Thursday Recipes

Enjoy!

CHICKEN SPINACH CASSEROLE

Makes 6 servings.

See the recipe here: http://diabeticgourmet.com/recipes/html/980.shtml

Ingredients

1 broiler-fryer chicken, cooked, skinned, chopped

10 ounces frozen spinach

1/4 cup finely chopped onion

1/2 teaspoons garlic powder, divided

8 ounces fresh mushrooms, sliced

2 tablespoons margarine, melted

1 cup low fat mozzarella cheese

Directions

Cook spinach according to package directions, eliminating salt; drain.

Mix onions with spinach.

Arrange spinach in bottom of 1-1/2 quart baking dish; sprinkle with 1/4 teaspoon of the garlic powder.

Arrange mushrooms on spinach and drizzle with melted margarine.

Place chicken on mushrooms and sprinkle with remaining 1/4 teaspoon of the garlic powder.

Top with mozzarella cheese.

Place in 350F oven and bake for 30 minutes.

Nutritional Information Per Serving: Calories: 202; Protein: 26 g; Fat: 9 g; Sodium: 205 mg; Cholesterol: 74 mg; Saturated Fat: 3 g; Carbohydrates: 4 g

ICED MOCHA SHERBET

Yield: 4 servings

Source: Light and Easy Diabetes Cuisine

Find this recipe at: http://diabeticgourmet.com/recipes/html/576.shtml

Ingredients

1-1/2 cups evaporated non-fat milk

1 teaspoon pure vanilla extract

2 tablespoons carob powder

1 tablespoon crystalline fructose

2 tablespoons frozen orange juice concentrate

1 tablespoon instant coffee granules

1 tablespoon part-skim ricotta cheese

Directions

Mix all ingredients together in blender and turn into metal trays. Place in freezer and stir with fork from time to time to break up ice crystals. When ready to serve, process again so the sherbet is soft.

Nutritional Information Per Serving: Calories: 121; Protein: 8 g; Fat: 0.5 g; Sodium: 117 mg; Cholesterol: 5 mg; Carbohydrates: 22 g; Exchanges: 1 Milk, 1/2 Fruit

CURRIED CHICKEN WITH APRICOTS

Makes 6 servings.

See the recipe here: http://diabeticgourmet.com/recipes/html/988.shtml

Ingredients

6 chicken breast halves, skinned

6 ounces dried apricots, cut in half

1/4 cup raisins

1 cup orange juice

1 tablespoon light margarine, melted

2 tablespoons minced onion

1 clove garlic, minced

1-1/2 teaspoons curry powder

1/2 teaspoon cinnamon

1/2 teaspoon chili powder

1/2 teaspoon salt

1/4 teaspoon ginger

1 bay leaf, broken

1/4 cup skim milk

Directions

In small bowl, place apricots and raisins. Add orange juice and let sit 15 minutes, stirring occasionally.

In small dish, place margarine. Add onion, garlic, curry powder, cinnamon, chili powder, salt, ginger and bay leaf; stir to mix well.

In greased 2-quart shallow baking dish, arrange chicken in single layer. Spread spice mixture evenly over chicken. With slotted spoon, remove apricots and raisins from orange juice and arrange in dish with chicken. To orange juice, add skim milk; pour over chicken.

Cover and bake in 350F. oven about 1 hour, removing cover after 45 minutes and cooking uncovered for final 15 minutes.

If desired, garnish with red cherries and serve with rice.

Nutritional Information Per Serving: Calories: 230; Protein: 21 g; Fat: 5 g; Sodium: 300 mg; Cholesterol: 64 mg; Saturated Fat: 1 g; Carbohydrates: 26 g

COCONUT CUSTARD PIE

Serves: 8

See the recipe here: http://diabeticgourmet.com/recipes/html/987.shtml

Note: For added coconut flavor use the optional coconut extract.

Ingredients

Pastry for single-crust 9 inch pie

4 eggs

2 cups 2% milk

1 cup Equal Spoonful or Granulated *

2 tablespoons cornstarch

1/2 teaspoon salt

1/2 cup toasted flaked coconut

1 teaspoon coconut extract (optional)

* May substitute 24 packets Equal sweetener

Directions

Roll pastry on floured surface into circle 1 inch larger than inverted 9-inch pie plate. Ease pastry into plate; trim and flute edge. Set aside.

Beat eggs in large bowl about 5 minutes or until thick and lemon colored. Whisk in milk and remaining ingredients. Pour mixture into pastry shell.

