Peruvian Chicken with Plums
Not your ordinary chicken!

Serves 8

Ingredients:

3-1/2 pounds skinned chicken, cut up
3 tbsp. vegetable oil
1 cup onions, chopped
1 cup diced green bell peppers
2 teaspoons garlic cloves, minced
1 tomato, chopped
1 seeded, diced fresh jalapeno pepper
1/4 teaspoon powdered saffron, Optional
3 1/2 cups low sodium chicken stock
1 bay leaf
4 quartered fresh California plums
4 cups cooked brown rice

Sauté chicken in oil in large nonstick skillet, turning often until golden brown on all sides, about 12 minutes.

Add onion, green pepper and garlic, then sauté 2 minutes longer. Add tomato, jalapeno, saffron, stock and bay leaf.

Bring to a boil, cover and simmer 10 minutes. Add plums and rice, heat.

Serve with extra plum wedges, if desired.

Fresh Vegetable Antipasto – 7g Carbs, 2g Fiber

Makes 4 servings
Low cholesterol and Diabetic

1 8-oz (240 g) red bell pepper
12 pencil-thin asparagus spears, about 4 oz (20 g)
total, woody ends removed
4 oz (120 g) fresh mushrooms, cleaned
Olive oil cooking spray
3 small curls Paremesan cheese
2 Tbsp (30 ml) balsamic vinegar
Freshly ground pepper
Fresh basil for garnish (optional)

Preheat the broiler. Place the pepper under the broiler and char on all sides. Remove from oven and place pepper in a closed paper bag to sweat until cool enough to handle. Place under running cold water, slip off the skin, and remove the seeds. Cut into 1/2-inch (1.25 cm) slices. Place in an antipasto serving dish.

Place the asparagus and mushrooms on a foil-lined cookie sheet.

Lightly coat with cooking spray and broil, turning often, until
cooked al dente. Transfer asparagus and mushrooms to the antipast dish. Top with cheese curls.

Spray the venetables with cooking spray and drizzle with the
vinegar. Grate pepper on top and garnish with fresh basil,
if using.

Per serving:
33 calories (6% calories from fat), 2g protein, trace total fat
(0 saturated fat), 7g carbohydrate, 2g dietary fiber,
0 cholesterol, 5mg sodium

Diabetic exchanges: 1 vegetable

Carnival of the Recipes

is up at New Hampshire State of Mind Carnival of the Recipes #125

CARNIVAL OF THE RECIPES, NEW HAMPSHIRE Edition!! Next week, our host will be Diabetic Recipes so be sure to get your DIABETIC recipes submissions to recipe.carnival@gmail.com by 12 p.m CST Saturday.

Brown Sugar & Cashew Fudge
Ingredients

1-1/2 tsp. + 1/4 cup butter (no substitutes), softened, divided
1 cup packed brown sugar
1/2 cup evaporated milk
2 tbsp. light corn syrup
2-1/2 cups confectioners’ sugar
2 cups coarsely chopped salted cashews
Directions
Line a 9×9″ pan with foil and grease the foil with 1-1/2 tsp.
butter; set aside. In a heavy saucepan, combine brown sugar, milk,
corn syrup and remaining butter. Cook and stir over medium heat until
sugar is dissolved. Bring mixture to a rapid boil, stirring
constantly for 5 minutes. Remove from heat. Gradually add
confectioners’ sugar; mix well. Fold in cashews. Immediately spread
into prepared pan. Cool. Using foil, lift fudge out of pan. Cut
into 1″ squares. Refrigerate in airtight container(s).
Makes 36 blocks.

BARBEQUED HOT DOGS

Pkg. cocktail hot dogs
1/4 c. mustard
3/4 c. grape jelly

Place mustard and grape jelly into crock pot. Place on high. Put hot dogs in
and simmer. Great sauce for sweet and sour meatballs, too.