ROASTED GREEN BEANS WITH MUSHROOMS, BALSAMIC, AND PARMESAN

I got this recipe years ago from a facebook friend's post. 

8 oz. mushrooms, sliced in 1/2-inch slices (I used brown cremini mushrooms, but any mushrooms will work)
1 lb. fresh green beans, preferably thin French style beans
1 1/2 T olive oil
1 T balsamic vinegar
salt and fresh ground black pepper to taste
2 T finely grated parmesan cheese

Instructions:
Preheat oven to 450F/230C. Wash mushrooms and let drain (or spin dry in salad spinner, which is what I did.) While mushrooms are drying, trim ends of beans and cut beans in half so you have bite-sized pieces. (An easy way to trim them is to gather a small handful of beans, stand them up on cutting board, holding loosely so they will fall down and have ends aligned, then trim. Repeat with the other end.) Cut mushrooms into slices 1/2 inch thick.

Put cut beans and mushrooms into a Ziploc bag or plastic bowl. Whisk together olive oil and balsamic vinegar and pour over, then squeeze bag or stir so all the beans and mushrooms are lightly coated with the mixture. Arrange on large cookie sheet, spreading them out well so beans and mushrooms are not crowded. Roast 20-30 minutes, starting to check for doneness after 20 minutes. Cook until beans are tender-crisp, mushrooms are cooked, and all liquid on the pan from mushrooms has evaporated. Season beans to taste with salt and fresh ground pepper, then sprinkle with finely grated Parmesan. Serve hot.

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CARIBBEAN PORK CHILI

1 1/2 lbs boneless pork loin roast, cut into 1-inch cubes

1 tbsp chili powder

2 cloves garlic, minced

1/2 tsp ground chipotle chili pepper, optional

1.2 tsp ground cumin

1/4 tsp salt

1 tbsp canola oil

2 (14.5-oz ea) cans no-salt-added diced tomatoes, undrained

1 can (15-oz) no-salt-added black beans, rinsed and drained

1 can (8-oz) no-salt-added tomato sauce

1 cup frozen whole kernel corn

1 medium mango, halved, seeded, peeled and chopped

1/4 cup snipped fresh cilantro

1/4 cup red onion slivers (optional)

In a medium bowl, combine pork, chili powder, garlic, ground chili pepper (if using), cumin and salt; toss to coat meat.

In a large nonstick skillet, heat oil over medium-high heat. Cook half the pork in hot oil until browned on all sides, stirring occasionally. Transfer to a slow cooker. Repeat with the remaining pork.

Add tomatoes, beans, tomato sauce and corn to the cooker. Cover and cook on low setting 4 to 5 hours or high setting2 to 2 1/2 hours. 

Top each serving with the mango, cilantro and onion slivers, if using.

Yield: 6 servings Per serving: 315 cal, 7g fat (2g sat), 246 mg sodium, 32g carbs, 32g pro,8g fiber

OUTBACK STEAKHOUSE ALICE SPRINGS CHICKEN

For those of you who enjoy the Alice Springs Chicken from Outback Steakhouse, here is a recipe from a friend. Since I don't eat chicken, I can't vouch for this, but I hear it is an almost exact replica of Outback's. I have added notes to make this even more diabetic friendly. This is a repeat post from around a dozen years ago.

4 boneless skinless chicken breasts, pounded to 1/2-inch thickness
Lowry's Seasoning Salt (Diabetics should apply any salt lightly.)
6 bacon slices
1/4 cup regular mustard
1/3 cup honey
2 Tbsp. Mayonnaise
2 teaspoons dried onion flakes
1 cup sliced fresh mushroom
2 cup shredded Colby/Jack cheese (Diabetics should use low-fat cheese)

First, Sprinkle and rub the chicken breasts with seasoning salt. Cover and refrigerate for 30 minutes.

While the chicken is in the refrigerator, cook bacon in a large skillet until crisp. Remove bacon and set aside. Do not discard grease.

Sauté chicken in the bacon grease for 3 to 5 minutes per side, or until browned. Place chicken in a 9" × 13" casserole dish or pan.

To make the Honey Mustard: In a small bowl, mix the mustard, honey, mayonnaise and dried onion flakes.
Spread some of the Honey Mustard over each piece of chicken, then layer with mushrooms, crumbled bacon, and shredded cheese.

Bake in a 350° oven for 30 minutes, or until cheese is melted and chicken is done.
Serve with the left-over Honey Mustard Sauce that you made.

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ROASTED ASPARAGUS WITH BALSAMIC BUTTER

1 lb fresh asparagus, trimmed

1/4 tsp salt

2 tbsp butter

1 tbsp less-sodium soy sauce

1 tsp balsamic vinegar

1/8 tsp cracked black pepper

Preheat oven to 400-degrees. 

Arrange asparagus on a 10x15-inch rimmed baking sheet. Coat asparagus with cooking spray and sprinkle with salt. Roast until tender, 10-12 minutes.

Meanwhile melt butter in a small saucepan over medium heat. Remove from heat and stir in soy sauce and vinegar. (Sauce may appeared separated.)

Pour sauce over roasted asparagus and transfer to a serving dish. Sprinkle with the pepper.

Serves: 4 Per serving of about 6 spears: 68 cal,6g fat (4gsat), 2g protein, 3g carbs, 334mg sodium

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CHOCOLATE ECLAIR CAKE

Note: This cake uses graham crackers. If you have a serious problem with your blood sugar readings, take this into consideration.

2 pkg (3-oz each) instant sugar-free French vanilla pudding mix
3 cups fat-free milk
1 carton (9-oz) Sugar-Free frozen whipped topping, thawed
1 box Graham crackers
1 can ready-to-use sugar-free fudge frosting

Lightly butter a 9 x 13-inch baking dish or pan. Line bottom of pan with Graham crackers.

Mix the pudding mix with the milk by following directions on box; fold in the whipped topping. Alternate layers of pudding and crackers, ending with a cracker layer. Top with the frosting.

Refrigerate overnight before serving.

Serves 12

 

WHITE TURKEY CHILI

2 cans (15-oz ea) white kidney or cannellini beans, rinsed and drained

1 can 10 3/4-oz) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted

2 cups cubed cooked turkey breast

1 1/3 cups fat-free milk

1 can (4-oz) chopped green chilies, drained

1 tbsp minced fresh cilantro

1 tbsp dried minced onion

1 tsp garlic powder

1 tsp ground cumin

1 tsp dried oregano

6 tbsp fat-free sour cream

In a large saucepan, combine the first 10 ingredients (through the oregano). Bring mixture to a boil, stirring occasionally. Reduce heat and simmer, covered, 25-30 minutes or until heated through. Top each of the 6 servings with a tablespoon of the sour cream.

Servings: 6 Per serving: 250 calories, 2g fat (1g sat), 31g carbs, 23g protein Diabetic Exchanges: 3 lean meat, 2 starch

toh 2015

LAYERED TURTLE CHEESECAKE - DIABETIC STYLE

I posted a recipe on my Ladybug's Sweet Treats blog that looked so good I decided to try making a diabetic version. It is pretty tasty but as always, we diabetics need to remember we must eat all things in moderation!

CRUST:
1 cup white whole-wheat OR your favorite no carb flour
2 tbsp + 2 tsp packed Splenda brown sugar blend
1/4 cup finely chopped pecans
6 tbsp cold butter, cubed

Preheat oven to 325 degrees.
Place a greased 9-inch springform pan on a double layer of heavy-duty aluminum foil (about 18-inches square). Wrap foil tightly around the pan.

In a bowl, combine the flour, brown sugar blend, and pecans; cut in the butter until crumbly. Press onto the bottom of the prepared pan. Place the pan on a baking sheet and bake at 325 degrees 12 to 15 minutes or until set. Remove to a wire rack to cool.

FILLING:
1 pkg (8-oz each) cream cheese, softened
3 pkgs (8-oz each) low-fat cream cheese, softened
1 cup Splenda or Stevia granulated
2 tbsp + 2 tsp packed Splenda brown sugar blend
1/4 cup + 1 tsp white whole-wheat flour, divided
2 tbsp heavy whipping cream
1 1/2 tsp vanilla extract
4 eggs, lightly beaten
1/2 cup sugar-free chocolate chips, melted and cooled
1/4 cup sugar-free caramel ice cream topping
1/3 cup chopped pecans

In a large bowl, beat cream cheeses and both Splendas until smooth. Beat in 1/4 cup of the flour, whipping cream, and vanilla extract. Add eggs and beat on low speed just until blended. Remove 1 cup of the batter to a small bowl and stir in the melted chocolate; spread over the cooled crust.

In another small bowl, mix the caramel topping with the 1 teaspoon of remaining flour; stir in the pecans. Drop by tablespoonfuls over the chocolate batter. Top with the remaining batter.

