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Category: Diabetic Recipes (Page 36 of 66)

Pepperoni-Stuffed Chicken Italiano Recipe

Ingredients:
6 boneless chicken breasts
1 package pepperoni slices
8 oz. grated Mozzarella
20 wooden toothpicks

Sauce:

1 can diced tomatoes
3/4 cup mushrooms
1/4 cup white wine
1/4 cup olive oil
1 tablespoon freshly minced garlic
Italian seasoning to taste
Salt to taste

Instructions:

Place the oil, wine and mushrooms in a skillet and sauteed until mushrooms lose their firmness. Add the garlic, tomatoes, Italian seasoning and salt.
Allow this to simmer.

Place the chicken breast skinned-side down, and beat with a tenderizing mallet to flatten as in scallopini. layer pepperoni slices on the chicken until covered, add a layer of grated mozzarella on top. Loosely roll the breast up like a jellyroll, and place a few of the wooden toothpicks in to help the roll hold its shape. Repeat until all breasts are so prepared.

Place into chicken into your baking dish. Cover the chicken in the sauce, then bake at 350º F for 45 minutes to an hour.


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Roasted Chicken with Prosciutto & Green Olives Recipe

Ingredients:
1 free-range chicken, 3 1/2-4 lbs.
1/4 lb. prosciutto, in one piece, diced into 1/2-inch cubes
1/3 cup shallots, minced
2 cloves garlic, minced
1/2 cup whole green olives, unpitted
1/2 cup white wine
Salt and pepper to taste

Instructions:

Preheat the oven to 350°F.

Split the chicken down the backbone and open it up. Turn it breast side up and flatten with the palm of your hand. Sprinkle with salt and pepper. Transfer the chicken, breast side down, to a lightly oiled roasting pan. Bake for 45 minutes.

While the chicken is baking, prepare and combine the prosciutto, shallots, garlic and olives.

Remove the chicken from the oven and transfer to a plate. Remove any accumulated fat from the roasting pan. Scatter the prosciutto mixture evenly in the roasting pan and add the white wine. Place the chicken skin side up into the pan. Bake for 45 minutes longer.

Remove the chicken from the pan. Either carve the chicken or cut it up into serving pieces. Pour the prosciutto mixture over the chicken and serve.

Serves 3-4


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Grilled Chicken with Rosemary Recipe

Ingredients:
2 broiler chickens, split, about 5 to 6 pounds total
1/4 cup vegetable oil
1/2 cup melted butter
1/3 cup lemon juice
2 teaspoons dried rosemary, crushed
1 small clove garlic
1 teaspoon salt
Freshly ground black pepper, to taste

Instructions:

Prepare the grill; place an oiled rack 4 to 6 inches above medium coals.

Combine the oil, butter, lemon juice, rosemary, garlic, and salt. Brush the chicken inside and out with 1/4 cup of the seasoned butter.

Place the chickens on the grill, bone side down. Baste chicken halves frequently with the remaining butter mixture and turn 10 minutes. Grill for 30 to 40 minutes in all, or until chicken is tender and juices run clear with pierced with a fork.

Sprinkle well with pepper and serve.

Serves 4.


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Chicken Breasts Stuffed with Spinach & Goat Cheese Recipe

Ingredients:
4 teaspoons extra-virgin olive oil
2 garlic cloves, minced
1/2 pound spinach, tough stems removed
4 (6-ounce) boneless, skinless chicken breasts
4 ounce goat cheese
Salt and freshly ground black pepper

Instructions:

Heat oven to 400°F.

Heat 2 teaspoons of the oil in a large skillet over medium heat.

Add garlic and cook, stirring until fragrant, about 30 seconds. Stir in spinach and cook, stirring until spinach is wilted and liquid evaporates, about 2 minutes.

Season the spinach well with salt and pepper and transfer to a plate.

Cut a pocket in the chicken breasts. Open each pocket, sprinkle with salt and pepper, then fill evenly with goat cheese and spinach. Seal each with two toothpicks and season outside with salt and pepper.

Heat the remaining oil in the skillet over medium-high heat.

Add chicken and cook, turning once, until well browned on both sides, about 3 minutes per side.

Transfer the skillet to the oven and bake until juices run clear, about 8 minutes. Serve hot.

Serves 4


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Chinese Roast Duck Recipe

Ingredients:
4 tablespoons onion, Chopped
4 tablespoon celery, chopped
4 tablespoon ginger, minced
1/2 teaspoon cinnamon, ground
1 each star anise, broken up
1/2 cup Soy sauce
2 packets stevia
2 tablespoon Dry sherry
1 tablespoon Salt
1 tablespoon Soy sauce
2 tablespoon Chinese black vinegar or
2 tablespoon Red wine vinegar

Instructions:

Clean duck, removing as much fat from the neck as possible. Rinse and pat dry with paper towels. Tie the neck closed.

Combine onion, celery, ginger, cinnamon, anise, soy sauce, stevia and wine. Bring to a boil and pour into duck. Sew up the opening. Rub skin with the salt.

