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from Karen Curtis

Summer days in Italy-sweltering, sunny and romantic-why not try a dish that invokes your tastebud’s bliss?These dishes are easy to prepare and take little time to cook , giving the satisfaction of a dinner to savour and a cool kitchen when you need it most.As well , try beating the heat with a granita in the freezer for dessert!

Mediterranean Chicken
Recipe By : http://www.diabetes.org/recipes
Serving Size : 6 Preparation Time: 0:00

2 teaspoons olive oil
2 tablespoons dry white wine
3 whole boneless skinless chicken breasts halved
3 cloves garlic minced
½ cup diced onion
3 medium tomatoes coarsely chopped
2 teaspoons minced thyme
1 tablespoon minced basil
½ cup dry white wine
½ cup kalamata olives
¼ cup minced Italian parsley
fresh ground pepper
1 dash salt optional

Heat the oil and wine in a heavy skillet over medium heat. Add the chicken breasts and sauté‚ until golden on each side, about 4 to 6 minutes a side. Remove the chicken from the skillet.

Sauté‚ the garlic for 30 seconds in the pan drippings. Add the onion and sauté‚ for 3 minutes. Add the tomatoes and bring to a boil. Lower the heat, add the wine, and simmer for 10 minutes. Add the thyme and basil and simmer for 5 minutes. Return the chicken to the skillet and cover. Cook over low heat until the chicken is cooked through.

Add the olives and parsley and cook 1 minute. Season with pepper and salt and serve.

Exchanges: Very Lean Meat Exchange — 4 Vegetable Exchange — 1 Monounsaturated Fat Exchange — ½ Calories — 191 Calories from Fat — 53 Total Fat — 6g Saturated Fat — 1g Cholesterol — 69mg Sodium — 165mg Carbohydrate — 7g Dietary Fiber — 2g Sugars — 4g Protein — 26g Weight Watchers’ POINTS = 4

Nectarine Granita
Recipe By : Mediterranean Light, Martha Rose Shulman
Serving Size : 4 Preparation Time: 0:00
Categories : Fruit Dessert
Vegetarian Mediterranean

2 pounds ripe juicy nectarines (8 to 10)
1 tablespoon mild-flavored honey
- (such as clover or acacia)
or sugar
3 tablespoons fresh lemon juice
1/8 teaspoon almond extract
¼ teaspoon vanilla extract
1 egg white

Blanch the nectarines and remove the skins. Pit and cut into quarters. Puree in a food processor or blender and blend in the honey or sugar, lemon juice, almond extract, and vanilla extract. Beat the egg white until it forms stiff peaks. Quickly beat into the nectarine puree. Transfer to a stainless steel bowl or ice trays without the dividers, cover, and place in the freezer. Every 2 to 3 hours, break up the granita with a fork or a food processor and return to the freezer It should not be frozen solid when you serve it, but should break apart easily.

Reprinted with permission of the American Diabetes Association, from The Great Chicken Cookbook for People with Diabetes, by BM Marton, © 1999 Beryl M. Marton. You can order their book by calling 1-800-232-6733, and by visiting: Diabetes Assoc. Store

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