Poultry
 | Aloha Chicken - Yield: 6 servings 2 1/2 lb Chicken pieces; skinned -unsweetened 2 Chicken Bouillon cubes; 1/2 c Juice from pineapple; -Borden Low Sodium 1 ts Light soy sauce; 1 tb Margarine; 2 tb Flour; 1 c Green pepper; diced (1 med. ds Pepper; -pepper) 4 1/2 c Rice; cooked 1 c Radishes; thinly sliced Chow mein noodles; optional 1 c Pineapple chunks; canned, Simmer the chicken in water with bouillon cubes. Remove meat from bones and cut into chunks. Save 1 cup of chicken broth. While chicken is cooking, melt margarine in frying pan or wok and saute the radishes, green peppers, and pineapple until crisp tender, but not brown. (Put rice on to cook.) Mix 1 cup saved chicken broth with 1/2 cup pineapple juice and 1 tsp. soy sauce. Add to pan. Mix flour with 1 Tb. cold water and stir to remove lumps. Add to vegetables. Add cut up chicken and a dash of pepper, and cook until everything is hot. Serve over rice. If desired, sprinkle chow mein noodles on top. Serves 6. (Portion is 3/4 cup mixture served over 3/4 cup cooked rice.) Nutrients per serving: Calories 320, fat 7g, cholesterol 58mg, carbohydrate 39g, sodium 314mg. Exchanges: Bread 2 1/2, Meat 2. Source: There IS Life after Lettuce by Pepper Durcholz, Alberta Gentry, Carolyn Williams, M.S. Formatted for Meal-Master by Joyce Burton. By simplify3, published on Aug. 31 2007, 55  In Recipes |
| | Turkey Noodle Soup - Yield: 6 servings MMMMM 1 All bones from roast turkey 1 Stalk celery; chopped 7 c Water 1 Onion; quartered 1 Bay leaf; MMMMM 1/4 c Broken noodles; 1/2 pieces 1 ts Dried basil; 1 Celery; Stack + leaves, chop 1 ts Dried thyme; 1 Carrot; chopped 1 ds Hot pepper sauce; 3 Green onions; sliced Salt to taste 1/3 c Zucchini; grated Freshly ground pepper My note: Remove bones from turkey or chicken before serving and refrigerate or freeze until you have time to prepare the soup. I like to do it the next day, if possible, and make a batch of crackers while the soup is cooking. STOCK: In stockpot or large saucepan, combine bones, water, bay leaf, celery and onion. (Skin and drippings may be included, if desired.) Simmer, covered about 4 hours. Strain, reserving stock. Let bones cool, pick out any meat and add to the stock. SOUP: In stockpot or saucepan, bring stock to boil; add noodles and simmer for 5 minutes. Add celery, carrot, green onions, zucchini, basil and thyme. Simmer for 10 minutes. Stir in hot pepper sauce, season with salt and pepper to taste. Makes about 4 1/2 cups. 3/4 cup serving - 91 calories, 1 1/2 protein, 1/2 fruit + vegetable choice 5 grams carbohydrate, 11 grams protein, 3 grams fat 137 mg sodium, 32 mg cholesterol Source: The Lighthearted Cookbook by Anne Lindsay, Cdn. Heart Foundation 1988. Shared but not tested by Elizabeth Rodier, Nov 93 VARIATIONS: Substitute rice for noodles. Use 6 cups chicken stock if you start without bones For a main course, add 19 oz can chickpeas or kidney beans, drained. Other additions: green peas, chopped spinach, asparagus, broccoli, potato, squash or turnip. By simplify3, published on Aug. 31 2007, 44  In Recipes |
| | Turkey Spaghetti Sauce - Yield: 6 servings 1/4 c Onion; chopped 1 ts Dried basil 1 Garlic clove; minced 1 ts Dried thyme 1 ts Olive oil; 3 c Chopped cooked turkey; 28 oz Can tomatoes; cut up Cooked noodles or macaroni 6 oz Can tomato paste; Saute the onion and garlic in the oil until lightly browned. Add the tomatoes, tomato paste, basil, thyme and turkey. Simmer for 20 to 25 minutes while cooking the noodles or macaroni. 1/6 recipe not including noodles - 215 calories, 3 lean meat, 2 vegetable exchanges 9 grams carbohydrate, 22 grams protein, 10 grams fat, 190 mg sodium, 627 mg potassium, 54 mg cholesterol. Source: Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman, 1986 Shared but not tested by Elizabeth Rodier, Nov 93 By simplify3, published on Aug. 31 2007, 44 In Recipes |
