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Diabetic Chicken And Rice Recipes

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 >>

Mexican Rice Recipe | Diabetic Connect

Mexican Rice Recipe | Diabetic Connect

You had me until you put in the rice. My numbers went up just reading the word rice..lol Perhaps BROWN rice? Sodium? are you kidding? Sodium here is NOT the problem. (In fact, sodium is not really a problem at all, but don't get me off topic). Rice has absolutely no place on the menu for a diabetic. It's waaayyy too high in carbs. Rice has absolutely no nutrients other sugar, and we all know sugar (or should know) is a toxin. Instead of rice, try cauliflower! Cook it gently and crisp, either mash it with a ricer or chop very finely. If you're diabetic or health conscious, just use cauliflower instead of rice. (Honestly, who does review these recipes. Sheesh!) Diabetics should never, never consume rice, or any grain for that matter. (and this includes "whole grains") I'm not extremely fond of instant rice do to the fact that it is extremely high in soduim. With that said, I do think it might be good with long grain, low-soduim bouillon, or even better with chicken stock instead. Im with you Avera. Top with a dollop of FF sour cream, some chopped green onions and some black olive slices and you have a meal! :) This sounds really good. It will make an excellent side dish when having tacos for dinner filled with meat. For me, I think I could just make a meal of it by having two servings. Continue reading >>

Crockpot Chicken And Rice Recipe - Dr.axe

Crockpot Chicken And Rice Recipe - Dr.axe

Add everything to the slow cooker and cook on low for 8 hours. One of the most-used tools in my kitchen is the slow cooker. Its the great cooking equalizer even if you have no experience cooking, slow cooker chicken recipes allow you to just dump all the ingredients, let the pot do its magic and have a delicious meal ready several hours later. One of my favorite go-to recipes is this slow cooker chicken and rice. Chicken and rice is super simple to make. This slow cooker recipe is pretty basic, so its great for picky eaters, but its also super flavorful and healthy. I always make chicken and rice with brown rice. White rice is a refined carbohydrate , which has no nutritional value. These types of carbs enter the bloodstream like sugar, triggering the release of insulin. What happens next is that your body converts the sugar into stored fat rather than energy. Brown rice is a complex carbohydrate, so it resists immediate breakdown. Instead, the body breaks it down and converts the food into sugar over time. The two dont taste significantly different, either, but brown rice is 1,000 times better for you. Along with the chicken and rice, youll use chicken bone broth instead of plain old water. The bone brothis one of the best things you can consume for leaky gut, digestion issues and boosting the immune system, and it works perfectly in this crockpot chicken and rice. If youre ready to make this fool-proof chicken and rice, lets get started. Start by dicing both the onions and chicken. I used boneless, skinless chicken breast here, but you could easily swap in boneless, skinless chicken thighs instead. Next, add all of the ingredients to the slow cooker. Yes, that includes the cheese! This goat milk cheese will add a little extra flavor to this dish. Finally, step away f Continue reading >>

Chicken Cheddar Rice With Asparagus

Chicken Cheddar Rice With Asparagus

Who doesn't love chicken and rice? This recipe will be a family favorite. Plus it sneaks in some non-starchy vegetables! 8 ounces boneless, skinless, chicken thigh meat, trimmed of fat and cut into bite-size pieces 1 cup uncooked brown rice, preferably parboiled variety 2 teaspoons sodium-free chicken bouillon granules 2 cups fresh asparagus tips, broken in 2-inch pieces, or frozen French cut green beans, thawed 2 ounces ( cup) reduced-fat sharp Cheddar cheese, shredded Coat a 3 - to 4-quart slow cooker with cooking spray. Place the water, chicken, onion, rice, garlic, chicken bouillon, and thyme in the slow cooker. Cover and cook on high for 1 hours or on low for 3 hours. Turn off the heat. Fluff the rice with a fork. Stir in the asparagus. Cover and let stand 10 minutes. Stir in the salt and sprinkle with the cheese. From The Diabetes Fast-Fix Slow-Cooker Cookbook by Nancy S. Hughes Innovative recipes in this book reveal how the timely addition of fresh ingredients can bring new levels of flavor, crunch, color, and freshness to your table. Turn your slow-cooker classics into easy-to-prepare head-turners and new family favorites. Find 15 great tips that you can use this fall to keep healthy eating on the menu. Come home to a hot meal without actually having to do any cooking. Photo: Chicken Cheddar Rice with Asparagus from The Diabetes Fast-Fix Slow-Cooker Cookbook. PNC Photography, Photographer: Peter Papoulakos. 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 additio 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 >>

