Diabetic Recepies

MANGO CHICKEN SALAD

Yield: 4 servings

2 cups cooked skinless, boneless chicken breasts, cubed into 2-inch pieces
1 large mango, peeled and cut into 1/2-inch cubes
1/2 cup halved green grapes
1/2 cup sliced celery
1/4 cup minced red onion
2 tablespoons minced scallions
2 teaspoons minced parsley
1 cup nonfat mayonnaise
2 tablespoons low-fat sour cream
1 tablespoon fresh orange juice
1/4 teaspoon ground ginger
Salt and pepper to taste

DIRECTIONS:

In a large salad bowl, combine the chicken, mango, grapes, red onion, scallions, and parsley.In a small bowl, whisk together the mayonnaise, sour cream, orange juice, ginger, salt, and pepper.Fold the dressing into the chicken salad. Cover and chill for 1 hour.

Nutritional Information Per Serving (3/4 cup): Calories: 239, Fat: 4 g, Cholesterol: 62 mg, Sodium: 494 mg, Carbohydrate: 27 g, Dietary Fiber: 2 g, Sugars: 20 g, Protein: 24 g Diabetic
Exchanges: 1 Carbohydrate, 3 Very Lean Meat, 1 Fruit

Diabetic Roast Pork Tenderlion with Rosemary

Ingredients Measure Weight sprigs fresh rosemary 2 ea --- pork tenderloin --- 1 1/2 lb

Instructions:
1. Preheat the oven to 325 degrees F. Place the rosemary sprigs between the two parts of the tenderloin. Wrap the tenderloin in aluminum foil and place in a small baking pan. Roast for about 1 hour, or until the internal temperature of meat is 165 degrees.

2. Carefully remove the foil and allow the meat to roast uncovered for an additional 10 minutes, or until browned. Remove for the oven and allow to cool slightly. Remove the rosemary sprigs, slice and serve.

Nutrition Information
Amount per serving
Calories 107
Calories From Fat 27
Total Fat 3 g
Saturated Fat 0 g
Cholestrol 60 mg
Sodium 40 mg
Total Carbohydrate 0 g
Dietary Fiber 0 g
Sugars g
Protein

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