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Memories of Another day
While my Parents Pulin babu and Basanti devi were living

Monday, August 16, 2010

Fwd: Daily Diabetic Recipe - 08.14.10 - DiabeticGourmet.com



---------- Forwarded message ----------
From: Daily Diabetic Recipe <dgm-lists@diabeticgourmet.com>
Date: Sun, Aug 15, 2010 at 10:12 AM
Subject: Daily Diabetic Recipe - 08.14.10 - DiabeticGourmet.com
To: palashbiswaskl@gmail.com


DAILY DIABETIC RECIPE -- August 14, 2010 - DailyDiabeticRecipe.com
=========================
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ROAST CHICKEN WITH CORN BREAD STUFFING

Yield: 6 servings
Source: "1,001 Delicious Recipes for People with Diabetes"
Info: http://diabeticgourmet.com/book_archive/details/22.shtml

INGREDIENTS

-  1 roasting chicken (about 3 pounds)
-  Vegetable cooking spray
-  1-1/2 teaspoons dried rosemary leaves, divided
-  1-1/2 cups thinly sliced celery
-  3/4 cup chopped onion
-  1/4 cup coarsely chopped pecans, optional
-  3/4 teaspoon dried sage leaves
-  1/4 teaspoon dried thyme leaves
-  3 cups corn bread stuffing mix
-  1-1/2 cups reduced-sodium chicken broth
-  Salt and pepper, to taste
-  2 egg whites or 1/4 cup no-cholesterol real egg product

DIRECTIONS

Spray chicken with cooking spray; sprinkle with
1 teaspoon rosemary. Roast chicken on rack in
roasting pan at 375 degrees F. until meat thermometer
inserted in thickest part of thigh, away from bone,
registers 170 degrees (chicken leg will move freely
and juices will run clear), about 1-1/2 hours. Let
chicken stand 10 minutes before carving.

While chicken is cooking, spray medium skillet with
cooking spray; heat over medium heat until hot. Saute
celery, onion, and pecans until vegetables are tender,
3 to 5 minutes. Stir in sage, thyme, and remaining
1/2 teaspoon rosemary; cook over medium heat 1 to 2 minutes.

Add vegetable mixture to stuffing mix in large bowl;
add chicken broth and toss. Season to taste with salt
and pepper. Mix in egg whites. Spoon stuffing into
greased 2-quart casserole. Bake, covered, in oven with
chicken during last 30 to 45 minutes roasting time.

Nutritional Information Per Serving (1/6 of recipe):
Calories: 258, Fat: 6.1 g, Saturated Fat: 1.6 g, Cholesterol: 57.9 g,
Sodium: 548 mg, Protein: 24.4 g, Carbohydrate: 25.3 g
Diabetic Exchanges: 1/2 Vegetable, 1-1/2 Bread/Starch, 2-1/2 Meat

View great CHICKEN recipes at:
http://diabeticgourmet.com/recipes/Poultry/Chicken

RECIPE FROM THE ARCHIVE:
Turkey London Broil
http://diabeticgourmet.com/recipes/html/268.shtml

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Important Note, Disclaimer & Copyright: Not all recipes are appropriate for all people. Make sure a recipe is appropriate for your meal plan. Information provided is for informational purposes  only and is not a substitute for professional medical advice. Only your healthcare provider should diagnose your healthcare problems and prescribe treatment. By reading and subscribing to this dispatch you agree that the publisher can in no way be held liable for any damages that result from information provided herein and agree to the terms outlined at the Publisher website. Content that appears courtesy of specific authors and publishers are the property of those parties. No content may be reproduced or distributed in any format for any purpose other than personal, individual use.

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--
Palash Biswas
Pl Read:
http://nandigramunited-banga.blogspot.com/

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