Chicken

I know, it's Saturday, and I usually don't post on Saturdays. But it's one of those days when I felt that another post was a good thing.

There was a time when chicken was relegated to Sunday dinner. Now, it's more of an anytime meal. Here are six chicken recipes to help you through the rest of the weekend, including Chicken Broccoli and Rice Bake and Spicy Chicken Pie. Enjoy!

CHICKEN CAESAR SANDWICH WITH CHEEY HERB CLOUD BREAD

This is from Diabetic Connect.

To view this online, go to http://www.diabeticconnect.com/diabetic-recipes/general/5664-chicken-caesar-sandwich-with-cheesy-herb-cloud-bread

Ingredients

3 eggs, separated

1 packet stevia

3 tablespoons cream cheese, softened

1/4 teaspoon cream of tartar

2 teaspoons garlic powder

1 teaspoon chopped fresh rosemary

1/4 cup shredded mozzarella cheese

2 small chicken breasts

pepper to taste

1 cup chopped romaine lettuce

2 tablespoons lite Caesar dressing mix

6 thin roma tomato slices

2 tablespoons shaved Parmesan

Directions

Preheat the oven to 300 degrees Fahrenheit.

In one bowl, beat the egg whites and cream of tartar until stiff peaks form.

In another bowl, mix the egg yolks, cream cheese, and stevia. Fold the egg whites gently into the yolk mix, being careful not to break it down.

On a baking sheet lined with parchment paper, scoop the mixture into 4 even rounds.

Sprinkle a dash of sea salt on each round and 1/2 teaspoon garlic powder on each round. On two of the rounds (the tops), sprinkle 1/2 teaspoon rosemary and 1/4 cup of mozzarella on each.

Bake on middle rack for 30 to 35 minutes, or until they're golden brown.

Season the chicken breasts with salt and pepper and grill over medium heat for 3 to 4 minutes on each side, or until cooked all the way through.

Toss the romaine and Caesar dressing together.

Layer on a bottom piece of cloud bread with a chicken breast, 2 tomato slices, Parmesan shavings, and Caesar salad mix. Top with a top piece of cloud bread. Repeat with the other sandwich.

Nutritional Facts: Servings: 2; 503 calories; 8.5 g carbohydrates; 32 g fat; 53 g protein; 795 mg sodium; 1.5 g dietary fiber

CROCK POT HARVEST CHICKEN AND POTATOES

This is from Diabetic Connect

View this online here.

This recipe begins, “Put this whole meal together in less than 10 minutes and the slow cooker does the rest!”

Ingredients

1 lb boneless, skinless chicken breast, cut into 1" pieces

3 Tbsp flour

1/2 tsp salt

1/4 tsp black pepper

12 ounces small new poitatoes, scrubbed and halved

2 cups baby carrots cut into 3rds

2 celery stalks cut into 1/2" pieces

1 large onion chopped

1 can (4oz.) mushrooms sliced and drained

2 cloves garlic

3/4 tsp dried thyme

1/4 tsp dried sage

1 cup low-sodium chicken broth

1 Tbsp margarine or butter

Directions

In a small bowl mix together the chicken, 2 Tbsp flour, 1/4 tsp of salt and pepper.

Add to slow cooker.

Stir in potatoes, carrots, onions and celery, mushrooms, garlic, 1/2 tsp thyme, sage and broth.

Cover, cook on high for 4 hours or low for 6 to 7 hours.

In a small bowl mix together remaining flour and melted margarine, mix together until a paste forms. Push the contents of pot to one side and with a whisk add in remaining salt & thyme, and flour paste. Mix until thick, cook 1 more hour, or until thoroughly thicken.

Nutritional Facts: Servings: 6; Calories: 194; Fat: 3 g; Protein: 21 g; Carbohydrate: 21 g; Fiber: 3 g; Sodium: 455 mg; Cholesterol: 55 mg

CHICKEN, BROCCOLI, AND RICE BAKE

This came in an email from Diabetes Self-Management. This starts off, “Living well with diabetes requires keeping a close eye on your meal plan, but it doesn't have to mean sticking with a dull and dreary diet. To add some pizzazz to your plate, why not try one of the delicious, diabetes-friendly dishes below!” This recipe and the next are from their newsletter. And if you haven't signed up to receive their newsletters, now would be a good time to do it! Preparation time: 15 minutes; Baking time: 25–30 minutes; Yield: 4 servings

This recipe freezes well. It can be doubled to make a 9" x 13" casserole.

Ingredients

Cooking spray

1 package (10 ounces) frozen, chopped broccoli, thawed

1 cup cooked white rice (warm slightly if using leftover rice)

2 cups (about 8 ounces) diced cooked chicken breast

1 can (10 3/4 ounces) Campbell's Healthy Request cream of chicken soup

1/4 cup reduced-fat mayonnaise

1/4 cup skim milk

1/8 teaspoon curry powder

1 teaspoon dill

1/2 teaspoon lemon juice

1 tablespoon fine, dry bread crumbs

Paprika

Instructions

Preheat oven to 350°F. 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 25–30 minutes, or until bubbly.

