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Diabetic Marinade Recipes

Cooking Tips: Marinades

Cooking Tips: Marinades

Just because you have diabetes, you don't have to eat bland food. You're probably well aware of that, but one of the challenges of cooking (even if you don't have diabetes) is keeping things flavorful and interestingwhile watching the health content. In days past, we finished off a dish with a sauce, usually laden with butter or oil plus a myriad of other ingredients to complement the flavor of the food we were preparing. Eating lighter (and healthier), the sauces are now less frequent, and instead, we flavor the food first with marinades. Why to Use Marinades to Flavor Your Food When You Have Diabetes Why marinate? Besides adding flavor to the food, it also very often helps to tenderize tough meat or enhance the flavor of a milder-tasting food. Since much of the beef, pork, lamb, and poultry are being bred leaner, marinades have become very important part of both indoor and outdoor cooking. Marinades may taste like a complicated recipe, but they are actually pretty simple to concoct. Start with an acidic base (fruit juices or vinegar), then add spices or herbs to elevate the flavor of everything from meat to vegetables. Here's some other add-ons so that you can develop your own recipes for marinades without a drop of oil (or other fat). To impart a flavor of the Southwest, Mexico, South America, the Pacific Rim, India, or Middle East, add a spice blend of ground chiles, oregano, ground cumin, and garlic. To further develop an Asian interest, add fresh ginger, star anise, sesame seeds, and hot pepper sauce. For a sweet, pungent curry flavor, combine ginger, cloves, turmeric, cinnamon, cayenne pepper, and cumin. Shake up everyone's taste buds with a savory blend of mustard (Dijon or coarse grain), marjoram, sage, rosemary, and thyme. Balsamic vinegar is a godsend for pe Continue reading >>

Best Steak Marinade In Existence

Best Steak Marinade In Existence

Pretty tasty stuff. I didn't blend this and really can't see why you'd have to. Just throw it into a ziploc bag and mix is up. I cut the marinade in half because I had just two steaks. I use... This marinade was amazing. I really wasn't sure about the ingredients (didn't want teriyaki type), and decided to take a chance based upon the ratings. Boy, was I glad I did. The steaks ended... The best marinade that I have ever used. I was very skeptical, aspecially after I blended it. It did not look like it would taste good but it was really really good. I used top sirloin. Highly r... Steak purist as he is, hubs preferred his steak without this marinade and didn't use it. In hindsight I wish I would have followed suit. Thank goodness l at least used fresh garlic, but I think... I don't know if this is "THE BEST" steak marinade, but it comes in close. I used this on two pretty large NY stips and it came out great! I cut the olive oil down to 1/4 c. and used all minced... Very good marinade. I only had garlic salt, and it was a mistake to use it. The garlic salt made the marinade too salty, definitely make sure you use garlic powder as the resipe calls for! Ot... This recipe is Awesome. My husband LOVED it. I didn't have any Lemon Juice so I used Lime and it came out Great. Excellent Marinade. I actually didn't add the last 4 ingredients. I didn't have parsley flakes & just forgot the pepper. I marinated 4 large Ribeyes for about 4-5 hours and the steaks were delic... This is good, but I have been doing the "exact ingredients for over 20 years. You "do not" need to blend ingredients in a blender at all. In fact, if, after tasting "mixture", it seems "to stron... Continue reading >>

