recipe
Someone shared this on the PA message board. I haven't made it yet, but it lookis great.
Geoff
Rate and CommentPrep: 30 min.
Bake: 15 min.
Ingredients · 3 cups fresh strawberries (halve or quarter if large berries) · 2 Tbsp. white balsamic vinegar or white wine vinegar · 1/4 cup strawberry jam ***** use sugar free to cut the carbs and sugar content ***** · Sea salt or salt and black pepper · 6 boneless, skinless chicken breast halves (about 3 lb.) · 3 oz. Parmesan or white cheddar cheese · 6 large fresh basil leaves · 1 Tbsp. olive oil · 2 cloves garlic, minced · Snipped fresh basil Directions 1. Preheat oven to 400 degrees F. In a 3-quart baking dish combine strawberries, vinegar, and jam. Sprinkle salt and pepper; set aside. 2. Cut a horizontal pocket in each chicken breast half by cutting from one side almost, but not through, to the other side. Cut Parmesan cheese in six 3x1/2-inch pieces. Wrap a basil leaf around each piece of cheese; stuff into chicken breast pocket. Secure pockets closed with wooden toothpicks or skewers. Sprinkle with salt and pepper. 3. In 12-inch oven-safe skillet cook garlic in oil over medium heat for 30 seconds. Add chicken and cook 5 minutes or until golden brown, turning once. Transfer to oven. Bake, uncovered, 5 minutes. Add baking dish with the strawberry-jam mixture to oven. Bake 10 to 13 minutes, or until chicken is no longer pink (170 degrees F) and the berries are softened and jam mixture has thickened. Serve chicken with melted strawberries. Sprinkle with basil. Makes 6 servings. Nutrition Facts · Calories 395, · Total Fat (g) 9, · Saturated Fat (g) 4, · Monounsaturated Fat (g) 4, · Polyunsaturated Fat (g) 1, · Cholesterol (mg) 142, · Sodium (mg) 461, · Carbohydrate (g) 17, · Total Sugar (g) 11, · Fiber (g) 2, · Protein (g) 58, · Vitamin C (DV%) 78, · Calcium (DV%) 22, · Iron (DV%) 13, · Percent Daily Values are based on a 2,000 calorie diet Hi everyone,
Geoff
Rate and CommentPrep: 30 min.
Bake: 15 min.
Ingredients · 3 cups fresh strawberries (halve or quarter if large berries) · 2 Tbsp. white balsamic vinegar or white wine vinegar · 1/4 cup strawberry jam ***** use sugar free to cut the carbs and sugar content ***** · Sea salt or salt and black pepper · 6 boneless, skinless chicken breast halves (about 3 lb.) · 3 oz. Parmesan or white cheddar cheese · 6 large fresh basil leaves · 1 Tbsp. olive oil · 2 cloves garlic, minced · Snipped fresh basil Directions 1. Preheat oven to 400 degrees F. In a 3-quart baking dish combine strawberries, vinegar, and jam. Sprinkle salt and pepper; set aside. 2. Cut a horizontal pocket in each chicken breast half by cutting from one side almost, but not through, to the other side. Cut Parmesan cheese in six 3x1/2-inch pieces. Wrap a basil leaf around each piece of cheese; stuff into chicken breast pocket. Secure pockets closed with wooden toothpicks or skewers. Sprinkle with salt and pepper. 3. In 12-inch oven-safe skillet cook garlic in oil over medium heat for 30 seconds. Add chicken and cook 5 minutes or until golden brown, turning once. Transfer to oven. Bake, uncovered, 5 minutes. Add baking dish with the strawberry-jam mixture to oven. Bake 10 to 13 minutes, or until chicken is no longer pink (170 degrees F) and the berries are softened and jam mixture has thickened. Serve chicken with melted strawberries. Sprinkle with basil. Makes 6 servings. Nutrition Facts · Calories 395, · Total Fat (g) 9, · Saturated Fat (g) 4, · Monounsaturated Fat (g) 4, · Polyunsaturated Fat (g) 1, · Cholesterol (mg) 142, · Sodium (mg) 461, · Carbohydrate (g) 17, · Total Sugar (g) 11, · Fiber (g) 2, · Protein (g) 58, · Vitamin C (DV%) 78, · Calcium (DV%) 22, · Iron (DV%) 13, · Percent Daily Values are based on a 2,000 calorie diet Hi everyone,
Recipes
1/4 cup boiling water
1 box sugar free orange jello (or any flavor)
mix together - let cool on counter about 5 minutes
Stir in 1 container orange yogurt (I used yoplait light), 1 container greek yogurt and 1 container cool whip free. Pour into graham cracker crust - chill 4 + hours ( I usually let it go overnight)
Peanut butter pie
8oz. (Neuf) Cream Cheese
1/2 cup DiabetiSweet white
1/4 cup creamy (legal) Peanut Butter of choice
2 cups thawed SF Cool Whip Whipped Topping
1 Oreo Pie Crust (or make your own w/Murphy's SF Oreo cookies and melted Smart Balance)
1/4 cup Smucker's SF Hot Fudge Ice Cream Topping
Beat cream cheese, sugar and PB in bowl w/mixer til blended. Gently stir in Cool Whip til blended. Spoon into crust. Plop on blobs of Hot Fudge Topping and swirl w/knife for marbling effect. Sprinkle with chopped up peanuts if desired. Refrigerate for 4 hours or until firm. Refrigerate leftovers immediately (if any). Makes 8 servings. Truffles 8 ounces cream cheese (reg or 1/3 fat or fat free...but NOT whipped cream cheese)
8 ounces sf chocolate chips (I find mine ONLY at Walmart these days....)
