How to quickly and easily, Diabetic Friendly Chicken Cacciatore

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I hope you see the signs of spring where you are. Here in North Texas is very early spring, and not too soon! As I sit here at my computer watching my upstairs window, I see the sun and the green leaves of the trees. If spring is tempted to spend more time outdoors, it can mean less time in the kitchen. Today I wrote a recipe for Chicken Cacciatore Fettucine is healthy and only need about half an hour to prepare and cook. Throw a> Salad or steam some broccoli and meal can be quick, easy and healthy within minutes. (If you prefer to use Splenda instead of sugar, substitute the same amount.)

CHICKEN HUNTER Fettuccine

1 pound boneless chicken breast half
1 / 2 cup chopped onion
1 / 2 cup chopped green bell pepper
1 can (16 ounces) diced tomatoes, drained
1 can (8 ounces) tomato sauce
2 tablespoons Splenda granular
1 1 / 2 teaspoon Italian seasoning
1 / 3 cup sliced ripe olives
1 / 8 teaspoonblack pepper
3 cups hot cooked fettuccine integrals

Cut the chicken breasts 30 to 32 pieces. Spray a large frying pan with canola or olive oil nonstick cooking spray. Fry chicken with onions and peppers for 6-8 minutes. The tomato and the tomato sauce add the Splenda, Italian spices, pepper and black olives. Stir well to combine, simmer the heat. mixture simmer for 10 to 15 minutes, stirring occasionally.

Yield: 6 people1 / 2 cup of pasta and 2 / 3 cup sauce each.

Per serving: 210 calories, 22 g carbohydrate, 21 g protein

Have fun!

Pork Chops With Tomato Rice, Homemade Salad Dressing and a Bundt Cake All Diabetic Friendly

It's time to bring out the economical family recipes to help struggling families with their food budgets. Here is a menu that will allow you to feed your family without busting your food budget. We start with Pork Chops with Tomato-Rice. In this one dish you have your meat, grain, and a vegetable. Add Homemade Russian Salad Dressing to salad greens with a shredded carrot, and finish off your meal with a dessert of Applesauce-Raisin-Cinnamon bundt cake which adds fruit to your menu. There you have it--an easy, tasty, economical meal for your family. And the whole menu is diabetic friendly.

PORK CHOPS WITH TOMATO-RICE

4 thick pork chops
1/2 tsp salt
1/8 tsp pepper
1 can (16oz) can stewed tomatoes
1/2 cup water
1/2 cup uncooked brown rice

In a large, heavy, deep skillet sprayed with non-stick cooking spray, brown chops on both sides. Season with salt and pepper. Add tomatoes and water; sprinkle with rice. Cover tightly and cook over very low heat for 50 to 60 minutes or until chops are tender. Add more water if necessary later in the cooking process.

HOMEMADE RUSSIAN SALAD DRESSING

1 cup olive oil
1 cup catsup
1 cup Splenda
2/3 cup cider vinegar
1/2 tsp salt
1 clove garlic, chopped

Place all ingredients in blender jar. Pulse until well blended. Store in refrigerator in a cruet or jar with lid.

APPLESAUCE-RAISIN-CINNAMON CAKE

3 cups water, divided
1 1/4 cups raisins
2 1/2 cups unsweetened applesauce
3 eggs, beaten, or 3/4 cup egg substitute
1 1/2 cups Equal Sugar-Lite
1 cup canola oil
3 cups self-rising flour
3 tbsp ground cinnamon
1/4 tsp baking soda
2 tbsp vanilla extract
Non-stick vegetable oil spray

In a large heavy-duty saucepan, combine 2 1/2 cups water and the raisins; bring to a boil. Continue boiling until water is gone. Remove from the heat. Add applesauce, eggs, Equal, oil and remaining water. Stir to combine well. Sift together flour, cinnamon, and soda. Gradually add flour mixture to the applesauce mixture, stirring after each addition.

Spray a 10-inch Bundt pan with vegetable oil spray. Spoon batter into pan. Bake at 350 degrees for 40 to 45 minutes or until a wooden toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing from pan. Cool on a wire rack.

Cake should be cut into 28 thin serving slices. Diabetics should only eat one serving per day.

Enjoy!

Kid Friendly Lasagna

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I am one of the many moms that have a picky eater under the age of five. If he had his way, he would only eat chicken nuggets, macaroni and cheese, and pudding. After many attempts to make a meal that the whole family will enjoy, I found a recipe in one of my cooking magazines and changed it up to suit my busy lifestyle. This meal is sure to please the picky eaters in your home.

Ingredients:

1 pound of lean ground beef

1 26 oz. can of Hunts Four Cheese spaghetti sauce

1 26 oz. can of Hunts Garlic & Herb spaghetti sauce

1 pound Velveeta cheese, cubed

6 "no boiling required" lasagna noodles

Directions:

1. Preheat oven to 375.

2. In a large skillet, cook ground beef over medium heat until no longer pink. Drain.

3. Add can of Garlic & Herb spaghetti sauce and half of the can of Four Cheese spaghetti sauce to the ground beef. Stir well and heat through.

4. In a greased 13-in. x 9-in. x 2-in baking dish, spoon in half of the meat sauce. Top the meat sauce with three noodles. Cover the noodles with half of the cubed cheese. (Please note: the cubed cheese will not completely cover the noodles. This is fine because the cheese will spread while baking.)

5. Now spoon the rest of the meat sauce over the cheese. Add three more noodles and cover the noodles with the rest of the cheese.

6. Top with remaining Four Cheese spaghetti sauce.

7. Cover baking dish with foil.

8. Bake for 1 hour at 375.

9. Let lasagna set for 10-15 minutes before serving.

Yield: 6-8 servings.

Serve lasagna with a side salad and breadsticks for a complete meal.

This kid friendly lasagna is also great the next day. Simply place a serving in the microwave to heat up. Be sure to cover the lasagna in the microwave because it will splatter and make a mess.

Happy cooking!