Ingredients:
2 cup water
2/3 cup barley, uncooked quick- cooking b
2 cup chicken, diced cooked
1/2 cup celery, diced
1/2 cup tomatoes, chopped
1/2 cup red onion, chopped
2 tbsp lemon juice, fresh
1 tbsp dijon mustard
5 lettuce, leaves
Instructions:
Bring water to a vigorous boil in a medium saucepan over high heat.
Stir in barley; return to a boil. Reduce heat, cover, and simmer 8-10
minutes or until barley is tender, stirring occasionally. Drain if
necessary; cool. Toss barley with remaining ingredients excpt
lettuce. Serve on lettuce leaves.
Food Exchanges per serving: 2 LEAN MEAT EXCHANGES + 1 STARCH EXCHANGE
+ 1 VEGETABLE EXCHANGE; CHO: 24g; PRO: 19g; FAT: 4g; CAL: 213;
Low-sodium diets; This recipe is excellent.
Source: The Art of Cooking for the Diabetic by Mary Abbott
Hess,R.D.,M.S. and Katharine Middleton Brought to you and yours via
Nancy O'Brion and Her Meal-Master
Servings: 5
Chicken is ideal
for weight loss
and dieting
Healthy eating is far better than strict dieting, and weight loss achieved by a change of lifestyle lasts far longer than 'faddy' diets that are difficult to adopt for long periods.
Cooking more low fat chicken can enable you to lose weight gradually as part of a a controlled and healthy diet.
"When counting, try not to mix chickens with blessings." - Unknown
Chicken & Barley Salad Recipe provided by Recipes To-Go
More information on low carb and low fat diets:Open Directory: Yahoo: |
