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Diabetic Sauce For Chicken

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 >>

Diabetic Sauces - Recipes - Cooks.com

Diabetic Sauces - Recipes - Cooks.com

Combine all ingredients; bring to full boil. Simmer 20 minutes. Serving size = 1/4 cup, free food. Ingredients: 11(cinnamon .. cloves .. paprika .. sauce .. vinegar ...) Simmer all ingredients in a saucepan for 20 minutes. Refrigerate. Use sparingly. Ingredients: 11(catsup .. juice .. mustard .. onions .. pickle ...) Drain beets. Melt butter in saucepan. Add orange juice, lemon rind and salt. Bring to a boil. Add beets. Cook until heated through. Yield 4 servings. Ingredients: 6(beets .. cornstarch .. juice .. rind .. salt ...) Mix all ingredients in saucepan. Heat until sauce comes to a boil. Ingredients: 9(mustard .. oil .. onion .. sauce .. tsp. .. vinegar ...) Cook on low together. This is good on either chicken or pork chops. Ingredients: 4(juice .. low .. salt .. sauce) Preheat oven to 375 degrees Grease your cookie sheets. Cream together shortening and sugar replacement. Add egg and blend well. Sift all dry ingredients ... Ingredients: 10(applesauce .. cinnamon .. cocoa .. flour .. replacement ...) Sprinkle chicken breasts with salt and paprika; brown lightly in butter. Add orange juice, rind and tarragon. Bake, covered in 325 degree oven for 30 minutes. ... Ingredients: 8(juice .. paprika .. salt .. tarragon ...) Sprinkle chicken with salt and pepper. Brown in butter. Add juice, rind and tarragon. Cook, uncovered in 325 degree oven for 30 minutes. Remove chicken and ... Ingredients: 8(breasts .. juice .. paprika .. rind .. salt .. tarragon ...) Brown beef, onion and green pepper. Stir in seasonings, mixing well. Place mixture in cabbage leaf. Roll until mixture is completely covered and pin with a ... Bake at 350F for 30 minutes. Yield: 1 serving. Exchanges: 1 1/2 bread, 1 vegetable, 1 1/2 fat. Calories: 287. Ingredients: 5(cheese .. lasagna .. sauce ...) Continue reading >>

Thai Chicken Satay With Spicy Peanut Sauce | Diabetic Connect

Thai Chicken Satay With Spicy Peanut Sauce | Diabetic Connect

Thai Chicken Satay With Spicy Peanut Sauce Thai Chicken Satay with Spicy Peanut Sauce Spicy peanut sauce is the perfect match for these Thai-marinated grilled chicken strips. 2 teaspoons fish sauce, (see Ingredient Note) 2 tablespoons smooth natural peanut butter 2 tablespoons "lite" coconut milk, (see Tip) 1/2 teaspoon crushed red pepper, or to taste Whisk lime juice, oil, soy sauce, fish sauce and red pepper in a shallow dish until combined; add chicken and turn to coat. Let marinate in the refrigerator for 15 minutes. To prepare peanut sauce: Whisk peanut butter, coconut milk, lime juice, soy sauce, brown sugar and red pepper until smooth. Preheat grill to high. Thread each chicken tender onto a wooden skewer. Grill until cooked through and no longer pink in the middle, about 3 minutes per side. Serve warm or chilled with Spicy Peanut Sauce. Ingredient note: Fish sauce is a pungent Southeast Asian sauce made from salted, fermented fish. You can find it in the Asian section of large supermarkets and in Asian specialty markets. Tips: Refrigerate leftover coconut milk for up to 1 week or freeze for up to 2 months. It will appear separated when thawed; simply mix until smooth. To prevent wooden skewers from burning on the grill, wrap the exposed portion in foil before grilling. (Contrary to popular wisdom, soaking them in water doesnt prevent them from burning.) If preparing ahead of time:Covered and refrigerate the peanut sauce for up to 2 days. | Equipment: 12 wooden skewers (see Tip) Continue reading >>

