Wild Rice

Spice up your next meal Lamb Chop with lemon pepper and thyme for a refreshing taste. Add this delicious wild rice salad and finish his meal with a refreshing Strawberry Cream Cheese Mousse.

Lamb chops with lemon, pepper and thyme

1 / 4 cup chopped fresh thyme leaves

1 tablespoon lemon pepper

1 teaspoon seasoned salt

1 pounds lamb chops

2 tablespoons olive oil

In a small bowl, combine the thyme, lemon, salt and pepper, mix well to make a massage. Brush both sides of chops with oil. Press mixture of thyme chops. Grilling or chops about 12 minutes, turning once during cooking.

NOTE: This is also a good massage pork chops.

WILD RICE SALAD

2 cups uncooked wild rice

1 onion, green group, minced

1 basket of tomatoes pint cherry, halved

2 bottles (6 ounces each) marinated artichoke hearts

1 package (12 to 16-ounce) frozen peas, thawed

1 small bottle (about 8 ounces) Italian dressing Viniagrette

Cook wild rice according to package directions, keeping firm. Chill rice. Combine the onions, tomatoes, artichokes and peas. Refrigerate up to 24 hours. Add the sauce an hour or two before serving.

STRAWBERRY AND CREAM CHEESE MOUSSE

1 package (8 ounces) low fat cream cheese, softened

1 teaspoon vanilla extract

1 package (4 serving size) sugar the free strawberry gelatin

1 / 2 cup boiling water

1 / 2 cup cold water

2 cups sugar-free frozen whipped topping, thawed

2 cups sliced fresh strawberries or sugar-free frozen strawberries, thawed

Beat cream cheese and vanilla in a bowl large with an electric mixer set at low speed. Whisk until well blended, set aside. In a small bowl, stir boiling water into the mixture gelatin. Stir until gelatin is completely dissolved, about 2 minutes. Add cold water and stir until slightly thickened. Gradually add gelatin mixture the cream cheese mixture, beating well until completely blended. Gently fold in 1 1 / 2 cups whipped cream and strawberries. Spoon into ten small dessert plates and refrigerate for at least an hour until firm. Before serving, top each with a spoonful of remaining whipped cream.

Per serving of 1 / 10 of recipe: 70 calories, 9 carbs, 4 g protein

Note: This recipe can be made with regular gelatin and frozen whipped cream regularly if you or your family are not diabetes and are not associated with calories.

Enjoy!

About the Author:

For more of Linda's diabetic recipes and information visit http://diabeticenjoyingfood.squarespace.com

Article Source: ArticlesBase.com - Lamb Chops With Lemon-Pepper and Thyme, Wild Rice Salad and Strawberry Cream Cheese Mousse

Wild Rice

Wild Rice