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
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|Serving Size: 1 Serving (402g)|
|Recipe Makes: 4|
|Calories from Fat: 6 (4%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 148
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