I find that those who are newly diagnosed diabetics or those who will be cooking for a diabetic are often confused how what to cook and serve. If you are a diabetic, have a diabetic in your family, or will be having one over for dinner, here are some perfect chicken recipes for you. These recipes are all diabetic-friendly yet they are so good no one will guess they were made with the diabetic in mind!
1 lb boneless skinless chicken thighs, cut crosswise into strips
1 tsp oregano
1 tsp chili powder
1/2 tsp garlic salt
1 red bell pepper, cut into thin strips
1 green bell pepper, cut into thin strips
4 thin slices large yellow onion, separated into rings
1/2 cup your favorite salsa
6 (6-in) whole-wheat flour tortillas, warmed
1/2 cup chopped cilantro
reduced-fat sour cream
Combine the oregano, chili powder, and garlic salt; toss chicken in mixture.
Heat a large skillet that has been sprayed with nonstick cooking oil or brushed with canola oil over medium-high heat. Add the seasoned chicken and cook, stirring, 5 to 6 minutes or until cooked through. Transfer to a bowl and set aside.
Into the same skillet, place the bell peppers and onions. Cook over medium heat, stirring, for 2 minutes. Add the salsa and cook, covered, about 6 or 7 minutes until tender. Stir in the chicken and any juices in the bowl. Cook and stir until heated through and chicken is completely cooked. This will take about 2 or 3 minutes.
Serve the mixture on the warmed tortillas. Top with the cilantro and sour cream.
Yield: 6 servings of 1 fajita.
Per fajita: 159 calories, 21 g protein, 15 g carbs
1 jar (26-oz) low-sugar or sugar-free spaghetti sauce
6 tbsp grated Parmesan cheese, divided
6 boneless skinless chicken breast halves
1 1/2 cup shredded low-fat mozzarella cheese
Preheat oven to 375 degrees.
Place the spaghetti sauce in the bottom of a 9 x 13-inch baking pan or dish. Slowly stir in 4 tablespoons of the Parmesan cheese; add the chicken and turn each piece over to evenly coat both sides. Cover the pan with foil. Place in the oven at bake at 375 degrees for 30 minutes.
Remove chicken from oven and remove the foil. Top the chicken with the remaining Parmesan cheese and the mozzarella. Return to the oven and continue baking, uncovered, for another 5 minutes or so until the chicken is cooked through and the cheese is melted.
Yield: 6 servings. Enjoy!
CHICKEN VEGGIE FAJITAS
1 lb boneless skinless chicken thighs, cut crosswise into strips
1 tsp oregano
1 tsp chili powder
1/2 tsp garlic salt
1 red bell pepper, cut into thin strips
1 green bell pepper, cut into thin strips
4 thin slices large yellow onion, separated into rings
1/2 cup your favorite salsa
6 (6-in) whole-wheat flour tortillas, warmed
1/2 cup chopped cilantro
reduced-fat sour cream
Combine the oregano, chili powder, and garlic salt; toss chicken in mixture.
Heat a large skillet that has been sprayed with nonstick cooking oil or brushed with canola oil over medium-high heat. Add the seasoned chicken and cook, stirring, 5 to 6 minutes or until cooked through. Transfer to a bowl and set aside.
Into the same skillet, place the bell peppers and onions. Cook over medium heat, stirring, for 2 minutes. Add the salsa and cook, covered, about 6 or 7 minutes until tender. Stir in the chicken and any juices in the bowl. Cook and stir until heated through and chicken is completely cooked. This will take about 2 or 3 minutes.
Serve the mixture on the warmed tortillas. Top with the cilantro and sour cream.
Yield: 6 servings of 1 fajita.
Per fajita: 159 calories, 21 g protein, 15 g carbs
EASY CHICKEN PARM
1 jar (26-oz) low-sugar or sugar-free spaghetti sauce
6 tbsp grated Parmesan cheese, divided
6 boneless skinless chicken breast halves
1 1/2 cup shredded low-fat mozzarella cheese
Preheat oven to 375 degrees.
Place the spaghetti sauce in the bottom of a 9 x 13-inch baking pan or dish. Slowly stir in 4 tablespoons of the Parmesan cheese; add the chicken and turn each piece over to evenly coat both sides. Cover the pan with foil. Place in the oven at bake at 375 degrees for 30 minutes.
Remove chicken from oven and remove the foil. Top the chicken with the remaining Parmesan cheese and the mozzarella. Return to the oven and continue baking, uncovered, for another 5 minutes or so until the chicken is cooked through and the cheese is melted.
Yield: 6 servings. Enjoy!