07-09-16_salmnbroc.jpgHere’s a simple recipe with a fancy name: “Chicken Divan,” from Forbidden Foods Diabetic Cooking, by Margaret Powers and Joyce L. Hendley. It makes a pleasant meal with a creamy sauce. For my “cooked, skinless, boneless chicken breast,” I sauteed my chicken cubes in a frying pan with canola oil, salt, and paprika.

I took liberties with the recipe. Instead of margarine, I used butter; instead of white pepper, I used black; instead of chicken broth, I used vegetable; instead of skim milk, I used 1% fat; instead of white wine, I used apple juice. Whew! Using frozen broccoli is always a treat. Dave loved this meal.

And speaking of Dave … he actually enjoyed the side dish I made of “Fennel Purée,” from 1,001 Delicious Recipes for People with Diabetes, by Louis H. Philipson, Sue Spitler, Linda R. Yoakam, and Linda Eugene. Dave, you must know, is typically fennel-wary. But this was such a smooth, sweet accompaniment to the meal. I used the bulb and stalks of the fennel, along with some fronds for color. I used a russet potato instead of an Idaho, along with 1/2 cup of red onion. Again, instead of margarine, I used butter; instead of fat-free milk, I used 1%; instead of white pepper, I used black. I initially simmered the vegetables for 20 minutes.

I added 4 tsp. of salt and 1/2 tsp. of pepper to this purée, with fine results.

RECIPES: simple, pleasant, delicious
PREP TIMES:
less than an hour for each recipe
TASTES:
creamy chicken and sweet fennel

Next time, I want to cook a nice soup and some fish: “Hearty Corn and Potato Chowder,” from 1,001 Delicious Recipes for People with Diabetes, by Louis H. Philipson, Sue Spitler, Linda R. Yoakam, and Linda Eugene, and “Macadamia Nut Crusted Tilapia,” from Allrecipes.com. Return to my site on Monday, December 10, to see my results.