Recipes: A Lazy Summer Supper with Friends

the recipes

september 2000

A Lazy Summer Supper with Friends

Tomato and Mozzarella Stacks with Yellow Pepper Coulis

(makes 6 servings)

1	large yellow bell pepper, about 10 ounces (300 g), roasted and peeled with stem and seeds discarded
1	tablespoon (15 ml) olive oil
3	medium ripe tomatoes, thinly sliced crosswise into 6 slices each
4	ounces (120 g) part skim mozzarella cheese, cut into 12 thin rounds
1	tablespoon (15 ml) fresh oregano leaves

Place bell pepper and olive oil in a food processor or blender. Process to a smooth puree. Spoon 1/6 of the mixture onto each of 6 salad plates, forming thin puddles.
Stack 3 tomato and 2 mozzarella slices in the middle of each plate, alternating, starting and ending with a tomato slice. Sprinkle each with some of the oregano leaves. Serve cold.

Per serving:	99 calories (51% calories from fat), 6 g protein, 6 g total fat (2.4 g saturated fat), 7 g carbohydrates, 2 g dietary fiber, 10 mg cholesterol, 106 mg sodium
Diabetic exchanges:	1 medium fat protein, 1/2 carbohydrate (1 vegetable)

Grilled Tangerine-Herbed Chicken

(makes 6 servings)

1	6-ounce (180 g) container frozen tangerine juice concentrate, thawed
2	shallots, minced
1/4	cup (60 ml) dry white wine
2	tablespoons (30 ml) Dijon mustard
1	tablespoon (15 ml) chopped fresh rosemary
1	tablespoon (15 ml) chopped fresh parsley
1/2	tablespoon (7.5 ml) fresh thyme leaves
2	teaspoons (10 ml) reduced-sodium soy sauce
1	teaspoon (5 ml) Tabasco or other hot sauce
6	5-ounce (150 g) boneless, skinless chicken breast halves
	freshly ground pepper

Place thawed tangerine juice concentrate in a food processor or blender, along with shallots, white wine, Dijon mustard, rosemary, parsley, thyme, soy sauce, and hot sauce. Process until smooth. Pour into a bowl and set aside.
Rinse chicken breast halves and pat dry with paper towels. Trim away and discard all visible fat.
Preheat grill or broiler. Season chicken with pepper. Grill until cooked through, turning occasionally and brushing with tangerine mixture, about 15 to 20 minutes total cooking time.
Transfer to platter and serve hot.

Per serving:	194 calories (10% calories from fat), 33 g protein, 2 g total fat (0.5 g saturated fat), 8 g carbohydrates, 0 dietary fiber, 82 mg cholesterol, 192 mg sodium
Diabetic exchanges:	4 very lean protein, 1/2 carbohydrate (fruit)

Braised New Potatoes with Thyme

(makes 6 servings)

1 1/2	pounds (720 g) small red new potatoes, about 1 inch (1.25 cm) in diameter, scrubbed
3/4	cup (180 ml) 98% fat free, no salt added canned chicken broth
2	teaspoons (10 ml) olive oil
1	tablespoon (15 ml) fresh thyme leaves

Place potatoes in a medium saucepan. Cover with chicken broth, adding additional water as needed to barely cover potatoes. Bring to a boil; reduce heat and simmer until potatoes are tender, about 12 to 15 minutes. Drain.
Return potatoes to saucepan and add olive oil and thyme. Toss to evenly coat. Transfer potatoes to a bowl and serve.

Per serving:	107 calories (14% calories from fat) 3 g protein, 2 g total fat (0.2 g saturated fat), 21 g carbohydrates, 2 g dietary fiber, 0 cholesterol, 24 mg sodium
Diabetic exchanges:	1 1/2 carbohydrate (bread/starch)

Green Beans Sautéed in Walnut Oil with Toasted Sesame Seeds

(makes 6 servings)

1 1/2	pounds (720 g) young fresh green beans, stem ends removed
1	tablespoon (15 ml) walnut or olive oil
1	teaspoon (5 ml) sesame seeds, toasted

Bring a large sauté pan of water to a rapid boil and add the beans. Simmer until crisp-tender, about 3 minutes. Drain well and return to the saucepan.
Lightly coat with walnut oil and sesame seeds. Sauté, tossing frequently, for about 1 minute more. Serve at once.

Per serving:	58 calories (41% calories from fat), 2 g protein, 3 g total; fat )-/2 g saturated fat), 7 g carbohydrates, 0 cholesterol, 1 mg sodium
Diabetic exchanges:	1/2 carbohydrate (1 1/2 vegetable), 1/2 fat

End of Summer Fruit Trifle

(makes 6 servings)

8	ounces (240 g) low fat cream cheese, at room temperature
1	cup (230 g) low fat sour cream
1/2	teaspoon (2.5 ml) ground cinnamon
1	large peach, halved and thinly sliced
1	cup (125 g) fresh raspberries
1	cup (145 g) fresh blueberries
1	cup (130 g) fresh blackberries
2	tablespoons (30 ml) dark rum
	fresh sprig of mint for garnish (optional)

In a medium bowl, combine cream cheese, sour cream, and cinnamon. Beat until lightly and fluffy.
In a large bowl, combine the fruits and rum. Toss lightly to mix.
Place 1/3 of the fruit mixture in the bottom of a large glass serving bowl. Spread half of the cream cheese mixture over the fruit. Cover with 1/3 of the fruit, then the remaining cream cheese mixture. Top with the rest of the fruit. If using, garnish with a sprig of mint. Chill until ready to serve.

Per serving:	193 calories (42% calories from fat), 6 g protein, 10 g total fat (6.2 g saturated fat), 20 g carbohydrates, 4 g dietary fiber, 35 mg cholesterol, 153 mg sodium
Diabetic exchanges:	1 1/2 carbohydrate (1 fruit, 1/2 skim milk), 2 fat

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