Yield: 4 sweet ones
|2||Cornish game hens; about 1-1 3/4 lbs. each|
|¼ teaspoon||Dried dill weed;|
|¼ teaspoon||Dried leaf oregano;|
|1 tablespoon||Virgin olive oil;|
|1 clove||Garlic; minced|
|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