I just love barbecuing, salads, and corn on the cob. I like all the other stuff too, but I have to watch my carbs and fat. I usually have a little bit of every thing any ways. Even if it is just a taste.
I chose this recipe because it's so good and really low in carbs. It's a bit spicy. My family loves hot stuff, except Keith of coarse. Here is a little suggestion, boil your chicken for about 10 or 15 minutes before grilling. This way you don't burn it while grilling. Of coarse the grilling time is cut down that way. Enjoy!
*Chipotle Orange BBQ Chicken* (Diabetic Recipes)
Servings: 8
Nonstick Cooking Spray
½ Cup BBQ Sauce, Mesquite-Flavored
3 tbls. Chipotle Peppers, In Adobo Sauce Chopped & Mashed
1½ Tsp. Orange Zest
8 6 Oz. Pieces Chicken, Skinless, Rinsed And Patted Dry
1½ Tsp. Cumin, Ground
Preheat grill to a high temp. Combine first 3 ingredients in a bowl. Set to side. Sprinkle cumin over chicken evenly. Spray grill racks with cooking spray and place over coals. Cover with lid and cook till done, about 30 to 35 minutes. Turn chicken about every 5 minutes, Around the last 5 minutes, baste chicken with sauce, repeat basting procedure until all the sauce is gone. Enjoy!
Per Serving: 93 Cal (24% from Fat, 66% from Protein, 10% from Carb); 15 g Protein; 2 g Tot Fat; 1 g Sat Fat; 1 g Mono Fat; 1 g Poly Fat; 2 g Carb; 0 g Fiber; 1 g Sugar; 14 mg Calcium; 1 mg Iron; 169 mg Sodium; 38 mg Cholesterol.
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Showing posts with label Chicken recipe. Show all posts
Showing posts with label Chicken recipe. Show all posts
Saturday, July 12, 2008
Friday, July 4, 2008
*Grilled Chicken & Fruit Kabobs* (Diabetic Recipe)
Yesterday I went to my fiances family's house up in the mountains, close to Mount Hood. I couldn't believe how much cooler it was up there. I would love to live up there, it's so beautiful there.
Today I have decided to post a kabob Diabetic recipe, for the grill. You get your fruit, vegetables and protein all on a stick,and a lovely sauce to baste them with. Add a nice green salad and a half of a grilled corn on the cob and you have a complete meal.
*Grilled Chicken & Fruit Kabobs* (Diabetic Recipe)
Servings: 4
1 Lb. Chicken Breast Half's, Halved, Skinless, Boneless & Cut Into 1 inch pieces
2 Tsp. Jamaican Jerk Seasoning
1 Cup Snap Peas, Tips & Strings Removed
1 Cup Fresh Pineapple Chunks
1 Red Bell Pepper, Seeded & Cut Into 1 Inch Pieces
¼ Cup Strawberry Preserves, Or Jam
Coat chicken with half of the Jamaican jerk seasoning. Slice any large snap peas in half crosswise. For wooden skewers, soak them in water for about 3o minutes before you grill. Alternately place chicken, snap peas, red pepper, and pineapple,with 1/4 inch space between pieces. Using a small sauce pan, whisk in the remainder Jamaican Jerk seasoning into the strawberry preserves. Cook and stir on medium-high heat until melted and set aside. Place the prepared skewers on a grill over medium coals. Do not cover. Grill until the chicken is not pink and the vegetables are tender, about 10 minutes. Turn once and brush with sauce occasionally at the last 3 minutes of grilling time.
Per Serving: 226 Cal (11% from Fat, 44% from Protein, 45% from Carb); 26 g Protein; 3 g Tot Fat; 1 g Sat Fat; 0 g Mono Fat; 0 g Poly Fat; 26 g Carb; 3 g Fiber; 18 g Sugar; 25 mg Calcium; 1 mg Iron; 58 mg Sodium; 66 mg Cholesterol.
Today I have decided to post a kabob Diabetic recipe, for the grill. You get your fruit, vegetables and protein all on a stick,and a lovely sauce to baste them with. Add a nice green salad and a half of a grilled corn on the cob and you have a complete meal.
