Eggs Curry Recipe
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Eggs Curry
6 eggs, hard boiled
1/4 cup almonds, slivered
2 tbsp diet margarine
1 onion
1/2 cup celery, chopped fine
1 1/2 tbsp arrowroot
1 tsp salt
1 1/2 tsp curry powder
2 cups nonfat milk
4 slices toast
Thinly slice shelled eggs. Brown almonds in margarine until golden brown.
Remove; drain on absorbent paper. In same pan saute onion and celery until
golden; stir in arrowroot, salt, and curry powder; stir in milk slowly.
Cook, stirring constantly, stirring constantly, until thick and smooth.
Stir in slice egg, heat to boil. Place a slice of toast in the bottom of
each of four individual, headed casseroles. Divide eggs evenly over the
toast; sprinkle with almonds.
Food Exchange per serving: 1 BREAD/STARCH EXCHANGE + 1 1/2 MEDIUM-FAT
EXCHANGES + 1/2 FAT EXCHANGE + 1/2 NONFAT MILK + 1/2 VEGETABLE EXCHANGES
CAL: 275
Source: Recipes for Diabetics by Billi Little (1985 version) Brought to
you and yours via Nancy O'Brion and her Meal-Master.
NOTE: Egg substitute could be used with. |
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Dieting tips
If you want to become thinner and boost your all round shape, then you should make plans to start a meticulously prepared healthy-minded diet. Theoretically, this ought to incorporate 5 portions of fruit & vegetables every day and also require the correct mixture of fat, carbohydrates and proteins.
People starting a weight loss program frequently concentrate upon chain store and brand name food products labelled as 'low-fat'. This is frequently incorrect, seeing that a food product may be significantly reduced in fat, but still dangerously high in calories and carbohydrates.
When devising a weight loss program, the most important step is to make efforts to decrease your intake of fats, refined carbohydrate and salt.
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