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Diabetic Soup Recipes Slow Cooker

Slow Cooker Chicken Noodle Soup, Diabetic

Slow Cooker Chicken Noodle Soup, Diabetic

Rinse and pat dry chicken. Place in a 5-quart or larger crockery slow cooker. Place the peeled and quarterd onion, peeled and quartered carrot, and parsley around chicken pieces. Sprinkle with thyme, marjoram, and pepper. Add chicken broth, cover, and cook on low for 7 to 8 hours or on high for 2 1/2 to 3 hours. When done cooking, remove the chicken and discard the onion, carrot, and parsley. Skim off and discard all surface fat from the broth. Cool chicken from broth for about 10 minutes, until cool enough to handle and remove and discard the chicken skin and bones. Shred chicken. Add shredded chicken back to the slow cooker and bring to a simmer. Lightly saute the diced onion, diced carrots, diced celery, mushroom, in a little broth or water until softened and place in the crock along with the spinach. Simmer for 10 minutes. Meanwhile, cook noodles according to package directions. Just before serving, add cooked noodles to soup and season with salt and pepper (to taste). Continue reading >>

Slow Cooker Recipes

Slow Cooker Recipes

Slow cookers, also known as Crock-Pots, have been a big hit since the 1970’s. It is a countertop appliance that is used to simmer food at a reduced temperature for a longer period of time. Many people think of dishes like pot roast, pulled pork or soup when it comes to a slow cooker, but you can use it for much more – including cake! One note of caution: raw kidney beans and a few other beans (like broad beans or fava beans) contain the phytohemagglutinin toxin. Boiling destroys this toxin, but the far lower temperature of a slow cooker does not (read more at WikiPedia). Continue reading >>

Slow Cooker Chicken, Bacon, And Potato Soup

Slow Cooker Chicken, Bacon, And Potato Soup

This soup is perfect for ushering in fall: It's hearty enough for the beginning of soup season, yet brothy and veggie-packed so that it doesn't feel too heavy. Pair it with a slaw or kale side salad and crusty whole-grain bread for a light, satisfying dinner. This recipe is ideal for a weekend, when you can check on the slow cooker after just a few hours; though you won't be able to leave the soup unattended all day, this still offers the benefit of hands-free, fuss-free cooking. Either baby red, Yukon Gold, or fingerling potatoes will work well here, as they'll maintain their shape nicely during cooking. 4 center-cut bacon slices, diced 1 1/2 pounds bone-in chicken thighs, skinned 2 teaspoons salt-free garlic-and-herb seasoning blend (such as Mrs. Dash) 2 cups thinly sliced leek (from 2 large leeks) 1 cup sliced carrot (from 2 large carrots) 1 cup sliced celery (from 2 large stalks) 4 cups unsalted chicken stock (such as Swanson), divided 3/4 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 5 thyme sprigs 12 ounces baby potatoes 2 cups coarsely chopped baby spinach Sprinkle chicken with seasoning blend. Add chicken to bacon drippings in pan; cook 8 minutes, browning on all sides. Transfer chicken using a slotted spoon to a 6-quart electric slow cooker, reserving any drippings in pan. Add leek, carrot, and celery to drippings in pan; sauté 5 minutes. Stir in 1 cup stock, scraping pan to loosen browned bits. Add leek mixture, bacon, remaining 3 cups stock, salt, pepper, and thyme sprigs to slow cooker. Cover and cook on LOW for 2 hours. Add potatoes; cover and cook on LOW for 2 more hours or until potatoes are tender. Continue reading >>

Crock-pot™ Vegetable Soup

Crock-pot™ Vegetable Soup

Ingredients 2 bags (16 ounces each) frozen mixed vegetables 1 can (28 ounces) Italian-style crushed tomatoes 1 pound lean stew beef, cut into bite-size pieces 1 envelope (1 ounce) dry onion soup mix 2 cubes reduced-sodium beef bouillon 1 1/2 cups water Directions Place all ingredients in a Crock-Pot and stir to combine. Cover and cook on high for 4 hours. Stir once halfway through, being careful to stir and replace the lid quickly to prevent heat loss. Yield: 10 1/2 cups. Serving size: 1 cup. Nutrition Facts Per Serving: Calories: 167 calories, Carbohydrates: 15 g, Protein: 20 g, Fat: 3 g, Saturated Fat: 1 g, Sodium: 328 mg, Fiber: 2 g Exchanges per serving: 3 vegetable, 2 lean meat. Carbohydrate choices: 1. 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 >>

Crock Pot Mexican Chicken Soup Recipe

Crock Pot Mexican Chicken Soup Recipe

Ingredients Print Recipe 1 1/2 pounds chicken thighs boneless, skinless 15.5 ounces chunky salsa I used Tostitos 15 ounces chicken broth 8 ounces Pepper Jack cheese or Monterey cheese, cubed Servings: people Units:MetricUS Imperial Votes: 14 Rating: 3.86 You: Rate this recipe! Carbs Per Serving:6g Prep Time:5minutes Passive Time: Course Main Dish Cuisine Chicken, Gluten-Free, Low-Carb, Mexican, Spicy Place chicken pieces at the bottom of a 6 quart crock pot. Cook on high 3-4 hours or low 6-8 hours. Remove chicken pieces and shred chicken. Return to crock. Continue reading >>

Diabetic Slow Cooker Recipe: Chicken Cauliflower Leek Soup

Diabetic Slow Cooker Recipe: Chicken Cauliflower Leek Soup

A deliciously easy and tasty soup to enjoy for lunch, dinner or even breakfast. Yes, soup does make a good breakfast, too! Kitchen Tools You don't need a fancy slow cooker. A low cost low-high setting cooker will do the trick. And a set of handy measuring spoons and measuring cups are probably one of the most used kitchen items HAPPY EATING! Please share, pin, or tweet this post. Please share, pin, or tweet this post. Continue reading >>

Slow Cooker Chicken And Vegetable Soup

Slow Cooker Chicken And Vegetable Soup

Combine the chicken breasts, chicken broth, 2 cups of water, carrots, parsnips, celery, onions, Parmesan rind, curry powder, 1 teaspoon salt and a few grinds of black pepper in the insert of a 6-quart slow cooker. Cook on low for 8 hours. Remove the chicken breasts. When cool enough to handle, shred the meat (discard the bones) and add back to the soup; add the peas and dill. Season with salt and pepper. Serve in soup bowls with a sprinkle of Parmesan and a squeeze of lemon. Continue reading >>

Paleo Crockpot Jambalaya Soup

Paleo Crockpot Jambalaya Soup

This recipe was my guest post over at Food Renegade last year but I figured I’d re-post it here at the tailend of this winter and right before Mardis Gras! It was originally inspired by my husband’s cold. Nothing clears the sinuses quite like a spicy jambalaya. This version is quite spicy but can be altered to your tastes by lowering the amount of hot sauce or using a less spicy sausage. I used this beautiful organic nitrate/hormone-free spicy Andouille I got from my local supermarket. I also used four peppers – green, red, orange and yellow and cut them coarsely. They look so pretty and fresh! Recipe: Paleo Crockpot Jambalaya Soup 5 c. chicken stock. 4 peppers – any color you want, chopped 1 large onion, chopped 1 large can of organic diced tomatoes (leave the juice) 2 cloves garlic, diced 2 bay leafs 1 lb large shrimp, raw and de-veined. 4 oz. chicken, diced 1 pkg spicy Andouille sausage 1/2-1 head of cauliflower 2 c. okra (optional) 3 tbsp Cajun Seasoning* (see below for how-to or use your own) 1/4 c. Frank’s Red Hot (or hot sauce of your choice) *How to Make Your Own Cajun Seasoning (from Emeril!): 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon cayenne pepper 1 tablespoon dried oregano (Yields about 2/3 c.) Put the chopped peppers, onions, garlic, chicken, cajun seasoning, Red Hot, and bay leafs in the crockpot with the chicken stock. As you can see, I grabbed a container of my homemade stock directly from the freezer and threw it in. Set on low for 6 hours. About 30 minutes before it’s finished, toss in the cut up sausages. While this is cooking quickly make cauliflower rice by pulsing raw cauliflower in the food processor until it resembles rice. For the last 20 minutes, add in the cauliflower rice and the raw shr Continue reading >>

Slow Cooker White Chicken Chili

Slow Cooker White Chicken Chili

If it was socially acceptable to hibernate all winter and watch Netflix all day I would. Especially if we had an unlimited supply of this healthy Slow Cooker White Chicken Chili. Give me a good book, my Insanity DVDs and a crock pot full of Slow Cooker White Chicken Chili and there’s a good chance I wouldn’t leave until March (or May if you live in Ohio!). The day I made this chili was the best day of the week. It’s hearty, zippy and feel-good, but healthy at the same time. And it’s bursting at the seams with comforting flavor. Slow Cooker White Chicken Chili for days! So how does this all come together, you ask? Easy! Throw it in the slow cooker. The only trick is to get out your blender and mix a cup of the chicken broth with the yogurt to get it blended together. If you just dump the yogurt in the pot it will be lumpy and won’t mix well. When you blend it with the stock it turns the yogurt into a smooth consistency that easily mixes with the rest of the soup. You’re going to be amazed how easy this is. You might even think you’re doing it wrong. But you’re not! And just so you can mentally prepare yourself, you will need a giant bowl or mug, all the delicious healthy toppings (because we love toppings), a ridiculously comfy couch and Netflix (obvi). Oh, and about 8 containers to meal prep and enjoy this addictingly healthy Slow Cooker White Chicken Chili for the rest of the week. Another great recipe with beans is our healthy and delicious one pot Black Bean Soup with Lime Salsa. Give both recipes a try and come back here to tell us which one you liked best! Continue reading >>

