Wednesday Recipes

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FETTUCCINE WITH CHICKEN PICCATA

Yield: 6 Servings

Source: 1,001 Recipes For People with Diabetes

Find this recipe at: http://diabeticgourmet.com/recipes/html/382.shtml

Ingredients

6 small boneless, skinless chicken breast halves (3 oz each)

Flour

Vegetable cooking spray

1 tablespoon margarine

2 tablespoons flour

1 can (14-1/2 ounces) reduced-sodium chicken broth

1/2 cup dry white wine or chicken broth

2 tablespoons lemon juice

1 tablespoon finely chopped parsley

2 teaspoons drained capers, optional

12 ounces fettuccine, cooked, warm

Directions

Pound chicken with flat side of meat mallet to scant 1/4 inch thickness; coat lightly with flour. Spray large skillet with cooking spray; heat over medium heat until hot. Cook chicken over medium to medium-high heat until hot. Cook chicken over medium to medium-high heat until browned and no longer pink in center, 3 to 5 minutes. Remove chicken from skillet.

Melt margarine in skillet; stir in 2 tablespoons flour and cook over medium heat 1 to 2 minutes. Stir in chicken broth, wine, and lemon juice; heat to boiling. Boil, stirring constantly, until slightly thickened, 1 to 2 minutes. Reduce heat and simmer, uncovered, until thickened to a medium sauce consistency, about 15 minutes more. Stir in parsley and capers.

Return chicken to sauce; cook over medium-low heat until chicken is hot through, 2 to 3 minutes. Serve chicken and sauce over pasta.

Nutritional Information Per Serving: Calories: 301; Protein: 24.3 g; Fat: 6 g; Sodium: 175 mg; Cholesterol: 43.4 mg; Carbohydrates: 35 g; Exchanges: 2-1/2 Bread, 2 Meat

LEMON HERB CHICKEN

Yield: 6 servings

Source: Complete Idiot's Guide to Terrific Diabetic Meals

Book Info: http://diabeticgourmet.com/book_archive/details/76.shtml

Ingredients

1/4 cup olive oil

1/4 cup fresh lemon juice

2 tablespoons herbes de Provence

1/4 teaspoon freshly ground black pepper

6 (3 ounce) boneless, skinless chicken breast halves

Vegetable oil cooking spray

Directions

In a 1-gallon self-closing plastic bag, combine oil, lemon juice, herbes de Provence, black pepper, and chicken; seal the bag and shake to coat. Refrigerate 30 to 60 minutes.

When you are ready to cook, spray a grill rack with cooking spray. Preheat a gas grill to medium/medium-high or prepare a medium-hot fire in a charcoal grill, with the rack placed 4 to 6 inches above the heat.

Remove chicken from marinade and discard marinade.

Place chicken on the grill and cook for 10 to 15 minutes or until chicken is cooked through and no longer pink, and its juices run clear, turning once.

Nutritional Information Per Serving: Calories: 175; Protein: 21 g; Fat: 13 g; Sodium: 76 mg; Cholesterol: 68 mg; Dietary Fiber: 0 g; Carbohydrates: 0.5 g; Exchanges: 3 Lean Meat, 2 Fat

FRESH FRUIT CLAFOUTI

Yield: 1 Cake (6 servings)

Source: The New Family Cookbook for People with Diabetes

Find this recipe at: http://diabeticgourmet.com/recipes/html/387.shtml

Ingredients

1-1/2 cups slice ripe nectarines, plums, peaches, or pitted cherries (about 10 ounces cut fruit)

2/3 cup fat-free evaporated milk

1 large egg, beaten, or 1/4 cup egg substitute

2 tablespoons all-purpose flour

2 tablespoons sugar

1/2 teaspoon pure vanilla extract

1/8 teaspoon nutmeg, preferably freshly grated

1/8 teaspoon salt

1 tablespoon sifted powdered sugar

Directions

Preheat the oven to 375 degrees F. Prepare an 8-inch glass pie plate with non-stick pan spray. Layer the fruit in the pie plate.

Combine the milk, egg, flour, sugar, vanilla, nutmeg, and salt in a food processor. Process until smooth; pour over the fruit.

Bake 35 to 40 minutes, or until puffed and golden brown. Serve warm or at room temperature. At serving time, sprinkle with powdered sugar and cut into 6 slices.

