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Category: Diabetic Recipes (Page 38 of 66)

English Chicken Salad Recipe

Ingredients:
1 cup cold chicken
1 cup chopped celery
1 cup chopped cooked chestnuts
2 green peppers, cut fine
Salt
Pepper
Lettuce
Mayonnaise

Instructions:

Mix the chicken cut fine with celery, chestnuts and green peppers. Season with salt and pepper.

Put on crisp lettuce leaves in the salad bowl; cover with a mayonnaise dressing. Serve cold.


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Marinated Ginger Chicken Recipe

Ingredients:
1 2 1/2-3 lb Frying Chicken
1 teaspoon Grated Ginger Root OR 1/2 cup Lemon juice and 1 tb Ground ginger
1/2 cup Vegetable oil
1 tsp Onion Salt
1/4 c Imported Soy Sauce
1/4 ts Garlic Powder

Instructions:

Cut chicken in to serving parts. Place chicken in shallow baking dish.

In small bowl, combine remaining ingredients; pour over chicken. Cover, refrigerate 4 hours or overnight, turning occasionally.

Grill or broil as desired, basting frequently with marinade. Refrigerate leftovers.


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Lemon-Garlic Chicken Recipe

Ingredients:
3 teaspoons vegetable oil, divided
3 teaspoons garlic, minced & divided
1 teaspoon lemon peel, grated
1/2 teaspoon thyme
1 1/2 teaspoons salt, divided
fresh ground black pepper 2 pounds chicken breast halves without skin
3 small red onions, quartered
1 bunch broccoli, cut into spears
4 zucchini, cut 1/2 then 1/4 lengthwise
1 red bell pepper, cut in 1/2″ strips

Instructions:

Preheat oven to 450F.

Combine 1 teaspoon oil, 1 teaspoon garlic, the lemon peel, thyme and 1/2 teaspoon each salt & pepper in large bowl. Add chicken and onions; toss well to coat. Spread on jelly-roll pan and roast 40 minutes.

Meanwhile, in another bowl combine remaining 2 teaspoons each oil and garlic, 1 teaspoon salt and 1/2 teaspoon pepper. Add remaining vegetables; toss well. Spread on another jelly-roll pan.

Halfway through roasting chicken, add vegetables to oven and continue roasting both pans 20 minutes more.


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Lemon Herb Chicken Recipe

Ingredients:
1 can (14.5) oz. Swanson Chicken Broth
3 Tablespoons lemon juice
1 teaspoon dried basil leaves — crushed
1 teaspoon dried thyme leaves — crushed
1/8 teaspoon pepper
4 chicken breast halves — skinned

Instructions:

In a bowl mix broth, lemon juice, basil, thyme, and pepper. Set aside.

Place chicken on lightly oiled grill rack over medium-hot coals. Grill uncovered 20 minutes, turning often.

Brush with broth mixture and grill 20 minutes more or until chicken is no longer pink, turning and brushing often with broth mixture.

Herb Broiled Chicken: Prepare as above. Place chicken on rack in broiler pan. Broil 6 inches from heat 30 minutes or until chicken is no longer pink, turning and brushing often with broth mixture.


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Lemon Turkey Tenderloin Recipe

Ingredients:
1/4 cup olive oil
1 tablespoon lemon pepper
4 turkey — (8 oz.) tenderloins
Bearnaise sauce

Instructions:

In small bowl combine oil and lemon pepper. Brush mixture on tenderloins. Refrigerate, covered, 20 min.

Heat broiler; broil tenderloins 5″ from heat until no longer pink and juices run clear (15-20 min. total), turning once.

To Serve: Slice 2 tenderloins 1/2″ thick and top with Bearnaise sauce.


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Lime Chicken Recipe

Ingredients:
6 ea Chicken thigh
2 tablespoons Oil
1 ea Onion, med; chopped
2 ea Garlic clove; crushed
1/4 teaspoons Thai chile, dried; crushed
1 teaspoon Cumin, ground
1 teaspoon Coriander, ground
1/2 teaspoon Turmeric
2 Tablespoons Soy sauce
Lime wedges

Instructions:

Brown chicken in oil. Add the remaining ingredients in the order listed. Reduce the heat and simmer, covered, 15 to 20 minutes or until the chicken is tender. Serve with lime wedges.


