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/Food

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BLOOMFIELD
14 HEALTHCARE

r a

proudly presents

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Diabetic Menu Planning
Offers A Challenge

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SUTTON
HOMES

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PHYLLIS STEINBERG
Special to The Jewish News

THE
ALZHEIMER'SIDEMENTIA
wi
CARE SPECIALISTS

SAY

elp is on the way for
those who must cook
under diabetic restric-
tions, and for anyone
else interested in a lean and bal-
anced approach in the coming year.
A new cookbook, Robyn Webb's
Memorable Menus Made Easy: Signa-
ture Meals for Entertaining on Any
Occasion, released by the American
Diabetes Association and distrib-
uted by NTC Contemporary Pub-
lishing, will provide flavorful and
satisfying menus for those who are
diabetic or watching their weight.
I have chosen some recipes from
the cookbook to help you get start-
ed on a healthier lifestyle:

TO
BETTER CARE
WITH DIGNITY &
COMPASSION

Call (248) 258-8282

For more information or nail coupon to:

SUTTON HOMES

30700 Telegraph Rd. #2504 Bingham Farms, MI 48025

HONEY MUSTARD CHICKEN
1/2 c. Dijon mustard
2 T. honey
2 T. olive oil
Pinch nutmeg
1 1/2 pounds boneless, skinless
chicken breasts
Preparation (10 minutes)
Mix together the mustard, honey,
oil and nutmeg in a shallow glass
baking dish. Add the chicken and
marinate for at least 2 hours.
Prepare an outdoor grill with the
rack set 6 inches from the heat
source or prepare an oven broiler.
Grill the chicken until it is tender
and opaque throughout, about 6-7
minutes per side. Makes 6 servings.

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ORANGE GINGER SALMON
1/2 c. orange juice
1 T. lemon juice
2 T. minced ginger
3 T. lite soy sauce
2 t. sugar
1 T. white wine
1 1/2 pounds fresh salmon filets
Preparation (10 minutes)
Combine the orange juice, lemon
juice, ginger, soy sauce, sugar and
wine in a shallow pan.
Add the salmon filets and mari-
nate for 30 minutes or up to 2
hours. Broil or grill the salmon
until tender, about 6-7 minutes per
side. Makes 6 servings.

WALLpApER

HANGERS

IN OUR

MARkETOACE

HOME ANd

SERVICE

GUidE

CRUNCHY CHICKEN,
CORN SALSA
2 c. corn flakes cereal, finely
crushed
2 t. chili powder
1 t. garlic powder

1/2 t. onion powder
3 eggs, beaten
2 t. fresh lime juice
1 1/2 pounds, boneless, skinless
chicken breasts, halved
2 t. olive oil
2 c. fresh corn kernels
2 small tomatoes, diced
1/4 c. minced red onion
2 T. minced cilantro
1 t. cumin
2 T. red wine vinegar
1 T. fresh lime juice
Preparation (25 minutes)
Preheat the oven to 350" F. Mix
together the corn flakes, chili povv-
der, garlic powder and onion pow-
der in a shallow pan ot pie plate.
In a medium bowl, beat together
the eggs and lime juice. Dip each
chicken breast into the egg mixture,
then roll in the corn flakes to coat.
Place chicken breasts on a cookie
sheet. Drizzle the chicken with oil.
Bake for 30-35 minutes or until the
chicken is opaque.
While the chicken is baking,
combine the remaining ingredients.
Refrigerate and serve with the
chicken. Makes 6 servings.

POTATOES GRATIN
Nonstick cooking spray
2 c. very thinly sliced red
potatoes, skins on
4 T. low-calorie margarine
2 T. minced onion
3 T. unbleached white flour
1 c. evaporated skim milk
2 ounces Parmesan cheese
Fresh ground pepper
Dash salt (optional)
Preparation (15 minutes)
Preheat the oven to 350 0 F. Spray
casserole dish with nonstick cook-
' ing spray. Arrange 1/3 of the pota-
toes in the bottom of the casserole
dish.
Heat the margarine in a medium
skillet over medium-high heat. Add
the onion and saute for 3 minutes.
Add the flour and mix until
smooth. Add the skim milk and
Parmesan cheese. Cook, stirring
constantly, until the sauce is smooth
and thickened. Add the pepper ard
salt.
Pour 1/3 of the sauce over the
potatoes. Add another layer of pota-
toes and more sauce. Continue for
one more layer, ending with the
sauce. Cover and bake until the
potatoes are tender, about 35-40
minutes. Makes 6 servings. r -