Wednesday Recipes

Here are today's six recipes to help you through the day. Enjoy!

CHICKEN SALAD STUFFED AVOCADO

Makes 4 servings.

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Ingredients

2 medium avocados

Juice of 1 lime

2 cups chopped cooked chicken breast, about 1/2-inch pieces

2 Tbsp. chopped red cabbage

2 Tbsp. diced carrots

2 Tbsp. diced radish

4 tsp. spicy brown mustard

1/2 tsp. garlic powder

1 tsp. extra virgin olive oil

Salt and freshly ground black pepper, to taste

Lime wedges for garnish

Directions

Carefully cut avocados in half lengthwise. Remove pits. Scoop out pulp into mixing bowl and set avocado shells aside.

Add lime juice and mash avocado. Add chicken, cabbage, carrots, radish, mustard, garlic powder, olive oil, salt and pepper to taste and mix gently to combine.

Spoon mixture into avocado shells, mounding in the center and serve immediately with lime wedges.

Or serve immediately on whole-grain bread for sandwiches or whole-wheat tortilla for wraps.

Nutritional Information Per Serving: Calories: 290; Protein: 29 g; Fat: 16 g; Sodium: 146 mg; Saturated Fat: 2 g; Dietary Fiber: 6 g; Carbohydrates: 8 g

SOUTHERN-STYLE SLAW

Yield: 12 servings

Serving size: about 1 cup.

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Ingredients

For the dressing:

1/4 cup Splenda No Calorie Sweetener, Granulated

1 cup lite mayonnaise

2 tablespoons Dijon mustard

4 tablespoons apple cider vinegar

2 teaspoons fennel seed

3 tablespoons lemon juice

Salt & pepper, to taste

For the slaw:

2 each medium, seeded & sliced yellow bell peppers

2 each medium, seeded & sliced red bell peppers

4 cups shredded cabbage *

6 oz. bag shredded carrots *

5 each thinly sliced radishes

1 cup diced red onion

* If you would rather use store bought slaw mix, then a 14 oz. bag of cabbage coleslaw mix is about 6-3/4 cups and would work for this recipe.

Directions

Whisk together all dressing ingredients until well combined. Add salt & pepper to taste.

Mix together peppers, cabbage, carrots, radishes and red onion in a large bowl.

Toss the dressing in with the vegetables.

Chill for 60 minutes, stir and serve.

Nutritional Information Per Serving: Calories: 100; Calories from Fat: 60; Protein: 1 g; Fat: 7 g; Sodium: 210 mg; Cholesterol: under 5 mg; Saturated Fat: 1 g; Dietary Fiber: 2 g; Carbohydrates: 10 g

TRIPLE BERRY BAKED BRIE

Yield: 12 servings

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Ingredients

1 sheet frozen puff pastry, thawed

1/3 cup Smucker's Orchard's Finest Northwest Triple Berry Preserves

8 ounces round baby wheel brie cheese

1/4 cup chopped hazelnuts or pecans

1 large egg

1 tablespoon water

Assorted crackers, pear slices and/or apple slices

Directions

Heat oven to 400F.

Unfold puff pastry on a lightly floured surface. Roll gently to seal any cracks in pastry.

Spoon preserves onto center of pastry. Place cheese on top of preserves. Sprinkle evenly with nuts.

Fold pastry up over the cheese to cover. Trim excess pastry and press to seal seams. Reserve pastry scraps.

Whisk egg and water in small bowl.

Brush seams with egg mixture.

Place seam-side down on baking sheet.

Cut pastry scraps into decorative shapes and arrange on top, if desired. Brush with egg mixture.

Bake 25 minutes or until golden brown.

Let stand 20 minutes before cutting.

Serve with crackers and sliced fruit.

Nutritional Information Per Serving: Calories: 250; Calories from Fat: 140; Protein: 6 g; Fat: 15 g; Sodium: 180 mg; Cholesterol: 25 mg; Saturated Fat: 4.5 g; Dietary Fiber: 2 g; Sugars: 10 g; Carbohydrates: 23 g

MUSTARD PORK CHOPS

Prep Time: 10 Minutes - Cost: $

Servings: 1 - Difficulty Level: 1

Source: The Diabetic Newsletter

Find this recipe at: http://diabeticgourmet.com/recipes/html/30.shtml

Ingredients

1/4 teaspoon olive oil

1 thick slice of yellow onion

5 ounce boneless pork chop

1 teaspoon prepared mustard or dijon

Salt and pepper to taste

Sprig of rosemary or 1/4 teapoon dried rosemary, optional

Directions

Preheat oven to 350F.

