Got the recipes from Light & Tasty Magazine. I actually totally changed the chicken recipe that was in the magazine so I'm not even going to put the original recipe on here for that one.
Baked Chicken
1/4 C. Catsup
1/4 tsp. Chili powder
1/8 tsp. salt
1/2 Tbs. Vinegar
1/2 Tbs. Oil
(2) Boneless Skinless Chicken Breast (aprox. 10 oz. each)- cubed
Put first five ingredients in a plastic bag. Add Cubed chicken. Let marinate 8 hours or overnight. You can make the dipping sauce at this time as well. Place in greased pan and bake at 350 for 30 minutes.
Dipping Sauce:
1 Tbs. diced green pepper
1 Tbs. diced green onion
1/4 C. Catsup
3/4 tsp. Chili powder
1/2 tsp. salt
1/2 Tbs. Vinegar
Combine and mix well. Let sit in refrigerator until ready to eat! :) Very yummy
Nutritional Analysis: One serving (1 chicken breast with 2 tablespoons sauce) equals 278 calories, 1 g fat (trace saturated fat), 66 mg cholesterol, 888 mg sodium, 38 g carbohydrate, 1 g fiber, 29 g protein. Diabetic Exchanges: 3-1/2 lean meat, 1 starch.
Ingredients:
8 cups torn fresh spinach
2 cups sliced fresh strawberries
2 tablespoons finely chopped onion
1 tablespoon sunflower kernels
1/2 teaspoon sesame seeds, toasted
2 tablespoons canola oil (I halved the oil to make it less fattening)
2 tablespoons red wine vinegar
4-1/2 teaspoons sugar
1-1/2 teaspoons snipped fresh dill or 1/2 teaspoon dill weed
1/8 teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon ground mustard
Directions
In a salad bowl, combine the spinach, strawberries, onion, sunflower kernels and sesame seeds. In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Pour over salad and gently toss to coat. Serve immediately. Yield: 8 servings.
Nutritional Analysis: One serving (1 cup) equals 68 calories, 4 g fat (trace saturated fat), 0 cholesterol, 61 mg sodium, 7 g carbohydrate, 2 g fiber, 1 g protein. Diabetic Exchanges: 1 vegetable, 1/2 fruit, 1/2 fat.
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