CHICKEN AND BULGUR LOAF

Yield: 6 servings
Source: "America's Everyday Diabetes Cookbook" by Katherine E. Younker


INGREDIENTS

- 3/4 cup chicken stock or vegetable stock
- 1/2 cup bulgur
- 1 cup chopped red bell peppers
- 1 cup chopped onions
- 12 ounces ground chicken
- 1 large egg
- 1 large egg white
- 1/4 cup ketchup
- 1/4 cup dry seasoned bread crumbs
- 1-1/2 teaspoon minced garlic
- 1/2 teaspoon dried basil
- 1/8 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 1/4 cup barbecue sauce

DIRECTIONS

Preheat oven to 375 degrees F. Spray a
8x4-inch loaf pan with vegetable spray.

In a saucepan over medium-high heat, bring stock
to a boil. Add bulgur; remove from heat. Let stand,
covered, for 20 minutes or until liquid is absorbed
and grain is tender. Set aside to cool.

In a nonstick frying pan sprayed with vegetable spray,
cook red peppers and onions over medium-high heat for
10 minutes or until golden and tender; set aside to cool.

In a bowl combine bulgur, ground chicken, egg, egg white,
ketchup, bread crumbs, garlic, basil, salt and pepper.
On a piece of waxed paper, pat mixture into an 8-inch
square. Spread cooled red peppers and onions over surface.

Using waxed paper as an aid, roll up mixture from bottom.
Lifting waxed paper, gently drop loaf seam-side down into
prepared loaf pan. Spread barbecue sauce over top. Bake in
preheated oven, uncovered, for 30 minutes.

Nutritional Information Per Serving (1/6 of recipe):
Calories: 218, Carbohydrate: 20 g, Fiber: 3 g, Protein: 15 g,
Fat: 9 g, Sodium: 262 mg, Cholesterol: 37 mg
Diabetic Exchanges: 1/2 Starch, 2 Vegetables, 1 Lean Meat, 1 Fat