*Grilled Chicken & Fruit Kabobs* (Diabetic Recipe)
Servings: 4
1 Lb. Chicken Breast Half's, Halved, Skinless, Boneless & Cut Into 1 inch pieces
2 Tsp. Jamaican Jerk Seasoning
1 Cup Snap Peas, Tips & Strings Removed
1 Cup Fresh Pineapple Chunks
1 Red Bell Pepper, Seeded & Cut Into 1 Inch Pieces
¼ Cup Strawberry Preserves, Or Jam
Coat chicken with half of the Jamaican jerk seasoning. Slice any large snap peas in half crosswise. For wooden skewers, soak them in water for about 3o minutes before you grill. Alternately place chicken, snap peas, red pepper, and pineapple,with 1/4 inch space between pieces. Using a small sauce pan, whisk in the remainder Jamaican Jerk seasoning into the strawberry preserves. Cook and stir on medium-high heat until melted and set aside. Place the prepared skewers on a grill over medium coals. Do not cover. Grill until the chicken is not pink and the vegetables are tender, about 10 minutes. Turn once and brush with sauce occasionally at the last 3 minutes of grilling time.
Per Serving: 226 Cal (11% from Fat, 44% from Protein, 45% from Carb); 26 g Protein; 3 g Tot Fat; 1 g Sat Fat; 0 g Mono Fat; 0 g Poly Fat; 26 g Carb; 3 g Fiber; 18 g Sugar; 25 mg Calcium; 1 mg Iron; 58 mg Sodium; 66 mg Cholesterol.
Monday, June 30, 2008
*Ginger Chicken Stir-Fry* (diabetic Recipe)
Hi, I'm back. I decided on a stir-fry today. This isn't bad at all. Its pretty good. The combination of the ingredients helps to keep the blood sugar normal, for a diabetic. It stays in the range required for us. We have had couple of pretty hot days around here and is getting cooler (so they say). I hope you are all staying cool. I hope you all enjoy this recipe. Until tomorrow.
*Ginger Chicken Stir-Fry* (diabetic Recipe)
Servings: 4
1 Cup Sushi Rice, Rinsed And Drained
1¼ Cups Water
2 Tbls. Olive Oil
2½ Tbls. Fresh Ginger, Grated
2½ Tbls. Fresh Garlic, Minced
3 Scallions, Thinly Sliced
1 Lb. Chicken Breast, Boneless Skinless And Sliced Thin
3½ Cups Broccoli Florets
1 Medium Red Bell Pepper, Cored And Sliced
2 Tsp. Cornstarch, Dissolved In 2/3 Cup Water
¼ Tsp. Salt
2 Tsp. Sesame Oil
In a small saucepan, combine rice and water and bring to a boil. Turn heat down to low,cover and simmer for 20 minutes.Remove pan from heat and let sit for 10 minutes. Do not lift the lid. Preheat a large skillet with a heavy bottom for about 30 seconds, over high heat. Add olive oil, ginger, garlic, and the scallions. Stir for about 1 minute, until the scallions start to soften. Add the chicken and stir until the outside of chicken is mostly white, for about 2 minutes. Add broccoli and bell pepper and stir until a little softened. Add the cornstarch mixture and the salt, Stirring until vegetables are coated. Bring to a boil and turn heat down to medium. Allow the sauce to thicken. Remove from heat and drizzle with the sesame oil over the top. Wet hands and shape the rice into 4 balls. Serve stir-fry and rice.
Per Serving: 485 Cal (28% from Fat, 36% from Protein, 36% from Carb); 51 g Protein; 15 g Tot Fat; 3 g Sat Fat; 8 g Mono Fat; 3 g Poly Fat; 51 g Carb; 1 g Fiber; 0 g Sugar; 59 mg Calcium; 2 mg Iron; 256 mg Sodium; 66 mg Cholesterol.
*Ginger Chicken Stir-Fry* (diabetic Recipe)
Servings: 4
1 Cup Sushi Rice, Rinsed And Drained
1¼ Cups Water
2 Tbls. Olive Oil
2½ Tbls. Fresh Ginger, Grated
2½ Tbls. Fresh Garlic, Minced
3 Scallions, Thinly Sliced
1 Lb. Chicken Breast, Boneless Skinless And Sliced Thin
3½ Cups Broccoli Florets
1 Medium Red Bell Pepper, Cored And Sliced
2 Tsp. Cornstarch, Dissolved In 2/3 Cup Water
¼ Tsp. Salt
2 Tsp. Sesame Oil
In a small saucepan, combine rice and water and bring to a boil. Turn heat down to low,cover and simmer for 20 minutes.Remove pan from heat and let sit for 10 minutes. Do not lift the lid. Preheat a large skillet with a heavy bottom for about 30 seconds, over high heat. Add olive oil, ginger, garlic, and the scallions. Stir for about 1 minute, until the scallions start to soften. Add the chicken and stir until the outside of chicken is mostly white, for about 2 minutes. Add broccoli and bell pepper and stir until a little softened. Add the cornstarch mixture and the salt, Stirring until vegetables are coated. Bring to a boil and turn heat down to medium. Allow the sauce to thicken. Remove from heat and drizzle with the sesame oil over the top. Wet hands and shape the rice into 4 balls. Serve stir-fry and rice.