Line a pan with heavy aluminum foil. Place duck breast side up, on a rack in the pan. Pour 1 cup water into the bottom of the pan to reduce smoke. Roast in a 425 F oven 30 minutes turning once. Pour off the water and fat and prick the skin lightly with a fork. Brush the duck with vinegar and soy sauce mixture. Reduce the heat to 375F and roast 1 1/2 hours longer or until done, turning several times and brushing with the basting mixture every half hour.

Snip the threads and drain the duck (reserve the filling as sauce if desired). Let stand 10 minutes. Cut duck in small pieces and serve


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Chinese Steamed Chicken Recipe

Ingredients:
4 (6-ounce) chicken breasts (boneless, skinless)
4 garlic cloves, minced
1 tablespoon minced fresh ginger
4 scallions, chopped
2 tablespoons soy sauce
1 teaspoon red pepper flakes
1 head broccoli (about 1 lb), cut into florets, approximately 3 ½ to 4 cups


Instructions:

Fill bottom part of a steamer with 1 inch of water; bring to boil.

Mix garlic, ginger, scallions, soy sauce, and red pepper flakes, and coat breasts with the mixture.

Place chicken in the steamer, pouring remaining soy sauce mixture over chicken. Put in steamer after reducing heat so water is a rapid simmer. Cover with a lid. Steam for 5 minutes.

Turn chicken breasts, add broccoli, cover, and continue steaming until chicken is cooked through and broccoli is tender, 5 to 6 minutes more.

Serve hot.

Serves 4


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Chicken Alfredo Recipe

Ingredients:
Whipping or heavy cream
Jack cheese (pepper jack or provolone)
Chicken, cooked
Paprika
Chili powder
Crushed Red Pepper

Instructions:

Pour whipping cream or heavy cream in a 10″ skillet.

Slice up Jack Cheese, I use pepper jack. Provolone works too.   Amount to use depends on how thick or cheesy you want it.

Lay slices around pan in the cream to melt.

Add in cooked chicken or canned chicken. Mix it all up. Add any spices: like paprika, chili powder, crushed red pepper depending on how hot you like it.

Mix and let simmer for about 5 minutes.

If you have chicken already cooked or canned chicken the dish only takes about 10 minutes to make.


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Mustard Onion Sauced Cornish Hens Recipe

Ingredients:
2 (1 to 1-1/2 pound) Cornish Hens
2 tablespoons olive oil
1 teaspoon kosher salt or 1/2 teaspoon regular salt
1/2 teaspoon freshly ground pepper
1 medium onion, finely chopped
1 medium garlic clove, minced
3 tablespoons white wine
1-1/2 tablespoons whole-grain mustard
1 teaspoon minced fresh thyme

Instructions:

Heat oven to 425 F. Arrange hens breast side up on a broiler pan. Drizzle 1 tablespoon of the oil over the hens, spreading over entire surface. Sprinkle with salt and pepper. Bake 20 minutes.

Meanwhile, heat remaining tablespoon oil in a small skillet over medium heat. Cook onion 5 minutes, until translucent. Add garlic and cook 1 minute more. Add wine and boil 30 seconds, stir in mustard and thyme and remove from heat.

Reduce oven temperature to 350 F. Spoon sauce over breasts of hens. Bake 10-20 minutes more until juices inside the thigh joint run clear when pierced with a knife.

Serves 2-4.

Carb Count: 7.5 or 1.9 grams per serving.


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Chicken with Bacon, Cream and Thyme Recipe

Ingredients:
4 boneless 6 oz. chicken breasts, with skin
1 tablespoon vegetable oil
1 clove garlic, minced
8 slices bacon
8 small sprigs fresh thyme
1/2 cup chicken stock or water
1 cup whipping cream
Salt and pepper to taste

Instructions:
Preheat the oven to 350° F. Lightly salt and pepper the chicken breasts. Wrap two pieces of bacon around each chicken breast, forming an X in the middle of the skin side of each breast. Tuck two sprigs of thyme behind the bacon.

Heat the vegetable oil in a frying pan that can go into the oven over medium high heat.

Place the chicken breasts, bacon side down in the pan and cook until the bacon and chicken skin is browned. Turn over and cook until the other side is browned.

Drain off the fat and add the stock or water, cream and garlic. Bring to a boil and place in the oven. Bake uncovered for 15-20 minutes until the cream has thickened. Remove from the oven and season with salt and pepper. Let rest a few minutes before serving.

Serves 4.


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Five Spice Chicken Recipe

Ingredients:
3 lbs chicken
1/3 cup soy sauce
1/4 cup light olive oil
1 teaspoon garlic powder (or two garlic cloves, pressed)
2 teaspoons five spice powder
1 teaspoon grated fresh ginger
1 tablespoon dry sherry

Instructions:

Combine all ingredients except chicken, and use as marinade. Then, marinate chicken at least an hour, but can marinate overnight.

Bake in a 375 F. oven (baste once or twice), or grill, for about 45 minutes or until done.


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Page 36 of 66

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