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Diabetic Chicken Tacos

Shredded Chicken Tacos

Shredded Chicken Tacos

Total Time 5 hrs 15 mins to 6 hrs 15 mins (low) or 2 3/4 to 3 1/4 hours (high) 1 14 1/2 - ounce can fire-roasted diced tomatoes, undrained 1 fresh jalapeno pepper, halved and stemmed* 2 pounds skinless, boneless chicken thighs 16 6 - inches corn or flour tortillas, warmed Guacamole, snipped fresh cilantro, and/or lime wedges (optional) In a blender combine the first six ingredients (through salt); cover and blend until smooth. Pour tomato mixture into a 3 1/2- to 4-quart slow cooker. Add chicken thighs; stir to coat. Cover and cook on low for 5 to 6 hours or on high for 2 1/2 to 3 hours. Remove chicken to a bowl. Shred chicken using two forks. Add enough sauce mixture from slow cooker to shredded chicken to moisten. Serve chicken in tortillas. If desired, top with guacamole, cilantro, and/or lime wedges. *Tip: Because hot chile peppers, such as jalapenos, contain volatile oils that can burn your skin and eyes, avoid direct contact with chiles as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the chile peppers, wash your hands well with soap and water. PER SERVING: 256 cal., 6 g total fat (1 g sat. fat), 106 mg chol., 414 mg sodium, 24 g carb. (4 g fiber, 4 g sugars), 25 g pro. Continue reading >>

Shredded Chicken Tacos With Mango Salsa

Shredded Chicken Tacos With Mango Salsa

Place chicken in a skillet, and cover with water; bring to a boil over medium-high heat. Boil 1 minute. Remove pan from heat; cover and let stand 15 minutes or until chicken is done. Remove chicken from pan; cool slightly. Tear chicken into strips. Combine 2 tablespoons juice, oil, and 1/4 teaspoon salt in a bowl. Add chicken; toss to coat. Combine mango, tomato, cilantro, and jalapeo in a small bowl. Stir in remaining 1 tablespoon juice and remaining 1/4 teaspoon salt. Heat tortillas over medium-high heat directly on the eye of a burner or in a skillet for about 15 seconds on each side or until lightly charred. Top tortillas evenly with chicken mixture, coleslaw, and mango mixture. Top each taco with about 1 teaspoon crema. MyRecipes is working withLet's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov . Continue reading >>

Diabetic Beef Tacos Recipes

Diabetic Beef Tacos Recipes

Healthier version of ground beef tacos...using half ground turkey, half ground beefSubmitted by: HAYLIEVSMOMMY CALORIES 126 FAT 6 PROTEIN 8 CARBS 10 FIBER 1 Full ingredient & nutrition information of the Tacos Calories This is a healthy alternative to Beef TacosSubmitted by: ADVNTRGRL CALORIES 159 FAT 1 PROTEIN 14 CARBS 24 FIBER 6 Full ingredient & nutrition information of the Crockpot Chicken Taco Stew Calories Tacos are one of my favorite all time things and this recipe satisfies my craving.Submitted by: RAWEBER1117 CALORIES 374 FAT 19 PROTEIN 26 CARBS 23 FIBER 2 Full ingredient & nutrition information of the Taco Salads Calories I use this for taco salad and taco pie.Submitted by: FIONNUALLA CALORIES 136 FAT 5 PROTEIN 10 CARBS 13 FIBER 4 Full ingredient & nutrition information of the Taco Filling Calories Great Low Fat Taco SaladSubmitted by: LMR967 CALORIES 311 FAT 7 PROTEIN 38 CARBS 25 FIBER 3 Full ingredient & nutrition information of the Taco Salad Calories On a reduced carbohydrate diet, but craving tacos? This taco salad gets you all of the taste, but only a fraction of the carbs! Leave out the tomatoes and save an extra two carbs per serving.Submitted by: TOASTERGIRL CALORIES 489 FAT 36 PROTEIN 31 CARBS 10 FIBER 1 Full ingredient & nutrition information of the Low Carb Taco Salad Calories Continue reading >>

