Mar 102016


I thought beets counted as a vegetable, but my nutritional software is counting it as a starch. So even though the data says I ate 2-1/2 vegetables  today, I personally counted it as 6-vegetables because the pickled beets were delicious, and to me at least, a vegetable.


  • 1 crunchy granola bar
  • 1 egg
  • 1/4 cup egg beaters® 99% egg substitute
  • 1 packet corn grits, instant
  • 2 tangerines


  • 4 ounces cooked corned beef brisket
  • 1 cup mashed potatoes
  • 1 cup pickled beets
  • 1 cup cooked cabbage


  • 3 ounces cooked corned beef brisket
  • 1/2 cup mashed potatoes
  • 1/2 cup pickled beets
  • 1/2 cup raw carrots


  • 1/2 cup lemon juice, bottled
  • Herbal Tea; Iced Tea; Lemon Water

Nutritional Data

Per Serving: 1516 Calories; 58g Fat (33.7% calories from fat); 66g Protein; 191g Carbohydrate; 24g Dietary Fiber; 411mg Cholesterol; 4423mg Sodium.

Calories By Percentage: 34% Fat; 49% Carbohydrate; 17% Protein.

Exchanges: 9-1/2 Grain(Starch); 6-1/2 Lean Meat; 2-1/2 Vegetable; 1-1/2 Fruit; 7-1/2 Fat.

  One Response to “Daily Menu, March 10, 2016”

  1. Maggie—You’re right …according to the American Diabetic food listings beets are listed as a vegetable. Without anything added they are figured at 1/2 cup 5 gms carbs and 25 calories. This is cooked and without any seasonings. The following recipe is very old. The first Weight Watchers meetings opened here in town sometime in the mid-70s and every day a WW recipe was published in the newspaper. We didn’t take the paper, but our next door neighbors saved them for me. Most have gone by the way by now, but the pickled beet recipe is, in my opinion, the best one I’ve ever tasted. I’ve made it and eaten it for a lot of years and never tire of it. I’ve tried other beet recipes but always come back to this one.

    WW Pickled Beets

    1/2 c. cider vinegar 1/4 tsp powdered cloves
    1/2 c water 1/4 tsp ground allspice
    1/2 c splenda 1/4 tsp ground cinnamon
    which measures same as granulated sugar

    Boil the above ingredients in a non-aluminum pan for 2 minutes, then pour over 1-15 oz. can drained beets. Cover and chill for a couple of hours before serving. 1/2 c drained beets equals 1 veg serving, One thing my great-grandmother always did with the leftover pickling liquid after the beets were gone was to hard cooked eggs, peel them and put the eggs in the liquid and let set in the fridge over night. The pickle flavor permeates the egg and they are delicious. Great with a fresh garden salad.

    Any one try these beets and/or eggs please give me feed back.

    Thanks Frankie

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