Friday Recipes

It's time for another Friday post. Today's yummy recipes include Greek Chicken and Bacon and Mushroom Bite-Size Quiche to help you through the weekend. Enjoy!

CORN, LEEK AND RED PEPPER CASSEROLE

Recipe Yield: Yield: 6 Servings

Source: The Best Diabetes Cookbook

Book Title: The Best Diabetes Cookbook

View this online at https://diabeticgourmet.com/diabetic-recipes/corn-leek-and-red-pepper-casserole

Ingredients

1 teaspoon vegetable oil

1 teaspoon minced garlic

1 cup sliced leeks

1 cup chopped red peppers

2 cups corn kernels

2-1/2 tablespoons all-purpose flour

2 whole eggs

2 egg whites

1-1/3 cups 2% evaporated milk

1/4 cup chopped fresh dill (or 2 teaspoons dried)

1/4 cup bread crumbs

1/2 teaspoon margarine or butter

Directions

Preheat oven to 350 degrees F.

Spray a 2-quart casserole dish with vegetable spray.

In non-stick skillet sprayed with vegetable spray, heat oil over medium heat. Add garlic, leeks and red peppers and cook for 7 minutes, or until tender, stirring occasionally; set aside.

Put 1 cup of corn in food processor with flour; puree. Add whole eggs, egg whites, evaporated milk and dill; process until smooth.

In large bowl, combine sauteed vegetables, corn puree and remaining 1 cup corn. Pour into prepared dish. Combine bread crumbs and margarine until crumbly. Sprinkle over top of casserole and bake for 30 minutes or until set at center.

Nutritional Information Per Serving: Calories: 169; Fat: 5 g; Fiber: 2 g; Sodium: 110 mg; Cholesterol: 76 mg; Protein: 8 g; Carbohydrates: 26 g

Diabetic Exchanges: 1 Starch, 2 Vegetable, 1 Fat

CHICKEN AND BROCCOLI CASSEROLE

Recipe Yield: Makes: 6 Servings (1 cup each)

Source: 1,001 Delicious Recipes for People with Diabetes

Book Title: 1,001 Delicious Recipes for People with Diabetes

View this online at https://diabeticgourmet.com/diabetic-recipes/chicken-and-broccoli-casserole.

Ingredients

1-3/4 cups stuffing mix

5 tablespoons reduced-calorie margarine, melted

1 can (10-3/4 ounce) low-fat cream of chicken soup

2 cups finely chopped cooked chicken breast

4 ounces non-fat milk

2 cups frozen chopped broccoli florets, thawed

1 tablespoon minced onion

1/8 teaspoon black pepper

Directions

Pre-heat oven to 425 degrees F. Place stuffing mix and melted margarine in a mixing bowl and combine completely.

Spread and pat all but 3/4 cup of the stuffing mixture into the bottom of a 2-quart casserole dish coated with non-stick cooking spray.

In a separate bowl, combine remaining ingredients.

Pour chicken mixture over stuffing mixture layer. Top with remaining 3/4 cup of stuffing mixture.

Bake 20 to 25 minutes or until golden brown and bubbly. Let stand 5 minutes before serving.

Nutritional Information Per Serving: Calories: 257; Fat: 9 g; Sodium: 795 mg; Cholesterol: 45 mg; Protein: 18 g; Carbohydrates: 26 g

Diabetic Exchanges: 2 Vegetable, 1 Bread, 2 Meat, 1 Fat

GREEK CHICKEN

Recipe Yield: Yield: 4-6 servings

Source: Fix-It and Forget-It Diabetic Cookbook

Book Title: Fix-It and Forget-It Diabetic Cookbook

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

Ingredients

4 potatoes, unpeeled, quartered

2 pounds chicken pieces, trimmed of skin and fat

2 large onions, quartered

1 whole bulb garlic, minced

3 teaspoons dried oregano

3/4 teaspoon salt

1/2 teaspoon pepper

1 tablespoon olive oil

Directions

Place potatoes in bottom of slow cooker.

Add chicken, onions, and garlic. Sprinkle with seasonings.

Top with oil. Cover. Cook on HIGH 5-6 hours, or on LOW 9-10 hours.

