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Friday, February 28, 2014

Kraut and Tomato Bake

Kraut and Tomato Bake

Most people have never done anything with sauerkraut except spoon it on top of hot dogs, but I saw greater potential in its tangy taste. Surprise yourself tonight with splendid dish.

(Serves 4 )

1(15-ounce) can diced tomatoes, drained and 1/3 cup liquid reserved
20 Ritz reduced –fat crackers, made into crumps
1(15-ounce) can sauerkraut, well drained
2 tablespoons SPLENDA Granular
1 teaspoon dried onion flakes
1/8 teaspoon black pepper

Preheat oven to 350 degrees. Spray an 8-by-8inch baking dish with butter-flavored cooking spray. Arrange tomatoes in prepared baking dish. Sprinkle half of cracker crumbs. Stir SPLENDA onion flakes, and black pepper into reserved tomato liquid .Pour liquid mixture evenly over top. Sprinkle remaining cracker crumps over top. Lightly spray top of crumps with butter-flavored cooking spray. Bake for 30 minutes. Place baking dish on a wire rack and let set for 5 minutes. Divide into 4 servings.

Each serving equals

HE: 2 vegetable * 1 Bread * 3 Optional Calories
98Calories * 2 gm Fat * 2 gm Protein
18 gm Carbohydrate * 522 mg Sodium
50 mg Calcium * 3 gm Fiber
DIABETIC EXCHANGES: 2 Vegetable * 1 Starch

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