Bake pie in preheated 375F oven 30 to 35 minutes or until sharp knife inserted halfway between center and edge of pie comes out clean. Cool on wire rack. Serve at room temperature, or refrigerate and serve chilled.

Nutritional Information Per Serving: Calories: 194; Protein: 6 g; Fat: 11 g; Sodium: 301 mg; Cholesterol: 115 mg ; Carbohydrates: 19 g; Exchanges: 1/2 milk, 1/2 starch, 2 fat

CHOCOLATE CHEESECAKE

This delicious chocolate cheesecake is not only greatly reduced in fat, but also has 76% less carbohydrates than the traditional recipe. It will become a favorite!

Yield: 16 servings

See the recipe here: http://diabeticgourmet.com/recipes/html/989.shtml

Ingredients

Crust Ingredients:

1/2 cup finely ground almonds

Cheesecake Ingredients:

3 packages (8 ounces each) reduced fat cream cheese, softened

1-1/4 cups Equal Spoonful or Granulated*

2 eggs

2 egg whites

1/4 teaspoon salt

1 cup reduced fat sour cream

2 teaspoons vanilla

4 ounces (4 squares) semi-sweet chocolate, melted and cooled

Fresh raspberries, optional

Fresh mint, optional

* May substitute 30 packets Equal sweetener.

Directions

For Crust, spray bottom of a 9-inch springform pan. Sprinkle almonds over bottom, patting gently onto pan; set aside.

For Cheesecake, beat cream cheese and Equal in mixing bowl on medium speed of mixer until smooth and well combined. Mix in eggs, egg whites and salt. Fold in sour cream and vanilla until combined. Gently mix in chocolate until blended. Pour batter over crust.

Bake in preheated 325F oven 40 to 45 minutes or until center of cake is almost set. Cool on wire rack. Gently run metal spatula around rim of pan to loosen cake. Let cheesecake cool completely. Cover and refrigerate several hours or overnight. To serve, remove side of pan. Garnish top of cheesecake with fresh raspberries and mint, if desired. Cut cake into wedges.

Nutritional Information Per Serving: Calories: 197; Protein: 7 g; Fat: 16 g; Sodium: 231 mg; Cholesterol: 67 mg ; Carbohydrates: 7 g; Exchanges: 1/2 milk, 3 fat

TRADITIONAL LASAGNA

Prep Time: 10 minutes

Cook Time: 70 minutes

Difficulty: Medium

Yield: 12 servings.

Source: Dreamfields Healthy Carb Pasta

Find this recipe at: http://diabeticgourmet.com/recipes/html/581.shtml

Ingredients

12 pieces of Dreamfields Lasagna

1 tablespoon olive oil

1 clove garlic, minced

1/2 cup chopped onion

1/2 cup chopped carrots

1/2 cup chopped celery

8 ounces sliced mushrooms (optional)

8 ounces lean ground beef

8 ounces Italian sausage

1 teaspoon salt

1/2 teaspoon ground black pepper

1 container (15 ounces) part-skim ricotta cheese

3 cups shredded mozzarella cheese

1/2 cup grated Parmesan cheese

4 cups marinara sauce

Directions

Prepare lasagna according to package directions. Drain and rinse in cold water; drain well.

In a large skillet, heat olive oil over medium-high heat and saute garlic, onion, carrots, celery and mushrooms until tender, about 5 minutes; remove from heat.

Using the same skillet on medium heat, brown hamburger and Italian sausage, season with salt and pepper, stirring and crumbling meats. Cook about 10 minutes or until no longer pink. Drain juices. Mix in vegetable mixture.

Preheat oven to 375 degrees F.

Spray 13x9x3 baking dish with non-stick cooking spray.

To Assemble:

Spread 1 cup of marinara sauce on bottom of baking dish.

Layer 3 lasagna noodles, 1/3 of ricotta cheese, 1/2 of the meat mixture, 1 cup marinara sauce, 1 cup mozzarella cheese.

Layer 3 lasagna noodles, 1/3 of ricotta cheese, 1 1/2 cups marinara sauce.

Layer remaining lasagna noodles, ricotta cheese, meat mixture, marinara sauce, mozzarella cheese and Parmesan cheese.

Cover pan with tin foil and bake for 45 minutes. Remove tin foil and bake another 10 minutes. Let stand for 10 minutes before cutting.

Nutritional Information Per Serving: Calories: 322; Protein: 22 g; Fat: 19 g; Sodium: 769 mg; Cholesterol: 55 mg; Saturated Fat: 8 g; Dietary Fiber: 3 g