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Diabetic Casserole Recipes

Colorful Chicken Casserole Recipe

Colorful Chicken Casserole Recipe

Colorful Chicken Casserole Recipe photo by Taste of Home Read Reviews Be the first to add a review In Marshfield, Missouri, Bernice Morris combines chicken and pasta with a variety of colorful vegetables to create this all-in-one entree. "It's a nice change of pace from the usual creamy casseroles," she comments. "I make one for dinner and keep the other in the freezer for unexpected company 1 package (7 ounces) elbow macaroni, cooked and drained 1 jar (4-1/2 ounces) sliced mushrooms, drained In a large skillet, saute the celery, green pepper and onion in butter until tender. Add the broth, corn, peas, salt if desired and pepper; heat through. Stir in chicken and macaroni. Divide between two 11x7-in. baking dishes coated with cooking spray. Top with mushrooms and cheese. Cover and freeze one casserole for up to 3 months. Cover and bake the second casserole at 350 for 20 minutes. Uncover and bake 10 minutes longer or until heated through. To use frozen casserole: Remove from the freezer 30 minutes before baking. Bake at 350 for 35 minutes. Uncover and bake 15 minutes longer or until heated through. Yield: 2 casseroles (4 servings each). Originally published as Colorful Chicken Casserole in Quick CookingNovember/December 1998, p52 1 each: 295 calories, 9g fat (4g saturated fat), 62mg cholesterol, 334mg sodium, 30g carbohydrate (4g sugars, 3g fiber), 25g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 starch, 1 vegetable. 1 package (7 ounces) elbow macaroni, cooked and drained 1 jar (4-1/2 ounces) sliced mushrooms, drained In a large skillet, saute the celery, green pepper and onion in butter until tender. Add the broth, corn, peas, salt if desired and pepper; heat through. Stir in chicken and macaroni. Divide between two 11x7-in. baking dishes coated with cooking spray. Continue reading >>

Yummy Chicken Casserole Recipes

Yummy Chicken Casserole Recipes

Diabetic Living / Diabetic Recipes / Chicken Chicken casseroles are classic, comforting, and convenient. These tasty casserole recipes use lean chicken and fresh ingredients, making dinner healthful as well as flavorful. Diabetes Recipes , Popular Diabetic Recipes , Diabetic Meals , Diabetes Chicken Recipes This isn't that same old-fashioned chicken casserole. Reduced-fat soup and cheese as well as fat-free milk make it up-to-date for today's concerns about fat and calories. Diabetes Recipes , Popular Diabetic Recipes , Diabetic Meals , Diabetes Chicken Recipes Sweet pepper and spinach bring a load of vitamins A and C to this Tex-Mex layered meal-in-a-dish. Just throw a few chicken breast strips in a skillet before baking. Diabetes Recipes , Popular Diabetic Recipes , Diabetic Meals , Diabetes Chicken Recipes A variety of veggies boosts the color, flavor, and serving size of this carb-conscious take on classic chicken strata. Diabetes Recipes , Popular Diabetic Recipes , Diabetic Meals , Diabetes Chicken Recipes You can make and chill this family favorite ahead of time. When ready to serve, just spoon on the sour cream sauce and bake. Diabetes Recipes , Popular Diabetic Recipes , Diabetic Meals , Diabetes Chicken Recipes This creamy chicken casserole gives leftovers a good name. With rice, veggies, and chicken, it's a yummy (and diabetes-friendly!) meal-in-a-bowl. Diabetes Recipes , Popular Diabetic Recipes , Diabetic Meals , Diabetes Chicken Recipes Love enchiladas but short on time? Try this chicken enchilada casserole. It's easy to make, plus we've lightened the recipe so you can enjoy it guilt-free. Instead of using loads of calorie-laden regular sour cream, these enchiladas have a creamy filling that includes only a wisp of light sour cream. Continue reading >>

Diabetic Recipes

Diabetic Recipes

Take charge of the battle against diabetes with the help of the experts at Cooking Light magazine, including these recipes, study reports, videos and more. Continue reading >>

Chicken Divan (diabetes-friendly Version)

Chicken Divan (diabetes-friendly Version)

