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Diabetic Roasted Chicken

Best And Worst Meals For Diabetes-savvy Dining

Best And Worst Meals For Diabetes-savvy Dining

Balance Your Choices When you have type 2 diabetes, you need to eat a good mix of protein, carbohydrates, and healthy fats. So what's a well-balanced dinner? A power breakfast? The following meal examples can help you make better choices. Some people find it helps to count carbs. Keep in mind recommendations from your doctor or nutritionist, too. The Count: 2,060 calories, 276 g carbs No food is off-limits with diabetes, but this brunch will blow your carb and calorie budget in a hurry. Experts suggest that meals for people with diabetes should have 45-75 grams of carbohydrates, depending on individual goals. Your body weight, activity, and medications all matter. This meal packs enough carbs for four to five meals. The Count: 294 calories, 40 g carbs This quick meal delivers protein in a scrambled egg, and just 40 carbs, mostly from fiber-rich oatmeal and blueberries. Fiber slows digestion to help prevent blood sugar spikes. People with diabetes need to watch all types of carbs: cereal, bread, rice, pasta, starchy veggies, sweets, fruit, milk, and yogurt. Spread your total carbs across the day. The Count: 1,760 calories, 183 g carbs. Before one bite of burrito, you can get 98 grams of carbs and 810 calories in a basket of chips and salsa. If you're trying to slim down and eat less sodium, like many people with diabetes, the burrito adds 950 calories. You also get way more than a whole day's worth of sodium. The Count: 443 calories, 48 g carbs Lean beef and black beans make this Mexican dish a good option for a diabetic diet. The fiber in the beans can help lower blood cholesterol and control blood sugar. Go heavy on the veggies and light on cheese. Enjoy 10 small corn chips (1 ounce) with a little guacamole. The Count: 2,510 calories, 83 g carbs This classic Southern m Continue reading >>

Italian Roasted Chicken And Vegetable Toss

Italian Roasted Chicken And Vegetable Toss

Italian Roasted Chicken and Vegetable Toss Italian Roasted Chicken and Vegetable Toss 2 bone-in chicken breast halves (about 2 pounds total) 2 medium zucchini, cut into 1-inch chunks (about 3 cups) 1 medium red or green sweet pepper, cut into 1-inch chunks (about 1 cup) 1 teaspoon dried Italian seasoning, crushed 8 ounces Mediterranean blend salad greens (8 cups) 1/4 cup shredded Parmesan cheese (1 ounce) Preheat oven to 375 degrees F. Line a shallow roasting pan with foil and coat with cooking spray. Arrange chicken breast halves, skin sides up, in one half of the roasting pan. In the other half of the pan arrange the carrots and onions. Roast, uncovered, for 25 minutes. Remove roasting pan from oven. Add zucchini, sweet pepper, and mushrooms to the carrots and onion. Drizzle chicken and vegetables with 2 tablespoons of the oil. Toss vegetables to coat. Sprinkle chicken and vegetables with salt and black pepper. Roast, uncovered, about 25 minutes more or until chicken is no longer pink (170 degrees F) and vegetables are tender. Remove and set aside until cool enough to handle (5 to 10 minutes). Transfer vegetables to a large bowl. Remove and discard chicken skin and bones. Using two forks, pull chicken apart into big shreds. Add chicken and any juices in pan to vegetables; toss. In a small bowl whisk together vinegar, the remaining 1 tablespoon olive oil, and the Italian seasoning. Add to chicken mixture and toss to coat. Arrange salad greens on a serving platter. Spoon chicken mixture over greens. Sprinkle with cheese. PER SERVING: 219 cal., 10 g total fat (2 g sat. fat), 51 mg chol., 217 mg sodium, 10 g carb. (2 g fiber, 5 g sugars), 22 g pro. Continue reading >>

