Friday Recipes

It's the last Friday before Christmas. Here are six yummy recipes to go with your holiday meal (or any time, for that matter), including Quick and Easy Chicken Cacciatore and Pumpkin Soup. Enjoy!

LEMON MERINGUE PIE

Yield: 8

View online with photo: https://diabeticgourmet.com/diabetic-recipes/lemon-meringue-pie

Print version: https://diabeticgourmet.com/diabetic-recipes/lemon-meringue-pie/print/

Ingredients

For Pie Filling:

Pastry for single-crust 9-inch pie

2-1/4 cups water

1/2 cup fresh lemon juice or frozen lemon juice concentrate*

1/2 cup cornstarch

2 eggs

2 egg whites

1-1/2 teaspoons grated lemon peel

1-1/2 cups Equal Spoonful or Granulated**

2 tablespoons stick butter or margarine

1 to 2 drops yellow food coloring (optional)

For Meringue:

3 egg whites

1/4 teaspoon cream tartar

2/3 cup Equal Spoonful or Granulated***

* Such as Minute Maid Premium Lemon juice (frozen) 100% Pure Lemon Juice from Concentrate

** May substitute 36 packets Equal sweetener

Directions

For Pie Filling, roll pastry on floured surface into circle 1 inch larger than inverted 9-inch pie plate.

Ease pastry into plate; trim and flute edge. Pierce bottom and side of pastry with fork.

Bake in preheated 425F oven 10 to 12 minutes or until pastry is golden. Cool on wire rack.

Combine water, lemon juice and cornstarch in medium saucepan. Bring to a boil over medium-high heat, stirring constantly. Boil and stir 1 minute.

Beat eggs, 2 egg whites and lemon peel in medium bowl. Mix in 1-1/2 cups Equal. Stir about half of hot cornstarch mixture into egg mixture.

Return all to saucepan. Cook and stir over low heat 1 minute.

Remove from heat. Stir in butter until melted. Stir in food coloring, if desired. Pour mixture over baked pie shell.

For Meringue:

Beat 3 egg whites in mixing bowl on medium speed of mixer until foamy.

Add cream of tartar. Beat to soft peaks.

Gradually beat in 2/3 cup Equal, beating to stiff peaks.

Spread meringue over hot lemon filling, carefully sealing to edge of crust to prevent shrinking or weeping.

Final Steps:

Bake pie in 425F oven about 5 minutes or until meringue is lightly browned.

Cool completely on wire rack. Cut pie into wedges.

Nutritional Information Per Serving: Calories: 178; Fat: 9 g; Sodium: 133 mg; Cholesterol: 65 mg; Protein: 5 g; Carbohydrates: 20 g

Diabetic Exchanges: 1 starch, 2 fat

TANGY APPLE SLAW

This recipe begins, “A take-off on the traditional creamy version of coleslaw - chopped apples add crunch and a hint of sweetness.”

Recipe Yield: Serves: 6

View online: https://diabeticgourmet.com/diabetic-recipes/tangy-apple-slaw

Print version: https://diabeticgourmet.com/diabetic-recipes/tangy-apple-slaw/print/

Ingredients

4 cups shredded green cabbage

1 cup shredded carrots

1 cup chopped unpeeled apple (1 medium)

1/2 cup thinly sliced red or green bell pepper strips

2/3 cup light mayonnaise or salad dressing

1/3 cup reduced fat sour cream

3 tablespoons Equal ® Spoonful or Granulated*

1-1/2 tablespoons Dijon mustard

1 tablespoon lemon juice

1/8 teaspoon pepper

* May substitute 4-1/2 packets Equal sweetener

Directions

Combine cabbage, carrots, apple and pepper strips in medium size bowl.

Combine mayonnaise, sour cream, Equal, mustard, lemon juice and pepper.

Spoon Equal mixture over cabbage mixture; toss to combine.

Refrigerate, covered, 1 to 2 hours to allow flavors to blend.

Nutritional Information Per Serving: Calories: 152; Fat: 11 g; Sodium: 331 mg; Cholesterol: 15 mg; Protein: 2 g; Carbohydrates: 13 g

Diabetic Exchanges: 2-1/2 vegetable, 2 fat

QUICK AND EASY CHICKEN CACCIATORE

This recipe begins, “Creating classic tastes doesn't have to be time consuming or difficult, as proven by this recipe. It combines the goodness of chicken with the timeless taste of tomatoes, all set off with traditional Italian spices.”