| | Turkey Barbecue for Sandwiches - Yield: 4 servings 16 oz Can tomatoes; cut up 1/4 c Onion; chopped 6 oz Can tomato paste; 1 ts Chili powder; (or to taste) 1 ts Powdered mustard; 2 c Turkey; chopped, cooked Combine all the ingredients in a saucepan. Simmer for 10 to 15 minutes, or until the flavors are blended. Spoon the mixture over hamburger buns or toast. 1/4 recipe, not including bun - 176 calories, 3 lean meat + 2 vegetable exchanges 12 grams carbohydrate, 23 grams protein, 4 grams fat, 220 mg sodium, 767 mg potassium, 54 mg cholesterol. Source: Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman 1986 Shared but not tested by Elizabeth Rodier, Nov 93. By simplify3, published on Aug. 31 2007, 44 In Recipes |
| | Turkey Frittata - Yield: 6 servings 1/2 c Onion; sliced 2 tb Lemon juice; 1 Garlic clove; minced 1/8 ts Ground black pepper 1 tb Oil; 1 c Turkey; chopped 1 c Mushrooms; sliced 6 Eggs; beaten 1 c Frozen spinach; dry chopped Defrost and squeeze spinach dry. Saute the onion, garlic and mushrooms in the oil for 5 minutes. Add the spinach, lemon juice and pepper. Cook over low heat for 3 min. Add the turkey and eggs to the spinach mixture. Pour into a greased 9 inch round baking dish. Bake in 350 F oven for 25 to 30 minutes or until eggs are set. Cut into wedges to serve. 1/6 recipe - 158 calories, 2 lean meat, 1 vegetable, 1/2 fat exchange 4 grams carbohydrate, 15 grams protein, 9 grams fat, 106 mg sodium, 318 mg potassium 292 mg cholesterol. Source: Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman 1986 Shared but not tested by Elizabeth Rodier, Nov 93. By simplify3, published on Aug. 31 2007, 44 In Recipes |
| | Taco Salad with Cumin Dressing - Yield: 8 servings 8 Tortillas; 1 ts Powdered mustard 2 tb Parmesan cheese; grated 1 ts Ground cumin 8 c Romaine lettuce; 1/2 c Water 1/2 ts Salt 4 tb Vegetable oil 4 tb Red wine vinegar; 4 c Turkey; chopped cooked 1/4 ts Black pepper 1 ts Cumin seeds 1/4 ts Garlic powder 6 lg Ripe tomatoes; chopped 4 ts Lemon juice 2 c Cheddar cheese; grated Toast the tortillas on a baking sheet in a 400 F oven for about 10 min. While hot, sprinkle on the Parmesan cheese. Cool and break into bite-size pieces. Chop the lettuce and arrange it in the bottom of a salad bowl. Make the cumin dressing by combining the salt, vinegar, pepper, garlic powder, lemon juice, mustard, cumin, water and oil in a bowl or jar. Heat the turkey in a skillet with the cumin seeds. Sprinkle chunks of turkey over the lettuce. Add the tomato pieces and cheese. Pour on the cumin dressing and top with tortilla chips. 1/4 recipe - 411 calories, 4 lean meat, 1 bread, 1 vegetable, 2 fat exchanges 20 grams carbohydrate, 33 grams protein, 23 grams fat 870 mg sodium, 617 mg potassium, 88 mg cholesterol Source: Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman 1986 Shared but not tested by Elizabeth Rodier, Nov 93. By simplify3, published on Aug. 31 2007, 44 In Recipes |