Balsamic Roasted Chicken And Vegetables

Balsamic Roasted Chicken And Vegetables

Serving Size: 1 chicken breast half and 3/4 cup vegetables each 4 small skinless, boneless chicken breast halves (1 to 1 1/4 pounds total)* Preheat oven to 425 degrees F. Place chicken breast halves in a foil-lined 2-quart baking dish. Drizzle with 2 tablespoons of the balsamic vinegar and 1 tablespoon of the olive oil. Sprinkle both sides of chicken evenly with the salt and pepper. Place the zucchini, summer squash, and garlic in a foil-lined large shallow baking pan. Drizzle with the remaining 2 tablespoons balsamic vinegar and 1 tablespoon olive oil; toss to coat. Spread vegetables in an even layer. Roast chicken and vegetables, uncovered, about 20 minutes or chicken is no longer pink (170 degrees F) and the vegetables are tender, stirring vegetables once halfway through roasting time. To serve, place a chicken breast and vegetables on each of four serving plates. Sprinkle the vegetables with basil and Parmesan cheese. *Test Kitchen Tip: Use a total of 1 to 1 1/4 pounds of chicken. If 4 smaller chicken breasts are not available, use 2 to 3 chicken breasts. If you use chicken breast halves larger than 4 ounces each, add 5 to 10 minutes more roasting time or until chicken is no longer pink (170 degrees F). PER SERVING: 209 cal., 10 g total fat (2 g sat. fat), 50 mg chol., 284 mg sodium, 10 g carb. (2 g fiber, 8 g sugars), 19 g pro. Continue reading >>

Perfect Roast Chicken

Perfect Roast Chicken

Cooking Time: 1 hour, 15 minutes to 1 hour, 30 minutes head garlic, separated into cloves, skins left on Kosher salt and freshly ground black pepper to taste Preheat the oven to 475F. Rinse the chicken inside and out, and pat dry. In a bowl, combine the apples, onion, garlic, thyme, rosemary, salt, pepper, and 1 Tbsp. olive oil. Stuff the cavity of the chicken with the onion-herb mixture. (You may not need all of the stuffing.) Use twine to tie the chicken legs together and bind the wings to the body of the chicken. Rub the outside of the chicken on both sides with the remaining olive oil, and sprinkle with additional salt and pepper. Coat a roasting pan with cooking spray, and place the chicken, breast side down, in the pan. Roast uncovered for 45 minutes. If desired, use a roasting rack coated with cooking spray. Turn the chicken on its back, and roast for 30 to 40 minutes more, or until the chicken juices run clear. The legs should move easily. The internal temperature should read 180F, and the skin should be golden brown. Remove the chicken from the oven. Let it rest on a platter, loosely covered, for 20 minutes to allow the juices to settle and to make carving easier. Remove the twine before carving. Discard the stuffing (used only for flavoring) and the skin before serving. NOTE: Leftover cooked chicken can be stored in a covered container in the refrigerator for 2 to 3 days. Continue reading >>

Roast Chicken | Diabetes Uk

Roast Chicken | Diabetes Uk

Opt for a low-fat version of this traditional dish without losing any of the flavour. 1 hour and 50 minutes + 15 minutes resting time Each 216g serving contains (excludes serving suggestion) good handful fresh herbs (rosemary and thyme are ideal) Place the chicken onto a rack and place over a roasting tin. Squeeze the lemon over the bird and place the lemon shells in the cavity of the bird. Place some of the herbs on top of the bird and place the remaining herbs into the cavity. Season with black pepper. Pour the water into the roasting tin, then place in the oven and cook for 45 minutes per kilo, plus 20 minutes (1 hour and 50 minutes for a 2kg bird), topping up the water if necessary. Take out of the oven, cover with foil and allow to stand for 15 minutes. Remove the skin, carve, and serve with plenty of vegetables and potatoes. To check if the chicken is cooked, pierce the skin between the thigh and breast the juices should be clear. If using the pan juices to make gravy, pour into a jug and allow to stand for a few minutes. The fat will float to the top and can be removed with a spoon before making the gravy. Freezing instructions:Suitable for freezing once cooked. For convinience, you can freeze this dish in portions, then defrost in the fridge or microwave and reheat thoroughly until piping hot throughout. Continue reading >>

