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Diabetic Chicken Wing Recipes

Super Bowl Snacks For Diabetics | Reader's Digest

Super Bowl Snacks For Diabetics | Reader's Digest

Courtesy Christy Brissette 80twentynutrition.com Prepare your end zone dance, because if you like sour cream and onion potato chips, you're going to love this Sour Cream and Onion Kale Chips recipe created by Brissette. This antioxidant and anti-inflammatory superstar is packed with vitamin A and vitamin C and according to research, kale is one of these top 15 foods for a diabetic. Courtesy 4505 meats "Jerky is a great option because it has no carbs and comes in many flavors. Be sure to read ingredients lists and pick ones that have no nitrates or MSG and with minimal ingredients," says Malkoff-Cohen. Don't forget to check the sodium and sugar grams too. (She recommends Krave brand.) For the crunch factor, try a protein rich and low carb option like 4505 Chicharrones pork rinds. They are all-natural, humanely raised, and taste a whole lot better than the nasty ones you might find in a vending machine. Eggplants rate low on the glycemic index chart and won't raise blood sugars as quickly as other foods that are carb-heavy.This dip by the Unleavened Fresh Kitchen , fits the bill."For dipping, avoid carby veggies like corn, peas, carrots, and beets. Try tomatoes, string beans, broccoli, mushrooms, peppers, and celery," advises Malkoff-Cohen. 2 eggplants, split and grilled to light char Extra virgin olive oil, lemon juice, kosher salt and fresh cracked, black pepper to taste. Directions: Scoop out the flesh of eggplant with a spoon and combine first five ingredients in food processor, then pulse to semi-smooth. Add remaining ingredients in small amounts until dip reaches desired consistency and flavor. Make your own healthy popcorn with this recipe from Chef Jason Roberts. "It's a tasty snack loaded with flavor and texture and easy to make," he says. Here's how to make pop Continue reading >>

Carolina Chicken Wings For #cookedintranslation

Carolina Chicken Wings For #cookedintranslation

Today I’m participating in my first Cooked in Translation event, where the goal is to focus on a specific dish through the lens of your own culinary traditions. This month’s dish is chicken wings. I live in northeastern North Carolina where there are two major food groups: seafood and BBQ. We like things vinegary, including our BBQ sauce (no tomatoes allowed), and we consume ridiculous amounts of Old Bay seasoning. A Carolina-style wing would have to incorporate both vinegar and Old Bay. My other culinary tradition is to make food as diabetic-friendly and heart-healthy as possible, so I didn’t want to fry my wings. I decided to roast them so they would be crispy without a lot of extra fat. I made two sauces because I generally find that in any group of people, some like spicy food and some don’t. The Mild Sauce is lighter while the Spicy Sauce is more of a traditional wing sauce. I was astonished when I calculated the nutritional information for the wings. My first surprise was how many calories there are in chicken wings themselves even when they’re roasted instead of fried. My second surprise was that the mild wings with olive oil have more calories than the spicy ones with butter. Go figure. I generally skip the dipping sauce when I eat wings unless they are mouth-scorchingly hot. If you prefer to dip, ranch, blue cheese or even a tartar sauce would work beautifully. Carolina Chicken Wings FOR THE WINGS 3 pounds chicken wings, tips discarded, wings halved at joint 1/2 cup flour 1/4 teaspoon cayenne pepper 1/4 teaspoon freshly ground black pepper 1/2 teaspoon Old Bay seasoning 1/2 teaspoon Kosher salt FOR MILD SAUCE 2 tablespoons extra virgin olive oil 1/2 tablespoon Old Bay seasoning 1/2 tablespoon fresh lemon juice 1 tablespoon chopped fresh parsley FOR SP Continue reading >>

