Lightly oil (or s
with cooking s
) your cup when measuring
honey, and it will slip right out!
Enjoy this thick, smooth and creamy shake with breakfast, or as a
yummy, healthy snack!
Honey Berry Milk Shakes
2 cups (480 ml) vanilla ice cream OR frozen yogurt
2-1/2 cups (600 ml) sliced fresh strawberries
1/2 cup (120 ml) milk
1/4 cup (60 ml) honey
In a blender, combine the ice cream, berries, milk and honey; cover and process until smooth. Pour into gl***es.
Makes 4 servings. Per 1 cup (240 ml) serving (prepared with fat-free frozen yogurt and skim milk): 202 cal., 82 mg sodium, 2 mg chol., 45 g carbo., 7 g protein, 1 g fat. Diabetic Exchanges: 1-1/2 starch, 1-1/2 fruit.
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PECAN CRUSTED CHICKEN FINGERS
3 skinless, boneless
en breast halves,
2 teaspoons Cajun spice
1/4 teaspoon salt
4 tablespoons pecan meal or 2 tablespoons pecan halves, finely ground
1 egg white
2 teaspoons canola oil
Apricot Sauce:
1 cup canned apricot nectar
2 tablespoons spicy mustard
1 tablespoons cider vinegar
1 teaspoon cornstarch
Slice
en into 1/2 inch wide strips. Set aside.
Beat the egg white lightly in a wide, shallow dish.
In another dish, mix together the spices and the pecan meal. Dip each
en strip in the egg white, then roll lightly in the pecan-spice mixture. Set on wax paper. If not cooking immediately, refrigerate, uncovered. Heat canola oil in skillet over medium-high heat. Cook without crowding, turning occasionally, until
en is opaque, firm to the touch, and pecan meal is golden brown. Drain on paper towels. Serve with apricot sauce.
Apricot Sauce: Combine apricot nectar and spicy mustard in small
saucepan. Stir to blend and bring to boil over medium heat. In small dish combine the vinegar and cornstarch to make paste. Add to boiling nectar, stir until slightly thickened; serve warm.
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Salted Peanut Chews
l (l8 oz) roll sugar
s
3 cups of mini marshmallows
2/3 c. corn syrup
l/4 c. margarine or butter
2 teaspoons vanilla
l (l0 oz) pkg. peanut butter chips
2 cups crisp rice cereal
2 cups salted peanuts
Heat oven to 350. Break up
dough into ungreased l3 x 9 baking pan. With floured fingers, press dough evenly in bottom of pan to form a crust.
Bake at 350 for l5 to 20 minutes or until light golden brown.
Remove partially baked crust from oven. Immediately sprinkle
marshmallows evenly over crust.
Return to oven; bake an additional l to 2 minutes or until
marshmallows begin to puff up. Cool while preparing topping.
In a large saucepan, combine corn syrup, margarine, vanilla, and
peanut butter chips. Cook over medium heat just until melted and
smooth, stirring constantly. Remove from heat. Stir in cereal and
peanuts. Immediately spoon warm topping over marshmallows; spread to cover. Refrigerate for 45 minutes or until firm. Cut into bars.
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Very Vegetable C***erole
2 cups fresh green beans, cut into 1 to 2 inch pieces
2 cups fresh white corn kernels, cut off the cob
1 - 14 oz. can cream of celery soup, undiluted
1 cup celery, chopped
1/2 cup onion, chopped
1/3 cup sour cream
1/2 cheddar cheese, shredded
1/2 cup corn flakes
Blanche green beans and corn kernels in boiling water for just a
couple of minutes. Combine all ingredients except corn flakes in a
c***erole dish and sprinkle corn flakes on top. Bake at 350 degrees for 30 - 40 minutes.
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Pumpkin Carrot Muffins
1/3 cup brown sugar
1/4 cup oil or melted butter
1 egg
1/2 cup pumpkin puree
1/2 cup grated carrot
3/4 cup all-purpose flour
3/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1/4 tsp salt
1/4 cup mini chocolate chips
1/4 cup raisins or currants
In a bowl, beat together the brown, oil, egg and pumpkin puree. Add grated carrot.
In another bowl, combine the flour, baking powder, baking soda, cinnamonand salt. Stir into the pumpkin mixture.
Add the chocolate chips and raisins or currants just before the batter is blended. Do not overmix batter.
Grease muffin pans. Spoon batter almost to the top of each cup.
Bake at 375 for 10 minutes. Cool a few minutes before removing from pan. Serve fresh.
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