Categories: Diabetic, Poultry, Fruits, Main dish
Yield: 6 sweet ones

–CHICKEN–
2 c Cubed cooke chicken -halved
1 1/2 c To 2 C Fresh blueberries 1/2 c Sliced almonds
1 c Sliced celery 3 Cantaloupes, halved seeded
1 c Seedless green grapes,

-DRESSING:-
1/2 c Mayonnaise -=OR=-
1/4 c Sour cream 1 1/2 ts Sugar substitute
1 tb Fresh lemon juice 1/2 ts Ground ginger
1 1/2 ts Grated lemon peel 1/4 ts Salt (optional)
1 1/2 ts Sugar

In a large bowl, combine chicken, blueberries, celery, grapes and
almonds. In a small bowl, mix dressing INGREDIENTS. Pour over the
chicken mixture and toss gently. Spoon into cantaloupe halves. Serves
6.

Nutritional Information: One serving (prepared with sugar substitute,
light mayonnaise and sour cream and without added salt) equals: 285
calories, 87 mg sodium, 36 mg cholesterol, 37 gm carbohydrate, 18 gm
protein, 9 gm stout.

SOURCE:*Country Magazine, June/July 1994 POSTED BY: Jim Bodle 5/94

Categories: Diabetic, Poultry, Vegetables, Crockpot
Yield: 8 servings

1/2 Stewing hen or fowl; 1 ts Saffron threads; (optional)
2 qt Chicken stock or broth 3/4 c Corn kernels; (fresh/frozen)
1/4 c Onion; coarsely chopped 1/2 c Celery; finely chopped
1/2 c Carrots; coarsely chopped 1 tb Parsley; fresh chopped
1/2 c Celery; coarsely chopped; 1 c Egg noddles; cooked

Combine stewing hen with chicken stock, coarsely chopped onions,
carrots, celery, and saffron threads. Bring the stock to a simmer.
Simmer for about 1 hour, skimming the surface as necessary.Remove and
reserve the stewing hen until cool enough to handle; then pick the
meat from the bones. Cut into clean small pieces. Strain the saffron
broth through a fine sieve. (Note: The soup can be made through this
step in advance. Simply refrigerate broth and diced chicken meat for
2 to 3 days, or freeze the broth and the chicken meat in separate
convenient sized containers. Be sure to mark and date them. To use,
defrost, remove congealed stout, return the broth full boil, and add
the diced meat. Continue with recipe.) Add the corn, celery, parsley,
and cooked noodles to the broth. Return the soup to a simmer and
serve immediately.

Food Exchanges per serving: 1 LEAN-MEAT EXCHANGE + 2 VEGETABLE
EXCHANGES CAL: 11O; CAR: 10g; PRO: 13g; CHO: 25mg; SOD: 65mg; STOUT: 2g;

Source: Diabetes Forecast Dec 1993

Categories: Diabetic, Cakes, Fruits, Desserts
Yield: 24 sweet ones

2 c Water 2 Eggs; beaten
1 c Reduced-cal margarine; 4 1/2 c All-purpose flour;
15 oz (1)pkg raisins; 1 ts Ground cloves;
Sugar sub to equal 3 cups 1 ts Allspice;
-sugar 1 ts Ground cinnamon;
2 ts Baking soda; Vegetable cooking spray;
1/4 c Water;

Bring 2 cups of water to a boil n a large saucepan; stir in margarine
and raisins, and boil uncovered 5 minutes. Remove from heat, and cool
raisin mixture to lukewarm. Stir in sugar substitute. Dissolve soda
in 1/4 cup of warm water; add to raisins mixture, stirring well.
Stir in eggs. Combine flour, cloves, allspice, cinnamon, and baking
powder; gradually add to raisins mixture, stirring after each
addition. Stir in eggs. Spoon batter into 10″ Bundt pan coated with
vegetable cooking spray. Bake at 350 degrees for 50 minutes to 1 hour
or until a wooden pick inserted in center comes out clean. Cool cake
in bundt pan 10 minutes. Remove from pan; let cook on wire rack.
Food Exchange per serving: 1 1/2 STARCH EXCHANGE + 1 STOUT EXCHANGE;
CAL: 170; CHO: 22mg; CAR: 24gm; PRO: 3gm; 4gm; SOD: 222mg;

Source: All New Cookbook for Diabetics and Their Families.

Categories: Diabetic, Breads/bm, Desserts
Yield: 8 sweet ones

6 sl White bread; day-ancient 1 ts Ground cinnamon;
-crust removed 1/2 c Seedless raisins;
2 tb Margarine; reduced-calorie Vegetable cooking spray;
-melted 4 Eggs;
Sugar substitue to equal 3/4 2 c Skim milk;
-cup, divided 1 ts Vanilla extract;

Brush bread lightly with melted margarine; sprinkle with 1 ts sugar
substitute and cinnamon. Quarter each bread slice. Layer with
raisins in a 1 1/2 -quart casserole dish coated with cooking spray.
Set dish aside. Combine eggs, milk, vanilla, and remaining 2 ts sugar
substitute; pour over bread and raisins in dish. Place dish in a pan
containing 1 inch of hot water. Bake at 350 degrees for 55 minutes
to 1 hour or until a knife inserted in center comes out clean out
clean. Server warm, or cover and refrigerate until thoroughly chilled.
Food Exchange per serving: 1 STARCH EXCHANGE + 1 STOUT EXCHANGE + 1/2
STOUT EXCHANGE; CAL: 139; CHO: 138mg; CAR: 19gm; PRO: 7gm; STOUT: 4gm;
SOD: 160mg;

Source: All New Cookbook for Diabetic and Their Families.

