Chicken - Double-Post Thursday

Besides being Diabetic Thursday, it's also Double-Post Thursday. Today's double post deals with chicken.

There was a time when chicken was reserved for Sunday dinner. (Think early- to mid-twentieth century.)

Now, it's an any-time, anywhere food. Here are six yummy chicken recipes to help you through the day, including Queso Chicken Nachos and Slow Cooker Chicken Stroganoff. Enjoy!

GRILLED CHICKEN TORTA SLIDERS

This comes from Old El Paso, and begins, "Get your torta on with these simple, fresh, party-sized chicken sandwiches."

Prep Time: 40 minutes; Total Time: 40 minutes; Makes 8 servings

To view this online, go to https://www.oldelpaso.com/recipes/grilled-chicken-torta-sliders.

Ingredients

2 tablespoons vegetable oil

1 package (0.85 oz) Old El Paso™ chicken taco seasoning mix

2 boneless skinless chicken breasts (3/4 lb)

8 slider buns, split

1 tablespoon butter, melted

1/2 cup Old El Paso™ refried beans (from 16-oz can)

1/2 medium avocado, pitted, peeled, thinly sliced

2 slices (1 oz each) Monterey Jack cheese, quartered

2 green onions, thinly sliced on the bias

Chopped fresh cilantro, if desired

Old El Paso™ Thick 'n Chunky salsa, if desired

Directions

Heat gas or charcoal grill. In small bowl, mix oil and taco seasoning mix. Rub chicken breasts with oil mixture.

Place chicken on grill over medium heat. Cover grill; cook 12 to 15 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (at least 165°F). Let stand 5 minutes. Cut each breast in quarters.

Meanwhile, brush cut sides of buns with melted butter and place, cut sides down, on grill. Cook 30 to 60 seconds or until cut sides are browned. Turn, and grill 30 to 60 seconds longer or until grill marks appear. Place beans in small microwavable bowl. Microwave uncovered on High 60 to 90 seconds or until softened and easy to stir. Spread bottom bun halves with beans. Top with avocado, then top with chicken.

Top chicken with cheese, remaining ingredients and tops of buns.

Expert Tips

Craving a little more heat? Opt for pepper Jack cheese.

Cutting green onions on the bias is easier (since they don’t roll around your cutting board) and are more beautiful, providing a slender slaw-like appearance.

LIGHT SOUR CREAM CHICKEN ENCHILADAS

Recipe Yield: Servings: 6 (2 Enchiladas each)

Source: Cooking Healthy and Fast

Book Title: Cooking Healthy and Fast

View this online at https://diabeticgourmet.com/diabetic-recipes/light-sour-cream-chicken-enchiladas.

Ingredients

1 (8oz) container light sour cream

1 (8oz) container nonfat plain yogurt

1 (10-3/4oz) can cream of chicken soup with 1/3 less salt

1 (4oz) can diced green chilies

12 (6-7 inch) white corn or flour tortillas

1 Cup (4oz) shredded reduced-fat Cheddar cheese

1-1/2 Cups chopped cooked chicken

1/4 Cup sliced green onions

Directions

Heat oven to 350F degrees. Spray a 13x9-inch (3 Qt) baking dish with nonstick cooking spray. In med. bowl, combine sour cream, yogurt, soup and chilies; mix well. Spoon bout 3 Tbsp sour cream mixture down center of each tortilla. Reserve 1/4 cup Cheddar cheese; sprinkle each tortilla with remaining cheese, chicken and onions. Roll tortillas and place in spray-coated dish, seam side down. Spoon remaining sour cream mixture over tortillas. Cover with foil and bake for 25 to 30 minutes, or until hot and bubbly. Remove foil; sprinkle with reserved 1/4 cup cheese. Return to oven & bake, uncovered, an additional 5 minutes or until cheese is melted. Garnish with shredded lettuce and chopped tomatoes, if desired.

