| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
American |
Diabetic |
4 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Chopped onions |
| 1 |
tb |
Butter |
| 1 |
tb |
Paprika |
| 4 |
|
Chicken breast halves |
| 1 |
|
Cube chicken bouillon |
| 1 |
tb |
Cornstarch |
| 8 |
oz |
Nonfat plain yogurt |
INSTRUCTIONS
Saut. onion in butter in large skillet. Blend in paprika. Add chicken and
brown well.
Dissolve bouillon in 1 cup hot water and add to skillet. Cover and simmer
30 to 40 minutes until chicken is tender.
Dissolve cornstarch in 1 tablespoon cold water. Blend into yogurt. Stir
yogurt mixture into skillet and serve.
Recipe for Thursday, 4/30/98
Notes: This week we are featuring complete dinner menus and accompanying
recipes from the cookbook Magic Menus for People with Diabetes, a
calorie-controlled collection of the "best of" the award-winning Month of
Meals series of menu planners.
You can order a copy of this and many other cookbooks from our online
bookstore or call 1-800-ADA-ORDER (1-800-232-6733).
Dinner: 1 serving Yogurt Chicken Paprika 1/2 cup cooked egg noodles 1/2 cup
steamed spinach 1 serving Old-Fashioned Banana Pudding
Copyright © 1998 American Diabetes Association
MC formatted using MC Buster 2.0f & SNT on 5/6/98
Notes: 4 servings/Serving size: 1 breast plus 1/2 cup sauce
Recipe by: http://www.diabetes.org/recipes
Posted to MC-Recipe Digest by Parb at PK <abprice@wf.net> on May 9, 1998
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