Per Serving: 485 Cal (28% from Fat, 36% from Protein, 36% from Carb); 51 g Protein; 15 g Tot Fat; 3 g Sat Fat; 8 g Mono Fat; 3 g Poly Fat; 51 g Carb; 1 g Fiber; 0 g Sugar; 59 mg Calcium; 2 mg Iron; 256 mg Sodium; 66 mg Cholesterol.
Friday, June 20, 2008
*Mustard And Herbed Chicken* (Diabetic Recipe)
Hello out there! Today I decided on a diabetic chicken recipe for grilling out side. We don't have a grill at this time so I cooked mine on a George Foreman. This chicken tastes pretty good. It's pretty easy to make also. Well I know your all waiting for this post, so here it is.
*Mustard And Herbed Chicken* (Diabetic Recipe)
Servings: 8
1½ Tsp. Parsley, Dry
1 Tbls. Water
1 Tbls. Light Mayonnaise, Or Salad Dressing
1½ Tbls. Dijon Mustard
1 Tsp. Oregano, Ground
1 Tsp. Cayenne Pepper
2½ Lb. Chicken Breasts, Skinned
1/8 Tsp. Sea Salt
1/8 Tsp. Black Pepper
For The Sauce:
In a small bowl mix together parsley, water, mayonnaise, mustard, oregano, and cayenne pepper: Cover and refrigerate until ready to use.
The Chicken:
Sprinkle chicken with sea salt and black pepper. Assemble hot coals around a drip pan. Test for medium heat above the drip pan. Place the chicken pieces on the grill rack above the drip pan. Cover and grill until chicken is no longer pink, about 55-60 minutes. Brush with sauce during the last 10 minutes of grilling, frequently.
Per Serving: 221 Cal (20% from Fat, 79% from Protein, 1% from Carb); 41 g Protein; 5 g Tot Fat; 1 g Sat Fat; 2 g Mono Fat; 1 g Poly Fat; 1 g Carb; 0 g Fiber; 1 g Sugar; 21 mg Calcium; 1 mg Iron; 162 mg Sodium; 110 mg Cholesterol.
Thursday, June 12, 2008
*Tortilla Crusted Chicken Breasts*(Diabetic Recipe)
Hello everyone! I hope all is well. I made this recipe last night. It was so good. The spices blended with the chips are excellent. I used strips of chicken breasts instead of breast halves. Easier to dip in the sauce. Oh, make sure the chips are crushed very fine or they don't stick to the egg and chicken very well. Enjoy!
*Tortilla Crusted Chicken Breasts*
Servings: 4
1 Cup Tortilla Chips, Finely Crushed
½ Tsp. Oregano, Ground
½ Tsp. Cumin, Ground
¼ Tsp. Black Pepper
1 Egg
4 Chicken Breast Halves, Boneless, Skinless
Preheat oven at 375°F.
Coat a baking pan with cooking spray; set aside. In a pie pan combine tortilla chips, oregano, cumin, and pepper.
In another pie pan beat egg lightly with a fork. Dip chicken in egg, then coat with tortilla chip mixture. Place chicken in prepared baking pan. Bake in preheated oven at 375°F. for 25 minutes or until slightly browned. Serve the chicken with salsa or dip of your choice.
Per Serving: 198 Calories, 29 g Protein; 5 g Tot Fat; 1 g Sat Fat; 1 g Mono Fat; 1 g Poly Fat; 7 g Carb; 1 g Fiber; 0 g Sugar; 19 mg Calcium; 1 mg Iron; 133 mg Sodium; 119 mg Cholester.
*Tortilla Crusted Chicken Breasts*
Servings: 4
1 Cup Tortilla Chips, Finely Crushed
½ Tsp. Oregano, Ground
½ Tsp. Cumin, Ground
¼ Tsp. Black Pepper
1 Egg
4 Chicken Breast Halves, Boneless, Skinless
Preheat oven at 375°F.
Coat a baking pan with cooking spray; set aside. In a pie pan combine tortilla chips, oregano, cumin, and pepper.
