Thursday, May 28, 2015

[Healthy_Recipes_For_Diabetic_Friends] Low Fat Spicy Buffalo-Style Meatballs - Cal 33 Fat 2g Carbs 1g Sodium 78mg

 

Low Fat Spicy Buffalo-Style Meatballs

Makes 32 appetizer servings.

Source : diabeticgourmet.com/recipes/html/541.shtml

Ingredients

1 pound 95% lean ground beef
1/2 cup soft bread crumbs
1 egg, slightly beaten
2 tablespoons chopped onion
2 cloves garlic, minced
1/2 teaspoon salt
1/2 teaspoon pepper
2 to 3 tablespoons hot pepper sauce
2 tablespoons butter, melted
1 tablespoon honey
Blue cheese dressing
Celery sticks

Directions

Preheat oven to 350F.

Combine ground beef, bread crumbs, egg, onion, garlic, salt and pepper
in large bowl, mixing lightly but thoroughly.

Shape beef mixture into 32 1-inch meatballs.
Place on rack in broiler pan.
Bake in 350F oven 18 to 20 minutes.

Meanwhile, combine hot pepper sauce, butter and honey in large bowl.
Mix well.
Add meatballs and stir to coat.

Serve with dressing and celery sticks, as desired.

Cook's Tip: Cooking times are for fresh or thoroughly thawed ground beef.
Ground beef should be cooked to an internal temperature of 160F. Color is
not a reliable indicator of ground beef done-ness.

Nutritional Information Per Serving :

Calories: 33 ; Protein: 3 g ; Fat: 2 g ; Sodium: 78 mg; Cholesterol: 16
mg ; Carbohydrates: 1 g

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[Healthy_Recipes_For_Diabetic_Friends] Slow Cooker Chicken Mole - 10.7g Carbs, 2.4g Fiber, 6.1g Sugar

 

Slow Cooker Chicken Mole - 10.7g Carbs, 2.4g Fiber, 6.1g Sugar

From: www.chow.com - by Chris Rochelle
Mexican mole sauce can be intimidating. There's chocolate, chiles, and spices. It's rich, full of flavor, and not too sweet, despite the chocolate. And it's typically a labor-intensive process. But this recipe, based on Martha Stewart's, takes little effort, thanks to the slow cooker. With an entire can of chipotle chiles in adobo sauce, along with ancho chiles and almonds, this mole is nicely spicy without being overbearing. Prep is a breeze: Just blend everything up, put it in the slow cooker with some chicken, and forget about it for 4 to 8 hours. The recipe yields lots of extra sauce, so put some out with tortilla chips before serving it for dinner.
Difficulty: Easy  
Total Time: 4 to 8 hrs
Servings: about 12

4 lb boneless, skinless chicken thighs (about 12)
Coarse salt
Freshly ground black pepper
1 (28-oz can) diced tomatoes
1 medium yellow onion, coarsely chopped
4 dried ancho chiles, stemmed
4 large chipotle chiles in adobo sauce PLUS 1 Tbsp adobo sauce
1 cup sliced almonds, toasted
3 oz bittersweet chocolate, finely chopped (about 1/2 cup)
6 garlic cloves, smashed and peeled
3 Tbsp extra-virgin olive oil
3/4 tsp ground cumin
1/2 tsp ground cinnamon

1. Season both sides of the chicken thighs with salt and pepper and place them in the slow cooker.
2. Place all of the remaining ingredients in a blender and blend on high until you have a smooth consistency, about 1 to 2 minutes.
3. Pour the sauce into the slow cooker and mix with the chicken.
4. Cook for 4 hours on high or 8 hours on low.

Nutrition From: www.caloriecount.about.com
Servings: 12
Serving Size: 257 g
Nutrition per Serving: 420 Calories, 190 Calories from Fat, 21.1g Total Fat, 5.4g Saturated Fat, 0g Trans Fat, 136mg Cholesterol, 151mg Sodium, 631mg Potassium, 10.7g Total Carbs, 2.4g Dietary Fiber, 6.1g Sugars, 47.1g Protein
Vitamin A 13% - Vitamin C 17% - Calcium 7% - Iron 18%
Nutrition Grade: B

Good points:
    Low in sodium
    High in niacin
    High in selenium


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[Healthy_Recipes_For_Diabetic_Friends] Latin-Inspired Cauliflower “Rice” and Beans - 29g Carbs, 11g Fiber, 4g Sugars

 