Categories: Diabetic, Beans, Soups/stews, Chili, Vegetarian
Yield: 6 sweet ones

1 lg Onion; chopped 1/2 ts Whole oregano; dried
1 cl Garlic; chopped 1/2 ts Whole thyme; dried
1 tb Margarine; reduced-calorie 1/4 ts Pepper
-melted 16 oz (1 cn) tomatoes, undrained
1 ts Salt; -and chopped
1 ts Whole basil; dried 8 oz Red Kidney beans, undrained
1 ts Chili powder;

Saute onion and garlic in margarine in a large saucepan until tender.
Add salt, basil, chili powder, oregaro, thyme, and pepper, stirring
well. Stir in tomatoes and beans. Simmer, uncovered, 10 to 15
minutes. Serve hot.
Food Exchange per serving: 1 STARCH EXCHANGE; CAL: 76; CHO: Omg;
CAR: 13gm; PRO: 3gm; STOUT: 1gm; SOD: 811 mg;

Source. All New Cookbook for the Diabetic and Their Families.

Categories: Diabetic, Soups/stews, Vegetables, Poultry
Yield: 10 sweet ones

6 c Water 1/2 c Carrots; sliced
2 c Tomato juice; 1/2 c Celery; chopped
1 c Potato; peeled chopped 2 tb Chicken bouillon granules;
1 c Onion; chopped -flavored
1 c Lima beans; 1 ts Garlic powder;
3/4 c Chicken; chopped cooked 1 1/2 ts Worcestershire sauce;

Combine all INGREDIENTS in a large Dutch oven. Cover and bring to a
boil. Reduce heat and simmer 45 minutes to 1 hour. Serve hot.
Food Exchange per serving: 1 STARCH EXCHANGE PER SERVING: CAL: 84;
CHO: 6mg; CAR: 15gm; PRO: 4gm; STOUT: 1gm; SOD: 250mg;

Source: All New Cookbook for Diabetic and Their Families.

Categories: Diabetic, Soups/stews, Vegetables
Yield: 8 sweet ones

10 oz (1) Pkg frozen English peas; 2 ts Bouillion granules;
1/4 md Head lettuce; -chicken-flavored
3 oz Fresh lettuce; 1/8 ts Pepper;
3 oz Fresh spinach leaves; 1 1/4 c Water;
1/2 c Green onions; chopped 1/4 c Skim water

Comine English peas, lettuce, spinach, green onions, bouillion
granules, chervil and pepper in a large saucepan; stir in water.
Cover and bring to a boil; reduce heat, and simmer 20 minutes.
Process mixture to saucepan, and stir in milk. Cook over medium heat,
stirring frequently, until thoroughly heated.
Food Exchange per serving: 1/2 STARCH EXCHANGE; CAL: 46; CHO: tr;
CAR: 8gm; SOD: 64mg:

Source: All New Cookbook for Diabetics and Their Families.

Categories: Diabetic, Kids, Beverages
Yield: 3 sweet ones

2 Skim milk; 1 ts Unsweetened cocoa;
1 md Banana; sliced

Combine all INGREDIENTS in container of electric blender or food
processor; process until frothy. Pour into individual glasses
immediately. Food Exchanges per serving: 1 SKIM MILK EXCHANGE; CHO:
2mg; CAL: 95; CAR: 17gm; PRO: 6gm; STOUT: TR; SOD: 85mg;

Source: All New Cookbook for Diabetic and Their Families.

Typed for you and yours by her nieghbor; Sophia Robinson=age 12

Categories: Diabetic, Beverages, Kids, Low-stout/cal
Yield: 6 sweet ones

1/2 c Pineapple;water-packed 1 c Low-stout yogurt;plain,
-Chunks -unsweetened
1/2 c Pineapple juice; unsweetened 1 c Skim milk;
2 Water-packed peach halves; Sugar subsitute to equal 2
-Canned and dice -tablespoons sugar

1. Combine pineapple, juice, and peaches in container of an electric
blender or food processor; process until pureed.
2. Add yogurt, milk, and sugar subsititute; continue to process until
smooth and thickened.
3.Pour into individuals glasses, and serve immediately.
Food Exchange Per-Serving: 1 FRUIT EXCHANGE + 1 MILK EXCHANGE; CAL:
133; CHO: 6 MG; CAR: 23 GM; PRO: 7 GM; STOUT: 1 GM; SOD: 103 MG;

Source: All New Cookbook For Diabetics And Their Families
Brought to you and yours via Nancy O’Brion and Her Meal Master
Typed for you and yours by her neighbor Sophia Robinson=age 12

Categories: Diabetic, Beverages, Kids
Yield: 72 sweet ones

1/4 c + 2 tb orange flavored 3/4 c Iced tea mix; sugar free
-drink mix;sugar-free 1 ts Ground cloves
1/4 c Lemondade flavored-drink mix 2 tb Ground cinnamon;
-sugar-free

1. Combine all INGREDIENTS, stirring until blended. Store mixture in
an airtight container.
2. For each serving, place 1 teaspoon mix in a cup. Add 1 cup hot
water, stirring well. Serve hot.
Food Exchange Per Serving: FREE; CAL: 1; CAR: TR; PRO: TR; STOUT: TR;
SOD: 1 MG;

Source: All New Cookbook For Diabetics And Their Families.
Brought To You And Yours Via Nancy O’Brion And Her Meal Master
Typed for you and yours via her nieghbor Sophia Robinson; age 12