8 Great Recipes For A Diabetic Steak Dinner

8 Great Recipes For A Diabetic Steak Dinner

Our Best Low-Carb Recipes: 30 Low-Carb Dinner Recipes, Desserts, and More Eating healthy has never tasted so good with this FREE eCookbook. From low-carb breakfast recipes to low-carb dinners and even low-carb desserts, you'll be able to stick to your healthy eating lifestyle with ease! Bonus: Get our newsletter & special offers for free. We will not share or sell your email address. View our Privacy Policy Home > Editor's Picks > 8 Great Recipes For A Diabetic Steak Dinner 8 Great Recipes For A Diabetic Steak Dinner You must be logged in to add a private note. Login | Register We are adding the recipe to your Recipe Box. You must be logged in to add a recipe. Login | Register Our collection of recipes for a diabetic steak dinner will knock your socks off! Sure, we've included the classic dishes like Grilled Flank Steak , but we also have more creative entrees like our Steak Fajita Bowl. If you're looking for healthy steak salad recipes, we've got that, too! Look no further than our Marinated Steak Salad . Whatever kind of steak you're craving, we know you'll find it here! Think you can only enjoy the taste of your grilled specialties in the summer or when the weather is warm? Not so, thanks to the availability of grill pans and ridged skillets. We can savor tasty delights like Grilled Flank Steak all year 'round. By using reduced fat ingredients and no-yolk noodles, the Mr. Food Test Kitchen devised a tasty and guilt-free way for everyone to enjoy the mouthwatering taste of Homestyle Beef Stroganoff. This is one steak dinner recipe you'll want to cozy up with. If you're looking for diabetic picnic recipes, look no further! These fit any time we want the big taste of the grill, whether it's Memorial Day, July 4th, or even a winter day - 'cause our Twin Pepper Steak Kab Continue reading >>

Diabetic Recipe Pork Stir Fry With Balsamic Vinegar Marinade | Olive Oil Marketplace

Diabetic Recipe Pork Stir Fry With Balsamic Vinegar Marinade | Olive Oil Marketplace

Diabetic Recipe Pork Stir Fry with Balsamic Vinegar Marinade Diabetic Recipe Pork Stir Fry with Balsamic Vinegar Marinade As you may know, vinegar is a natural meat tenderizer. Mix it with a little bit of light soy sauce and a pinch of ground ginger to create an easy balsamic vinegar marinade. For a diabetic-friendly meal, pair this stir-fry dish with brown rice or whole-grain noodles. 1 lb. lean pork loin (sliced into about 1-inch strips) 1 small Italian squash (peeled and diced) Combine soy sauce, balsamic vinegar and ground ginger in a bowl. Add pork and toss together thoroughly. Cover and let marinate in the refrigerator for 1 - 2 hours. Heat oil in a skillet over medium-high heat. Add onion and cook until it becomes soft and slightly yellow. Add the marinated pork and all the liquid from the marinade. Stir fry for about 2 minutes. Add Italian squash and bean sprouts. Continue cooking until the meat is fully cooked and the vegetables are tender. Add salt and pepper to taste. Serve with a small bowl of cooked brown rice. Continue reading >>

Grilled Marinated Chicken Breasts

Grilled Marinated Chicken Breasts

You are here: Home / Special Diets / Paleo / Grilled Marinated Chicken Breasts Grilled marinated chicken breasts? Big deal. Well, yes, it is a big deal actually. These may be the juiciest boneless chicken breasts Ive ever pulled off a grill. Try them for your Memorial Day cookout. If youre like me, you avoid grilling boneless breasts because its so easy for them to dry out (even with The Grillmasters considerable talents). The secret to juicy chicken, according to Giuliano Hazan in Hazan Family Favorites, is fresh lemon juice. Marinating in lemon juice kicks off the cooking process before you even fire up the grill so you dont have to cook the breasts as long and the meat stays moist. Brilliant! The Grillmaster was suffering from a miserable cold, so I decided to cook the chicken in a grill pan on the stove instead of on our Weber. I knew hed be twitching instead of resting if he knew I was near the charcoal. I went to snip from rosemary from the bush in our yard, then I remembered that little hurricane last summer that took no mercy on my herb garden. Im sure my neighbor wont miss that sprig of rosemary I borrowed. This recipe is easy, but I do want to warn you about one thing. After you flip the breasts, youre supposed to pour the marinade over the chicken while its on the grill (or in the pan). I tried to do this slowly and carefully because I wanted to make sure all parts of each piece of chicken got juiced. Big mistake. The steam created burned the heck out of my hand. I recommend you pour and get out quickly. I served this with Hazans Nonno Fins Beans . Disclosure: I received a free review copy of Hazan Family Favorites by Giuliano Hazan from ABRAMS. Lay the chicken breasts in a shallow baking dish large enough to accommodate them without overlapping. Peel and li Continue reading >>

