Blueberry Peach Cobbler

This colorful dessert will satisfy your sweet tooth and yet provide you with some healthful vitamins and cancer-fighting phytochemicals (carotinoids and anthocyanins to name a few)!

  • 3 medium peaches or nectarines, peeled and sliced
  • 1 cup fresh blueberries
  • 3 Tbsp steel cut oats
  • 1/4 tsp nutmeg
  • 1/2 tsp Cinnamon
  • 1 Tbsp light margarine

Mix together all ingredients except margarine. Bake for 10 minutes at 400 degrees and remove from oven. Gently dot the top of the cobbler with margarine. Bake another 10 minutes. Serve warm.

Serves 4. Each serving is 102 calories, 2.5 gm protein, 21 gm carbohydrate, and 2 gm fat.

Recipe from "A Recipe for Life", Susan Dopart, MS, RD

Proper nutrition is part of your healthy lifestyle. Make an appointment with Joanne Feldman. Registered Dietitian and Certified Diabetes Educator to learn more ...

Spring Stew

This is a meal in itself though adding a salad and a slice of whole grain bread makes it even more complete and satisfying. Try not to overcook the chicken: the cubes are not fully cooked when they are browned but will cook through quickly once you add them to the stew.

  • 4 (5 oz.) skinless, boneless, chicken breast halves, cubed
  • 1/2 tsp.salt
  • Freshly ground pepper, to taste
  • 2 tsp olive oil
  • 1 large shallot, finely chopped
  • 1/4 c dry white wine
  • 1 1/4 cup fat free chicken broth
  • 1 lb small red potatoes, halved
  • 1 medium carrot, thinly sliced
  • 1/2 tsp minced fresh thyme, or 1/4 tsp dried
  • 1/2 tsp minced fresh rosemary, or 1/4 ts dried
  • 1 tsp all-purpose flour

1. Sprinkle the chicken all over with the salt and pepper. Heat a large nonstick skillet over high heat. Swirl in 1 tsp of the oil, and add the chicken and cook, turing once, until browned, 2-3 minutes per side. Transfer the chicken to a large plate. Reduce heat in the pan slightly.

2. Add the remaining 1 tsp oil and the shallot: cook 1 minute. Add the wine: cook, scraping up the browned bits from the bottom of the skillet, about 30 seconds. Stir in 1 cup of the broth, the potatoes, carrot, thyme and rosemary; stirring

3. Whisk the flour into the remaining 1/4 cup broth in a small bowl. Stir into the stew; add the chicken and continue cooking until the chicken is cooked through, 1-3 minutes more.

Serves: 4

Per serving ( about 1 1/2 cups): 310 calories, 7 grams fat, 26 grams carbohydrate, 3 grams fiber, 34 grams protein.
From: Best of Weight Watchers Magazine, Volume 1, 2002.

Nutrition is an important part of your healthy lifestyle. Make an appointment with Joanne Feldman, Registered Dietician and Certified Diabetes Educator to learn more!