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Moroccan Style Chicken Recipe

Ingredients:
1/2 cup Olive oil
3 Onions, thinly sliced
2 Garlic cloves, minced
1 1/2 teaspoons ground ginger
2 teaspoons powdered coriander
1/4 cup Fresh parsley, chopped
2 Frying chickens, about 1 lb. each
3/4 cup Chicken broth
3/4 cup Water
1 cup Pitted green olives
Salt
Pepper

Instructions:

Heat oil in large, heavy kettle. Add onions and garlic. Saute until onion is translucent.

Mix in ginger, coriander and parsley. Add salt and pepper to taste. Cook about 3 minutes.

Wash and dry chicken pieces. Add these to spice mixture. Fry a few pieces at a time until golden brown on all sides. Add more oil, if needed.

Add the broth and water. Cover and cook slowly for 40 minutes.

Mix in the olives and continue to cook 20 minutes longer, or until all ingredients are tender.


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Skillet Chicken Recipe

Ingredients:
1-1/2 tablespoons butter
1 teaspoon garlic powder
1/3 cup onion (chopped)
1 pounds + 4 ounces chicken thighs, boneless, skinless
10 ounces cut green beans, frozen
Pepper 1/4 teaspoon

Instructions:

Melt margarine in heavy skillet. Add garlic and onions; stir until blended. Cook over medium heat, until tender, about 5 minutes. Remove from skillet.

Place chicken in the skillet. Cook over medium heat, until chicken is thoroughly done and no longer pink in color, about 12 minutes. Remove chicken from skillet; keep warm.

Place frozen green beans, pepper, and cooked onions in same skillet. Cover and cook over medium-low heat until beans are tender, about 5 minutes.

Add chicken to vegetable mixture. Continue cooking, stirring occasionally, until heated through, about 3 minutes.

Makes four servings.


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Buffalo Wings Recipe

Ingredients:
1 egg
1/2 cup olive oil
1 cup cider vinegar
1 teaspoon salt
1/2 teaspoon pepper
cayenne pepper to taste
1/2 teaspoon garlic powder
1/2 teaspoon celery salt
2 pounds chicken wings

Blue Cheese Dunking Sauce:

1 cup mayonnaise
1/2 cup sour cream
1 green onion, chopped
1 garlic clove, pushed through a press
1 tablespoon lemon juice
1/4 cup crumbled blue cheese
Combine all ingredients. Mix well.

Instructions:

Heat oven to 450 degrees F. Beat egg in a medium bowl. Add oil and beat until combined. Add vinegar, salt, pepper, cayenne, garlic, powder, and celery salt, stir until well combined.

Cut chicken wings in half at joint; remove wing tips and discard. Dip chicken pieces into marinade and arrange on a large baking pan.

Bake 20 minutes, turning and brushing with marinade several time, until wings are crisp. Remove from oven, drain and arrange on a warm platter. Serve with Blue Cheese Dunking Sauce.


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Cajun Cornish Hen Recipe

Ingredients:
1 rock cornish hen, giblets removed
2 tbsp cajun seasoning blend
1/3 cup butter
Salt and pepper to taste

Instructions:

Thaw the chicken. Thoroughly rinse the bird under cold running water, and pat dry with paper towels.

Preheat the oven to 350F

Place the bird breast-side up on your cutting board. Pat the surface with the cajun seasoning, on both sides of the bird. Make sure all exposed skin is covered. Don’t worry about the cavity of the bird.

Melt the 1/3 cup of butter. Place the bird in a casserole dish, and slowly pour the butter over the top of the bird. If the seasoning washes off into the butter, that’s okay, just sprinkle a little extra over the uncovered parts of
the bird.

Place the bird in the oven, uncovered. Bake at 350F for 1 hr 20 mins, using the turkey baster to baste the bird with the butter about every 10-15 minutes. The surface of the bird should be crisp when done.

Serves 1


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