Raspberry Chicken

This low glycemic recipe for chicken tastes so good, you won't believe it's good for you. It goes very well served with a tossed salad.

Ingredients:

4 boneless, skinless chicken breasts
1 tsp dried thyme (or substitute 1 tbsp fresh thyme)
1 tbsp extra virgin olive oil
1 medium red onion, diced
8 oz raspberry fruit spread (double fruit, no sugar added)
1/3 cup balsamic vinegar
salt/pepper to taste

Directions:

Season chicken with thyme and salt on both sides. Set aside.
Heat oil in skillet over medium heat. Cook onion until browned and soft.
Add chicken and cook until well cooked, approximately 8 minutes each side. Then, remove chicken and set aside.

Add low gi fruit spread, balsamic vinegar and pepper to oil i n skillet. Cook for several minutes until ingredients well combined and fr uit spread is melted. Add chicken back in skillet.
Serve chicken with sauce poured over top.
Serves 4

Hint: Having low glycemic snacks handy will help you stay on track when hunger hits.

Oatmeal Pancakes

These low glycemic pancakes are a great way to get that stick-to-your ribs oatmeal feeling that will sustain you for hours. I like to cook up several at once and reheat them in the microwave, as needed. I usually cut them into 4 wedges, place them into a Ziploc® bag and I have a great grab and go breakfast. They are great with a raspberry fruit spread, but feel free to substitute your favorite kind.

Ingredients:

1/2 cup oatmeal
6 egg whites
1 tbsp raspberry fruit spread (double fruit, no sugar added)

Directions:

Heat a small frying pan over medium heat for several minutes. Mix oatmeal, egg whites and fruit spread together. Spray pan with non-stick spray. Pour mixture into pan. Flip after approximately 5 minutes and cook for an additional five minutes on other side.

Apple Oat Bran

Ingredients:

1 medium apple, peeled and chopped
1/3 cup Oat Bran
1 cup water
1 tsp wheat germ
1 tsp flax seed
1/2 tsp SPLENDA® brown sugar blend or Agave
1 tbsp sliced almonds

Directions:

Simmer your favorite variety of apple  in 3 tbsp of water for approximately 3- 5 minutes. Set aside.
Prepare 1/3 cup of Oat Bran according to package directions. That is, bring 1 cup of water to boil over high heat. You can add 1/8 tsp of salt - but I do not find this necessary. Slowly stir in Oat Bran, stirring constantly to avoid lumping. Return to boil and reduce heat to medium for several minutes. Remove from heat.

Add apples, flax seed, wheat germ, brown sugar substitute and mix well. Serve in a bowl and sprinkle with almonds.

Laughable Egg Wrap

Start your day with a giggle with this simple, yet delicious egg wrap. Feel free to spice this up to start your day with a kick by adding a little salsa or hot sauce.

Ingredients:

1 wedge The Laughing Cow® light cheese
1 small whole-wheat tortilla (look for one with lots of fiber)
1 egg (or 2 egg whites)

Directions

Prepare one egg in the method you prefer. You may scramble the egg or egg whites using a non-stick spray. Or if you prefer, you can use a boiled egg.
 
Warm tor tilla in microwave for 10 seconds. Spread cheese to cover tortilla. Top cheese spread with scrambled egg or crumbled boiled egg. Add tsp of salsa or a couple of dashes of hot sauce if desired.
Roll up wrap and enjoy.

Raspberry Yogurt Muffins

These muffins make for perfect low glycemic snacks. You can substitute the raspberries in this recipe for blueberries or another type of berry if preferred. You can use the recipe for regular sized muffins or mini. Keep in mind that mini-muffins will not take as long to cook.

Ingredients

3/4 cup canola oil
1/3 cup SPLENDA® brown sugar blend
3 eggs (or 6 egg whites)
2 cups plain, fat-free yogurt
2 1/2 cups rolled oats
3 cups whole wheat flour
1 tsp baking soda
1/4 tsp salt
2 cups frozen raspberries

Directions

Preheat oven to 350 degrees. Spray muffin pan with non-stick spray. In a large bowl, combine oats, flour, baking soda and salt. Set aside.
In another bowl, lightly beat oil and sugar to mix. Add eggs, one at a time and beat. Mix in yogurt.

Add wet mixture to dry ingredients and mix together. Do not over mix. Fold in raspberries.
Fill muffin compartments 3/4 full. Bake approximately 20 minutes.