TIKKA KEBABS

TIKKA KEBABS

Yield: 4 servings

Nutritional Information Per Serving:

Calories: 161; Protein: 23 g; Sodium: 81 mg; Fat: 2 g; Carbohydrates: 14 g; Cholesterol: 0 mg
Exchanges: 2 Vegetable, 1/2 Fruit, 3 Low-Fat Meat

INGREDIENTS :

- 1/2 cup low-fat plain yogurt
- 1 garlic clove, minced
- 1 tsp. grated fresh ginger, or 1/4 tsp. ground
- 1 tsp. tomato paste
- 1 Tbsp. curry powder
- Salt and freshly ground black pepper, to taste
- 12 oz. boneless skinned chicken breast, cut in 24 pieces
- 8 1-inch cubes fresh or canned pineapple
- 1 medium red onion, cut in 20 wedges
- 1 large green bell pepper, cut in 20 pieces
- Canola oil cooking spray

DIRECTIONS :


- In a medium bowl, combine yogurt, garlic, ginger, tomato paste, curry powder, salt and pepper. Mix in chicken to coat on all sides. Cover bowl and refrigerate 2 to 8 hours.

- Preheat grill or broiler. Soak skewers in water at least 15 minutes.

- Remove chicken from marinade, scraping off and discarding most of marinade. Onto each skewer thread a piece of pineapple, then chicken, onion wedge and green pepper. Repeat, minus pineapple, until each kebab contains 6 pieces of chicken, 5 onion wedges, 5 pieces of pepper and 2 pineapple cubes, one cube at each end.

- To help prevent charring, spray kebabs with cooking oil spray. Cook skewers 4 to 5 minutes, making sure they are far enough from the heat source to avoid charring. Turn and cook until chicken is opaque throughout, about 4 minutes.

Serve kebabs. Kebabs go especially well with freshly-cooked brown rice or tucked inside pita bread lined with lettuce leaves.

CHICKEN BREAST WITH ROSEMARY

NUTRITIONAL INFORMATION PER SERVING :

Calories: 188; Protein: 25.6 g; Sodium: 209 mg; Cholesterol: 69 mg; Carbohydrates: 2.6 g; Fat: 6.4 g Exchanges: 1/2 Vegetable, 3 Meat

Yield: 4 servings


INGREDIENTS

- 1 tablespoon olive oil, divided
- 1-1/2 teaspoons balsamic vinegar
- 1 teaspoon minced garlic
- 1 tablespoon grated lemon rind
- 1/4 teaspooon salt
- 1/8 teaspoon pepper
- 4 boneless, skinless chicken breast halves (4 ounces each)
- 1/3 cup dry white wine or reduced-sodium chicken broth
- 1 tsp finely chopped fresh, or 1/2 tsp dried, crumbled rosemary leaves
- 1/2 cup diced, peeled fresh tomato

PREPARATION :

- Whisk 1-1/2 teaspoons olive oil, vinegar, garlic, lemon rind, salt, and pepper in medium bowl; add chicken and let stand 10 minutes. Drain, reserving marinade.

- Cook chicken in remaining 1-1/2 teaspoons olive oil in large skillet over medium-high heat until browned on all sides, adding any remaining marinade after browning. Add wine and rosemary to skillet and heat to boiling; reduce heat and simmer, covered, 10 minutes. Add tomato and simmer, uncovered, until chicken is cooked through, about 6 minutes.

DIABETIC GERMAIN CHOCOLATE CAKE

INGREDIENTS :

1/2 cup carob unsweetened chips
1 (1.75oz) sugar free milk chocolate candy bar
1/2 cup boiling water
3/4 cup sour cream
1/4 cup milk
1 cup margarine, softened (2 sticks)
1/2 cup sugar twin or Splenda
12/cup steels powdered sugar or powdered sugar replacement
4 large eggs, separated, at room temp
1 tsp. vanilla or 2 tsp imitation vanilla
2 cups flour
1 tsp. baking soda
1/2 tsp. salt (OPT.)

FROSTING:

1 cup evaporated milk
1/2 cup sugar twin or Splenda
1/2 cup Steels powdered sugar or powdered sugar replacement
3 large egg yolks
1/2 cup margarine (1 stick)
1 tsp vanilla
2 cups shredded unsweetened coconut
1-1/2 cups chopped pecans or any nuts (I used 1/2 cup English walnuts in place
of pecans)


PREPARATION :

Preheat oven to 350.Grease and flour 3 round 9" cake pans or a 9x13 pan (Which is what I used). Tap to remove excess flour. Stir chocolate into boiling water and stir until melted. Cool while mixing rest. Stir sour cream, milk and vanilla
together. Beat margarine and sugars until fluffy and egg yolks 1 at a time, beat well after each. Gradually beat in chocolate mixture. Gradually beat in flour and milk mixture alternately. Beat egg whites until stiff but not dry. Gently
fold into chocolate batter. Pour into prepared pans or pan. Bake 30-35 min. or until tooth pick inserted in center comes out clean. Cool and remove from pans. If using 9x13 pan do not remove from pan ,just put frosting on top.

Make Frosting, combine evaporated milk, sugars, and egg yolks, margarine and vanilla in large sauce pan. Cook stirring constantly over medium heat until thick, (do not let boil) Remove and stir in coconut and nuts. Stir occasionally
to cool. Spread 1/4 of frosting between cake layers then two and spread rest of frosting.