Lemon Pepper Chicken Wings

Lemon Pepper Chicken Wings

Courtesy of The Paleo Diabetes Diet Solution by Jill Hillhouse and Lisa Cantkier © 2016 www.robertrose.ca Reprinted with publisher permission. Available where books are sold. Image: Tango Photography. Ingredients Large baking sheet, lined with foil, with a wire rack set on top 2 pounds free-range chicken wings 2 tablespoons grated lemon zest 2 tablespoons freshly squeezed lemon juice 1 tablespoon freshly ground black pepper 1 teaspoon sea salt Directions Preheat oven to 375°F (190°C). Pat chicken dry with paper towels, removing as much moisture as you can. Arrange on the wire rack over the prepared baking sheet, leaving space in between, if possible. Roast in preheated oven for 30 to 35 minutes, flipping them over halfway through, until juices run clear when chicken is pierced. Meanwhile, in a large bowl, combine lemon zest, lemon juice, pepper, and salt. Add wings to the lemon sauce and toss until evenly coated. Serve hot. Yield: 4 servings. Serving size: 1/4 of recipe. Nutrition Facts Per Serving: Calories: 291 calories, Carbohydrates: 2 g, Protein: 27 g, Fat: 20 g, Fiber: 1 g 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 >>

Bbq Chicken Wings | Everydaydiabeticrecipes.com

Bbq Chicken Wings | Everydaydiabeticrecipes.com

Preheat oven to 325 degrees F. Line a baking sheet with aluminum foil; coat with cooking spray. In a bowl, combine oil, garlic and pepper, mix well. Add wings and toss until evenly coated. Place chicken wings on a baking sheet. Bake about 25 minutes. Brush wings evenly with sauce, turn wings over and brush withmore sauce. Return to oven and bake an additional 25 minutes or until wings are cooked through. Looking for a boneless option? These Boneless Buffalo Chicken strips are cult classic with a spicy kick! Want more BBQ Ranch flavor? This Healthy BBQ Ranch Salad combines a lighter meal with a bold flavor! Fun Fact: There are several origin stories of chicken wings, but everyone agrees they were created in 1964 by Theresa Bellissimo. It's up for debate whether she created the dish because a shipment of wings had been sent to her restaurant by mistakeor because she decided to make an impromptu late-night snack for her son. Whatever the reason, we're sure glad she invented this amazing American classic! * Percent Daily Values are based on a 2,000 calorie diet. The following ingredients or measurements are not included: Continue reading >>

Jerk Chicken Wings Recipe - Allrecipes.com

Jerk Chicken Wings Recipe - Allrecipes.com

There should be a primer for those of us who've never handled a fresh pepper ending with the letter "o". I used BOTH hands to wipe my face after deseeding the habaner"o"s and all hell broke loos... I don't give out a five star rating for everything that comes along. I think that by doing so, it diminishes the effectiveness of the rating system. That said, I must say that I really liked thi... Somewhat labor intensive, but the flavor was well worth waiting for. Served these at a "Jamaican Me Jerk" party, with Cocomojito's also from AR. Fun trying to do the limbo after a couple of th... I really loved this recipe. It is very spicy but that is what makes it taste good. I added some shadow beni since I did not have much thyme. It worked really well. These wings are amazing. I used this recipe to go against one of my Jamaican coworkers in a jerk wing cook off. I already knew I was going to win since I had made the recipe several other times ... Great recipe. This is the closest recipe I've tried that comes close to the real authentic jerk flavor. This recipe was amazing!! The flavor was so delicious and there was just enough heat in there that it didn't scare me away and I'm not a spicy food kind of girl. I am recommending this recipe to... Delicious.. I am part West Indian and love Jerk Chicken. This recipe reminds me of my grandmother. I doubled the recipe the second time and added more habaneros the second time to make it spicie... Another home run by Chef John! Took his advice and followed his explicit instructions, only thing is that it marinated for 3 days. But my crowd went wild for it. The blend is a wonderful mix o... Continue reading >>