Recipe Yield: Yield: Makes 4 servings

View online : https://diabeticgourmet.com/diabetic-recipes/quick-and-easy-chicken-cacciatore

Print version: https://diabeticgourmet.com/diabetic-recipes/quick-and-easy-chicken-cacciatore/print/

Ingredients

Nonstick cooking spray

1/2 lb. chicken breasts, skinless and boneless

1/2 lb. chicken thighs, skinless and boned

1 green bell pepper, cut into julienne strips

1/3 cup chopped onion

1/2 cup sliced mushrooms

1 (14 1/2 oz) can no added salt stewed tomatoes

1/4 cup water (may substitute low-sodium chicken broth or dry red cooking wine)

2 tsp. dried Italian seasoning

1/8 tsp. fresh ground black pepper

Directions

Coat large skillet with cooking spray. Preheat skillet over medium-high heat.

Add chicken and cook until lightly browned, about 6 minutes. Turn frequently to ensure consistent browning.

Add in pepper, onion and mushrooms and saute an additional 2 minutes, stirring frequently.

Stir in tomatoes, water (or broth or wine), Italian seasoning and black pepper. Bring to boil. Reduce heat, cover, simmer, gently stirring occasionally, until chicken is tender and no longer pink, about 15 minutes.

Remove chicken from skillet, set aside and cover to keep moist and warm. Continue to simmer sauce, uncovered and stirring occasionally, for about 5 minutes or until desired consistency.

Place chicken in a serving dish. Pour sauce over the top and serve.

Nutritional Information Per Serving: Calories: 190: Fat: 6 g; Saturated Fat: 1.5 g; Fiber: 2 g; Sodium: 75 mg; Protein: 23 g; Carbohydrates: 9 g

TOMATO COCKTAIL

Source: The New Family Cookbook for People with Diabetes

Book Title: The New Family Cookbook for People with Diabetes

Recipe Yield: Yield: 4 servings (3/4 cup each)

This can be viewed at https://diabeticgourmet.com/diabetic-recipes/tomato-cocktail

Ingredients

3 cups tomato juice

2 tablespoons fresh lemon juice

1/2 teaspoon sugar

1/4 teaspoon seasoned salt

1/2 teaspoon Worcestershire sauce

1/8 teaspoon celery seeds

1 rib celery

Directions

Combine the juice and seasonings. Chill. Slice the celery ribs into 4 sticks. Serve a celery stick as a "stirrer" in each tomato cocktail.

Nutritional Information Per Serving: Calories: 37; Sodium: 774 mg; Protein: 2 g; Carbohydrates: 9 g

Diabetic Exchanges: 2 Vegetable

PUMPKIN SOUP

Recipe Yield: Yield: 5 servings (1 cup each)

Source: The New Family Cookbook for People with Diabetes

Book Title: The New Family Cookbook for People with Diabetes

To view this online, go to https://diabeticgourmet.com/diabetic-recipes/pumpkin-soup

Ingredients

2 teaspoons margarine

3/4 cup chopped onion

One 16-ounce can pumpkin puree (not pumpkin pie filling)

2 cups Homemade Chicken Broth OR canned reduced-sodium chicken broth

2 teaspoons sugar

1/2 teaspoon salt

1/8 teaspoon ground cloves or ground nutmeg

1 cup fat-free milk

Directions

Melt the margarine in a medium saucepan. Saute the onion until softened, about 5 minutes.

Add the pumpkin, broth, sugar, salt, and cloves; stir to mix well. Bring to a boil; reduce the heat and simmer for 15 minutes.

Puree until smooth in a blender or food processor. Return to the saucepan. Add the milk; heat thoroughly but do not boil. Serve at once.

Nutritional Information Per Serving: Calories: 89; Fat: 3 g; Sodium: 318 mg; Cholesterol: 1 mg; Protein: 4 g; Carbohydrates: 15 g

Diabetic Exchanges: 1 Starch

MEXICAN CHICKEN

Yield: 4 servings

This can be found online at https://diabeticgourmet.com/diabetic-recipes/mexican-chicken

Source: Express Lane Diabetic Cooking

Book Title: Express Lane Diabetic Cooking

Ingredients

2 cups deli fresh salsa

1/4 cup chopped cilantro

1 cup fat-free sour cream

1/4 cup low-fat shredded cheddar cheese

1/2 package taco seasoning (or 1-2 teaspoons chili powder to reduce sodium)

Nonstick cooking spray

4 (4 ounce) boneless, skinless chicken breasts

Directions

Preheat oven to 350 degrees F.

In a mixing bowl, mix together salsa, cilantro, sour cream, cheddar cheese, and taco seasoning.

Place chicken into a glass baking dish sprayed with nonstick cooking spray. Pour sauce over chicken and bake 40-45 minutes, until the chicken registers 170 degrees F. on an instant read thermometer.

Nutritional Information Per Serving: Calories: 250; Fat: 3 g; Cholesterol: 74 mg; Protein: 30 g; Carbohydrates: 24 g

Diabetic Exchanges: 1-1/2 Carbohydrate, 4 Very Lean Meat