Diabetic Rice Recipes

Diabetic Rice Recipes

Just because you have diabetes doesn’t mean you need to cut rice out of your diet. Instead of starchy white rice, opt for a whole grain rice such as brown rice, which is rich in vitamin B and antioxidants. Our diabetes-friendly rice recipes can help you maintain a healthy eating plan that tastes great, too. Just because you have diabetes doesn’t mean you need to cut rice out of your diet. Instead of starchy white rice, opt for a whole grain rice such as brown rice, which is rich in vitamin B and antioxidants. Our diabetes-friendly rice recipes can help you maintain a healthy eating plan that tastes great, too. Just because you have diabetes doesn’t mean you need to cut rice out of your diet. Instead of starchy white rice, opt for a whole grain rice such as brown rice, which is rich in vitamin B and antioxidants. Our diabetes-friendly rice recipes can help you maintain a healthy eating plan that tastes great, too. Just because you have diabetes doesn’t mean you need to cut rice out of your diet. Instead of starchy white rice, opt for a whole grain rice such as brown rice, which is rich in vitamin B and antioxidants. Our diabetes-friendly rice recipes can help you maintain a healthy eating plan that tastes great, too. Continue reading >>

Chicken And Wild Rice Casserole

Chicken And Wild Rice Casserole

1 10 3/4 - ounce can reduced-fat and reduced-sodium condensed cream of mushroom soup 1 6 1/2 - ounce container light semi-soft cheese with garlic and herbs, softened 1 14 - 15 - ounce can bean sprouts, rinsed and drained 1 4 - ounce can (drained weight) sliced mushrooms, drained 2 teaspoons dried parsley flakes or 1 tablespoon snipped fresh parsley Preheat oven to 350 degrees F. In a large bowl, whisk together cream of mushroom soup, cheese, and evaporated milk until smooth. Stir in bean sprouts, chicken, wild rice, celery, carrot, mushrooms, and green onion. Spoon into a 2-quart casserole. Bake, covered with foil, for 30 minutes. Meanwhile, in a medium bowl, combine bread crumbs and dried parsley flakes; coat lightly with nonstick cooking spray. Toss gently; coat again with nonstick cooking spray. Sprinkle over the casserole. Bake, uncovered, for 20 to 25 minutes more or until filling is bubbly and topping is golden brown. Makes 6 (1-cup) servings. PER SERVING: 258 cal., 8 g total fat (4 g sat. fat), 71 mg chol., 576 mg sodium, 20 g carb. (2 g fiber), 26 g pro. Continue reading >>

Wild Rice Chicken Bake - Diabetic Friendly Recipe

Wild Rice Chicken Bake - Diabetic Friendly Recipe

Wild Rice Chicken Bake - Diabetic Friendly Recipe Wild Rice Chicken Bake - Diabetic Friendly It's a snap to assemble using a boxed rice mix. And this is a low calorie low carbohydrate. Adapted form Joyce Unruh's recipe posted in the Taste of Home and photo was with the recipe. Feel free to use any of the below tags. Click one to add it. 1 Pkg. ( 6-oz ) long grain and wild rice mix 1 can ( 8-oz ) sliced water chestnuts, drained 1 can ( 10 -oz ) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted 6 boneless skinless chicken breast halves ( 4-oz each ) In a bowl, combine rice mix with contents of seasoning packet, carrots, peas and water chestnuts. Combine water and soup; pour over rice mixture and mix well. Transfer to a shallow 3-qt baking dish coated with non-stick cooking spray. Cover and bake at 350 for 25 minutes. Meanwhile, sprinkle chicken with paprika and pepper. In a large non-stick skillet, cook chicken and garlic in oil for 5-6 minutes on each side or until lightly browned. Arrange chicken over rice mixture. Cover and bake 10-15 minutes longer or until a meat thermometer reaches 170 and rice is tender. Yield: 6 servings. Serving size 1 chicken breast halve and cup of the rice mixture. Nutritional Values: Calories per serving: 314, Fat: 5g, Cholesterol: 68mg, Sodium: 762mg, Carbohydrate: 34g, Fiber: 4g, Protein: 31g. Diabetic Exchanges: 3 lean meat, 2 starch, 1 vegetable NOTE: This is Diabetic Friendly and a low carb and low calorie recipe. Continue reading >>

