Chicken

Here are six chicken recipes to help you through the day, including Chicken in a Pot and Lemon Herb Chicken. Enjoy!

CHICKEN SALAD-STUFFED TOMATOES

This recipe begins, “Tuna, seafood or tofu salad would be a tasty filling for plum tomatoes as well.”

4 servings; Total Time: 15 minutes

This recipe is from Diabetic Connect and can be viewed at http://www.diabeticconnect.com/diabetic-recipes/general/5494-chicken-salad-stuffed-tomatoes

Ingredients

4 plum tomatoes, halved

1/4 cup chicken salad

Freshly ground pepper, to taste

2 teaspoons sliced fresh chives

Directions

Scoop out insides of tomatoes with a melon baller. Fill with chicken salad. Sprinkle with pepper and chives.

Nutritional Facts: Servings: 4; Per serving: Calories: 45; Carbohydrates: 4 g; Fat: 1 g; Saturated Fat: 0 g; Monounsaturated Fat: 0 g; Protein: 4 g; Cholesterol: 10 mg; Dietary Fiber: 1 g; Potassium: 205 mg; Sodium: 66 mg;Added Sugars: 0 g; Exchanges: 1/2 vegetable; 1/2 lean meat; Carbohydrate Servings: 0

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

VEGETABLE-CHICKEN NOODLE SOUP

Servings: 6 (Serving = 1-1/2 cup)

Find this recipe at: http://diabeticgourmet.com/recipes/html/253.shtml

Ingredients

6 cups 1/3-less-salt chicken broth, divided

1 cup chopped celery

1/2 cup thinly sliced leek (white part only)

1/2 cup chopped carrot

1/2 cup peeled and chopped turnip

1 tablespoon minced fresh parsley

1-1/2 teaspoons fresh thyme or 1/2 teaspoon dried thyme leaves

1 teaspoons fresh rosemary or 1/4 teaspoon dried rosemary

1 teaspoon balsamic vinegar

1/4 teaspoon fresh ground black pepper

2 ounces uncooked "no-yolk" broad noodles

1 cup diced cooked chicken

Directions

Place 1/3 cup chicken broth, celery, leek, carrot and turnip in large saucepan. Cover and cook over medium heat until vegetables are tender, stirring occasionally.

Stir in remaining 5 -2/3 cups chicken broth, parsley, thyme, rosemary, vinegar and black pepper. Bring to a boil; add noodles. Cook until noodles are tender; stir in chicken. Reduce heat to medium. Simmer until heated through.

Nutritional Information Per Serving: Calories: 98; Protein: 10 g; Fat: 2 g; Sodium: 73 mg; Cholesterol: 18 mg; Carbohydrates: 12 g; Exchanges: 1/2 Starch/Bread, 1 Lean Meat, 1/2 Vegetable

LEMON HERB CHICKEN

Yield: 6 servings

Print version: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=756

Online version: http://diabeticgourmet.com/recipes/html/756.shtml

Source: The Complete Idiot's Guide to Terrific Diabetic Meals

Ingredients

1/4 cup olive oil

1/4 cup fresh lemon juice

2 tablespoons herbes de Provence

1/4 teaspoon freshly ground black pepper

6 (3 ounce) boneless, skinless chicken breast halves

Vegetable oil cooking spray

Directions

In a 1-gallon self-closing plastic bag, combine oil, lemon juice, herbes de Provence, black pepper, and chicken; seal the bag and shake to coat. Refrigerate 30 to 60 minutes.

When you are ready to cook, spray a grill rack with cooking spray. Preheat a gas grill to medium/medium-high or prepare a medium-hot fire in a charcoal grill, with the rack placed 4 to 6 inches above the heat.

Remove chicken from marinade and discard marinade.

Place chicken on the grill and cook for 10 to 15 minutes or until chicken is cooked through and no longer pink, and its juices run clear, turning once.

Nutritional Information Per Serving: Calories: 175; Protein: 21 g; Fat: 13 g; Sodium: 76 mg; Cholesterol: 68 mg; Dietary Fiber: 0 g ; Carbohydrates: 0.5 g; Exchanges: 3 Lean Meat, 2 Fat

GARLIC CHICKEN BREASTS

Yield: 4 servings

Print version: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=762

Online version: http://diabeticgourmet.com/recipes/html/762.shtml

Source: The Complete Idiot's Guide to Terrific Diabetic Meals

Ingredients

Vegetable oil cooking spray

2 teaspoons olive oil

4 garlic cloves, minced

4 teaspoons brown sugar

4 (3 ounces) boneless, skinless chicken breast halves

Directions

Preheat the oven to 500 degrees F.

Line a shallow roasting pan with foil; spray the foil with cooking spray.

Heat oil in a small nonstick skillet over medium-low heat. Add garlic and cook, stirring frequently, for 1 to 2 minutes or until it begins to soften. Remove from heat and stir in brown sugar until well mixed.

Place chicken breast halves in the prepared pan. Spread garlic mixture evenly over chicken.

Bake for 10 to 15 minutes or until chicken is cooked through, no longer pink, and its juices run clear.

Nutritional Information Per Serving: Calories: 253; Protein: 25 g; Fat: 7 g; Sodium: 5 mg; Cholesterol: 129 mg; Dietary Fiber: 0 g; Carbohydrates: 5 g; Exchanges: 6 Lean Meat, 1 Fat, 1/2 Fruit

CHICKEN IN A POT

Yield: 6 servings

Print version: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=774

Online version: http://diabeticgourmet.com/recipes/html/774.shtml

Source: Fix-It and Forget-It Diabetic Cookbook

Ingredients

2 medium carrots, sliced

2 medium onions, sliced

2 celery ribs, cut in 1-inch pieces

1 cup sliced mushrooms (optional)

3 pounds chicken, whole or cut up, skin removed

3/4 teaspoon salt

1/2 teaspoon dried coarse black pepper

1 teaspoon dried basil or fresh basil to taste

1 teaspoon dried parsley or fresh flat-leaf parsley to taste

1/4 teaspoon dried rosemary

1/2 cup water, chicken broth, or white cooking wine

Directions

Place vegetables in bottom of slow cooker. Place chicken on top of vegetables. Add seasonings and water.

Cover. Cook on LOW 8-10 hours, or HIGH 3-1/2 hours (use 1 cup liquid if cooking on HIGH).

This is a great foundation for soups - chicken vegetable, chicken noodle, chicken rice, chicken corn, and other favorites.

Nutritional Information Per Serving: Calories: 172; Protein: 22 g; Fat: 5 g; Sodium: 381 mg; Cholesterol: 65 mg; Dietary Fiber: 2 g; Sugars: 4 g; Carbohydrates: 8 g; Exchanges: 1 Vegetable, 3 Lean Meat