|Back to Back Issues Page|
Delicious Diabetic, Issue #0023-- Stay Cool and on Track With These Yuumy Recipes!
July 08, 2008
It's July! Happy 4th of July! The temperature outside is heating up and it's time to head outside and enjoy some outside family dinners and barbeques. I love sinking my teeth into a piece of sweet white corn. Summer food is all about sweet, light, and refreshing.
I hope you find a delicious recipe to fix for one of your hot summer days or nights. Embrace each season to the fullest and enjoy!
Diabetic Delicious Summer
Barbecue Chicken For Kids Recipe
1 chicken - (abt 2 to 2 1/2 lbs), cut into pieces,
1 cup catsup
1/4 cup sugar
1/4 cup cider vinegar
1/3 cup Worcestershire sauce
1 dash hot pepper sauce ? ( for some kids only)
Nonfat cooking spray, as needed
Place chicken in bowl. Mix remaining ingredients together and pour over chicken. Marinate in refrigerator for 1 hour.
Heat charcoal grill. Place chicken on sprayed rack 4 to 6 inches above coals, turning often and brushing with marinade during last 15 minutes of cooking. Grill 30 minutes.
Alternate: Brown chicken in broiler on all sides. Place in shallow baking dish. Pour marinade over and toss to coat. Bake in a preheated 350 degree oven for 30 minutes.
This recipe yields 4 servings. Serving size: 1/4 recipe.
Exchanges Per Serving: 2 Lean Meat, 1 Carbohydrate.
Nutrition Facts: Calories 205; Calories from Fat 45; Total Fat 5g; Saturated Fat 1g; Cholesterol 64mg; Sodium 564mg; Carbohydrate 18g; Dietary Fiber 1g; Sugars 10g; Protein 21g.
Grilled Chicken And Fresh Salsa Wraps Recipe
1 bottle Lawry's Herb and Garlic
Marinade with Lemon Juice - (12 oz), divided
4 boneless skinless chicken breast halves, (abt 1 lb total)
1 large tomato, chopped
1 can diced mild green chiles - (4 oz), optional, drained
1/4 cup thinly-sliced green onions
1 tbsp red wine vinegar
1 tbsp chopped fresh cilantro
1/2 tsp Lawry's Garlic Salt
4 flour tortillas - (to 8), warmed
In large resealable plastic food storage bag, combine 1 cup Herb & Garlic Marinade and chicken; seal bag. Marinate in refrigerator at least 30 minutes.
In medium bowl, combine tomato, chiles, if desired, green onions, additional 1/4 cup Herb & Garlic Marinade, vinegar, cilantro and Garlic Salt; mix well. Cover and refrigerate 30 minutes or until chilled.
Remove chicken from marinade; discard used marinade. Grill or broil chicken until no longer pink about 10 to 15 minutes, turning halfway through grilling time.
Cut chicken into strips. Place chicken on tortillas; spoon salsa on top and wrap to enclose. Serve immediately.
This recipe yields 4 servings.
Exchanges Per Serving: 1 Starch, 3 Meat, 2 Vegetable.
Nutrition Facts: Calories 294; Calories from fat 18%; Total Fat 6g; Saturated Fat 1g; Protein 29g; Carbohydrates 26g; Cholesterol 69mg; Sodium 1283mg; Dietary Fiber 2g.
Comments: Wraps are easy alternatives to sandwiches -- more fun too! This is an excellent recipe for picnics or outdoor dining. Assemble wraps when ready to serve.
All-American Barbecued Beans Recipe
1 slice bacon
1/2 cup chopped onion
1/2 cup ketchup
2 tbsp white vinegar
2 tbsp water
1 tsp prepared mustard
1 tsp Worcestershire sauce
1/8 tsp salt
1/8 tsp freshly-ground black pepper
1 can Great Northern beans - (15 1/2 oz), drained
2 1/2 tsp Equal for Recipes
= (or 8 packets Equal sweetener
or 1/3 cup Equal Spoonful)
Cut bacon into 1-inch pieces; cook in medium saucepan over medium-high heat 3 to 4 minutes. Add onion and cook until bacon is crisp and onion is tender, stirring occasionally.
Combine ketchup, vinegar, water, mustard, Worcestershire sauce, salt, and pepper; add to bacon mixture. Stir in beans. Reduce heat and simmer, covered, until flavors are blended, 15 to 20 minutes. Stir in Equal.
Cut bacon into 1-inch pieces and place in 1 1/2-quart microwaveable casserole. Cook uncovered on High 1 minute. Add onion and cook on High 2 1/2 to 3 minutes, stirring once.
Combine ketchup, vinegar, water, mustard, Worcestershire sauce, salt, and pepper; add to bacon mixture. Stir in beans and cover with lid or plastic wrap. Cook on High 4 minutes, then cook on Medium 8 to 10 minutes or until flavors are blended, stirring twice. Stir in Equal.
This recipe yields 4 servings. Serving size: 1/2 cup.
Exchanges Per Serving: 2 Bread, 1 Vegetable.
Nutrition Facts: Calories 185; Total Fat 1g; Cholesterol 1mg; Sodium 491mg; Carbohydrate 36g; Protein 9g.
5 tbsp butter, softened
2 tbsp fruit sweetener
1 1/4 cup buttermilk
3/4 tsp baking poweder
3/4 tsp baking soda
1/4 tsp salt
1 1/8 cup cornmeal
Preheat the oven to 350 degrees. Spray a 9" square pan with lecithin spray. With an electric mixer on medium high speed, use the paddle attachment or beaters to cream the softened butter and fruit sweetener until light and fluffy. Beat in the eggs, one at a time, being sure that the first egg is incorporated before the next one is added. Sift the dry ingredients together. Reduce the mixer speed to low. Add the sifted dry ingredients, one third at a time, alternating with the buttermilk. Pour the batter into the prepared 9" square pan. Place the pan on the middle shelf of the preheated oven and bake for 30-35 minutes. When done the cornbread will be a rich golden yellow and will spring back when touched lightly in its center. Cool the cornbread in its pan on a wire rack. Cornbread is great eaten hot from the oven. It is best stored at room temperature, well wrapped in plastic.
Alisa Roberts www.easy-diabetic-recipes.com
|Back to Back Issues Page|