Slow Cooker Soups

Slow Cooker Soups

You're juggling a thousand responsibilities each day; the last thing you want to do when you come home is make dinner. With a little help from your slow cooker, you can throw together a few ingredients in the morning and sit down later to a steaming bowl of goodness. And the best part about dinner in one pot: fewer plates to spin on the way to the sink. You're juggling a thousand responsibilities each day; the last thing you want to do when you come home is make dinner. With a little help from your slow cooker, you can throw together a few ingredients in the morning and sit down later to a steaming bowl of goodness. And the best part about dinner in one pot: fewer plates to spin on the way to the sink. You're juggling a thousand responsibilities each day; the last thing you want to do when you come home is make dinner. With a little help from your slow cooker, you can throw together a few ingredients in the morning and sit down later to a steaming bowl of goodness. And the best part about dinner in one pot: fewer plates to spin on the way to the sink. You're juggling a thousand responsibilities each day; the last thing you want to do when you come home is make dinner. With a little help from your slow cooker, you can throw together a few ingredients in the morning and sit down later to a steaming bowl of goodness. And the best part about dinner in one pot: fewer plates to spin on the way to the sink. Continue reading >>

Slow Cooker Taco Soup

Slow Cooker Taco Soup

What You'll Need: 1 tablespoon canola oil 1 pound lean ground turkey 1 cup chopped onion Salt to taste 1 tablespoon chili powder 2 teaspoons cumin 1 teaspoon garlic powder 1 cup frozen corn 1 (15-1/2-ounce) can black beans, rinsed and drained 1 (4.5-ounce) can diced green chilies 2 (14-1/2-ounce) cans no-salt-added diced tomatoes 1 cup fat-free, reduced sodium chicken broth What To Do: In a large skillet over medium-high heat, heat oil until hot. Add turkey and onion and cook 5 to 7 minutes, or until turkey is no longer pink, stirring occasionally. Place mixture in slow cooker, then add remaining ingredients; stir to combine. Cook on LOW 6 to 7 hours. Notes If your diet allows, you can try topping each serving of this taco soup with a dollop of reduced-fat sour cream and chopped cilantro. Yum! Need your soup in a hurry? Cook on HIGH 3 hours. Continue reading >>

Crock Pot Chicken Enchilada Soup

Crock Pot Chicken Enchilada Soup

Crock Pot Chicken Enchilada Soup is comforting, hearty and easy in the slow cooker! When the first crock pot (or slow cooker as you might call it) was ever created the world became a better place for all. Families leading busy lives can still have a healthy meal without ordering take out and even those without children can enjoy the benefits of slow cooking using a small 4 quart sized crock pot. However your lifestyle if you haven’t begun taking advantage of this essential kitchen appliance you should begun this new year with the resolution to start. You will wonder why you didn’t begin sooner and how you ever managed without one! I’ve been using my slow cooker for at least 17 years since I got one as a newlywed and have had many a failed dry uneatable meal or two before I learned how to perfect recipes in the crock pot. There definitely is a technique behind it and many recipes out there to choose from. I’ve learned along the way, the hard way in fact, that if you don’t have enjoy liquid in that pot you will not be satisfied with the results of your meal. And always and I repeat always remember this one important detail; Don’t forget to plug in it! Ha, I’ve done that as well. Never ever ever ever ever will I post a crock pot recipe on my blog that my family and I don’t love, never, it’s a promise! I would not want to be the one that scorns you from using your crock pot. If you have been scorned by a recipe or two, you can most certainly make friends with your crock pot again. Try this recipe whether it’s your first or your fifteenth and enjoy the comfort of the crock doing all the work for you. This meal is an easy weeknight meal or a perfect Sunday supper or Game day kind of meal as well. I mean who doesn’t love chicken enchilada’s right? Well Continue reading >>

