Diabetic Appetizers

Baked Tortillas

Begin with 6 corn tortillas. Divide each tortilla into 6 pie-shaped pieces and place them on a cookie sheet evenly spaced. Bake at 400 degrees for 10 minutes then remove from oven and turn each one over. Put them back in the oven for 3 to 4 minutes more. Makes 6 servings.

Nutritional Information (1 serving):
Calories: 67
Carbohydrate: 14 grams
Protein: 2 grams
Fat: 1 gram
Saturated Fat: trace
Cholesterol: 0 mg
Fiber: 2 grams
Sodium: 48 mg
Potassium: 46 mg
Calcium: 53 mg
Exchanges: 1 starch

Bean Dip

4 cups cooked pinto beans
1/4 cup chopped onion
1/2 teaspoon garlic powder
1/2 teaspoon cumin
1/8 teaspoon oregano
1/4 teaspoon salt

To begin blend pinto beans in a bowl. Mix the remaining ingredients into beans. Refrigerate and serve. Carrot or celery sticks are ideal for scooping the bean dip. One serving is 1/4 cup.

Nutritional Information (1 serving):
Calories: 60
Carbohydrate: 11 grams
Protein: 4 grams
Fat: trace
Saturated Fat: trace
Cholesterol: 0 mg
Fiber: 4 grams
Sodium: 34 mg
Potassium: 206 mg
Calcium: 22 mg
Exchanges: 1 starch

Super Veggie Wrap

1 cucumber, peeled and thinly sliced
2 small zucchini, thinly sliced
2 carrots, peeled and thinly sliced
4 large white mushrooms, chopped
4 green onions, chopped
1 clove garlic, chopped
4 (10-inch) fat-free flour tortillas
1/2 C fat-free cream cheese

Combine all the vegtables in a small mixing bowl. On each tortilla thinly spread 1 tbsp cream cheese. Next take some of the chopped vegetable mixture and spread it evenly across center of tortilla. Roll up tortilla, trapping ingredients tightly inside tortilla. When finished rolling, slice each tube into 1-inch wide sections to serve. Can serve with salsa. Makes 4 servings.

Nutritional Information (1 serving):
Calories: 302
Carbohydrate: 60 grams
Protein: 11 grams
Fat: 4 grams