Text 18360, 112 rader
Skriven 2007-07-29 10:40:00 av FRED A BALL (1:123/140)
     Kommentar till en text av SEAN DENNIS
Ärende: 892 Thursday
====================
SD*>DS> If you haven't had a sleep study done yet, you might want to consider
SD*>DS> it. You may have sleep apnea which could aggravate your other
SD*>DS> conditions.
SD*>Yeah, I have wondered about that myself.  However, getting the VA to pay fo
SD*>anything /they/ don't think is necessary is another matter entirely. :/

I recomend one too!  I had to have one done and now use a CPAP machine
and sleep better, A LOT BETTER!.  I get my supplies from the VA for
free, Those masks and hoses are rather expensive.  You will really feel
better in the morning too.

Now to keep from gathering the rath of the moderators here is some thing
on topic.
MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Spiced Lentil Casserole
 Categories: Diabetic, Casseroles, Main dish, Vegetarian, Low-fat/cal
      Yield: 8 Servings

    1/4 ts Crushed red chili flakes
    1/2 ts Turmeric
      1 pn Asafetida (optional)
      2 tb Canola oil
      1 c  Sliced scallions
    1/2 c  Chopped green bell pepper
      3    Garlic cloves; minced
      2 c  Shredded green cabbage
      2 c  Cooked brown rice
      3 c  Cooked brown lentils
      1 c  Vegetable stock
      1 c  Frozen peas; thawed

  Preheat oven to 350 degrees F.

  In a large skillet, saute chili, turmeric and asafetida in oil for 2
  minutes.

  Add scallions, bell pepper, garlic and cabbage and saute for 5
  minutes.

  Combine with rice, lentils, stock and peas in a baking dish and bake
  for 20 minutes.  Serve warm.

  Per serving: 229 cal, 10 g prot, 27 mg sod, 39 g carb, 4 g fat, 0 mg
  chol, 35 mg calcium

  HINT: Serve with Gingered Carrot and Spinach Supreme (recipe separate)

  Source: Vegetarian Gourmet, Autumn 1993 Typed for you by Karen
  Mintzias

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Turkey Noodle Soup
 Categories: Diabetic, Poultry, Main dish, Soups/stews, Crockpot
      Yield: 6 Servings

MMMMM---------------------------STOCK--------------------------------
      1    All bones from roast turkey
      7 c  Water
      1    Bay leaf;
      1    Stalk celery; chopped
      1    Onion; quartered

MMMMM----------------------------SOUP---------------------------------
    1/4 c  Broken noodles; 1/2" pieces
      1    Celery; Stack & leaves, chop
      1    Carrot; chopped
      3    Green onions; sliced
    1/3 c  Zucchini; grated
      1 ts Dried basil;
      1 ts Dried thyme;
      1 ds Hot pepper sauce;
           Salt to taste
           Freshly ground pepper

  My note: Remove bones from turkey or chicken before serving and
  refrigerate or freeze until you have time to prepare the soup. I like
  to do it the next day, if possible, and make a batch of crackers
  while the soup is cooking.

  STOCK: In stockpot or large saucepan, combine bones, water, bay leaf,
  celery and onion. (Skin and drippings may be included, if desired.)
  Simmer, covered about 4 hours. Strain, reserving stock. Let bones
  cool, pick out any meat and add to the stock.

  SOUP: In stockpot or saucepan, bring stock to boil; add noodles and
  simmer for 5 minutes. Add celery, carrot, green onions, zucchini,
  basil and thyme. Simmer for 10 minutes.  Stir in hot pepper sauce,
  season with salt and pepper to taste.  Makes about 4 1/2 cups.

  3/4 cup serving - 91 calories, 1 1/2 protein, 1/2 fruit & vegetable
  choice 5 grams carbohydrate, 11 grams protein, 3 grams fat 137 mg
  sodium, 32 mg cholesterol

  Source:  The Lighthearted Cookbook by Anne Lindsay, Cdn. Heart
  Foundation 1988.  Shared but not tested by Elizabeth Rodier, Nov 93

  VARIATIONS: Substitute rice for noodles. Use 6 cups chicken stock if
  you start without bones For a main course, add 19 oz can chickpeas or
  kidney beans, drained. Other additions: green peas, chopped spinach,
  asparagus, broccoli, potato, squash or turnip.

MMMMM

Happy Cooking
Fred
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