The Perfect Crowd-size Meal (and It's Perfect for Diabetics, Too)

If you have a crowd to feed, here is an easy way to do it.  For your entree, go with Spiced-Up Oven Fried Chicken for a Crowd.  Whipped Sweet Potatoes is an excellent side dish, make your favorite deviled eggs or set out a relish tray of fresh vegetables and serve Boston Cream Cupcakes for dessert.  This is a simple menu that will please your crowd and leave you with time to enjoy the occasion with them.

SPICED -UP OVEN FRIED CHICKEN FOR A CROWD

8 cups plain cornflakes cereal, crushed

1 to 1 1/2 tbsps smoked paprika, to taste

2 1/2 tsp salt

1 1/2 tsp freshly ground black pepper

3 eggs

1/2 cup milk

3 chickens, cut-up into 8 pieces each

2 tbsps chopped fresh parsley for garnish

Preheat oven to 350 degrees.  Line two baking sheets with sides with aluminum foil. Spray foil with nonstick cooking spray. 

In a large bowl, combine the crushed cornflakes, smoked paprika, salt and pepper.  Set aside.

In a smaller bowl, lightly beat the eggs with the milk.  Dip the chicken pieces into the egg mixture, one at a time.  Shake off excess mixture then dip into the crumb mixture coating well.  Place on the prepared baking sheets.  Do not crowd the pieces together.  Bake for 1 hour or until golden brown and juices run clear.  To serve, arrange on a serving platter and sprinkle with the parsley.

Note:  This is a great make ahead entree as it is good served hot, cold, or at room temperature.

WHIPPED SWEET POTATOES

1 1/2 lbs sweet potatoes, peeled and cut into 1-inch pieces

2 medium carrots, peeled and cut into 1-inch pieces

1/4 cup evaporated skim milk

1 1/2 tbsp reduced-fat margarine

1/2 tsp salt, optional

1/2 tbsp Splenda brown sugar blend

2 tbsp orange juice

1/8 tsp nutmeg

Place the sweet potatoes and carrots in a large saucepan.  Cover with cold water.  Bring to a boil, lower the heat, and simmer until vegetables are very tender, about 15 to 20 minutes; drain.  Return vegetables to the pan.  Add milk, margarine, salt, Splenda, orange juice, and nutmeg.  Mash the potato mixture over low heat, then whip to desired consistency.  Serve immediately while hot.

Yield:  6 servings  but this is an easy recipe to double or triple for a crowd.

BOSTON CREAM CUPCAKES

1 pkg 1/2 the sugar yellow cake mix

3 cups low-fat milk

3 egg whites

1 egg

1/3 cup low-fat plain yogurt

1 pkg (1 oz) sugar-free, fat-free instant vanilla pudding mix

2 containers (4 oz each) sugar-free chocolate pudding snacks

1/4 cup sugar-free chocolate syrup

Chocolate Decorating Sprinkles

Preheat oven to 350 degrees.  Line 24 muffin cups with paper liners.  Prepare cake mix according to the package directions, using 1 1/2 cups milk, egg whites, egg, and yogurt.  Divide batter among liners.  Bake 18 to 20 minutes or until wooden pick inserted in center comes out clean.  Cool 10 minutes.  Remove from pans; cool on a wire rack.  Prepare pudding mix according to package directions using remaining milk.  Refrigerate until firm; about 1 hour.  Transfer vanilla pudding to pastry bag with star tip.  Press tip into top of each cupcake and pipe in about 2 teaspoons of pudding.  Combine chocolate pudding and syrup.  Spread on cupcakes; top with sprinkles. 

NOTE:  For a fancy presentation, tie small colorful ribbon around the center of the paper cup.  Display on a footed or fancy cake plate.

 Enjoy!

About the Author

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