Low-sodium Herb Roasted Chicken Recipe

Low-sodium Herb Roasted Chicken Recipe

Preparation time: 20 minutes. Cooking time: 90 minutes to 2 hours, 15 minutes. 1 six- to seven-pound oven roaster (Note: Kosher chickens and chickens labeled basted or self basted have sodium added.) Remove neck and giblets from, then rinse and pat dry chicken. Rub olive oil on inside and outside of chicken, then place breast-side up in a shallow roasting pan, on a rack or a bed of carrots, if desired. Mix all dry ingredients together in a small bowl and rub on chicken (inside and out). Slice lemon and squeeze juice onto chicken (inside and out). Place lemon rinds inside chicken and around legs and wings. Roast uncovered at 350F until a thermometer inserted into the breast meat registers 165F. Depending on the size of the bird, this will take between 90 minutes and 2 hours, 15 minutes. Yield: 6 to 8 servings. Serving size: 3 ounces (skin on). Calories: 170 / 210 (white meat/dark meat) calories, Carbohydrates: 0 g / 0 g, Protein: 21 g / 17 g, Fat: 10 g / 16 g, Saturated Fat: 3 g / 5 g, Cholesterol: 85 mg / 110 mg, Sodium: 45 mg / 55 mg, Fiber: 0 g / 0 g Exchanges per serving: 3 medium-fat meat / 3 medium-fat meat (white meat/dark meat). Carbohydrate choices: 0/0 (white meat/dark meat). This recipe was developed by Julie Lichty Balay, a nutrition consultant and educator in New York City and Bergen County, New Jersey. Her Web site is www.jlbnutrition.com . Disclaimer Statements: Statements and opinions expressed on this Web site are those of the authors and not necessarily those of the publishers or advertisers. The information provided on this Web site should not be construed as medical instruction. Consult appropriate health-care professionals before taking action based on this information. Continue reading >>

Best Roasted Chicken

Best Roasted Chicken

Prepare this Best Roasted Chicken recipe ahead of time. After cooking, place the broth in the refrigerator overnight and the fat will rise to the top and solidify slightly. Then you can just scrape the fat off the top and have just the broth leftover to serve with the skinless chicken. Also, be sure to let the chicken rest before you cut it or youll lose a lot of the juices from the meat. 1 cup fat-free, reduced sodium gluten-free chicken broth Preheat oven to 450 degrees. Coat a 9x13 baking or roasting pan with cooking spray. Add chopped onion, carrots and celery to the pan and top with fresh parsley and fresh thyme. Mix ingredients to evenly distribute them. Remove and discard giblet and neck from chicken cavity. Trim excess fat around neck and cavity opening. Rinse chicken with cold water and pat dry. Starting at the neck, loosen skin around breast using your finger. Rub entire chicken (including breast meat under the skin) with olive oil. Season the outside of the chicken and the inside of cavity with the salt and pepper. Fill the cavity of the chicken with the lemon wedges and smashed garlic and place chicken breast- side up into the pan on top of the herbs and vegetables. Pour the chicken broth over the vegetables and bake in oven for 30 minutes. After 30 minutes reduce heat to 350 degrees and bake chicken additional 45 minutes. Remove the chicken from the pan and let it rest, covered with foil for 20 minutes. Strain the vegetables and herbs from broth in the bottom of the pan. De-fat the broth and set aside (you should end up with about one cup of broth). Discard the vegetables. Once the chicken has rested, remove the skin and cut into 8 pieces, discarding the carcass, lemons and garlic. Pour the de-fatted broth over the chicken and serve. MAKE IT GLUTEN-FREE: E Continue reading >>

Lemon & Thyme Roast Chicken

Lemon & Thyme Roast Chicken

Lisa said: Hi Hazeline. Good on your for making an impact with your BGLs... Read More Lisa said: Hi Jessica thanks for sharing your experience... Read More Lisa said: Hi Kandice. This is a store-bought bar and is an Australian example of a packaged snack that works within the GDM diet recommendations... Read More Lisa said: So glad you found us! And best wishes with your pregnancy... Read More Jess Thomson said: Hi there , thank you for the great information i have just been diagnosed with Gestational Diabetes and i wont be seeing my specialist till nxt week and im freaking out... Read More (1 carbohydrate serve = 15 grams of total carbohydrate) I roast an organic free-range chicken at least once a week for my family. Its a failsafe gestational diabetes dish and once its in the oven I dont have to think about it until that gorgeous aroma comes wafting out of the kitchen. The leftovers are always welcome in our house for next-day chicken sandwiches. And although half the reason for roasting is to get that tasty crisp skin, its best removed for a healthier option. (Main carbohydrate containing ingredients are listed in bold.) Light olive oil (spray oil reduces the amount used) 1.4 2kg/ 3 4.5 pound free range whole chicken, rinsed, dried 1 bunch fresh thyme, washed and patted dry 1/2 head of garlic, unpeeled, cloves separated 4 carrots, halved sideways and lengthways 800g/ 1 poundspotato, (low GI variety like Nicola or Coles Carisma), washed, peeled, cut in half or quartered Green vegetables to serve such as zucchini or green beans Preheat oven to 180C/ 160C fan-forced/ 350F. Wash the chicken inside and out with cold running water and pat dry with paper towel. Place it in an ovenproof dish. Fill the chicken cavity with fresh thyme and then tie the drumsticks together with Continue reading >>

