Diatbetic Recipes

Falafel:

In a food processor or blender grind the garbanzo beans, lemon and onion
Remove and add flour, wheat germ, parsley, sesame seed, pepper and garlic powder. Mix until well combined and form into 20 falafel balls
Heat oil in a large baking dish, then add the falafels
Bake in a preheated 350°F for 15 minutes, stirring occasionally
Serve

Rinse lentils and place them in a saucepan with the chicken stock, bay leaf, marjoram and thyme
Bring to a boil, reduce heat and simmer, uncovered, for 30 minutes or until tender. Drain in a colander
Heat oil in a non-stick saucepan and stir fry the vegetables for about 3 minutes
Add lentils, hot pepper, water chestnuts and vinaigrette and reheat until hot throughout
Serve on a bed of lettuce leaves and garnish

Can be served as a side dish with an entrée, or as a warm salad for an appetizer
Can be garnished with fresh chopped herbs, etc.

In a small bowl with a fork, mix the oil, lemon juice, worcestershire, tarragon, salt and pepper together
Place the sole onto a broiling pan and broil under a preheated broiler, basting generously with the oil mixture occasionally
Broil for about 3 to 5 minutes until the fish flakes easily when tested with a fork
Lift the fillets onto a warm plate
Serve and garnish immediately

Other types of fish such as haddock, Greenland turbot, halibut, etc. can be used in place of the sole
Serve with potatoes, or rice and vegetables
Garnish with such item as lemon wedges, sprigs of fresh parsley or tarragon, etc.
Be sure not to over cook the fish

Cut each breast into two pieces. Put pieces on a wooden cutting board and pound them with a meat mallet or the side of a rolling until they are 1/2 inch thick.
Heat the butter in a large frying pan, add garlic and cook for about 2 minutes over medium heat
Brown chicken pieces for about 3 minutes on each side
Transfer the chicken to a 1 1/2 quart shallow casserole. Put the wine, the water, mustard, dill, salt and pepper into the frying pan
Bring to a boil and cook 1 minute. Pour over chicken in casserole
Cover and bake in a preheated 325°F for 30 minuetes
Add parsley and baste the chicken with the sauce and cook for 5 more minutes
Serve and garnish

Combine butter and cream cheese in a large bowl, beat until smooth and creamy
Blend in vanilla
Combine flour and salt and gradually add to butter mixture, mixing until the mixture forms soft dough
Divide the dough in half and wrap each half in plastic wrap. Refrigerate until firm
Roll out half of dough on lightly floured pastry cloth or board to 1/8 inch thickness. Cut with top of glass or biscuit cutter into 3" rounds
Spoon 1/2 teaspoon of fruit spread onto the center of each dough circle
Beat egg with water and lightly brush onto edges of the dough circles
Bring three edges of dough up over fruit spread and pinch the edges together to form a seal
Place on an ungreased cookie sheets and brush with the egg mixture. Repeat with the remaining dough and fruit spread
Bake for about 12 minutes in a preheated 375°F oven, or until golden brown
Let stand on cookie sheets for 1 minute, then transfer to wire rack and cool completely
Serve as needed

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