Three-way Marinated Chicken

Three-way Marinated Chicken

4 skinless, boneless chicken breast halves (1 to 1 1/4 pounds total) 1 Lemon-Thyme Marinade, Rosemary-Onion Marinade, or Chile-Citrus Marinade Place chicken in a resealable plastic bag set in a shallow dish. Pour marinade into bag with chicken; seal bag. Marinate in the refrigerator for at least 2 hours or up to 4 hours, turning bag occasionally. Drain chicken, reserving marinade. Place chicken on the rack of an uncovered grill directly over medium coals. Grill for 15 to 18 minutes or until chicken is no longer pink (170 degrees F), turning once and brushing with reserved marinade once halfway through grilling. Discard leftover marinade. Makes 4 servings. (Nutrition facts are listed using the Lemon-Thyme Marinade.) Lemon-Thyme Marinade: In a small bowl, combine 1/4 cup snipped parsley; 1/4 cup lemon juice; 1/4 cup olive oil; 1 tablespoon snipped fresh thyme or 1 teaspoon dried thyme, crushed; 2 teaspoons snipped fresh marjoram or 1/2 teaspoon dried marjoram, crushed; 2 cloves garlic, minced; 1/2 teaspoon ground black pepper; and 1/8 teaspoon salt. Rosemary-Onion Marinade: In a small bowl, combine 1/4 cup chopped onion; 1/4 cup olive oil; 1/4 cup white wine vinegar; 1 tablespoon snipped fresh rosemary or 1 teaspoon dried rosemary, crushed; 1/2 teaspoon ground black pepper; and 1/8 teaspoon salt. Rosemary-Onion Marinade: Per serving: 189 cal., 8 g total fat (1 g sat. fat), 66 mg chol., 95 mg sodium, 1 g carbo., 0 g fiber, 26 g pro. Exchanges: 3.5 very lean meat, 1.5 fat. Carb choices: 0 Chili-Citrus Marinade: In a small bowl, combine 1/3 cup orange juice; 1/4 cup lemon juice; 1 tablespoon snipped fresh cilantro or parsley; 2 teaspoons snipped fresh mint or 1/2 teaspoon dried mint, crushed; 2 teaspoons chili powder; 3 cloves garlic, minced; and 1/4 teaspoon salt. Chili-Ci Continue reading >>

Marinated Steak And Broccoli

Marinated Steak And Broccoli

This Marinated Steak and Broccoli has to be one of the easiest and healthiest weeknight dinners you can cook. If you prepare the marinated steak ahead of time, the total cooking time is just 5 minutes. My biggest challenge with healthy eating has always been getting enough veggies. I love almost every type of protein, but often find cooked vegetables to be boring. I am always looking for ways to make my veggies more interesting and thats why this Marinated Steak and Broccoli is so amazing! The genius of the recipe is that you cook the broccoli in the marinade from the steak, which means that everything tastes like marinated meat(not quite, but you get the idea). The broccoli stays almost raw, but it absorbs a ton of flavor from the marinade. When you put everything on top of a little rice, quinoa, or something else that can soak up the marinade, you get a meal that is perfect for a healthy fitness lifestyle and where the steak and marinade flavor is infused into every bite. You can use this method with any kind of vegetable that only needs 2-4 minutes in the pan, as long as they dont have a very strong flavor on their own (I tried using cauliflower and didnt like it very much). This has to be one of the easiest and healthiest weeknight dinners you can cook. It takes about 2 minutes to cut the steak into thin strips and place it in the marinade. You can do that before you leave in the morning or just when you get home from work. When you are ready to eat, the meal is ready in 5 minutes from the time you open your fridge to get the marinated steak. PRO TIP: I usually serve the Marinated Steak and Broccoli over rice or quinoa. A good trick to kick the flavor up another notch is to cook your rice in a little bit of chicken stock (just add a quarter of a bouillon cube) and Continue reading >>

