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WARM CHICKEN SALAD

Salad No Comments »

Ingredients
2 cup chicken, diced, cooked
2 cup celery, chopped
1/3 cup mayonnaise, light
1/4 cup almonds, slivered
2 tablespoon lemon juice, fresh
1/4 cup bell pepper, green, chopped
1/4 cup onion, finely chopped
2 tablespoon pimiento, chopped
1/2 teaspoon salt
1/4 teaspoon pepper, freshly ground
1/4 cup swiss cheese, grated
2 cup potato chips, fat-free or reduced-fat, coarsely crushed
Directions:
salad-chicken.jpgPreheat the oven to 350 degrees F.
Spray a 2 quart casserole with non-stick pan spray.
Mix all the ingredients except the cheese and potato chips in a large bowl.
Turn into the casserole.
Top with the cheese and crushed potato chips.Bake about 25 minutes, until the cheese is melted and the salad is hot.

Nutritional Information Per Serving (3/4 cup):
Calories: 212, Fat: 11g, Cholesterol: 43mg, Sodium: 439mg,
Carbohydrate: 13g, Dietary Fiber: 2g, Sugars: 2g, Protein: 15g
Diabetic Exchanges: 1/2 Starch, 1 Vegetable, 2 Medium-Fat Meat

Creamy Fruit Salad - Recipe

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soup-cream.jpg1 c Strawberries; quartered

1 c Cantaloupe; chunked

6 ea Strawberries; whole

1 ea Apple; cored and chopped

20 ea Grapes; seedless green

1/2 c Pineapple; chunked

1/2 c Mandarin orange sections*

1 1/2 c Topping*

2 T Coconut; shredded & toasted

In 2 quart bowl combine fruits except whole berries; cover with plastic wrap and refrigerate until well chilled, at least 2 hours. To serve: into each of 6 parfait or sundae glasses spoon 2 T whipped topping* thawed frozen non-dairy) and top each portion with 1/4 c.
fruit mixture.
Top each portion of fruit with 1 T whipped topping, then an equal amount of remaining fruit mixture.
Spoon 1 T whipped topping onto each portion of fruit, sprinkle with 1 t coconut, and granish with 1 berry.
1 serving=116 calories.

Key Lime Pie (Diabetic) - Recipe

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-Filling 1 Packet Knox Unflavored-Gelatin 3 tb Lime juice

1/2 c Boiling water

9 1-gram packets Equal

-(aspartame) -sugar substitute 1 9-inch graham cracker

-crust -Lime zest -Thin lime slices 1 c Evaporated skim milk

1 ts Vanilla

-Juice of 1 1/2 limes 2 dr Green food coloring

Sprinkle gelatin over lime juice and let it stand for i minute. Add boiling water and sweetener to gelatin mixture and stir until gelatin is dissolved.
Refrigerate about 45 minutes or until slightly thickened.
Combine milk and vanilla and freeze 30 minutes. Remove from freezer and whip at high speed until stiff.
Stir lime juice and food coloring into whipped milk.
(Save remaining 1/2 lime for garnish.) Slowly blend gelatin mixture into whipped milk.
Spoon pie filling into crust.
Chill until firm.
Garnish with lime zest and lime slices.
Cut into 8 even portions and serve 1 portion per serving.
Nutritive value per serving: 111 calories; 14 gm. cholesterol; 4 gm.
protein; 5 gm.
fat; 130 mg.
sodium Food Exchanges per serving: 1 bread, 1 fat Low-sodium diets: Use salt-free crust From: Fred Mueller Date: 08-19-93

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