Place the springform pan in a large baking pan and pour 1-inch of hot water into the baking pan. Bake at 325 degrees for 1 1/4 to 1 1/2 hours until the center is just set and the top appears dull. Remove the springform pan from the water bath then remove the foil. Cool cake on a wire rack for 10 minutes. Run a thin knife around the sides of the pan to loosen cake. Allow to cool on a wire rack for another hour.

Refrigerate overnight.

GANACHE:
1/2 cup sugar-free chocolate chips
1/4 cup heavy whipping cream
2 tablespoons chopped pecans
Additional sugar-free caramel ice cream topping, if desired

Place chips in a small heat-proof bowl. In a small saucepan, bring the whipping cream just to a boil. Pour the hot cream over the chips and whisk until smooth. Cool slightly, stirring occasionally. Remove sides of the pan.

Spread the ganache over top of cheesecake and sprinkle with the chopped pecans. Refrigerate until set.

If desired, drizzle with additional caramel topping before cutting to serve.

the file photo 

ENCHILADA BAKE

Note: I got this recipe from a friend. It is a facebook post with the info at the end of the post. Don't know what "batch red enchilada sauce" means but I will use a can of enchilada sauce. It is very low carb which is why I am posting it here. Fat content seems a little high but if you are going low carb, it appears to be a good recipe. My suggestions for diabetics are in ()

ENCHILADA BAKE 

Crust: 
4 ounces cream cheese, softened (low fat)
2 eggs
1/2 teaspoon Taco Seasoning
8 ounces cheddar cheese, shredded
1/4 ounce tortilla chips, finely crushed  (baked chips)

Beat or whisk the cream cheese and eggs until smooth. Add the seasoning; mix well. Stir in the cheese and crushed chips; mix well. Grease a 9x13" baking dish or line with parchment paper; spread the cheese mixture evenly over the bottom. Bake at 350º, 35 minutes or until browned, but not too dark. Let stand 5-10 minutes before adding the topping.

Topping:
1 pound ground beef
1 tablespoon Taco Seasoning 

1/2 batch Red Enchilada Sauce (about 1 cup)
8 ounces pepper-jack cheese, shredded

Brown the hamburger; drain fat. Stir in the seasoning and enchilada sauce. Spread over the crust. Top with the cheese. Bake another 20 minutes or so until hot and bubbly.

Makes 8 servings

Per Serving:  27g Protein; 5g Carbohydrate; 1g Dietary Fiber; 4g Net Carbs

The addition of the tortilla chips makes a big difference in this dish and adds less than a carb per serving. I was making the crust for my Enchilada Bake recipe and threw the crushed chips in on a whim. I wasn't even sure if such a tiny bit would be noticeable but was pleasantly surprised to find that they add a nice corn tortilla flavor.

Crissy[s skinny friends

TURKEY SAUSAGE PATTIES

1 lb (90 to 99% lean) ground turkey (may use chicken)

1/2 cup shredded peeled apple

1 tsp salt-free seasoning of your choice (suggestions include taco, Italian, poultry, etc)

3/4 tsp black pepper

1/4 tsp salt

Stir together the turkey, apple, seasoning, pepper and salt in a large bowl until well combined. Shape the mixture 6 equal patties. Coat both sides of the patties with olive oil cooking spray.

Cook in a large nonstick skillet over medium heat. Working in batches, if necessary, add patties and cook, turning halfway through, about 6 minutes or until browned on both sides and thermometer reads 165 when inserted in the centers. Remove from skillet and keep warm until serving.

Yield: 6 patties Per patty: 117 calories, 6g (1g sat) fat, 15g protein, 2g carbs 140mg sodium

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LOW CALORIE BROWNIES

This is a recipe I saw on facebook several years ago. For us diabetics I added unsweetened to the applesauce. 

(If you don’t save these to your wall, then you are NUTS.. who doesn’t love brownies??)

3/4 cup nonfat Greek yogurt (I used vanilla)
1/4 cup skim milk
1/2 cup Cocoa powder
1/2 cup Old fashioned rolled oats (like Quaker)
1/2 cup Truvia (or any natural/stevia based sweetener that pours like sugar)
1 egg
1/3 cup applesauce (unsweetened)
1 teaspoon baking powder
1 pinch salt

Preheat the oven to 400°F. Grease a square baking dish (I used 8”x8”). Combine all ingredients into a food processor or a blender, and blend until smooth (about 1 minute). Pour into the prepared dish and bake for about 15 minutes. Allow to cool completely before cutting into 9 large squares.

