The Complete Diabetes Prevention Plan by Sandra Woodruff

Author:Sandra Woodruff
Language: eng
Format: epub
Publisher: Penguin Publishing Group

1. Coat a large nonstick skillet with nonstick cooking spray and preheat over medium-high heat. Cook the beef in two batches for several minutes, until nicely browned.

2. Transfer the beef to a 3-quart or larger slow cooker. Add the onion, carrots, beef granules, thyme, oregano, and pepper. Pour in the water, undrained tomatoes, and tomato soup.

3. Cover and cook on high for 4 hours or on low for 8 hours. Add the barley and cook for an additional hour at high or 2 hours at low, until the barley is tender. Add the peas and cook for 30 minutes at high or 1 hour at low. Serve hot.

Nutritional Facts (per 1-cup serving)

CALORIES: 145 CARBOHYDRATES: 16 g

CHOLESTEROL: 29 mg FAT: 2.5 g SAT. FAT: 0.8 g

FIBER: 3 g PROTEIN: 14 g SODIUM: 442 mg

CALCIUM: 22 mg

Diabetic exchanges: 1½ lean meat, ½ starch, 1½ vegetable

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