| | Turkey-Orange Salad - Yield: 4 servings 2 c Turkey; chopped, cooked 1 Orange; 1/2 c Celery; chopped 1 c Seedless grapes; 1/4 ts Salt 2 tb Mayonnaise/salad dressing; 1/4 ts Curry powder 1 tb Shredded coconut; toasted Combine the turkey, celery, salt, and curry powder in a bowl. Peel and chop the orange. Add the orange, grapes, and mayonnaise to the turkey. Toss gently to mix. Sprinkle on the coconut just before serving. 1/4 recipe = 217 calories, 3 lean meat + 1 fruit exchange 12 grams carbohydrate, 21 grams protein, 10 grams fat 228 mg sodium, 391 mg potassium, 58 mg cholesterol Source: Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman, 1986 Shared but not tested by Elizabeth Rodier, Nov 93 By simplify3, published on Aug. 31 2007, 44 In Recipes |
| | Spicy Rice Pilaf with Turkey - Yield: 4 servings 1 c Brown rice; 1 tb Vegetable oil 1/2 ts Cumin seeds; 2 c Turkey stock or water 1/4 ts Ground ginger; 1/4 c Dark or golden raisins; 1/4 ts Ground cinnamon; 2 c Chopped cooked turkey; 4 Cardamom seeds; 1/4 c Pine nuts; or cashews; 4 Whole cloves; (chop cashews) Toast cashews if using. Saute the rice, cumin seeds, ginger, cinnamon, cardamom seeds and cloves in the oil in a saucepan until the rice is browned. Add the stock or water and bring the mixture to a boil. Lower the heat and simmer for 45 to 50 minutes or until the rice is cooked. Add the raisins, turkey, and nuts to the rice mixture. Serve hot or cold. 1/4 recipe - 317 calories, 3 lean meat, 1 bread, 1/2 fruit, 1 fat exchange 24 grams carbohydrate, 25 grams protein, 14 grams fat, 190 mg sodium, 381 mg potassium, 54 mg cholesterol Source: Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman 1986 Shared but not tested by Elizabeth Rodier Nov 93 By simplify3, published on Aug. 31 2007, 44 In Recipes |
| | Curry Turkey Stir-Fry - Yield: 4 servings 2 c Turkey; chopped cooked 1 lb Fresh pea pods; snipped 1 1/2 ts Curry powder; 1 Sweet red pepper; sliced 1 tb Soy sauce 1 tb Cornstarch; 4 Green onions; chopped 1 1/2 c Water 4 Celery stalks; chopped thin Heat a nonstick wok or skillet. Add the turkey, curry powder, soy sauce, and onions. Saute until the turkey is heated, about 2 minutes. Add the celery, pea pods and pepper. Stir-fry another 3 to 4 minutes. Add the cornstarch that has been dissolved in the water. Cook just until the liquid thickens. 1/4 recipe = 151 calories, 3 lean meat, 1 vegetable exchange 7 grams carbohydrate, 22 grams protein, 4 grams fat 285 mg sodium, 404 mg potassium, 54 mg cholesterol Source: Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman, 1986 Shared but not tested by Elizabeth Rodier, Nov 93 By simplify3, published on Aug. 31 2007, 44 In Recipes |
| | Wild Rice-Turkey Salad - Yield: 4 servings 1/2 c Wild rice; 1/4 c Green onions; chopped 1 1/2 c Water; 1/4 c Olive oil; 2 c Turkey; cooked chopped 2 tb Red or white wine vinegar; 1 c Celery; chopped 1/4 ts Black pepper; 1/2 c Sweet red pepper; Chopped 1/4 ts Ground nutmeg; -(optional) 2 tb Fresh parsley leaves; 1/3 c Raisins; -chopped 1 Apple; chopped Chopped pecans; for garnish Cook the rice in the water until tender, about 50 minutes. Cut the turkey into bite-size pieces. Combine all the ingredients ina bowl and toss. cover and chill until ready to serve. Sprinkle on the pecans just before serving. 1/4 recipe = 422 calories 3 lean meat, 1 bread, 1 1/2 fruit, 2 fat exchanges 42 grams carbohydrate, 24 grams protein, 18 grams fat 344 mg sodium, 503 mg potassium, 54 mg cholesterol Source: Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman, 1986 Shared but not tested by Elizabeth Rodier, Nov 93 My note: Id probably make this with regular rice, vegetable oil, regular vinegar (or a lower calorie dressing), 2 tsp dry parsley and chopped almonds. By simplify3, published on Aug. 31 2007, 44 In Recipes |