Tequila-marinated Hot Chicken Wings

Tequila-marinated Hot Chicken Wings

Ingredients Directions Rinse chicken wings and pat dry with paper towels. Lay in a single layer in a large glass baking dish. In a bowl, combine remaining ingredients except orange zest spirals, lime wedges, and cilantro sprigs for garnish. Pour mixture over the chicken wings. Cover and refrigerate overnight, turning chicken wings several times. Preheat oven to 350°F. Remove chicken wings from marinade and arrange in a large shallow roasting pan. Bake chicken wings for 30 minutes. Meanwhile, pour marinade into a saucepan, place on the stove and bring to a full boil; reduce by half, stirring occasionally, about 6 minutes. Set aside. Remove the wings from the oven and preheat the broiler. Brush the wings with the reduced marinade and broil, 4 to 6 inches from source of heat, until wings are crisp and brown, turning wings 2 or 3 times and brushing with marinade. (Wings may be made ahead to this point and wrapped in aluminum foil. Rewarm in a 300°F oven, opening the foil packet to uncover the wings.) To serve, arrange the wings on a heated serving platter. Garnish with spirals of orange zest, lime wedges, and cilantro sprigs. Serve warm. Nutrition Information Per 2-piece serving: 97 calories (64% calories from fat), 7 g protein, 7 g total fat (1.7 g saturated fat), 1 g carbohydrates, 0 dietary fiber, 27 mg cholesterol, 28 mg sodium Diabetic exchanges: 1 medium fat protein, 1/2 fat Welcome to the Type 2 Diabetes Center! This is your launching pad for living better with type 2 diabetes. We’ve gathered all the latest type 2 diabetes information, research updates, and advances in devices and medications. And because diabetes impacts every facet of your life, you’ll also find practical advice from leading experts and other people living with type 2 diabetes featured here. Continue reading >>

Baked Hot Wings With Cilantro Lime Dip

Baked Hot Wings With Cilantro Lime Dip

This is a healthier version of hot wings that you and other football-loving fans will love! Instead of bleu cheese dressing, we suggest using our tasty Cilantro Lime Dip. Serving Size: 3 whole wings, or 6 wings and drumettes, cup dip 1 tablespoon minced garlic, reserve teaspoon Coat a baking sheet with cooking spray. Remove skin from wings. Lay chicken wings in a single layer on the baking sheet and spray again with cooking spray. Bake for 10 minutes. While the chicken is baking, whisk apricot preserves, 2.5 teaspoons of garlic, soy sauce, chili garlic sauce, lime juice and teaspoon ground black pepper together and set aside. After the wings have been in the oven for 10 minutes, coat them generously with the apricot preserve mixture. Return to the oven for another 15 minutes or until wings are cooked through and glazed is caramelized. In a small bowl, whisk together Greek yogurt, 1 tablespoon lime juice, cilantro and teaspoon ground black pepper. Serve dipping sauce with hot wings. MAKE IT GLUTEN-FREE: Verify that the soy sauce and other ingredients that you are using are gluten-free and this dish can be gluten-free. Chef Tip #1: While it's hard to get the skin off the wings, it's worth it in terms of reducing fat and saturated fat. Chef Tip #2: If you dont like cilantro, you can substitute cup chopped fresh basil or parsley into the dip. Continue reading >>

Low Carb Paleo Chicken Wings 5

Low Carb Paleo Chicken Wings 5

Chicken wings are low carb paleo? Are chicken wings diabetic friendly? Yes and yes! How to make low carb paleo chicken wings Naked chicken wings are paleo and diabetes friendly I ate chicken wings throughout my youth and adult years. When I was diagnosed with diabetes I knew I had to give up some of the foods I’d eaten all my life. Soon after a diagnosis I realized that the “ADA Way” of ‘Carb up and Shoot Up’ was harmful. I began to lower carb intake and increase animal fats and meats. I was ELATED when I learned I could eat many of my favorite foods from my past… like low carb paleo chicken wings! The Devil is in the Details Yes chicken wings can be low carb paleo and truly diabetes friendly if you use quality spices … but they can also be sugary, glutenous ‘junk’. It’s all in the preparation. If you buy in a restaurant, I always make sure to tell them that I am diabetic and that I need to make sure there is no breading and NO sugar. In other words, I want these sugar free and NAKED! Naked chicken wings is the term we use for breading-free wings. I rarely eat chicken wings in restaurants for this reason. Note: Most restaurants will fry their wings in vegetable oils, I avoid vegetable oils. However the great news is… you can make these easily at home by baking and broiling. Yes, it takes time and effort but it is a simple process. Low Carb Paleo Chicken Wings While many were preparing carb and sugar rich “treats” for the Super Bowl gatherings … I prepared a very low carb paleo and diabetic friendly meal, including chicken wings! First, you can either cut your own wings or buy them pre-cut, I prefer to cut my own. You want to separate the drummette from the wing tip. Once they are cut you simply place them on a broiler pan and sprinkle with yo Continue reading >>

