Diabetes Symptoms Weblog

Swiss Chicken Cutlets
Servings: 4
2 thin slices reduced-fat Swiss cheese (about 2 ounces)
4 chicken cutlets (4 ounces each), 1/4 inch thick
2 tablespoons all-purpose flour
1/2 teaspoon black pepper
1 tablespoon unsalted butter or margarine
1/2 cup reduced-sodium chicken broth
1/4 cup dry white wine or reduced-sodium chicken broth
1/4 teaspoon dried oregano
Chopped fresh parsley and fresh oregano sprigs for garnish
1. Cut each cheese slice in half; place 1 half on top of each cutlet.
Starting with a short end, tightly roll up cutlets, jelly-roll style.
Tie securely with string.
2. On waxed paper, combine flour and pepper. Mix well. Add cutlets;
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“Five More Minutes”
While at the park one day, a woman sat down next to a man on a bench near
a playground. “That’s my son over there,” she said, pointing to a little boy in
a red sweater who was gliding down
the slide.
“He’s a fine looking boy,” the man said. “That’s my son on the swing in
the blue sweater.” Then, looking at his watch, he called to his son. “What do
you say we go, Todd?”
Todd pleaded, “Just five more minutes, Dad. Please? Just five more
minutes.” The man nodded and Todd continued to swing to his heart’s content.
Minutes passed and the father stood and called again to his son. “Time to
go now?” Again Todd pleaded, “Five more minutes, Dad. Just five more minutes.”
The man smiled and said, “O.K.”
“My, you certainly are a patient father,” the woman responded.
The man smiled and then said, “My older son Tommy was killed by a drunk
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MEXICAN STEW
2 cups diced lean cooked roast beef
1/4 c chopped onion
1/4 c chopped green bell peppers
1/4 c finely chopped celery
1 3/4 c stewed tomatoes, coarsely chopped and undrained
1/2 t dried minced garlic
1 t Worcestershire sauce
2 t chili seasoning
In a large skillet sprayed with olive oil flavored cooking spray,
saute roast beef, onion, green pepper, and celery for 10 minutes.
Stir in undrained tomatoes, garlic, Worcestershire sauce, and chili
seasoning. Lower heat and simmer for 10 minutes or until vegetables
are tender, stirring often.
173 cals, 5 gm fat, 10 gm carbs, 383 mg sodium.
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