| | Prudhommes Lemon Dill Chicken - Yield: 4 servings MMMMM 1 ts Salt; 1/4 ts Black pepper; 1 ts Dillweed; 1/4 ts White pepper; 1 ts Dried sweet basil leaves; MMMMMMEAT AND VEGETABLES----- 8 Chicken breasts; boneless 1 1/2 c Defatted chicken stock; - skinless, (2 to 3 oz each) 2 c Onions; julienned 1 tb Cornstarch PLUS; 1/2 c Fresh lemon juice; in all 2 ts Cornstarch; 2 pk Artificial sweetener; 1 c Apple juice; - (1 gram each), optional TO SEASON CHICKEN: Combine seasoning mix ingredients in small bowl. Sprinkle all surfaces of chicken evenly with 2 teaspoons seasoning mix. Rub it in well. Dissolve cornstarch in 1/4 cup apple juice. Set aside. Preheat heavy 10-inch skillet, preferably non-stick, over high heat to 350 degrees for about 4 minutes. Place 4 chicken breasts in skillet. Lower heat to medium. Brown for at least 1 minute per side. Remove chicken. Brown 4 more. Set all the chicken aside. Return heat to high. Stir in 1/2 cup stock, scraping bottom of skillet to clear it of all browned bits. Add onions and remaining seasoning mix. Stir. Cook for 3 to 4 minutes, or until all liquid evaporates. Stir in 1/4 of lemon juice. Scrape bottom of skillet again to clear it. Cook for 3 to 4 minutes, or until liquid evaporates. Add 1/2 cup apple juice. Clear bottom and side of skillet. Cook for 2 to 3 minutes, or until about half of the liquid evaporates. Stir in remaining 1 cup of stock, the 1/4 cup lemon juice and the 1/4 cup apple juice. Bring to a boil (will take 2 to 3 minutes), whisk in the cornstarch-apple juice mixture, and return to a boil. Return the chicken to the skillet, lower the heat to medium, and cook until the chicken is done all the way through, about 4 to 5 minutes. Turn off the heat, remove the chicken, and if desired, whisk in the artificial sweetener. Makes 4 servings. From: _Fork_In_The_Road_ by Chef Paul Prudhomme printed in Rochester, NY _Times_Union_ 11/29/93 Posted in COOKING by: Jean Cody 12/1/93 By simplify3, published on Aug. 31 2007, 44 In Recipes |
| | Stewed Chicken - Yield: 4 servings 4 Chicken breast; halves, 2 ts Italian seasoning; - boneless 2 ts Garlic; chopped 16 oz Cn Italian stewed tomatoes; Salt to taste - cut in bite sized pieces Pepper to taste 4 oz Cn sliced mushrooms; Fat-free mozzarella cheese; - salt free -shredded 1 md Onion; sliced in rings Place chicken in baking dish. Top with tomatoes and their juice, mushrooms, onions and seasonings. Cover tightly with foil and bake at 350 degrees for 1 hour or until chicken is done. Remove from oven and sprinkle with mozzarella. Cover with foil until cheese melts. printed in Rochester, NY _Times_Union_ 11/29/93 Posted in COOKING by: Jean Cody 12/1/93 Could be used by a diabetic? By simplify3, published on Aug. 31 2007, 44 In Recipes |
| | Grilled Sesame Chicken Breast - Yield: 4 servings 1 tb Brown Sugar; OR brown sugar 2 cl Garlic; chopped -substitute(thats 4 me) 1/8 ts Black pepper; Freash 3 tb Reduced-sodium soy sauce; 4 oz Chicken breast halves; 1 ts Sesame seeds; - with skin removed 1 tb Seasame Seeds; Combine all ingredinets except chicken in a shallow dish. Mix well. Add chicken, turning to coat. Cover and marinate in the refrigerator at least 2 hours. Remove chicken from marinate. Put the marinade aside. Grill 4 to 5 inches from medium-hot coals for 15 inches from medium-hot for 15 minutes. Turn and baste frequently with reserve marinade. Serves 4. Food Exchanges per serving: 1 FAT EXCHANGE + 3 LEAN MEATS CHO: 70g; FAT: 7.5g CAL: 205 Brought to you and yours by Nancy OBrion and her Meal-Master By simplify3, published on Aug. 31 2007, 44 In Recipes |
