lunes, marzo 13, 2006

Diabetes Monitor - Recetas

Visto en: Diabetes Monitor - recipes:


Bread crackers


Apple Pancakes
Cheese Blintzes
Chicken with Creamy Chive Sauce
Chicken Chili
French Pancakes, rolled

Bread Crackers

The bread "cracker" thing happened because there are few crackers out there that are healthy, low carb and don't feel and taste like cardboard. Use as you would a regular cracker.

1. One loaf of your favorite healthy, tasty, low carb bread.
2. Toast slices and cut in quarters.
3. Dry between paper toweling for about two days.
4. Place in container (don't cover 'til you are sure there is no moisture left in bread).



Apple Pancakes

3 eggs
2 tart apples
1/2 c. milk
3 tbs. butter
1/2 c. flour
1 tbs. sugar
1 t. sugar
1 t. cinnamon
dash salt
3 tbs. lemon juice

Beat eggs slightly and add milk.Combine flour, 1t. sugar and salt;add to milk, stirring until smooth. Peel and slice apples. Heat 2 tbs. butter in 10 in. ovenware skillet; place apples in butter and saute' until heated. Tilt skillet so that pan is completely coated. Pour batter over apples and place in a preheated 500 degree oven. Combine sugar and cinnamon. When pancake is set but not browned, sprinkle with sugar cinnamon mixture; dot with remaining butter. Return to oven until brown. Sprinkle with lemon juice. Roll up and cut into four to six portions. To double the recipe, use a second skillet.

May substitute sugar with Splenda



Cheese Blintzes (cheese-filled pancakes)

Yields 16

3 eggs
3/4 tsp salt
1 c milk or water
1 c flour
1 lb pot cheese
3-4 tbsp sugar (use splenda equiv)
dash of cinnamon

1. Beat 2 of the eggs slightly; then add 1/2 tsp salt and the liquid.
2. Add flour to make a smooth, thin batter.
3. Heat a 6 inch frying pan that is lightly greased (or Pammed)
4. Pour in a thin covering (about 2 tbsp)- just enough to cover the bottom of the pan.
5. Tilt pan from side to side to distribute evenly. Cook over moderate heat until the edges curl.
6. Turn out on a clean cloth or paper towel, fried side up.
7. Keep covered until all the pancakes are cooked.
8. To fill, mix together the cheese, sugar, cinnamon, 1/4 tsp salt and remaining egg.
9. Place 1 heaping tbsp of filling in center of each "pancake" and then fold over 3 sides, tucking in the 4th side to make an envelope.
10. When all leaves are filled, fry in hot butter or margarine using a heavy frying pan, turning to brown on all sides, and taking care not to scorch the butter OR FOR A HEALTHIER ALTERNATIVE: If you would prefer, blintzes once filled can be baked on a greased or pammed baking sheet in a moderate 350 degree oven for 15-20 minutes, brushing well with melted butter before and during baking.
11. Serve with a dollop of sour cream.

Donna M


Chicken with Creamy Chive Sauce

This comes from the BHG web site, I've made it, just think it taste terrific. I add extra fresh mushrooms and I put the noodles in the crockpot for the last 30 minutes of cooking. I put in less noodles than the recipe calls for. Let me know if you try it and if you like.

Source: Better Homes and Gardens
Makes 6 servings

Prep: 15 minutes
Cook: Low 4 to 5 hours
6 skinless, boneless chicken breast halves (about 1-1/2 pounds)
1/4 cup butter
1 0.7-ounce package Italian salad dressing mix
1 10-3/4-ounce can condensed golden mushroom soup
1/2 cup dry white wine
1/2 of an 8-ounce tub cream cheese with chives and onion
Hot cooked whole wheat pasta (optional)
Snipped fresh chives (optional)

1. Place chicken in a 3-1/2- or 4-quart slow cooker. In a medium saucepan melt the butter. Stir in the dry Italian salad dressing mix. Stir in mushroom soup, wine, and cream cheese until combined. Pour over the chicken.
2. Cover and cook on low-heat setting for 4 to 5 hours. Serve chicken with sauce. If desired, serve with hot cooked pasta and sprinkle with chives. Makes 6 servings.

Nutrition facts per serving:
calories: 310
total fat: 17g
saturated fat: 9g
monounsaturated fat: 3g
polyunsaturated fat: 1g
cholesterol: 110mg
sodium: 1043mg
carbohydrate: 6g
total sugar: 2g
fiber: 0g
protein: 28g
vitamin C: 2%
calcium: 3%



Chicken Chili (a healthy, delicious, colorful, low fat, high fiber flavorful chili made with chicken)

Stew about 6 boneless/skinless chicken breasts and shred after cool

In a large pot saute' in about
1 T. extra virgin olive oil
1 large sweet onion chopped fine
1 green, yellow, or red bell pepper chopped fine (can use all three for really colorful chili)
1 clove garlic chopped fine

After softened add:
2 cans diced tomatoes
2 cans Hunt's Seasoned Diced Tomato sauce for Chili
1/4 cup worcestershire sauce
1 heaping tsp cinnamon
1 tsp chili powder (I use Hot Mexican Chili Powder)
1/4 tsp. cayenne pepper

Bring above to a boil and reduce somewhat then add:
Shredded cooked chicken
1 can white kidney or Great Northern beans
1 can dark kidney beans
1 can black beans

Simmer 2-3 hours.

I figured the calories, fiber and fat in this myself and it figured out to be (hopefully I'm pretty close on this!):
148 cal/cup
4.3 g. fiber/cup
1 g. fat/cup

(It is really good with cornbread or cornbread crackers.)



French Pancakes, rolled

2 c. flour
1/2 c. pwdered sugar
1 t. salt
2 c. milk
4 eggs
butter for pan and for spreading on pancake (1 stick?)
cinnamon and sugar

Mix eggs and milk well (don't beat).
Sift dry ingredients.
Mix all ingredients together.
Heat pan and melt butter.
Reserve butter and use just enough to cover pan for each pancake.
Pour in thin layer of batter.
Turn when edges firm slightly.
Remove, place on plate.
Spread on some melted butter, sprinkle with cinnamon and sugar and roll into crepe.

Can substitute granulated sugar with Splenda.
Not sure about the powdered sugar.
Also not sure how many crepes in one recipe.

No hay comentarios: