Man o Man I thought u had a link to show some of those cool hydraulic bouncing/ hopper cars....phooey!!
The U.S. Dept. of Agriculture aka county extension agency should have all kinds of recipes for diabetics, growing food, food preservation etc.
if you're 62 or over and mid to low income they have grant money to make a home "accessible", to correct/repair things that may be a health or safety issue. & low interest loans.
Google recipes.Splenda.com &
www.alliancehealth.com/Diabetic Recipes.
I have Medicare A, B, & D....... It paid for me to have a consultation with a Licensed Nutritionist at a local hospital and I asked for recipes.
This is a recipe from a mag at my dr.'s
Use italian salad dressing as a marinade..I use reg Zesty, u can use low fat or regular......This is good for fish filets.......chicken breasts.....chick. strips..leg quarters etc.
just put meat in zip lock bag and soak with the Italian salad dressing.....seal the bag.....put bag in bowl & ...leave it a couple hrs or over night in frig....squish it round some once in a while...DON'T SQUISH THE FISH!!!.
Then in a bowl big enough to not make a big fracking mess out of it put instant potato flakes...the cheap ones are fine NOT POTATO BUDS
flakes+few table spoons flour+few shakes of paprika and garlic powder...sometimes i add dry Italian seasonings.....just season to suit you......mix it all up and take the chicken out one piece at a time and roll in potatoes patting them on to the chicken.... :s......unless u r a total screw up u can't screw this up....lightly drizzle melted butter/ olive oil/ veggie oil over the meat.[PICK ONE!!]
use PAM or just lightly oil pans before using bake in shallow pan uncovered in pre heated 350 degrees oven until fish is flakey...or chicken is intern. temp. 165........This is good without the potato flakes too
NO POT. FLAKES= cover pan with foil..& add a little water. BEFORE PLACING IN OVEN.......dang i shouldn't of watched so much "Galloping Gourmet"back in the day
I did not include the amounts of meat or seasonings or instant potato flakes because this is not rocket surgery :huh: It just depends on the amount you want to make at one time and your tastes for seasonings.
AND ANOTHER THING........salsa I like the chunky kind...if u don't like salsa... stewed tomatoes or seasoned diced tomatoes r good too
I always cook rice so I use plenty of salsa or tomatoes on the chicken and then use the tomato "gravy" on the rice
u can cook xtra chpd onions...bell peppers. celery...whatever.with the chicken. this recipe too is one that's hard to intercourse up.
you can cook this in a pan on top of the stove or in the oven or wrapped in heavy foil on cookie sheet on a grill........Just pour salsa over chicken parts & roll them around a little bit to cover....put on a lid or cover with foil ..and cook 'til internal temp is 165 or juices run clear when heaviest part of chicken piece is cut.
And to think poor little Queenie and I had fried weinie samwhiches for supper now that's fracked up big time!
boney appetite' TJB & QUEENIE