Slow-cooker Recipes

Slow-cooker Recipes

Share: Email: Print: Slow-cooker recipes like these spicy-sweet tacos are great time-savers for weeknight meals. If you don't use all of the pork at once, freeze some for another quick dinner! Searing beef on the stovetop adds a few minutes to your slow cooker routine, but it’s well-worth the payoff in flavor. Serve this stew with a side of steamed green beans for a balanced weeknight meal that makes your kitchen smell inviting all day long. This scrumptious chicken cooks so quickly because of the high heat and the chicken’s proximity to the oven’s heating element. It’s adapted from a Weight Watchers recipe. Wheat berries are a type of whole grain that normally take an hour to cook on the stove. But this recipe slow cooks your wheat berries, making them easier than ever to prepare. Make this recipe on the weekend and serve it up for weekday lunches over a bed of fresh greens. Creamy Artichoke Parmesan Dip Here's a tasty artichoke dip that you can bring to your next tailgate or Sunday football gathering. It's simple to make and can be kept hot in your slow cooker. Items 1 - 10 of 19 1 2 Next Continue reading >>

7 Healthy Slow-cooker Recipes For Diabetics

7 Healthy Slow-cooker Recipes For Diabetics

Slow Cooker Chicken Cacciatore Recipe taste of home Enjoy this chicken on its own or serve over cooked whole-grain pasta. Adapted from Denise Hollebeke, Penhold, Alberta, Canada Serves 6 Prep Time: 20 min. Cook Time: 4 hrs. • 1⁄3 cup all-purpose flour • 1 broiler/fryer chicken (3 to 4 lbs.), cut up, skin removed • 2 tbsp. canola oil • 2 medium onions, cut into wedges • 1 medium green pepper, cut into strips • 1 jar (6 oz.) sliced mushrooms, drained • 1 can (14 oz.) diced tomatoes, undrained • 2 garlic cloves, minced • Pinch of salt • 1/2 tsp. dried oregano • 1/4 tsp. dried basil • 1/2 cup shredded Parmesan cheese 1. Place flour in large plastic bag. Add chicken, a few pieces at a time, and shake to coat. In large skillet, brown chicken in oil on all sides. Transfer to 5-qt. slow cooker. 2. Top with onions, green pepper, and mushrooms. In small bowl, combine tomatoes, garlic, salt, oregano, and basil; pour over vegetables. Cover and cook on low for 4 to 5 hours or until chicken juices run clear and vegetables are tender. Garnish with Parmesan cheese and serve. Per serving: 277 cal, 11 g fat (3 g sat), 15 g carbs, 29 g protein, 2 g fiber, 85 mg chol, 463 mg sodium, 146 mg calcium Slow-Cooked Pot Roast Recipe taste of home The aroma alone is satisfying! Serve this homey, fork-tender pot roast with potatoes and a green salad. Adapted from Vera Carroll, Medford, Massachusetts Serves 6 Prep Time: 10 min. Cook Time: 6 hrs. • 1 large sweet onion, chopped • 1 cup sliced baby portobello mushrooms • 1 (3-lb.) beef rump roast or bottom round roast •1/2 tsp. salt • 1/4 tsp. pepper • 1 cup dry red wine or beef broth • 1 tbsp. brown sugar • 1 tbsp. Dijon mustard • 1 tsp. Worcestershire sauce • 2 tbsp. cornstarch 1. Place onion and mushroom Continue reading >>

Slow Cooker Chicken Noodle Soup

Slow Cooker Chicken Noodle Soup

Ingredients Directions Rinse and pat dry chicken. Place in a 5-quart or larger crockery slow cooker. Place the peeled and quarted onion, peeled and quartered carrot, and parsley around chicken pieces. Sprinkle with thyme, marjoram, and pepper. Add chicken broth, cover, and cook on low for 7 to 8 hours or on high for 2 1/2 to 3 hours. When done cooking, remove and discard the onion, carrot, and parsley. Skim off and discard all surface fat from the broth. Remove the chicken from broth and cool for about 10 minutes, until cool enough to handle. Remove and discard the chicken skin and bones. Shred chicken. Add shredded chicken back to the slow cooker and bring to a simmer. Add diced onion, diced carrots, diced celery, mushroom, and spinach. Simmer for 10 minutes. Meanwhile, cook noodles according to package directions. Just before serving, add cooked noodles to soup and season with salt and pepper (to taste). Nutrition Information Per serving: 285 calories (22% calories from fat), 31 g protein, 7 g total fat (1.8 g saturated fat), 24 g carbohydrates, 2 g dietary fiber, 72 mg cholesterol, 615 mg potassium, 121 mg sodium Diabetic exchanges: 4 lean protein, 1 1/2 carbohydrate (bread/starch) 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. That includes mouth-watering, healthy recipes; money-saving tips; advice to help navigate social, professional, and relationship issues; and inspiring personal stories from people just like you. Exp Continue reading >>

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