Chicken With Orange And Lemon Sauce

Chicken With Orange And Lemon Sauce

Posted by ADW Diabetes | Jan 25, 2010 | Diabetes Recipes , Poultry | 0 | 12 ounces of skinless, boneless chicken breast halves 1 cup Splenda No Calorie Sweetener, Granulated In a small bowl, beat together eggs and milk. Add 2 cups flour, salt and pepper. Beat egg batter together until smooth. In a shallow dish or plate, mix together the breadcrumbs and almonds. Dip chicken in egg batter then bread crumb mixture. In a large skillet, melt 1 tbsp butter/margarine and saute the coated chicken in the skillet for 8-10 minutes. Then place chicken in a lightly greased 9 x 13 baking sheet and bake uncovered in the preheated oven for 20 minutes. Meanwhile, in a medium saucepan, mix together the Splenda, 1/4 tsp salt, cornstarch, and 1 tbsp flour. Stir in orange juice, lemon juice and 1/2 cup of water. Cook over low heat stirring consistently until mixture boils. Let boil for 3 minutes and remove from heat. Add 1 tbsp butter/margarine, the orange rind and the lemon rind to the orange sauce and stir together. Remove chicken from oven and pour orange sauce over chicken or put in a gravy boat for people to pour themselves. 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 >>

Chicken Stir-fry | Everydaydiabeticrecipes.com

Chicken Stir-fry | Everydaydiabeticrecipes.com

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 Make a fabulous diabetic-friendly stir-fry with chicken, fresh vegetables, and low-sodium soy sauce! Our Chicken Stir-Fry is a weeknight winner, since it cooks up in just about 15 minutes. You'll love how flavorful this dinner dish is! 1 1/2 pound boneless, skinless, chicken breasts, cut into 1/2-inch strips 8 ounces fresh asparagus, ends trimmed and cut into 2-inch pieces 1/2 red bell pepper, cut into 1/4-inch slices 1/2 cup low sodium, fat-free chicken broth In a large skillet over medium-high heat, heat 2 teaspoons oil until hot. Cook chicken and garlic 5 to 6 minutes, or until chicken is no longer pink in center. Remove chicken to a plate. Add remaining 1 teaspoon oil to skillet and cook asparagus, bell pepper, and ginger 3 to 4 minutes or until crisp-tender. In a small bowl, combine chicken broth, soy sauce, water, and black pepper. Whisk cornstarch into mixture until smooth. Stir mixture into vegetables and cook 1 minute or until thickened. Add chicken to skillet and cook 2 to 3 minutes or until heated through. Serve immediately. If you like this recipe, then you should check out our collection page: Healthy Homemade Chinese Food . Continue reading >>

Barbecued Rosemary Chicken

Barbecued Rosemary Chicken

Try this classic dish thats been spiced up with some fresh rosemary. You can pair it with this months Roasted Asparagus Salad if youd like! Serving Size: 3 ounces chicken + 2 tablespoons sauce 2 boneless skinless chicken breast halves (about 4 ounces each), all visible fat discarded 3 tablespoons barbecue sauce (lowest sodium available) In a nonmetallic bowl, stir together the oil, lemon zest, lemon juice, garlic, rosemary, salt, and pepper. Add the chicken, turning to coat. Cover and refrigerate for 30 minutes to 8 hours. If marinating for more than 30 minutes, turn several times. Lightly spray the grill rack with cooking spray. Preheat the grill on medium heat. Grill the chicken for 4 to 5 minutes on each side, or until no longer pink in the center. (The internal temperature should reach at least 165 degrees F). Transfer to plates. Meanwhile, in a small saucepan, whisk together the barbecue sauce, vinegar, and honey. Cook over medium-low heat for 3 to 4 minutes, or until heated through, stirring occasionally. Spoon the mixture over the cooked chicken. From Diabetes & Heart Healthy Meals for Two by American Diabetes Association and American Heart Association by American Diabetes Association and American Heart Association Brought to you by the American Heart Association and the American Diabetes Association, this books recipes are simple, flavorful, and perfect for people with diabetes, who also need to watch out for their cardiovascular health. This month, were bringing you dozens of tips and recipes to make healthy cooking for two easier and fun! If you usually cook for two, check out our helpful tips for finding and reducing the servings in a large recipe. This meal plan incorporates several recipes that make just 2 servings for days when you arent cooking for a cro Continue reading >>

