SWEET AND CRUNCHY DELI-STYLE PICKLES

7 pickling-size cucumbers, quartered lengthwise
1 cup water
1/2 cup rice vinegar
1/3 cup Splenda or Stevia Granulated
1 tbsp kosher salt
1 whole clove
1 tsp mustard seed
1 tsp whole black peppercorns
1 tsp peeled, chopped fresh ginger
1/2 jalapeno pepper, seeded and chopped
2 garlic cloves

Place the cucumbers into a clean 1-quart canning jar. Set aside.

Combine all the remaining ingredients in a small saucepan; simmer over low heat until the salt is dissolved.

Pour the hot juice over the pickles in the jar; cover tightly with a two-piece lid.

Refrigerate pickles and leave 4 to 5 days before serving.

Note: The sweetness and flavor will intensify over time.

 

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MEDITERRANEAN BAKED CHICKEN WITH LEMON

1 cup olive oil

1/2 cup lemon juice
6 garlic cloves, minced
1 tsp salt, 1/2 tsp if you have to watch your sodium
1 tsp dried thyme
1/2 tsp pepper
1/4 tsp ground allspice
1/4 tsp ground nutmeg
8 boneless skinless chicken breast halves (about 6-oz each)
3 medium lemons, sliced thin

Spice Blend:
2 tsp paprika
1/2 tsp garlic powder
1/2 tsp lemon-pepper seasoning
1/4 tsp ground allspice
1/8 tsp ground cinnamon

In a small bowl, whisk together the oil, lemon juice, garlic, and spices until blended. Pour 1 cup of the mixture into a large resealable plastic bag. Add the chicken, seal bag and turn to coat. Refrigerate for 1 hour. Cover the remaining marinade and refrigerate.

Preheat oven to 350 degrees.

Arrange the lemon slices in two greased 11 x 7-inch baking dishes.

Drain marinade from chicken and discard marinade.

Place the chicken over the lemon slices in the baking dishes.

Mix the spice blend together and sprinkle evenly over the chicken. Drizzle the reserved marinade over all.

Bake, covered, 35-40 minutes or until a meat thermometer reads 165 degrees.

Serves 8
Per serving: 385 cal, 26 g fat (4 g sat) (remember olive oil is a very good fat), 94 mg cholesterol, 469 mg sodium, 4 g carbs, 1 g fiber, 34 g protein

This recipe is my version of a Taste of Home, 2014 recipe..

BREAD AND BUTTER PICKLES

1 1/2 lbs small cucumbers, unpeeled, trimmed, sliced

1 medium onion, sliced thin
1 tbsp pickling salt
1 1/2 cups vinegar
1 cup Splenda Granular
1 1/2 tsp mustard seed
1 tsp cornstarch
3/4 tsp tumeric
1/2 tsp celery seed

Place cucumbers and onion in a large bowl and toss with the pickling salt. Cover and refrigerate 1 to 2 hours. Rinse well in a colander under running water. Drain; place in a large heat-proof bowl.

Combine the remaining ingredients in a medium pot and bring to a boil over high heat. Stir until slightly thickened and clear. Pour, while hot, over the cucumbers and onions. Cool to room temperature, cover and refrigerate.

May be stored in refrigerator for 1 month.

Yield: 10 (1/2 cup) servings
Per serving: 20 calories, 5 grams carbs, 0 grams protein, 0 grams fat, 5 grams fiber, 120 mg sodium
Diabetic Exchange: 1 vegetable

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PICKLED RED ONIONS

1 cup hot water

1/2 cup red wine vinegar
1 tbsp Splenda Granular
1 1/2 tsp kosher salt
1 red onion, thinly sliced

Stir the first four ingredients together until salt and Splenda are completely dissolved.

Place onion in a medium bowl and pour vinegar mixture over onion; let set one hour.

May be stored in the refrigerator in an airtight container up to one month.

Yield: Approximately 2 cups

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