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15-Minute Chili
Curried Shrimp and Butternut Squash Soup
Creamy Parmesan-Basil Ham and Penne
Spanish Vegetable Paella
Book Description
Readers can pick up a few prepared foods at the supermarket and create a dish in less than 30 minutes that tastes like they cooked for hours. More than 150 recipes feature ingredients from the deli, salad bar, and freezer sections of the grocery store. Special hints on how to find ingredients in the store are also featured, and a map of the usual placement of foods in the grocery store is included.
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Express Lane Diabetic Cooking: Hassle-Free Meals Using Ingredients from the Deli, Salad Bar, and Freezer Sections of Your Grocery Store
Authors: Robyn Webb
Date: September 2000
ISBN: 1580400051
Publisher: American Diabetes Association
Paperback
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Serves 4
2 pkg (8-oz each) frozen pureed butternut squash (called "cooked squash" or "cooked winter squash")
1 (12-oz) can evaporated fat-free milk
2 tsp sugar
1/2 tsp pumpkin pie spice
8 oz frozen, peeled medium shrimp (cooked or uncooked), rinsed under cold water for 2-3 minutes
1 Tbsp curry powder
Salt and fresh ground pepper to taste
2 tsp flaked coconut
In a medium saucepan over medium-high heat, bring the squash and milk to a boil. Reduce heat to low and simmer for 5 minutes.
Add sugar and pumpkin pie spice and continue to simmer for 5 minutes more.
Add the shrimp, curry powder, salt, and pepper and cook 1 more minute. Add the coconut and serve.
Ladle the butternut squash soup into individual bowls with equal portions of the shrimp spooned on top.
Per serving: Calories 180; Calories from Fat 10; Total Fat 1 g; Saturated Fat 0 g; Cholesterol 95 mg; Sodium 233 mg; Carbohydrate 25 g; Dietary Fiber 3 g; Sugars 13 g; Protein 19 g
More From This Book:
15-Minute Chili
Curried Shrimp and Butternut Squash Soup
Creamy Parmesan-Basil Ham and Penne
Spanish Vegetable Paella
