Sugar Says:
'Life is not the way it's supposed to be.
It's the way it is.
The way you cope with it is what makes the difference.'
From: "Daily Diabetic Recipe" <[EMAIL PROTECTED]>
Sent: Sunday, April 13, 2008 9:17 AM
Subject: Daily Diabetic Recipe - 04.11.08 - DiabeticGourmet.com
> DAILY DIABETIC RECIPE -- April 11, 2008 - DailyDiabeticRecipe.com
> =========================
> From Diabetic Gourmet Magazine -- http://DiabeticGourmet.com
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>
> SPICY CHICKEN ENCHILADAS
>
> Yield: 4 servings
> Source: "The Complete Diabetes Prevention Plan"
> Info: http://diabeticgourmet.com/book_archive/details/60.shtml
>
> INGREDIENTS
>
> Filling:
> - 1-1/2 cups shredded skinless roasted chicken
> - 4-ounce can chopped green chilies
> - 1/4 cup nonfat or light sour cream
> - 3/4 teaspoon ground cumin
>
> - 8 thin corn tortillas (6-inch rounds)
> - 1-3/4 cups canned enchilada sauce, heated
> - 1 cup shredded reduced-fat Monterey Jack
> or Mexican-blend cheese
>
> Toppings:
> - 1/2 cup nonfat or light sour cream
> - 1/4 cup finely chopped scallions or fresh cilantro
>
> DIRECTIONS
>
> Preheat oven to 450 degrees F.
>
> Combine all of the filling ingredients in
> a bowl and toss to mix well. Set aside.
>
> Coat a large nonstick skillet with cooking spray and
> preheat over medium heat. Place a tortilla in the pan
> and heat for 10 to 15 seconds on each side, until the
> tortilla is pliable enough to roll up.
>
> Lay the tortilla on a flat surface and spread 1/4 cup of
> the filling along one end. Roll the tortilla up to enclose
> the filling. Coat a 9x13-inch pan with nonstick cooking
> spray and lay the enchilada in the pan, seam side down.
> Repeat with the remaining tortillas, leaving a 1/4-inch space
> between the enchiladas to prevent them from sticking together.
>
> Pour the sauce over the enchiladas, covering them
> completely. Bake uncovered for 8 minutes. Sprinkle the
> cheese over the top and bake for about 3 minutes more,
> or until the cheese is melted.
>
> Serve hot, topping each serving with some of
> the sour cream and scallions or cilantro.
>
> Nutritional Information Per Serving (1/4 of recipe):
> Calories: 356, Carbohydrate: 33 g, Cholesterol: 60 g, Fat: 9 g,
> Fiber: 2.4 g, Protein: 30 g, Sodium: 681 mg, Calcium: 379 mg
> Diabetic Exchanges: 3 Lean Meat, 2 Starch, 1/2 Vegetable
>
> RECIPE FROM THE ARCHIVE:
> Egyptian Tomato Salad
> http://diabeticgourmet.com/recipes/html/302.shtml
>
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>
> ABOUT THIS EMAIL: This is an opt-in mailing list published by Diabetic
> Gourmet Magazine. One email is sent daily with one diabetic-friendly
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> Important Note, Disclaimer & Copyright: Not all recipes are appropriate
> for all people. Make sure a recipe is appropriate for your meal plan.
> Information provided is for informational purposes only and is not a
> substitute for professional medical advice. Only your healthcare provider
> should diagnose your healthcare problems and prescribe treatment. By
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> Daily Diabetic Recipe (c) copyright 2008. Diabetic Gourmet (R).
>
>
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