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Chicken Breasts With Carrot and Zucchini Stuffing
2 sm. whole chicken breasts
1 c. carrots, shredded (about 2 sm.)
1 c. zucchini, shredded (about 1 med.)
1 tsp. salt
1/4 tsp. poultry seasoning
1 envelope chicken-flavored bouillon
1/4 c. water
With sharp knife, remove skin and excess fat from chicken breasts. Cut each breast in half, along breastbone; remove breastbone. From cut side of each chicken
breast half, with tip of sharp knife, cut and scrape meat away from rib cage, gently pulling back meat to form pocket; set aside. In medium bowl, combine carrots,
zucchini, salt and poultry seasoning. Spoon about 1/2 cup mixture into each pocket; secure with toothpicks. In 10 inch skillet, place chicken, sprinkle with bouillon.
To skillet add water, over medium high heat, heat to boiling. Reduce heat to low; cover and simmer about 40 minutes or until chicken is fork tender. Remove toothpicks.
Makes 4 servings, 180 calories per serving.
Diabetic Barbeque Sauce
1 sm. onion, minced
1 (8 oz.) can tomato sauce
2 c. water
1/4 c. wine vinegar
1/4 c. Worcestershire sauce
1 tsp. salt (optional)
2 tsp. paprika
2 tsp. chili powder
1 tsp. pepper
1/2 tsp. cinnamon
1/8 tsp. cloves
Combine all ingredients; bring to full boil. Simmer 20 minutes. Serving size = 1/4 cup, free food.
Carrot Cabbage Slaw (Diabteic Recipe)
1/2 head cabbage
1 sm. onion
2 celery stalks
2 carrots
1 tbsp. mayonnaise
2 pkg. Sweet 'N Low
1/2 tsp. black pepper
2 tbsp. vinegar
2 tbsp. lemon juice
Shred cabbage and carrots. Finely chip onion and celery. Mix together in a large bowl. In a separate bowl,
mix together Sweet 'N Low, pepper, vinegar, lemon juice, and mayonnaise. Pour over shredded vegetables and refrigerate.
Yield 10 servings. Exchanges: One serving equals 1 vegetable; calories: one serving equals 23 calories.
Cream Puffs
Melt 1/2 cup oleo in 1 cup boiling water. Sift together 1 cup flour and 1/2 teaspoon salt. Add to boiling liquid all
at once and stir until mixture leaves side of pan in compact ball. Cool 1 minute. Put in mixing bowl and add 4 eggs -
one at a time, beating well after each addition. Drop by rounded teaspoon onto ungreased cookie sheet. Bake at 450 degrees
for 10 minutes and then at 400 degrees for about 25 minutes. Cool and fill with favorite filling. Suggested filling:
1 tub Cool Whip, stir in 1/2 package instant vanilla pudding. Most diabetics can have this.
Grilled Turkey Tenderloin
1/4 c. low-sodium soy sauce
1/4 c. sherry wine or apple juice
1/8 tsp. black pepper
2 tbsp. crushed onion
1 lb. uncooked turkey tenderloin, 3/4 to 1 inch thick
1/4 c. peanut oil
2 tbsp. lemon juice
1/8 tsp. garlic salt
1/4 tsp. ground ginger
In a shallow pan, blend all marinade ingredients together. Add turkey, turning to coat both sides. Cover; marinate in refrigerator
several hours or overnight, turning occasionally. Grill the tenderloins over hot coals, 8-10 minutes per side, depending on the thickness.
Tenderloins are done when there is no pink in the center - do not over cook. Serve in 1/4 inch thick slices in toasted buns. Yields 4 servings.
Maraschino Cerry - Gumdrop Cookies
1/2 c. margarine
1/4 c. brown sugar
1 egg yolk
1 c. flour
1 1/2 tsp. vanilla extract
1/4 tsp. salt
24 sm. gum drops or 12 maraschino cherries, halved
Cream together margarine adding sugar slowly. Mix in egg yolk and vanilla extract. After sifting dry ingredients together slowly add creamed mixture.
Roll into small balls and place on ungreased cookie sheet. Bake at 350 degrees for 5 minutes. After removing from oven, gently press maraschino cherry
half or 1 gumdrop in the center of each cookie. Return to oven and continue baking for an additional 8-10 minutes. 2 cookies = 1 fruit exchange and 2
fat exchanges. Yields 2 dozen cookies.
Broiled Chicken with Garlic
2 1/2 lbs. chicken, quartered
6 cloves garlic
3/4 tsp. powdered rosemary
Salt & pepper to taste
Chicken bouillon
Rub chicken with 2 pressed garlic cloves, and rosemary. Also rub with salt and pepper. Let stand 30 minutes. Put chicken in broiler pan and coat top with bouillon.
Sprinkle with 2 slivered garlic cloves. Add a little bouillon to pan. Broil turning when half done. Coat top sides with bouillon and 2 more slivered garlics.
Baste with pan drippings.
Skillet Eggs
1/4 c. tomato juice
1/8 tsp. pepper
2 eggs
1/4 tsp. salt
1/4 tsp. parsley flakes
In skillet, combine all ingredients except eggs. Stir over moderate heat until mixture comes to a boil. Add eggs, one at a time. Cook over moderate heat basting with tomato juice. Baste until eggs are set. About 4 minutes.
