Diabetic Thursday

It's Diabetic Thursday (as well as Double-Post Thursday). Here are six chicken diabetic recipes to help you through the day. Enjoy!

SPICY THAI CHICKEN

Servings: 2 (4 oz. each)

View recipe: http://diabeticgourmet.com/recipes/html/143.shtml

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Ingredients

1 small red bell pepper, chopped

2 tbsp white vinegar

1/4 tsp crushed red pepper flakes

1 packet Equal sugar substitute (or similar substitute)

2-4oz boneless chicken breasts, skinned

1 lime, sliced into 6 wedges

Directions

Puree red bell pepper with vinegar in a food processor.

Pour puree into a saucepan. Add red pepper flakes and bring to a boil.

Reduce heat to simmer and cook for 3 minutes more.

Remove from the heat and let stand til cool.

Once the red pepper puree is cooled, stir in the Equal sugar substitute.

In a preheated oven, broil the chicken breasts for about 10 minutes (or until browned). Turn chicken and broil approximately 5 minutes more.

Prepare a serving platter with a bed of hot, cooked, white rice, brown rice, or couscous.

Remove chicken from oven and place breasts atop the bed of rice/couscous. Spoon the spicy red pepper sauce atop the chicken breasts, garnish with the lime wedges, and serve at once.

Nutritional Information Per Serving: Calories: 200; Protein: 35 g; Fat: 4 g; Sodium: 85 mg; Carbohydrates: 331; Exchanges: 4 Lean Meat

FANNY'S CHICKEN AND RICE

Yield: 6 Servings

Serving Size: 1 breast half, or 1 drumstick and thigh, plus 1/2 cup rice and 1/2 cup sauce.

Source: The New Family Cookbook for People with Diabetes

View recipe: http://diabeticgourmet.com/recipes/html/711.shtml

Ingredients

3/4 cup uncooked brown rice

6 skinless chicken breasts, or 6 skinless chicken thighs and drumsticks (about 2 pounds)

1 cup chopped onion

3/4 cup chopped green bell pepper

2 cloves garlic, minced

1 tablespoon canola or corn oil

2 teaspoons curry powder

1-1/2 teaspoons fresh thyme, or 1/2 teaspoon dried thyme

3/4 teaspoon salt

1 (14-15 ounce) can diced tomatoes, with juice

1 tablespoon chopped fresh parsley

2 tablespoons dried currants

2 tablespoons slivered almonds

Directions

Preheat the oven to 425 degrees F.

Prepare a shallow baking pan with non-stick pan spray.

Add the rice to 3 cups boiling water in a medium saucepan; cover and simmer 50 to 60 minutes.

While the rice is cooking, put the chicken in the prepared pan. Bake, uncovered, 20 minutes.

While the chicken is cooking, saute the onion, pepper, and garlic in the oil in a large skillet for 5 minutes, until tender; add the curry powder, thyme, and salt and blend thoroughly. Add the tomatoes with their liquid, and the parsley; heat to a simmer.

Pour the sauce over the chicken and sprinkle with the currants. Cover and bake at 350 degrees F. for 25 minutes.

While the chicken is cooking, toast the almonds in a small skillet over medium heat for 3 minutes, or until lightly browned and fragrant.

To serve, arrange the chicken parts next to 1/2 cup rice on individual plates. Divide the sauce over the rice. Sprinkle the almonds over the chicken.

Nutritional Information Per Serving: Calories: 304; Protein: 30 g; Fat: 8 g; Sodium: 469 mg; Cholesterol: 73 mg; Dietary Fiber: 3 g; Sugars: 7 g; Carbohydrates: 28 g; Exchanges: 1-1/2 Starch/Bread, 1 Vegetable, 4 Very Lean Meat, 1/2 Fat

CHICKEN VEGETABLE SOUP WITH KALE

To view this online, click here.

Ingredients

2 teaspoons vegetable oil

1/2 cup fresh onion, chopped

1/2 cup carrots, chopped

1 teaspoon ground thyme

2 medium garlic cloves, minced

2 cups water (or chicken broth)

3/4 cup tomatoes, red, fresh, year round average, chopped or sliced

1 cup cooked chicken breast, diced

1/2 cup brown rice, medium grain, cooked (or substitute white rice)

1 cup kale, chopped (about one large leaf)

Directions

Heat oil in a medium sauce pan. Add onion and carrot. Sauté until vegetables are tender, about 5-8 minutes. Add thyme and garlic. Saute for one more minute.

Add water or broth, tomatoes, cooked rice, chicken, and kale. Simmer for 5-10 minutes.