Chicken Nuggets With Barbecue Dipping Sauce

Chicken Nuggets With Barbecue Dipping Sauce

Chicken Nuggets with Barbecue Dipping Sauce 1 pound boneless skinless chicken breasts 2 cups crushed reduced-fat baked cheese crackers 2 tablespoons no-sugar-added peach or apricot fruit spread Preheat oven to 400F. Cut chicken into 40 (1-inch) pieces. Place flour, salt, and pepper in large resealable food storage bag. Combine cracker crumbs and oregano in shallow bowl. Whisk together egg white and water in small bowl. Place 6 to 8 chicken pieces in bag with flour mixture; seal bag. Shake until chicken is well coated. Remove chicken from bag; shake off excess flour. Coat all sides of chicken pieces with egg white mixture. Roll in crumb mixture. Place in shallow baking pan. Repeat with remaining chicken pieces. Bake 10 to 13 minutes or until golden brown. Meanwhile, combine barbecue sauce and jam in small saucepan; cook and stir over low heat until heated through. Serve chicken nuggets with dipping sauce. Note: To freeze chicken nuggets, cool 5 minutes on baking sheet. Wrap chicken in plastic wrap, making packages of 5 nuggets each. Place packages in freezer container or plastic freezer bag. Freeze. Note: To reheat nuggets, preheat oven to 325F. Bake nuggets on ungreased baking sheet 13 to 15 minutes or until heated through or microwave 4 to 5 nuggets on microwavable plate at DEFROST (30%) 2 1/2 to 3 1/2 minutes or until heated through, turning once. Note: For each serving, stir together about 1 1/2 teaspoons barbecue sauce and 1/2 teaspoon jam in small microwavable dish. Microwave on HIGH 10 to 15 seconds or until hot. Yield: 8 servings. Serving size: 5 nuggets with about 2 teaspoons sauce. Calories: 167 calories, Carbohydrates: 16 g, Protein: 14 g, Fat: 4 g, Saturated Fat: 1 g, Cholesterol: 61 mg, Sodium: 313 mg, Fiber: 1 g Exchanges per serving: 1 Bread/Starch, 1 1/2 Continue reading >>

Chicken In Mole Sauce

Chicken In Mole Sauce

Read more recipes at 24/7 Low-Carb Diner Recipes . Chicken in Mole Sauce was just the thing I needed to warm me up today. Nice and spicy! The sauce is complex, for sure, but not at all hard to put together. If you have never made or enjoyed a mole sauce, you may be surprised to learn that chocolate is an important ingredient. The sauce is a little sweet and a little spicy. Both hot spicy and cinnamon-and-clove spicy. I loved this! My kitchen happens to have guajillo chile powder. That can be hard to find, but you can sub with an additional teaspoon of regular chili powder. The guajillo I have really adds some heat, so if you like it spicy better plan on a shake or two of cayenne or red pepper flakes too. If not, the plain chili powder will make this much more kid-friendly. My big kid the hubby would find my version too spicy. Good thing for him I made three Crock-Pot meals today. Yes, I am that crazy gadget lady that owns 4 different slow cookers. The Crock-Pot made it easy-peasy. Maybe this is not as striking as the rich mahogany colored sauce ladled over a sizzling breast of chicken, but I am more into easy than fancy. Continue reading >>

