables are tender.

Stir in turkey, beans, corn, chilies, broth and cumin. Combine well.

Cover and cook about 20-30 minutes, stirring occasionally until heated through.

Serve 8 ounces per serving and garnish with cheese and cilantro.

Serve with tortilla chips, if desired (not included in nutritional information).

Nutritional Information Per Serving: Calories: 259; Protein: 21 g; Fat: 6 g; Sodium: 263 mg; Cholesterol: 37 mg; Carbohydrates: 29 g

Friday Recipes

It's finally Friday. Here are six recipes to help you through the weekend. Enjoy!

BAJA TURKEY CHILI

Yield: 24 servings

Print Friendly: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=1273

View recipe with photo: http://diabeticgourmet.com/recipes/html/1273.shtml

Ingredients

2 tablespoons: olive oil

2 cups: chopped onion

2 cups: chopped celery

2 quarts: pulled or cooked turkey breast, chopped

50 ounces: white kidney beans, rinsed and well drained

44 ounces: white shoepeg corn, undrained

8 ounces: green chilies, chopped

2 quarts: turkey broth

2 teaspoons: ground cumin

3 cups: shredded monterey jack cheese

1 bunch: fresh cilantro sprigs

As needed: tortilla chips

Directions

In a medium stock pot, heat oil over medium heat.

Add onion and celery, cook and stir until vegetables are tender.

Stir in turkey, beans, corn, chilies, broth and cumin. Combine well.

Cover and cook about 20-30 minutes, stirring occasionally until heated through.

Serve 8 ounces per serving and garnish with cheese and cilantro.

Serve with tortilla chips, if desired (not included in nutritional information).

Nutritional Information Per Serving: Calories: 259; Protein: 21 g; Fat: 6 g; Sodium: 263 mg; Cholesterol: 37 mg; Carbohydrates: 29 g

ASIAN SESAME SLAW

This recipe begins, “Much lighter than a classic coleslaw, this colorful salad offers tangy flavor and crunch. Enjoy as an accompaniment to grilled fish, chicken, tofu or pork.”

Yield: 8 servings.

Serving Size: 1/2 cup

Print Friendly: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=1272

View recipe with photo: http://diabeticgourmet.com/recipes/html/1272.shtml

Ingredients

Salad:

1/2 small head of green cabbage, thinly sliced or grated

1/2 small head of red cabbage, thinly sliced or grated

6 green onions, sliced diagonally

1 large carrot, peeled and coarsely grated

1 Tbsp sesame seeds, white or black, toasted

Dressing:

1/3 cup seasoned rice vinegar

1/4 cup canola oil

1 large clove garlic, minced

1 tsp grated fresh ginger

1 tsp sodium-reduced soy sauce

1 tsp sesame oil

Directions

In a large bowl, combine both cabbages, onion, carrot and sesame seeds.

Prepare dressing by shaking together rice vinegar, canola oil, garlic, ginger, soy sauce and sesame oil.

Pour dressing over salad, toss and refrigerate before serving. Ideally, allow to stand in fridge for an hour or more to allow flavours to mellow. Re-toss before serving.

Nutritional Information Per Serving: Calories: 100; Protein: 2 g; Fat: 8 g; Sodium: 170 mg; Cholesterol: 0 mg; Saturated Fat: 0.5 g; Dietary Fiber: 3 g ; Sugars: 4 g ; Carbohydrates: 7 g

TRIPLE BERRY BAKED BRIE

Yield: 12 servings

Print Friendly: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=1300

View recipe with photo: http://diabeticgourmet.com/recipes/html/1300.shtml

Ingredients

1 sheet frozen puff pastry, thawed

1/3 cup Smucker's Orchard's Finest Northwest Triple Berry Preserves

8 ounces round baby wheel brie cheese

1/4 cup chopped hazelnuts or pecans

1 large egg

1 tablespoon water

Assorted crackers, pear slices and/or apple slices

Directions

Heat oven to 400F.

Unfold puff pastry on a lightly floured surface. Roll gently to seal any cracks in pastry.

Spoon preserves onto center of pastry. Place cheese on top of preserves. Sprinkle evenly with nuts.