Beat cream cheese till light and fluffy
Melt chocolate chips
Beat melted chocolate and cream cheese till well blended.
Let chill at least 2 hours
Roll into little balls (this part gets a little messy)
Roll in toppings of your choice....chopped nuts...sf pudding powder...organic coconut...unsweetened cocoa powder (although I sweetened mine w splenda)...PB2...possibilities are endless Some more recipes:
1 box sugar free orange jello (or any flavor)
mix together - let cool on counter about 5 minutes
Stir in 1 container orange yogurt (I used yoplait light), 1 container greek yogurt and 1 container cool whip free. Pour into graham cracker crust - chill 4 + hours ( I usually let it go overnight)
| STRAWBERRY PUDDING | |
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1 qt. strawberries, sliced 1/2 c. sugar 1 sm. pkg. strawberry gelatin 2 sm. pkgs. vanilla pudding (instant) 3 c. milk (to be used for pudding instead of amount on box) 1 c. sour cream 1 lg. container Cool Whip 1 box vanilla wafers Heat strawberries, sugar and gelatin just enough to dissolve gelatin, stirring constantly. Cool. Mix pudding and milk by directions on box. Add sour cream. Fold in 3/4 of Cool Whip. In a large dish (9x13) layer wafers, pudding mix and strawberry mixture. Repeat until all are used. Top with remaining Cool Whip. Garnish with sliced strawberries (optional). Keep refrigerated. |
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| Banana Pudding | |
|
3-4 ripe bananas sliced 1 sm. pkg. sf jello banana flavored pudding ( instant) 1 lrg. pkg. vanilla pudding (instant) 3 c. milk (to be used for pudding instead of amount on box) 1 c. sour cream 1 lg. container Cool Whip 1 box vanilla wafers Mix pudding and milk. Add sour cream. Fold in 3/4 of Cool Whip. In a large dish (9x13) layer wafers, pudding mix and sliced bananas. Repeat until all are used. Top with remaining Cool Whip. Then garnish with some vanilla wafers on top and around the perimeter of the dish. Keep Refridgerated. |
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1/2 cup DiabetiSweet white
1/4 cup creamy (legal) Peanut Butter of choice
2 cups thawed SF Cool Whip Whipped Topping
1 Oreo Pie Crust (or make your own w/Murphy's SF Oreo cookies and melted Smart Balance)
1/4 cup Smucker's SF Hot Fudge Ice Cream Topping
Beat cream cheese, sugar and PB in bowl w/mixer til blended. Gently stir in Cool Whip til blended. Spoon into crust. Plop on blobs of Hot Fudge Topping and swirl w/knife for marbling effect. Sprinkle with chopped up peanuts if desired. Refrigerate for 4 hours or until firm. Refrigerate leftovers immediately (if any). Makes 8 servings. Truffles 8 ounces cream cheese (reg or 1/3 fat or fat free...but NOT whipped cream cheese)
8 ounces sf chocolate chips (I find mine ONLY at Walmart these days....)
Beat cream cheese till light and fluffy
Melt chocolate chips
Beat melted chocolate and cream cheese till well blended.
Let chill at least 2 hours
Roll into little balls (this part gets a little messy)
Roll in toppings of your choice....chopped nuts...sf pudding powder...organic coconut...unsweetened cocoa powder (although I sweetened mine w splenda)...PB2...possibilities are endless Some more recipes:
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