Tuesday Recipes

Here are today's six recipes to help you through the day, including Quick and Easy Chicken Cacciatore and Chocolate Peanut Butter Cookies. Enjoy!

APPLE STUFFED ACORN SQUASH

This is from Diabetes Self-Management and can be found online at https://www.diabetesselfmanagement.com/recipes/sides/apple-stuffed-acorn-squash/.

Ingredients

1/4 cup raisins

2 acorn squash (about 4 inches in diameter)

Butter-flavored cooking spray

2 tablespoons sucralose no-calorie sweetener

1/4 teaspoon ground cinnamon

2 medium Fuji apples

2 tablespoons light butter

Directions

Cover raisins with warm water and soak 20 minutes. Preheat oven to 375°F.

Cut squash into quarters; remove seeds. Place squash on baking sheet. Spray inside of each squash quarter with cooking spray. Combine sweetener and cinnamon in small bowl; sprinkle squash quarters with half of cinnamon mixture. Bake 10 minutes.

Meanwhile, cut apples into quarters; remove cores. Chop apples into 1/2-inch pieces. Drain raisins. Melt butter in medium saucepan over medium heat. Add apples, raisins, and remaining cinnamon mixture; cook and stir 1 minute. Top partially baked squash with equal amounts apple mixture. Bake 30 to 35 minutes or until apples and squash are tender. Serve warm.

Yield: 8 servings.

Nutrition Facts Per Serving: Calories: 87 calories, Carbohydrates: 20 g, Protein: 1 g, Fat: 2 g, Saturated Fat: 1 g, Cholesterol: 4 mg, Sodium: 28 mg, Fiber: 3 g

Exchanges per serving: 1 Bread/Starch, 1/2 Fruit.

QUICK AND EASY CHICKEN CACCIATORE

This recipe begins, “Creating classic tastes doesn't have to be time consuming or difficult, as proven by this recipe. It combines the goodness of chicken with the timeless taste of tomatoes, all set off with traditional Italian spices.”

Recipe Yield: Yield: Makes 4 servings

View online : https://diabeticgourmet.com/diabetic-recipes/quick-and-easy-chicken-cacciatore

Print version: https://diabeticgourmet.com/diabetic-recipes/quick-and-easy-chicken-cacciatore/print/

Ingredients

Nonstick cooking spray

1/2 lb. chicken breasts, skinless and boneless

1/2 lb. chicken thighs, skinless and boned

1 green bell pepper, cut into julienne strips

1/3 cup chopped onion

1/2 cup sliced mushrooms

1 (14 1/2 oz) can no added salt stewed tomatoes

1/4 cup water (may substitute low-sodium chicken broth or dry red cooking wine)

2 tsp. dried Italian seasoning

1/8 tsp. fresh ground black pepper

Directions

Coat large skillet with cooking spray. Preheat skillet over medium-high heat.

Add chicken and cook until lightly browned, about 6 minutes. Turn frequently to ensure consistent browning.

Add in pepper, onion and mushrooms and saute an additional 2 minutes, stirring frequently.

Stir in tomatoes, water (or broth or wine), Italian seasoning and black pepper. Bring to boil. Reduce heat, cover, simmer, gently stirring occasionally, until chicken is tender and no longer pink, about 15 minutes.

Remove chicken from skillet, set aside and cover to keep moist and warm. Continue to simmer sauce, uncovered and stirring occasionally, for about 5 minutes or until desired consistency.

Place chicken in a serving dish. Pour sauce over the top and serve.

Nutritional Information Per Serving: Calories: 190: Fat: 6 g; Saturated Fat: 1.5 g; Fiber: 2 g; Sodium: 75 mg; Protein: 23 g; Carbohydrates: 9 g

TOMATO COCKTAIL

Source: The New Family Cookbook for People with Diabetes

Book Title: The New Family Cookbook for People with Diabetes

Recipe Yield: Yield: 4 servings (3/4 cup each)

This can be viewed at https://diabeticgourmet.com/diabetic-recipes/tomato-cocktail

Ingredients

3 cups tomato juice

2 tablespoons fresh lemon juice

1/2 teaspoon sugar

1/4 teaspoon seasoned salt

1/2 teaspoon Worcestershire sauce

1/8 teaspoon celery seeds

1 rib celery

Directions

Combine the juice and seasonings. Chill. Slice the celery ribs into 4 sticks. Serve a celery stick as a "stirrer" in each tomato cocktail.