Fold pastry up over the cheese to cover. Trim excess pastry and press to seal seams. Reserve pastry scraps.

Whisk egg and water in small bowl.

Brush seams with egg mixture.

Place seam-side down on baking sheet.

Cut pastry scraps into decorative shapes and arrange on top, if desired. Brush with egg mixture.

Bake 25 minutes or until golden brown.

Let stand 20 minutes before cutting.

Serve with crackers and sliced fruit.

Nutritional Information Per Serving: Calories: 250; Calories from Fat: 140; Protein: 6 g; Fat: 15 g; Sodium: 180 mg; Cholesterol: 25 mg; Saturated Fat: 4.5 g; Dietary Fiber: 2 g; Sugars: 10 g; Carbohydrates: 23 g

MUSTARD PORK CHOPS

Prep Time: 10 Minutes - Cost: $

Servings: 1 - Difficulty Level: 1

Source: The Diabetic Newsletter

Find this recipe at: http://diabeticgourmet.com/recipes/html/30.shtml

Ingredients

1/4 teaspoon olive oil

1 thick slice of yellow onion

5 ounce boneless pork chop

1 teaspoon prepared mustard or dijon

Salt and pepper to taste

Sprig of rosemary or 1/4 teapoon dried rosemary, optional

Directions

Preheat oven to 350F.

Tear heavy-duty aluminum foil to make a 12-inch square; smear the foil with oil.

Place onion slice on half of foil.

Trim any fat from pork chop, spread both sides with mustard.

Place pork chop on onion and sprinkle with salt and pepper to taste.

Top with rosemary (if desired).

Close foil to form triangle, roll edges and crimp firmly to seal, turning sealed edges.

Place in baking pan and bake 20 to 30 minutes, depending on thickness of chop, or until chop is cooked thoroughly (no pink in the center).

Transfer packet to dinner plate, open and turn chop with onion and juices onto plate.

Nutritional Information Per Serving: Calories: 219; Protein: 22 g; Fat: 13 g; Carbohydrates: 3 g; Exchanges: 3 Meat + 1/2 Vegetable

PUMPKIN SOUP

Makes 8 servings.

Find this recipe at: http://diabeticgourmet.com/recipes/html/942.shtml

Ingredients

4 cups low-sodium vegetable broth, divided

4 cups pumpkin puree (canned or fresh) (butternut squash may be substituted)

1 cup finely chopped onion

1 clove garlic

1 tsp. fresh thyme, chopped

Salt and freshly ground pepper to taste

2 Tbsp. light whipping cream (optional)

1 tsp. fresh parsley, chopped

Nutmeg (optional)

Directions

In large pot over medium-high heat add 3 cups broth, pumpkin, onion, garlic, thyme, salt and pepper. Bring to boil. Reduce to low and simmer uncovered, about 30 minutes.

Puree mixture until smooth, in small batches, using blender or food processor. Return to pot. Bring to boil. Reduce heat to low and simmer uncovered for another 30 minutes. Add remaining broth as desired. (Optional, stir in cream.)

Pour into bowls. Garnish with parsley (or sprinkle of nutmeg) and serve.

Nutritional Information Per Serving: Calories: 71; Protein: 3 g; Fat: 1 g; Sodium: 284 mg; Saturated Fat: 1 g; Dietary Fiber: 0 g; Carbohydrates: 16 g

APRICOT-GLAZED HAM

A simple glaze over ham makes for an easy special occasion meal.

Serves 20

Find this recipe at: http://diabeticgourmet.com/recipes/html/973.shtml

Ingredients

5 pound fully cooked whole boneless ham

1/3 cup firmly packed brown sugar

1 tablespoon cornstarch

1/2 teaspoon nutmeg

1/4 teaspoon cloves

2/3 cup apricot nectar

2 tablespoons lemon juice

Directions

Place ham on rack in a shallow roasting pan. Bake, uncovered, in a 325 degree F. oven for 1 1/4 hours or until meat thermometer registers 140 degrees F. (about 15-18 minutes per pound.)

For the glaze, in a small saucepan combine brown sugar, cornstarch, nutmeg and cloves. Stir in apricot nectar and lemon juice. Cook over medium heat until thickened and bubbly, stirring constantly.

