Diabetes Health Talk

Chicken Marsala

Cheesy Pesto Stuffed Mushrooms
Chicken Marsala
Caraway Roasted Beets
Individual Miniature Cheesecakes (to hand feed each other)

Cheesy Pesto Stuffed Mushrooms

Ingredients

14 oz. large stuffing mushrooms (approximately 16)
3/4 cup packed basil leaves
1-1/2 tablespoons olive oil
1-1/2 tablespoons toasted pine nuts
1 tablespoon grated Parmesan cheese
1/2 teaspoon minced garlic
2 tablespoons chicken stock or water
1/4 cup 5% ricotta cheese

Directions

Preheat oven to 425 degrees F. Spray a baking sheet with vegetable pan spray.
Wipe mushrooms clean and gently remove stems; reserve for another purpose. Put caps on baking sheet.
Put basil, olive oil, pine nuts, Parmesan and garlic in food processor; process until finely chopped, scraping down sides of bowl once. Add stock through the feed tube and process until smooth. Add ricotta and process until mixed.
Divide mixture evenly among mushroom caps. Bake for 10 to 15 minutes or until hot.

CHICKEN MARSALA

Ingredients

1/4 cup flour
Dash white pepper
Dash oregano
Dash basil
1-1/4 pound boneless chicken breasts
1 tablespoon safflower oil
1 tablespoon butter or margarine
1/2 pound mushrooms, sliced
1 cup marsala wine or dry sherry

Directions

Mix the flour, white pepper, oregano, and basil together on a plate.
Wash and dry the chicken breasts and coat each with the flour mixture. Reserve any leftover flour.
Heat the oil and butter in a frying pan. Add the chicken breasts and sauté gently until brown and tender on both sides, about 15 minutes. Remove the breasts to a dish.
Add the mushrooms and 1/4 cup of the wine; cook for about 5 minutes over low heat. Scrape the bottom of pan to loosen any flour. Stir in any reserved flour and the remaining wine.
Simmer until the mixture thickens, stirring constantly. Slip the cooked breasts into the sauce. Cook gently for about 5 minutes or more.

Caraway Roasted Beets

Serving size: 4 beet quarters

Ingredients

4 beets (1-1/4 pounds total), greens and all but 1 inch of stems removed
2 teaspoons caraway seeds

Directions

Preheat the oven to 375 degrees F.
Wash the beets well and place them on a square of heavy-duty aluminum foil. Sprinkle them with the caraway seeds. Fold and pinch the foil to seal the beets in the packet. Put the foil pouch in the oven and bake for 50 minutes.
Remove the packet from the oven, place in the sink, and open. (Be careful; the juice will stain.) Peel the beet skin with a small paring knife and cut the beets in quarters. Dip the beets in the juices from the bottom of the foil packet and sprinkle some caraway seeds from the packet over them. Serve hot.

Individual Miniature Cheesecakes

Ingredients

1 cup 5% ricotta cheese
1 cup low-fat cottage cheese
1/3 cup granulated sugar
1 medium egg
1/4 cup light sour cream
1/2 teaspoon cornstarch
1/8 vanilla extract
Fruit Puree (optional)

Directions

Preheat the oven to 350 degrees F. Line 10 muffin cups with muffin paper cups.
In a food processor, combine ricotta cheese, cottage cheese and sugar; puree until smooth. Beat in egg. Blend in sour cream, cornstarch and vanilla until well mixed. Divide batter among muffin cups.
Set muffin tin in larger pan; pour in enough hot water to come half way up sides. Bake 30 to 35 minutes or until tester inserted in center comes out clean. Remove from water bath; cool on wire rack. Chill.
Serve with fruit puree, if desired.