In another pie pan beat egg lightly with a fork. Dip chicken in egg, then coat with tortilla chip mixture. Place chicken in prepared baking pan. Bake in preheated oven at 375°F. for 25 minutes or until slightly browned. Serve the chicken with salsa or dip of your choice.
Per Serving: 198 Calories, 29 g Protein; 5 g Tot Fat; 1 g Sat Fat; 1 g Mono Fat; 1 g Poly Fat; 7 g Carb; 1 g Fiber; 0 g Sugar; 19 mg Calcium; 1 mg Iron; 133 mg Sodium; 119 mg Cholester.
Sunday, June 8, 2008
*Orange Chicken Stir-Fry* (Diabetic Recipe)
Hello. I hope all is well with every one today. I thought you would like this diabetic recipe. This has the foods required in a healthy diabetic meal, except the milk. We will just have to have a glass of milk too. This is a filling meal. I feel full after eating this one. Enjoy!
*Orange Chicken Stir-Fry* (Diabetic Recipe)
Servings: 4
Makes 4 servings (1¼ cups stir-fry, and ½ cup rice per serving) Tips: You can use packaged cut carrots.
¼ Cup Sugar Free Orange Marmalade
¼ Cup Light Soy Sauce
2 Tbls Cider Vinegar
1 Tbls. Cornstarch
1 Tbls. Olive Oil
3 Green Onions, Cut Into 1-Inch Pieces
1 Red Bell Peppers, Cut Into 1-Inch Pieces
2 Cups Broccoli Florets
½ Cup Carrots, Sliced
2 Cups Mushrooms, Sliced
1 Tbls. Fresh Ginger, Minced
1 Clove Garlic, Minced
¾ Lb. Boneless Skinless Chicken Breast, Cut Into ½" Strips
2 Cups Brown Rice, Hot Cooked
2 Tbls. Slivered Almonds, Toasted
Mix together marmalade, soy sauce, vinegar, and cornstarch in a small bowl; stir and dissolve cornstarch. Set aside.
Heat the oil in a large skillet on medium-high heat. Add green onions, bell pepper, broccoli, and carrots; Fry and stir for about 6 minutes, until crisp and tender, Add mushrooms and cook 2 more minutes. Remove from pan; keep warm.
Add ginger, garlic, and chicken to the hot skillet; Stir and fry until chicken is no longer pink in the center, about 5 minutes. Return vegetables to the pan. Stir in marmalade mixture and bring to a boil. Cook for 1 minute or until it thickens, stirring constantly. Serve over rice. Top it off with ½ tablespoon of slivered almonds .
Per Serving: 356 Cal (19% from Fat, 11% from Protein, 75% from Carb); 28 g Protein; 8 g Tot Fat; 1 g Sat Fat; 3 g Mono Fat; 2 g Poly Fat; 51 g Carb; 5 g Fiber; 4 g Sugar; 51 mg Calcium; 3 mg Iron; 585 mg Sodium; 51 mg Cholesterol.
*Orange Chicken Stir-Fry* (Diabetic Recipe)
Servings: 4
Makes 4 servings (1¼ cups stir-fry, and ½ cup rice per serving) Tips: You can use packaged cut carrots.
¼ Cup Sugar Free Orange Marmalade
¼ Cup Light Soy Sauce
2 Tbls Cider Vinegar
1 Tbls. Cornstarch
1 Tbls. Olive Oil
3 Green Onions, Cut Into 1-Inch Pieces
1 Red Bell Peppers, Cut Into 1-Inch Pieces
2 Cups Broccoli Florets
½ Cup Carrots, Sliced
2 Cups Mushrooms, Sliced
1 Tbls. Fresh Ginger, Minced
1 Clove Garlic, Minced
¾ Lb. Boneless Skinless Chicken Breast, Cut Into ½" Strips
2 Cups Brown Rice, Hot Cooked
2 Tbls. Slivered Almonds, Toasted
Mix together marmalade, soy sauce, vinegar, and cornstarch in a small bowl; stir and dissolve cornstarch. Set aside.
Heat the oil in a large skillet on medium-high heat. Add green onions, bell pepper, broccoli, and carrots; Fry and stir for about 6 minutes, until crisp and tender, Add mushrooms and cook 2 more minutes. Remove from pan; keep warm.
Add ginger, garlic, and chicken to the hot skillet; Stir and fry until chicken is no longer pink in the center, about 5 minutes. Return vegetables to the pan. Stir in marmalade mixture and bring to a boil. Cook for 1 minute or until it thickens, stirring constantly. Serve over rice. Top it off with ½ tablespoon of slivered almonds .
