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Preserves
1 (14 1/2 oz.) can Italian diced tomatoes, undrained
2 medium potatoes, peeled and cut into 1/2-inch cubes
5 medium carrots, chopped
3 celery ribs, chopped
1 large onion, chopped
1 medium green bell pepper, chopped
2 (4oz.) can mushroomstems and pieces, drained
2 low-sodium chicken bouillon cubes
Artificial Sweetener equal to 2 tsp. sugar
1/4 tsp. pepper
1 tablespoon cornstarch
2 cups cold water
In a 5 quart crockpot, combine the first 12 ingrediants. In a small bowl, combine cornstarch and water until smooth. Stir into chicken mixture. Cover and cook on low for 8 to 10 hours or until vegetables are tender.
Serves 10
Nutritional Analysis: One 1-cup serving equals: 123 calories, 209mg sodium, 25mg cholesterol, 16gm carbohydrate, 11gm protein, 1gm fat, 3gm fiber
Diabetic Exchanges: 2 Vegetables, 1 Very Lean Meat, 1/2 Starch
