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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Poultry / Difficulty: Intermediate / Preparation Time: 30-60 Minutes / Number of Servings: 4 |
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Directions: 1. Crush corn flakes in a ziploc bag with a rolling pin.
2. Mix with cheese and ranch mix and put in a shallow bowl.
3. Wash and dry chicken.
4. Beat egg in a bowl.
5. Dredge each breast in egg wash, then through dry mix.
6. Bake in uncovered, greased baking dish at 350 for 30-35 minutes.
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Green Beans
1 Pound(s) Green beans; 2 tb Margarine;
1/2 Cup(s) Shallots; chopped 2 tb Olive oil;
1 Cup(s) Tomato; diced Salt and freshly ground
4 Ounce(s) (1 c) mushrooms; sliced -pepper |
Directions:
Remove ends from beans. Leave beans whole or cut crosswise into 1" pieces.
Place beans in 1" salted water (1/2 ts salt to 1 c water). Bring to a boil
and cook uncovered for 5 minutes. Cover and cook until tender, 5 to 10
minutes longer. Drain beans, turn into a warm bowl, and set aside. Cook
and stir shallots, tomato and mushrooms in margarine and oil until mushroom
are tender, about 4 minutes. Season with salt and pepper to taste. Add
vegetable mixture to beans and toss. I would cut back on the fat in this
recipe.... Food Exchange per serving: 1 VEGETABLE EXCHANGE + 1 FAT
EXCHANGE; CAL: 63; CHO: 0mg; CAR: 6g; PRO: 2g; SOD: 245mg; FAT: 4g;
Souce: All-In-One Diabetic Cookbook Brought you and your via Nancy O'Brion
and her Meal-Master
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Roasted Red Potatoes
137/4377 Quart(s) olive oil
839/2413 Ounce(s) rosemary
2 green onion
12 potato, red |
Directions:
1. Heat oven to 350 F.
2. Wash potatoes.
3. Slice onion.
4. Place potatoes in ungreased pan. Drizzle oil overtop the potatoes. Turn potatoes so all sides are coated with oil.
5. Sprinkle onions and rosemary over potatoes.
6. Baked uncovered about 1 hour 15 minutes, stirring occasionally.
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