Per Serving: 356 Cal (19% from Fat, 11% from Protein, 75% from Carb); 28 g Protein; 8 g Tot Fat; 1 g Sat Fat; 3 g Mono Fat; 2 g Poly Fat; 51 g Carb; 5 g Fiber; 4 g Sugar; 51 mg Calcium; 3 mg Iron; 585 mg Sodium; 51 mg Cholesterol.
Thursday, June 5, 2008
*Easy Chicken Fajitas*
Hello everyone! Today's recipe comes from my fiance'. I myself would call these burritos, but he calls them fajitas. So that's what we call them. Now believe it or not he made this recipe up. This is actually a very good meal. The carbs aren't to high either. These are very easy to make and you can warm the tortillas any way you want. Also, we have a George Foreman and we put the folded fajitas in it to seal it shut. I thought that was a pretty good idea Keith(my Fiance') had come up with.Well, here is the recipe.
*Easy Chicken Fajitas*
Servings: 4
1 Whole Chicken Breast, Thinly Sliced
1 Cup Salsa, Your Choice Of Flavor
4 Flour Tortillas, 10 Inch
1 Cup Rice, Prepared As Per Package Directions
½ Cup Sour Cream, Optional
Preheat oven at 400°F.
Slice chicken into strips and place in a baking pan.
Pour salsa over chicken slices and place in oven for 30 minutes, or til chicken is no longer pink.
In the mean time prepare rice.
When chicken and salsa are done, warm tortillas.
I turn a burner on medium heat and hold tortilla in one hand and lay part of it on the burner and turn it about ¼ way and repeat.
Repeat this procedure till all of one side is done, then turn tortilla over to the other side and repeat again.
When tortillas are done, place some chicken mixture and some rice in a tortilla and sour cream, if desired.
Wrap like a burrito and enjoy.
Per Serving: 171 Cal (38% from Fat, 17% from Protein, 44% from Carb); 8 g Protein; 7 g Tot Fat; 4 g Sat Fat; 2 g Mono Fat; 19 g Carb; 1 g Fiber; 3 g Sugar; 71 mg Calcium; 2 mg Iron; 348 mg Sodium; 24 mg Cholesterol.
*Easy Chicken Fajitas*
Servings: 4
1 Whole Chicken Breast, Thinly Sliced
1 Cup Salsa, Your Choice Of Flavor
4 Flour Tortillas, 10 Inch
1 Cup Rice, Prepared As Per Package Directions
½ Cup Sour Cream, Optional
Preheat oven at 400°F.
Slice chicken into strips and place in a baking pan.
Pour salsa over chicken slices and place in oven for 30 minutes, or til chicken is no longer pink.
In the mean time prepare rice.
When chicken and salsa are done, warm tortillas.
I turn a burner on medium heat and hold tortilla in one hand and lay part of it on the burner and turn it about ¼ way and repeat.
Repeat this procedure till all of one side is done, then turn tortilla over to the other side and repeat again.
When tortillas are done, place some chicken mixture and some rice in a tortilla and sour cream, if desired.
Wrap like a burrito and enjoy.
Per Serving: 171 Cal (38% from Fat, 17% from Protein, 44% from Carb); 8 g Protein; 7 g Tot Fat; 4 g Sat Fat; 2 g Mono Fat; 19 g Carb; 1 g Fiber; 3 g Sugar; 71 mg Calcium; 2 mg Iron; 348 mg Sodium; 24 mg Cholesterol.
Wednesday, June 4, 2008
*Chicken And Bean Tacos* (Diabetic Recipe)
Hello every one! Today I'm posting another diabetic recipe. I wanted to give you all a recipe that I thought you would like. This doesn't have any of those strange ingredients that taste funny either. Its a little different from the beef taco, but this is healthy and it tastes good too. I hope you enjoy this one. Please leave a comment at any time and let me know what you think.here is the recipe.
*Chicken And Bean Tacos* (Diabetic Recipe)
Servings: 4
1 Whole Chicken Breast, Boneless, Skinless, Trimmed, Sliced Thin
1 Tsp. Minced Garlic
1/8 Tsp. Red Pepper, Ground
3 Tbls. Olive Oil, Divided
1 Cup Onion, Chopped
1/3 Cup Canned Diced Tomatoes, Sodium Free
2 Cups Canned Kidney Beans, Rinsed And Drained
8 8" Inch Whole Wheat Tortillas, Low Fat
½ Cup Avocado, Sliced Thinly
1 Cup Salsa, Optional
½ Cup Sour Cream, Low Fat, Optional
¼ Tsp. Sea Salt
¼ Tsp. Ground Black Pepper, Freshly Ground
You need a small bowl, mix chicken, garlic, red pepper, and 2 tablespoons of the oil.
