The Big Dinner
For my parents birthdays I have promised them a fancy dinner. The menu is a work in progress, but I want it to be "gourmet", yet healthy.
Question: Are diabetics allowed to eat natural sugars?
Bread Rolls:
- freshly baked or bought
Appetizer:
- apple, cinnamon, thyme, topped off with mashed yam/sweet potato
Salad:
- spinach, walnuts, strawberry, and mango
Dressing: (9 servings 3/4 Cup)
1/4 cup - Splenda granular (can put half the amount)
1/3 cup - balsamic vinegar
1/2 cup - olive oil
Soup:
Matzoh Ball Soup in Chicken Broth (make in crock pot?)
Main Course: Sweet Roast Peppers, Rice, and Chicken with Peaces and Basil
- Sweet Roast Peppers
1 yellow pepper
1 red pepper
2 zucchinis
2 tbsp soy sauce
2 tbsp honey
1 dash pepper
1 dash garlic power
Cut peppers and courgettes into strips.
Put in dish with mixture of remaining ingredients.
Cook in oven for 45 mins- 1hr, turning every so often to coat the vegetables.
- Chicken with peaces and basil (serves 4...double)
3 tbsp flour
1/2 tsp salt
1/2 tsp pepper
4 boneless chicken breast halves
2 tbsp olive oil
2 ripe peaches or nectarines
1 small onion, chopped
1 garlic clove, smashed
3/4 cup chicken stock
1 tsp lemon juice
1/4 cup fresh basil, chopped
In a shallow dish, combine flour and half of the salt and pepper, set aside 2 teaspoons for sauce.
In remaining flour mixture, coat chicken well; shake of excess.
In a large frypan, heat oil over medium heat; cook chicken, turning once, for 15 to 20 minutes or until no longer pink inside.
Transfer to plate and keep warm.
Meanwhile, peel and pit peaches; cut into wedges.
Add onion, garlic and reserved flour mixture to skillet; cook, stirring for 3 minutes.
Pour in stock and lemon juice; bring to boil, stirring to scrape up any brown bits from bottom of pan.
Add peaches; reduce heat to medium and cook, stirring for 3 minutes.
Stir in basil and remaining salt and pepper.
Pour over chicken to serve.
Dessert:
- fruit salad (apple, pear, orange, grapefruit)
- zucchini apple pie (as dessert or part of main course?)
2 large zucchini
1 cup sugar/splenda
2 tbsp flour
1/2 tsp salt
1 tsp cinnamon
1 tsp margarine
2 tbsp lemon juice
9 inches prepared double crust pie crusts
Peel zucchini.
Cut into quarters lengthwise, then remove seeds and cut crosswise (as you would cut apples for apple pie) Gather 3 cups of zucchini and toss with lemon juice and salt, place in frying pan and cook until tender crisp.
In a separate bowl, mix together cinnamon, sugar, and flour.
Add cooked zucchini to sugar mixture and mix well (it will be runny) Pour into prepared crust and top with second crust.
Sprinkle with sugar.
Make slits to release steam.
Dot crust top with butter.
Bake at 450°F for 10 minutes then lower temperature to 350°F for another 40 minutes.
Cool and enjoy!
Question: Are diabetics allowed to eat natural sugars?
Bread Rolls:
- freshly baked or bought
Appetizer:
- apple, cinnamon, thyme, topped off with mashed yam/sweet potato
Salad:
- spinach, walnuts, strawberry, and mango
Dressing: (9 servings 3/4 Cup)
1/4 cup - Splenda granular (can put half the amount)
1/3 cup - balsamic vinegar
1/2 cup - olive oil
Soup:
Matzoh Ball Soup in Chicken Broth (make in crock pot?)
Main Course: Sweet Roast Peppers, Rice, and Chicken with Peaces and Basil
- Sweet Roast Peppers
1 yellow pepper
1 red pepper
2 zucchinis
2 tbsp soy sauce
2 tbsp honey
1 dash pepper
1 dash garlic power
Cut peppers and courgettes into strips.
Put in dish with mixture of remaining ingredients.
Cook in oven for 45 mins- 1hr, turning every so often to coat the vegetables.
- Chicken with peaces and basil (serves 4...double)
3 tbsp flour
1/2 tsp salt
1/2 tsp pepper
4 boneless chicken breast halves
2 tbsp olive oil
2 ripe peaches or nectarines
1 small onion, chopped
1 garlic clove, smashed
3/4 cup chicken stock
1 tsp lemon juice
1/4 cup fresh basil, chopped
In a shallow dish, combine flour and half of the salt and pepper, set aside 2 teaspoons for sauce.
In remaining flour mixture, coat chicken well; shake of excess.
In a large frypan, heat oil over medium heat; cook chicken, turning once, for 15 to 20 minutes or until no longer pink inside.
Transfer to plate and keep warm.
Meanwhile, peel and pit peaches; cut into wedges.
Add onion, garlic and reserved flour mixture to skillet; cook, stirring for 3 minutes.
Pour in stock and lemon juice; bring to boil, stirring to scrape up any brown bits from bottom of pan.
Add peaches; reduce heat to medium and cook, stirring for 3 minutes.
Stir in basil and remaining salt and pepper.
Pour over chicken to serve.
Dessert:
- fruit salad (apple, pear, orange, grapefruit)
- zucchini apple pie (as dessert or part of main course?)
2 large zucchini
1 cup sugar/splenda
2 tbsp flour
1/2 tsp salt
1 tsp cinnamon
1 tsp margarine
2 tbsp lemon juice
9 inches prepared double crust pie crusts
Peel zucchini.
Cut into quarters lengthwise, then remove seeds and cut crosswise (as you would cut apples for apple pie) Gather 3 cups of zucchini and toss with lemon juice and salt, place in frying pan and cook until tender crisp.
In a separate bowl, mix together cinnamon, sugar, and flour.
Add cooked zucchini to sugar mixture and mix well (it will be runny) Pour into prepared crust and top with second crust.
Sprinkle with sugar.
Make slits to release steam.
Dot crust top with butter.
Bake at 450°F for 10 minutes then lower temperature to 350°F for another 40 minutes.
Cool and enjoy!