Nutritional Information Per Serving: Calories: 92; Protein: 4 g; Fat: 1 g; Sodium: 92 mg; Cholesterol: 36 mg ; Carbohydrates: 17 g; Exchanges: 1 Other Carbohydrate

RED PEPPER CHEESE DIP

Yield: 12-15 servings

Source: Fix-It and Forget-It Diabetic Cookbook

Book Info: http://diabeticgourmet.com/book_archive/details/77.shtml

View Online: http://diabeticgourmet.com/recipes/html/757.shtml

Ingredients

2 tablespoons olive oil

4 large red peppers, cut into 1" squares

4 ounces feta cheese

Directions

Pour oil into slow cooker. Stir in peppers.

Cover. Cook on LOW 2 hours.

Serve with feta cheese on crackers.

Nutritional Information Per Serving: Calories: 49; Protein: 2 g; Fat: 4 g; Sodium: 86 mg; Dietary Fiber: 1 g; Carbohydrates: 3 g; Exchanges: 1 Vegetable, 1/2 Fat

CRANBERRY NUT TEA CAKE

Yield: 1 Cake (9 Servings)

Source: The New Family Cookbook for People with Diabetes

Find this recipe at: http://diabeticgourmet.com/recipes/html/388.shtml

Ingredients

1-3/4 cups all-purpose flour

1/2 cup sugar

2 teaspoon baking powder

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

3/4 cup orange juice

1/3 cup plus 2 tablespoons canola or corn oil

1 large egg

1/2 cup fresh or thawed frozen cranberries, chopped

1/2 cup chopped walnuts

1 teaspoon grated orange zest

1 tablespoons powdered sugar

Directions

Preheat the oven to 375 degrees F. Prepare an 8-inch square baking pan with non-stick pan spray.

Combine the flour, sugar, baking powder, salt, and cinnamon in a medium bowl; mix to blend. Stir in the orange juice, oil, and egg. Fold in the cranberries, walnuts, and orange zest.

Pour the batter into the prepared pan. bake for 25 to 30 minutes, until the top is firm and an inserted toothpick or knife comes out clean. Cool on a wire rack.

Before serving, sift powdered sugar on top of the cake and cut it into nine 2-1/2 inch squares.

Nutritional Information Per Serving: Calories: 299; Protein: 4 g; Fat: 16 g; Sodium: 218 mg; Cholesterol: 24 mg; Carbohydrates: 35 g; Exchanges: 2-1/2 Other Carbohydrate, 2-1/2 Fat

CHOCOLATE COFFEE TIRAMISU

Chocolate, coffee, tiramisu...what's not to like?

Makes: 16 Servings

Source: The Best Diabetes Cookbook

Book Info: http://diabeticgourmet.com/book_archive/details/25.shtml

View Online: http://diabeticgourmet.com/recipes/html/520.shtml

Ingredients

1-1/2 cups 5% ricotta cheese

1/2 cup light cream cheese

1/2 cup granulated sugar

3 tablespoons cocoa

1 egg yolk

1 teaspoon vanilla

3 egg whites

1/3 cup granulated sugar

3/4 strong, prepared coffee

3 tablespoon chocolate or coffee-flavored liqueur

16 lady finger cookies

Directions

Spray a 9-inch square baking dish with vegetable spray.

In a food processor, combine ricotta cheese, cream cheese, 1/2 cup sugar, cocoa, egg yolk and vanilla until smooth; transfer to a bowl.

In bowl, beat egg whites until soft peaks form. Gradually add 1/3 cup sugar and continue to beat until stiff peaks form. Gently fold the whites into the ricotta mixture.

Combine coffee and liqueur in a small bowl.

Put half of lady fingers in bottom of dish. Sprinkle with half of coffee-liqueur mixture. Spread half of ricotta mixtureon top. Repeat layers. Cover and chill for at least 3 hours, or overnight.

Nutritional Information Per Serving: Calories: 150; Protein: 6 g; Fat: 5 g; Sodium: 102 mg; Cholesterol: 66 mg; Carbohydrates: 21 g; Exchanges: 1/2 Starch, 1 Other Carbohydrate, 1/2 Lean Meat, 1/2 Fat