The most amazing chicken salad I ever tasted was made by my aunt Josie when I was about 10 years old. Her husband did not like chicken any way you could make it so she had to cover up the taste. She tried all different ingredients to mask the taste but it was still there. Finally one night while Paula , her daughter and I were doing our homework, my aunt came up with a great recipe and I still use it today. When she had finished, she fixed my uncle a plate, serving the salad on a bed of lettuce with a slice of tomato and some chips. When he had finished, she asked him,"how was your salad?" He replied that it tasted a little to much like chicken to suit him. My cousin and I just about died laughing because it was suppose to taste like chicken. I think they were the Edith and Archie Bunker in my family excluding the fact that they lived in the South and had a little bit more flavor to there vocabulary. So just try this one on for size.
1 5 to 6 lb. roasted or baked chicken (de-boned) chopped
l large Granny Smith apple chopped
1 large Red Delicious apple chopped
1 medium red onion chopped
1 small can crushed pineapple drained
1 stalk of celery chopped
1 cup white grapes cut in 1/3's
1 cup purple grapes cut in 1/3's
1 tsp sea salt
1/2 tsp red pepper
2 tsp mustard
1/2 cup mayonnaise or enough to mix well.
1/2 cup chopped nuts (walnuts or almonds)
Mix all ingredients and serve on a bed of lettuce with sliced tomatoes and crackers.
I first published this recipe on my blog whoknowsaboutrhonda but I decided to move it to this blog with all my diabetic recipes.
Friday, October 14, 2011
FESTIVE CHEESE BALL
In all my cooking with diabetic ingredients, I never use fat free products. All of the fat is replaced with extra sugar. However, I do look for sugar-free products especially sweetened with Splenda. I have now learned that dark brown sugar is better for you than the sugar substitutes. So this recipe uses reduced fat products with no added sugar. Cheese is one product that you have to use sparingly in any diabetic menu.
2 pkgs of reduced-fat cream cheese (8 ozs.) room temperature
1 block of reduced fat Cheddar cheese (8 ozs.)
1 T. onion, finely chopped. use red or purple onion*
2 T. green bell pepper finely chopped
2 T. red bell pepper finely chopped
2 tsp. Worcestershire sauce
1 tsp. lemon juice-fresh or bottled
1/8 tsp. sea salt*
1/8 tsp. red pepper
1/2 cup chopped walnuts or almonds
1/4 tsp of Accent
any type of crackers or vegetables
Grate cheddar cheese*. Mix cream cheese with food processor and add grated cheese. Beat until just blended. Mix in vegetables with salt and pepper. Shape into a ball and wrap in plastic wrap. Chill thoroughly. Roll in chopped nuts and serve with crackers or vegetables.
* Blue or purple vegetables are better for diabetics. This coloring helps your heart.
* grating your own cheese makes for a creamier texture to the cheese ball instead of using the pre-shredded cheese.
2 pkgs of reduced-fat cream cheese (8 ozs.) room temperature
1 block of reduced fat Cheddar cheese (8 ozs.)
1 T. onion, finely chopped. use red or purple onion*
2 T. green bell pepper finely chopped
2 T. red bell pepper finely chopped
2 tsp. Worcestershire sauce
1 tsp. lemon juice-fresh or bottled
1/8 tsp. sea salt*
1/8 tsp. red pepper
1/2 cup chopped walnuts or almonds
1/4 tsp of Accent
any type of crackers or vegetables
Grate cheddar cheese*. Mix cream cheese with food processor and add grated cheese. Beat until just blended. Mix in vegetables with salt and pepper. Shape into a ball and wrap in plastic wrap. Chill thoroughly. Roll in chopped nuts and serve with crackers or vegetables.
* Blue or purple vegetables are better for diabetics. This coloring helps your heart.
* grating your own cheese makes for a creamier texture to the cheese ball instead of using the pre-shredded cheese.
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