Keto Chicken Wings With Creamy Broccoli

Keto Chicken Wings With Creamy Broccoli

This is a really easy-to-make crowd pleaser! These tender chicken wings really hit the spot, and served with creamy broccoli they make for a great weeknight dinner. February 27 2017 by Anne Aobadia , Emma Shevtzoff (Photo) in Recipes , Main course This is a really easy-to-make crowd pleaser! These tender chicken wings really hit the spot, and served with creamy broccoli they make for a great weeknight dinner. orange, juice and zestoranges, juice and zest Instructions are for 4 servings. Please modify as needed. Mix juice and zest from the orange with oil and spices in a small bowl. Place the chicken wings in a plastic bag and pour in the marinade. Give the bag a good shake to cover the wings thoroughly. Put aside to marinate for at least 5 minutes but preferably more. Place the wings in one layer in a greased baking dish. Bake on middle rack in the oven for about 45 minutes or until the wings are golden brown and thoroughly cooked. In the meantime, divide the broccoli into small florets and parboil in salted water for a couple of minutes. They're only supposed to soften a bit but not lose their shape or color. Strain the broccoli and let some of the steam evaporate before adding the remaining ingredients. Serve the broccoli with the baked wings. You can substitute the broccoli for small florets of cauliflower or Brussels sprouts. If you have an outdoor grill going you can use that for cooking the wings as well. Continue reading >>

Honey Baked Chicken Wings

Honey Baked Chicken Wings

These honey baked chicken wings are a great twist on classic chicken wings. Ingredients 12 chicken wings 2 cloves garlic, minced 1 tsp chili powder 1/2 tsp garlic salt 1/2 tsp pepper 3 TBS honey 2 TBS low sodium soy sauce 1 TBS lemon juice Directions Mix all the marinade ingredients together. Toss with the chicken wings and cover to marinade for at least 30 minutes. Preheat the oven to 400 degrees F. Place the chicken wings on a baking sheet lined with foil. Reserve the extra sauce for basting. Bake 30-35 minutes. Baste the wings with the sauce during the last 5 minutes. If you'd like them extra crispy, place under a broiler for a few minutes. Continue reading >>

Paula Deen's Top Recipes, Made Diabetes-friendly

Paula Deen's Top Recipes, Made Diabetes-friendly

1 / 9 Back in January, celebrity chef Paula Deen went public with her type 2 diabetes diagnosis around the same time an endorsement deal was announced between Deen and the company that makes the diabetes drug Victoza. Since then, the public has been in an uproar over her full-fat, high-sugar recipes and how they may have contributed to her developing the condition, and it's easy to see why. "If you were to regularly eat the foods that Paula Deen traditionally cooks on her show, it certainly would increase the risk for developing type 2 diabetes," says Megan Fendt, nutritionist and certified diabetes educator at the Friedman Diabetes Institute at Beth Israel Medical Center in New York City. "These types of foods are high in calories, and any calories over and above what our bodies need are stored as fat. And there is a strong link between carrying excess weight and developing diabetes." When she made her announcement on the Today Show, Deen told co-host Al Roker, "I share with you all these yummy, fattening recipes, but I tell people, 'in moderation.' However, it's hard to figure out what constitutes a moderate portion of some of her more famous creations — like battered, deep-fried butter balls and a bacon-and-egg burger served on a glazed donut. The good news is you can enjoy Southern-style cooking with a fraction of the fat, sugar, and calories found in Deen's cooking. Here's our healthier, diabetes-friendly take on Paula's classic cuisine. Continue reading >>