I got this photo with the recipe.

GLADYS KNIGHT'S SMOTHERED PORK CHOPS

Many years ago, when Gladys Knight (and The Pips) was diagnosed with diabetes there were lots of interviews with her and lots of her recipes were made public.  Here is an old yellowed clipping I saved from a magazine. With diabetes in my family, I had already started paying attention to diabetic articles.  Found this the other day and thought it worth sharing.

Click on recipe to enlarge for easier reading. 

BABY VIDALIA ONION FRITTATA

I have had this recipe from Cooking Lite for many years.

1 tbsp butter, melted
3/4 lb baby Vidalia onions, sliced thin with some green tops (or 1 1/2 cups chopped green onions)
1 garlic clove, minced
1 carton (16-oz) egg substitute
1/4 tsp salt
1/4 tsp pepper
1/8 tsp hot sauce
3/4 cup shredded reduced-fat sharp Cheddar cheese

Melt the butter in a 10-inch ovenproof skillet over medium heat.  Add the onion and garlic; cook 5 minutes or until tender, stirring occasionally.

Arrange onion mixture evenly in the bottom of skillet.  Combine the egg substitute, salt, pepper, and hot sauce; pour evenly over the onion mixture.  Reduce heat to medium-low and cook, uncovered, approximately 8 minutes or until set (mixture will still be wet on top).

Preheat broiler.

Broil frittata for 3 minutes; sprinkle the cheese over the top and broil another minute or until cheese melts.

Allow frittata to stand for 5 minutes before cutting to serve.

 

Yield: 4 servings

Per serving: 161 calories, 9g carbs, 19g protein 

BEEF, POTATO & EGG BAKE

1 lb lean (90% lean) ground beef (may sub lean ground chicken or turkey, if desired)

2 tsp onion powder

1 tsp salt, divided

1 tsp garlic powder

1/2 tsp rubbed sage

1/2 tsp crushed red pepper flakes

1 pkg (10-oz) frozen chopped spinach, thawed & squeezed dry

4 cups frozen shredded hash brown potatoes

14 large eggs

1 cup fat-free ricotta cheese

1/3 cup fat-free milk

1 tsp pepper

3/4 cup shredded Colby-Monterey Jack cheese

1 1/4 cups grape tomatoes, halved

Preheat oven to 350-degrees.

In a large skillet, cook beef with onion powder, 1/2 teaspoon of the salt, garlic powder, sage and pepper flakes over medium heat for 6 -8 minutes or until beef is no longer pink. Break up beef into crumbles while it cooks. Drain well. Stir in the spinach and remove from the heat.

Spread potatoes in a greased 13x9-inch baking dish, top with the beef mixture. In a large bowl, whisk eggs, ricotta cheese, milk, pepper and the remaining 1/2 teaspoon of salt. Pour mixture over the top. Sprinkle with cheese and top with the tomatoes.

Bake, uncovered, for 45-50 minutes or until a knife inserted near the center comes out clean. Let stand 5-10 minutes before serving.

Yield: 12 servings Per serving: 218 calories, 11g fat (5g sat) 9g carbs,20g protein Diabetic Exchanges: 3 lean meat, 1/2 starch

TOH 2015

OVEN-ROASTED SPICED CARROTS

2 lbs medium carrots, cut into 2-in pieces

3 tbsp olive oil

1/4 tsp salt

1/2 tsp ground coriander

1/2 tsp ground cumin

1/2 tsp black pepper

1/4 tsp chili powder

1/4 tsp paprika

1.8 tsp ground ginger

1/8 tsp ground cinnamon

dash of ground cloves

dash of cayenne pepper

Preheat oven to 400-degrees. 

In a large bowl, toss carrots with the oil. Mix the seasoning; sprinkle over carrots and toss to coat.

Arrange carrots in a single layer in a 15x10x1-inch baking pan coated with cooking spray. Roast 25-30 minutes or until lightly browned and crisp tender, stirring occasionally.

Yield: 8 servings Per serving: 93 cal, 5g fat (1g sat), 200mg sodium, 11g cafrbs,3g fiber, 1g protein Diabetic Exchanges: 1 veg, 1 fat

I recommend eating these carrots with a lean protein item.