Latin-Inspired Cauliflower "Rice" and Beans - 29g Carbs, 11g Fiber, 4g Sugars

By: Stacy Kennedy, MPH, RD, CSO, LDN; Reboot Nutritionist

Cinco de Mayo may be over but that's no reason you can't enjoy a Latin themed dinner almost any night.  With warmer weather (finally!) here, light, fresh, vibrant meals are on top of my list for family dinners. Cauliflower offers a lighter option for traditional dishes with rice and you can even use it in Pizza, mashed "potatoes," spicy "wings," poppers, soup, roasted or grilled, the possibilities are endless!  As a member of the important white color family in the micronutrient-rich rainbow, cauliflower is a great choice for immune supportive, cancer preventive and natural liver detoxification promoting nutrients.  Read more about the benefits of eating the rainbow here.

Beans and rice are a staple of a balanced vegetarian diet. Brown rice can be a healthy whole grain choice, rounding out the amino acid, protein building blocks with beans.  But we don't necessarily need to eat this traditional pair in the same meal.  A well-rounded, varied diet with many plant-based foods can give your body what it needs.  Read more about how plant-based eaters can get the proper balance of nutrients for optimal health and wellness.   Beyond fiber and protein, black beans also provide us with important antioxidants, like anthocyanin, the same phytonutrient responsible for the purplish/blueish hue found in blueberries, purple cabbage and grapes.
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Servings: 4

1/2 head cauliflower
2 cups (400 g) black beans (cooked from dried or BPA free canned)
2 tomatoes
1 avocado
1/2 red onion
1 garlic clove
1/2 jalapeno
2 tsp cumin
1 tsp chili powder
Pinch of cayenne pepper
Sea salt and fresh black pepper, to taste
1/4 tsp chives, chopped
2 Tbsp Harissa, Sriracha or favorite hot sauce

If cooking beans, soak overnight, then drain, rinse and cook 4-6 hours in slow cooker or 2 hours on stove. I like to add chopped garlic, onion and jalapeno as well as spices and sea salt to the water when cooking. If using canned beans, drain and rinse.

Cut head of cauliflower in half. Remove stem and roughly chop florets.

Peel and chop garlic.

Steam for about 8 minutes with chopped garlic, until a bit softer but still hard.

Drain cauliflower then pulse briefly in food processor or blender, so it resembles shape of rice.

Add to bowl and mix in beans, onion, tomato, jalapeno, spices, hot sauce.

Garnish with chopped chives and diced avocado.

Substitutions:
    Black beans – kidney, pinto, white or any other bean
    Cauliflower – brown rice, quinoa
    Jalapeno – any hot pepper  (Serrano, habanero, etc…)
    Red onion – yellow or sweet onion

Servings: 4
Nutrition per Serving: 220 Calories, 8g Fat, 1g Saturated Fat, 0mg Cholesterol, 500mg Sodium, 29g Carbs, 11g Fiber, 4g Sugars, 9g    Protein


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[Healthy_Recipes_For_Diabetic_Friends] Healthy Recipes: Artichoke Saute - 30g Carbs, 10g Fiber

 

Healthy Recipes: Artichoke Saute - 30g Carbs, 10g Fiber

From: www.nutritionaction.com - Kate Sherwood • September 3, 2012
A quick and easy vegetable dish. Fresh lemon juice makes the artichokes in this recipe sparkle.
Prep: 15 min

9 oz frozen artichoke hearts, thawed, drained, and patted dry
4 Tbsp extra-virgin olive oil, divided
8 oz shiitake mushrooms, caps sliced, stems discarded
1 15 oz can no-salt-added chickpeas, drained and rinsed
3 cloves garlic, chopped
2 scallions, sliced
6 sprigs Italian parsley, chopped
1 Tbsp fresh lemon juice, more to taste
1/2 tsp kosher salt

In a large non-stick skillet, saute the artichokes in 1 Tbsp oil until browned. Remove from the pan. Saute the mushrooms in 1 Tbsp oil until browned. Remove from the pan. Saute the chickpeas in 1 Tbsp oil until lightly browned.

Add the remaining 1 Tbsp oil, stir in the garlic, and cook for 30 seconds. Return the artichokes and mushrooms to the pan and heat through. Add the scallions and parsley. Season with lemon juice and up to 1/2 tsp salt.

