|
Ingredients: 1/2 cup chopped onion 1/2 cup chopped celery 1/4 cup chopped green pepper 1 garlic clove, minced 1 (14.5 ounce) can chicken broth, divided 2 cups diced peeled potatoes 1 cup sliced carrots 1 teaspoon seasoned salt (optional) 1/2 teaspoon dill weed 1 small zucchini, thinly sliced 1 (14.75 ounce) can cream-style corn 1 (12 fluid ounce) can fat free evaporated milk 2 cups cooked salmon chunks or 2 cans (7-1/2 ounces each) salmon, drained and bones removed Directions: In a saucepan, cook onion, celery, green pepper and garlic in 1/4-cup broth until tender. Add potatoes, carrots, and seasoned salt if desired and dill and remaining broth. Cover and simmer for 20 minutes or until vegetables are tender. Add zucchini; simmer for five minutes. Add corn, milk and salmon; heat through. Nutritional Analysis: One 1-cup serving (prepared with low-sodium broth, no-salt-added corn and evaporated skim milk and without seasoned salt) equals: Nutritional information per serving: Calories: 225 Sodium: 147mg Cholesterol: 27mg Carbohydrate: 29g Protein: 20g Fat: 4g Diabetic Exchanges: 2 lean meat, 1-1/2 starch, and 1 vegetable. |