| | Tex-Mex Turkey Tenderloins - Yield: 4 servings 1 lb Turkey tendeloin steaks; 1 c Zucchini; chopped -cut about 1/2 thick 1/4 c Slicied green onions; 1 ts Grd cumin; 4 oz (1) can diced green chili; 1/8 ts Salt; Peppers; 1/8 ts Pepper; ground Fresh chili peppers Nonstick spray coating; -(optional) 1 c Tomato; chopped seeded Rinse turkey; pat dry. Stir cumin, salt, and pepper; sprinkle on both sides of turkey tenderloin steaks. Spray a cold large skillet with nonstick coating. Preheat over medium heat. Cook turkey in skillet for 10 to 12 minutes or until tender and no longer pink, turning once. Transfer turkey to serving platter. Cover with foil to keep warm. Add tomato, zucchini, green onions, and diced chili peppers to skillet. Cook and stir over high heat for 1 to 2 minutes or until vegetables are crisp-tender. Spoon vegetables over turkey. If disired, garnich with fresh chili peppers. Makes 4 servings. Food Exchange per serving: 3 LEAN MEAT EXCHANGES + 1 VEGETABLE EXCANGE Source: Better Homes and Gardens Diabetic CookBook Brought to you and yours by Nancy OBrion and her Meal-Master By simplify3, published on Aug. 31 2007, 44 In Recipes |
| | Chinese-Style Chicken(4 Servings) - Yield: 1 servings 3/8 lb To 2 lb chicken pieces; 1/2 tb Water -meaty breast halves, thighs 1/4 tb Cornstarch -or drumsticks 1/4 c Celery;bias-sliced 1/4thick 3/16 c Water 1 Green onions; cut into 1 1/2 tb Dry sherry; -pieces 1/2 tb Reduced-sodium soy sauce; 1/3 c Hot cooked rice; 1/16 ts Garlic powder; Remove skin from chicken. Rinse Chicken; pat dry. Spray a cold large skillet with nonstick coating. Preheat the skillet over medium heat. Brown chicken pieces on all sides in hot skillet. Add 3/4 cup water, sherry, soy sauce, and garlic powder. Bring to boiling; reduce heat. Simmer, covered for 35 to 40 minutes or till chicken is tender and no longer pink. Transfer chicken to a serving platter; keep warm. For sauce, stir together the 2 tablespoon water and the cornstarch; set aside. Cook and stir for 3 to 4 minutes or until celery is crisp + tender. Stir in the cornstarch mixture. Cook and stir till thickened and bubbly. Cook and stir for 2 minutes more. Serve chicken and sauce with hot cooked rice. Makes 4 servings. Food Exchange per serving: 3 LEAN MEAT EXCHANGES + 1 STARCH/BREAD EXCHANGE Source: Better Homes and Gardens Diabetic Cook Book Brought to you and yours via Nancy OBrion and her Meal-Master. By simplify3, published on Aug. 31 2007, 44 In Recipes |
| | Spicy Baked Chicken - Yield: 4 servings 1 1/2 lb To 2 lb chicken pieces; -crushed -meaty breast halves, thighs 1/2 ts Seasoned salt or salt; -or drumstick 1/8 ts Grd red pepper; 1/3 c Bread crumbs; fine dry 1/4 c All-purpose flour; 2 tb Parsley; snipped 3 tb Skim milk; 3/4 ts Dried Italian Seasoning; Nonstick spray coating Remove skin from chicken. Rinse chicken; pat dry. In a medium mixing bowl stir together bread crumbs, snipped parsley, Italian Servoning, seasoned salt or salt, and ground red pepper. Place four in a plastic bag. Place milk in a shallow bowl; set aside. Add chicken pieces, one at a time, to the bag; shake to coat. Dip in milk; then, dip in bread crumb mixture, pressing lightly to coat well. Spray a 13 by 9 by 2 baking dish baking dish with non-stick coating. Arrange chicken pieces, meatly sides up, in the dish. Bake in a 375F oven for 45 to 55 minutes or till chicken is tender and not longer pink. Makes 4 servings. Food Exhange per serving: 3 LEAN MEAT EXCHANGES + 1 STARCH/BREAD EXCHANGE Brought to you and yours by Nancy OBrion and her Meal-Master Source: Better Homes and Gardens Diabetic Cook Book By simplify3, published on Aug. 31 2007, 44 In Recipes |