Spicy Chicken Tacos Recipe - Eatingwell

Spicy Chicken Tacos Recipe - Eatingwell

Preheat oven to 300F. Wrap tortillas in foil and bake until heated through, 10 to 15 minutes. Meanwhile, season chicken with salt. Heat 1 teaspoon oil in a large heavy skillet over high heat until very hot. Add chicken and cook, stirring until browned on all sides, about 6 minutes. Transfer to a bowl. Reduce heat to medium and add the remaining 1 teaspoon oil to skillet. Add onion and cook, stirring, until they start to brown around the edges, 3 to 5 minutes. Add bell pepper, garlic, jalapeno and cumin. Cook, stirring, until peppers are bright green but still crisp, 2 to 3 minutes more. Stir in salsa and reserved chicken. Cook, stirring, until chicken is heated through, about 2 minutes. Remove from heat and stir in cilantro. Spoon into warmed tortillas and garnish with scallions, tomatoes and sour cream. Tasty recipe and pretty easy to make. I took the advice of the above commenters and chopped everything first. I used a "medium" salsa because I didn't want too much spice, but I think I will use spicy salsa next time. There isn't that much salsa in the recipe to overwhelm the dish with heat. This was actually better the 2nd day we had it. (Seems like all the commenters are cooking for less than 4 people!) This dish was SOOOOOO GOOODmy boyfriend and myself couldn't get enough. i was surprised by how well it turned out and what a hit it was.the chopping was a task but very much well worth it. i did all my choppings first so that when i started to put everything on heat it was just a simple flow. to add a little extra spice i put sliced round pieces of Jalapenos and let them cook with the onion,cumin, bell peppers, jalapeno pieces and garlic.bottom line... this was a GREAT dinner and we had plenty of left overs for a quick heat up. Excellent! My wife's favorite new dish. Continue reading >>

Chicken Tacos - Kraft Recipes

Chicken Tacos - Kraft Recipes

Make taco night great with these flavorful Chicken Tacos! Combine chunky chicken with taco seasoning for an easy Mexican entre. 1 lb. boneless skinless chicken breast, cut into 1/2-inch pieces 1 pkg. (1-1/4 oz.) TACO BELL Taco Seasoning Mix 1 cup KRAFT Mexican Style Finely Shredded Taco Cheese Spray large skillet with cooking spray. Add chicken; cook and stir on medium heat until cooked through. Stir in seasoning mix and water. Cook 10 min. or until sauce is slightly thickened, stirring occasionally. Spoon 2 Tbsp. chicken mixture into each taco shell; sprinkle with cheese. Top evenly with lettuce and tomato. Serve with steamed rice and cut up fresh fruit. Cutting raw boneless chicken breasts into pieces is a slippery task. Make it safer and prevent the knife from slipping by cutting the chicken while it is partially frozen. Serving Size Makes 4 servings, 2 tacos each. * Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used. Rated 5 out of 5 by Azprettygirl1968 from In our household we have both cardiac and diabetic problems so we are always looking for something... In our household we have both cardiac and diabetic problems so we are always looking for something fun to make and eat that is still healthy for both of us. This was a wonderful recipe for us to share with dinner guests as well. They raved the entire evening about how good they were. You can imagine their astonishment when I told them how easy it was. My friend even called me later that week to invite us to her home for her version of them. Thank you once again! Rated 5 out o Continue reading >>

