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Combine zucchini, potato, and 1 cup water in a small Dutch oven. Cover and bring to a boil. Boil 10 mins or until crisp-tender (do not DRAIN). Saute onions in margarine until tender; add to zucchini and potato. Add 1/2 c water, tarragon, and bouillon granules stirring to blend. Add skim milk, and cook over medium heat until thoroughly heated. From: All New Cookbook For Diabetics And Their Families
Each serving amount: 1 cup Exchanges: 1 Starch; Chol: Tr.; Calories: 94; Carbo: 18 gm Protein: 3 gm; Fat: 2 gm; Fiber: 1 gm; Sodium: 53 mg Reformated for you and yours via Nancy O'brion and her Meal-Master (From Jungle.Boy via GEnie)
MC Formatted by Mary [mnmpoms~~at;ponyexpress.net]
Per Serving (excluding unknown items): 73 Calories; 2g Fat (19.7% caloriesfrom fat); 4g Protein; 12g Carbohydrate; 3g Dietary Fiber; 1mgCholesterol; 108mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1Vegetable; 0 Non-Fat Milk; 1/2 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (402g) | ||
Recipe Makes: 4 | ||
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Calories: 148 | ||
Calories from Fat: 6 (4%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.7g | 1 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 1.3mg | 0 % | |
Sodium 72.5mg | 2 % | |
Potassium 1153.6mg | 30 % | |
Total Carbohydrate 31.2g | 9 % | |
Dietary Fiber 6.1g | 24 % | |
Sugars, other 25.1g | ||
Protein 7.6g | 11 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 148
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