TOH 2015

SCALLOPED PORTOBELLO & CAULIFLOWER

1 large head cauliflower, broken into florets (around 7 cups)

1 lb sliced baby portobello mushrooms

3/4 cup water

6 tbsp butter, divided

4 shallots, finely chopped

1/4 cup flour

1/2 tsp salt

1/4 tsp paprika

1 1/4 cups half-and-half cream

3/4 cup shredded white cheddar cheese

1/4 cup panko breadcrumbs

Preheat oven to 350-degrees. Place 1-inch of water and cauliflower florets in a stockpot and bring to a boil. Cook, covered, 7 to 10 minutes or until tender. Drain.

In a large saucepan, combine mushrooms and water, bring to a boil. Reduce heat and simmer, covered, 10 minutes. Drain. reserving 1/3 cup of the liquid.

In the same saucepan, heat 3 tablespoons of the butter over medium heat until hot. Add the shallots and the drained mushrooms. Cook mixture, while stirring, until shallots are tender and lightly browned. Stir in the flour, salt and paprika until blended then gradually stir in the cream and the reserved mushroom liquid. Bring to a boil stirring constantly. Cook, stirring for 2 to 3 minutes or until thickened.

Place cauliflower in a greased 11x7-inch dish and cover with mushroom sauce. Sprinkle with cheese, then breadcrumbs. Dot with the remaining butter. Bake, uncovered, 35-40 minutes or until bubbly and golden brown.

Yield: 8 servings Per serving: 169 cal, 8g fat (5g sat), 275 mg sodium, 17g carbs, 3g fiber, 9g protein

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MY FAVORITE STUFFED CABBAGE ROLLS

This is a recipe I got 45 years ago when we lived in Las Vegas, Nevada during our Air Force years.  I loved it then and I still love it.  The good thing is I still enjoy this even as a diabetic.  I did make a few changes after my diabetes diagnoses; I now use brown rice and low-sodium tomato soup.  Once I was diagnosed with diabetes and started studying nutrition, I did away with all refined grains and use only whole grains.

8 large cabbage leaves
1 can condensed tomato soup
1 lb lean ground beef*
1 cup cooked brown rice
1/4 cup chopped onion
1 egg, slightly beaten
1 tsp salt
1/4 tsp pepper

Cook cabbage leaves in a large pan of boiling, salted water for a few minutes, just until softened; drain and allow to cool enough to handle.

In a large mixing bowl combine 2 tablespoons of the soup with the beef, rice, onion, egg, salt, and pepper. Divide the mixture among the 8 cabbage leaves. Fold the sides of the cabbage leaves in over the mixture and roll up.  Secure rolls with toothpicks.

In a large skillet with a lid, place the cabbage rolls seam side down. Pour the remaining soup over the rolls.

Place lid on skillet and bring to hot over medium-low heat.  Reduce heat to low and simmer 40 minutes.  Stir occasionally, spooning sauce over the rolls.

*Ground chicken or turkey may be substituted, if you prefer.

APPLE CHICKEN MEATBALLS

1 lb ground skinless chicken breast

1 small yellow onion, finely chopped
1 Granny Smith apple, peeled and shredded
1 slice whole-wheat bread, crumbled fine
1/2 cup shredded low-fat cheddar cheese
1/4 cup finely chopped fresh parsley
2 tbsp grated Parmesan cheese
1 large egg
3/4 tsp salt
3/4 tsp dried thyme
dash of garlic powder

Combine all ingredients together in a large bowl; mix well. Form the mixture into 36 meatballs.

Place meatballs in a 5 to 6-quart crockpot or slow cooker. Cover and cook 5 hours on high or 8 to 10 hours on low.

Yield: 12 servings of 3 meatballs
Per serving: 82 calories, 2 g (1 sat) fat,250 mg sodium, 4 g carbs, 1 g fiber, 11 g protein

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LEMON CHICKEN PICCATA - 2

1 lb whole grain or your favorite low carb linguine

2 boneless, skinless chicken breasts, butterflied, or 4 chicken breast cutlets

1/4 cup flour + 1 1/2 tbsp, divided

3 tbsp lemon zest, divided

2 tbsp olive oil

6 tbsp unsalted butter, divided

1 1/2 cups chicken broth

1/2 cup lemon juice

1/2 cup heavy cream 

Chopped fresh parsley for garnish, optional

Lemon wedges for garnish, optional

Salt and pepper to taste

Cook the linguine in salted water according to the package directions.

Season chicken breasts on both sides with salt and pepper. Place 1/4 cup flour in a medium bowl and add 1 tablespoon lemon zest and a pinch of salt and pepper. Heat a large sauté pan over medium-high heat with olive oil and 2 tablespoons butter.