Serves: 4
Serving Size: 1 cup
Nutrition per Serving: 290 Calories, 6g Total Fat, 2g Saturated Fat, 0mg Cholesterol, 310mg Sodium, 30g Carbs, 10g Fiber, 9g Protein


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[Healthy_Recipes_For_Diabetic_Friends] Herbed Salsa with Grilled Chicken - 5g Carbs, 2g Fiber, 0g Added Sugar

 

Herbed Salsa with Grilled Chicken - 5g Carbs, 2g Fiber, 0g Added Sugar

From:EatingWell - July/August 2011    
This fresh tomato salsa, which doubles as a marinade for grilled chicken, is packed with flavor from lots of fresh oregano, chives and cilantro. The salsa would also pair wonderfully with just about any meat, fish or tofu. Serve the chicken and salsa with beans and brown rice or over greens for a colorful salad. Recipe by Nancy Baggett for EatingWell.
Nutrition Profile - - Low calorie | Low carbohydrate | Low saturated fat | Low sodium | Heart healthy | Healthy weight | Diabetes appropriate | Gluten free |
Active Time: 50 min
Total Time: 50 min (plus marinating time)
Servings: 4

1 1/2 cups chopped tomatoes, divided
1/3 cup chopped fresh chives
1/3 cup chopped fresh cilantro or parsley
2 tsp chopped fresh oregano
1 1/2 Tbsp red-wine vinegar, or to taste
1/2 tsp salt
1/4 tsp freshly ground pepper, or to taste
1/4-1/2 tsp hot sauce, or to taste
3/4 cup chopped green or red bell pepper (or a combination)
3/4 cup corn kernels, fresh (see Tip) or frozen (thawed), cooked if desired

Chicken
2 boneless, skinless chicken breasts (8-9 oz each), trimmed
2 1/2 Tbsp extra-virgin olive oil, divided
2 1/2 tsp chili powder
1 tsp minced garlic

To prepare salsa: Place 1 cup tomatoes in a food processor with chives, cilantro (or parsley), oregano, vinegar, salt, pepper and hot sauce. Process until the mixture is coarsely pureed. Add bell pepper and pulse 4 or 5 times to incorporate. Transfer to a nonreactive bowl (see Tip); stir in corn and the remaining 1/2 cup tomatoes. Taste and add more vinegar, salt, pepper and/or hot sauce, if desired.

To prepare chicken: Cut each chicken breast in half on the diagonal to make 4 roughly equal portions. Combine 1/4 cup of the salsa, 2 tablespoons liquid drained from the salsa, 1 1/2 tablespoons oil, chili powder and garlic in a nonreactive medium shallow bowl or sealable gallon-size plastic bag. Add the chicken pieces and stir or shake until well coated. Cover and marinate in the refrigerator for at least 2 hours or up to 1 day. Cover and refrigerate the remaining salsa.

Preheat grill to medium-high or position a rack in the upper third of the oven and preheat the broiler.

Thoroughly shake off the marinade from the chicken pieces and pat dry with paper towels. Brush on both sides with the remaining 1 tablespoon oil. (Discard the marinade.) If broiling, place on a well-oiled broiler pan or wire rack set on a large baking sheet. Grill or broil, turning once, until an instant-read thermometer inserted into the thickest part registers 165°F, 10 to 14 minutes. Serve the chicken with the reserved salsa.

Tips & Notes
Make Ahead Tip: Cover and refrigerate the salsa for up to 1 day; serve at cool room temperature. Marinate the chicken (Step 2) for up to 1 day.

Tips: To remove corn kernels from the cob, stand an ear of corn on one end and slice the kernels off with a sharp knife. One ear will yield about 1/2 cup kernels.
 
A nonreactive bowl, pan or baking dish—stainless-steel, enamel-coated or glass—is necessary when cooking with acidic foods, such as lemon, to prevent the food from reacting with the pan. Reactive pans, such as aluminum and cast-iron, can impart off colors and/or flavors.

Servings: 4
Nutrition per Serving: 176 Calories, 7g Fat, 1g Sat, 1g mono, 63mg Cholesterol, 5g Carbs, 2g Fiber, 0g Added Sugars, 24g Protein,  320mg Sodium, 419mg Potassium

Nutrition Bonus: Vitamin C (58% daily value), Vitamin A (23% dv)

Carbohydrate Servings: 0

Exchanges: 1 vegetable, 3 lean meat


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[Healthy_Recipes_For_Diabetic_Friends] Zucchini Noodles with Garlic Shrimp - 11.9g Carbs, 3.5g Fiber, 5.2g Sugar

 

Zucchini Noodles with Garlic Shrimp - 11.9g Carbs, 3.5g Fiber, 5.2g Sugar
 
From: As Easy As Apple Pie
Cuisine: Main Course
Prep time:  15 min
Cook time:  6 min
Total time:  21 min
Serve 4

6 zucchini, washed
450 grams (1 lb) shrimp, peeled and deveined
2 garlic cloves, minced
1 tsp paprika
1/2 tsp chili flakes
The juice of 1 lemon
2 Tbsp olive oil
1/2 tsp salt
1/4 tsp pepper
2 Tbsp fresh parsley, finely chopped

Using a spiral slicer, cut the zucchini into noodles and place them into a colander over a bowl or in the sink.

