This was a really nice meal combination. The chicken was delicious and very moist. Cooking the vegetables this way avoided the use of too much butter or salt and was tasty. I put the veggies over a bed of rice. Easy meal!Bacon Ranch Chicken
Ingredients:
4 boneless, skinless chicken breasts
5 slices of bacon
1 cup (may use more) ranch dressing
1/2 cup or more mozzarella cheese
Directions:
Preheat oven to 400 degrees.
In a 9" skillet cook up all 5 slices of bacon at once, don't cook completely, leave a little under cooked.
While bacon is cooking, take a 11" X 9" glass baking dish and spread about 1/2 cup of ranch on bottom of dish.
Cut chicken in half through center making 2 thinner pieces.
When bacon is done remove from skillet and set aside.
DON'T empty grease, place chicken inside skillet and fry til outside is white.
Place chicken in baking dish and spread remaining ranch dressing over each piece. Break up the bacon and sprinkle over the top.
Bake for 10 mins, remove, sprinkle mozzarella cheese on top and bake an extra 5 mins.
Take out and serve.
www.grouprecipes.com
Continental Zucchini
Prep/Total Time: 15 min.
Ingredients:
1 tablespoon canola oil
1 pound zucchini (about 3 small), cubed
1 to 2 garlic cloves, minced
1 jar (2 ounces) diced pimientos, drained
1 can (15-1/4 ounces) whole kernel corn, drained
1 teaspoon salt, optional
1/4 teaspoon lemon-pepper seasoning
1/2 cup shredded part-skim mozzarella cheese
Directions:
Heat oil in a large skillet. Saute zucchini and garlic for 3 to 4 minutes. Add the pimientos, corn, salt if desired and lemon-pepper; cook and stir for 2-3 minutes or until zucchini is tender. Sprinkle with cheese and heat until cheese is melted.
Yield: 6 servings.
Diabetic Exchanges: One serving (prepared with low-fat mozzarella and without added salt) equals 1 vegetable, 1 meat, 1/2 starch; also, 131 calories; 107 mg sodium, 10 mg cholesterol, 15 gm carbohydrate, 8 gm protein, 6 gm fat.
Taste of Home's Down-Home Diabetic Cookbook
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