|1 tablespoon||Sesame oil; or vegetable oil|
|1||Clove garlic; crushed|
|8 ounces||Pork tenderloin; thinly sliced|
|1 cup||Sliced shiitake; or other mushrooms|
|1½ cup||Sliced bok choy; with leaves|
|4 ounces||Water chestnuts; drained and rinsed|
|1 tablespoon||Lite soy sauce|
Add oil to a large skillet or wok over medium-high heat and cook garlic 1 minute.
Add pork, stirring constantly, and cook 3 to 5 minutes. Add mushrooms and cook for 1 minute, stirring constantly. Add bok choy and water chestnuts and cook, stirring constantly, 2 to 3 minutes.
Add soy sauce; toss to coat.
Exchanges: All dinner menus this week have about 550 calories total and include:
2-3 Starch servings 1-3 Meat or Meat Substitute servings 1-3 Vegetable servings 1 Fruit serving 1-2 Fat servings Total Fat -- 20g Total Carbohydrate -- 45g Protein -- 33g Some menus have 1 Skim Milk serving instead of 1 Meat, 1 Starch, or 1 Fruit serving.
Recipe for Saturday, 5/2/98
Notes: This week we are featuring complete dinner menus and accompanying recipes from the cookbook Magic Menus for People with Diabetes, a calorie-controlled collection of the "best of" the award-winning Month of Meals series of menu planners.
You can order a copy of this and many other cookbooks from our online bookstore or call 1-800-ADA-ORDER (1-800-232-6733).
Dinner: 1 serving Bok Choy Saut ⅔ cup cooked brown rice ⅓ cup fresh pineapple chunks mixed with ½ cup fresh strawberries Copyright © 1998 American Diabetes Association MC formatted using MC Buster 2.0f & SNT on ⅚/98 Notes: 2 servings/Serving size: ½ recipe Recipe by:
Posted to MC-Recipe Digest by Barb at PK <abprice@...> on May 5, 1998
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