Sprinkle the zucchini with salt and toss to combine. Let the zucchini sit for 15 minutes while the salt extracts the moisture.

Meanwhile, combine garlic, paprika, chili flakes,lemon juice, and shrimp in a bowl and mix well.

Heat the olive oil in a large skillet over medium high heat. When the pan is hot, add the shrimp and season with salt and pepper. Saute until the shrimp change color.

Rinse the zucchini under running water to remove the salt and dry on paper towels.

Add the zucchini noodles and parsley to the garlic shrimp, toss to coat and serve.

Enjoy!

Serves: 4
Serving size: 419 g
Nutrition per Serving:
231 Calories, 9.7g Fat, 1.1g Saturated fat, 0g Trans fat, 169mg Cholesterol, 11.9g Carbs, 3.5g Fiber, 5.2g Sugar, 491mg Sodium, 26.8g Protein


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[Healthy_Recipes_For_Diabetic_Friends] Summer Garden Fish Tacos - 26g Carbs, 5g Fiber

 

Summer Garden Fish Tacos - 26g Carbs, 5g Fiber

From: www.tasteofhome.com - Taste of Home June/July 2014
I like to serve fish tacos with quinoa and black beans for a complete and satisfying meal. If you've got them, add colorful summer toppings like bright peppers, green onions or purple carrots. —Camille Parker, Chicago, Illinois
Prep: 20 min
Grill: 20 min
Servings: 4

1 medium ear sweet corn, husk removed
1 poblano pepper, halved and seeds removed
4 tilapia fillets (4 oz each)
1/8 tsp salt
1 yellow summer squash, halved lengthwise
1 medium heirloom tomato, chopped
1/3 cup chopped red onion
3 Tbsp coarsely chopped fresh cilantro
1 tsp grated lime peel
3 Tbsp lime juice
8 taco shells, warmed
1/2 medium ripe avocado, peeled and sliced

Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Grill corn and pepper, covered, over medium heat 10-12 minutes or until tender, turning occasionally. Cool slightly.

Meanwhile, sprinkle fish with salt. Grill fish and squash, covered, over medium heat 7-9 minutes or until fish just begins to flake easily with a fork and squash is tender, turning once.

Cut corn from cob and place in a bowl. Chop pepper and squash; add to corn. Stir in tomato, onion, cilantro, lime peel and lime juice. Serve fish in taco shells; top with corn mixture. Yield: 4 servings.

Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Serving Size: 2 tacos
Nutrition per Serving: 278 Calories, 10g Fat, 2g Saturated Fat, 55mg Cholesterol, 214mg Sodium, 26g Carbs, 5g Fiber, 25g Protein

Diabetic Exchanges: 3 lean meat, 1 1/2 starch, 1 vegetable, 1/2 fat


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Wednesday, May 27, 2015

[Healthy_Recipes_For_Diabetic_Friends] Avocado Hummus - 32.5g Carbs, 7.4g Fiber

 

Avocado Hummus - 32.5g Carbs, 7.4g Fiber

From: SparkPeople user LEDANSER
A great dip for chopped vegetables or pita wedges.
Servings: 8

2 (15oz) cans chick peas
3 cloves garlic, finely minced
3-4 Tbsp fresh lemon juice
3 Tbsp Tahini
1/2 tsp salt
1/2 tsp cumin
1/8 tsp garam masala (optional)
1/2 cup low-fat plain yogurt
1 ripe avocado

Drain beans and rinse in a colander until water runs clear. Puree beans with garlic in a food processor.
Add remaining ingredients and blend until thick and smooth. Add more salt or lemon juice if desired.
Transfer to a bowl, cover, and chill until ready to serve.

