Basil Potato and Egg Salad
INGREDIENTS:
4 Lean center-cut pork chops
(1 1/4 lbs.)
1 c V-8 Juice
1 ts Dried basil
1/2 ts Salt
1 ts Coarsely ground black pepper
4 Lean center-cut pork chops
(1 1/4 lbs.)
1 c V-8 Juice
1 ts Dried basil
1/2 ts Salt
1 ts Coarsely ground black pepper
Trim and discard excess fat from chops. In a large frying pan, brown chops without added fat. When chops are browned, add other ingredients. Cover tightly and simmer 40 minutes or until tender. Turn meat occasionally and add a few tablespoons of water if necessary to prevent burning.
1 Serving: 1 Chop Plus 1 Tbsp. Sauce
Nutritive values per serving: 3 gm. carbohydrates; 25 gm. protein; 14 gm. fat; 240 calories; 0.7 gm. fiber; 521 mg. sodium; 91 mg. cholesterol
Food Exchange per serving: 3 Medium-Fat Exchanges + 1 Vegetable Exchange.
Low-sodium diets: Omit salt. Substitute unsalted V-8 Juice.
Courtesy of Shareware RECIPE CLIPPER 1.1
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip
1 Serving: 1 Chop Plus 1 Tbsp. Sauce
Nutritive values per serving: 3 gm. carbohydrates; 25 gm. protein; 14 gm. fat; 240 calories; 0.7 gm. fiber; 521 mg. sodium; 91 mg. cholesterol
Food Exchange per serving: 3 Medium-Fat Exchanges + 1 Vegetable Exchange.
Low-sodium diets: Omit salt. Substitute unsalted V-8 Juice.
Courtesy of Shareware RECIPE CLIPPER 1.1
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip