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4/13/09 6:38 P

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Hello Becky, what kind of card games do you all play?
I love playing spades, I'm always playing online at MSN games.
Do you know how to play bridge?
I always wanted to learn.

Will dig out my recipes and post some appetizers for ya....

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4/13/09 6:37 P

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Baked Mozzarella Sticks

12 oz Cheese, mozzarella, string, sticks, reduced fat, low moisture
1 eggs
1 tsp dry italian seasoning
4 oz Bread Crumbs, white, very low sodium (or panko)
1/2 cup Sauce, pasta, marinara , warmed (optional)

Position rack in upper third of oven and preheat oven to 350 degrees F. Line a baking sheet with foil and spray lightly with cooking spray.
Remove cheese from packaging and set aside. In a small bowl, whisk egg until foamy. In small non-stick skillet, mix Italian seasoning with bread crumbs and place over medium heat. Cook and stir bread crumbs until lightly browned, about 5 minutes.
Dip one piece of string cheese in egg until coated and then into toasted bread crumbs, coating completely. Redip the string cheese in egg and again into the bread crumbs, if desired. Place on baking sheet. Repeat with remaining string cheese and place on baking sheet 1 1/2 inches apart. Spray string cheese lightly with cooking spray.
Bake 5-6 minutes or until heated through.

Makes 6 servings

Nutrition Facts:
Amount Per Serving
Calories 169.6
Total Carbs 7g
Dietary Fiber 0.2g
Sugars 0.4g
Total Fat 7.9g
Saturated Fat 4.4g
Unsaturated Fat 3.5g
Potassium 21.3mg
Protein 17.9g
Sodium 500mg
Dietary Exchanges
2 1/4 Meat, 1/4 Starch

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4/13/09 6:35 P

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Bacon and Pineapple Appetizers

12 piece raw bacon slices , halved crosswise
12 Waterchestnuts, Chinese, fresh , halved
2 cup Pineapple, chunks, canned, with water , drained, equal to 24 chunks
4 tsp low sodium soy sauce

Preheat oven to 400 degrees F. Wrap bacon slice around a pineapple chunk and water chestnut half. Secure with a wooden toothpick.
Bake on rack in a shallow pan for 15 minutes. Brush with soy sauce and bake an additional 5 to 10 minutes or until bacon is crisp.

Makes 24 servings

Nutrition Facts
Amount Per Serving
Calories 63.4
Total Carbs 2.9g
Dietary Fiber 0.3g
Sugars 1.8g
Total Fat 5.1g
Saturated Fat 1.7g
Unsaturated Fat 3.4g
Potassium 0mg
Protein 1.5g
Sodium 116.9mg
Dietary Exchanges
1 Fat

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4/13/09 6:32 P

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Grilled Bacon-Wrapped Shrimp

32 Shrimp, mixed species, steamed, large
32 fresh basil leaves , coarsely chopped
2 tsp grated parmesan cheese , freshly
2 tsp minced garlic
16 Bacon, cured, lower sodium , cut in half
3/4 cup Sauce, barbecue

Thaw shrimp, if frozen. Remove shells from shrimp, leaving tails.
Butterfly each shrimp by cutting a slit along its back; remove vein. Rinse shrimp and pat dry with paper towels.
For stuffing, combine basil, Parmesan cheese, and garlic in small bowl. Place stuffing in slits. Leaving tail exposed, wrap each shrimp with half-slice of bacon, tucking in ends.
Heat oven to 400 degrees F. Place shrimp on baking sheet with tails pointing up. Bake until shrimp turn opaque, about 14 minutes. Drain on paper towels.
Dip shrimp into barbecue sauce and place on grill until sauce caramelizes or return to baking sheet and bake until sauce is caramelized, about 3 minutes.

Serving size: 5 piece

Nutrition Facts:
Amount Per Serving
Calories 141.2
Total Carbs 3.4g
Dietary Fiber 0g
Sugars 0g
Total Fat 8.8g
Saturated Fat 3.6g
Unsaturated Fat 5.2g
Potassium 465.4mg
Protein 11.9g
Sodium 641.8mg
Dietary Exchanges
1 1/2 Fat, 1 Very Lean Meat

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4/13/09 6:31 P

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Broiled SPAM Appetizers

7 oz Lunchmeat, Spam, pork & chicken, light, with add vitamin C, canned serving , finely cubed
1/3 cup Cheese, cheddar, sharp, shredded
1/4 cup fresh chopped celery , finely
1/4 cup mayonnaise
1/2 oz parsley sprigs , chopped (1 tablespoon)
1/8 tsp hot pepper sauce
64 Bread, rye, snack slice (or toast triangles or crackers)

Combine the SPAM, cheese, celery, mayonnaise, parsley, and hot pepper sauce in a medium bowl and spread mixture over rye bread.
Place on a baking sheet and broil for 1 to 2 minutes or until cheese is melted.

Makes 32 servings

Nutrition Facts:
Amount Per Serving
Calories 59.9
Total Carbs 6.9g
Dietary Fiber 0.8g
Sugars 0.6g
Total Fat 2.7g
Saturated Fat 0.6g
Unsaturated Fat 2g
Potassium 43.1mg
Protein 2g
Sodium 147mg
Dietary Exchanges
1/4 Fat, 1/2 Starch

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4/13/09 6:30 P

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Buffalo Chicken Fingers

1 cooking spray
4 boneless skinless chicken breasts , cut into finger-sized pieces
1/4 cup white all purpose flour
1 tsp garlic powder , divided
1 tsp ground cayenne (red pepper) , divided
1/2 tsp salt , divided
3/4 cup bread crumbs
2 egg whites , beaten
1 tbsp water

Preheat oven to 400 degrees F. Coat a baking sheet with cooking spray.
In a bag, mix together flour, 1/2 teaspoon garlic powder, 1/2 teaspoon cayenne pepper, and 1/4 teaspoon salt. On a plate, mix the bread crumbs
with the rest of the garlic powder, cayenne pepper, and salt.
Shake the chicken pieces with the seasoned flour. Beat egg whites with 1 tablespoon water, and place egg mixture in a shallow dish or bowl.
Dip seasoned chicken in egg mixture, then roll in the seasoned bread crumb mixture. Place on prepared baking sheet.
Bake for about 8 minutes in the preheated oven. Use tongs to turn pieces over.
Bake 8 minutes longer, or until chicken juices run clear.

Makes 8 servings

Nutrition Facts:
Amount Per Serving
Calories 123.9
Total Carbs 10.6g
Dietary Fiber 0.6g
Sugars 0.5g
Total Fat 1.4g
Saturated Fat 0.2g
Unsaturated Fat 1.2g
Potassium 0mg
Protein 16g
Sodium 275.3mg
Dietary Exchanges
1 Starch, 2 Very Lean Meat

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4/13/09 6:29 P

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Cheese Kabobs

1 Broccoli, stalk, medium, fresh , break into 16 pieces
8 oz Cheese, monterey jack , cut into ¾-inch cubes (32 cubes total)
16 Olives, black, jumbo, pitted, canned
3 cup fresh cherry tomatoes , 16 small tomatoes

On a wooden skewer thread one broccoli piece,
one cheese cube, one olive, another cheese
cube and one tomato.
Repeat with 15 other skewers and serve.

Makes 16 servings

Nutrition Facts:
Amount Per Serving
Calories 67.4
Total Carbs 1.9g
Dietary Fiber 0.6g
Sugars 0.9g
Total Fat 5.4g
Saturated Fat 2.6g
Unsaturated Fat 2.8g
Potassium 0mg
Protein 3.6g
Sodium 147.2mg
Dietary Exchanges
1/4 Fat, 1/2 Meat, 1/4 Vegetable

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4/13/09 6:28 P

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Cheese Poppers

1 cooking spray
2/3 cup fat free milk
18 tbsp Flour, all purpose, bleached, enriched (1/2 cup + 2 tbsp)
2 tsp olive oil
1/4 tsp salt
1/4 tsp black pepper , freshly ground
1 pinch ground red pepper (cayenne)
2 eggs , beaten
1 1/2 oz Cheese, cheddar, extra sharp, reduced fat , grated
2 tbsp grated parmesan cheese

Preheat oven to 450 degrees F. Coat a muffin tin with nonstick spray and set aside.
Combine milk, flour, oil, salt, black pepper, and red pepper with a wire whisk in a medium bowl. Blend in eggs.
Spoon 1 tablespoon batter into each cup of prepared muffin tin.
Sprinkle each evenly with cheddar and Parmesan cheese before topping with the remaining batter.
Bake for 15 minutes, reduce oven temperature to 350 degrees F.
and then bake for another 15 minutes.

Makes 4 servings

Nutrition Facts:
Amount Per Serving
Calories 234.9
Total Carbs 27.9g
Dietary Fiber 0.6g
Sugars 3.3g
Total Fat 8.2g
Saturated Fat 3.4g
Unsaturated Fat 4.8g
Potassium 0mg
Protein 12.3g
Sodium 358.1mg
Dietary Exchanges
1 Fat, 1 Meat, 1 1/2 Starch

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4/13/09 6:27 P

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Cheesy Sausage Bites

8 eggs
1/2 cup white all purpose flour
1 tsp low sodium baking powder
3/4 tsp salt
3 cup Cheese, mozzarella, reduced fat, shredded
1 1/2 cup Cottage Cheese, 1% fat
3/4 lb pork sausage , cooked and crumbled (hot sausage preferred)

Preheat oven to 350 degrees F. Spray a 9 x 9 x 2-inch baking dish with nonstick cooking spray.
In a large bowl, beat eggs. Add in flour, baking powder and salt; blend thoroughly. Fold in remaining ingredients. Place into baking dish and bake for 40 minutes.
Remove from oven; let stand 10 minutes. Cut into small squares; serve warm.

Makes 36 servings

Nutrition Facts
Amount Per Serving
Calories 89.8
Total Carbs 2.1g
Dietary Fiber 0g
Sugars 0.3g
Total Fat 6.1g
Saturated Fat 2.3g
Unsaturated Fat 3.7g
Potassium 61.4mg
Protein 6.7g
Sodium 232.8mg
Dietary Exchanges
1 Fat

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4/13/09 6:26 P

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Cherry Tomatoes Stuffed with Tuna

7 oz canned white tuna, packed in water, drained
1 fresh green onions , chopped
1 pickled cucumber , chopped (1 tablespoon)
1/4 cup light mayonnaise
1 tbsp white wine vinegar
3 cup fresh cherry tomatoes (24 large cherry tomatoes)

In a small bowl mix the tuna, onion, cornichons, mayonnaise, and vinegar, cover and refrigerate.
Carefully remove tops of tomatoes, scoop out seeds and turn upside down on a paper towel to drain.
Fill each tomato with the tuna mixture and serve.

Nutrition Facts:
Serving size: 4 each
Amount Per Serving
Calories 123.2
Total Carbs 4.8g
Dietary Fiber 1g
Sugars 2.4g
Total Fat 5.1g
Saturated Fat 1g
Unsaturated Fat 4.1g
Potassium 147.2mg
Protein 14.2g
Sodium 127.6mg
Dietary Exchanges
1 Fat, 1/2 Vegetable, 2 Very Lean Meat

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4/13/09 6:25 P

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Chicken Cheese Ball

16 oz fat free cream cheese , softened
1 oz fat free ranch salad dressing
5 oz chicken chunks , drained
1/2 cup chopped pecans

In a medium bowl, combine cream cheese, ranch dressing mix and chicken. Form the mixture into a ball.
On a cutting board or a piece of wax paper, spread the chopped pecans. Roll the ball in the pecans until it is fully coated.
Wrap the ball in plastic and chill for at least one hour.

Makes 15 servings

Nutrition Facts:
Amount Per Serving
Calories 66.6
Total Carbs 3.3g
Dietary Fiber 0.5g
Sugars 0.5g
Total Fat 4.8g
Saturated Fat 0.7g
Unsaturated Fat 4.1g
Potassium 31.1mg
Protein 3g
Sodium 134.2mg
Dietary Exchanges
1 Fat

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4/13/09 6:25 P

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Confetti Tuna in Celery Sticks

3 oz Fish, tuna, light, unsalted, canned, with water, drained
1/2 cup red cabbage, shredded (or green cabbage)
1/2 cup shredded carrots
1/4 cup sliced zucchini , shredded
3 tbsp low fat cream cheese , softened
1 tbsp lowfat plain yogurt
1/2 tsp dried basil , crushed
1 pinch salt and pepper (to taste)
12 Celery, stalk, fresh, medium , cut into 4-inch sticks (with leaves if desired)

Toss tuna in a small bowl with the cabbage, carrots, and squash.
Stir the cream cheese, along with yogurt and basil, into the tuna mixture. Add salt and pepper to taste.
Take the tuna mixture and spread evenly with a spatula over the celery sticks.

Makes 12 servings

Nutrition Facts:
Amount Per Serving
Calories 36.3
Total Carbs 3.6g
Dietary Fiber 1.2g
Sugars 0.5g
Total Fat 0.8g
Saturated Fat 0.5g
Unsaturated Fat 0.3g
Potassium 49.2mg
Protein 4.1g
Sodium 72.1mg
Dietary Exchanges
1/2 Vegetable
1/2 Very Lean Meat

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4/13/09 6:23 P

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Cottage Cheese Dip With Cucumber Chips

2 cup low fat cottage cheese
1/4 cup fat free sour cream
3 tbsp fresh chives (or green onion)
1/2 tsp salt
1/4 tsp lemon pepper seasoning
3 medium cucumber , cut into 1/4- inch slices

Mix all ingredients besides the cucumber in a medium bowl.
Serve dip with cucumbers.

Serving size: 2 tbsp

Nutrition Facts:
Amount Per Serving
Calories 47.3
Total Carbs 5.2g
Dietary Fiber 0.9g
Sugars 3.3g
Total Fat 0.6g
Saturated Fat 0.4g
Unsaturated Fat 0.2g
Potassium 130mg
Protein 6.1g
Sodium 292.2mg
Dietary Exchanges
1/4 Vegetable, 1 Very Lean Meat

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4/13/09 6:22 P

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Ham and Asparagus Roll Ups

12 asparagus spears, fresh, small , trimmed
4 oz part skim ricotta cheese
1/4 tsp crushed garlic
1 tbsp fresh chives , finely chopped (or green onions)
4 oz Lunchmeat, ham, cooked, serving , thinly sliced (equal to 4 slices)

Place asparagus in a pot of boiling water and cook until tender but crisp, about 4 minutes. Drain and let cool.
Preheat oven to 400 degrees F.
Place ham slices on a baking sheet.
In a small bowl, mix together the ricotta cheese, garlic, and green onions.
Evenly divide mixture and spread over each slice of ham. Top each with 3 asparagus stalks and roll up.
Bake until hot, about 3-4 minutes.

Makes 4 servings

Nutrition Facts:
Amount Per Serving
Calories 63
Total Carbs 2.3g
Dietary Fiber 0.8g
Sugars 0.7g
Total Fat 2.5g
Saturated Fat 0.9g
Unsaturated Fat 1.6g
Potassium 96.9mg
Protein 7.9g
Sodium 367mg
Dietary Exchanges
1/4 Meat, 1/4 Vegetable

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4/13/09 6:20 P

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Cracker Pizzas

1 tsp ground oregano
1 tsp dried basil
1/4 tsp hot red pepper flakes (optional)
1 oz TRISCUIT Reduced Fat Crackers (16 crackers)
1/2 cup sun dried tomatoes (about 16)
16 tsp Cheese, mozzarella, fat free, shredded (or provolone)

Preheat the broiler.
Mix together oregano, basil, and red pepper flakes.
Put the crackers on a rimmed baking sheet and lay a tomato on each one.
Top each with 1 teaspoon cheese.
Place about 5 inches below the heat sources and broil about 15 seconds.
Sprinkle the herb mixture over the crackers and serve.

Nutrition Facts:
Serving size: 4 piece
Amount Per Serving
Calories 64.2
Total Carbs 10.1g
Dietary Fiber 1.9g
Sugars 2.6g
Total Fat 1g
Saturated Fat 0g
Unsaturated Fat 1g
Potassium 250.8mg
Protein 4.8g
Sodium 248.3mg
Dietary Exchanges
1 Vegetable, 1/2 Very Lean Meat

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4/13/09 6:19 P

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Crab Filled Cherry Tomatoes

1 pint fresh cherry tomatoes , 12 medium
1/4 cup Crab, blue, steamed, flaked pieces
1 tbsp lowfat plain yogurt
2 tsp shallots, chopped , finely chopped (or green onion)
1/4 tsp ground tarragon
1 pinch ground cayenne (red pepper)
2 tsp chopped parsley

Cut the tops off of the tomatoes and remove the seeds. Refrigerate.
Mix together the crab, yogurt, onion, tarragon, pepper, and parsley.
Drain any juice from the tomatoes. Fill the tomatoes with the crab mixture.

Makes 12 servings

Nutrition Facts:
Amount Per Serving
Calories 7.7
Total Carbs 1.2g
Dietary Fiber 0.3g
Sugars 0.8g
Total Fat 0.1g
Saturated Fat 0g
Unsaturated Fat 0.1g
Potassium 12.1mg
Protein 0.7g
Sodium 7.3mg
Dietary Exchanges

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4/13/09 6:17 P

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Cheesy Pesto Stuffed Mushrooms

14 oz. large stuffing mushrooms (approximately 16)
3/4 cup packed basil leaves
1-1/2 tablespoons olive oil
1-1/2 tablespoons toasted pine nuts
1 tablespoon grated Parmesan cheese
1/2 teaspoon minced garlic
2 tablespoons chicken stock or water
1/4 cup 5% ricotta cheese


Preheat oven to 425 degrees F. Spray a baking sheet with vegetable pan spray.
Wipe mushrooms clean and gently remove stems; reserve for another purpose. Put caps on baking sheet.
Put basil, olive oil, pine nuts, Parmesan and garlic in food processor; process until finely chopped, scraping down sides of bowl once. Add stock through the feed tube and process until smooth. Add ricotta and process until mixed.
Divide mixture evenly among mushroom caps. Bake for 10 to 15 minutes or until hot.

Nutritional Information (Per Serving)
Calories: 68
Protein: 3 g
Sodium: 62 mg
Cholesterol: 4 mg
Fat: 5 g
Carbohydrates: 4 g
Exchanges: 1 Vegetable, 1 Fat

Edited by: LEMGIRL at: 4/13/2009 (18:34)
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4/12/09 10:52 P

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Northern Lights


fill a tall glass with ice
layer 2 oz cranberry juice
2 oz orange juice. top with soda water
enjoy
for an adult version
add 1 oz of rye whiskey liquor

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4/12/09 10:50 P

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Pizza cheezies


whole wheat pita

olive oil
Fresh Parmesan cheese and shredded mozzarella ( Mozza)
Mrs. dash spicy


to make drizzle oil on pita bread, sprinkle cheese and season with Mrs. dash lightly
place under broiler just until cheese melts. cut into wedges to serve

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4/12/09 10:42 P

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easy bruchetta topping

4 fresh tomatoes diced
1 small onion chopped
1 bunch parsly minced
mix all together with a good olive oil( about 2-3 tablespoons)
spread over toasted french bread. shredded cheddar or mozz cheese or crumbled feta can also be added an placed under broiler briefly until cheese melts.

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4/12/09 10:35 P

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easy fruit dip for fruit salad

1 container low fat cool whip
1 small container( personal size) fruit on the bottom yogurt( i love the strawberry one)

thaw cool whip and mix in yogurt, simple and delicious

serve with your favorite fresh fruit.

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4/12/09 10:32 P

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Pico de galo

4 tomatoes diced
1 bunch cilantro or parsley chopped
1 small onion finely diced
1 jalapeño pepper minced
salt and fresh ground pepper to taste
juice of 1 lime

mix all ingredients and serve with pita or corn chips. if you like it hotter a dash or two of your favorite hot sauce may be added

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4/12/09 10:28 P

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Low fat "Herb cheese"

1 medium container 1 % cottage cheese
2 tablespoons fresh chopped parsley
1 tsp. fresh dill
1/4 cup minced chives ( garlic chives are nice) or green onions
fresh ground black pepper

to make whirl cottage cheese in blender or food processor till smooth, mix in herbs, store in a covered container to mellow and blend . use in place of cream cheese on bagels or as a dip for crackers and veggies




Edited by: METISMOM at: 4/12/2009 (22:28)
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4/10/09 12:12 P

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How cool is that! We have some very talented people on this team! I have a question for any of you and especially you Lemgirl. I was about to look online for a snack to take to some friends house tonight. We play cards/games with them on Friday and snacks are always there. I usually eat a small or snack sized dinner and then snacks there. Since being diagnosed, I tend to bring veggies and low fat dip, but that is getting old. Do you know of any healthy tasty snacks that work well with diabetes?
Thanks ahead of time.

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4/10/09 12:03 P

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I have so many recipes and cookbooks you wouldn't believe it.
I also manage a Recipe Round Robin with over 80 members from around the world.

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4/10/09 12:18 A

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Lemgirl, you have been busy! I am anxious to try the HG's WOW Kung Pao. Kung Pao Chicken is one of my favorite Chinese dishes. Thanks for the posts. Hopefully I can get a couple up this weekend. Also congrats for making progress! That is awesome!


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Here are some of my favorite Chicken & Salad recipes....

Chicken a la King

2 cups cooked chicken
onion
1 small green pepper
1 small can of mushrooms
2 tablespoons oil
1/4 teaspoon black pepper
6 tablespoons flour
1 cup milk
1/2 cup cream
1 1/4 cups chicken stock
4 oz jar chopped pimentos
salt
pepper
Cut the Vegetables

First, prepare the vegetables. Cut off the ends of the onion. Peel off the outer layer. Then, make cuts into the onion and dice it so you have about 1/4 cup.
Next, chop the green pepper in half. Remove the seeds. Then, cut it into strips and then small pieces. Open and drain the can of mushrooms. Also drain the pimentos.
Cook the Vegetables
In a frying pan, heat the oil and sauté the onion for 2-3 minutes. Next, add the green pepper and mushrooms. Sauté all of the vegetables for another 3-4 minutes until the peppers are soft.
Mix the Chicken a la King Seasoning. Next, add black pepper to season the vegetables. Now add the flour to thicken the mixture. You can also substitute half of the flour for a low carb alternative thickening agent. You'll add that with the liquids later on. Mix the flour with the cooked vegetables for another 2 minutes.
Now add the milk, cream, chicken stock and some of the salt. Bring the mixture to a simmer and cook for 3-4 minutes.
Cook the Low Carb Chicken a la King. Finally, add the cooked chicken and the pimento. Mix it all together and heat it through. I'm going to serve this with a low-carb side dish, cauliflower rice, to make a complete meal.

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4/8/09 2:31 P

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My cousin is a personal chef and made this for us when she came to visit.....

Stephanie's Curry Chicken

chicken pieces
2 potatoes, cut into bite size
1 to 2 carrots, diced....I use shredded carrots
3 small onions or one big onion
fresh garlic....to taste
fresh cilantro....to taste
fresh ginger root...to taste
1/2 cup curry powder
3/4 cup water
Mrs. Dash

Wash, clean and cut the excess fat and skin off of the chicken (this cuts a ton of calories)
In a old pan not teflon, like the Dutch pan I used... sauté the onion, garlic, and ginger root until caramelized. Drop the chicken on top of it and let it brown on one side, while that is happening
in a measuring cup fill 3/4 of the cup with water and add about 1/2 cup of curry powder and stir it up until the powder is dissolved....turn the chicken over and pour the curry water, sprinkle in some cilantro (save a tablespoon to sprinkle on when served), drop in about 1 to 1-1/2 carrots, and the diced potatoes (cut them so they are bite size but not too small that they dissolve). The potato thickens the gravy basically. Turn down to 3 or 4 on the stove... Try to keep the curry in the glass because it stains. Make another batch of curry water just in case it sticks while cooking. Pour it in when needed and pour the re-maining portion in after it cooks down Bout 1-1/2 hours...taste best served day 2.

Edited by: LEMGIRL at: 4/8/2009 (15:06)
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4/8/09 2:12 P

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HG's WOW Kung Pao

8 oz. raw boneless skinless lean chicken breast; cubed
3/4 cup mushroom chunks
3/4 cup bell pepper chunks (red and/or green)
1/2 cup chopped celery
1/2 cup chopped onion
1/4 cup sliced & halved canned water chestnuts
2 tbsp. reduced-sodium/light soy sauce
1 1/2 tbsp. rice vinegar
2 tsp. Splenda No Calorie Sweetener, granulated
1/2 tbsp. cornstarch
1 tbsp. chopped dry-roasted unsalted peanuts
1 tsp. minced garlic
1 tsp. red chili sauce (add more for extra spice!)
salt, pepper and red pepper flakes; to taste

Directions:
Begin by combining 2 tbsp. of cold water with soy sauce, vinegar, Splenda, cornstarch and chili sauce -- stir well until all ingredients have dissolved. Set sauce aside. Spray a large pan or wok with nonstick spray, and bring to medium-high heat. Add chicken, mushrooms, bell peppers, celery, onion, garlic and 2 tbsp. of water. Stirring occasionally, cook for about 5 minutes. Once chicken is almost fully cooked but still tender, add peanuts and water chestnuts to the pan or wok. Raise heat to high, give sauce a stir, and add it to the pan/wok as well. Mix entire dish until all ingredients are coated in sauce, and the sauce is hot and thick. Season to taste with salt, pepper, and red pepper flakes. Enjoy! MAKES 2 SERVINGS

Serving Size: 1 heaping portion (half of recipe)
Calories: 230
Fat: 4g
Sodium: 720mg
Carbs: 17g
Fiber: 3g
Sugars: 7g
Protein: 30g

Edited by: LEMGIRL at: 4/8/2009 (14:30)
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4/8/09 2:06 P

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Buffalo chicken bites

Cooking spray
1 pound cooked chicken breasts, cut into bite-size chunks
1/2 cup red hot sauce (such as Frank’s Red Hot Sauce)
3 tablespoons melted, reduced-calorie margarine
2 teaspoons dried parsley
1/4 teaspoon garlic powder
Celery sticks
Reduced-fat ranch or blue cheese salad dressing

Preheat oven to 350°F. Coat a baking dish with cooking spray, and place chicken bites in the baking dish. In a bowl, combine Red Hot sauce, margarine, parsley, and garlic powder. Pour evenly over chicken. (If you wish, you can refrigerate the combined chicken and sauce until you are ready to heat and serve.) Bake for 20 minutes. Put a toothpick in each piece of chicken and place on serving tray. Serve with celery sticks and salad dressing.

Yield: 42 pieces
Serving Size: 7 pieces

Nutrition Facts
Per Serving:
Calories: 154
Carbohydrate: 1 g
Protein: 24 g
Fat: 6 g
Saturated fat: 1 g
Sodium: 209 mg
Fiber: 1 g
Exchanges per serving: 3 lean meat
Carbohydrate choices: 0

Edited by: LEMGIRL at: 4/8/2009 (14:30)
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4/8/09 2:04 P

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Wing Zzzingers

Sauce:
2 cups Red hot sauce
2 cups brown sugar {I use brown sugar Splenda Blend}
2 tablespoons vinegar onions, etc.)
Stick of butter

Combine ingredients and warm on stove or in microwave, then put in spray bottle and set aside.