7 Chicken Recipes For Diabetics

7 Chicken Recipes For Diabetics

Onions and leeks are from the same family, but they taste different. Leeks are sweeter and milder than onions. In this recipe, chicken is glazed in Dijon mustard and roasted with a fusion of leeks, onions, garlic, and shallots. According to a 2015 animal study , onions lower high blood sugar levels when given with the diabetes drug metformin. 3. Oven-Fried Parmesan Chicken Drumsticks Think you cant bite into a fried chicken leg if you have diabetes? Think again! The chicken drumsticks in this recipe are coated in a savory Parmesan cheese and breadcrumb crust. Theyre oven-baked instead of fried. Chicken drumsticks are higher in fat than chicken breasts, so be sure to balance your meal with low-fat sides. Drumsticks are still a great source of protein and much cheaper to buy. This recipe brings to mind apple-picking in early fall, but its tasty any time of year. Tart green apples and thyme are the perfect complements for boneless, skinless chicken breasts. Since the fiber in apples is a good carb that doesnt raise blood sugar levels, you can rest assured youre eating a healthy meal. A great roast chicken is a staple in many recipe arsenals. Its the perfect meal option for an elegant dinner party or a casual family dinner. For this recipe, apples, onions, garlic, and spices are stuffed into the cavity of a whole chicken. The chicken then gets an olive oil rub-down and is roasted to moist perfection. Make sure to peel off the skin before eating the meat. Use the leftovers to create a healthy chicken salad made with Greek yogurt and celery. 6. Marinated Grilled Chicken with Zucchini If youve got raw chicken in the fridge, a bumper crop of zucchini, and a grill, then youve got the makings of a healthy dinner. After being marinated in a blend of clementine orange juice, olive Continue reading >>

Chicken Taco Casserole

Chicken Taco Casserole

Loved this recipe. I used both pinto and black beans in mine. The only thing I might do different next time is not add the chips. I will serve them uncooked on top of the cooked casserole or ... The first time I made this casserole, I used half a 12-oz. jar of chicken gravy in place of the second can of cream of chicken soup, because that's what was on hand. Yesterday, I made the recipe... Very easy recipe. Best idea would be to make the chicken a day before hand though. I did change a couple of things: I only used 1 can of condensed cream of chicken soup (2 would've been way t... My family loves this recipe. We add corn as well, and a layer of rice on the bottom to make it complete. Rarely are there any leftovers, but when there are, every one fights over them LOL! Yummy! My husband almost ate the entire dish. Not spicy (unless you add some kind of hot sauce), but very tasty. Great meal for a weekday. This is my third time making this delicious dish. I do just a few things differently. I use a cup of plain Greek yogurt instead of sour cream and nobody in the family was the wiser, two cans o... I wish half stars could be given, because this recipe is more like 4.5 stars. It's a really great, flavorful and EASY recipe. The only thing I will do different next time is use less soup as i... I put all the ingredients in my crockpot, on low, to cook. I added cream cheese instead of sour cream. Also I added 1/2 teaspoon of cumin and red pepper, for a little added spice. I layered the ... Continue reading >>

Chicken Taco Casserole

Chicken Taco Casserole

12 ounces chicken breast strips for stir-frying 1 medium red or green sweet pepper, seeded and chopped 1 10 - ounce package frozen chopped spinach, thawed and squeezed dry 4 6 - inches corn tortillas, coarsely torn 3 ounces reduced-fat Monterey Jack cheese, shredded (3/4 cup) 1/2 cup cherry tomatoes, chopped (optional) 1/2 of an avocado, pitted, peeled, and chopped (optional) Preheat oven to 350 degrees F. Coat an unheated large nonstick skillet with cooking spray. Preheat skillet over medium-high heat. In a medium bowl, toss together chicken, garlic, and chili powder. Add to hot skillet. Cook for 4 to 6 minutes or until chicken is no longer pink, stirring frequently. Remove chicken from skillet; set aside. Pour oil into hot skillet. Add onion and sweet pepper. Cook over medium heat about 5 minutes or until tender, stirring occasionally. Stir in spinach. Coat a 2-quart square baking dish with cooking spray. Spread about 1/2 cup of the salsa into the bottom of the baking dish. Top with half of the tortilla pieces, half of the chicken mixture, and half of the vegetable mixture. Pour half of the remaining salsa over the vegetables and top with half of the cheese. Repeat layers once, except do not top with the remaining cheese. Bake, covered with foil, for 30 to 35 minutes or until heated through. Sprinkle with the remaining cheese. Let stand for 5 minutes before serving. If desired, garnish with cherry tomatoes, chopped avocado, and/or fresh cilantro. PER SERVING: 196 cal., 6 g total fat (2 g sat. fat), 43 mg chol., 544 mg sodium, 15 g carb. (4 g fiber, 4 g sugars), 20 g pro. Continue reading >>

