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Ingredients Jump to Instructions ↓

  1. 2 cn 7-oz tuna; packed in oil;

  2. 1 c Cabbage; coarsely chopped

  3. 2/3 c Carrot; grated

  4. 1/2 c Low-fat yogurt;

  5. 3 tb Catup;

  6. 1 1/2 ts Salt;

  7. Few grains freshly ground -pepper 6 sl Bread; toasted

  8. 1/2 Head lettuce;

  9. 18 sl Thinly pared cucumber;

  10. 1/8 ts Paprika;

  11. 1 piece of toast on each plate; add several lettuce leaves. Add

  12. 2/3 cup of tuna mixture. Arrange

  13. 3 slices of cucumber across top. Sprinkle lightly with paprika. Food Exchanges per serving:

  14. 2 1/2 LEAN MEAT EXCHANGES

  15. 1 STARCH EXCHANGE

  16. 1 VEGETABLE EXCHANGE; CHO:

  17. 19g; PRO:

  18. 23g; FAT:

  19. 7g; SOD:

  20. 630; CHO:

  21. 44mg; Low-sodium diets: Omit salt. Use unsalted canned

  22. tuna and catup. Souce: The Art of Cooking for the Diabetic by Mary Abbott Hess.R.D.,M.S. and Katharine Middleton Brought to you and yours via Nancy O'Brion and her Meal Master.

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