Diabetic Casserole Recipes | Diabetic Casserole Dishes | Diabetic Casseroles

Diabetic Casserole Recipes | Diabetic Casserole Dishes | Diabetic Casseroles

When I have leftover chicken I make this delicious casserole. I usually have the prepackaged items on hand so I can make this when I am short on time. Serve with a side of veggies. My kids don't care for mushrooms so I chop them up in the food processor. Yield: 6 servings Prep: 30 minutes Cook: 35 minutes 1 (6.9-ounce) package chicken flavored rice-and-vermicelli mix (such as Rice-A-Roni) 1 pounds skinned, boned chicken breast, cut into bite-size pieces 1 cup pre-sliced fresh mushrooms (I use frozen) 1 (10 -ounce) can cream of mushroom soup, undiluted cup crushed multigrain crackers,about 8 crackers (we use pecan nut-thins ) 1. Cook rice mix in a large nonstick skillet according to package directions, using 1 tablespoonbutter and 2 cups hot water. Place mixture in a large bowl. Wipe pan with a paper towel. 3. Coat skillet with cooking spray; place over high heat until hot. Add chicken, mushrooms, and garlic powder; saut 4 minutes or until chicken is done. Remove from heat. Add chicken mixture, sour cream, pepper, and soup to rice mixture, stirring until well-blended; spoon into a 2-quart casserole coated with cooking spray. Combine cracker crumbs, butter, and poppy seeds; sprinkle over chicken mixture. Bake at 350 degrees for 35 minutes or until thoroughly heated. Continue reading >>

Diabetic Chicken Recipe: Chicken And Rice Casserole - Recipes For Diabetics

Diabetic Chicken Recipe: Chicken And Rice Casserole - Recipes For Diabetics

4 scallions, white part and 1 inch green, chopped 1 pounds boneless, skinless thicken breasts, rinsed and patted dry with paper towels, then cut into thin strips 1 14 1/2-ounce can no-salt-added crushed tomatoes In a large non-stick skillet, heat oil over medium heat. Add onion, scallion, celery, and garlic. Saut, stirring occasionally, until vegetables are limp (about 5 minutes). Stir in cooked rice. Transfer vegetable-rice mixture to a bowl and set aside. Using same skillet, lightly coat the skillet with cooking spray. Add chicken breast strips, and saut until browned on all sides for about 8 minutes. Transfer chicken pieces to a shallow 3-quart casserole dish. Top chicken with vegetable rice mixture. Spoon tomatoes over all and top with shredded cheese. Cover and refrigerate overnight. (You can also freeze this to save it for later.) When ready to bake, bring casserole to room temperature before baking. Bake, covered, for 20 minutes. Uncover and continue to bake for 10 minutes more, until mixture is bubbly and top is lightly browned. 279 calories (14% calories from fat), 34 g protein, 4 g total fat (1.3 g saturated fat), 24 g carbohydrates, 2 g dietary fiber, 72 mg cholesterol, 143 mg sodium Continue reading >>

Chicken Rice Skillet

Chicken Rice Skillet

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 There's no need to totally avoid rice, especially brown rice. Following a proper diabetes meal plan is all about balance, including incorporating the right types of carbs, like the ones in our Chicken Rice Skillet. 1 1/4 pound boneless, skinless chicken breast, cut into 1/2-inch chunks In a large skillet, heat the oil over medium heat. Add the celery, onion, and garlic, and saut for 3 to 5 minutes, or until tender. Add the chicken and mushrooms, and saut for 5 minutes, or until the chicken is browned. Sprinkle with flour, and stir for 1 minute, or until absorbed. Add the chicken broth and milk, and cook over medium heat for 5 to 6 minutes, or until the chicken is tender and the sauce is thickened, stirring occasionally. Add the rice, peas,tarragon, salt, and pepper, and cook for 3 to 4 minutes, or until heated through. Serve. *To make this a gluten-free recipe, use tapioca flour instead of all-purpose flour, gluten-free chicken broth, and seasoning with no added starch from a gluten-containing source. Continue reading >>

Diabetes Meal Plan Recipes

Diabetes Meal Plan Recipes

It's not always easy to follow your diabetes meal plan day after day, but these delicious recipes may help. Appetizer recipes Beverage recipes Bread recipes Breakfast recipes Dessert recipes Main dish recipes Salad recipes Sandwich recipes Sauce and dressing recipes Side dish recipes Soup recipes Vegetable recipes Continue reading >>

Chicken Veggie Stir Fry + The Pre-diabetes Diet Plan

Chicken Veggie Stir Fry + The Pre-diabetes Diet Plan

Eating for overall good health and diabetes prevention just got a whole lot easier with this family-pleasing recipe for Chicken Veggie Stir Fry. Over 80 million Americans of all ages have pre-diabetes, which puts them at risk for developing type 2 diabetes—a disease that can lead to blindness, kidney failure, and blood vessel damage. Obesity, inactivity, a low fiber diet, and a high intake of sugar-sweetened beverages are common risk factors for diabetes. To the rescue is registered dietitian, Hillary Wright, M.Ed, RD whose new book, The Pre-Diabetes Diet Plan outlines simple eating and exercise strategies aimed at reversing and preventing diabetes. As part of her pre-diabetes diet plan, Hillary recommends filling half your plate with non-starchy vegetables, 25% with a lean protein food, and the remaining 25% with a starchy veggie or whole grain. She’s not anti carb, but instead, she emphasizes the Two Qs: quality (whole grain) and quantity (not too much). I served our stir fry with whole grain brown rice and stuck to a 2/3 cup portion. 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 >>

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 >>

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