Low Fat Diabetic Buffalo Wings

diabetic buffalo wings

Ingredients:

1 1/2 tbsp hot sauce
1 pinch cayenne
1/4 tsp paprika
1/2 lb chicken tenders
Celery sticks

DRESSING:

1/2 cup reduced-fat blue cheese dressing
1/4 cup low-fat mayonnaise
3 tbsp crumbled blue cheese

Directions:

Preheat the oven to 375 degrees.
In a shallow bowl, combine the hot sauce, cayenne, and paprika.
Roll the chicken tenders in the mixture.
Place the chicken tenders on a small nonstick baking sheet.
Bake, uncovered, for 15 minutes until chicken is tender.
Combine the dressing ingredients.
Serve the dressing with the chicken and celery sticks.

Sweet and Sour Carrots

Ingredients:

2 cups (1/4-inch thick) carrot slices
1/2 cup (1/2-inch thick) celery slices
1 (8-ounce) can pineapple tidbits, drained, juice reserved
1 tablespoon vinegar
2 teaspoons cornstarch
1 teaspoon light soy sauce
1/8 teaspoon salt
2 tablespoons stick butter or margarine
1/4 cup sliced green onions
1/4 cup Equal® Spoonful*

Directions:

Cook carrots and celery in medium saucepan in small amount of water about 8 minutes or until tender. Drain; set aside.
Add enough water to reserved pineapple juice to make 1/2 cup liquid.
Stir in vinegar, cornstarch, soy sauce and salt.
Cook in medium saucepan until liquid thickens, stirring frequently.
Add butter, drained pineapple, and onions.
Continue stirring until all ingredients are heated.
Add drained carrots and celery.
Cook about 2 minutes. Stir in Equal®.

Sweet and Sour Cucumber Salad

cucumber salad

ingredients:
1/2 cup Water
1 cup Cider vinegar
Non-nutritive sweetener equivalent
2 tbsp Dill pickle, chopped fine
1 1/2 tsp Salt
2 cup Cucumbers, sliced thin
1 Stack celery, sliced thin;

Preparation:
Boil water, vinegar, sweetener, pickle, and salt. Place cucumbers and
celery, slices in glass jar; pour boiling liguid over; cover and
refrigerate overnight. Drain before serving.

Molded Vegetable Salad

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Ingredients:

1 Envelope Orange gelatin diet or low
2 cup Boiling water
1/2 cup White cabbage, chopped
1/2 cup Carrots, shredded
1/2 cup Celery, finely chopped
1/4 tsp Celery seeds

Preparation:

Dissolve gelatin in boiling water. Chill until consistency of egg
white. Fold in vegetables and celery seeds. Pour in 1 quart mold and
rerfrigerate until firm.