Season with sea salt and freshly ground black pepper.
Toss to coat chicken.
Use a medium nonstick skillet over medium-high heat,cook chicken until no longer pink and the juices run clear.
Transfer chicken to a plate.
In the same pan over medium heat, saute' onion in the remaining 1 tablespoon oil, until soft and translucent.
Stir in the tomatoes, with the juice.
Add beans and stir, reduce heat to low, and cook until heated through.
Warm tortillas in the oven.
Fill each tortilla with chicken, bean mixture, and 1 tablespoon of avocado.
Serve with salsa and sour cream, if desired.
Per Serving: 377 Cal (50% from Fat, 15% from Protein, 34% from Carb); 15 g Protein; 22 g Tot Fat; 6 g Sat Fat; 12 g Mono Fat; 34 g Carb; 10 g Fiber; 6 g Sugar; 99 mg Calcium; 4 mg Iron; 507 mg Sodium; 24 mg Cholesterol.
*Chicken And Bean Tacos* (Diabetic Recipe)
Servings: 4
1 Whole Chicken Breast, Boneless, Skinless, Trimmed, Sliced Thin
1 Tsp. Minced Garlic
1/8 Tsp. Red Pepper, Ground
3 Tbls. Olive Oil, Divided
1 Cup Onion, Chopped
1/3 Cup Canned Diced Tomatoes, Sodium Free
2 Cups Canned Kidney Beans, Rinsed And Drained
8 8" Inch Whole Wheat Tortillas, Low Fat
½ Cup Avocado, Sliced Thinly
1 Cup Salsa, Optional
½ Cup Sour Cream, Low Fat, Optional
¼ Tsp. Sea Salt
¼ Tsp. Ground Black Pepper, Freshly Ground
You need a small bowl, mix chicken, garlic, red pepper, and 2 tablespoons of the oil.
Season with sea salt and freshly ground black pepper.
Toss to coat chicken.
Use a medium nonstick skillet over medium-high heat,cook chicken until no longer pink and the juices run clear.
Transfer chicken to a plate.
In the same pan over medium heat, saute' onion in the remaining 1 tablespoon oil, until soft and translucent.
Stir in the tomatoes, with the juice.
Add beans and stir, reduce heat to low, and cook until heated through.
Warm tortillas in the oven.
Fill each tortilla with chicken, bean mixture, and 1 tablespoon of avocado.
Serve with salsa and sour cream, if desired.
Per Serving: 377 Cal (50% from Fat, 15% from Protein, 34% from Carb); 15 g Protein; 22 g Tot Fat; 6 g Sat Fat; 12 g Mono Fat; 34 g Carb; 10 g Fiber; 6 g Sugar; 99 mg Calcium; 4 mg Iron; 507 mg Sodium; 24 mg Cholesterol.
Sunday, May 25, 2008
(Diabetic Friendly) *Low-Fat Chicken Pot Pie*
Hello everyone! Today is a *Low-Fat Chicken Pot Pie* day. This is really good. Part of what makes this recipe low fat is the baking mix recipe I got from Recipezaar on line. It calls for sugar and I use Splenda, witch also lowers the carbs. The nutrition facts are calculated with the splenda in this recipe.I hope you enjoy this and I put a link to Recipezaar with the recipe. It will take you right to the page you need.
*Low-Fat Chicken Pot Pie* (Diabetic Friendly)
Servings: 6
Find E-Z Low-Fat Baking Mix recipe at http://www.recipezaar.com/55564
1 Cup cooked chicken, Cut Into Bite Size Pieces
1 1 Lb. Bag Frozen Vegetables, Your Choice
1 Can 10 ¾ Oz. Cream Of Chicken Soup,98% Fat-Free
½ Cup fat-free (skim) milk
1 Cup Baking mix All-Purpose, Or Bisquick, Low-Fat
or recipe from recipezaar
½ Cup + 2 Tbls. fat-free (skim) milk
1 egg
Preheat oven to 400°F.
In ungreased 2-quart casserole dish, mix chicken, vegetables, soup, and milk.
place in microwave on High for 4 minutes and stir.