Chicken Teriyaki - Diabetic Friendly Recipe

Chicken Teriyaki - Diabetic Friendly Recipe

Chicken Teriyaki - Diabetic Friendly Recipe This has tangy flavors of the Orient.The Chicken is slightly sweet and succulent. It's sure to be a hit! Also it is a low carbohydrate and great for the Carb counter or the Diabetic. Feel free to use any of the below tags. Click one to add it. 4 skinless, boneless chicken breast halves ( 4oz each ), cut into 1-inch chunks 1 In a medium bowl, combine sesame seeds, soy sauce, honey, oil, ginger, garlic, and pepper. Mix well. Set aside 2 Tbs. Of marinade. Add the chicken to remaining marinade in bowl and stir to coat. Cover bowl with plastic wrap; refrigerate for 30 minutes, stirring occasionally. 2 Preheat the broiler. Remove the chicken from marinade; place on a broiler pan. Discard the marinade in bowl. Broil 5 inches fromheat, basting with reserved marinade and turning once, until no longer pink in center, about 10 to 12 minutes. 3 Garnish chicken with green onion. Serve immediately. For a special occasion, serve the chicken over Chinese noodles with a dipping sauce. To prepare the sauce, in a small bowl, combine cup reduced-sodium soy sauce, 1 tsp. Minced fresh ginger, and colve garlic, minced. Mix well. You can also use Mirin(a sweet Japanese wine) or a little Sake with some sugar in the marinade. Per Serving: Calories 183, Carbohydrates 9g, Protein 27g, Sodium 300mg, Fat 4g, Cholesterol 66mg. Note: This is a Diabetic Friendly recipe. Continue reading >>

Balsamic Marinated Chicken

Balsamic Marinated Chicken

Sweet-tart balsamic vinegar spiked with garlic and Italian seasoning makes a fast and flavorful marinade for chicken. Serve with sliced tomatoes and grilled eggplant slices. Total Time: 1 hour 25 minutes (including 1 hour marinating time) 1-1 1/4 pounds boneless, skinless chicken breast, (see Note) Cover and refrigerate the marinade for up to 3 days; marinate the chicken for up to 12 hours. Whisk oil, vinegar, garlic, Italian seasoning, salt and pepper in a bowl until well combined. Place chicken in a shallow dish or 1-gallon sealable plastic bag. Add the marinade and refrigerate for at least 1 hour and up to 12 hours. Remove from the marinade and pat dry. Preheat grill to medium-high or position a rack in upper third of oven and preheat broiler. To grill: Oil the grill rack (see Tip). Grill the chicken, turning once, until an instant-read thermometer inserted into the thickest part registers 165F, 4 to 8 minutes per side. To broil: Line a broiler pan (or baking sheet) with foil and coat with cooking spray. Place the chicken on the foil. Broil, watching carefully and turning at least once, until an instant-read thermometer inserted into the thickest part registers 165F, 10 to 15 minutes total. Continue reading >>

