Cornish game hens
4 sweet ones
Ingredients
| Quantity | 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 |
Directions
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