Month Of Menus Page 60
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72Preparation Time
Coleslaw
Active: 10 minutes
1/2 head cabbage
Total: 10 minutes
1 carrot
Servings: 8
1/2 cup mayonnaise
1 tablespoon milk
Nutrition per Serving
1 tablespoon vinegar
Calories 165
1 tablespoon sugar
Protein 2g
Carbohydrates 19g
1. Wash vegetables. Chop cabbage. Peel and grate
Dietary Fiber 3g
Total Fat 10g
carrots.
Cholesterol 8mg
2. In a large bowl, mix mayonnaise, milk, vinegar, and
Sodium 238mg
sugar.
3. Add cabbage and carrots and mix well.
Diabetic Exchanges
4. Chill until ready to serve.
Breads/Starch/Other 0.5
Vegetable 1.5
Fat 2
Preparation Time
Chicken and Vegetable Stir-Fry
Active: 25 minutes
1 pound chicken meat cut into 1-inch cubes
Total: 25 minutes
2 tablespoons soy sauce (optional)
Servings: 4
1 tablespoon of oil
3 cups frozen stir-fry vegetables
Nutrition per Serving
1 tablespoon cornstarch
Calories 317
dash garlic powder (optional)
Protein 29g
1/8 teaspoon ground ginger (optional)
Carbohydrates 40g
1 cup chicken broth
Dietary Fiber 4g
*
Total Fat 4g
3 cups cooked rice
Cholesterol 64mg
Sodium 220mg
1. Cube chicken (and marinate in soy sauce, if desired).
2. Heat oil in frying pan until hot.
Diabetic Exchanges
3. Add raw cubed chicken and stir until thoroughly cooked and browned
Breads/Starch/Other 2.5
on all sides. Remove from pan.
Very Lean Meat 3
4. Add vegetables and cook until tender-crisp. Do not overcook.
Fat 0.5
Remove from skillet.
5. Thoroughly mix cornstarch (garlic powder, and ginger, if desired) into
chicken broth.
6. Pour into hot skillet. Stir until thickened and bubbly.
7. Return chicken and vegetables to skillet. Toss to coat. Heat thoroughly
(165°).
8. Remove to serving dish.
9. Serve over rice.
*
Rice
1 cup uncooked rice
Snacks are Mini-Meals!
2 cups water
Snacks Ideas
1. In a saucepan, bring water to a boil.
graham crackers and milk
2. Stir in rice, and cover.
pudding with fruit
3. Reduce heat.
4. Simmer for 20 minutes or until water is absorbed.
(May need to add items
5. Fluff with a fork, and serve.
to grocery list.)
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Parent category: Life