Chicken In Creamy Green Onion Sauce

Chicken In Creamy Green Onion Sauce

Its great to notice that the best dishes are usually the simplest. That is also the case with this simple but superb dish: easy to make, only 5 healthful ingredients and your taste buds hurtle to heaven! (Figuratively speaking) The best result you get if you use low enough heat. The chicken might turn out dry if the heat is too high. Dont overcook the chicken, that makes the meat tough. The green onion (= spring onion)alsoenjoys the gentle warmth of medium-low or even low heat. The onion shouldnt basicallygetany color, it should retain its fresh, bright green and white colors. Thats why its added quite in the end. If the onion gets color it easily tastes ugly and burned. Cooking the onion too long cooks away the fresh taste, which is the key here.Other than that, this is very easy dish to make. Just follow the directions and you definitely wont suck seed but succeed (ouch, that was a bad joke). Oh, still one note about the thickness of the sauce. So, the thickness depends on how much fluid is left on the skillet from the chicken after cooking it until the state where juices run clear. If you prefer thick sauce, simply reduce the amount of fluid by cooking the chicken uncovered for the last minutes before adding the green onion. In the first photo of this blog post I have quite thin sauce whereas in the rest of the pics I have made the sauce thick. Heat a large skillet over medium-high heat. Take a good pat (2 tablespoons = 1 oz = 30 g) of butter and drop it on the skillet. When the butter is melted and got some color (dont let it get brown, though), add the chicken breast halves. Turn the heat to medium-low, cover and let simmer for some 10 minutes, depending on the thickness of the chicken breast halves. While the chicken is simmering, chop the green onion. Turn over Continue reading >>

Chicken With Mustard Cream Sauce

Chicken With Mustard Cream Sauce

The day before we left for Mexico, several plants arrived in the mail that Mr. Prevention had ordered. The website said that they would ship the plants when the weather was appropriate for planting in our area (based on our zip code). Needless to say, the temps were in the high 30s and putting little plants in the ground was not a wise choice. As I was scurrying around packing and getting the house in order to leave for the better part of a week, he was running around to Home Depot and Lowes to gather the necessary supplies to plant everythinginside. My dining room is officially a greenhouse. Im not opposed to the gardeningonly the crazy methodology which is being used to begin this endeavor. When I asked how these planters were going to make their way outdoors, I was told they would be carried. HAAAAAA. Theyre HUGE. Its going to be a dirty mess. Literally. I expect cursing and carrying on, and perhaps a back injury. (knock on wood) Herbs are so much easier. My sage, oregano, and thyme are all in pretty good shape, even after the terrible, terrible winter we had. A little pruning and theyll be mass producing herbs in no time. I want to add parsley and tarragon this year. Im keeping it simple. Im envisioning my very pregnant self this summer wanting no part of the hot sun, weeding, or watering. Tarragon was a last minute thought. It got added to the list after we both swooned over this meal. I love mustard and simple dinners, so thats what drew me to this particular recipe. I paired it with roasted asparagus (nom nom nom) and it wasperfect. Healthy, quick, and full of flavor. I taught a Jazzed Up Chicken Diabetes Cooking Class yesterday, and this recipe was included in the class as its not only tasty and simple, but also low in carbohydrate. The dish was very well-liked Continue reading >>

Diabetic Chicken Recipe: Bbq Chicken - Recipes For Diabetics

Diabetic Chicken Recipe: Bbq Chicken - Recipes For Diabetics

6 chicken breasts, 6 ounces, each, bone in, fat and skin removed Prepare the coals in the barbecue or light the grill (if you're going to grill this right away). To make the BBQ sauce: place the tomato puree in a deep sauce pan. Add the onion and simmer slowly, covered, for 5 minutes. Uncover and add the mustard, lemon juice, sugar substitute, Worcestershire sauce, hot sauce (if using), all-spice, ginger, and water. Simmer slowly for about 10 minutes until the sauce thickens. This makes about 2 cups which can be frozen, refrigerated for up to 4 days, or served warm immediately. (You can make the recipe ahead to this point and then let the sauce sit overnight in the refrigerator in order to intensify the flavor.) When ready to grill, lightly coat the chicken breasts with cooking spray. Pat with freshly ground pepper and them place on the grill, bone side up. Grill, turning frequently, for 20 to 25 minutes. Then, brush both sides with BBQ sauce. Continue to grill until the chicken is no longer pink when cut with a knife. To serve, return the barbecue sauce to the stove and bring to a rapid boil for at least 2 minutes. Transfer sauce to a serving dish and pass to spoon over chicken breasts. 170 calories (10% calories from fat), 33 g protein, 2 g total fat (0.5 g saturated fat), 3 g carbohydrates, 1 g dietary fiber, 82 mg cholesterol, 246 mg sodium it's good to know that those persons who have diabetic have already the options for BBQ chicken. unlike before where almost tasty foods are being prohibited to be eaten. this is a huge steps or a big leap with diabetics.buy facebook fans uk Continue reading >>

