Potatoes

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Both of these are from Diabetes Forecast Magazine:

 

Ranch Potato Salad

Roasted Potato Medley

 

* Exported from MasterCook *

 

Ranch Potato Salad

 

Recipe By : Diabetes Forecast Magazine, September 1998, page 34

Serving Size : 6 Preparation Time :0:00

Categories : Potatoes Salads, Vegetable

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 medium russet potatoes

peeled and cubed

1/4 cup low-fat mayonnaise

1/2 cup fat-free ranch salad dressing

3/4 cup diced celery

1/2 cup thawed frozen peas

1 teaspoon paprika

1/4 cup chopped scallions

Fresh ground pepper and salt to taste

 

Makes 6 servings. Preparation time: 10 minutes

 

Boil the potatoes for 10-15 minutes until tender. Drain and set aside.

Combine remaining ingredients and toss well with the potatoes. Refrigerate

for 1 hour before serving.

 

Nutrition Facts: Serving Size 1/2 cup. Starch Exchange 1. Amount per

serving Calories 122, Calories from fat 7, Total Fat 1 gram, Saturated Fat

0 grams, Cholesterol 0 milligrams, Sodium 352 milligrams, Total

Carbohydrate 26 grams, Dietary Fiber 2 grams Sugars 6 grams Protein 3 grams

 

Converted by MC_Buster.

 

 

 

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* Exported from MasterCook *

 

Roasted Potato Medley

 

Recipe By : Diabetes Forecast Magazine, September 1998, page 34

Serving Size : 6 Preparation Time :0:00

Categories : Potatoes Salads, Vegetable

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 medium russet potato

cut into 2-inch cubes

1 medium red potato

cut into 2-inch cubes

1 medium sweet potato

cut into 2-inch cubes

2 tablespoons olive oil

2 tablespoons balsamic vinegar

2 teaspoons minced thyme

3 garlic cloves -- minced

1/4 cup low-sodium and low-fat broth

 

Makes 6 servings Preparation time: 15 minutes

 

Preheat the oven to 375 0F. In a bowl, combine all ingredients. Toss well

to coat. Place potatoes in a casserole dish. Roast uncovered for about 40

minutes, until potatoes are tender.

 

Nutrition Facts Serving Size 1/2 cup Starch Exchange 1. Monounsaturated

Fat Exchange 1 Amount per serving: Calories: 108, Calories from fat 42,

Total Fat 5 grams, Saturated Fat 0 grams, Cholesterol 0 milligrams, Sodium

11 milligrams, Total Carbohydrate 16 grams, Dietary Fiber 2 grams, Sugars 5

grams, Protein 2 grams

 

Converted by MC_Buster.

 

 

 

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