In small bowl, stir in baking mix, milk, and the egg with fork until blended.
Pour over the top of vegetable mixture.
Bake uncovered about 30 minutes or until golden brown.
Per Serving: 264 Cal (21% from Fat, 24% from Protein, 55% from Carb); 17 g Protein; 6 g Tot Fat; 2 g Sat Fat; 14 g Mono Fat; 38 g Carb; 7 g Fiber; 4 g Sugar; 253 mg Calcium; 2 mg Iron; 715 mg Sodium; 58 mg Cholesterol.
*Low-Fat Chicken Pot Pie* (Diabetic Friendly)
Servings: 6
Find E-Z Low-Fat Baking Mix recipe at http://www.recipezaar.com/55564
1 Cup cooked chicken, Cut Into Bite Size Pieces
1 1 Lb. Bag Frozen Vegetables, Your Choice
1 Can 10 ¾ Oz. Cream Of Chicken Soup,98% Fat-Free
½ Cup fat-free (skim) milk
1 Cup Baking mix All-Purpose, Or Bisquick, Low-Fat
or recipe from recipezaar
½ Cup + 2 Tbls. fat-free (skim) milk
1 egg
Preheat oven to 400°F.
In ungreased 2-quart casserole dish, mix chicken, vegetables, soup, and milk.
place in microwave on High for 4 minutes and stir.
In small bowl, stir in baking mix, milk, and the egg with fork until blended.
Pour over the top of vegetable mixture.
Bake uncovered about 30 minutes or until golden brown.
Per Serving: 264 Cal (21% from Fat, 24% from Protein, 55% from Carb); 17 g Protein; 6 g Tot Fat; 2 g Sat Fat; 14 g Mono Fat; 38 g Carb; 7 g Fiber; 4 g Sugar; 253 mg Calcium; 2 mg Iron; 715 mg Sodium; 58 mg Cholesterol.
Thursday, May 22, 2008
*Apple Cran Glazed Chicken Breasts* Diabetic Recipe
Hello to everyone! Today I decided to make a diabetic meal. *Apple Cran Glazed Chicken Breasts*, The original recipe came from a cookbook for diabetics, that I bought from Avon. I changed a lot in this recipe. The carbs. didn't change much. My fiance wont eat pork unless its bacon or sausage. Go Figure! It doesn't make sense to me either. Any way, we eat a lot of chicken. I will Still try to get pork recipes posted for you lucky people. You can Use Pork chops for this recipe instead of Chicken breasts.
*Apple Cran Glazed Chicken Breasts*
Servings: 2
½ Tsp. Dried Thyme Leaves
1/8 Tsp.Salt
1/8 Tsp. Black Pepper
2 4 Oz. Chicken Breast
2/3 Cup Apple Juice, Unsweetened
½ Small Apple, Cored And Cut Into 6 Slices
2 Tbls. Green Onion, Chopped
2 Tbls. Dried Cranberries, Unsweetened
1 Tsp. Cornstarch
1 Tbls. Water
Stir together thyme, salt, and pepper. Rub on both sides of chicken breasts.
Spray skillet with cooking spray. Add chicken breasts.
Cook over medium heat 3 to 5 minutes or until there is no more pink in the center, turning once.
Remove breasts from skillet; keep warm.
Add apple juice, apple slices, green onion and cranberries to same skillet.
Simmer uncovered, 2 to 3 minutes or until apple and onion are tender.
Combine cornstarch and water. Stir into skillet. Bring to a boil; cook and stir until thickened.
Spoon over chicken breasts.
Per Serving: 245 Cal (16% from Fat, 47% from Protein, 37% from Carb); 29 g Protein; 4 g Tot Fat; 1 g Sat Fat; 1 g Mono Fat; 22 g Carb; 1 g Fiber; 8 g Sugar; 32 mg Calcium; 2 mg Iron; 219 mg Sodium; 77 mg Cholesterol.
*Apple Cran Glazed Chicken Breasts*
Servings: 2
½ Tsp. Dried Thyme Leaves
1/8 Tsp.Salt
1/8 Tsp. Black Pepper
2 4 Oz. Chicken Breast
2/3 Cup Apple Juice, Unsweetened
½ Small Apple, Cored And Cut Into 6 Slices
2 Tbls. Green Onion, Chopped
2 Tbls. Dried Cranberries, Unsweetened
1 Tsp. Cornstarch
1 Tbls. Water
Stir together thyme, salt, and pepper. Rub on both sides of chicken breasts.
