Diabetes Support

Providing Tools & Information for Diabetic Health

Category: Diabetic Recipes (Page 36 of 66)

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.


STILL HAVE QUESTIONS? CALL (888) 580-9390 OR EMAIL AND GET YOUR QUESTIONS ANSWERED.

For Information about Low Carb Diets & Recipes

© Diabetes-Support. All Rights Reserved.

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.


STILL HAVE QUESTIONS? CALL (888) 580-9390 OR EMAIL AND GET YOUR QUESTIONS ANSWERED.

For Information about Low Carb Diets & Recipes

© Diabetes-Support. All Rights Reserved.

Chicken Cordon Bleu Recipe

Ingredients:
2 pounds boneless, skinless chicken breasts
1 large bag plain pork rinds, crushed
2 eggs, beaten
8 slices ham
8 slices swiss cheese
1/2 cup mayonnaise
1/2 cup mustard

Instructions:

Preheat oven to 350 degrees. Lightly grease a 9 x 13 baking dish.

Dip each piece of chicken in the egg, then coat in the pork rinds and place in the baking dish. Do this to all of the chicken.

Bake the chicken uncovered for 25 minutes.

Evenly distribute the ham and cheese slices over each piece of chicken. Return to the oven and bake until the cheese is melted, 10-15 minutes.

While the cheese is melting, combine the mayonnaise and mustard. Serve this on the side as a dipping sauce.


STILL HAVE QUESTIONS? CALL (888) 580-9390 OR EMAIL AND GET YOUR QUESTIONS ANSWERED.

For Information about Low Carb Diets & Recipes

© Diabetes-Support. All Rights Reserved.

Chicken in Parmagiano Cream Sauce Recipe

Ingredients:
2/3 cup olive oil
1 package of parmesan cheese
1/3 cup heavy cream or heavy whipping cream
1/2 to full stick of butter
1-2 Boneless chicken breasts
Dried Oregano to taste
Splash of Lemon Juice

Instructions:

Put 1/3 cup olive oil in a large frying pan on medium heat. Watch the oil change consistency slightly. Place the chicken breasts in the pan and adjust temperature to keep chicken sizzling.

Pour Oregano into the palm of your hand. Holding your hands above the chicken, rub them together vigorously so that the oregano powder flows from your hands down onto the chicken. This will release the essential oils in the dried Oregano and will result in much more flavor.

Cook chicken, turning only once. Apply liberal oregano to the other side, using the same method.

After the chicken is firm, take out of pan and set aside. Add lemon juice in and stir in rest of the olive oil.

Next add in the heavy cream and butter. Warm until mixed.

Gradually add in parmesan cheese, stirring and making sure to get a nice smooth consistency. Add more cheese as necessary to get a nice thick sauce. Add more oregano, if desired.

You can also add Basil as well.

Tastes well when served with Broccoli or Cauliflower.


STILL HAVE QUESTIONS? CALL (888) 580-9390 OR EMAIL AND GET YOUR QUESTIONS ANSWERED.

For Information about Low Carb Diets & Recipes

© Diabetes-Support. All Rights Reserved.

Crock Pot Chick Cacciatore Recipe

Ingredients:
3 lbs skinless chicken thighs
1 cup chopped onion
1 medium green bell pepper, chopped
8 oz brown crimini or portobello mushrooms, roughly chopped
4 cloves garlic
1 teaspoon olive oil
2/3 cup dry white wine
1 tablespoon Italian seasoning mixture, or 1 teaspoon each oregano, basil, and thyme
Salt and pepper
1/3 cup tomato paste
1 inch of Parmesan cheese rind

Instructions:

Season chicken with salt and pepper. Put in crock pot set to high, and cover. You can also brown the chicken before or after removing the skin, and then pour off most of the fat before cooking the vegetables.

Cook the onion and green pepper in a large skillet with a small amount of oil on high heat. After 2 to 3 minutes, add the mushrooms. Two minutes later, add the garlic. Cook for another minute.

Add the wine, herbs, and more salt and pepper. Boil for 5 to 10 minutes, until liquid is almost completely boiled away. Taste and adjust seasonings, if necessary. If it tastes harsh or acidic, add just a touch of Stevia sweetener.

Add the tomato paste and Parmesan cheese rind, and stir to combine.

Spoon ingredients onto the top of the chicken, and cook for 3 hours on high or 6 to 8 hours on low. About half an hour before you are ready to eat, check and adjust seasonings one more time.


STILL HAVE QUESTIONS? CALL (888) 580-9390 OR EMAIL AND GET YOUR QUESTIONS ANSWERED.

For Information about Low Carb Diets & Recipes

© Diabetes-Support. All Rights Reserved.

Chicken Curry Recipe

Ingredients:
1 tablespoon olive oil
1 medium onion, sliced
Salt and freshly ground pepper
1 1/2 teaspoons yellow curry powder, or to taste
4 skinless, boneless, chicken breast halves (1 to 1 1/2 pounds)
1 cup sour cream
Minced fresh cilantro or parsley for garnish

Instructions:

Put the oil in a large skillet over medium high heat. When hot, add the onions, sprinkle with some salt and pepper, and cook, stirring occasionally, until translucent, about 5 minutes.

Turn the heat down to medium, sprinkle with half of the curry powder, and continue to cook a minute or two.

Meanwhile, season the chicken with salt and pepper to taste and sprinkle it with the remaining curry powder. Move the onion to one side of the skillet and add the chicken in one layer. Cook for about 2 minutes on each side. Transfer to a plate.