Nutritional Information Per Serving: Calories: 358; Fat: 9 g; Sodium: 590 mg; Cholesterol: 63 m; Carbohydrates: 35 g

Diabetic Exchanges: 3 Lean Meat, 2 Bread/Starch, 1/2 Milk, 1 Fat

SLOW COOKER CHICKEN STROGANOFF

This comes from Judi Ann at Allrecipes. Judi Ann wrote, "Cubed chicken breast cooked in the slow cooker with a simple, creamy sauce mixture. This is so good, and so easy to make on a busy day. Serve over hot cooked rice, if desired."

Prep Time: 10 minutes; Cook Time: 5 hours; Total: 5 hours 10 minutes; Yield: 4 servings

To view this online, go to https://www.allrecipes.com/recipe/17227/slow-cooker-chicken-stroganoff/.

Ingredients

4 skinless, boneless chicken breast halves - cubed

1/8 cup margarine

1 (.7 ounce) package dry Italian-style salad dressing mix

1 (8 ounce) package cream cheese

1 (10.75 ounce) can condensed cream of chicken soup

Directions

Put chicken, margarine and dressing mix in slow cooker; mix together and cook on low for 5 to 6 hours.

Add cream cheese and soup, mix together and cook on high for another 1/2 hour or until heated through and warm.

HEARTY SLOW COOKER CHICKEN CHILI

This is from Diana Rattray, a contributor to The Spruce Eats. She wrote, " This easy slow cooker chicken chili is relatively light and low-calorie compared to the classic beef or pork chili. Boneless chicken breasts and a variety of canned beans make the chili super easy and convenient. If you prefer to cook the chili on the stovetop, see the tips below the recipe.

"Feel free to use boneless chicken thighs in the recipe and use the canned beans you have on hand. We used pinto beans and great northern beans, but kidney beans, navy beans, black beans and cannellini beans are all excellent alternatives."

Prep Time: 15 minutes; Cook Time: 4 hours; Total Time: 4 hours 15 minutes; Makes 8 servings.

To view this yumminess online, go to https://www.thespruceeats.com/hearty-slow-cooker-chicken-chili-4062489.

Ingredients:

2 pounds boneless chicken breasts (about 4 large chicken breast halves)

1 cup onion (chopped)

1/2 cup green bell pepper (chopped)

2 cloves garlic (minced; or 1 teaspoon granulated garlic or garlic powder)

1 (15-ounce) can great northern beans (rinsed and drained)

1 (15-ounce) can pinto beans (rinsed and drained)

1 (14.5-ounce) can stewed tomatoes

1 (14.5-ounce) can diced tomatoes

1 (8-ounce) can tomato sauce

1 1/2 cups corn kernels (frozen, thawed)

1 tablespoon chili powder (heaping)

1 teaspoon cumin (ground)

1 teaspoon dried oregano

1 1/2 teaspoons kosher salt

1/2 teaspoon black pepper (freshly ground)

1 bay leaf

Garnish: sour cream or shredded cheese

Optional: chopped fresh cilantro

Directions

Gather the ingredients.

Dice the chicken or cut it into strips. Put the chicken pieces in the slow cooker along with the onion, bell pepper, garlic, drained and rinsed beans, tomatoes and tomato sauce, corn, chili powder, cumin, oregano, salt, pepper and bay leaf. Stir to blend ingredients.

Cover and cook on high for 1 hour, then cook on low for 3 to 4 hours longer, or until the chicken is cooked and tender. Or cook on high for 3 to 4 hours.

Remove the bay leaf.

Spoon the chili into bowls and garnish with sour cream or shredded cheese, along with chopped fresh cilantro, if desired.

Serve with cornbread, crackers, or crusty bread.

Tips

Stovetop: Put ingredients in a large Dutch oven instead of a slow cooker. Stir and bring to a boil. Reduce the heat to low and simmer for 1 to 2 hours.

For thicker chili, add a few tablespoons of cornmeal about 30 minutes before it's done.

Recipe Variations

Other vegetables that may be added include sliced summer squash or zucchini, shredded or julienne-cut carrots, and sliced celery.

For a little heat, add a few tablespoons of minced jalapeno pepper or serrano. Or add some crushed red pepper flakes.

Use different varieties of canned beans, or use cooked dried beans instead. See crock pot great northern beans.

Use part or all boneless chicken thighs in the recipe. Chicken thighs stay tender and juicy in the slow cooker, so they're especially good in this recipe if you will be cooking it longer than the recommended times.

