Eggs Creolediabetic, eggs, vegetables 1 ingredients 1 tablespoon margarine; reduced-calorie 2 teaspoon a-p flour 1 cup skim milk 1 cup green pepper; chopped 1 cup onion; chopped 1 cup tomato soup; undiluted commercial 1 teaspoon worcestershire sauce 6 hard-cooked eggs; coarsely chopped 1 vegetable cooking spray 2 tablespoon soft breadcrumbs Melt margarine in a small heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 min, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Remove from heat, and set aside. Combine pepper and onion in container of electric blender or food processor; process until smooth. Transfer mixture to a medium-size nonstick skillet, and cook over low heat until tender. Add soup and Worchestshire sauce to skillet; continue to cook, uncovered, over low heat until thickened. Layer white sauce, eggs, and soup mixture in a 3 qt cassole dish coated with cooking spray; top with breadcrumbs Bake at 350 degrees for 20 mins or until breadcrumbs are browned and mixture is throughly heated From: All New Cookbook For Diabetics And Their Families Each serving amount: 1 cup; Exchanges: 1 Skim milk; 1 Fat Chol: 264 mg; Calories: 145; Carbo: 12 gm; Protein: 8 gm Fat: 7 gm; Fiber: Tr.; Reformated for you and yours via Nancy O'Brion and her Meal-Master (From Jungle.Boy via GEnie). |
