Food
Low-Fat Recipes
For The Holidays
ERICA SNYDER
Special to the Jewish News
osh HaShana, the Jewish
New Year, is fast
approaching. During
these times of reflection,
let's prepare ourselves for a healthy
new year.
Favorite traditional dishes will not
be high in fat and calories if a few sim-
ple modifications are made. Following
are some healthy low-fat recipes.
g
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DIAMOND BAKERY
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HAPPY and HEALTHY
NEW YEAR
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9/10
1999
1611_Detroit Jewisb_News
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STUFFED CHICKEN BREAST
Stuffing:
3 c. chopped onions
3 T. canola oil
1 c. flour
2 tart apples, cored and diced
6 T. chopped parsley
salt to taste
1/2 c. dried cranberries, or dried
cherries
1 t. ground black pepper
1/4 to 1/2 c. water
Main ingredients:
6 to 8 chicken breasts, boneless,
skinless
2 c. sliced onions
Preheat oven to 350 degrees F.
To make the stuffing:
Saute the onions slowly in the
canola oil, until soft. Add the flour,
apples, parsley, salt, and pepper. Mix
well. Add the water as needed to bind
the stuffing. Remove the mixture from
the pan and place in a shallow pan to
cool. Makes 4 c. of stuffing.
To make the chicken: Pound each
chicken breast on both sides to make
the chicken more tender. Place about 4
t. of stuffing in the center of each
breast. Start at the smaller end of the
chicken breast and roll towards the
larger end. This will make a wrap for
the stuffing. Tuck both sides under the
chicken and place it in a shallow bak-
ing pan, folded side down. Do this
with each chicken breast. Bake for 35-
45 minutes; or until chicken breast is
white inside. Serve with cranberry
sauce.
Serves 6 to 8 people.
Erica Snyder is the clinic director of
the Center for Childhood Weight
Management in Farmington Hills.
I
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