Month Of Menus Page 38
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72Breakfast
Dry Cereal
Milk
Lunch
1/2 Grapefruit
Hamburgers
*
Potato Salad
Orange Slices
Yogurt
Milk
Dinner
Menu
Chicken and Macaroni
*
Casserole
Canned Carrots
Suggestion
Apple Slices
Milk
Potato Salad
Preparation Time
Tip
1 lb potatoes, washed, and peeled
Active: 10 minutes
1 cup chopped onion
Total: 25 minutes
Be sure to cook hamburg-
Servings: 4
1/2 cup chopped celery
°
1/4 cup pickle relish
ers thoroughly to 165
F.
Nutrition per Serving
1/2 cup mayonnaise
Calories 242
Protein 3g
1. Wash and peel potatoes. Slice into large chunks and place in a large
Carbohydrates 37g
saucepan.
Dietary Fiber 3g
2. Cover with water and bring to a boil.
Total Fat 10g
3. Simmer until soft, about 15 minutes.
Cholesterol 8mg
4. Drain and cool.
Sodium 354mg
5. Add onion and chopped celery; combine with pickle relish.
Diabetic Exchanges
6. Add mayonnaise and blend.
Breads/Starch/Other 1.5
7. Cover and chill several hours.
Vegetable 1
Fat 2
Tip: Consider cooking extra potatoes for potato cakes on Day 7. Refer to menu for
amounts.
Chicken and Macaroni Casserole
Preparation Time
Active: 15 minutes
1 tablespoon vegetable oil
Total: 45 minutes
4 skinless chicken breast halves cut into 1 inch cubes (or 12 oz can of chicken
Servings: 6
chunks)
3 cups (12 oz) uncooked macaroni
Nutrition per Serving
2 cans (10.5 oz) cream of chicken soup
Calories 766
1 can of water
Protein 57g
1 can (15 oz) peas, drained
Carbohydrates 55g
1 cup cheddar cheese, shredded
Dietary Fiber 4g
Total Fat 33g
1. Pre-heat oven to 350 degrees.
Cholesterol 151mg
Sodium 1220mg
2. Place oil in a skillet and cook chicken chunks until browned on all sides.
3. Cook macaroni in large pot of boiling water until tender (about 6 minutes),
Diabetic Exchanges
drain, and set aside.
Breads/Starch 3.5
4. In a large bowl, combine the cream of chicken soup, water, cooked chicken,
Very Lean Meat 2.5
macaroni, peas, and cheese.
Lean Meat 1
5. Stir the mixture gently and pour into a 9x13 baking dish.
Fat 1.5
6. Bake uncovered for 30 minutes or until 165°F.
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