Cornish Game Hensdiabetic, main dish, poultry 2 cornish game hens; about 1-1 3/4 lbs. each 1/4 teaspoon dried dill weed 1/4 teaspoon dried leaf oregano 1/4 teaspoon pepper 1 dash paprika 1 tablespoon virgin olive oil 1 centiliter garlic; minced 1/2 cup vermouth 1 tablespoon orange juice concentrate; frozen 1 tablespoon parsley; chopped 2 tablespoon almonds; slivered silvered Preheat oven to 350 drgrees. Remove skin from hens. Cut each in half, discarding backbones. Season on both sides with the herbs and spices. In a large non-stick skillet, heat oil. Saute hens about 4 minutes on each side. Transfer to a baking dish. Add garlic and shallots to skillet and saute about baking dish. Add garlic and shallots to skillet and saute about 1 minute. Add vermouth and orange juice and swirl to mix. Pour over hens. Cover dish with foil and bake 20 minutes, basting a few times. Increase oven temperature to 425 degrees, uncover baking dish and bake 5 minutes. Garnish with parsley and almonds. Food Exchanges per serving: 3 LOW-FAT MEAT EXCHANGE + 1/2 STARCH/BREAD EXCHANGE; CAL: 220; CHO: 72mg; CAR: 8g; PRO: 27g; SOD: 49mg; FAT: 5g; Source: Light & Easy Diabetes Cuisine by Betty Marks Brought to you and yours via Nancy O'Brion and her Meal-Master |
