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| Tableside California Avocado–Black Mission Fig Guacamole |
| Serves 12/serving size: 3 Tbsp |
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| This chunky guacamole is not any ordinary guacamole. It has figs in it! You might find this fruity, yet spicy, figgy guacamole is better than the original. |
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2 Hass avocados, peeled and cubed
3 fresh Black Mission figs, diced, or 2 dried figs, finely diced
1/4 cup finely chopped red onion
1 small jalapeño pepper with seeds, minced
2 Tbsp finely chopped fresh cilantro
2 Tbsp fresh lime juice
1/8 tsp ground cumin
1/2 tsp sea salt, or to taste |
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| Gently stir all ingredients together in a medium bowl until just combined. Serve with baked blue corn tortilla chips. |
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| Exchanges: 1/2 carbohydrate, 1 1/2 fat; 90 calories, 61 calories from fat, 7 g total fat, 1 g saturated fat, 0 mg cholesterol, 150 mg sodium, 8 g total carbohydrate, 4 g dietary fiber, 3 g sugars, 1 g protein. |
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| Curry Chicken Breast Salad with Red Grapes in Wonton Cups |
| Serves 4/serving size: 3 wonton cups |
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| Enjoy exotic-tasting chicken salad as a fun finger food. These fancy little cups will be a big hit at your next party. |
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12 wonton wrappers
1 cup finely diced, cooked boneless, skinless chicken breast (antibiotic-free), chilled
1/4 cup plain fat-free yogurt
1 Tbsp mayonnaise
1 Tbsp mango chutney
1 tsp hot Madras curry powder
1/4 tsp sea salt, or to taste
3 Tbsp diced celery
1/2 cup seedless red grapes, thinly sliced horizontally
2 tsp minced fresh cilantro |
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- Preheat the oven to 350°F. Coat a nonstick mini-muffin tin with natural butter-flavored cooking spray and press a wonton square into each cup of the tin, forming a wonton cup. Lightly coat the wonton cups with cooking spray and bake for 12 minutes or until golden brown. Let cool in the pan.
- Meanwhile, in a medium bowl, stir together the chicken, yogurt, mayonnaise, chutney, curry powder, and salt. Then add the celery, grapes, and cilantro and stir.
- With a spoon, stuff about 2 Tbsp of the salad into each wonton cup. Garnish each with a tiny sprig of cilantro or a red grape sliver, if desired.
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| Exchanges: 1 1/2 carbohydrate, 1 lean meat, 1/2 fat; 190 calories, 54 calories from fat, 6 g total fat, 1 g saturated fat, 35 mg cholesterol, 330 mg sodium, 20 g total carbohydrate, 1 g dietary fiber, 6 g sugars, 14 g protein. |
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| Note: Recipes reprinted with permission from THE ALL-NATURAL DIABETES COOKBOOK by Jackie Newgent, RD (American Diabetes Association; September 2007). |
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