Barbs Fried Apples Diabetic Low Fat Food

FRIED APPLES

Steps:

• Sauté apples in butter for 6-8 minutes in non-stick skillet.
• Boil wine, sugar, cinnamon stick, and lemon juice for 5 minutes.
• Pour over apples.
• Cook, uncovered, until apples are tender.
• Pour into serving dish.
• Serve warm or cold.
• NOTE:.
• For a simple supper serve with browned sausage patties or links.
• For an elegant touch serve with a pork roast.

DIABETIC BEST EVER LOW-FAT BAKED CHICKEN

Steps:

• Pre-heat oven to 375.
• Mix bread crumbs, cheese and seasoning in shallow bowl.
• Dip each chicken breast in melted margarine (or spray with Bacel Topping Spray), then in bread crumb mixture.
• Place each breast on baking sheet sprayed with nonstick cooking spray.
• Bake for approximately 20-30 minutes or until golden brown and cooked through.

FRIED APPLES

Steps:

• Melt butter in saucepan and add remainder of ingredients.
• Simmer until apples are tender about 20-25 minutes .

FRIED APPLES

Steps:

• In a large iron skillet, melt the bacon drippings.
• Careful don't let it get too hot.
• Place the apples evenly over the bottom and sprinkle them with the lemon juice, followed by the brown sugar, then salt.
• Cover and cook over a low heat for 15 min.
• until the apples are tender, yet juicy.
• You don't want them dry.
• Sprinkle the apple with cinnamon and nutmeg before serving.

FRIED APPLES - STEKTE EPLER

Steps:

• Melt butter in skillet.
• Add apples that have been sliced or chopped. Peel if desired but prettier with the skin.
• Add remaining ingredients and cook on medium until apples are as soft as you would like them.
• Really pretty when you use a mixture of red and green apples. Looks great at Christmas too.

DIABETIC, LOW-FAT BAKED STUFFED PORTOBELLO CAPS

Steps:

• Combine oil and garlic in a small skillet.
• Cook over very low heat until soft and aromatic, not browned.
• Add red pepper flakes and remove from heat.
• Hold mushroom upright and tap to dislodge dirt.
• Clean with a soft brush.
• Gently cut the stem flush with the cap, reserving the stem.
• Paint the caps sparingly with about 1/2 the oil mixture outside then inside.
• Set gill-side up on a baking sheet.
• Sprinkle with 1/2 tsp.
• of the salt.
• With a paring knife, peel reserved mushroom stems, cut into fine dice and place in a bowl.
• Stir in diced red pepper, parsley and thyme.
• Add remaining oil mixture and remaining 1/2 tsp.
• salt and pepper.
• Let stand until somewhat juicy, about 1 hour, tossing occasionally.
• Set rack in upper third of oven and preheat to 450 degrees.
• Divide the stuffing among the caps, spreading evenly.
• Bake until tender throughout, 10 to 15 minutes.
• Transfer to a warm platter and garnish with arugula.
• Serve hot.