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Quicker Baked Potato

Try this method for speeding up the potato baking process (for a better texture than those that you microwave). Pre-heat the oven to 400. Place the potato in boiling water for 10 minutes. Bake for 30 minutes. This will cut the cooking time in half.


Sunday Italian Vegetable Soup

main dish, vegetables, soups/stews, diabetic, crockpot

1/2 cup dry navy beans
1 water
4 cup chicken broth
3/4 cup carrot; sliced, peeled
1/2 cup potato; sliced with peel
1 tablespoon corn oil
1/2 cup onion; sliced
16 oz can italian tomatoes; including liquid
2 cup cabbage; sliced thinly
1 cup zucchini; sliced
1/2 cup celery; sliced
1/2 cup chick peas; (garbanzo beans) drained
1/2 cup rotini or other pasta; uncooked
1 tablespoon parsly; finely minced fresh
2 teaspoon dried basil; crumbled
1/4 teaspoon salt
1/4 teaspoon ground pepper; freshly

Cover navy beans with water in a large pot. Over medium heat, bring just to the boiling point. Remover pan from heat, cover, and let stand for 1 hour. Drain. Add chicken broth, carrot, and potato. Cover and cook over medium heat until vegetables are almost tender, about 35 minutes. Heat oil in a small skillet and saute onion until tender. Add onion and all remaining ingredients to soup pot. Cook 15 minutes or until pasta is cooked. Serve hot Food exchanges per serving: 2 STARCH EXCHANGES + 1 VEGETABLE + 1 FAT EXCHANGE. CHO: 34g; PRO: 12g; FAT: 4g; CAL: 216; Low-sodium diets: Omit salt. Substitute canned vegetables and broth Source: The Art of Cooking for the Diabetic by Mary Abbott Hess,R.D.,M.S. and Katharine Middleton. Brought to you and yours via Nancy O'Brion and her Meal Master