Brush ham with glaze. Continue baking 15-20 minutes more, brushing occasionally with glaze.

Nutritional Information Per Serving: Calories: 208; Protein: 25 g; Fat: 9 g; Sodium: 1572 mg; Cholesterol: 64 mg; Saturated Fat: 3 g; Dietary Fiber: 0 g; Carbohydrates: 6 g

Monday Recipes

It's amost Christmas, so here are six festive recipes to try. Enjoy!

APRICOT-GLAZED HAM

A simple glaze over ham makes for an easy special occasion meal.

Serves 20

Find this recipe at: http://diabeticgourmet.com/recipes/html/973.shtml

Ingredients

5 pound fully cooked whole boneless ham

1/3 cup firmly packed brown sugar

1 tablespoon cornstarch

1/2 teaspoon nutmeg

1/4 teaspoon cloves

2/3 cup apricot nectar

2 tablespoons lemon juice

Directions

Place ham on rack in a shallow roasting pan. Bake, uncovered, in a 325 degree F. oven for 1 1/4 hours or until meat thermometer registers 140 degrees F. (about 15-18 minutes per pound.)

For the glaze, in a small saucepan combine brown sugar, cornstarch, nutmeg and cloves. Stir in apricot nectar and lemon juice. Cook over medium heat until thickened and bubbly, stirring constantly.

Brush ham with glaze. Continue baking 15-20 minutes more, brushing occasionally with glaze.

Nutritional Information Per Serving: Calories: 208; Protein: 25 g; Fat: 9 g; Sodium: 1572 mg; Cholesterol: 64 mg; Saturated Fat: 3 g; Dietary Fiber: 0 g; Carbohydrates: 6 g

ROASTED CHICKEN SALAD WITH NAPA CABBAGE

Serving size is 4 oz. chicken, 1 cup cabbage, and 1/4 cup snow peas.

Yield: 4 servings

Source: Express Lane Diabetic Cooking

Find this recipe at: http://diabeticgourmet.com/recipes/html/860.shtml

Ingredients

1 pound roasted white-meat deli chicken (either pulled from a whole chicken and skinned or from sliced chicken), cubed or shredded

1 cup fresh snow pea pods, halved

1/2 cup julienne baby carrot strips

1/2 cup low-fat Oriental salad dressing or low-fat vinaigrette

4 cups shredded Napa cabbage

Directions

In a large nonstick skillet over medium heat, heat the chicken, snow pea pods, carrots, and garlic. Cover and cook for 2 minutes. Stir in dressing. Remove from heat.

In a large bowl, combine the cabbage and chicken mixture; toss together until mixed.

Nutritional Information Per Serving: Calories: 285; Protein: 34 g; Fat: 13 g; Sodium: 416 mg; Cholesterol: 100 mg; Dietary Fiber: 1 g; Sugars: 4 g; Carbohydrates: 7 g; Exchanges: 1/2 Carbohydrate, 4 Lean Meat, 1/2 Fat

ASIAN CHICKEN AND SLAW

Servings: 4

Source: Family Circle's "All-time Favorite Recipes"

Find this recipe at: http://diabeticgourmet.com/recipes/html/95.shtml

Ingredients

1-1/4 pounds ground chicken

3 cloves garlic, minced

2 green onions (including some green), finely chopped

1 tablespoon grated fresh ginger

1 can (8 ounces) water chestnuts, drained and chopped

2 tablespoons dark Asian sesame oil

3 tablespoons soy sauce

1 tablespoon hoisin sauce

1 teaspoon salt

1/4 teaspoon black pepper

1 package (16 ounces) shredded coleslaw mix

1/4 cup beef broth

Directions

Combine chicken, 2 cloves garlic, green onions, 2 teaspoons ginger, half of water chestnuts, 2 teaspoons sesame oil, 2 tablespoons soy sauce, hoisin sauce, 3/4 teaspoon salt and pepper in a medium- size bowl. Shape into patties.

Heat remaining 2 teaspoons sesame oil in a large non-stick skillet over medium-high heat. Add patties and cook 4 minutes per side or until internal temperature registers 165 degrees F on an instant thermometer. Remove to a serving platter and keep warm.