Mediterranean Marinated Salad

Mediterranean Marinated Salad

Get a print subscription to Reader's Digest and instantly enjoy free digital access on any device. [quicklook-recipe prep_time=1 hr cook_time=4 hrs serves=4 details= ] Inspired by Mediterranean cooking methods, this salad of roasted vegetables has a rich flavor cut by a piquant dressing. It is ideal for a healthy mid-week meal with crusty bread, some pasta, or couscous. It is also good as a dinner-party appetizer and delicious with grilled fish, poultry, or meat. [ingredients-list title=Ingredients serving_size=] 1 small eggplant, cut into 1-inch-thick slices 1 red pepper, cored, seeded, and cut into 2-inch squares 1 yellow pepper, cored, seeded, and cut into 2-inch squares 4 canned anchovy fillets, drained and finely chopped (optional) 2 tablespoons finely chopped fresh rosemary [step-list-wrapper title=How to make it time=5 hours] [step-item number=1 image_url= title= ] Preheat the oven to 400F. Lay the eggplant slices in a single layer in a large roasting pan. Arrange the red and yellow peppers and zucchini around the eggplant, placing them cut sides up.[/step-item] [step-item number=2 image_url= title= ]Brush the vegetables lightly with the oil. Scatter the garlic, anchovies (if using) and chopped rosemary over the vegetables, and add salt and pepper to taste. Roast the vegetables for 25 to 30 minutes.[/step-item] [step-item number=3 image_url= title= ]Cover the vegetables with foil and roast until they are tender, about 10 to 15 minutes. Transfer the cooked vegetables to a large dish and drizzle the cooking juices over them.[/step-item] [step-item number=4 image_url= title= ]Whisk the dressing ingredients together and pour over the vegetables. Cover and leave to cool completely, then put the vegetable salad in the refrigerator to marinate for at least 4 hours.[/st Continue reading >>

Easy, No-fail Chicken Marinade Recipe

Easy, No-fail Chicken Marinade Recipe

If youre on the lookout for a simple, no-fail chicken marinade recipe, youve found it. Use this for baked or grilled chicken. Jump to the Chicken Marinade recipe now or read on to see our tips. This easy(and healthy) chicken marinade has a tangy combination of lemon, garlic, red pepper flakes and mustard. This just might be one of the best marinades, ever. Itis perfect for roasted, baked, or grilled chicken and works well for chicken breasts or thighs. In fact, if you scroll down a little, youll see its versatile enough to work with turkey, pork, seafood, and vegetables. This flavor combination isone of our favorites were clearly big fans of the lemon-mustard combo, just take a look at our Easy Lemon Chicken Thighs . Weuse lots of lemon, some garlic, and mustard with the chicken thighs. It was this recipe that inspired us to share thismarinade. One weve used lots of times since then. Heres another way we love usingthemarinade. Our Grilled Lemon Garlic Chicken Wings marinate for at least an hour, and then we grill themuntil tender and brown. They are seriously delicious. This is the BestChicken Marinade. It Can Even Be Used for Pork, Fish, and Vegetables! The combination of lemon, garlic and mustard is killer with chicken, but this can be used for so much more. Any hearty white fish would love it think mahi mahi or swordfish and dont get me started with how amazing shrimp would be. Vegetables like cauliflower and broccoli would be great, too. Try tossing broccoli in the marinade then grill it. Incredible! You could even turn this into a tangy salad dressing. By reducing the mustard a little and increasing the olive oil, you would have a homemade dressing ready for salad or veggies we really like the idea of tossing it with someroasted vegetables. Check out our recipe be Continue reading >>

Marinated Grilled Chicken With Zucchini

Marinated Grilled Chicken With Zucchini

This delicious dish is perfect for a busy weeknight dinner. Just remember to marinade the chicken the night before if you want extra flavor. Prep Time: 1 hour (includes marinating time) Serving Size: 4 ounces chicken tenders and 1/2 cup zucchini rounds 1 pounds boneless chicken breast tenderloins 2 medium zucchini, sliced into 1/2-inch circles In a medium bowl, whisk together all marinade ingredients. Place the chicken tenderloins in a large plastic storage bag. Pour marinade over tenderloins and coat well. Seal bag and refrigerate 1 hour or overnight. Spray grill with cooking spray and preheat to medium-high. Place chicken tenderloins on grill and brush with any remaining marinade. Grill about 4-5 minutes per side or until done. Brush zucchini with olive oil. Grill 3-5 minutes per side. Serve chicken tenderloins with zucchini rounds. Dietitian Tip: Chicken is a lean protein source, but some people complain that it gets boring.. This delicious dish is perfect for a busy weeknight dinner. Just remember to marinade the chicken the night before if you want extra flavor. Confirm ingredients are gluten-free and this recipe can be made gluten-free. Planning a picnic with the fam? Here are 10 healthy picnic foods to consider for your menu this summer! There is a place for sweets and desserts in your meal plan. You can still enjoy these treats on special occasions without feeling guilty. Youll just need to make some adjustments to the other foods you eat. Calculate the number of calories you should eat each day to maintain your present body weight: Please select an option before you continue. I don't do any physical activity other than what I need to do for my usual activities, such as going to work or school, grocery shopping, or doing chores around the house. I do some moder Continue reading >>

