Diabetic Veggi Sandwich
This diabetic veggi sandwich is full of flavor. Just because a sandwich is not loaded with tons of meat does not mean that it lacks in taste. It is full of tomatoes, zucchini, peppers,and basil. They are all layered on one another and topped with mozzarella cheese.
Broiled Open-Faced Vegetarian SandwichYield1 Servings Measure Ingredient 2 slices Italian bread; 1 inch thick 2 teaspoons Reduced-calorie margarine Tomato slices Zucchini slices Onion slices Green pepper slices Garlic powder Basil Pepper 2 ounces Part-skim mozzarella cheese 1. Spread bread with 1 teaspoon margarine on each. Top with tomato, zucchini, onion, and green pepper slices. Sprinkle with garlic powder, basil, and pepper; top with cheese. 2. Broil until browned on edges and cheese is melted. 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 Monday, 3/2/98 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 Broiled Open-Faced Vegetarian Sandwich 1 small banana Copyright © 1998 American Diabetes Association MC Fortmatted and MC Busted by Barb at PK Return from Diabetic Veggi Sandwich to Diabetic Vegetarian Recipes
New! CommentsLeave us a comment in the box below. |
Recent Emails"I just found your site, and love the simplicity of the recipes and the user friendly navigation of the site. I will be back. My own little online cookbook"
-Jenny P., Redondo Beach "I love that you take the time to make the recipes. Not all taste buds are created equal, but I like most of the recipes that you do!" -Rhonda Berone, Saint Paul |
