Cornish game hens

Yield: 4 sweet ones

Measure Ingredient
2 Cornish game hens; about 1-1 3/4 lbs. each
¼ teaspoon Dried dill weed;
¼ teaspoon Dried leaf oregano;
¼ teaspoon Pepper;
dash Paprika;
1 tablespoon Virgin olive oil;
1 clove Garlic; minced
½ cup Vermouth;
1 tablespoon Orange juice concentrate; frozen
1 tablespoon Parsley; chopped
2 tablespoons 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 + ½ 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

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