Servings: 8
Nutrition per Serving: 227.9 Calories, 8.1g Total Fat, 0.6mg Cholesterol, 517.7mg Sodium, 32.5g Total Carbs, 7.4g Dietary Fiber, 8.3g Protein


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Tuesday, May 26, 2015

[Healthy_Recipes_For_Diabetic_Friends] Middle Eastern Tuna Salad - 9g Carbs, 04 g Fiber, 0g Added Sugar

 

Middle Eastern Tuna Salad - 9g Carbs, 04 g Fiber, 0g Added Sugar

From: EatingWell - May/June 1995    
Try this in a whole-wheat pita pocket with fresh spinach and sliced red onion.
Nutrition Profile - - Diabetes appropriate | Low calorie | Low carbohydrate | Low cholesterol | Low saturated fat | Heart healthy | Healthy weight | Gluten free
Servings: 3
Active Time: 15 min
Total Time: 15 min

1/3 cup nonfat plain yogurt
2 Tbsp tahini, or fruity extra-virgin olive oil
1 tsp lemon juice
2 cloves garlic, very finely chopped
1 tsp ground cumin
1 6 oz can solid white tuna in water, drained and flaked
1 8 oz can chickpeas, (3/4 cup), drained and rinsed
1/4 cup chopped flat-leaf parsley
Salt & freshly ground pepper, to taste

Whisk together yogurt, tahini or olive oil, lemon juice, garlic and cumin in a bowl. Stir in tuna, chickpeas and parsley and season with salt and pepper.

Servings: 3
Nutrition per Serving: 220 Calories, 7g Fat, 1g Sat, 2g Mono, 18mg Cholesterol, 19g Carbs, 04 g Fiber, 0g Added Sugars, 21g Protein, 531mg Sodium, 392mg Potassium

Nutrition Bonus: Selenium (68% daily value), Folate (23% dv), Iron & Vitamin C (17% dv).

Carbohydrate Servings: 1

Exchanges: 1 starch, 3 lean meat, 1 fat


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[Healthy_Recipes_For_Diabetic_Friends] Sugar Free Lemon Curd

 

Sugar Free Lemon Curd

4 Tbsp butter, salted
1/2 cup lemon juice, preferably fresh
1 cup sugar equivalent artificial sweetener, preferably liquid (NOTE)
3 eggs
1 egg yolk

Cut butter up into pieces (around 8 to 10 pieces is good). Put the
butter into the freezer.

Blend the rest of the ingredients together, with either a stick blender
or standing blender.

Heat slowly in small saucepan or double boiler. Whisk or stir
frequently. When curd begins to thicken to the point where it coats the
spoon, or leaves a trail when the bottom of the pan is scraped with a
spatula, or is 170 degrees F, remove from heat (do not let it get to
boiling).

Immediately whisk or stir in butter. Keep stirring until butter is
melted and incorporated.

Taste. If you think it's too sharp, try adding another Tablespoon or two
of butter. (readjust nutritional info if you add more).

Put in airtight container. A piece of plastic wrap on the surface will
keep a skin from forming. Cool completely before using (it will thicken
a bit more).

It can keep in refrigerator up to one week.

Makes about 1 cup

NOTE: A powdered sugar substitute may have off flavors. I use EZ-Sweetz
liquid sweetener. It has 0 calories and 0 carbs.

Nutritional Information per Tbsp of Lemon Curd: Calories 45, Pro. 1 gr,
Fat 4 gr, Sat. Fat 2 gr, Carb. 1 gr, Sugar 0 gr, Fiber 0 gr, Sodium 34
mg, Chol. 60 mg

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[Healthy_Recipes_For_Diabetic_Friends] Mustardy Chicken and Cauliflower Salad - 5g Carbs, 3g Fiber, 1g Sugar

 

Mustardy Chicken and Cauliflower Salad - 5g Carbs, 3g Fiber, 1g Sugar

From: www.canadianliving.com - By The Canadian Living Test Kitchen
To save time later in the week, cut an entire head of cauliflower into florets when you're prepping this recipe. Blanch it all as directed and save the extras for other salads or an easy side. Switch it up by using broccoli instead of the cauliflower.
Prep time: 10 min
Total time: 10 min
Servings: 4

3 cups (750 mL) cauliflower florets
4 tsp (18 mL) olive oil
1 Tbsp (15 mL) Dijon mustard
1 Tbsp (15 mL) lemon juice
1 pinch salt
1 pinch pepper
5 cups (1.25 L) packed fresh baby spinach
3 cups (750 mL) cubed grilled chicken

In large pot of boiling salted water, blanch cauliflower until tender-crisp, about 3 minutes. Using slotted spoon, immediately transfer to bowl of ice water. Chill; drain well and set aside.

