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Mushroom Pita Pizza
1 teaspoon olive oil
1/2 cup onion; diced
1/2 cup mushrooms
1 (chanterelles, crepes, or
1 (shiitake or cultivated )
1 6 whole-wheat pita bread
2 plum tomatoes, fresh thinly sliced
8 small basil leaves; small fresh
2 teaspoon fresh oregano; chopped or
1/2 teaspoon crushed dried basil
1 oz fresh low-fat goat cheese; crumbled
----Zucchini Variation----
1/2 cup zucchini; thinly sliced
3 tablespoon parmesan cheese
Preheat oven or toaster oven to 400 degrees. In a heavy skillet over
medium heat, heat oil. Add onions and mushrooms; saute for 5 minutes
until the onion and mushrooms are tender.
Meanwhile, split pita bread in half horizontally. Place pita halves
directly on oven rack and bake for 5 minutes or until lightly toasted.
Arrange tomato slices and basil leaves on bread. Scatter cooked
onions and mushrooms over top. Sprinkle with oregrano and goat
cheese. Bake 3 to 8 minutes or until begins to brown around edges.
Remove from oven and cut each pita half in 4 wedges.
Note: Substitute zuccihini for the mushooms and Parmesan for goat
cheese. Proceed as directed. ( I will keep the mushrooms and use
Parmesan Cheese).
Food Exchanges per serving: 1/2 bread/starch exchanges CAL: 66;
Pro: 2g; Car: 9g; Fat: 2g(Calories From Fat 27%); Cho: 5mg;
Source: Joslin Diabetes Gourmet Cookbook by Bonnie Sanders, Ph.D., and
Frances Towner Giedt
Amish-Style Chicken And Corn Soup
1/2 stewing hen or fowl
2 quart chicken stock or broth
1/4 cup onion; coarsely chopped
1/2 cup carrots; coarsely chopped
1/2 cup celery; coarsely chopped
1 teaspoon saffron threads; (optional)
3/4 cup corn kernels; (fresh/frozen)
1/2 cup celery; finely chopped
1 tablespoon parsley; fresh chopped
1 cup egg noddles; cooked
Combine stewing hen with chicken stock, coarsely chopped onions,
carrots, celery, and saffron threads. Bring the stock to a simmer.
Simmer for about 1 hour, skimming the surface as necessary.Remove and
reserve the stewing hen until cool enough to handle; then pick the
meat from the bones. Cut into neat little pieces. Strain the saffron
broth through a fine sieve.
(Note: The soup can be made through this step in advance. Simply
frefrigerate broth and diced chicken meat for 2 to 3 days, or freeze
the broth and the chicken meat in separate convenienly sized
containers. Be sure to label and date them. To use, defrost, remove
congealed fat, return the broth full boil, and add the diced meat.
Continue with recipe.)
Add the corn, celery, parsley, and cooked noodles to the broth.
Return the soup to a simmer and serve immediately.
Food Exchanges per serving: 1 Lean-Meat Exchange + 2 Vegetable
Exchanges Cal: 11O; Car: 10g; Pro: 13g; Cho: 25mg; Sod: 65mg; FAT: 2g;
Source: Diabetes Forecast Dec 1993
Eggplant with Swiss Cheese Casserole
1/2 cup onion, chopped
1 tablespoon vegetable oil
6 oz can tomato paste
1 3/4 cup water
2 teaspoon dried oregano
1/4 cup parsley leaves, freshly chopped or
2 tablespoon dried parsley flakes
1/2 teaspoon salt
1 large eggplant or zucchini
1 lb swiss cheese, sliced
1 1/2 cup dry bread cubes
1 cup parmesan cheese, grated
Saute the onion in the oil in a saucepan until the onion is tender.
Add the tomato paste, water, oregano, parsley and salt. Simmer over
low heat for 10 minutes. Cut the eggplant (or zucchini) into
1/4-inch-thick slices.
Arrange one layer of eggplant slices in the bottom of a lightly-oiled
9- by 13 inch baking pan. Pour on about 1/3 cup of the tomato sauce.
Top with the Swiss cheese slices.
Add another layer of eggplant slices and pour on about 1/2 cup of the
tomato sauce. Combine the rest of the sauce with the bread cubes and
spoon over the eggplant. Sprinkle on the Parmesan Cheese. Bake in a
325-degree oven for about 25 minutes.
Serves 6
One Serving = Calories: 385 Carbohydrates: 17 Protein: 26 Fat: 26
Sodium: 497 Potassium: 471 Cholesterol: 72
Exchange Value: 3 High-Fat Meat Exchanges + 1 Bread Exchange + 1 Fat
Source: Holiday Cookbook, American Diabetes Association, ISBN
0-13-024894-0, by Betty Wedman, M.S.,R.D.
Crisp Baked Chicken
4 chicken portions; quarters or breasts skinn
1 tablespoon oil
1 tablespoon lemon juice
1 tablespoon wholegrain mustard
1 salt to taste
1 pepper to taste
1 tablespoon dried sage
2 tablespoon onion; grated
1 1/2 cup fresh bread crumbs
Preheat the oven at 375 degrees.
Place the chicken pieces in a greased baking dish. Place the oil,
lemon juice, mustard, plenty of seasoning, sage and onion in a
screw-top jar and shake well until everything is thoroughly combined.
Brush the chicken pieces generously with the mustard-and-onion
mixture, ensuring that they are particularly well coated on top.
Press the soft bread crumbs on each chicken portion as it is brushed
with the mixture to make, even coating.
Bake the coated chicken for 50-60 minutes, or until they are crisp and
golden outside and thoroughly cooked through and the juices run clear
when pierced with the tip of a knife. Serve at once.
No food exchanges were listed
Source: The Diabetic Cookbook by Bridget Jones