Spray skillet with cooking spray. Add chicken breasts.
Cook over medium heat 3 to 5 minutes or until there is no more pink in the center, turning once.
Remove breasts from skillet; keep warm.
Add apple juice, apple slices, green onion and cranberries to same skillet.
Simmer uncovered, 2 to 3 minutes or until apple and onion are tender.
Combine cornstarch and water. Stir into skillet. Bring to a boil; cook and stir until thickened.
Spoon over chicken breasts.
Per Serving: 245 Cal (16% from Fat, 47% from Protein, 37% from Carb); 29 g Protein; 4 g Tot Fat; 1 g Sat Fat; 1 g Mono Fat; 22 g Carb; 1 g Fiber; 8 g Sugar; 32 mg Calcium; 2 mg Iron; 219 mg Sodium; 77 mg Cholesterol.
Friday, May 2, 2008
Chicken Fricassee in a Crockpot
Today I am posting a recipe for Chicken Fricassee. This is a really good Main dish. It smells really good while it is cooking. I have tried it with Thyme but it tastes so much better with the poultry seasoning.You can also use more or less water, depending on how thick you like your gravy.I like mine a medium thickness, so I use the whole can of water. I don't have a picture to share with you, so its just the recipe.I hope you enjoy this as much as we do.
Chicken Fricassee in a Crockpot
Servings: 4
1 Can cream of chicken soup
1 Soup Can Water
½ Cup chopped onions
1 Tsp. paprika
1 Tsp lemon juice
1 Tsp rosemary
¾ Tsp Poultry Seasoning
1 Tsp salt
¼ Tsp pepper
4 skinless boneless chicken breasts
Non-stick cooking spray, Optional
Dumplings:
3 Tbls Shortening
1½ Cups Flour
2 Tsp Baking Powder
¾ Tsp Salt
3 Tbls Fresh, Chopped Chives
Or 2 Tbls Dried Chives
¾ Cup Skim Milk
Spray crock pot with non-stick cooking spray or use a crockpot insert, for easy cleanup. Place chicken in crock pot. Mix remaining ingredients together and pour over chicken. Cover and cook on low for about 5-6 hours. About 1 hour before serving, prepare dumplings and drop into crockpot with chicken and gravy. Cover and cook on high for about 1 hour Serve over mashed potatoes ,or over hot, cooked noodles. Add a vegetable side dish and you have a delicious meal.
Dumplings:
Mix flour, baking powder, and salt. Cut shortening into dry mix. Add chives and milk, combine well. Drop by teaspoonfuls onto hot chicken and gravy.
Per Serving: 354 Cal (17% from Fat, 29% from Protein, 54% from Carb); 25g Protein; 7g Tot Fat; 2g Sat Fat; 3g Mono Fat; 46g Carb; 2g Fiber; 3g Sugar; 243mg Calcium; 2mg Iron; 1941mg Sodium; 51mg Cholesterol
Chicken Fricassee in a Crockpot
Servings: 4
1 Can cream of chicken soup
1 Soup Can Water
½ Cup chopped onions
1 Tsp. paprika
1 Tsp lemon juice
1 Tsp rosemary
¾ Tsp Poultry Seasoning
1 Tsp salt
¼ Tsp pepper
4 skinless boneless chicken breasts
Non-stick cooking spray, Optional
Dumplings:
3 Tbls Shortening
1½ Cups Flour
2 Tsp Baking Powder
¾ Tsp Salt
3 Tbls Fresh, Chopped Chives
Or 2 Tbls Dried Chives
¾ Cup Skim Milk
Spray crock pot with non-stick cooking spray or use a crockpot insert, for easy cleanup. Place chicken in crock pot. Mix remaining ingredients together and pour over chicken. Cover and cook on low for about 5-6 hours. About 1 hour before serving, prepare dumplings and drop into crockpot with chicken and gravy. Cover and cook on high for about 1 hour Serve over mashed potatoes ,or over hot, cooked noodles. Add a vegetable side dish and you have a delicious meal.
Dumplings:
Mix flour, baking powder, and salt. Cut shortening into dry mix. Add chives and milk, combine well. Drop by teaspoonfuls onto hot chicken and gravy.
Per Serving: 354 Cal (17% from Fat, 29% from Protein, 54% from Carb); 25g Protein; 7g Tot Fat; 2g Sat Fat; 3g Mono Fat; 46g Carb; 2g Fiber; 3g Sugar; 243mg Calcium; 2mg Iron; 1941mg Sodium; 51mg Cholesterol
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