How To Order Fast Food When You Have Diabetes

How To Order Fast Food When You Have Diabetes

Although anyone may develop type 2 diabetes, this kind of diabetes is often caused by poor lifestyle choices, such as being overweight and not being physically active. Controlling your diet by avoiding typical fast-food choices can play a large role in helping control your blood sugar levels — a must when managing type 2 diabetes. Taking this important step may even reduce the amount of medication you need to take each day. But there are many reasons that you might need to rely on fast-food restaurants. For instance, you may work late hours or be pressed for time, and fast food might be the most convenient, or even the only, option available to you. There's no denying that these quick-bite chains seem to be everywhere — the United States has about 7.52 fast-food restaurants per 100,000 residents, according to a study published in December 2011 in the journal Critical Public Health. If you do find yourself needing to order at the drive-thru, don't fret. The key is knowing what to order to get the nutrition you need without jeopardizing your health. Type 2 Diabetes: Better Fast-Food Choices Common sense says that fast food isn't likely to be on the preferred-foods list for people with diabetes. After all, a typical fast-food breakfast can put you at or over your daily limit for fat, cholesterol, and carbohydrates. But many fast-food restaurants offer smart choices that can help you get the nutrition you need with the convenience you desire. For starters, fast food doesn’t have to mean fat-laden fare. Planning ahead is key, says Jenny Dejesus, NP, CDE, a diabetes educator at Weill Cornell Medical Center in New York City. Many fast-food chains now feature healthier choices, and these are the restaurants you want to go to. “If possible, look at the menu ahead of time Continue reading >>

Easy Healthy Taco Salad Recipe With Ground Beef

Easy Healthy Taco Salad Recipe With Ground Beef

FREE LOW CARB RECIPES E-BOOK! Sign up to get a FREE low carb recipes e-book, plus get access to subscriber exclusives! (No spam, ever. You can unsubscribe anytime.) This post may contain affiliate links. I may earn a small commission from purchases made through them, at no additional cost to you, which helps keep this content free. (Full disclosure) We’re probably smack in the middle of the hottest time of year right now. In my kitchen, that equals easy, one-pan dinners that avoid the oven and don’t require keeping the stove on for too long. Salads are perfect for checking those boxes, but of course you still need some protein in there to make it a full meal. That’s where this easy and healthy taco salad recipe comes in. You’ve probably seen Mexican taco salad at restaurants before. In case you haven’t, it’s basically like an enormous Mexican taco in bowl form. No taco shell needed! Unlike most restaurant versions, my healthy taco salad is low carb and gluten-free. Easy Taco Salad Ingredients The way to make easy taco salad is to use simple ingredients. After browning the meat, all you have to do is mix everything together! Store bought taco seasoning saves a lot of time and makes the process easier, but check labels to avoid sugar. It’s not hard to make your own if you have time, though. Salsa and sour cream stand in lieu of a dressing here, which works out surprisingly well. Why spend time creating a complicated taco salad dressing, when these work just as well? When you mix it all up, it tastes like there’s dressing in there, anyway. Possibly the best part is that the whole thing incorporates just ten ingredients from start to finish. And, it’s on the table in merely twenty minutes. The only cooking involved is browning the ground beef on the stove Continue reading >>

