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Scalloped Potato Treat Recipe for Diabetes Meal Plan
1 large tomato diced (about 1 1/4 cups) 1 tsp herbes de Provence 1/2 tsp salt 1/4 tsp freshly ground black pepper 1/4 tsp ground nutmeg 5 medium russet potatoes peeled and thinly sliced 2 cups skim milk 2 cups evaporated skim milk 1 tbsp margarine cut into small pieces Preheat oven to 350. In a small bowl, combine tomato, herbes de Provence, salt, pepper, and nutmeg. Mix well. Reserve 2 tablespoons. Spray a 10-inch round cake pan with vegetable cooking spray. Place one-quarter of potatoes in an even layer in prepared pan. Top with one-third of tomato mixture. Repeat layering potatoes and tomato mixture, ending with a layer of potatoes. Spread reserved tomato mixture on top. In a medium bowl, combine skim milk, and evaporated skim milk. Mix well. Pour milk mixture over potatoes. Dot top with margarine. Bake potatoes until tender and golden around edges, about 55 minutes. Serve immediately. Nutrition per serving: About 3/4 cups 137 calories 24 grams carbohydrates 7 grams protein 197 mg sodium 1 gram fat 3 mg cholesterol
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