Cookin' Canuck | Roasted Chicken Recipe With Deep Onion-garlic Gravy

Cookin' Canuck | Roasted Chicken Recipe With Deep Onion-garlic Gravy

Roasted Chicken Recipe with Deep Onion-Garlic Gravy There is nothing more comforting than the aroma of a roasted chicken. This one is paired with a richly flavored onion-garlic gravy. Thanks to the American Diabetes Association for sponsoring this post and helping me to share this recipe with you. There is nothing like the aroma of an herb-rubbed chicken roasting in the oven to make your familys eyes glow with delight. Mmm, it smells like Thanksgiving in here. What are you cooking, Mum? Not only do I get a gold star for best cook in the house when I roast a chicken (little do they know that it takes about 5 minutes of actual prep time to pull off this feat of magic), but the fridge is filled with leftovers for the next meal or two. Its a win-win. As part of the American Diabetes Association (ADA) 30 Days of Family Health , in partnership with Kitchen Play , I was able to pick a recipe out of Gluten-Free Recipes for People with Diabetes by Nancy S. Hughes. I mentioned in my last post for the ADA ( Chicken, Artichoke & Spinach Soup ) that I know several people who are dealing with diabetes. Little did I know that approximately 10% of people with type 1 diabetes are also diagnosed with Celiac disease. Thats right. Not only do they have to monitor blood sugar, but people diagnosed with both diabetes and Celiac have to be constantly aware of the gluten content of the foods they eat. This book is packed with information and recipe ideas to make mealtime a little easier for these folks. Along with this roast chicken recipe, with a wonderful onion-garlic gravy, some of the other recipes that caught my eye were the Nutty Cranberry-Oat Granola, Cod on Roasted Peppers and White Beans, and Sweet Potato Casserole with Ginger Streusel Topping. This is a cookbook Ill turn to over and Continue reading >>

Simple Roast Chicken Recipe - Eatingwell

Simple Roast Chicken Recipe - Eatingwell

Place onion, garlic, tarragon and thyme into the cavity of the chicken. Tie the legs together with kitchen string, mostly closing the cavity opening. Pull the wings so the tips overlap on top of the breast; tie in place, wrapping string around the wings and body. Rub the chicken with oil, salt and pepper. Set in a roasting pan, breast-side down. Roast the chicken for 25 minutes. Turn breast-side up and continue roasting, basting occasionally with pan juices, until a thermometer inserted into the thickest part of the thigh, without touching bone, registers 175F, 1 to 1 hours. Transfer to a cutting board; let rest for 10 minutes. Remove the string before carving. Roasting Tips1. Very cold meat won't roast evenly. Place it on the counter while preheating the oven.2. Durable cotton kitchen string is sold at kitchenware stores, most gourmet markets and large supermarkets. Do not use sewing thread or yarn, which may contain inedible dyes or unsavory chemicals.3. A heavy-duty, high-sided roasting pan is essential for conducting heat evenly. Never substitute a cookie sheet. A broiler pan will work in a pinch, but the roast will inevitably be somewhat chewier.4. Give it a rest. A roast's internal temperature will rise about 10 degrees while resting. The natural juices will also reincorporate into the meat's fibers and the skin or crust will dry out slightly for a more toothsome yet more succulent dinner. Continue reading >>

Balsamic Chicken Recipe - Eatingwell

Balsamic Chicken Recipe - Eatingwell

If desired, place each chicken breast half between two pieces of plastic wrap and pound with the flat side of a meat mallet to a rectangle to inch thick. In a small bowl, combine paprika, oil, rosemary, garlic, and pepper; mix well until it becomes a paste. Rub both sides of each chicken beast half with paste mixture. Line 13x9x2-inch baking pan with foil or coat with nonstick cooking spray. Place coated chicken in prepared pan; cover and refrigerate for 2 to 6 hours. Preheat oven to 450F. Drizzle chicken with wine. Bake for 10 to 12 minutes or until an instant-read meat thermometer inserted in the thickest portion of the chicken registers 170F and the juices run clear, turning once halfway through baking. (If chicken has been pounded, bake about 6 minutes or until chicken is no longer pink and juices run clear, turning once halfway through baking.) Remove from oven. Immediately drizzle vinegar onto chicken in the baking pan. Transfer chicken to serving plates. Stir the liquid in the baking pan and drizzle over chicken. If desired, garnish with fresh rosemary. Continue reading >>

