Submitted by Sarah to eDiets.com
Chicken breasts baked with soy sauce, vinegar, bell peppers and
water chestnuts.
Serves 6 servings
Prep time: 5 minutes
Cook time: 40 minutes
Total time: 45 minutes
6 skinless, boneless chicken breast halves
1 cup soy sauce
1/2 cup vinegar
1 green bell pepper, chopped
2 (8 oz) cans sliced water chestnuts, drained
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1 1/2 lbs. boneless beef top sirloin steak, cut 1-1/4 inches thick
1 large red bell pepper, cut into 1-inch pieces
Seasoning :
2 tbsps. chopped fresh cilantro
2 tbsps. olive oil
2 tsps. hot pepper sauce
1 clove garlic, minced
1/4 to 1/2 tsp. crushed red pepper (optional)
Cut beef steak into 1-1/4-inch pieces.
Combine seasoning ingredients in medium bowl.
Add beef; toss.
Alternately thread beef and bell pepper onto six 10-inch metal skewers.
Place kabobs on grid over medium, ash-covered coals.
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4 whole skinless chicken breasts
1/2 teaspoon pepper
1/2 teaspoon basil
1 can cream of celery soup
1/2 whole green pepper, sliced
Place chicken breasts in slow cooker.
Sprinkle with pepper and basil.
Spread soup on top of chicken.
Arrange slices of green pepper on top of soup.
Cover and cook on low 6 to 8 hours.
Per Serving: 287 Calories; 4g Fat; 55g Protein; 3g Carbohydrate; 1g Dietary
Fiber; 141mg
Cholesterol; 391mg Sodium.
Exchanges
Yield: 4 cups
2 c. buttermilk
2 c. fat-free mayonnaise
1/2 c. minced fresh parsley
1/2 tsp. garlic powder
1/2 tsp. onion powder
1 tsp. coarsely ground or cracked pepper
In a bowl, combine all ingredients; whisk until
smooth. Cover and chill until serving. Store in
the refrigerator.
Nutritional Analysis: One 2-Tablespoon serving
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Makes: 1 1/2 cups
Whip up this easy salad topper and keep on hand to toss with
greens or steamed vegetables. It will be fine up to a week,
covered, in the refrigerator
1/2 cup light mayonnaise
1/2 cup low-fat plain yogurt
2 tablespoons each chili sauce, pickle relish, and chopped
sweet red pepper
Whisk together in a small bowl until well blended.
Per 1-tablespoon serving: 15 calories, 1 g fat, 0g fiber, 1 g
protein, 2 g carbs, 75 mg sodium, 2 mg cholesterol
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½ cup unsweetened pineapple juice
¼ cup white vinegar
1 tsp. ground cumin
1 garlic clove, minced
In a jar with a tight fitting lid, combine all ingredients;
shake well. Refrigerate; shake or stir before serving.
Yield ¾ cup
Nutritional analysis: one serving ( 2 tablespoons) equals 15
calories, trace fat ( 0 saturated fat), 0 cholesterol, 1 mg
sodium, 4 g carbohydrate, trace fiber, trace protein.
Diabetic exchanges: Free Food
After trying nearly every fat-free salad dressing out there, my
husband created his own. His zesty dressing is fantastic. -Joyce C.
of Greenacres, Washington
Prep: 10 min. + chilling
1/2 cup fat-free plain yogurt
1/4 cup chili sauce
1 teaspoon prepared horseradish
1 teaspoon steak sauce
1/2 teaspoon Worcestershire sauce
1/8 teaspoon garlic powder
In a small bowl, whisk all of the ingredients. Chill for at least
30 minutes before serving. Yield: 3/4 cup.
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Makes: 1 cup
Whip up this easy salad topper and keep on hand to toss with greens
or
steamed vegetables. It will be fine up to a week, covered, in the
refrigerator.
1 tomato, peeled, seeded, and chopped
1/2 sweet red pepper, chopped
1/2 cup packed fresh basil leaves
1 clove garlic
2 tablespoons white-wine vinegar
1 tablespoon tomato paste
1/2 teaspoon sugar
1/2 teaspoon salt
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Recipe By :
Serving Size : 38 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
20 ounces strawberries, frozen — thawed
1/2 cup water
3 tablespoons raspberry vinegar
2 tablespoons honey
2 teaspoons canola oil
1 teaspoon reduced-sodium soy sauce
1/4 teaspoon salt
1/4 teaspoon dried thyme
1/4 teaspoon pepper
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Categories: cheese/eggs, diabetic, dressings, salads
Yield: 9 servings
1 c low-fat cottage cheese
2/3 c low-fat plain yogurt
2 green onions, chopped
1 ts dijon mustard
1/2 ts garlic powder
1/2 ts dried basil
1/4 ts dried oregano
In food processor or blender, process cottage cheese
and yogurt until smooth. Pour into bowl and stir in
onions and seasonings.