Seasonings:
1/4 cup black pepper
1/4 cup garlic, minced
1/2 cup Italian seasoning
1/4 cup chili powder
1/4 cup paprika
1/4 cup dried rosemary
2 tablespoons of red pepper (more or less to taste)

The above should be enough for 7 or 8 pounds of wings. Rinse and drain 7 to 8 pounds wings. Pour some of the Red hot sauce over them, and toss.
Add seasoning mixture (above) until generously coated. You will lose some in the cooking, so don't skimp! Place the wings on a gas grill (or smoker) and slow cook them at a low temperature. After 20 minutes baste/mist with sprayer at least every 10 minutes. Flip them after you mist them. Total cooking time should be around 1 1/2 to 3 hours, depending on the heat of the grill.
They're done when they break at the joint or you can break the wing tip off.

Edited by: LEMGIRL at: 4/8/2009 (14:20)
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Mankiller

{This is my favorite recpe}

10 chicken wings
10 chicken thighs
Seafood Seasoning
Creole Seasoning
Vegetable oil, for frying
1 tablespoon chopped garlic
1 (16-ounce bottle) beer
1 pound smoked beef sausage, sliced
1 pound, uncooked shrimp, shelled
1 pound crab, legs and claws

Wash the chicken pieces and, while still damp, generously coat each side with seafood seasoning. Next, sparingly sprinkle both sides with Creole seasoning.
In a large skillet, add about 1-inch of oil and heat. Add the chicken pieces and cook for about 5 to 7 minutes on each side, until brown.
Halfway through the cooking of the chicken, add the garlic. Next, add beer, sliced sausage, shrimp, and crab. Bring to a boil, then reduce heat and let simmer for about 20 to 35 minutes, covered. Serve over rice.

Edited by: LEMGIRL at: 4/8/2009 (14:21)
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4/8/09 1:59 P

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Chicken Nuggets with Honey Mustard Dipping Sauce

{This is another one of my favorite recipes, usually fix it three times a year}

2 cups crushed sour-cream-and-onion-flavored potato chips
1 egg
2 tablespoons milk
6 chicken breast fillets, cut into 1 1/2-inch cubes
1/3 cup butter, melted
Honey Mustard, recipe follows

Honey Mustard:
3/4 cup mayonnaise
3 tablespoons honey
2 tablespoons yellow mustard
1 tablespoon lemon juice or juice from 1/2 lemon
Horseradish, to taste
2 tablespoons orange juice (more or less as needed)

Preheat the oven to 350 degrees. Spread the crushed potato chips in a shallow dish. Beat together the egg and milk in a shallow bowl. Dip the chicken cubes into the egg mixture and then dredge them in the chips.
Place the chicken nuggets on a baking sheet and drizzle with melted butter. Bake for 15 to 18 minutes, or until golden brown. The chicken nuggets can be frozen after baking. Serve with your favorite sauce, such as honey mustard or ranch dressing.
Combine all ingredients except orange juice; stir well.
Thin to pouring consistency for dressing or dipping
consistency for dips with orange juice. Cover and chill for 2 or 3 hours.

Edited by: LEMGIRL at: 4/8/2009 (14:23)
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4/8/09 1:40 P

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Frozen Salad

1 cup sour cream
1/2 (2 1/4 ounce) container Cool Whip
1/2 cup granulated sugar
2 tablespoons lemon juice
1 teaspoon vanilla extract
2 medium bananas, diced
1 (13 ounce) can crushed pineapple, drained
1/2 cup red candied cherries, sliced
1/2 cup green candied cherries, sliced
1/2 cup chopped pecans
Lettuce leaves

Blend sour cream, Cool Whip, sugar, lemon juice and vanilla extract in mixing bowl. Fold in fruits and pecans. Turn into 4 1/2-cup ring mold. Freeze for several hours.
Unmold onto lettuce bed; garnish with additional cherries. Let stand for 10 minutes before serving.

Edited by: LEMGIRL at: 4/8/2009 (15:05)
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4/8/09 1:39 P

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Citrus Turkey Spinach Salad

Servings: 4

8 cup(s) spinach, baby
8 ounce(s) turkey, breast (cooked)
2 grapefruit, pink
2 orange(s)
1/4 cup(s) orange juice
2 tablespoon oil, olive
1 teaspoon honey
1/2 teaspoon poppy seeds
1/4 teaspoon salt
1/4 teaspoon mustard, dry
2 tablespoon nuts, almonds, sliced

Nutritional Info (per serving):
Calories: 251, Saturated Fat: 2g, Sodium: 233mg, Dietary Fiber: 4g, Total Fat: 10g, Carbs: 22g, Cholesterol: 43mg, Protein: 20g Exchanges: Vegetable: 1.5 , Fruit: 1 , Lean Meat: 2 , Fat: 2 Carb Choices: 1.5

Place spinach in a large bowl. Add turkey, grapefruit sections, and orange sections.

For dressing, in a screw-top jar, combine orange juice, oil, honey, poppy seeds, salt, and dry mustard. Cover and shake well. Pour the dressing over salad; toss gently. If desired, sprinkle with almonds.

Edited by: LEMGIRL at: 4/8/2009 (14:13)
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4/8/09 1:37 P

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Pear Salad Stuffed with Nutty Cream Cheese

1 (8 ounce) package cream cheese
1/4 cup chopped pecans
1/2 cup mayonnaise
1/8 cup maraschino cherry juice
8 leaves of lettuce
2 (15 ounce) cans pear halves
8 maraschino cherries
1/2 cup shredded Cheddar cheese

Mix together the cream cheese and pecans. Refrigerate until chilled.
Blend together the mayonnaise and cherry syrup. Refrigerate until chilled.
Arrange lettuce leaves on individual plates. Place a pear half on lettuce.
Place a round ball of cream cheese mixture in the pear half. Top with a spoonful of mayonnaise mixture and place one maraschino cherry on top.
Sprinkle with grated cheese and serve.

