Corrected introduction...
Spicy Shrimp Casserole - 25g Carbs, 3g Fiber, 3g Sugar
From: www.diabeticlivingonline.com
Baked tortilla strips make a crunchy low-fat topper for this Mexican-seasoned main dish.
Servings: 6
Servings Size: about 3/4 cup
6 6-inch corn tortillas, cut into bite-size strips
1 cup bottled green salsa
1 cup shredded reduced-fat Monterrey Jack cheese (4 oz)
1/2 cup light dairy sour cream
3 Tbsp all-purpose flour
1/4 cup snipped fresh cilantro
1 (12oz pkg) frozen cooked, peeled, and deveined shrimp, thawed
1 cup frozen yellow and white whole kernel corn
1 medium tomato, coarsely chopped
1/4 cup light dairy sour cream (optional)
Preheat oven to 350 degrees F.
Place half of the tortilla strips in the bottom of a lightly greased
2-quart baking dish; set aside. Arrange remaining tortilla strips on
a baking sheet; bake for 12 to 14 minutes or until crisp.
Meanwhile, in a large bowl, stir together salsa, cheese, the 1/2 cup
sour cream, the flour, and 2 tablespoons of the cilantro. Stir in
shrimp and corn. Spoon shrimp mixture over tortilla strips in baking dish.
Bake, uncovered, for 40 to 45 minutes or until heated through. Let stand for 10 minutes before serving. Sprinkle with baked tortilla strips, tomato, and the remaining 2 tablespoons cilantro.
If desired, serve with the 1/4 cup sour cream.
Servings: 6
Servings Size: about 3/4 cup
Nutrition per Serving:
8g Total Fat, 4g Saturated Fat, 1g Monounsaturated Fat,
1g Polyunsaturated Fat, 129mg Cholesterol, 564mg Sodium,
25g Carbs, 3g Fiber, 3g Total Sugar, 20g Protein
Vitamin C (DV%)16 - Calcium (DV%)21 - Iron (DV%)16
Diabetic Exchanges: 1 1/2 Starch, 2 1/2 Lean Meat, 1/2 Fat
--- In Healthy_Recipes_For_Diabetic_Friends@yahoogroups.com, "Chef Gloria 1030" <chefgloria1030@...> wrote:
>
> Spicy Shrimp Casserole - 25g Carbs, 3g Fiber, 3g Sugar
>
> From: www.diabeticlivingonline.com
>
> Cheese, chili beans, and rice come straight from the cooker, neatly
> packaged in sweet peppers. Use a mix of green, red, and yellow peppers
> for a festive look on the table.
> Servings: 6
> Servings Size: about 3/4 cup
>
> 6 6-inch corn tortillas, cut into bite-size strips
> 1 cup bottled green salsa
> 1 cup shredded reduced-fat Monterrey Jack cheese (4 oz)
> 1/2 cup light dairy sour cream
> 3 Tbsp all-purpose flour
> 1/4 cup snipped fresh cilantro
> 1 (12oz pkg) frozen cooked, peeled, and deveined shrimp, thawed
> 1 cup frozen yellow and white whole kernel corn
> 1 medium tomato, coarsely chopped
> 1/4 cup light dairy sour cream (optional)
>
> Preheat oven to 350 degrees F.
>
> Place half of the tortilla strips in the bottom of a lightly greased
> 2-quart baking dish; set aside. Arrange remaining tortilla strips on
> a baking sheet; bake for 12 to 14 minutes or until crisp.
>
> Meanwhile, in a large bowl, stir together salsa, cheese, the 1/2 cup
> sour cream, the flour, and 2 tablespoons of the cilantro. Stir in
> shrimp and corn. Spoon shrimp mixture over tortilla strips in baking dish.
>
> Bake, uncovered, for 40 to 45 minutes or until heated through. Let stand
> for 10 minutes before serving. Sprinkle with baked tortilla strips, tomato,
> and the remaining 2 tablespoons cilantro.
>
> If desired, serve with the 1/4 cup sour cream.
>
> Servings: 6
> Servings Size: about 3/4 cup
> Nutrition per Serving:
> 8g Total Fat, 4g Saturated Fat, 1g Monounsaturated Fat,
> 1g Polyunsaturated Fat, 129mg Cholesterol, 564mg Sodium,
> 25g Carbs, 3g Fiber, 3g Total Sugar, 20g Protein
>
> Vitamin C (DV%)16 - Calcium (DV%)21 - Iron (DV%)16
>
> Diabetic Exchanges: 1 1/2 Starch, 2 1/2 Lean Meat, 1/2 Fat
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