| | Orange-Sauced Chicken Stir-Fry - Yield: 4 servings 3/4 lb Chicken breast breast; Nonstick spray coating; -boned skinless 4 c Broccoli flowerets; 1 c Unsweetened Orange juice; 1/2 c Onion; sliced 1 tb Cornstarch; 1 tb Cooking oil; 1 tb Dry sherry; 1 1/3 c Brown rice; cooked + hot 1 tb Tamari or soy sauce; 1/2 Orange; sliced 1/2 ts Ground ginger; Rinse chicken; pat dry. Cut the chicken into 1 pieces. Set aside. For sauce, stir together orange juice, cornstarch, sherry, tamari sauce, and ground ginger. Set aside. Spray a cold work or large skillet with nonstick coating. Preheat wok or skillet over medium heat. Add broccoli and onion; stir-fry for 2 or 3 minutes. Remove vegetables. Add oil to wok or skillet. Then, add chicken; stir-fry for 2 to 4 minutes or till tender and no longer pink. Push chicken from center of wok or skillet. Stir sauce; add to the center of the wok or skillet. Cook and stir for 2 minutes more. Return vegetables to wok or skillet; stir all ingredients together to coat with sauce. Serve immediately over rice. Garnich w orange slices. Food Exchanges per serving: 2 LEAN MEAT EXCHANGES + 1 STARCH/BREAD EXCHANGE 1/2 FRUIT EXCHANGE + 1 1/2 VEGETABLE EXCHANGES + 1/2 FAT EXCHANGE Source: Better Homes and Gardens Diabetic Cookbook Brought to you and yours via Nancy OBrion and her Meal Master By simplify3, published on Aug. 31 2007, 44 In Recipes |
| | Quick Chicken Cacciatore - Yield: 4 servings 4 Chicken breast halves; 3 tb Dry red wine -boned skinless (1 lb total) 1 cl Garlic; minced 7 1/2 oz (1) can tomatoes; cut up 1 ts Oregano; crushed dried 3/4 c Mushrooms; sliced fresh 1/4 ts Salt 1/4 c Onion; chopped 1 tb Cold water 1/4 c Green pepper; chopped 2 ts Cornstarch; Rinse chicken; pat dry. In a medium skillet combine undrained tomatoes, mushrooms, onion, green pepper, wine, garlic, oregano, salt, and pepper; place chicken atop vegetable mixture. Bring to boiling, reduce heat. Cover; simmer about 20 minutes or till chicken is tender and no long pink. Transfer chicken to a serving platter; keep warm. Stir together water and cornstarch; stir into skillet mixture. Cook and stir till tickened and bubbly. Cook and stir for 2 minutes more. Spoon sauce over chicken. Food Exchange per serving: 3 LEAN MEAT EXHANGES + 1 VEGETABLE EXCHANGE Source: Better Homes and Garden Diabetic Cook Book Brought to you and yours via Nancy OBrion and Her Meal-Master By simplify3, published on Aug. 31 2007, 44 In Recipes |
| | Chicken and Broccoli Skillet - Yield: 4 servings 2 c Broccoli; cut 3/4 pieces 1 cl Garlic; minced 1/2 c Onion; chopped 4 Chicken breast halves; 1/4 ts Lemon pepper; -boned skinless(1 1b total) 1/4 ts Thyme; dried + crushed 1 c Halved cherry tomatoes; 1/4 ts Cooking oil; Spray a cold large skillet with nonstick coating. Preheat skillet over medium heat. Add broccoli, onion, lemon pepper, and thyme to skillet. Cook and stir for 3 to 4 minutes or till vegetables are crisp-tender. Remove vegetable are crisp-tender. Remove vegetable mixture from the skillet; keep warm. Add oil and garlic to hot skillet. Rinse chicken; pat dry. Add to skillet. Cook chicken over medium-high heat about 10 minutes or till chicken is tender and not longer pink, turning once. Add Cherry tomatoes. Cover and cook 1 to 2 minute or till heated through. Makes 4 servings Food Exhange per serving: 3 LEAN MEAT EXHANGES + 1 VEGETABLE EXCHANGE + 1 FAT EXCHANGE Source: Better Homes and Gardens Diabetic Cook Book Brought to you and yours via Nancy OBrion and her Meal-Master By simplify3, published on Aug. 31 2007, 44 In Recipes |
