New England Chicken Croquettes Recipe
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New England Chicken Croquettes
1 tbsp margarine
2 tbsp flour
1 cup skim or 1% milk
1 tsp worcestershire sauce
1/2 tsp chervil
1/2 tsp salt
1/8 tsp white pepper
2 cups finely chopped cooked chicken
2/3 cup bread crumbs
2 eggs, lightly beaten
nonstick vegetable cooking spray
Preheat oven to 375 degrees.
Melt margarine over low heat; stir in flour until smooth. Add milk
gradually, whisking until smooth; add Worcester sauce, chervil, salt,
pepper, and chicken. Cool.
When cold, form into 8 balls using 1/3 cup mixture per ball. Roll in
bread crumbs, egg, and again in bread crumbs.
Place on cookie sheet well coated with vegetable spray. Bake for 25 to 30
minutes or until light golden brown.
8 croquettes/Serving size: 2 croquettes
Exchanges: All dinner menus this week have about 550 calories and include:
2-3 Starch servings 1-3 Meat or Meat Substitute servings 1-3 Vegetable
servings 1 Fruit serving 1-2 Fat servings
Total Fat -- 20g Total Carbohydrate -- 45g Protein -- 33g
Some menus have 1 Skim Milk serving instead of 1 Meat, 1 Starch, or 1
Fruit serving.
Copyright © 1998 American Diabetes Association
Recipe for Saturday, 7/25/98
All recipes this week are complete dinner menus from the cookbook Magic
Menus for People with Diabetes, featuring over 200 entire meals with fats,
calories and exchanges automatically figured for you.
You can order a copy of this and many other cookbooks from our online
bookstore or call 1-800-ADA-ORDER (1-800-232-6733).
Dinner:
1 serving New England Chicken Croquettes
1/3 cup cooked brown rice
1/2 cup cooked spinach with
1 tsp margarine
1 cup fresh raspberries
MC formatted by Barb at Possum Kingdom using MC Buster 2.0f & SNT on
7/27/98
Posted to RecipeLu by Barb at PK on Jul 27, 1998. |
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Dieting tips
If you enjoy eating, but want to regain your youthful figure and also enhance your general condition, without doubt you should undertake a thoughtfully calculated solid diet. Theoretically, this should incorporate 5 portions of fruit & veg each day and also involve the right mixture of fat, carbs and protein.
At the start of a diet, people often concentrate upon supermarket and branded foods described as 'low fat'. To do this is often a mistake, insofar as a food product may well be moderate in fat, but nevertheless far too high in carbs & calories.
In deciding on a meal plan, it is essential to also make efforts to cut down your ingestion of fat, refined carbohydrates and salt.
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