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4/8/09 1:36 P

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Seafood Salad

Yields: 6 servings

Dressing:
3/4 cup frozen orange juice concentrate, thawed
1/4 cup white wine vinegar
1/4 cup water
1/4 cup olive oil
salt and pepper to taste

Salad:
1 cup cubed cooked lobster
1 (8 ounce) package frozen fully cooked tiny salad shrimp, thawed
2 (6 ounce) cans lump crabmeat, drained
2 (10 ounce) bags mixed salad greens
1 large grapefruit, peeled and sectioned
2 kiwis, peeled and sliced
1 fresh pineapple - peeled, cored and cut into 3/4 inch wedges
2 tomatoes, cut into wedges

To make the dressing, place the orange juice concentrate, vinegar, and water in a blender; blend on low speed. Slowly drizzle the olive oil into the blender until mixture thickens slightly. Season with salt and pepper. Refrigerate until ready to use.
To make the seafood salad, place the lobster, shrimp, and crabmeat in a bowl. Add 2 tablespoons of the dressing and toss until seafood is coated.
Divide the salad greens among 6 plates or mound on one large platter. Place the seafood mixture on the greens. Alternate the grapefruit sections, kiwi slices, and pineapple and tomato wedges on the plates. Serve with the remaining chilled citrus vinaigrette on the side.

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4/8/09 1:33 P

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Italian Chicken Salad in Lettuce Cups

Prep Time: 40 min
Inactive Prep Time: hr min
Cook Time: 8 min Level:

Yield: 12 servings

10 cups coarsely shredded cooked chicken
2 cups roasted red and yellow bell peppers, drained, patted dry, and coarsely chopped
1 1/4 cups paper-thin slices red onion
3/4 cup chopped fresh Italian parsley leaves
3/4 cup slivered almonds, toasted
1/2 cup drained capers
1 1/2 cups (about) Red Wine Vinaigrette, recipe follows
Salt and freshly ground black pepper
24 butter lettuce leaves (from about 3 large heads)
1 (4-ounce) piece Parmesan, shaved with vegetable peeler

Toss the chicken, bell peppers, onion, parsley, almonds, and capers in a large bowl with enough vinaigrette to moisten. Season the chicken salad with salt and pepper, to taste.
Arrange 1 large lettuce cup and 1 small lettuce cup on each plate, overlapping slightly. Spoon the chicken salad into the lettuce cups.
Drizzle more vinaigrette over the salads. Sprinkle with the Parmesan and serve.

Do-Ahead Tip: The chicken salad can be prepared 4 hours ahead and refrigerated. Just before serving, spoon the salad into the lettuce cups.

Red Wine Vinaigrette:
1/2 cup red wine vinegar
1/4 cup lemon juice
2 teaspoons honey
2 teaspoons salt
Freshly ground black pepper
1 cup olive oil

Combine the vinegar, lemon juice, honey, salt, and pepper in a blender.
With the machine running, gradually add the oil and blend until emulsified.

Yield: 1 3/4 cups

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4/8/09 12:39 P

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Steak Salad with Fresh Summer Berries

4 servings

1 1/2 lb flank steak (mine was slightly larger but less than 2 #)
2/3 cup Kikkoman Teriyaki Marinade and Sauce
1 TBL balsamic vinegar
1 tsp vegetable oil (I used olive oil)
2 cloves garlic, chopped/minced
8 cups torn romaine lettuce (I used one and a half boxes of packaged organic baby lettuces)
3 cups fresh berries (I used one pint of blueberries and one half pint each of blackberries and raspberries)
1/2 cup pecan halves, broken and toasted (I used honey roasted walnuts which I happened to have on hand)
1 recipe Ginger Balsamic Dressing (see below)

Score both sides of steak in a diamond pattern, place steak in large plastic food storage bag.
Combine teriyaki sauce, vinegar, oil and garlic, pour over steak.
Press air out of bag and let marinate for 2 hours. Turn bag over occasionally to coat entire steak.
Remove steak from marinade, discard marinade.
Grill steak over hot coals for about 10 minutes, turning over once.
Holding knife at light angle, cut steak across the grain into 1/4 to 1/2 inch slices
Divide lettuce on 4 individual serving plates.
Arrange steak slices on top of greens and top with fresh berries and pecans. (I put everything on lettuce while waiting for steak to cook, and put the steak slices on top).
Drizzle Ginger-Balsamic dressing over each serving.

Ginger-Balsamic Dressing:
Whisk together 1/4 cup each of balsamic vinegar and vegetable oil
(I used olive oil), 2 TBL Kikkoman Teriyaki Marinade & Sauce, and 1/4 tsp grated fresh ginger root (I used a 1/2 tsp).

Edited by: LEMGIRL at: 4/8/2009 (13:32)
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Nectarine and Beet Salad

2 packages (5 ounces each) spring mix salad greens
2 cups sliced fresh nectarines
1 can (13-1/4 ounces) sliced beets, drained
1/2 cup balsamic vinaigrette
1/2 cup crumbled feta cheese

In a large salad bowl, combine the greens, nectarines and beets. Drizzle with dressing and toss gently to coat. Sprinkle with feta cheese.

Yield: 8 servings.

Nutrition Facts One serving: 1 cup Calories: 85 Fat: 4 g Saturated Fat: 1 g Cholesterol: 4 mg Sodium: 293 mg Carbohydrate: 11 g Fiber: 2 g Protein: 3 g Diabetic Exch: 2 vegetable, 1/2 fat.