Courses Main Dish Recipes Chicken Main Dish Recipes Chef .. As any cook’ll tell ya, cooking is about a whole lot more than food. It’s an experience. It’s a celebration of friends and family. It’s about showing and sharing love. That’s why Paula deen and her boys — Bobby and Jamie — and have created a diabetic meal from one of her favorite recipes that she's been making for years. Enjoy! more Ingredients Directions Preheat the oven to 350°F. Spray a 2-quart casserole or 13 x 9-inch baking dish with nonstick spray. Remove the outer wrappers from the boxes of broccoli. Open one end of each box. Microwave on full power for 2 minutes until thawed. Drain and put into the prepared baking dish. Top with the chicken. Meanwhile, heat the oil in a large nonstick skillet over medium-high heat. Add the mushrooms and cook, stirring frequently, until they release their juices and thoroughly brown, about 10 minutes. Add the garlic and thyme during the last minute of cooking time. Add to the baking dish with the chicken and broccoli. In a medium bowl, whisk together the soup, broth, mayonnaise, yogurt, 2/3 cup of the Parmesan cheese, curry powder, and pepper. Pour over the broccoli-chicken mixture and mix well with a spatula. Grate the bread over the large holes of a box grater to make coarse soft crumbs. Combine the bread crumbs, melted butter, and remaining 2 tablespoons of Parmesan cheese in a small bowl until blended; sprinkle evenly over the top of the casserole. Bake uncovered until the filling is bubbly around the edges and the topping is lightly browned, 30 to 40 minutes. Continue reading >>

Hash Brown Breakfast Casserole For Diabetics

Hash Brown Breakfast Casserole For Diabetics

Ingredients 3 cups refrigerated or frozen hash brown potatoes, thawed 1 1/2 cups (6 ounces) finely chopped extra-lean ham 3/4 cup (3 ounces) shredded reduced-fat Cheddar cheese 1/4 cup sliced green onions 1 can (12 ounces) evaporated fat-free (skim) milk 1 tablespoon all-purpose flour 1 cup cholesterol-free egg substitute 1/2 teaspoon black pepper Directions Lightly spray 8-inch square baking dish with nonstick cooking spray. Layer potatoes, ham, cheese, and green onions in prepared dish. Gradually whisk evaporated milk into flour in medium bowl. Stir in egg substitute and pepper; pour over potato mixture. Cover; refrigerate 4 hours or overnight. Preheat oven to 350°F. Bake, uncovered, 55 to 60 minutes or until knife inserted into center comes out clean. Let stand 10 minutes before serving.Copyright Diabetic Cooking. Yield: 6 servings. Serving size: 1 piece (1/6 of total recipe). Nutrition Facts Per Serving: Calories: 223 calories, Carbohydrates: 24 g, Protein: 21 g, Fat: 9 g, Saturated Fat: 3 g, Cholesterol: 19 mg, Sodium: 748 mg, Fiber: 1 g Exchanges per serving: 1 Bread/Starch, 1/2 Fat, 1/2 Vegetable, 1 1/2 Meat, 1/2 Milk. 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 >>

Tops Friendly Markets - Recipe: Campbell's Cheesy Chicken And Rice Casserole

Tops Friendly Markets - Recipe: Campbell's Cheesy Chicken And Rice Casserole

Campbell's Cheesy Chicken and Rice Casserole Campbell's Cheesy Chicken and Rice Casserole This one-dish wonder features moist, tender chicken breasts covered with melted cheddar cheese, sitting on a bed of creamy rice and vegetables - it just doesn't get any better! Preparation Time: 15 min; Bake: 50 min; Stand: 10 min (10 3/4 oz) Campbell's Condensed Cream of Chicken Soup* Approximate Nutrient Content per serving: Using Campbell's Condensed Healthy Request Cream of Chicken Soup. Vitamin A 25%DV, Vitamin C 28%DV, Calcium 14%DV, Iron 16%DV Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe. Stir the soup, water, rice, onion powder, black pepper and vegetables in an 11 x 7 x 2- inch baking dish. Top the rice mixture with the chicken. Cover the baking dish. Bake for 50 minutes or until the chicken is cooked through and the rice is tender. Remove from oven. Top with the cheese. Let the casserole stand for 10 minutes. Stir the rice before serving. *Campbell's Condensed Cream of Chicken Soup in either the Regular, 98% Fat Free or Healthy Request variety may be used in this recipe. We develop our recipes using a 4- to 5- ounce skinless, boneless chicken breast half per serving. However, there are a range of sizes available in store, from the butcher counter to the meat case and the freezer section. Use whichever you prefer - just follow the recipe as written above for the best result. If you're using larger chicken breasts, a little longer cooking time may be required. Please note that some ingredients and brands may not be available in every store. Continue reading >>

