Chicken

Today's post deals with diabetic-friendly Chicken recipes, and includes Sweet and Sour Chicken with Vegetables and Easy Chicken Fajitas. Enjoy!

LIGHTER CHICKEN POT PIE

This yumminess is from Everyday Diabetic Recipes, and begins, "Got your plate ready? Good, 'cause you're going to want a bowl of this Lighter Chicken Pot Pie. It's got all the cozy mixed in, like veggies and chicken in a lightened-up cream sauce. Don't worry, we've even added a bit of crust to this diabetic-friendly chicken pot pie!"

Cook Time: 30 minutes; Serves: 8; Serving Size: 3/4 cup

To view this online, go to https://www.everydaydiabeticrecipes.com/Chicken/Lighter-Chicken-Pot-Pie.

Ingredients

1 tablespoon light margarine

1/2 cup chopped onion

8 ounces mushrooms, coarsely chopped

1-1/2 cup frozen mixed vegetables, thawed

3 cups cooked diced chicken

1/2 teaspoon dried thyme

1/2 teaspoon salt (optional)

1/4 teaspoon black pepper

1 cup reduced sodium fat-free chicken broth

1/2 cup fat-free evaporated milk

2 tablespoons all-purpose flour

4 slices reduced-fat crescent rolls (from an 8-ounce package)

Directions

Preheat oven to 375 degrees F. Coat a 9-inch deep dish pie plate with cooking spray.

In a large skillet over medium-high heat, melt margarine. Add onions and mushrooms and cook 3 to 5 minutes, or until just softened. Add vegetables, chicken, thyme, salt, if desired, pepper, and broth; simmer 5 to 6 minutes.

In a small bowl, whisk evaporated milk and flour. Pour into skillet and continue to cook 3 to 5 minutes, or until sauce is thickened.

Pour chicken mixture into pie plate and arrange dough slices on top, placing the widest side of dough on outer edge of pie plate.

Bake 20 to 25 minutes, or until hot and bubbly and crust is golden.

ASIAN CHICKEN TENDERS

This is from Everyday Diabetic Recipes, and begins, "With only a handful of ingredients, this sweet and sour version of Asian Chicken Tenders is definitely among our favorite easy diabetic dinner recipes. Plus, it boasts lighter versions of flavorful teriyaki sauce and pineapple tidbits, but still packs full taste."

Cook Time: 5 minutes; Serves: 4; Serving Size: 2 chicken tenders

To view this online, go to https://www.everydaydiabeticrecipes.com/Chicken/Asian-Chicken-Tenders--7089.

Ingredients

1 pound chicken breast tenders

1/3 cup reduced-sodium teriyaki sauce

2 teaspoons reduced-sodium teriyaki sauce

1/4 cup sliced green onion

1 can (8-ounce) pineapple tidbits with reduced-sugar juice, juice reserved

Directions

Place chicken and 1/3 cup teriyaki sauce in resealable plastic bag. Refrigerate 15 to 20 minutes. Remove chicken and discard marinade.

Coat a nonstick wok or skillet with cooking spray. Preheat over high heat.

Add about half the chicken to wok. Cook 5 to 7 minutes or until chicken is no longer pink in center, stirring occasionally. Reduce heat as needed. Remove first batch to a serving platter and repeat with remaining chicken. Remove second batch.

Add green onion, pineapple, 1 tablespoon reserved pineapple juice, and remaining teriyaki sauce to wok. Cook about 1 minute. Spoon over chicken tenders and serve immediately.

CREAMY CRUNCHY CHICKEN CASSEROLE

This is from Everyday Diabetic Recipes, and begins, "Our Creamy Crunchy Chicken Casserole hits all the high notes. Plus, it comes together so quickly, you'll have this easy casserole recipe on the table before your gang can ask, 'What's for dinner?'"

Cook Time: 30 minutes; Serves: 6; Serving Size: 3/4 cup

To view this online, go to https://www.everydaydiabeticrecipes.com/Casseroles/Creamy-Crunchy-Chicken-Casserole.

Ingredients

3 cups cooked chicken breast (about 1lb.), chopped

3/4 cup shredded reduced-fat cheddar or mozzarella cheese

1 (10-3/4-ounce) can, reduced-fat and reduced-sodium condensed cream of chicken soup

1/4 cup low-fat milk

1 cup chopped red or yellow bell pepper

1/4 cup chopped celery

1/4 cup sliced green onions

1/4 teaspoon pepper

1/4 cup low-sodium crushed cornflakes

1/4 cup sliced almonds

Directions

Preheat oven to 400 degrees F. Coat a 2-qt. casserole dish with cooking spray.