Penne And Chicken With Garlic Cream Sauce

Penne And Chicken With Garlic Cream Sauce

2 tablespoons shredded Parmesan or Romano cheese (optional) Sprinkle chicken with salt and pepper. Grill chicken on the rack of an uncovered grill directly over medium heat for 12 to 15 minutes or until chicken is no longer pink (170F), turning once halfway through grilling. Meanwhile, cook pasta according to package directions; drain. Return to pan; cover and keep warm. In a large skillet cook zucchini, mushrooms and garlic in warm oil over medium heat for 5 minutes or until vegetables are crisp-tender, stirring occasionally. Add vegetables to pasta. In a small bowl whisk together broth and flour. Add to warm skillet with cream cheese. Whisk until smooth and bubbly. Cook and stir 1 minute more. Stir in tomatoes. Add to pasta and vegetables in pan; toss to coat. To serve, divide pasta mixture among four plates. Cut chicken into thin slices. Arrange chicken over pasta and vegetables. Sprinkle with parsley and cheese, if desired. Makes 4 servings. Broiling Directions: Preheat broiler. Place chicken on the unheated rack of a broiler pan. Broil 4 inches from the heat for 12 to 15 minutes or until chicken is no longer pink (170F), turning once halfway through broiling. Chicken may be broiled instead of grilled. Preheat broiler. Place chicken on rack of broiler pan. Broil 4 inches from heat 12 to 15 minutes or until chicken is no longer pink (170F), turning once halfway through broiling. Continue reading >>

Chicken In Mushroom Sauce

Chicken In Mushroom Sauce

Serving Size: 6 ounces cooked meat and 3/4 cup vegetables and sauce 3 pounds meaty chicken pieces (breast halves, thighs, and drumsticks) 8 ounces fresh shiitake mushrooms, stemmed and halved Remove skin from chicken. Sprinkle chicken with salt and ground black pepper. In 12-inch skillet, cook chicken in hot oil over medium heat about 10 minutes or until golden brown, turning to brown evenly. Remove chicken. Add carrot and onions to skillet. Cook about 5 minutes or until onions are golden brown, stirring occasionally. Add vermouth, stirring to scrape up browned bits. Return chicken to skillet. Pour broth over chicken; sprinkle with parsley, thyme, and rosemary. Bring to boiling; reduce heat. Cover and simmer about 40 minutes or until chicken is tender and no longer pink, adding mushrooms during last 10 minutes of cooking. Makes 4 (6 ounces cooked meat and 3/4 cup vegetables and sauce) servings. PER SERVING: 446 cal., 20 g total fat (4 g sat. fat), 138 mg chol., 624 mg sodium, 14 g carb. (4 g fiber, 7 g sugars), 50 g pro. Continue reading >>

Chicken Parmesan For Diabetes Healthy Chicken Parmesan

Chicken Parmesan For Diabetes Healthy Chicken Parmesan

Pound the chicken breasts to 1/2 inch thick. Then cut the chicken breasts into smaller portions. (i cut mine in half) Add eggs & 1/8 cup of water to a bowl. Mix together to form the egg wash. Add corn flakes to a large bowl and use your hands to crumble the flakes into smaller pieces. Dip the chicken portions into the egg wash and then dip the chicken in the corn flakes to cover completely. Add chicken pieces to a sheet pan sprayed with cooking spray. Use cooking spray to spray the tops of the chicken pieces. Then sprinkle the spices on the chicken. Spray with cooking spray again. Bake for 25 minutes or until chicken is done. Add sauce or pesto and fresh mozzarella. Return chicken to oven for cheese to melt. Continue reading >>

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