Creamy Chicken Casserole

Creamy Chicken Casserole

skinless, cooked, cube white-meat chicken d Coat a large casserole dish with cooking spray. Preheat the oven to 350 degrees. In a medium saucepan, melt the margarine over medium heat. Add the flour and whisk until it is incorporated. Slowly add the milk, whisking constantly while cooking until the sauce has thickened. Add the sage, marjoram, thyme, salt, and black pepper to the sauce. Set aside. In a large skillet, heat 1/2 Tbsp. of the olive oil over medium heat. Add the onion and saut for 5 minutes. Add the garlic, mushrooms, and celery, and saut for 4 to 5 minutes, just until the mushrooms have released their liquid. Drain any excess liquid. Add the cooked chicken, cooked rice, chicken broth, and reserved sauce to the skillet. Mix well. Pour the mixture into the prepared dish. Bake, uncovered, for 25 minutes. In a small bowl, mix together the remaining olive oil, bread crumbs, and parmesan cheese. Sprinkle the bread crumb mixture over the casserole, and bake for 10 to 15 minutes more, until the bread crumbs are toasted. Continue reading >>

Chicken Nacho Casserole

Chicken Nacho Casserole

Who said you can't have "nachos" with diabetes? Try this healthy version that has all the flavor of traditional nachos without all of the extra fat and carbs. 1 lb boneless, skinless chicken breasts, cut into small pieces 1 (15 oz) can fire-roasted diced tomatoes 1 cup no salt added black beans, drained and rinsed 2/3 cup reduced-fat cheddar cheese, shredded 1.5 oz (or about 24) baked tortilla chips, crushed Preheat the oven to 375 degrees F. Spray a 2 1/2 quart baking dish with cooking spray. Season the chicken with black pepper. Spray a large saut pan with cooking spray and heat over medium-high. Add the chicken and cook for 8 minutes. Add the diced tomatoes, black beans, chili powder, cumin and garlic powder to the pan. Reduce the heat to low and simmer for 5 minutes. Pour the chicken mixture into the baking dish. Sprinkle cheese on top and then top with the crushed tortilla chips. Bake 12 minutes or until the cheese is melted. Choices/Exchanges: 1 Starch, 3 Lean Protein Americans are busier than ever, and lack of time is one of the most common barriers to healthy cooking and eating. Ever consider freezing some of your healthy recipes for a later date? Frozen meals make it easy to have dinner ready in minutes. 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 moderate exercise every day in addition to doing my usual activities. For example, I walk about 1.5 to 3 miles a day at about 3 to 4 miles an hour. Or I do something else that's moderately active. I am very active every day in addition to doing Continue reading >>

Light King Ranch Chicken Casserole

Light King Ranch Chicken Casserole

Don't remember rating this dish before it was incorrect for sure. I love this casserole. It was very easy to make, I made two dishes and gave one to my sister, she too loved it. Good for you if you're on Weight Watchers. Sounds like you got the wrong soup. Cream of mushroom and cream of chicken soups are not runny. Very good, a few tips. Add several cloves of real garlic crushed. Do not dilute the soups, you must drain the tomatoes, and make sure to use CORN tortillas...they absorb liquid much more than flour tortillas! I also added two chopped chipotle peppers in adobe since like spice! To speed up the recipe, I buy a roasted chicken from my local store and use the white meat to shred for this recipe. I have made this dish twice. The first time I used crunchy corn taco shells by mistake and the second time I used the soft. I highly recommend using the crunchy shells and breaking them into any sized pieces you would like because I thought the soft shells dried the dish out too much! Also, I didn't find it necessary to drain the tomatoes either time. Try to stick to the recipe the first time you make it and then experiment, the only changes I made besides doing crunchy shells instead of soft were using fresh garlic and adding cayenne pepper. I also cooked the dish a little longer the first time when I used the hard shells. The consistency was great. Next time I make this dish, I think I might add some black beans and corn, but really it was good just the way it is. This was my first go at this recipe and it was a hit at my house! As suggested by MichellsC1974 and JillSc, I used one garlic clove instead of powder and I used 1 tsp of cumin instead of 1/2 tsp as suggested. I drained the tomatoes & green chilies just a little. I didn't have the cream of mushroom so I used C Continue reading >>

