ONION AND BLUE CHEESE FOCACCIA

 INGREDIENTS
- Olive oil cooking spray
- 2 cups thinly sliced onions
-4 cloves garlic, minced
- 1/2 teaspoon dried rosemary leaves
- Salt and pepper, to taste
- 1 focaccia (Italian flat bread, 10 ounces)
- 1/4 cup chopped sun-dried tomatoes (not in oil)
- 2-3 ounces crumbled blue cheese
- 2 tablespoons grated fat-free Parmesan cheese
 
DIRECTIONS

Spray large skillet with cooking spray; heat over medium heat
until hot. Cook onions and garlic, covered, over medium heat
until wilted, about 5 minutes. Cook, uncovered, over low heat
until tender and lightly browned, about 15 minutes. Stir in
rosemary and season with salt and pepper.

Arrange onions on focaccia; sprinkle with sun-dried tomatoes
and cheeses. Bake at 350 degrees until focaccia is hot and
cheese melted, about 15 minutes. Cut into wedges.

Nutritional Information Per Serving (1/8 of recipe):
Calories: 146, Fat: 3.5 g, Cholesterol: 5.2 mg,
Sodium: 354 mg, Protein: 5.9 g, Carbohydrate: 23.3 g
Diabetic Exchanges: 2 Vegetable, 1 Bread, 1/2 Fat

WARM CHICKEN SALAD
 
Yield: 4-1/2 cups (6 servings)
Source: The New Family Cookbook for People with Diabetes

INGREDIENTS
- 2 cups diced cooked chicken (8 ounces)
- 2 cups chopped celery
- 1/3 cup light mayonnaise
- 1/4 cup slivered almonds
- 2 tablespoons fresh lemon juice
- 1/4 cup chopped green bell pepper
- 1/4 cup finely chopped onion
- 2 tablespoons chopped pimiento
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 1/4 cup (about 1 ounce) grated or shredded Swiss cheese
- 2 cups (2 ounces) fat-free
or reduced-fat potato chips, coarsely crushed
 
DIRECTIONS

Preheat the oven to 350 degrees F.
Spray a 2-quart casserole with non-stick pan spray.
 
Mix all the ingredients except the cheese and potato
chips in a large bowl. Turn into the casserole.
Top with the cheese and crushed potato chips.

Bake about 25 minutes, until the cheese
is melted and the salad is hot.

Nutritional Information Per Serving (3/4 cup):
Calories: 212, Fat: 11 g, Cholesterol: 43 mg, Sodium: 439 mg,
Carbohydrate: 13 g, Dietary Fiber: 2 g, Sugars: 2 g, Protein: 15 g
Diabetic Exchanges: 1/2 Starch, 1 Vegetable, 2 Medium-Fat Meat

                                                               1  2  3  4