Add the sour cream and stir constantly over medium-low heat until the mixture is nice and thick. Return the chicken to the skillet and cook for a couple more minutes, or until cooked through, turning once.

Garnish with cilantro or parsley.

Carb Count: 6 carbs per serving. Serves 4.


STILL HAVE QUESTIONS? CALL (888) 580-9390 OR EMAIL AND GET YOUR QUESTIONS ANSWERED.

For Information about Low Carb Diets & Recipes

© Diabetes-Support. All Rights Reserved.

Chicken Breast and Goat Cheese Recipe

Ingredients:
4 boneless, skinless chicken breast
1/2 teaspoon salt
1/4 teaspoon pepper
6 oz fresh goat cheese
4 fresh basil leaves
4 fresh sage leaves
8 (8 to 12) grape leaves in brine
1 garlic clove
1 spring rosemary

Bell Pepper Sauce:
Bell pepper
1/4 small onion
1 small saucepan
3 tablespoons olive oil
1 teaspoon salt
1/8 teaspoon pepper

Instructions:

Sprinkle chicken breast with salt and pepper. Divide cheese into 4 portions and spread on top of each piece of chicken. Place 1 basil leaf and 1 sage leaf on each; wrap chicken with 2 or 3 grape leaves.

In large saucepan with steaming rack, place about 1 inch of water; add garlic and rosemary and bring to a boil.

Arrange chicken on steaming rack, cover and cook on high heat for about 20 minutes, making sure that the water doesn’t completely evaporate.

Put bell peppers and onion through a juicer. In small saucepan, place pepper-onion juice, olive oil, salt and pepper; bring just to a boil.

Place chicken on serving plate and pour sauce around it.


STILL HAVE QUESTIONS? CALL (888) 580-9390 OR EMAIL AND GET YOUR QUESTIONS ANSWERED.

For Information about Low Carb Diets & Recipes

© Diabetes-Support. All Rights Reserved.

Marinated Chicken with Wild Mushroom Skewers Recipe

Ingredients:
5 skinless, boneless chicken breasts, cut into 1″ pieces
1 pound wild mushrooms, cut into 1-1/2″ pieces (shitake, Portobello or crimini)
3 tablespoons extra-virgin olive oil
3 tablespoons aged balsamic vinegar
2 tablespoons Dijon mustard
2 tablespoons freshly chopped sage leaves
2 teaspoons kosher salt
1/2 teaspoon freshly cracked black pepper
24 5–6″ wooden or bamboo skewers soaked in water for at least 30 minutes

Instructions:

Preheat grill to high.

Place all ingredients in large bowl and marinate for at least 10 minutes. You can marinate up to two hours before grilling.

Place three pieces of chicken and two pieces of mushroom on each skewer, alternating between each.

Place skewers on hot grill for about three minutes on each side, turning once.


STILL HAVE QUESTIONS? CALL (888) 580-9390 OR EMAIL AND GET YOUR QUESTIONS ANSWERED.

For Information about Low Carb Diets & Recipes

© Diabetes-Support. All Rights Reserved.

Chicken Goulash with Paprika Recipe

Ingredients:
1 whole chicken (about 3 1/2 pounds), cut into 8 pieces
1 tablespoon butter, softened
1 garlic clove, crushed
2 large onions, thinly sliced
1 tablespoon sweet Hungarian paprika
1/2 teaspoon salt
1/4 cup chicken broth
2 tablespoon sour cream

Instructions:

Preheat oven to 450°F.

Pat chicken dry with paper towels. Mix butter with garlic. Use fingertips to spread mixture the breasts and thighs.

In a small roasting pan, stir onions with paprika, salt, and 1/4 cup of water.

Arrange chicken pieces in the pan. Cook chicken for about 10 minutes on 450°F, then lower the heat to 375°F and continue to cook an additional 30 minutes. Chicken is done when the internal temperature of the chicken reaches 175°F (use a meat thermometer), and the juices run clear when the thickest part of thigh is pierced with a knife.

Note that breasts cook faster than thighs, check those first, and let the thighs cook a few minutes longer.

Remove chicken pieces to a platter and let sit for 10 minutes.

Skim and discard fat from onion mixture in the pan. Add chicken broth to the onions. Placing the roasting pan on a stove top burner, bring to boiling over medium heat, stirring to loosen the browned bits. Stir in sour cream. Serve chicken with onions spooned over it.

Carb Count: 8 carbs per serving. Serves 4.


STILL HAVE QUESTIONS? CALL (888) 580-9390 OR EMAIL AND GET YOUR QUESTIONS ANSWERED.

For Information about Low Carb Diets & Recipes

© Diabetes-Support. All Rights Reserved.

Chicken Parmesan Recipe

Ingredients:
6 boneless skinless chicken breasts
1/3-1/2 cup crushed pork rinds
1/4 tsp Italian Seasoning
1/2 tsp garlic powder
3/4 cup Parmesan cheese
1 egg
1 can of spaghetti sauce (low carb)

Instructions:

Pour sauce in bottom of casserole dish.

Beat egg with fork. Mix crushed pork rinds and seasonings (adjust to your taste).

Dip chicken in egg then press into crumb mixture. Lay pieces on top of spaghetti sauce.

Bake in oven at 350°F for about 40 minutes or until chicken is done.


STILL HAVE QUESTIONS? CALL (888) 580-9390 OR EMAIL AND GET YOUR QUESTIONS ANSWERED.

For Information about Low Carb Diets & Recipes

© Diabetes-Support. All Rights Reserved.

Page 36 of 66

Powered by WordPress & Theme by Anders Norén