Mexican Scramble Diabetic Recipes

MEXICAN SCRAMBLE (DIABETIC)

Steps:

• In a large skillet over medium heat, brown and drain ground chuck.
• Add onion, green pepper, corn, tomatoes and green chilies, tomato sauce, salt, pepper, and chili powder; mix well.
• Cook uncovered over medium heat for 15 minutes; stir periodically.
• Add macaroni and cornstarch dissolved in water; stir well.
• Continue cooking and stirring over medium heat until mixture thickens, about 2 to 3 minutes.
• Serving size: 1 cup.
• Exchanges Per Serving: 3 Lean Meat, 1 1/2 Starch, 1 Vegetable, 1/2 Fat.
• Nutrition Facts: Calories 329; Calories from Fat 117; Total Fat 13g; Saturated Fat 5g; Cholesterol 75mg; Sodium 548mg; Carbohydrate 27g; Dietary Fiber 3g; Sugars 5g; Protein 26g.

MEXICAN SCRAMBLED EGGS

Steps:

• Whisk eggs together in a bowl. Mix in onion, milk, green bell pepper, red bell pepper, jalapeno pepper, chile powder, onion powder, cumin, cinnamon, salt, and pepper.
• Heat a large skillet over medium-high heat; grease with cooking spray. Pour in egg mixture; cook and stir until golden brown, about 5 minutes per side.

MEXICAN SCRAMBLE

Steps:

• Brown sausage, onion and bell pepper; drain.
• In small bowl, combine eggs and milk; beat well.
• Add to sausage mixture; cook over medium heat, stirring occasionally until eggs begin to set.
• Add cheese; mix lightly.
• Continue cooking until cheese is melted and eggs are set.
• Remove from heat; stand tortilla chips around edge of skillet.
• Spoon salsa over egg mixture.
• Serve immediately with additional salsa and chips.