In a large bowl, stir together chicken, cheese, soup, milk, bell pepper, celery, green onions, and pepper. Pour into prepared casserole dish.

In a small bowl, stir together cornflakes and almonds. Sprinkle evenly over chicken mixture.

Bake, uncovered, about 30 minutes, or until heated through. Let stand for 10 minutes before serving.

Notes

Want to make this ahead of time? No problem! Just assemble the casserole, cover tightly, freeze, thaw completely, then bake off!

EASY CHICKEN FAJITAS

This is from Everyday Diabetic Recipes, and begins, "These deliciously Easy Chicken Fajitas are a super choice for a weeknight meal. They're packed with flavor, chock full of light ingredients, and perfect if you're following a diabetes diet."

Cook Time: 15 minutes; Serves: 4; Serving Size: 2 ouonces chicken, 1 cup veggies, and 1 whole wheat tortilla

To view this online, go to https://www.everydaydiabeticrecipes.com/Chicken/Easy-Chicken-Fajitas-7488.

Ingredients

1 clove garlic, minced

1 cup sliced onion

1 green bell pepper, cut into strips

1 red bell pepper, cut into strips

2 boneless, skinless chicken breast, cut into strips

2 teaspoons fajita seasoning

4 low-carb whole wheat tortillas, warmed

Directions

Coat a large skillet with cooking spray.

Over medium heat, cook garlic, onion, and bell peppers 6 to 8 minutes or until tender, stirring occasionally. Remove to a plate. Add chicken and fajita seasoning; cook 5 to 7 minutes, or until no longer pink in center.

Return vegetables to skillet and cook 2 to 4 more minutes, or until heated through. Evenly divide fajita mixture onto tortillas and serve immediately.

SWEET AND SOUR CHICKEN WITH VEGETABLES

This is from Everyday Diabetic Recipes, and begins, "Looking for a veggie-packed all-in-one chicken dish? This is it! This skillet meal takes no time to whip together. And, with its great color and nutrition plus authentic Asian flavor, it's sure to be a hit."

Cook Time: 12 minutes; Serves: 6; Serving Size: 4 ounces chicken strips and 3/4 cup veggies

To view this online, go to https://www.everydaydiabeticrecipes.com/Chicken/Sweet-and-Sour-Chicken-with-Vegetables-103208.

Ingredients

2 tablespoons canola oil

1-1/2 pound boneless, skinless chicken breasts, cut into thin strips

1 (20-ounce) can pineapple chunks in syrup, drained and liquid reserved

1 (8-ounce) can sliced water chestnuts, drained

1 cup fresh broccoli florets

1 medium-sized red bell pepper, cut into 3/4-inch chunks

2 tablespoons low-sodium soy sauce

1 tablespoon white vinegar

1 tablespoon ketchup

2 tablespoons cornstarch

1 tablespoon sugar

1 cup fresh snow peas, trimmed

Directions

In a large skillet or wok, heat oil over high heat. Add chicken and stir-fry for 4 to 5 minutes, or until no pink remains.

Add pineapple chunks, water chestnuts, broccoli, and red pepper. Stir-fry for 3 to 4 minutes, or until the vegetables are crisp-tender.

In a small bowl, combine the reserved pineapple liquid, the soy sauce, vinegar, ketchup, cornstarch, and sugar; mix well. Stir into skillet or wok and cook 3 minutes. Add snow peas and cook 1 minute, or until sauce has thickened. Serve immediately.

BLACK-EYED CHICKEN

Recipe Yield: Yield: 6 servings

View this online at https://diabeticgourmet.com/diabetic-recipes/black-eyed-chicken.

Ingredients

16 oz can black-eyed peas, rinsed and drained

2 cups cooked chicken breast, chopped

1 cup diced celery

1 cup red bell pepper

1 cup green bell pepper

1/2 cup sliced green onion

1/2 cup fresh cilantro

3 Tbsp fat-free Italian salad dressing

2 Tbsp Dijon mustard

6 cups lettuce leaves

Directions

Combine all ingredients except lettuce in a bowl. Stir well. Cover and chill for 4 hours. Serve on lettuce leaves.

Nutritional Information Per Serving: Calories: 170; Fat: 3 g; Saturated Fat: 1 g; Fiber: 5 g; Sodium: 430 mg; Cholesterol: 40 mg; Protein: 20 g; Carbohydrates: 17 g; Sugars: 3 g

Diabetic Exchanges: 1 Vegetable, 2 Meat, 1 Carbohydrate