Nutrition Facts; Serving size: 1/4 of recipe; Per Serving: Calories: 244; Carbohydrate: 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

SPICY CHICKEN PIE

Yield: 6 servings

Print Friendly: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=689

View recipe: http://diabeticgourmet.com/recipes/html/689.shtml

Ingredients

Crust:

3 cups cooked orzo pasta (about 1 cup dry)

1/4 cup plus 2 tablespoons grated Parmesan cheese

1/4 cup fat-free egg substitute or 2 egg whites, lightly beaten

Butter-flavored cooked spray

Rest of Ingredients:

1-1/2 cups coarsely chopped fresh mushrooms

1 medium yellow onion, sliced and separated into rings

1-1/2 cups shredded or diced roasted chicken

14-1/2 ounce can Mexican-style stewed tomatoes, crushed

1-1/2 teaspoons chili powder

1 cup shredded reduced-fat Monterey Jack or Mexican-blend cheese

Directions

Preheat oven to 375 degrees F.

To make the crust, place the orzo, Parmesan cheese, and egg substitute or egg whites in a large bowl and stir to mix well.

Coat a 10-inch pie pan with the cooking spray and pat the mixture evenly over the bottom and sides of the pan, forming an even crust. Spray the crust lightly with the cooking spray and bake uncovered for 10 minutes.

While the crust is baking, coat a large nonstick skillet with nonstick cooking spray and add the mushrooms and onions. Place the skillet over medium heat, cover, and cook, stirring occasionally, for several minutes until the vegetables are tender.

Add the undrained tomatoes, chili powder, and chicken to the skillet mixture. Cook uncovered, stirring occasionally, for about 5 minutes, until the mixture is thick.

Spoon the chicken mixture into the baked crust and sprinkle the cheese over the top. Bake for an additional 5 minutes or until the cheese is melted. Cut into wedges and serve hot.

Nutritional Information Per Serving: Calories: 295; Protein: 25 g; Fat: 7.7 g; Sodium: 426 mg; Cholesterol: 46 mg; Dietary Fiber: 2 g; Carbohydrates: 29 g; Exchanges: 1-1/2 Starch, 2-1/2 Lean Meat, 1 Vegetable

TUSCAN CHICKEN BREASTS WITH POLENTA

Servings: 8

Find this recipe at: http://diabeticgourmet.com/recipes/html/250.shtml

Ingredients

4 cups defatted low sodium chicken broth

1 cup yellow cornmeal

1/2 teaspoon garlic powder

1/2 teaspoon dried Italian seasoning

1/4 teaspoon salt

1/4 teaspoon pepper

8 skinless chicken breast halves (3 pounds)

Nonstick cooking spray

Fresh spinach leaves, steamed (optional)

Tuscan Tomato Sauce (recipe follows below)

Directions

In a large nonstick saucepan, heat chicken broth to a boil; slowly stir in cornmeal. Reduce heat to low; cook, stirring frequently, 15 to 20 minutes or until mixture is very thick and pulls away from side of pan. (Mixture may be lumpy.) Pour polenta into greased 9x5-inch loaf pan. Cool; refrigerate 2 to 3 hours or until firm.

Heat oven to 350 degrees F. Combine garlic powder, Italian seasoning, salt and pepper in small bowl; rub on all surfaces of chicken. Arrange chicken, breast side up, in single layer in 13x9-inch baking pan. Bake, uncovered, about 45 minutes or until chicken is no longer pink in center and juices run clear.

Remove polenta from pan; transfer to cutting board. Cut polenta crosswise into 16 slices. Cut slices into triangles, if desired. Spray large nonstick skillet with cooking spray; heat over medium heat until hot. Cook polenta about 4 minutes per side or until lightly browned.

Place spinach leaves, if desired, on serving plates. Arrange polenta slices and chicken over spinach; top with Tuscan Tomato Sauce.

TUSCAN TOMATO SAUCE

Makes: About 3 cups

Ingredients

Nonstick cooking spray

1/2 cup chopped onion

2 cloves garlic, minced

8 plum tomatoes, coarsely chopped

1 can (8 ounces) tomato sauce

2 teaspoons dried basil leaves

2 teaspoons dried oregano leaves

2 teaspoons dried rosemary

1/2 teaspoon pepper

Directions

Spray medium nonstick saucepan with cooking spray; heat over medium heat until hot. Add onion and garlic; cook and stir about 5 minutes or until tender.

Stir in tomatoes, tomato sauce, basil, oregano, rosemary and pepper; heat to a boil. Reduce heat to low and simmer, uncovered, about 6 minutes or until desired consistency, stirring occasionally.

Nutritional Information Per Serving: Calories: 240; Protein: 29 g; Fat: 4 g; Sodium: 345 mg; Cholesterol: 69 mg; Carbohydrates: 22 g; Exchanges: 1 Starch/Bread, 2-1/2 Lean Meat, 1-1/2 Vegetable