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9th February 2006, 06:48
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ROASTED TARRAGON CHICKEN
Ingredients
Qty. Measurement Description 3 tablespoons olive oil 2-1/2 teaspoons dried tarragon, crushed 1/2 teaspoon coarsely ground black pepper 1/4 teaspoon salt 2 cloves garlic, minced 1 pound cherry tomatoes 8 small shallots 2-1/2 to 3 pounds meaty chicken pieces (breast halves, thighs, and drumsticks) More from Better Homes and Gardens 10,000+ Recipes from Better Homes and Gardens Low-Carb Salads Low-Carb Appetizers Easy Low-Carb Meal Planning Links to bhg.com Preparation Roast: 45 minutes, Prep: 15 minutes In a medium bowl stir together oil, tarragon, pepper, salt, and garlic. Add tomatoes and shallots; toss gently to coat. Using a slotted spoon, remove tomatoes and shallots from bowl, reserving the oil mixture. If desired, remove skin from chicken. Arrange chicken in a single layer in a shallow roasting pan. Brush with the reserved oil mixture. Roast chicken in a 375 degree F oven for 20 minutes. Add the shallots; roast for 15 minutes. Add the tomatoes; roast for 10 to 12 minutes more or until chicken is no longer pink (170 degree F for breasts; 180 degree F for thighs and drumsticks) and vegetables are tender. Makes 6 servings. 
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16th February 2006, 04:15
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Banana Crunch Pops
Qty. Measurement Description
1/3 cup fat-free yogurt (any flavor) 1/8 teaspoon ground cinnamon 1/2 cup crisp rice cereal or chocolate-flavored crisp rice cereal 1 banana(s), cut in half crosswise More from Better Homes and Gardens 10,000+ Recipes from Better Homes and Gardens Diabetic Recipes for Kids Diabetic Desserts All About Diabetes Links to bhg.com Preparation Prep: 15 minutes, Stand: 10 minutes, Freeze: 2 hours Place yogurt in a small shallow dish; stir in cinnamon. Place the cereal in another small shallow dish. Insert a wooden stick into each banana piece. Roll banana pieces in the yogurt mixture, covering the entire piece of banana. Roll in the cereal to coat. Place on a baking sheet lined with waxed paper. Freeze about 2 hours or until firm. When frozen, wrap each banana pop in freezer wrap. Store pops in the freezer. Before serving, let stand at room temperature for 10 to 15 minutes. Makes 2 servings. Nutritional Analysis Number of Servings: 2 servings Per Serving Amount calories 99 total fat 0g saturated fat 0g monounsaturated fat 0g polyunsaturated fat 0g cholesterol 1mg sodium 94mg carbohydrate 23g total sugar 10g fiber 2g protein 3g vitamin A 0% vitamin C 21% calcium 7% iron 4% starch .5 diabetic exchange fruit 1 diabetic exchange
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23rd February 2006, 04:24
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Turn a jar of commercial red sauce into the root of a fast, scrumptious home-cooked meal. Serve with mixed greens and orange segments drizzled with balsamic vinegar.
Ingredients Qty. Measurement Description Big pinch red pepper flakes 2 tsp. olive oil 1 fennel bulb, trimmed, cored and thinly sliced 1/4 tsp. fennel seed, optional 2 cups your favorite jarred tomato sauce 8 oz. peeled medium shrimp Preparation Cook: under 30 minutes Heat oil in a saucepan over medium heat. Add sliced fennel and cook until soft, about 7 minutes. Stir in fennel seed, if using, and red pepper flakes. Cook for 1 minute. Add tomato sauce and simmer for 5 minutes to blend flavors. Add shrimp; simmer until pink and warmed through. Serve over your favorite pasta.
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25th March 2006, 02:59
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Ingredients
Qty. Measurement Description CHICKEN BURGERS 8 oz (240g) chicken or turkey breast meat, cut into chunks 1 green onion, finely chopped 2 teaspoons Worcestershire sauce 4 saltine crackers, finely crushed Coarsely ground black pepper No-stick cooking spray 2 oat-bran English muffins, split and lightly toasted Several fresh spinach leaves, stemmed and washed 2 to 4 tomato slices SPECIAL SAUCE 1 clove garlic, minced 1 pinch sea salt 1/4 cup (2 oz/60g) nonfat plain yogurt 1 tablespoon minced cornichons or dill pickles 2 teaspoons capers, rinsed and chopped 2 teaspoons Dijon mustard Preparation Cook: under 30 minutes Place chicken or turkey in a food processor and pulse until coarsely ground. Add green onions, Worcestershire sauce and crackers; pulse to mix. Form into two 1-inch-thick (2.5-cm-thick) patties and sprinkle both sides generously with pepper. Coat a nonstick skillet with cooking spray and place over medium-high heat. When the skillet is hot, cook the patties for 4 minutes on each side or until firm and opaque. Meanwhile, make special sauce: Mash garlic and salt to a paste in a small bowl. Stir in yogurt, pickles, capers and mustard. Prepare sandwiches on English muffins with burgers, special sauce, tomato slices and spinach leaves.
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15th April 2006, 16:49
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Custard
This custard dessert, flavored with orange juice and fresh ginger, gets topped with sugar and then broiled, producing a crisp top.
Ingredients Qty. Measurement Description 2 cup milk 1 small piece of ginger, sliced 3 large egg yolks 1 large whole eggs 1 orange 1/2 cup granulated sugar Cook:45 Min (cooking time) Preparation Preheat oven to 350 degrees F (175 degrees C). Remove the orange zest using a grater. Juice the orange. Combine milk and ginger in a saucepan and heat over medium heat. Combine the egg yolks, whole egg, orange juice, and orange zest together in a medium-size bowl. Add three-fourths of the sugar and whisk until smooth. Strain milk, stirring vigorously, into egg mixture; discard ginger. Divide mixture among coffee cups. Place cups in a deep baking pan and add hot water to the depth of ½-inch. Bake until a knife inserted in the center of the custard comes out clean, about 35 minutes. Remove custards form the oven and place in a deep baking pan filled with ice; refrigerate. While custards cool, preheat broiler. Sprinkle each custard with 1 teaspoon of the remaining sugar. Place the custards under a broiler until the sugar hardens and burns slightly. (The ice will help keep the custards cool while the sugar melts.) Let custards rest for 3 to 5 minutes; serve. Nutritional Analysis Number of Servings: 4 Per Serving Amount calories 234 protein 8 g fat 9 g carbohydrate 31 g sodium 81 mg cholesterol 229 mg
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