Add remaining garlic, water chestnuts, soy sauce and salt to skillet, along with coleslaw mix. Cook over medium-high heat 7 minutes. Add broth, cover and cook 3 minutes or until tender. Serve slaw alongside patties.

Nutritional Information Per Serving: Calories: 344; Protein: 32 g; Fat: 16 g; Sodium: 579 mg; Carbohydrates: 5 g; Exchanges: 3 Low-Fat Meat; 2 Fat

PUMPKIN RISOTTO

Yield: 2 pounds; Serves: 10

Serving Size: 3 ounces

Source: The Professional Chef's Techniques of Healthy Cooking

Book Info: http://diabeticgourmet.com/book_archive/details/96.shtml

Print Version: http://diabeticgourmet.com/recipes/html/612.shtml

Ingredients

1 pint Chicken or Vegetable Stock

10-1/2 ounces diced cheese pumpkin or other turban squash

2 ounces onion, diced

2 teaspoons minced garlic

5 ounces arborio rice

2 fluid ounces dry white wine

1-1/4 ounces Romano cheese, grated

Directions

Heat the stock in a medium saucepan.

In a separate saucepan, sweat the pumpkin, onions, and garlic in a small amount of the stock until the onions are translucent. Add the rice and cook briefly.

Stirring constantly over medium to low heat, add the remaining hot stock in 3 additions, making sure the rice absorbs each addition of stock before adding the next. When properly cooked, the risotto should have a creamy texture and be firm to the bite.

Remove the risotto from the heat and stir in the Romano.

Nutritional Information Per Serving: (3 ounces): Calories: 80, Fat: 1.5g, Cholesterol: 5mg, Sodium: 130mg, Carbohydrate: 12g, Dietary Fiber: 1g, Sugars: 2g, Protein: 3g; Diabetic Exchanges: 1/2 Bread/Starch, 1 Vegetable

SPICED APPLE PUDDING

This recipe can be viewed online here.

Servings: 4 (1/2 cup)

Ingredients

2 cups Unsweetened apple juice

1/3 cup Granulated sugar substitute

1/3 cup Cornstarch

1/2 tsp Cinnamon

1 Egg

Directions

In a heavy saucepan, combine 1/2 cup apple juice and cornstarch; mix well. Add remaining juice. Place over medium heat and cook, stirring, until mixture comes to a boil. Reduce heat and simmer for 2 minutes. Remove from heat.

In a bowl, beat egg with a fork. Add 1/2 cup of hot mixture to beaten egg. Stir until smooth. Return immediately to hot mixture, stirring constantly. (The hot mixture will cook the egg.)

Stir in sweetener and cinnamon. Pour into 4 dessert dishes, cover with plastic wrap to prevent skin from forming. Cool to room temperature or chill in refrigerator.

Nutritional Information Per Serving: Calories: 117; Protein: 1 g; Fat: 1 g; Carbohydrates: 26 g; Exchanges: 1 starch; 1 fruit

FRUITFUL FROZEN YOGURT

Yield: 6 servings

Online version: http://diabeticgourmet.com/recipes/html/841.shtml

Source: Diabetic Dream Desserts

Book Info: http://diabeticgourmet.com/book_archive/details/61.shtml

Ingredients

1-1/2 cups frozen fruit, coarsely chopped and thawed (such as raspberries, strawberries, blueberries, blackberries, cherries, or peaches)

4 cups light vanilla yogurt (or use the same flavor yogurt as the fruit you choose)

Sugar substitute equal for 1/4 cup sugar

Directions

Place the fruit and the accumulated juices in a large bowl and mash slightly with a fork.

Stir in the yogurt and sugar substitute.

Pour the mixture into a 1-1/2 quart ice cream maker and proceed as directed by the manufacturer.

Spoon into dessert dishes and serve immediately.

Nutritional Information Per Serving: Calories: 114; Protein: 8 g; Fat: 0.4 g; Sodium: 122 mg; Cholesterol: 4 mg; Carbohydrates: 19 g; Exchanges: 1 Carbohydrate