Garlic Cashew And Chicken Casserole

Garlic Cashew And Chicken Casserole

Two tablespoons of freshly-grated ginger amplify the Asian flavors in this tasty chicken casserole. 1 pound skinless, boneless chicken breast halves, cut into 1-inch strips 3/4 cup chopped green sweet pepper (1 medium) Preheat oven to 400 degrees F. Lightly coat a 2-quart rectangular baking dish with cooking spray; set aside. For sauce, in a medium bowl combine broth, hoisin sauce, ginger, cornstarch, crushed red pepper, and black pepper; set aside. Lightly coat an extra-large skillet with cooking spray; heat skillet over medium-high heat. Add chicken; cook until lightly browned, turning once. Remove from skillet. Add bok choy, onion wedges, celery, carrots, and sweet pepper to skillet. Cook for 3 to 4 minutes or until vegetables start to soften, stirring occasionally. Add garlic; cook and stir for 30 seconds more. Stir in sauce. Cook and stir about 3 minutes or until sauce is thickened and bubbly. Stir in chicken and cooked rice. Transfer chicken mixture to the prepared baking dish. Bake, covered, about 20 minutes or until chicken is no longer pink (165 degrees F) and edges are bubbly. Sprinkle with chow mein noodles and cashews. Bake, uncovered, for 4 to 5 minutes more or until noodles and cashews are golden. Sprinkle with green onions. Continue reading >>

Healthy Mexican Chicken Verde Quinoa Casserole Recipe

Healthy Mexican Chicken Verde Quinoa Casserole Recipe

This cheesy Mexican quinoa casserole is a crowd pleaser! With 10 grams of fiber and 34 grams of protein per serving, its a stick to your ribs kind of meal. Better yet, its made in only one dish to minimize cleanup. Besides the fact that this recipe is easy, delicious, and only requires a casserole dish, knife, and cutting board to prepare, one of my favorite things about this dish is just how easy it is to adapt to a variety of tastes and dietary needs. See all of the suggestions below. Optional: avocado, hot sauce, cilantro, and green onions for serving Spray a large casserole dish with oil. In the dish, mix together chicken, quinoa, black beans, yellow squash, mushrooms, chiles, salsa, spices, salt, and pepper. Pour broth over the top, which helps move the quinoa to the bottom to cook through. Top with frozen peppers and onions. Cover and place in the oven for 30 minutes. Remove lid and sprinkle cheese over the top. Place back in the oven and bake for another 30 minutes. Let sit for 10 minutes so the liquids can finish absorbing, then serve with desired garnishes. Quinoa, the fiber-rich South American pseudo grain, makes the perfect base for this casserole. It bakes up perfectly tender in the oven with just a little bit of chicken broth. Most grocery stores sell quinoa, but if you cant find it or arent sure if youll like it swap in brown rice. If you use brown rice, top it with 2 cups of very hot chicken broth before baking and keep the casserole covered the whole time in the oven, as brown rice takes a bit longer to cook. When the rice is tender, sprinkle the casserole with cheese and place back in the oven another 5 minutes to melt. For a meatless version, swap the chicken for cubes of tofu , crumbled tempeh, or add more beans. Try a mix of pinto beans and black be Continue reading >>

Easy Low Carb Mexican Chicken Casserole

Easy Low Carb Mexican Chicken Casserole

This recipe has really shocked me by becoming THE most popular recipe on my blog. I almost didnt post it because it was so basic, but its essentially turned into a blueprint for people to personalize with their own additions and spices. Read the comments from my website ! Thats where all sorts of inspiration is to make this your own. I love the easy, and I had a lot of chicken, so I decided to make up an easylow carb Mexican chicken casserole. All the Mexican casserole recipes I was looking to adapt included chips or Tortilla layers. I did experiment with making a low carb tortilla, but it didnt do well in the bottom of the casserole dish. It turned all soggy-mush. However, I was pleased with how the topping part of this casserole came out, so I adjusted the recipe to just include that. Hope you like it! I cooked up some chicken. Added tomatoes and green chilies. Dotting with bits of cream cheese. Popped in the oven to bake until its nice and browning around the edges. Note: Per comments, cut down or omit chicken base if yours has much salt. Dee said hers turned out way too salty! Continue reading >>