Cover the chicken in the flour mixture, shaking off any excess. In the sauté pan, cook the chicken on both sides until golden brown, about 3 minutes per side.

Transfer the chicken to a plate and reduce the heat to medium-low. In the sauté pan, add the remaining 4 tablespoons of butter and sprinkle in 1 1/2 tablespoons of flour. Whisk in the chicken broth, 1 tablespoon lemon zest, 1/2 cup lemon juice. Continue whisking and allow the sauce to come to a simmer and thicken, about 3 to 4 minutes. Once thickened, stir in the heavy cream.

Toss the linguine in half of the sauce and save the remaining sauce. Divide the pasta onto four plates and serve the chicken on top. Ladle with the reserved sauce and garnish with the lemon zest, parsley and lemon wedges, if using.

wonderfulseedlesslemons.com

MOM'S MEAT LOAF

 Note: This is not my late mom's recipe. This is a recipe I saw in a TOH in 2015 and made it diabetic friendly.

2 large eggs, lightly beaten

3/4 cup lowfat milk

2/3 cup whole wheat saltines

1/2 cup chopped onion

1/2 tsp salt

1/2 tsp rubbed sage

1/4 tsp black pepper

1 1/2 lbs 90% lean ground beef

1 cup ketchup 

1/2 cup Truvia Sweet Complete Brown Sugar

1 tsp Worcestershire sauce

Preheat oven to 350-degrees.

In a bowl, combine the first seven ingredients. Add the ground beef and mix lightly but thoroughly. Shape into an 8x4-inch loaf. Place on a baking pan.

In a small bowl, combine the remaining ingredients, stirring to dissolve the brown sugar. Remove 1/3 cup for sauce and spread the remaining mixture over the meatloaf.

Bake 1 hour or until a meat thermometer reads 160-degrees. Remove from oven and let stand 10 minutes before slicing to serve. Serve with the reserved sauce.

file photo for reference

MONTEREY CHICKEN WITH ROASTED VEGGIES

1 lb fresh asparagus, trimmed and cut into 2-inch pieces

2 large sweet red peppers, cut into strips

1 tbsp olive oil

1 1/2 tsp salt, divided

3/4 tsp coarsely ground pepper, divided

6 boneless skinless chicken breasts

5 tbsp butter, divided

1/4 cup all-purpose flour

1 cup chicken broth

1 cup heavy whipping cream

1/4 cup white wine or chicken broth

1 1/2 cups (6-oz) shredded Monterey Jack cheese, divided

Preheat oven to 400-degrees.

Place asparagus and peppers in a greased 9x13-inch baking dish; toss with the oil, 1/2 teaspoon of the salt and1/4 teaspoon black pepper. Roast 5 to 8 minutes or just until crisp-tender. Remove from dish.

Season chicken with the remaining salt and pepper. In a large skillet, heat 1 tablespoon butter, brown 3 chicken breasts on both sides. Transfer to the same baking dish. Repeat with another tablespoon of butter and the 3 remaining chicken breasts. Top the chicken with the roasted veggies.

In the same skillet, melt the remaining butter over medium heat. Stir in flour until smooth and gradually whisk in the broth, cream and wine. Bring to a boil, stirring constantly and cook, stirring 2 to 3 minutes or until thickened. Stir in 1 cup of the cheese until melted. Pour mixture over the chicken and veggies.

Bake, uncovered, 25 to 30 minutes or until a thermometer inserted in chicken reads 165-degrees. Sprinkle with the remaining cheese.

Yield: 6 servings

file photo of this recipe

TOMATO CHUTNEY

1 tbsp canola oil

1/2 tsp cumin seeds
1/2 medium onion, chopped fine
2 garlic cloves, minced
2 tsp grated ginger
2 cups tomatoes, seeded, chopped
1 green chili, seeded & chopped, optional
1 tsp ground coriander
1 tsp salt
2 tsp Splenda Granulated

In a small skillet heat the oil over medium heat; add seeds, cooking a few seconds until they stop popping.  Add the onion, garlic, and ginger; cook a couple of minutes until the onion is translucent.

Add the tomatoes, chili, coriander, and salt.  Cook the mixture 3 to 4 minutes until the tomatoes are soft.  Stir in the Splenda.

Allow mixture to cool for 10 minutes.

Pour the mixture into blender container and blend just until of uniform consistency but of a coarse texture.

This chutney may be served immediately or kept refrigerated for up to 1 week.

Note: The basis of this recipe is from an old Diabetic Cooking book.