Caribbean Baked Chicken with Mango

September 19, 2013 Leave a Comment
Caribbean Baked Chicken with Mango

Caribbean Baked Chicken with Mango

This recipe is for Caribbean Baked Chicken with Mango, I had gotten it from “Best of Diabetic Connect Low-Carb Recipes”.  Even if you aren’t diabetic, these recipes would be a nice change.  A way to lighten up your everyday evening meals.

Caribbean Baked Chicken with Mango Recipe

Caribbean Baked Chicken with Mango

2 jalapeno chile peppers, halved and seeded (wear plastic gloves when handling)

½ medium onion, halved

2 cloves garlic, minced

1 slice (1/4 inch thick) peeled fresh ginger

1 Tbsp. extra virgin olive oil

1 Tbsp. white wine vinegar

1 tsp. jerk seasoning

1 tsp. ground allspice

4 boneless, skinless chicken breast halves

½ mango, peeled and finely chopped

1 Tbsp. chopped cilantro leaves

Preheat oven to 450 F.  Coat 13×9 inch baking pan with cooking spray.  In food processor, combine peppers, onion, garlic, ginger, oil, vinegar, jerk seasoning, allspice and salt.  Process until very finely chopped, stopping machine a few times to scrape down inside of container.  Spread jalapeno mixture on both sides of chicken breast.  Place into prepared baking pan.

Bake 30 minutes or until thermometer inserted into thickest portion registers 170 F. and juices run clear.  Place chicken onto 4 plates, and scatter mango on top.  Sprinkle with cilantro.

 

(Recipe for Caribbean Baked Chicken with Mango came from Best of Diabetic Connect “Low-Carb Recipes”)

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Skinny Ms. Cinnamon Apple Smoothie

September 18, 2013 Leave a Comment
Skinny Ms. Cinnamon Apple Smoothie

Skinny Ms. Cinnamon Apple Smoothie

This recipe for Skinny Ms. Cinnamon Apple Smoothie is from “Diabetic Connect” by Eating Well.   Get a healthy helping of protein in the delicious non-dairy smoothie that’s rich in a variety of wholesome nutrients.

Skinny Ms. Cinnamon Apple Smoothie Recipe 

Skinny Ms. Cinnamon Apple Smoothie

1 apple, peeled and chopped

¾ inch slice tofu (1/4 block)

¼ cup unsweetened apple juice

¾ cup unsweetened soy milk

1 cup raw spinach

½ tsp. cinnamon

Place all ingredients in a blender, and blend until smooth.

(Recipe for Skinny Ms. Cinnamon Apple Smoothie came from Diabetic Connect by Eating Well, September, 2013)

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Almond Chicken Stir-Fry

September 17, 2013 Leave a Comment
Almond Chicken Stir-Fry

Almond Chicken Stir-Fry

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com

 

Almonds and water chestnuts add crunch to this speedy supper.  It’s great the frozen stir-fry vegetables, too.

                Denis Uhlenhake                                                             Ossian, Iowa

 

Almond Chicken Stir-Fry Recipe 

Almond Chicken Stir-Fry

1 ½ Lbs. boneless skinless chicken breast, cut into strips

3 Tbsp. canola oil

1 ½ cups fresh cauliflowerets

1 ½ cups fresh broccoli florets

¾ cup julienned carrots

½ cup chopped celery

¼ cup sweet red peppers

1 can (8 oz.) sliced water chestnuts, drained

3 cups chicken broth

3 Tbsp. cornstarch

½ cup cold water

Hot cooked rice, optional

1/3 to ½ cup slivered almonds, toasted

In a large skillet or wok, stir-fry chicken in oil until no longer pink.  Stir in the vegetables, broth and soy sauce.  Bring to a boil.  Reduce heat to low; cover and cook until vegetables are crisp-tender.  Combine cornstarch and water until smooth; stir into chicken mixture.  Bring to a boil; cook and stir for 2 minutes or until thickened.  Serve with rice if desired.  Sprinkle with almonds.             6 servings

 

(Recipe for Almond Chicken Stir-Fry was in tasteofhome.com)

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Southwest Chicken Soup

September 14, 2013 Leave a Comment
Southwest Chicken Soup

Southwest Chicken Soup

 

Crunched for time?  Canned isn’t your only option when you want hot soup on the table.  This homemade one’s filled with the zesty tastes of the Southwest – and is ready in about 15 minutes.  A splash of olive oil at the end is a fun touch that adds to the flavor.

 

Southwest Chicken Soup Recipe

Southwest Chicken Soup

2 cups lower-sodium chicken broth

1 (15 oz.) can navy beans (preferably no-salt-added), drained, rinsed

1 (14.5 oz.) can stewed tomatoes

1 (14.5 oz.) diced green chiles

1 cup diced cooked chicken breast

2 cups packed fresh spinach, coarsely chopped

½ cup chopped fresh cilantro

2 Tbsp. thinly sliced green onion

1 Tbsp. extra-virgin olive oil

¼ cup shredded reduced-fat sharp cheddar cheese

Bring broth to a boil in large saucepan over high heat.  Add beans, tomatoes, chiles and chicken.  Return to a boil.  Reduce heat to medium-low; simmer, covered, 3 minutes.

