Free Recipe Shrimp and Pea Salad
Recipe Type: D Recipes
Recipe Preparation: cook
Cooking Ingredients for Shrimp and Pea Salad Recipe
1 pk Frozen peas; thawed (16-oz)
1 ts Dill weed
1/4 c Chopped red onion
1 c Cooked shrimp; peeled and
-deveined
2 tb Nonfat mayonnaise
1/2 c Low-fat plain yogurt
Shrimp and Pea Salad Preparation
Mix all ingredients together. 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. Recipe for Sunday, 3/8/98 This week we are featuring complete lunch 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). Lunch: 1 serving Shrimp and Pea Salad 2 4-inch bread sticks 1 slice Low-Fat Lemon Cheesecake Copyright © 1998 American Diabetes Association MC Fortmatted and MC Busted by Barb at PK <abprice@wf.net> NOTES : 4 servings/Serving size: 1/4 recipe Recipe by: American Diabetes Association by abprice@wf.net <abprice@wf.net> on Mar 13, 1998
Cooking Temperature:
Recipe Serves: 1
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