Serve with a green garden salad sprinkled with fresh cilantro. In a large saucepan saute garlic in oil until soft. Stir in bread crumbs, stock, cayenne and paprika. Bring to a boil, then reduce heat and simmer for about 20 minutes, uncovered. Garnish with parsley, if desired. Yield: 4 servings, 4 cups One Serving = 1 cup Calories: 161 Protein: 6 g Fat: 6 g Carbohydrate: 22 g Fiber: 1 g Cholesterol: 1 mg Sodium: 242 mg Potassium: 201 mg Exchange: 1-1/2 Bread 1 Fat Source: "The U.C.S.D. Healthy Diet for Diabetes, a Comprehensive Nutritional Guide and Cookbook," by Susan Algert, M.S., R.D.; Barbara Grasse, R.D., C.D.E.; and Annie Durning, M.S., R.D. Shared by: Norman R. Brown
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|Serving Size: 1 Serving (500g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 68 (28%)|
|Amt Per Serving||% DV|
|Total Fat 7.5g||10 %|
|Saturated Fat 1.9g||9 %|
|Monounsaturated Fat 3.6g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 14.4mg||4 %|
|Sodium 790.9mg||27 %|
|Potassium 571.5mg||15 %|
|Total Carbohydrate 29.1g||9 %|
|Dietary Fiber 1.1g||4 %|
|Sugars, other 28g|
|Protein 14.4g||21 %|
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Calories per serving: 245
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