Recipe Corner

Recipe Corner

RECIPE CORNER

Send your great food
ideas to the editor. Your recipes will be evaluated by dietitians, and if necessary,
adjusted to make them more diabetically appropriate. Then he gets to taste them...

Nonfat Salad Dressing
from Ann S. Williams of
Cleveland, Ohio
Here is a nonfat salad dressing with
variations that is the current salad fad in my family:
Mix together:
1 cup nonfat yogurt 2 to 4 tbsp. lemon
juice 1 or 2 cloves of garlic put through a garlic press 1 tsp. salt (less if
you must limit salt)
You can add many kinds of flavorings
for variety.
My daughter likes to blend it in a food
processor with: a large handful of fresh basil and parsley
My husband likes to mix in: about 1/4
cup of crumbled feta or bleu cheese
My son, a garlic fiend, adds: lots of
extra garlic (2 or 3 more cloves)
My own current favorite is to add: 1/4
tsp. cayenne pepper 1 tsp. ground coriander 1 to 2 tsp. ground cumin
Yield: 2 tablespoons: 15 calories
Exchange: Free Food

Leg of Lamb stuffed with Pine
Nuts, Herbs and Feta Cheese
from Dave Griffith of London, Ontario,
Canada
3.5 lb. boneless leg of lamb 1/4 bunch
of (each), fresh dill, mint and oregano, chopped 2 green onions, chopped 1/4
cup pine nuts, lightly toasted 2 oz feta cheese, crumbled 1 egg 2 cloves garlic,
chopped salt and freshly ground black pepper to taste 1 tbsp. vegetable oil
Preheat oven to 375 F. Lay lamb horizontally
and roll into shape as though bone were still in it. Cut off narrow portion.
Unroll lamb and place with grain of meat running horizontally.
Combine herbs, onions, pine nuts, cheese,
egg, garlic, salt and pepper. Cover inside surface of leg with stuffing, leaving
2" all around for rolling.
Roll leg, keeping grain horizontal.
Tie roll tightly with butcher's twine. Place in roasting pan with oil and sprinkle
with salt and pepper. Roast for about 35 to 45 minutes.
Per serving (5 oz.): 290 calories, protein
33 grams, fat 16 grams, carbohydrates 3 grams
Exchange: 5 Lean Meats

Basil and Lentil stuffed Tomatoes
(Pomodori Ripieni)
from Dave Griffith of
London, Ontario, Canada
2 firm tomatoes 2 tbsp. chopped celery
1 tbsp. chopped onions 1 tbsp. chopped fresh basil Crushed red pepper flakes
to taste Salt and freshly ground black pepper 1/2 cup cooked lentils 2 tsp.
freshly grated Parmesan
Cut the top of the tomatoes, CAREFUL!
just a thin slice! Spoon out the pulp and juice; transfer to a saucepan and
place the tomato shells inverted somewhere to drain.
Add the celery, onion and basil to the
saucepan, and cook at medium heat until the celery is just tender. Season to
taste with the pepper flakes, salt and black pepper. Add the lentils and mix
well.
Spoon the mix into the shells and place
in a muffin pan so they don't tip over (this is the VOICE of experience talking
here). Sprinkle with the cheese and bake at 350F until the cheese begins to
turn a golden brown.
Makes 2 servings
Per serving: 96 calories, 6g protein,
16g carbohydrate, 54mg sodium, 450mg potassium
Exchanges: 1 Vegetable, 1 Starch

Kiwi Fruit Fool
from Dave Griffith of
London, Ontario, Canada
1 1/2 cups sliced Kiwi fruit 1 tsp. finely
grated lemon rind Artificial sweetener to taste 2 cups low-cal dessert topping
Some fresh raspberries, blueberries and/or sliced Kiwi fruit (This is for garnish
purposes, so if you don't care if your food looks pretty, you can leave it out)
Puree the Kiwi fruit with the lemon
rind and sweeten to taste with the sweetener. Cover and let chill for several
hours.
Fold in the desert topping and transfer
to a serving bowl.
Garnish with the above mentioned fruit
if you feel so inclined. You can try this with other fruit such as raspberries,
blueberries, strawberries, peaches, bananas, etc.......
Makes 6 servings.
Per serving: 71 calories, 3g total fat,
2 mg cholesterol, 1g protein, 9g carbohydrate, 17mg sodium, 61mg potassium
Exchanges: 1 Starch or 1 Fruit