Nutritional Facts: Servings 3; Calories 184.4; Total Carbs 17.1g; Dietary Fiber 2.8g; Sugars 3.3g; Total Fat 6g; Saturated Fat 1.1g; Unsaturated Fat 4.9g; Potassium 0mg; Protein 15.1g; Sodium 58.3mg; Dietary Exchanges: 1 Fat; 1/2 Meat; 1/2 Starch; 2 Vegetable; 2 Very Lean Meat

CHICKEN OLE

Yield: 4 servings

Source: The Complete Diabetes Prevention Plan

View recipe: http://diabeticgourmet.com/recipes/html/745.shtml

Ingredients

1 pound boneless skinless chicken breast, cut into bite-size pieces

1 teaspoon ground cumin

1/4 teaspoon ground black pepper

1 tablespoon extra virgin olive oil

1 medium yellow onion, sliced and separated into rings

14-1/2 ounce can Mexican-style stewed tomatoes

1 cup frozen (thawed) whole kernel corn

1/4 cup chopped fresh cilantro or sliced scallions

Directions

Sprinkle the chicken with the cumin and pepper and toss to mix well. Set aside.

Coat a large nonstick skillet with the olive oil and preheat over medium-high heat. Add the chicken and cook for several minutes, until nicely browned.

Add the onions, reduce the heat to medium, cover, and cook for a couple of minutes, until the onion softens.

Add the undrained tomatoes to the skillet and let the mixture come to a boil. Reduce the heat to low, cover, and cook for 10 minutes. Add the corn and cook covered for 5 minutes more.

Serve hot, topping each serving with a sprinkling of the cilantro or scallions. Serve over brown rice or whole-wheat couscous if desired.

Nutritional Information Per Serving: Calories: 231; Protein: 29 g; Fat: 5.2 g ; Sodium: 403 mg; Cholesterol: 65 mg; Saturated Fat: 0.9 g; Dietary Fiber: 3.2 g; Carbohydrates: 18 g; Exchanges: 3 Very Lean Meat, 1/2 Starch, 1-1/2 Vegetable, 1/2 Fat

ROASTED CHICKEN SALAD WITH NAPA CABBAGE

Serving size is 4 oz. chicken, 1 cup cabbage, and 1/4 cup snow peas.

Yield: 4 servings

Source: Express Lane Diabetic Cooking

Find this recipe at: http://diabeticgourmet.com/recipes/html/860.shtml

Ingredients

1 pound roasted white-meat deli chicken (either pulled from a whole chicken and skinned or from sliced chicken), cubed or shredded

1 cup fresh snow pea pods, halved

1/2 cup julienne baby carrot strips

1/2 cup low-fat Oriental salad dressing or low-fat vinaigrette

4 cups shredded Napa cabbage

Directions

In a large nonstick skillet over medium heat, heat the chicken, snow pea pods, carrots, and garlic. Cover and cook for 2 minutes. Stir in dressing. Remove from heat.

In a large bowl, combine the cabbage and chicken mixture; toss together until mixed.

Nutritional Information Per Serving: Calories: 285; Protein: 34 g; Fat: 13 g; Sodium: 416 mg; Cholesterol: 100 mg; Dietary Fiber: 1 g; Sugars: 4 g; Carbohydrates: 7 g; Exchanges: 1/2 Carbohydrate, 4 Lean Meat, 1/2 Fat

CARIBBEAN CHICKEN

Servings: 6

Source: Gourmet Inspirations Healthy Cooking

View recipe: http://diabeticgourmet.com/recipes/html/67.shtml

Print Friendly: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=67

Ingredients

2 teaspoons oil

6 single chicken breasts (24 oz. raw weight) skinned, boned, washed, sliced in 1/2" strips

2-3 cloves garlic, minced

1/2 cup onion, chopped

1/4 cup peach or apricot chutney (fruit sweetened)

1/2 teaspoon thyme

1/2 teaspoon each curry powder, cinnamon, nutmeg, cloves

1/4 teaspoon dry mustard

1-1/2 cup low sodium chicken broth

3 tablespoons dry white wine

2 teaspoons coconut flavoring

Directions

In a large skillet, heat oil to medium high, and saute chicken pieces until brown.

Remove chicken, set aside.

Saute garlic and onion in skillet until soft, and golden.

Stir in chutney and spices and cook one minute.

Add broth and wine, and heat through, stirring constantly.

Return chicken to sauce, reduce heat, and simmer 15 minutes.

Stir in coconut flavoring. Serve over hot rice.

Nutritional Information Per Serving: Calories: 160; Protein: 19 g; Fat: 6 g; Sodium: 44 mg; Carbohydrates: 6 g; Exchanges: 3 low-fat meat; 1/3 fruit