DIABETIC RECIPE - 840
SWISS
STEAK
1 1/2 lbs. lean round steak
2 tbsp. flour
1/2 tsp. seasoned salt
1/8 tsp. paprika
Vegetable cooking spray
1/2 c. beef broth
1/2 c. vegetable juice (V8)
1/4 tsp. dried thyme
1 med. onion, sliced
2 carrots, cut into thin strips
2 stalks celery, cut into thin strips
1 lg. leek, cut into thin strips
(optional)
1 tbsp. parsley
Cut steak into serving size pieces.
Trim fat.
Combine flour, salt, and paprika.
Drench steak in flour mixture.
Pound steak with mallet. Coat skillet with cooking spray.
Put pan on medium heat until hot. Brown steak on both
sides.
Remove and drain on paper towel.
Wipe pan drippings from skillet with paper towel.
Combine broth, vegetable juice, and thyme in skillet.
Bring to
boil and return meat to skillet.
Add onion.
Cover; reduce heat and simmer for
1 hour.
At end of hour, add celery, carrots, and leek.
Simmer, uncovered, for
15 minutes until the vegetables are tender.
Sprinkle with parsley. Yield:
6
servings.
DIABETIC RECIPE - 841
TURKEY
STUFFED
ZUCCHINI
4 med. zucchini, halved lengthwise
1 lb. ground turkey
1/4 c. onion, chopped
1 garlic clove, minced
1 tbsp. margarine
1 sm. tomato, chopped (1/2 c.)
1 tbsp. chopped parsley
1/2 tsp. salt
1/4 tsp. basil
1/8 tsp. pepper
1/2 c. crunchy nut (cereal nuggets or
Grapenuts)
1 (8 oz.) container plain lowfat
yogurt
Remove pulp from zucchini; chop and set aside.
Parboil zucchini shells in boiling water to cover for 1 minute.
Drain and place in shallow baking dish. Saute turkey, onion, and garlic in margarine in skillet for 2 minutes.
Add chopped pulp, tomato, parsley, salt, basil, and pepper.
Saute about 5 minutes longer or until zucchini is tender.
Add cereal and 1/2 cup of the yogurt.
Spoon into shells. Bake at 350 degrees for 10 to 15 minutes or until shells are tender. Serve with remaining yogurt.
Sprinkle with additional chopped parsley,
if desired.
Yield:
4 servings.
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