DIABETIC RECIPE - 764
CHICKEN
LOAF
4 oz. chopped raw carrots
1 c. chopped raw celery
1 tbsp. dehydrated onions
1 sm. can pimento, chopped
4 tbsp. diet mayonnaise
1 1/2 c. water
2 pkg. or cubes chicken bouillon
3 envelopes unflavored gelatin
1 tsp. garlic salt
2 tbsp. mustard
1 tsp. lemon pepper
1 tsp. salt
1/2 tsp. pepper
16 oz. cooked, chopped chicken
Mix all ingredients except bouillon, water and gelatin.
Dissolve bouillon in
1 cup water.
Dissolve gelatin in remaining 1/2 cup water.
Add gelatin to boiling bouillon.
Add to mixture.
Pour into loaf pan.
Refrigerate.
Unmold, slice and serve.
DIABETIC RECIPE - 765
CHICKEN
SALAD
12 oz. sliced chicken
1/2 c. chopped celery
1/4 c. shredded carrots
1/4 c. localorie salad dressing or
mayonnaise
1 1/2 tsp. lime juice
Salt & pepper to taste
Combine chicken celery, and carrots.
Stir dressing, juice, salt and pepper. Pour over chicken mixture, tossing to coat well.
DIABETIC RECIPE - 766
CHICKEN
STEW
4 chicken breasts, stewed
1 (6 oz.) can mushrooms
1/2 med. head cabbage, chopped
2 med. onions, chopped
Salt, pepper and garlic to taste
1 (12 oz.) tomato juice
To stew chicken, cover with water and pressure 15 minutes.
Remove chicken
from water, add mushrooms, cabbage and onions.
Add salt, pepper, and garlic to taste.
Add tomato juice and chopped chicken.
Simmer for about 1 hour.
DIABETIC RECIPE - 767
CHOCOLATE
BAR
1/2 c. crushed pineapple, in own juice, drained
1 envelope ALBA 77
Mix ingredients together.
Make a tin foil pan the size of a large chocolate bar.
Pour ingredients into pan and freeze.
When frozen, break into chunks.
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