Try more slow cooker chicken recipes.

QUESO CHICKEN NACHOS

This is from Old El Paso, and begins, "Oven-baked nachos are loaded with taco-seasoned chicken and cheese, topped with a double drizzle of Old El Paso™ Creamy Salsa Verde sauce and Old El Paso™ Creamy Queso sauce, and finished with fresh tomatoes, green onions and cilantro."

Prep Time: 15 minutes; Total Time: 25 minutes; Makes 6 servings

To view this online, go to https://www.oldelpaso.com/recipes/queso-chicken-nachos.

Ingredients

2 teaspoons vegetable oil

2 cups shredded deli rotisserie chicken

1 package (0.85 oz) Old El Paso™ Chicken Taco Seasoning Mix

1/4 cup water

1 can (4.5 oz) Old El Paso™ Chopped Green Chiles

8 cups tortilla chips

1 package Old El Paso™ Shredded Mexican Style 4 Cheese Blend (8 oz)

3 tablespoons Old El Paso™ Creamy Queso sauce

3 tablespoons Old El Paso™ Creamy Salsa Verde sauce

1/2 cup quartered grape tomatoes

1/4 cup sliced green onions

2 tablespoons chopped cilantro

Preparation

Heat oven to 400°F. Line 15x10x1-inch pan with foil, and spray with cooking spray.

In 10-inch skillet, heat oil over medium heat. Add chicken, taco seasoning mix, water and green chiles; cook 4 to 6 minutes, stirring frequently, until chicken is heated through. Remove from heat.

Spread half of chips evenly in pan. Top chips with half of the chicken mixture; sprinkle 1 cup of the cheese over chicken. Repeat layers.

Bake 8 to 10 minutes or until cheese is melted. Drizzle with sauces, and top with tomatoes, green onions and cilantro; serve immediately.

Expert Tips

Lining your pan with foil makes an easy cleanup!

Top with sliced jalapeño chiles if you prefer a bit of spicy heat with your nachos!

Fresh pico de gallo is a great alternative topper for your nachos!

Exchanges: 1 Starch, 1 1/2 Other Carbohydrate, 2 Very Lean Meat, 1 High-Fat Meat, 3 1/2 Fat

Carbohydrate Choice: 2

CHICKEN GUMBO SOUP

Recipe Yield: Yield: 6 servings

Serving Size: 1 cup

Source: The New Soul Food Cookbook for People with Diabetes

Book Title: The New Soul Food Cookbook for People with Diabetes

View online at https://diabeticgourmet.com/diabetic-recipes/chicken-gumbo-soup

Ingredients

1 lb boneless, skinless chicken breast, diced

3 cups reduced-sodium, reduced-fat chicken broth, divided

3 cups water

1 cup chopped onion

1 clove garlic, minced

1 tsp salt

1/2 tsp pepper

1 bay leaf

1/8 tsp sage

1/4 tsp red pepper flakes

1/4 tsp thyme

1 cup chopped fresh tomatoes

1 cup corn kernels, frozen or fresh

1 cup frozen okra

2 Tbsp canola oil

1/4 cup flour

2 cups cooked brown rice

Directions

Place the chicken in a large soup pot with 1 cup of broth. Bring to a boil.

Add the additional broth, water, onion, garlic, salt (omit this if you need to reduce total sodium), pepper, bay leaf, sage, red pepper flakes, and thyme and simmer for 20 minutes.

Add the tomatoes, corn, and okra and simmer for 15 minutes.

In a separate pan, heat the oil and flour and stir until the flour and oil are golden brown and bubbly, stirring constantly. Add 1 cup of the soup broth to the mixture and whisk until smooth.

Add the mixture back to the soup pot and whisk until dissolved. Simmer 30 minutes. Stir in the rice the last 10 minutes of cooking.

Nutritional Information Per Serving: Calories: 279; Fat: 7 g; Sodium: 720 mg; Cholesterol: 43 mg; Protein: 23 g; Carbohydrates: 31 g

Diabetic Exchanges: 2-1/2 Starch; 2 Lean Meat