Ingredients 8 oz (1/2) of carton plain yogurt-unsweetened low-fat
1/4 cup Dijon mustard
8 Chicken breast halves; -(3 oz) skinned
1/2 cup Soft breadcrumbs
Vegetable cooking spray
Preparation MethodCombine yogurt and mustard, stirring until well
blended. Brush breast halves evenly with yogurt
mixture, and dredge breadcrumbs.
Arrange chicken in a 12 x 8 x 2 baking dish coated
with cooking spray. Cover and bake at 400 degrees of
30 minutes.
Increase Temperature to 450 degrees. Bake, uncovered,
for 15 minutes or until chicken is done and coating is
browned.
Food Exchange
Exchanges: 2 Lean Meat; 1 Vegetable
Saturday, July 11, 2009
Diabetic Corn Chowder
Ingredients
2 tablespoons margarine, diet 1 onion, small, minced 1/2 cup celery, minced 1 tablespoon flour, all-purpose 2 1/4 cups milk, skim 2 10-ounce bags frozen corn 1/4 teaspoon salt 1/4 teaspoon white pepper, ground 1/8 teaspoon thyme, ground paprika
Preparation Method
1. Melt margarine in a heavy 2 quart saucepan over medium heat; add onion and celery and sauté 5 minutes or until tender.2. Stir in flour; cook over low heat 1 minute, stirring constantly;3. Gradually add milk; cook over medium heat, stirring constantly, until thickened and bubbly. Stir in corn, salt, pepper, and thyme; simmer 20 minutes, stirring occasionally.4. Just before serving, puree half the soup in blender or food processor. Return to saucepan and mix with remaining soup. To serve, ladle soup into bowls and sprinkle with paprika.
Food Exchange
Food exchanges per 1 ¼-cup serving: 2 BREAD, ½ medium-fat MEAT
2 tablespoons margarine, diet 1 onion, small, minced 1/2 cup celery, minced 1 tablespoon flour, all-purpose 2 1/4 cups milk, skim 2 10-ounce bags frozen corn 1/4 teaspoon salt 1/4 teaspoon white pepper, ground 1/8 teaspoon thyme, ground paprika
Preparation Method
1. Melt margarine in a heavy 2 quart saucepan over medium heat; add onion and celery and sauté 5 minutes or until tender.2. Stir in flour; cook over low heat 1 minute, stirring constantly;3. Gradually add milk; cook over medium heat, stirring constantly, until thickened and bubbly. Stir in corn, salt, pepper, and thyme; simmer 20 minutes, stirring occasionally.4. Just before serving, puree half the soup in blender or food processor. Return to saucepan and mix with remaining soup. To serve, ladle soup into bowls and sprinkle with paprika.
Food Exchange
Food exchanges per 1 ¼-cup serving: 2 BREAD, ½ medium-fat MEAT
Diabetic Carrot Cake
Ingredients
2 cups whole wheat pastry flour 1 cup unbleached flour, white 2 teaspoons baking soda 1 teaspoon baking powder, double-acting 8 ounces yogurt, nonfat 1 cup carrot, finely grated 1/2 cup honey 1/2 cup raisins 1/3 cup crushed pineapple, unsweetened, drained 2 eggs 1/3 cup vegetable oil 2 tablespoons sesame seeds
Preparation Method
1. Preheat oven to 350ºF.2. Combine flours, soda, and baking powder in mixing bowl. Stir well to blend ingredients. 3. Add remaining ingredients except sesame seeds. Beat only to moisten.4. Spread batter in greased 9- by 13-inch baking pan. Sprinkle on sesame seeds. Bake for about 30 minutes. Cool. Cut into 24 squares.
Food Exchange
Food exchanges per 1-square serving: 1 BREAD, ½ FRUIT, 1 FAT
2 cups whole wheat pastry flour 1 cup unbleached flour, white 2 teaspoons baking soda 1 teaspoon baking powder, double-acting 8 ounces yogurt, nonfat 1 cup carrot, finely grated 1/2 cup honey 1/2 cup raisins 1/3 cup crushed pineapple, unsweetened, drained 2 eggs 1/3 cup vegetable oil 2 tablespoons sesame seeds
Preparation Method
1. Preheat oven to 350ºF.2. Combine flours, soda, and baking powder in mixing bowl. Stir well to blend ingredients. 3. Add remaining ingredients except sesame seeds. Beat only to moisten.4. Spread batter in greased 9- by 13-inch baking pan. Sprinkle on sesame seeds. Bake for about 30 minutes. Cool. Cut into 24 squares.
Food Exchange
Food exchanges per 1-square serving: 1 BREAD, ½ FRUIT, 1 FAT
Subscribe to:
Posts (Atom)