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[nverland]

Tortellini Chicken

3/4 pound chicken, chopped
1 package 3-cheese tortellini
1 tomato chopped
1 zucchini chopped
1 large onion chopped
1 green bell pepper chopped
Dash pepper
Dried Italian seasoning
Shredded parmesan cheese (as desired)
1 teaspoon chopped garlic
Cooking oil

Cook tortellini as per package instructions. Chop chicken and veggies while tortellini cooks. Brown chicken in skillet sprayed with cooking oil. Add zucchini, onion, green pepper and garlic. Add a dash of pepper and season to taste with Italian seasoning. Once veggies have softened, add tomato. Heat through. Add parmesan cheese and stir until melted. Serve over tortellini.

Notes: Serve hot or cheese will not be soft and melty.

Number of servings: 4



Diabetic Friendly Banana Bread

Ingredients
1 and 1/4 cups White Whole Wheat Flour
2 eggs
1 cup Splenda (for baking)
1/2 teaspoon sea salt (ground fine)
1 and 1/2 teaspoons baking soda
1 teaspoon baking powder
8 Tablespoons light butter or margarine
1 teaspoon vanilla extract
1 and 1/2 teaspoons cinnamon
3 bananas
chopped nuts to taste if desired

Directions
Cream sugar and margarine. Mash the bananas and add to mixture. Beat and add the eggs. Add cinnamon, salt, vanilla extract, baking soda and baking powder to mixture. Use spoon to stir in ingredients until well blended. Slowly add the flour and Splenda, stopping to stir. Add nuts, if desired. Pour into a loaf pan. Bake at 350 for approximately 45 minutes.