Awesome Slow Cooker Buffalo Wings

Awesome Slow Cooker Buffalo Wings

These wings are fabulous but I recommend cutting way back on the cooking time. I do one hour in the crock pot on high and one hour on low then put them in the oven for 30 minutes. Friends tell... This recipe is so easy and very tasty! The wings have a nice crust to them yet the meat falls off the bone. I used drumettes instead of chicken wing pieces and baked them slightly lower at 350 ... This recipe was really good. Next time I would probably change up the spices but other then that amazing!!! Really tasty recipe. One hour on High in the slow cooker. Then one hour on low. Baked in the oven at 350 degrees for a half hour. Delicious. After reading most of the reviews I made the following alterations to the recipe for an amazingly easy and delicious chicken wing:1. Ingredients: Frank's Buffalo Wing Sauce, low sodium Worceste... Wings were super yummy. My husband and I LOVE hot hot wings so we doubled on Franks hot buffalo sauce in crock pot and added a little red pepper. My husband was sweating while devouring these on... We followed this recipe to the tee! Even bought the Franks Red Hot Pepper Sauce. Too salty! The other disappointment was the meat falling off the bone in the slow cooker so by the time it got... This was easy and pretty tasty. I found they browned up nicely if you follow the instructions and bake at 400 for 30 min. I made as directed except I did one hour on high, then one hour on low... Love the recipe. We like a little sweet taste (this is just a little sweetness). I use 1 cup orange juice or 1 can (12 oz) Guava juice, 1/2 cup of brown sugar and 2 tablespoons of honey (you m... Continue reading >>

A Nutritionist's Favorite Low-carb Bbq Chicken Recipe

A Nutritionist's Favorite Low-carb Bbq Chicken Recipe

It's perfect if you have diabetes or try to avoid sugar. Want to enjoy the finger-licking goodness of BBQ chicken, but not a fan of all that sugar in your favorite bottle of BBQ sauce? This sweet and zesty condiment makes almost any food better, but it’s also pretty sweet, and not in a good way. Some popular brands have more than 15 grams of sugar per serving! That means you may unknowingly consume way more sugar than you intended—and during a savory dinner, not even for dessert! (Here are more sneaky condiments to watch out for.) If you’re treating insulin resistance or following a diabetic diet, the sugar in BBQ sauce is something you need to pay attention to, since it can cause an unexpected blood sugar spike you might not be prepared for. In this episode of Diabetes Bites, nutritionist Fiorella DiCarlo, RD, whips up a diabetes-friendly BBQ chicken that uses a low-carb, homemade BBQ sauce that imitates the traditional grilling favorite with way less sugar. But actually, you won’t even need a grill: Fiorella makes this in a slow cooker, so you can enjoy this recipe all year round. This low-sugar BBQ chicken recipe uses dark meat like drumsticks or thighs since these are juicier. Although the chicken breast is usually recommended because it’s lower in fat, dark meat has tons of protein along with iron and vitamin B12. For people managing diabetes, increasing protein intake is beneficial since it helps you stay full while you’re cutting back on carbs. (Here are more foods nutritionists recommend to treat diabetes.) That said, you can totally swap in chicken breast if that’s your jam. Then round out your plate with some seasonal grilled vegetables, and you’ve got a perfect diabetes-friendly dinner. Difficulty: Easy Continue reading >>

Polynesian Glazed Wings

Polynesian Glazed Wings

Serve these baked appetizer wings for a party. The prep is quick: buying frozen chicken wing drumettes saves you having to split the wings yourself. Preparation Serving size: 1 wing Per serving: 117 calories; 7 g fat(2 g sat); 0 g fiber; 5 g carbohydrates; 8 g protein; 1 mcg folate; 47 mg cholesterol; 4 g sugars; 10 IU vitamin A; 1 mg vitamin C; 5 mg calcium; 0 mg iron; 90 mg sodium; 22 mg potassium Carbohydrate Servings: ½ Exchanges: ½ other carb, ½ medium-fat meat Continue reading >>

Five-spice Chicken Wings

Five-spice Chicken Wings

Ingredients Directions Preheat oven to 375 degrees F. Using a sharp knife, carefully cut off tips of the wings; discard wing tips. Cut each wing at joint to make two pieces. In a foil-lined 15x10x1-inch baking pan arrange wing pieces in a single layer. Bake for 20 minutes. Drain well. In a 3 1/2- or 4-quart slow cooker combine plum sauce, butter, and five-spice powder. Add chicken pieces, stirring to coat with sauce. Cover and cook on low-heat setting for 3 to 4 hours or on high-heat setting for 1 1/2 to 2 hours. Serve immediately or keep warm, covered, on warm- or low-heat setting for up to 1 hour. If desired, sprinkle with slivered green onions. Tip: For easy cleanup, line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside. Continue reading >>

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