Chicken Salad with Walnuts (Diabetic)
By Jessica Vanderhoff
•5 pounds skinless, boneless chicken breasts
•¾ cup non-fat sour cream
•¾ cup non-fat mayonnaise
•2 tablespoons white wine vinegar
•4 celery ribs, cut into small dice
•½ cup walnuts
•¼ cup chopped fresh tarragon
•freshly ground pepper
•1 tsp salt
•extra tarragon for garnish
Directions
1.Poach the chicken breasts in simmering broth until cooked through, about 15 minutes. Drain, cool, and cut (or shred) into bite-sized pieces.
2.In a small bowl, combine the sour cream, mayonnaise, and vinegar.
3.Combine the chicken and dressing. (Can be made ahead and refrigerated to this point one day in advance.)
4.Before serving, add the celery, walnuts, tarragon, salt, and pepper to taste.
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Pumpkin Muffins (Diabetic)
By Jessica Vanderhoff
•cooking spray
•½ cup canned solid-pack pumpkin
•1 small ripe banana
•½ cup 1% milk
•1 tablespoon granulated brown sugar
•½ teaspoon pumpkin pie spice
•¼ teaspoon salt
•1 large egg yolk
•2 tablespoons raisins
Directions
1.Preheat oven to 300°F. Lightly spray 5 cups of a standard muffin tin with cooking spray. Fill the 6th cup halfway with water (the other muffins will burn faster if you leave an empty cup. This is a good baking tip to keep in mind).
2.In a food processor or blender, combine all ingredients except raisins until mixture is smooth. (if you don't have a food processor or blender, you can also use your handmixer.)
3.Stir in the raisins.
4.Spoon the mixture into the 5 prepared muffin cups.
5.Bake for 45 minutes.
6.Unmold and serve when cool enough to eat by hand or refrigerate for up to 1 week and serve cold.
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Oatmeal Cookies (Diabetic)
By Jessica Vanderhoff
1/2 c. butter, softened
1/3 c. fructose
1 egg
1/2 tsp. vanilla
1/4 c. flour
1/8 tsp. salt
3/4 c. oatmeal
Cream together the butter and fructose. Beat in egg and vanilla; add oatmeal and beat thoroughly. Add flour and salt; mix well.
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