Tuna Fish, Mushrooms, And Celerydiabetic, fish, lowfat, main dish, vegetables 6 1/2 oz (2 cns)tuna fish; chunk-style packed in wat 3 tablespoon margarine 1 cup celery; thinly sliced 4 oz (1 cn) mushrooms; stems & pieces drianed 3 tablespoon all-purpose flour 2 cup water @ room temperature 1/2 cup instant dry milk 1/2 teaspoon salt 1 whisper of white pepper Drain tuna well. Discard liquid and set tuna fish aside for later use. Place margarine in a 1 1/2 quart saucepan. Melt over moderate heat. Add celery and mushrooms and cook, stirring occasionally, over moderate heat until celery is limp. Add flour to vegetables and cook and stir until flour is absorbed. With fork, mix water, dry milk, salt, and pepper to blend. Add to vegetables and cook and stir over moderate heat until smooth and thickened. Add tuna fish. Mix very lightly and serve hot using 3/4 cup per serving. Food Exchanges per serving: 1/2 MILK EXCHANGE + 2 LEAN MEAT EXCHANGE; CAL: 179; CHO: 6g; PRO: 20gm; FAT: 8gm; LOW-SODIUM DIETS: Omit salt. Use salt-free margarine. Source: The New Diabetic Cookbook by Mabel Caraiani;R.D. Brought to you and yours via Nancy O'Brion and her Meal-Master |