Remove from heat; stir in all remaining ingredients except cheese.  Serve topped with cheese.                                                      4 (1 ½ cups) servings

 

(Recipe for Southwest Chicken Soup was in Cooking Club Magazine, Fall 2012)

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Lemon & Dill Chicken

September 13, 2013 Leave a Comment


Lemon & Dill Chicken

Lemon & Dill Chicken

This recipe for Lemon & Dill Chicken gets a “10” from me.  It’s from “Diabetic Connect” by Eating Well.  Try this recipe, it’s really good.  When I made this recipe I made it for dinner for my son and myself.  My son ate it all and said “it was good because it was different and tasty”.  Keep your eyes open for other recipe from Diabetic Connect.

Lemon & Dill Chicken Recipe 

Lemon & Dill Chicken

4 boneless skinless chicken breast

Salt & pepper to taste

3 tsp. extra-virgin olive oil, or canola oil, divided

¼ cup finely chopped onion

3 cloves garlic, minced (I used chopped garlic in a jar)

1 cup reduced-sodium chicken broth

2 tsp. flour

2 Tbsp. chopped fresh dill, divided (I used chopped dill from the spice rack)

1 Tbsp. lemon juice (I used RealLemon from concentrate)

Season chicken breast on both sides with salt and pepper.  Heat 1 ½ teaspoons oil in a large heavy skillet over medium-high heat.  Add the chicken and sear until well browned on both sides, about 3 minutes per side.  Transfer chicken to a plate and tent with foil.

Reduce heat to medium.  Add the remaining 1 ½ teaspoons oil to the pan.  Add onion and garlic and cook, stirring, for 1-2 minutes.  Whisk broth, flour, 1 tablespoon dill and lemon juice in a measuring cup and add to pan.  Cook, whisking, until slightly thickened, about 3 minutes.

Return the chicken any accumulated juices to the pan; reduce heat to low and simmer until the chicken is cooked through, about 4 minutes.  Transfer the chicken to a warmed platter.   Season sauce with salt and pepper and spoon over the chicken.  Garnish with the remaining 1 tablespoon chopped fresh dill.

(Recipe for Lemon & Dill Chicken came from Diabetic Connect by Eating Well, September, 2013)

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Light ‘n Crisp Egg Rolls

September 11, 2013 Leave a Comment
Light 'n Crisp Egg Rolls

Light ‘n Crisp Egg Rolls

This recipe for Light ‘n Crisp Egg Roll was in Diabetic Living Online, I printed out the recipe on September 3, 2013.  I hope it will satisfy all who are diabetic.

 

Light ‘n Crisp Egg Rolls Recipe 

Light ‘n Crisp Egg Rolls

Nonstick cooking spray

2 tsp. toasted sesame oil or canola oil

8 oz. lean pork loin, cut into ½ inch pieces, or ground pork

½ cup chopped red sweet pepper

1 tsp. grated fresh ginger or ¼ tsp. ground ginger

1 clove garlic, minced

¾ cup finely chopped bok choy or Chinese (napa) cabbage

½ cup chopped canned water chestnuts

½ cup coarsely shredded carrot

¼ cup sliced green onions

¼ cup bottled light Asian sesame ginger vinaigrette

Preheat oven to 450 F.  Lightly coat a large baking sheet with nonstick cooking spray; set aside.  For filling:  In a medium nonstick skillet, heat oil over medium-high heat.  Add pork, sweet pepper, ginger and garlic. Cook for 3 to 4 minutes or until pork is no longer pink, stirring occasionally.  If using ground pork, drain off fat.  Add bok choy, water chestnuts, carrots and green onion to pork mixture in skillet. Cook and stir about 1 minute more or until any liquid evaporates.  Stir in vinaigrette.  Cool filling slightly.

For each egg roll, place an egg roll wrapper on a flat surface with a corner pointing towards you.  Spoon about 1/3 cup of the filling across and just below center of each egg roll wrapper.  Fold bottom corner over filling, tucking it under on the other side.  Fold side corner over filling, forming an envelope shape.  Roll egg roll toward remaining corner.  Moisten top corner with water; press firmly to seal.

Place egg roll, seam sides down, on the prepared baking sheet.  Coat the tops and sides of the egg rolls with nonstick cooking spray.  Bake for 15 to 18 minutes or until egg rolls are golden brown and crisp.  Cool slightly before serving.                  8 servings

(Recipe for Light ‘n Crisp Egg Rolls was in tasteofhome.com)

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Applesauce Barbecue Chicken

September 10, 2013 Leave a Comment
Applesauce Barbecue Chicken

Applesauce Barbecue Chicken

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com

 

You only need a few ingredients to create this sweet and peppery chicken.  The subtle flavor of apple makes this tender barbecue dish stand out of the rest.  (This recipe is Diabetic Friendly!)

