Exchanges For Special Foods(vegetarian) Recipe
Yield: 1 ChartRecipe by luhu.jp
Ingredients:
Recipe via Meal-Master (tm) v8.05
Directions:
EXCHANGES FOR SPECIAL FOODS brewers yeast, 3 Tblsp = 1 bread; carob
flour, 1/8 cup = 1 bread; kefir, 1 cup = 1 milk plus 1 fat; miso, 3
Tblsp = 1 bread plus 1/2 lean meat; sea vegetables, cooked, 1/2 cup =
1 vegetable; soy flour, 1/4 cup = 1 lean meat plus 1/2 bread; soy
grits, raw, 1/8 cup = 1 lean meat; soy milk, 1 cup = 1 milk plus 1
fat; tahini, 1 tsp = 1 fat; tempeh, 4 oz. = 1 bread plus 2 protein;
wheat germ, 1 Tblsp = 1/2 bread; (if used in large amounts may need
to add a fat exchange. Speak to your dietitian.)
The article also says that vegetarians should treat legumes as 1/2
protein and one bread, rather than just bread. The author also
reccomends using low fat, high fiber recipes.
Title: EXOTIC CHICKEN SALAD
Categories: Chicken, Salads
Yield: 8 Servings
4 1/2 lb Chicken breasts, split
2 pk Slivered almonds
2 tb Soy sauce
2 cn Sliced water chestnuts
Butter
Salt and pepper
2 c Mayonnaise
1 1/2 ts Curry powder
2 c Celery, sliced
2 lb Seedless red grapes
Lettuce
2 tb Lemon juice
Brush chicken breast with melted butter and sprinkle with salt and
pepper. Wrap in heavy-duty aluminum foil, seal edges tightly. Place
in shallow pan. Bake at 350~ for 1 hour. Cool, skin, bone and cut
into bite size pieces. Coat almond slivers with butter, spread on
cookie sheet and roast in 350~ oven for about 15 minutes. Spread on
paper towels with salt. Mix mayonnaise, curry, soy sauce and lemon
juice. Combine with chicken, celery, water chestnuts and whole
grapes. Chill. Cover. Serve sprinkled with almonds.
Source from luhu.jp
flour, 1/8 cup = 1 bread; kefir, 1 cup = 1 milk plus 1 fat; miso, 3
Tblsp = 1 bread plus 1/2 lean meat; sea vegetables, cooked, 1/2 cup =
1 vegetable; soy flour, 1/4 cup = 1 lean meat plus 1/2 bread; soy
grits, raw, 1/8 cup = 1 lean meat; soy milk, 1 cup = 1 milk plus 1
fat; tahini, 1 tsp = 1 fat; tempeh, 4 oz. = 1 bread plus 2 protein;
wheat germ, 1 Tblsp = 1/2 bread; (if used in large amounts may need
to add a fat exchange. Speak to your dietitian.)
The article also says that vegetarians should treat legumes as 1/2
protein and one bread, rather than just bread. The author also
reccomends using low fat, high fiber recipes.
Title: EXOTIC CHICKEN SALAD
Categories: Chicken, Salads
Yield: 8 Servings
4 1/2 lb Chicken breasts, split
2 pk Slivered almonds
2 tb Soy sauce
2 cn Sliced water chestnuts
Butter
Salt and pepper
2 c Mayonnaise
1 1/2 ts Curry powder
2 c Celery, sliced
2 lb Seedless red grapes
Lettuce
2 tb Lemon juice
Brush chicken breast with melted butter and sprinkle with salt and
pepper. Wrap in heavy-duty aluminum foil, seal edges tightly. Place
in shallow pan. Bake at 350~ for 1 hour. Cool, skin, bone and cut
into bite size pieces. Coat almond slivers with butter, spread on
cookie sheet and roast in 350~ oven for about 15 minutes. Spread on
paper towels with salt. Mix mayonnaise, curry, soy sauce and lemon
juice. Combine with chicken, celery, water chestnuts and whole
grapes. Chill. Cover. Serve sprinkled with almonds.
Source from luhu.jp