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Healthy and Tasty Recipes - Good for Diabetics!
April 2008 Spring has sprung and these recipes are oh so fresh.
Chicken Stuffed with Dried Fruits
Polenta Primavera Lowfat Cheesy Potatoes Stuffed Strawberry Cheesecake Apple Carrot Muffins
Source: Meals Matter These fruity muffins are moist, tender and taste almost like carrot cake. They freeze well too. Ingredients
Preparation In a bowl, combine the first six ingredients. In a small bowl, beat the egg, buttermilk and oil. Stir into dry ingredients just until moistened. Fold in apple, carrots and walnuts. Fill paper-lined muffin cups or cups coated with nonstick cooking spray three-fourths full. Bake at 400 for 20-23 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Cook's Notes Yield: 1 dozen Nutrient Information
Nutty Granola Source: Meals Matter Ingredients
Preparation Combine all the seeds and nuts in a large bowl. Mix liquid ingredients together and add to dry ingredients; blend. Bake for 12 minutes at 325 or until toasted golden brown. Stir every 3-4 minutes. Add raisins. Store in tightly covered container when cool. Makes 4 cups. Cook's Notes Great over yogurt. Nutrient Information
Chicken Stuffed with Dried Fruits Source: Meals Matter
Ingredients
Preparation Clean and wash the chicken, and wipe it dry. Fry the chopped onion in 2tablespoons hot butter until soft and golden. Add the chopped fruits and saute for a few minutes. Season to taste with salt, pepper, and cinnamon Stuff the chicken with this mixture. Sprinkle salt and pepper, and cinnamon. Roast in preheated slow oven -350F- 1 to 11/2 hr. Bast frequently with melted butter. Serve the chicken with rice or vegetables Nutrient Information
Polenta Primavera Source: Meals Matter meals.com
This cheese-enriched polenta makes a great side to chicken and pork dishes or as part of a vegetarian meal. Ingredients
Preparation GREASE 9-inch pie plate. BRING water to a boil in medium saucepan over medium heat. Slowly add corn meal, stirring constantly, for 2 to 3 minutes or until slightly thickened. STIR in fontina cheese, cream, Parmesan cheese, salt and pepper; cook, stirring constantly, for an additional 2 minutes or until very thick. SPREAD into prepared pie plate; cool for 1 hour or until firm. Cut into wedges. Heat tomatoes and juice; serve over wedges. Nutrient Information
Lowfat Cheesy Potatoes Source: Meals Matter
Preparation 1. For sauce, in a small saucepan stir together milk, flour, salt, pepper, and garlic powder, if desired. Cook and stir over medium heat until thickened and bubbly. Stir in onion.
2. Spray a 1-1/2 quart casserole with nonstick spray coating. Place half of the potatoes in the casserole. Top with half of the sauce. Repeat layers with remaining potatoes and sauce. 3. Bake, covered, in a 350º F., oven about 65 minutes or until potatoes are tender, stirring once. Remove from oven and sprinkle with cheese. Cover and let stand 1 to 2 minutes or until cheese is melted. If desired, garnish with parsley. Nutrient Information
Stuffed Strawberry Cheesecake Source: Meals Matter
It is simple and easy to make and perfect while strawberries are in season. Ingredients
Preparation Rinse the strawberries and pat them dry. Slice off the stem end of each strawberries. Cut all the strawberries into half. In a small bowl,combined cream cheese, sugar and vanilla, mix it until well-blended. Using a small spoon or knife, put the cream cheese mixture into the filling to dollop on top. Nutrient Information
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