Free Diabetic Recipe: Simple Chicken Tacos

Free Diabetic Recipe: Simple Chicken Tacos

FREE DIABETIC RECIPE: Simple Chicken Tacos Tacos are the gateway to enjoying Mexican food at home, because theyre easy to make and even easier to eat. This low-calorie, low-fat take on tacos makes sure that your foray into homemade Mexican cuisine is a healthy one. Calories: 155,Fat: 4 g,Cholesterol: 23 mg,Sodium: 123 mg,Carbohydrate: 14 g, Fiber: 2 g Protein: 16 g 6 skinless, boneless whole chicken breasts, halved 2 cups fat-free, low-sodium canned chicken broth 1 large head iceberg lettuce, finely shredded 4 small firm-ripe tomatoes, halved and sliced thinly 1 bunch fresh cilantro, washed, trimmed, and leaves picked off stems Rinse the chicken breasts, and pat dry with paper towels. Trim and discard fat. Bring chicken broth, chili pepper, garlic clove, and oregano leaves to a boil in large, heavy, deep skillet. Add the chicken breasts. Reduce the heat to simmer and poach for around 8 to 10 minutes, until the chicken is opaque throughout. Cut through the chicken to make sure it is completely opaque. Remove from stove and cool for 15 minutes in the liquid. Shred the meat. Combine the taco sauce and the lime juice, and pour over shredded chicken and toss. Transfer the chicken to a large platter. Keep warm. Meanwhile, heat the taco shells according to the directions on the shells package. Place the heated shells in a basket lined with a thick kitchen towel. Be sure to cover the shells with the towel. Assemble condiments in individual bowls. Serve. This recipe works equally well with corn or flour tortillas. FOR RECIPES LIKE THIS, CLICK HERE TO GET OUR FREE DIABETIC COOKBOOK. Continue reading >>

Tex-mex Chicken Tacos

Tex-mex Chicken Tacos

Place chicken in a plastic bag set in a shallow dish. For marinade, in a small bowl combine orange juice, cilantro, lime peel, lime juice, jalapeno pepper, garlic, salt, and black pepper. Pour over chicken; seal bag. Marinate in the refrigerator for 1 to 2 hours, turning bag occasionally. Drain chicken, reserving marinade. In a large nonstick skillet heat oil over medium-high heat. Add sweet pepper strips; cook and stir until crisp-tender. Remove sweet pepper strips. Add chicken to skillet. Cook and stir for 3 to 4 minutes or until chicken is tender and no longer pink. Stir in corn; heat through. Combine the marinade and cornstarch; add to chicken mixture. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Return sweet pepper strips to skillet; stir to combine. Wrap tortillas in microwave-safe paper towels. Microwave on 100 percent power (high) for 45 to 60 seconds or until warm. Divide the chicken mixture among tortillas and top with sour cream. Fold the tortillas over chicken mixture. Makes 4 servings. PER SERVING: 362 cal., 9 g total fat (3 g sat. fat), 61 mg chol., 138 mg sodium, 47 g carb. (4 g fiber, 6 g sugars), 26 g pro. Continue reading >>