Nutritional Information Per Serving: Calories: 37; Sodium: 774 mg; Protein: 2 g; Carbohydrates: 9 g

Diabetic Exchanges: 2 Vegetable

MEXICAN CHICKEN

Yield: 4 servings

This can be found online at https://diabeticgourmet.com/diabetic-recipes/mexican-chicken

Source: Express Lane Diabetic Cooking

Book Title: Express Lane Diabetic Cooking

Ingredients

2 cups deli fresh salsa

1/4 cup chopped cilantro

1 cup fat-free sour cream

1/4 cup low-fat shredded cheddar cheese

1/2 package taco seasoning (or 1-2 teaspoons chili powder to reduce sodium)

Nonstick cooking spray

4 (4 ounce) boneless, skinless chicken breasts

Directions

Preheat oven to 350 degrees F.

In a mixing bowl, mix together salsa, cilantro, sour cream, cheddar cheese, and taco seasoning.

Place chicken into a glass baking dish sprayed with nonstick cooking spray. Pour sauce over chicken and bake 40-45 minutes, until the chicken registers 170 degrees F. on an instant read thermometer.

Nutritional Information Per Serving: Calories: 250; Fat: 3 g; Cholesterol: 74 mg; Protein: 30 g; Carbohydrates: 24 g

Diabetic Exchanges: 1-1/2 Carbohydrate, 4 Very Lean Meat

CHOCOLATE PEANUT BUTTER COOKIES

This recipe begins, “You're just 5 ingredients and 20 minutes away from a decadent chocolate dessert.”

Makes 4 dozen cookies.

This is from Diabetic Connect, and can be viewe online here.

Ingredients

1 Pkg. devil's food cake mix

1 cup peanut butter

1/3 cup water

2 eggs

1 cup peanut butter chips

Directions

Heat oven to 350 degrees. Grease cookie sheets.

In a large bowl, combine cake mix, peanut butter, water and eggs. By hand, stir with spoon until dough is formed. Stir in chips.

Drop by rounded teaspoons 2 inches apart, on cookie sheets.

Bake at 350 degrees for 10 - 15 minutes or until set. Cool 1 minute; remove, place on cooling rack and cool completely.

Nutritional Facts: Servings: 1; Calories: 100; Protein: 3 g; Carbohydrate: 10 g; Dietary Fiber: 1 g; Fat: 5 g; Polyunsaturated Fat: 1 g; Saturated Fat: 2 g; Cholesterol: 9 mg; Sodium: 110 mg

FRESH PEACH MUFFINS

Yield: 12 muffins

Source: The New Family Cookbook for People with Diabetes

Book Title: The New Family Cookbook for People with Diabetes

To view this online, go to https://diabeticgourmet.com/diabetic-recipes/fresh-peach-muffins

Ingredients

1 cup peeled, chopped fresh ripe peaches

1 teaspoon fresh lemon juice

1 cup all-purpose flour

1 cup whole wheat flour

1/4 cup sugar

1 tablespoon baking powder

1/2 teaspoon mace

1/4 teaspoon salt

1 large egg, or 1/4 cup egg substitute

1/4 cup canola or corn oil

1 cup fat-free milk

Directions

Preheat the oven to 400 degrees F. Prepare a 12-cup muffin pan with nonstick pan spray or line the muffin cups with paper liners.

Combine the peaches and lemon juice in a small bowl. Stir to mix; set aside.

In a large bowl, combine the flours, sugar, baking powder, mace, and salt; mix thoroughly.

Beat the egg, oil, and milk together in a small bowl. Add to the dry ingredients and stir until the flour is moistened.

Fold in the peaches. Divide batter among the muffin cups; each will be about 2/3 full.

Bake about 25 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Remove the muffins from the pan immediately to avoid sticking.

Nutritional Information Per Serving: Calories: 154; Fat: 5 g; Sodium: 156 mg; Cholesterol: 18 mg; Protein: 4 g; Carbohydrates: 23 g

Diabetic Exchanges: 1-1/2 Starch, 1 Fat