| | Hot Chicken Salad - Yield: 4 servings 8 oz Chicken or turkey; cooked 1/4 ts Celery seed 1/4 c Apple juice; Dash pepper 1/4 c Vinegar; Nonstick spray coating 2 tb Green onions; 4 c Fresh spinach; torn 2 tb Water; 3 c Cabbage; shredded 1 ts Cornstarch; 1/2 c Redishes; sliced 1/4 ts Salt; 2 Wh radishes; (optional) 1 ts Dry mustard; Celery leaves; (optional) Cut chicken or turkey into bite-size strips. For dressings, stir together apple juice, vinegar, green onions, water, cornstardh, salt, mustard, celery seed, and pepper; set aside. Spray a cold 12 inch skillet with nonstick coating. Preheat the skillet over medium heat. Add Chicken or turkey to skillet. Cook and stir for 1 to 2 minutes or till heated. Add dressing to skillet. Cook and stir till thickened and bubbly. Cook and stir for 2 minutes more. Toss together spinach and cabbage. Add to skillet. Cook and stir about 1 minute until spinach starts to wilt. Add sliced radishes ; toss to mix. Transfer to a salad bowl. If desired, garish with whole radishes and celery leaves. Serve immediately. Makes 4 Food Exchange per serving: 2 LEAN MEAT EXHANGES + 1 VEGETABLE EXCHANGES Source: Better Homes and Gardens Diabetic Cookbook Brought to you and yours by Nancy OBrion and her Meal Master By simplify3, published on Aug. 31 2007, 44 In Recipes |
| | Saucy Chicken with Mushrooms - Yield: 4 servings 2 Whole Chicken breast Teriyaki Sauce (about 1/2 lb each) Cut Chicken breasts in hlf lengthwise and bone if diesired. ( I always ask the butcher to bone them.) Marinate in sauce in refirgerator 2-3 hours. I often marinate all day or overnight if I am going to be gone Oven broil or barbecue over charcoal, turning once. Baste with remain sauce during cooking. Food Exchange per serving: 3 LOW MEAT EXCHANGE; CAL: 165 Brought to you and yours by Nancy OBrion and her Meal-Master Source: Suger Free...Thats Me by Judith Majors By simplify3, published on Aug. 31 2007, 44 In Recipes |
| | Chicken Giblet Vegetable Soup - Yield: 6 servings Uncooked giblets; of 1 or 2 3/4 c Celery; finely chopped even -chickens -the leaves. 6 3/4 c Cold water; 9 oz (1 cn) tomato juice 1 1/2 ts Salt or to taste 1 1/2 tb Parsley flakes; OR 3/16 ts Fresh ground pepper; 3 tb Fresh parsley; minced 3/4 c Carrot; finely diced 3/8 ts Paprika 3/4 c Onion; chopped 3 tb Quick-cooking oatmeal; Wash giblets and discard all fat pieces. Place in a large cooking pot with water, and if you must, salt. Bring to a boil and simmer about 25 minutes. Add all other ingredients except the oatmeal; simmer soup gently about 30 minutes more. Remove giblets and chop into small pieces. Return giblets to soup; add oatmeal, stir, and simmer 5 minutes. This was 4 servings, but was change to 6 serving. Food Exchange per serving: 1 VEGETABLE EXCHANGE + 1/2 LEAN MEAT EXCHANGE Low-sodium diets: Omit salt. Substitute unsalted tomato juice. CHO: 7g; PRO: 5g; FAT: 1g; CAL: 56 Source: The Art of Cooking for the Diabetic by Mary Abbott Hess,R.D.,M.S. and Katharine Middleton Brought to you and yours via Nancy OBrion and her Meal-Master By simplify3, published on Aug. 31 2007, 44 In Recipes |
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