Chicken Enchiladas Verde Stack

Chicken Enchiladas Verde Stack

Home / Recipes / Chicken Enchiladas Verde Stack This recipe gets rave reviews at my house. Perfect comfort food with great flavor without risking eating the entire bowl of chips and salsa at a restaurant! By not rolling an enchilada you eliminate a lot of carbs and time. This recipe has just enough tortillas to give you the taste and texture you just might be craving. That brings me to today. Cooking at my parents house. Trying to get them out of a food rut! Daddy only orders fajitas at a Mexican restaurant and says he likes other things too. What those might be we have no idea. He really only likes about 10 items of food and would be happy to eat only that all the time! So lets see. Chicken. Check! Cheese. Check! Not crazy about avocados. Opps!. Eats red hot sauce not sure about green. Opps! I may be way out on a limb. Which got me to thinking. He might like it with his favorite red salsa. Eliminate the salsa verde and use a mild red salsa. That is an idea for next time. I was looking for a great Mexican dish instead of the obligatory tacos or taco salad that didnt have lots of carbs. That is a tall order. I found a few recipes that I thought would work flavor wise but just needed some tweaking to make it easy, healthy, low carb, diabetic friendly and of course delicious. 1 rotisserie chicken, deboned and diced/shredded Preheat oven to 375 degrees. Gather your ingredients. In a medium saucepan, melt butter. Add garlic and saut for l minute on medium heat. Wisk in the flour and cook for about 1 minute more. This is making your roux. Add the chicken broth and cumin. Bring to a simmer. Remove from heat and stir in the Greek yogurt, Salsa Verde and cilantro. Stir until all incorporated and somewhat smooth. Prepare a 7x9-baking dish with oil. Add about cup sauce to the bot Continue reading >>

Ground Chicken Tacos With Creamy Salsa

Ground Chicken Tacos With Creamy Salsa

In a large saute pan with straight sides over medium-high heat, heat the olive oil. Add the red and green bell pepper, onion and then season with salt and a few grinds of black pepper. Saute until the vegetables are tender then add the garlic, cumin, coriander, cayenne pepper, and sazon seasoning. Cook for a minute or so then add the ground chicken and cook, breaking up the chicken with a wooden spoon while stirring. Make sure to really break up the ground chicken on this step so there are no large clumps. Once the chicken is cooked through, sprinkle the flour over the top and stir while cooking to allow the flour to blend into the chicken for a few minutes. Add the chicken stock then raise the heat to a simmer and cook until the stock thickens a bit, about 4 to 5 minutes. Serve in warm taco shells topped with shredded lettuce and a dollop of Creamy Salsa. Combine the tomatoes, cilantro, red onion, jalapeno, scallion, sour cream hot sauce, garlic powder, and lime juice in a medium bowl. Stir to combine, then season with salt and pepper to taste, and refrigerate at least 1 hour before serving. Continue reading >>

Corn Tortillas Vs Flour Tortillas For Diabetics

Corn Tortillas Vs Flour Tortillas For Diabetics

Corn Tortillas vs Flour Tortillas for Diabetics Corn Tortillas vs Flour Tortillas for Diabetics Theres a lot of debate about whether flour or corn tortillas are healthier. Some will say that flour are healthier if you eat wheat tortillas. Ive always found it to the be the opposite. If youre a diabetic (like me), than corn tortillas, or tortillas de maz, are the way to go. And if you have to also eat gluten-free, like I do, you can enjoy corn tortillas without worry. They dont contain any gluten and theyre much easier to digest! Overall, corn tortillas are the safer bet. Why Corn Tortillas are Better for Diabetics Flour tortillas average about 18g carbs each and only 1g of fiber. A meal of 3 tacos with four tortillas would be a staggering 54 carbs! And these are not those large, burrito-sized tortillas youre thinking of. This is for regular-sized flour tortillas that fit in the palm of your hand. Its just not worth it. Especially if youre used to eating more than one or two tacos at your meal. Corn tortillas on the other hand are only8g carbs each and have four times as much fiber (4g)! If you have three tacos at your meal, thats only 24 carbs! At that rate, you could probably have another taco or two! TIP: When eating out at a Mexican restaurant, ask for two tacos and remove that second tortilla from each taco and split the filling in half. Or you can simply ask them to bring you four tacos and not double up on the tortillas. READ NEXT Ideas for Creative Activities That Can Improve Quality of Life #CareSupport If youre like me andyou love tacos, always try to stick to corn tortillas instead of the carb-loaded flour variation. It will help you stick to your diet and you wont have to miss out on those delicious tacos ever again. Continue reading >>

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