SPAGHETTI SALAD LUNCH
Recipe for Tuesday, 8/22/00
Lunch:
1/2 cup Spiced Tomato Juice
1 serving Spaghetti Salad
1/4 cup fat-free cottage cheese
8 whole-grain crackers
3/4 cup fresh pineapple chunks
Spiced Tomato Juice
8 servings/Serving size: 1/2 cup
1 46-oz can low-sodium tomato juice
1/2 tsp onion powder
1/2 tsp celery seed
1/2 tsp dried basil
2 Tbsp artificial sweetener
2 Tbsp wine vinegar
Tabasco to taste
1.Mix all ingredients together well and chill.
Spaghetti Salad
8 servings/Serving size: 1/2 cup
1 8-oz box whole-wheat spaghetti
8 oz fat-free Italian dressing
1/2 cup sliced fresh mushrooms
1/2 cup chopped green peppers
1/2 cup chopped onions
Cherry tomatoes (optional)
1.Cook spaghetti according to package directions. Drain.
2.Combine spaghetti, dressing, mushrooms, peppers, onions, and tomatoes. Refrigerate.
Exchanges:
All lunch menus this week have about 450 calories total and include:
2-3 Starch servings
1-2 Meat or Meat Substitute servings
0-2 Vegetable servings
1 Fruit serving
1 Fat serving
Total Fat -- 15g
Total Carbohydrate -- 50g
Protein -- 22g
Some menus have 1 Skim Milk serving instead of 1 Meat or 1 Starch serving. Or 1 Starch serving instead of the Fruit serving.
copyright 2000 American Diabetes Association
For diabetes information, call 1-800-DIABETES or visit our web site at www.diabetes.org.
member logon