Chicken & Broccoli Rice Bake Recipe For Diabetics - Diabetes Self-management

Chicken & Broccoli Rice Bake Recipe For Diabetics - Diabetes Self-management

Preheat oven to 350F. Coat an 8 x 8 pan with cooking spray. Layer broccoli in bottom of pan. Top evenly with rice and then chicken. In a large bowl, whisk together soup, mayonnaise, milk, curry powder, dill, and lemon juice; mix well. Pour evenly over chicken. Sprinkle top of casserole with bread crumbs and paprika. Spray cooking spray over bread crumbs (to help them crisp during baking). Bake uncovered for 2530 minutes, or until bubbly. This recipe freezes well. It can be doubled to make a Yield: 4 servings. Serving size: 1/4 of recipe. Calories: 244 calories, Carbohydrates: 20 g, Protein: 23 g, Fat: 8 g, Saturated Fat: 2 g, Sodium: 382 mg, Fiber: 2 g Exchanges per serving: 1 starch, 1 vegetable, 2 1/2 lean meat. Carbohydrate choices: 1 1/2. This recipe was developed by Tami Ross, a Diabetes Nutrition Specialist and Certified Diabetes Educator in Lexington, Kentucky. 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 >>

Chicken Cordon Bleu Casserole Low Carb, Keto, Thm S

Chicken Cordon Bleu Casserole Low Carb, Keto, Thm S

My Chicken Cordon Bleu Casserole will knock your socks off. It is so much easier than a traditional rolled and breaded cordon bleu and has even more flavor. This has chicken, ham, and swiss in a creamy dijon sauce. Sinceyou arent breading or stuffing the chicken it is quick and easy. This has been on my to-do list since my husband and I went to a fundraiser back in May. They had the best chicken cordon bleu ever. I knew I could make the same flavors into a killer casserole. This was a hit with my family. I wasnt sure if the kids would like the swiss cheese (honestly, Im not a huge swiss cheese fan) but it worked so well with this flavor combination there were no complaints. Here is a little history on this iconic dish (thank you, Wikipedia ): A cordon bleu or schnitzel cordon bleu is a dish of meat wrapped around cheese (or with cheese filling), then breaded and pan-fried or deep-fried. (Veal) cordon bleu is made of veal pounded thin and wrapped around a slice of ham and a slice of cheese, breaded, and then pan fried or baked . [1] For chicken cordon bleu chicken breast is used instead of veal. [2] Ham cordon bleu is ham stuffed with mushrooms and cheese. [3] The origins of cordon bleu as a schnitzel filled with cheese are in Switzerland, probably about the 1940s, first mentioned in a cookbook from 1949. The earliest reference to chicken cordon bleu in The New York Times is dated to 1967, while similar veal recipes are found from at least 1955. [6] Chicken Cordon Bleu Casserole Low Carb, Grain Free, THM S New video for my most popular recipe! See why my Chicken Cordon Bleu Casserole gets 1000s of views a day! It is easy and delicious! I suggest serving this with a green salad or green vegetables such as roasted broccoli or brussels sprouts. Ive had readers sub in other Continue reading >>

Healthy Living Stove Top Easy Chicken Casserole

Healthy Living Stove Top Easy Chicken Casserole

* 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 Arvonia from Easy to make and tasty. Easy to make and tasty. It is the definition of comfort food. I used ***** of mushroom soup, worked fine, and added sausage to the stuffing. Rated 5 out of 5 by DAWNA from A MUST TRY!!!!!!!! This is the best ever recipe but I did not put the vegetables you suggested at the end. Rated 5 out of 5 by AmyL6504 from My family loved this! My family loved this! It is very easy to make and very tasty! I have a 5 year old who is a picky eater and she asked for seconds! Rated 4 out of 5 by Lgilljones from Always a popular choice for dinner. Always a popular choice for dinner. Easy to make on busy days. loc_en_US, sid_158637, prod, sort_[SortEntry(order=RELEVANCE, direction=DESCENDING)] Continue reading >>

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