Nutritional Information Per Serving: Calories: 278; Fat: 6 g; Fiber: 4 g; Sodium: 358 mg; Cholesterol: 65 mg; Protein: 27 g; Carbohydrates: 29 g; Sugars: 9 g

Diabetic Exchanges: 1-1/2 Starch, 2 Vegetable, 2 Lean Meat

FALAFEL PATTIES WITH YOGURT CUCUMBER SAUCE

Recipe Yield: Yield: 4 servings (2 each)

Source: 1,001 Delicious Recipes For People with Diabetes

Book Title: 1,001 Delicious Recipes For People with Diabetes

View this online at https://diabeticgourmet.com/diabetic-recipes/falafel-patties-with-yogurt-cucumber-sauce

Ingredients

1 package (6 ounces) falafel mix

1/2 cup shredded carrots

1/4 cup sunflower kernels

2 tablespoons thinly sliced green onions and tops

Vegetable cooking spray

Yogurt Cucumber Sauce (recipe follows)

Directions

Prepare falafel mix with water according to package directions; mix in carrots, sunflower kernels, and green onions. Shape mixture into 8 patties about 1/2 inch thick.

Spray large skillet with cooking spray; heat over medium heat until hot. Place patties in skillet and spray tops with cooking spray; cook until browned, 4 to 5 minutes on each side.

Serve with Yogurt Cucumber Sauce.

YOGURT CUCUMBER SAUCE

Yield: Makes about 1-1/3 cups

Ingredients

1 cup plain fat-free yogurt

1 cup shredded, or chopped, cucumber

1/2 teaspoon dried dill weed

1/2 teaspoon dried mint leaves

Salt and white pepper, to taste

Directions

Mix yogurt, cucumber, and herbs. Season to taste with salt and white pepper.

Notes:

The falafel mixture can also be shaped into 1-inch balls and cooked as the recipe directs; serve with Yogurt Cucumber Sauce as appetizers, or in pitas for sandwiches.

Nutritional Information Per Serving: Calories: 255; Fat: 7.7 g; Sodium: 586 mg; Cholesterol: 1 mg; Protein: 11.7 g; Carbohydrates: 29 g

Diabetic Exchanges: 2 Bread/Starch, 1 Meat, 1 Fat

BACON AND MUSHROOM BITE-SIZE QUICHE

Recipe Yield: Makes 3-1/2 dozen.Serving size: 1 quiche.

Source: NPB

View this online at https://diabeticgourmet.com/diabetic-recipes/bacon-and-mushroom-bite-size-quiche

Ingredients

8 slices bacon

1/4 pound fresh mushrooms, chopped

1 tablespoon butter

1/3 cup green onion, chopped

1 2/3 cups Swiss cheese, shredded

Pastry for double-crust pie, (homemade or purchased)

5 eggs

1 2/3 cups sour cream

Directions

Heat oven to 375 degrees F.

On a lightly floured board, roll out the pastry dough 1/ 16-inch thick.

Using a 3-inch cutter, cut out 42 circles; re-roll scraps as needed.

Fit circles into bottoms and slightly up sides of lightly greased 2-1/2-inch muffin pans.

Meanwhile, fry bacon slices until crisp, drain; crumble or chop.

Chop mushrooms, saute in butter until limp and liquid evaporates.

Combine bacon, mushrooms, green onion and cheese. Divide filling equally among muffin cups.

In large bowl, beat together eggs, add sour cream and stir until smooth. Spoon about 1 tablespoon into each muffin cup.

Bake until puffed and light brown, 20-25 minutes. Cool in pans 5 minutes; lift out.

Serve warm or let cool on wire racks. If made ahead, wrap cooled quiches airtight, and refrigerate overnight.

Reheat, uncovered, in a 350 degrees F. oven for about 10 minutes.

Notes:

Tender, cheesy and savory custards in flaky pastry shells make elegant finger food-and can be made ahead and reheated. Delicious for brunch or evening appetizers.

Nutritional Information Per Serving: Calories: 95; Fat: 7 g; Sodium: 87 mg; Cholesterol: 35 mg; Protein: 3 g; Carbohydrates: 4 g