Stewed Tomatoes from Healthy Diabetic Recipes

Stewed Tomatoes Recipe

Recipe Ingredients:

1/8 cup Water
1 1/2 lb Tomatoes, ripe cored
6 Scallions, chopped
(including tops)
1 Green peppers, chopped
1/8 cup Fine corn meal
1/8 cup Dillweed, chopped dill weed;
1/8 Basil, chopped fresh
1/2 tbsp Sunflower seed butter

Recipe Instructions:

Bring the water to a simmer in a saucepan. Add the tomatoes,
scallions, and peppers and allow the mixture to simmer, covered for
40 minutes. Stir in the corn meal, dillweed, basil, and sunflower
seed butter. Mix thoroughly to break up the softened tomatoes.
Cover. Simmer for another 10 minutes; serve hot. 1/10 if
recipe(about 1/2 cup) (was for 10 servings, but change to 5 servings)
Food Exchange per serving: 2 VEGETABLE EXCHANGES CAL: 57; CAR: 11g;
PRO: 2g; CHO: 0mg; FAT: 1.5g; SOD: 22mg; (20 PERCENT CALORIES FROM
FAT)

Source: Diabetes Forecast January 1994

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

Servings: 5

“This root [the potato], no matter how much you prepare it, is tasteless and floury. It cannot pass for an agreeable food, but it supplies a food sufficiently abundant and sufficiently healthy for men who ask only to sustain themselves. The potato is criticised with reason for being windy, but what matters windiness for the vigorous organisims of peasants and labourers?”

~ Denis Diderot (1713-1784) L'Encyclopedie (1751-1772)

 

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