Chicken Kabobs With Ginger Lemon Marinade

Chicken Kabobs With Ginger Lemon Marinade

Diabetes & You > Recipes > Chicken Kabobs with Ginger Lemon Marinade Chicken Kabobs with Ginger Lemon Marinade This tart yet sweet marinade complements veal and firm white fish, too. This tart yet sweet marinade complements veal and firm white fish, too. For a change, try a combination of red or yellow pepper instead of 8 oz boneless skinless chicken breasts, cut into 2-inch (5 cm) 16 pineapple chunks (fresh or canned) 16 1 tsp minced gingerroot (or tsp/1 mL ground) 5 mL tsp ground fennel seeds (optional) 2 mL Ginger Lemon Marinade: In small bowl, combine lemon juice, water, vegetable oil, sesame oil, vinegar, brown sugar, ginger, coriander, and fennel seeds (if using); mix well. Add chicken and mix well; marinate for 20 minutes. Alternately thread chicken cubes, green pepper, pineapple and tomatoes onto 4 long or 8 short barbecue skewers. Barbecue for 15 to 20 minutes or just until chicken is no longer pink inside, brushing often with marinade and rotating every 5 minutes. Canadas Choice per Serving: 1 Carbohydrate, 1 Meat & Alternatives Recipe reprinted with permission from Complete Canadian Diabetes Cookbook, Katherine E. Younker, Robert Rose Inc., 2005, Continue reading >>

Balsamic Marinated Chicken Recipe - Eatingwell

Balsamic Marinated Chicken Recipe - Eatingwell

Whisk oil, vinegar, garlic, Italian seasoning, salt and pepper in a bowl until well combined. Place chicken in a shallow dish or 1-gallon sealable plastic bag. Add the marinade and refrigerate for at least 1 hour and up to 12 hours. Remove from the marinade and pat dry. Preheat grill to medium-high or position a rack in upper third of oven and preheat broiler. To grill: Oil the grill rack (see Tip). Grill the chicken, turning once, until an instant-read thermometer inserted into the thickest part registers 165F, 4 to 8 minutes per side. To broil: Line a broiler pan (or baking sheet) with foil and coat with cooking spray. Place the chicken on the foil. Broil, watching carefully and turning at least once, until an instant-read thermometer inserted into the thickest part registers 165F, 10 to 15 minutes total. Make Ahead Tip: Cover and refrigerate the marinade for up to 3 days; marinate the chicken for up to 12 hours. Note: It's difficult to find an individual chicken breast small enough for one portion. Removing the thin strip of meat from the underside of a 5-ounce breastthe chicken tenderremoves about 1 ounce of meat and yields a perfect 4-ounce portion. Wrap and freeze the tenders and when you have gathered enough, use them in a stir-fry or for oven-baked chicken fingers. If you can only find chicken breasts closer to 8- to 9-ounce each, you'll only need 2 breasts for 4 servingscut each one in half before cooking. Tip: Oiling a grill rack before you grill foods helps ensure that the food won't stick. Oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.) When grilling delicate foods like tofu and fish, it is helpful to coat the food with cooking spray. This is my family's new go-to chicken marinade. It is supe 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 >>

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