Chicken Asparagus Rolls

You won't believe it, but this is actually a diabetic recipe and really really nice. One always thinks eating 'the diabetic way' is boring and tasteless, but there are so many nice recipes out there that's tasty and full of flavour. Now that I'm at it, I will definitely share some more in the future. 


I have altered the recipe a little when I made it by slightly increasing some of the quantities for the ingredients, but you can still follow the recipe to the letter and it will still be just as good. The full original recipe follows below:

Photo by Foodie Girl at StockSnap

From: The Complete Diabetics' Cookbook, by Wendy Silver


4 boneless chicken breast fillets
1 ml garlic salt
2 ml dried rosemary
3 ml salt
freshly ground black pepper to taste
60 g low-fat hard cheese, sliced
440 g can asparagus spears, drained
1 ml paprika
10 ml grated Parmesan cheese




Pound the chicken fillets with a mallet until thin. Sprinkle with seasonings and herbs.


Divide cheese slices between fillets, top with three or four asparagus spears each. 


Fold chicken fillet over asparagus, secure with toothpicks.


Sprinkle with paprika, arrange, seam-side down, in a lightly greased, shallow ovenproof dish.


Cover and bake at 180°C, 30 minutes, or until chicken is tender. 


Carefully remove toothpicks, sprinkle with Parmesan cheese and serve at once, with baked potatoes and a mixed salad. 


Serves 4






Per serving: 840kJ; 3 g carbohydrate; 31,7 g protein; 6,2 g fat; 70 mg cholesterol; 1,7 g fibre
Exchanges: 1/2 vegetable; 3 meat

Fabulous Lentil Salad

This is really nice! And healthy too! 




Ingredients
1 tin lentils, drained
1 - 2 Tbs Italian parsley, chopped
1 - 2 Tbs chives, chopped
60 ml olive oil
40 ml red wine vinegar
1 yellow / red bell pepper, sliced and chopped
salt and pepper to taste
1/4 - ½ cup white Cheddar cheese, cut into little blocks


Method

1. Pour the drained lentils into a serving bowl
2. Add the parsley, chives, pepper and cheese and mix well
3. Combine the olive oil and vinegar in separate jar and mix and stir into the lentils
4. Season to taste with salt and pepper

Tuna and Cheese Potato Bake

This recipe comes from "What's for Dinner? Brought to you by Knorr"  and really nice and satisfying! Easy and fast to prepare too and perfect for a Monday night when you want to spend little time preparing dinner - just a few minutes to get it into the oven.

Ingredients

·         4 Potatoes, washed, peeled and thinly sliced

·         360 gram Tuna

·         2 Tomatoes, sliced

·         1 pinch KNORR Aromat

·         1 KNORR Garlic & Herb Potato Bake

·         450 millilitre Milk

·         1 cup Grated Cheddar cheese

Instructions

1.    Preheat oven to 180°C.

2.    Arrange half the sliced potatoes in a greased, ovenproof dish.

3.    Open the tins of tuna and drain the liquid.

4.    Spread evenly over the first layer of potatoes and top with layers of sliced tomatoes and the remaining potato.

5.    Season with Knorr Aromat and pepper.

6.    Mix the sachet contents with a little milk to make a paste and stir in the remaining milk.

7.    Pour over the potatoes, sprinkle with cheese and bake at 180°C for 1 hour until the potatoes are soft and the cheese is golden brown.

   Notes:

 - - I have replaced the KNORR Garlic and Herb Potato Bake for Sour Cream and Chives 

 - - Gouda Cheese works just as well as the Cheddar in this recipe

  - I served this dish with mushrooms sauteed in butter, minced garlic, lemon juice, a splash of olive oil and a few sprigs of rosemary

- 

Pork with Maple Mustard Sauce

When I started my blog I decided to only post recipes from family and friends, but, I have so many wonderful recipes that comes from books or leaflets, so I am going to share them here too! With reference to where I got them of course. 


(from The Australian Women's Weekly: from the shelf)




4 pork midloin butterfly steaks (800g)
2 tablespoons seeded mustard
1/4 cup (60ml) maple syrup
1 tablespoon finely chopped fresh flat-leaf parsley
1 tablespoon olive oil
½ cup (125ml) dry white wine 


Place pork in shallow dish, pour over combined mustard, syrup and parsley; stand 10 minutes. Drain pork, reserving marinade.


Heat oil in large frying pan, add pork; cook until browned both sides and cooked through. Remove pork from pan; cover to keep warm.


Combine reserved marinade and wine in same pan, bring to a boil; simmer, uncovered, until thickened slightly. Serve sauce over pork, with steamed snow peas, if desired. 


serves 4
per serving 11.8g fat; 1501kJ
on the table in 35 minutes