Darla Andrews                                                  Farmers Branch, Texas

 

Applesauce Barbecue Chicken Recipe 

 

Applesauce Barbecue Chicken

4 boneless skinless chicken breast halves (6 oz. each)

½ tsp. pepper

1 Tbsp. olive oil

2/3 cup chunky applesauce

2/3 cup spicy barbecue sauce

2 Tbsp. brown sugar

1 ½ tsp. chili powder

Sprinkle chicken with pepper.  In a large skillet, brown chicken in oil on both sides.  In a small bowl, combine the remaining ingredients; pour over chicken.

Cover and cook 7-10 minutes longer or until a meat thermometer reads 170 F.         4 servings

 

(Recipe for Applesauce Barbecue Chicken was in tasteofhome.com)

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Grilled Pizza

September 9, 2013 Leave a Comment
Grilled Pizza

Grilled Pizza

This recipe for Grilled Pizza, it came from Mary Carbone; it was in the Food Section of the Long Island Newsday on Sunday, July 28, 2013.  I hope you like this recipe.

                Mary Carbone                                                   North Babylon, New York

 

Grilled Pizza Recipe 

Grilled Pizza

For Dough:   ½ cup warm milk (whole or 2 percent)

½ cup warm water

1 packet active dry yeast

1 tsp. sugar

2 1/1 cup flour

¼ tsp. salt

For Sauce:   4 Tbsp. extra-virgin olive oil

3 minced garlic cloves

1 can (28 oz.) San Marzano tomatoes, broken into small pieces, with juice

1 tsp. oregano

Salt and pepper to taste

2 whole basil leaves, chopped

1 Lb. fresh mozzarella, sliced thin

Grated Romano cheese

½ cup olive oil that has been simmered with salt, pepper and rosemary

6 to 8 basil leaves

Dough:  Combine milk and water in a small bowl, sprinkle with yeast and sugar, let stand until yeast is dissolved.

Combine flour and salt in mixer bowl with dough hook, with mixer on low gradually pour in liquid.  Knead on medium speed until dough is smooth and elastic, about 15 minutes.  Place in a large oiled bowl, cover, let rise until doubled in size.

Sauce:  Heat oil in pan over medium high, add garlic and stir 1 minute.  Add tomatoes and juice.  Add oregano, salt and pepper to taste.  Bring to boil and stir often, until thick, about 20 minutes.  Add 2 basil leaves.  Set aside.

Preheat gas grill to medium-low.   Oil grids.  Divide dough into 4 pieces, roll each into a 10 inch round.

Brush each piece generously with seasoned olive oil.  Quickly place dough pieces on grill, oiled sides down.  Brush tops with oil.  Cook, covered, until bottoms are lightly browned, 2 to 3 minutes.  Turn, cook another 2 to 3 minutes.

Transfer pizzas to baking sheets.  Spread 2-3 tablespoons sauce on each.  Add mozzarella slices, not too close to edges.  Sprinkle with Romano and basil leaves.  Grill, covered, until cheese melts.  Serve.

4 to 6 pizzas

(Recipe for Grilled Pizza was in Newsday Food Section, July 28, 2013, Mary Carbone)

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Taste of Summer Chicken

September 8, 2013 Leave a Comment

 

Taste of Summer Chicken

Taste of Summer Chicken

This recipe is for Taste of Summer Chicken, it’s from “Best of Diabetic Connect Low-Carb Recipes”.  Even if you aren’t diabetic, these recipes would be a nice change.  A way to lighten up your everyday evening meals.

 

Taste of Summer Chicken Recipe 

Taste of Summer Chicken

¾ cup Italian far-free salad dressing

¾ cup unsweetened pineapple juice

¾ cup white wine or white grape juice

6 boneless skinless chicken breast halves (1 ½ Lbs.)

In a large reusable plastic bag, combine the salad dressing, pineapple juice and wine/or grape juice.  Add the chicken.  Seal bag and turn to coat; refrigerate for 8 hours or overnight.

Drain and discard marinade.  Grill chicken, covered, over medium heat for 6-7 minutes on each side or until juices run clear.

 

(Recipe for Taste of Summer Chicken came from Best of Diabetic Connect “Low-Carb Recipes”)

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Buttery Almond Green Beans

September 7, 2013 Leave a Comment
Buttery Almond Green Beans

Buttery Almond Green Beans

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com

 

 

Toasted almonds add crunch to this no-fuss treatment for fresh beans.  They get extra flavor from convenient onion soup mix and Parmesan cheese.

                Edna Hoffman                                                                  Hebron, Indiana

 

Buttery Almond Green Beans Recipe 

Buttery Almond Green Beans

2 Lbs. fresh green beans, trimmed

2 cups water

1 envelope onion soup mix

2/3 cup slivered almonds, toasted

2 Tbsp. grated Parmesan cheese

1 tsp. paprika

6 Tbsp. butter, melted

In a large saucepan, combine the beans, water and soup mix.  Bring to a boil.  Reduce heat; cover and simmer for 15-20 minutes or until beans are crisp-tender.

In a large bowl, combine the almonds, cheese and paprika.  Drain beans; drizzle with butter and sprinkle with almond mixture.  Toss to coat.             8 servings

 

(Recipe for Buttery Almond Green Beans was in tasteofhome.com)

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