Guest guest Posted May 20, 2004 Report Share Posted May 20, 2004 > > HASH BROWN POTATOES > > Yield: 4 servings > Source: " Light and Easy Diabetes Cuisine " by > Betty Marks > Book Info: > http://tgcmagazine.com/bin/track/click.cgi?id=26 > > INGREDIENTS > > - 4 medium-size red or baking potatoes (about 1 > pound) > - 2 teaspoons virgin olive oil > - 1 medium-size green bell pepper, diced > - 1/4 teaspoon salt > - Black pepper, to taste > - 2 tablespoons chopped chives > > DIRECTIONS > > Scrub potatoes well and cut into 1/3-inch cubes. > In a large non-stick skillet, heat oil. Stir in > potatoes, bell pepper, salt and black pepper. > Cover and cook over medium heat, stirring > occasionally, > until potatoes are cooked through and crisp, > 20 to 25 minutes. Stir in chives. > > Nutritional Information Per Serving (1/4 of > recipe): > Calories: 68, Fat: 2 g, Cholesterol: 0 mg, > Carbohydrate: 11 g, Protein: 1 g, Sodium: 115 mg > Diabetic Exchanges: 1 Starch/ Bread > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 21, 2004 Report Share Posted May 21, 2004 Are you sure that carb reading is correct? It seems rather low. In any case, I have been told over and over that potatoes are a big no-no for diabetics. [alldiabeticinternational] HASH BROWN POTATOES > > HASH BROWN POTATOES > > Yield: 4 servings > Source: " Light and Easy Diabetes Cuisine " by > Betty Marks > Book Info: > http://tgcmagazine.com/bin/track/click.cgi?id=26 > > INGREDIENTS > > - 4 medium-size red or baking potatoes (about 1 > pound) > - 2 teaspoons virgin olive oil > - 1 medium-size green bell pepper, diced > - 1/4 teaspoon salt > - Black pepper, to taste > - 2 tablespoons chopped chives > > DIRECTIONS > > Scrub potatoes well and cut into 1/3-inch cubes. > In a large non-stick skillet, heat oil. Stir in > potatoes, bell pepper, salt and black pepper. > Cover and cook over medium heat, stirring > occasionally, > until potatoes are cooked through and crisp, > 20 to 25 minutes. Stir in chives. > > Nutritional Information Per Serving (1/4 of > recipe): > Calories: 68, Fat: 2 g, Cholesterol: 0 mg, > Carbohydrate: 11 g, Protein: 1 g, Sodium: 115 mg > Diabetic Exchanges: 1 Starch/ Bread > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 21, 2004 Report Share Posted May 21, 2004 In a message dated 5/21/2004 6:30:12 AM Pacific Standard Time, brucewilson@... writes: > > Are you sure that carb reading is correct? It seems rather low. In any > case, I have been told over and over that potatoes are a big no-no for > diabetics. > Bruce, every diabetic tolerates different things, I can do potatoes with no problems, but rice makes my BG's jump. 11 grams of carbs is not unreasonable. Hugs, marilyn Quote Link to comment Share on other sites More sharing options...
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