Meanwhile, in large bowl, whisk together oil, mustard, lemon juice, salt and pepper. Add spinach, chicken and cauliflower; toss to coat.

Servings: 4
Nutrition per Serving: 270 Calories, 13g Total Fat, 3g Sat Fat, 93mg Cholesterol, 33g Protein,  5g Carbs, 3g Dietary Fiber, 1g Sugar,
368mg Sodium, 584mg Potassium 


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Friday, May 22, 2015

[Healthy_Recipes_For_Diabetic_Friends] Amazing Avocado Gelato

 

Amazing Avocado Gelato

2 Tbsp chocolate protein powder
1/2 cup unsweetened almond milk
2 Tbsp unsweetened cocoa powder
1/4 cup avocado (cut in cubes)
1 Tbsp unsweetened coconut flakes
1 drop stevia, chocolate flavor
1 tsp coconut butter

In a blender, mix all the ingredients except coconut flakes. Blend until
creamy and smooth. Mixture should be very thick!

Smooth entire contents into a cake pan or drop in tablespoon sized balls
(like cookies, but a little thinner) onto a cookie sheet. Note that it
is easier to spread the mixture into a cake pan, but it is a little more
challenging to cut it after it has been frozen. Dropping onto a cookie
sheet can be a little messy, but it is easier to grab and eat after
freezing. Try it both ways and see how you like it.

Sprinkle coconut over the top.

Place cake pan or cookie sheet in the freezer for at least 2 hours until
frozen.

Serve as a frozen treat. They taste like Fudgesicles!

Nutritional Info: Calories 239; fat 15.1g; sodium 190mg; carbohydrates
19.3g; protein 12.6g; fiber 8.1g

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Thursday, May 21, 2015

[Healthy_Recipes_For_Diabetic_Friends] Turkey Meatball Soup - 26.9g Carbs, 11.7g Fiber, 8.5g Sugar OR 19.1g Carbs, 5.7g Fiber, 6.5g Sugar

 

Turkey Meatball Soup - 26.9g Carbs, 11.7g Fiber, 8.5g Sugar OR 19.1g Carbs, 5.7g Fiber, 6.5g Sugar

 

From: Dr Axe

Total Time: 60 min

Serves: 2-4

 

1 lb ground turkey

2 eggs

1/4 cup onion, minced

1 tsp garlic, minced

1/2 tsp Onion Powder

Sea Salt and Black Pepper, to taste

1/3 cup Coconut flour

1/2 cup onions, chopped

1-2 cups celery, chopped

1-2 cups carrots, chopped

1 tsp Thyme

3/4 tsp sage

3/4 tsp Rosemary

Sea Salt to taste

4 cups chicken bone broth

2-3 tbsp ghee

 

1. Mix first 7 ingredients together in a bowl. Form into small meatballs

2. In a stock pot over medium high heat, add ghee, onions, celery, and carrots and cook until onions are translucent.

3. Pour bone broth into the stock pot and bring mixture to a simmer. Add remaining seasonings

4. Carefully drop meatballs into simmering broth and cook for an additional 45 minutes

 

Nutrition From: www.caloriecount.about.com

Servings: 2

Serving Size: 936 g

With 2 Tbsp ghee

Nutrition per Serving: 844 Calories, 435 Calories from Fat, 48.4g Total Fat, 17g Saturated Fat, 0g Trans Fat, 428mg Cholesterol, 2069mg Sodium, 1477mg Potassium, 26.9g Total Carbs, 11.7g Dietary Fiber, 8.5g Sugars, 82.9g Protein

Vitamin A 201% - Vitamin C 15% - Calcium 17% - Iron 55%

Nutrition Grade: B

Good points:

            High in niacin

            High in selenium

            Very high in vitamin A

----------------------------------

Nutrition From: www.caloriecount.about.com

No Added Salt! 2 Tbsp Ghee! Low Sodium Broth! Ground Turkey Breast!

Servings: 2

Serving Size: 934 g

Nutrition per Serving: 797Calories, 392 Calories from Fat, 43.6g Total Fat, 14.8g Saturated Fat, 0g Trans Fat, 364mg Cholesterol, 433mg Sodium, 1105mg Potassium, 19.1g Total Carbs, 5.7g Dietary Fiber, 6.5g Sugars, 77.5g Protein

Vitamin A 201% - Vitamin C 15% - Calcium 18% - Iron 37%

Nutrition Grade: B-

 

Good points:

    Low in sugar

    High in selenium

    Very high in vitamin A


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