Recipe Guide

See how we calculate nutrition information to help you count calories, carbs, and serving sizes.

Inside Our Recipes

1. Precise serving sizes (listed below the recipe title) help you manage portions.

2. When ingredient choices appear, we use the first one to calculate the nutrition analysis.

3. Ingredients listed as optional are not included in the per-serving nutrition analysis.

4. Kitchen basics such as ice, salt, black pepper, and nonstick cooking spray sometimes are not listed in the ingredients list; they are italicized in the directions.

5. Test Kitchen tips and sugar substitutes are listed after the recipe directions.

6. Nutrition facts per serving and food exchanges are noted with each recipe.

7. Ingredients

• Tub-style vegetable oil spread refers to 60% to 70% vegetable oil product.
• Lean ground beef refers to 95% or leaner ground beef.

Key to Abbreviations

• cal. = calories
• sat. fat = saturated fat
• chol. = cholesterol
• carb. = carbohydrate
• pro. = protein

High-Standards Testing!

This seal assures you every recipe in this issue of Diabetic Living® Meals by the Plate has been tested in the Better Homes and Gardens® Test Kitchen. This means each recipe is practical, reliable, and meets our high standards of taste appeal.