Edited by: LEMGIRL at: 4/8/2009 (13:09)
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4/7/09 8:43 P

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Walnut Green Bean Salad

2 cups cut fresh green beans
2 tablespoons olive oil, divided
8 cups torn mixed salad greens
2 tablespoons plus 2 teaspoons balsamic vinegar
1/4 cup chopped walnuts, toasted
2 tablespoons plus 2 teaspoons crumbled blue cheese
DIRECTIONS In a large nonstick skillet, saute the green beans in 1 tablespoon oil until crisp-tender.

In a large bowl, combine the salad greens and beans. In a small bowl, whisk the vinegar and remaining oil; drizzle over salad and toss to coat. Sprinkle with walnuts and blue cheese. Serve immediately.

Yield: 10 servings.

Nutrition Facts One serving: 3/4 cup Calories: 68 Fat: 5 g Saturated Fat: 1 g Cholesterol: 2 mg Sodium: 45 mg Carbohydrate: 4 g Fiber: 2 g Protein: 2 g Diabetic Exch: 1 vegetable, 1 fat.

Edited by: LEMGIRL at: 4/8/2009 (12:42)
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Cornucopia Salad

1 head iceberg lettuce, washed, patted dry, and torn into pieces
1/2 cup diced green bell pepper
1/2 cup diced celery
1 cup frozen green peas, thawed, uncooked
2 (8-ounce) cans sliced water chestnuts
3 bananas, sliced, tossed in 1/4 cup lemon juice
3/4 cup raisins
3/4 cup chopped nuts (pecans, walnuts, or salted peanuts)
1 cup grated Cheddar
3/4 cup chopped green onions, green part only
10 to 12 slices bacon, cooked until crisp, chopped
{I use bacon bits}
Dressing:
2 cups mayonnaise {don't use that much}
1/4 cup sugar {I use Splenda}
1 tablespoon white vinegar

In a large rectangular dish, layer salad ingredients in the order listed, stopping after the nuts. Mix dressing ingredients and let stand for 5 minutes. Spread dressing over entire top of salad, covering it completely.
Sprinkle cheese, green onions, and bacon over salad. Refrigerate for 3 to 4 hours before serving.

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4/7/09 8:38 P

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7 Layer Salad

1 head of shredded lettuce
1 cup thinly sliced celery
1 small onion chopped (red would look pretty)
green pepper, chopped
1 can thinly sliced water chestnuts
1 can peas
2 cups mayonnaise {I don't use that much}
Splenda, sprinkle on top
Shredded cheese
Chopped bacon {I use bacon bits}

In a 9x13 pan, layer the following in order given. Spread the mayonnaise making sure it covers all edges of pan and completely seals salad. Cover with foil and refrigerate overnight.
Finish with sprinkling Splenda over mayonnaise then cheddar cheese and bacon.

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4/7/09 8:35 P

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Fiesta Salad

1 (16-ounce) bag frozen broccoli florets
1 (16-ounce) bag frozen cauliflower florets
1 cup ranch dressing
1 cup shredded Cheddar
5 slices bacon, cooked and crumbled
3 scallions

Defrost the frozen broccoli and cauliflower in
the microwave for approximately 5 minutes. They
should come out still cold, but not icy. Toss
broccoli and cauliflower with the ranch dressing
and make sure that all pieces are evenly coated.
Add the shredded Cheddar and bacon and mix well.
Cover and refrigerate for 1 hour or as long as
overnight. Thinly slice the green onions on an
angle and sprinkle on top of the salad for garnish.


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4/7/09 6:57 P

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Cobb Salad

Salad:
1/2 head iceberg lettuce, washed & dried
1/2 head romaine lettuce, washed & dried
1 bunch watercress, washed & dried
1 small Belgian endive, washed & dried
2 medium ripe tomatoes
2 chicken breasts, poached
6 slices crisp bacon, crumbled
1 avocado
3 eggs, hard boiled
2 tablespoons chives, chopped
1/2 cup Roquefort cheese, crumbled
Dressing:
1/4 cup water
1/4 cup red wine vinegar
1/4 teaspoon sugar
1 teaspoon freshly squeezed lemon juice
1 1/2 teaspoons salt
3/4 teaspoon fresh ground black pepper
3/4 teaspoon Worcestershire sauce
1/4 teaspoon dry mustard
1 clove garlic, minced (very small)
1/4 cup olive oil
3/4 cup salad oil

Prepare Dressing:
Combine all ingredients, except oils& blend well.
Combine olive oil& salad oil in a separate bowl& mix well.
Add to other ingredients& mix well.
Cover& refrigerate until using.
It keeps well for 6 weeks but be sure to blend well again just before using.

Prepare Salad:
Shred first 4 ingredients into 1/4 inch strips, toss together and place on 4 plates.
Dice tomatoes, season with salt& pepper and place on top of the greens in one area of the plate.
Cut chicken into strips, toss with bacon bits and 1 tbsp of the salad dressing and place beside the tomatoes.
Dice or coarsely mash the avocado; season with salt& pepper and place next to the chicken.
Cut the hard boiled eggs into quarters and arrange on the plates.
Drizzle dressing over the salad, sprinkle with the roquefort& chives.

Edited by: LEMGIRL at: 4/8/2009 (13:08)
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3/3/09 10:09 A

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Hi Team!
This is the place to add your tried and true diabetic recipes. From this early stage, I know the things we need to be careful of is sugar and carbs. Carbs are not necessarily a bad thing, we just need to make sure we eat the right kinds and get enough fiber. Can't wait to see what we come up with. I'll post mine after work.
Becky

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