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Your Diabetic Recipe Selection

CHICKEN QUICHE

Ingredients

2 chicken breasts cooked deboned
1 cup milk
1/2 cup grated cheese
3 eggs beaten
1/4 cup chopped garden onions
1 pie crust

Instructions

Stir together chicken eggs onion and milk. Pour into unbaked pie
shell. Sprinkle grated cheese over top. Bake at 350 degrees for
40-45 minutes.

PASSOVER BROWNIES

Ingredients

2 sticks butter melted
4 eggs
3/4 cup cocoa
1 cup nuts
2 cup sugar
1 cup Passover cake meal

Instructions

Beat butter eggs sugar until creamy. Add the rest of the
ingredients. Bake at 375 degrees for 20 minutes.

CHICKEN SALAD

Ingredients

4 cup cooked chicken
1 generous cup chopped celery
1 small onion chopped
3 hard boiled eggs chopped
1 cup small shell noodles or orzo
1 cup seasoned croutons
1 cup salad dressing
1/2 tsp. salad elegance
Salt to taste

Instructions

Mix all . Refrigerate allowing flavor to set. Croutons may be
held until just before serving. 8-10 servings. Especially
attractive on red tipped leaf lettuce. Garnish with fresh
parsley.

FRUIT SLUSH

Ingredients

3 cup water
2 cup sugar
6 tablespoon ReaLemon
1 (12 oz.) can frozen orange juice
1 (20 oz.) can pineapple juice
2 bananas
2 large cans peaches with juice 10 maraschino cherries

Instructions

Boil and cool the water and sugar. Mix very well in blender the
remaining ingredients; add the sugar and water mixture. Freeze in
ice cream pail. Scoop out and serve with 7-Up over it.

ARTICHOKE DIP

Ingredients

1 can unmarinated artichoke hearts
1 cup mayonnaise
1 cup Parmesan cheese
8 oz. Mozzarella cheese shredded
1/2 cup onion Dash of garlic powder Dash of pepper
2 teaspoon bread crumbs
1 teaspoon margarine

Instructions

Drain hearts and mash. Mix all but last 2 ingredients. Place in
quart casserole dish that has been greased. Dot with butter and
sprinkle with crumbs. Bake at 350 degrees 20 minutes. Serve hot
with crackers.

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