Cooking A Meal For A Friend With Diabetes- Rotisserie Chicken

Cooking A Meal For A Friend With Diabetes- Rotisserie Chicken

Home Cooking a Meal for a Friend with Diabetes- Rotisserie Chicken Cooking a Meal for a Friend with Diabetes- Rotisserie Chicken Rotisserie Chicken is a great recipe you can make for friends/family on diabetes diet. Do you ever want to make a meal for a friend or family member with diabetes but arent sure what to prepare? Many times the fear of offering the wrong food prevents us from helping others. Heres a very basic meal you can prepare whichwould fit into most diabetes meal plans. Small Baked Sweet Potatoes (bake these on oven rack under the chicken- or in microwave) Romaine Salad with Cherry Tomatoes/Dressing (use a bagged lettuce for quick prep) Roasted in your own oven, this juicy rotisserie chicken makes a super-simple week night meal. Line a metal baking pan (may use disposable foil pan if desired) with foil and place chicken pieces on foil. Sprinkle both sides of chicken pieces with rotisserie seasoning. Roast chicken 45-60 minutes or until fully cooked and thermometer registers 165 degrees F. 330 calories, 0gm carb, 29gm protein, 23gm fat, 314mg. sodium * Percent Daily Values are based on a 2000 calorie diet. Rotisserie Seasoned Chicken Ready for the Oven Diabetes Control: A1C Conversion Chart & Tips Does your doctor or health professional make a big deal about your A1C level? Wondering what the glucose to A1C amount is? Glycohemoglobin (HgbA1C or A1C)is a test designed to measure the amount of glucose bound to hemoglobin in the blood. People who have diabetes may have more glycohemoglobin than average. Most clinical diabetes [] I was so pleased with my Sweet Potato Breakfast Cups that I decided to create a florentine version! And not only that, I added spinach!! Just kidding These little cups are so delicious and are a super-easy grab and go breakfast durin Continue reading >>

Diabetic Best Ever Low-fat Baked Chicken

Diabetic Best Ever Low-fat Baked Chicken

We have this chicken in our house as a regular meal. I do change the spices periodically depending on what mood Im in. I got this recipe off the Land O Lakes butter box. I dont know why, whether its the butter or the fact that I use a stoneware pan but it is some of the most MOIST, and TENDER chicken ever. This recipe is so versitile it aint even funny! 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 >>

Garlic-herb Roasted Chicken Recipe

Garlic-herb Roasted Chicken Recipe

Garlic-Herb Roasted Chicken Recipe photo by Taste of Home Read Reviews Be the first to add a review "Garlic and herbs roasting in and on the bird make this roasted chicken so flavorful you can even eliminate the salt from the recipe if you like," notes Cindy Steffen from Cedarburg, Wisconsin. "The aroma from the oven while it's baking is tantalizing." 2 teaspoons each minced fresh parsley, rosemary, sage and thyme 1 sprig each fresh parsley, rosemary, sage and thyme With fingers, carefully loosen skin around the chicken breast, leg and thigh. Combine minced parsley, rosemary, sage, thyme, salt and pepper; rub half under skin. Place sliced garlic cloves under skin. Squeeze half of the lemon into the cavity and place the squeezed half in the cavity. Remove papery outer skin from whole garlic bulb (do not peel or separate cloves). Cut top off garlic bulb. Place garlic bulb and herb sprigs in the cavity. Skewer chicken openings; tie drumsticks together with kitchen string. Place chicken breast side up on a rack in a roasting pan. Squeeze the remaining lemon half over chicken; rub remaining herb mixture over chicken. Bake, uncovered, at 350 for 1-1/2 to 1-3/4 hours or until chicken juices run clear and a thermometer reads 180 (cover loosely with foil if browning too quickly). Baste with pan drippings if desired. Cover and let stand for 15 minutes. Remove and discard skin, garlic, lemon and herbs from cavity before carving. Yield: 8 servings. Originally published as Garlic-Herb Roasted Chicken in Light & TastyOctober/November 2003, p44 3 ounce-weight: 163 calories, 6g fat (2g saturated fat), 67mg cholesterol, 289mg sodium, 3g carbohydrate (0 sugars, 0 fiber), 23g protein. Diabetic Exchanges: 3 lean meat. 2 teaspoons each minced fresh parsley, rosemary, sage and thyme 1 sprig Continue reading >>

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