Tear heavy-duty aluminum foil to make a 12-inch square; smear the foil with oil.

Place onion slice on half of foil.

Trim any fat from pork chop, spread both sides with mustard.

Place pork chop on onion and sprinkle with salt and pepper to taste.

Top with rosemary (if desired).

Close foil to form triangle, roll edges and crimp firmly to seal, turning sealed edges.

Place in baking pan and bake 20 to 30 minutes, depending on thickness of chop, or until chop is cooked thoroughly (no pink in the center).

Transfer packet to dinner plate, open and turn chop with onion and juices onto plate.

Nutritional Information Per Serving: Calories: 219; Protein: 22 g; Fat: 13 g; Carbohydrates: 3 g; Exchanges: 3 Meat + 1/2 Vegetable

VEGETABLE-CHICKEN NOODLE SOUP

Servings: 6 (Serving = 1-1/2 cup)

Find this recipe at: http://diabeticgourmet.com/recipes/html/253.shtml

Ingredients

6 cups 1/3-less-salt chicken broth, divided

1 cup chopped celery

1/2 cup thinly sliced leek (white part only)

1/2 cup chopped carrot

1/2 cup peeled and chopped turnip

1 tablespoon minced fresh parsley

1-1/2 teaspoons fresh thyme or 1/2 teaspoon dried thyme leaves

1 teaspoons fresh rosemary or 1/4 teaspoon dried rosemary

1 teaspoon balsamic vinegar

1/4 teaspoon fresh ground black pepper

2 ounces uncooked "no-yolk" broad noodles

1 cup diced cooked chicken

Directions

Place 1/3 cup chicken broth, celery, leek, carrot and turnip in large saucepan. Cover and cook over medium heat until vegetables are tender, stirring occasionally.

Stir in remaining 5 -2/3 cups chicken broth, parsley, thyme, rosemary, vinegar and black pepper. Bring to a boil; add noodles. Cook until noodles are tender; stir in chicken. Reduce heat to medium. Simmer until heated through.

Nutritional Information Per Serving: Calories: 98; Protein: 10 g; Fat: 2 g; Sodium: 73 mg; Cholesterol: 18 mg; Carbohydrates: 12 g; Exchanges: 1/2 Starch/Bread, 1 Lean Meat, 1/2 Vegetable

ALMOND BISCOTTI

Servings: 32

Find this recipe at: http://diabeticgourmet.com/recipes/html/39.shtml

Ingredients

1/4 cup finely chopped almonds

1/2 cup sugar

2 tablespoons margarine

4 egg whites, lightly beaten

2 teaspoons almond extract

2 cups all-purpose flour

2 teaspoons baking powder

1/4 teaspoon salt

Directions

Preheat oven to 375 degree F. Place almonds in a small baking pan. Bake 7 to 8 minutes until golden brown (watch carefully to avoid burning). Set aside.

Beat sugar and margarine in medium bowl with electric mixer until smooth. Add egg whites and almond extract; mix well. Combine flour, baking powder and salt in large bowl; mix well. Stir egg white mixture and almonds into flour mixture until well blended.

Spray two 9x5-inch loaf pans with non-stick cooking spray. Evenly divide dough between prepared pans. Spread dough evenly over bottoms of pans with wet fingertips. Bake 15 minutes or until knife inserted into centers comes out clean.

Remove from oven and turn onto cutting board. As soon as loaves are cool enough to handle, cut each into 16 (1/2-inch thick) slices. Place slices on baking sheets covered with parchment paper or sprayed with cooking spray. Bake 5 minutes; turn over. Bake 5 minutes more or until golden brown. Serve warm or cool completely and store in airtight container.

Nutritional Information Per Serving: Calories: 56; Protein: 1 g; Fat: 1 g; Carbohydrates: 9 g; Exchanges: 1/2 Starch/Bread; 1/2 Fat