Diabetes Support

Providing Tools & Information for Diabetic Health

Category: Poultry (Page 6 of 11)

Moo Shu Chicken Recipe

Ingredients:
Marinade:
3 tablespoons soy sauce
1 tablespoon sesame oil
1 clove garlic, crushed
1 teaspoon grated fresh ginger
½ teaspoon Chinese Five Spice powder

Stir-fry:
1 lb. chicken, cut into 1½-inch strips
2 medium stalks celery, thinly sliced
3 cloves crushed garlic
1 Tablespoon grated fresh ginger
6 oz. fresh shitake mushrooms, sliced into ½-inch strips
1 cup sliced green onion (scallions) – about 6 onions
4 cups sliced cabbage (½-inch strips)
8 oz. bean sprouts
1 Tablespoon soy sauce
1 tablespoon oil (vegetable or olive)

Instructions:

Mix together marinade ingredients, add chicken, and mix to coat.

Prepare vegetables, and grate ginger and garlic so everything will be ready.

Heat large skillet on medium-high heat with vegetable or olive oil. When the oil is hot, add the chicken, and stir-fry until just cooked through, probably 3 to 4 minutes depending upon how thick you cut the chicken. Remove chicken from pan.

Add the sesame oil, then the celery, ginger, and garlic. Saute for one minute.

Add the vegetables in the following order, stir-frying for 1 to 2 minutes after each addition: mushrooms, onions, cabbage, bean sprouts.

Add the soy sauce and the chicken. Toss to combine.

Carbs: 10 carbs per serving. Makes 4 servings.


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.

Potted Chicken Recipe

Ingredients:
1 large chicken
2 tablespoons butter
1 Shallot, or small onion
1 pinch ground cloves
1 pinch ground allspice
8 fluid oz .chicken stock
12 slices bacon
1 Salt and pepper
8 fl oz clarified butter

Instructions:

Boil the chicken lightly. Remove the meat from the chicken, then bone and skin it. Mince until fairly fine. Season with salt, the pepper, and spices, and the finely chopped onion or shallot, then stir in stock and run through blender or food processor.

Butter well a deep casserole or dish and stretch the bacon slices with a knife, then line the dish with them, reserving some for the top.

Pour in the meat mixture and level off. Dot the top with butter. Lay the rest of the bacon on top. Cover with foil and a lid. Stand the casserole in a container of hot water reaching halfway up the side of the casserole.

Bake at 180C/350F for about 1 1/2 – 2 hours. When ready, run a knife around the edges and leave to get cold. When cold, press down with a spoon, pour the clarified butter over the top, and keep in a cold place until needed.

Carbs Count: 7.4 carbs for entire dish.


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.

Turkey Steaks With Spinach & Blue Cheese Recipe

Ingredients:
2 8-10 oz turkey breast tenderloins
1 teaspoon dried sage, crushed
1/4 teaspoon salt
1/8 teaspoon black pepper
2 tablespoons butter
1 6 oz. package fresh baby spinach
1/4 cup crumbled blue cheese (1 ounce)

Instructions:

Split tenderloins horizontally to make four 1/2 inch thick steaks. Rub turkey with sage; sprinkle with salt and pepper.

In a very large skillet cook steaks in 1 tablespoon of the butter over medium-high heat for 14-16 minutes or until no longer pink (170 F) turning once. (Reduce heat to medium if turkey browns too quickly).

Remove from skillet and add spinach to the skillet. Cook and stir until just wilted.

Serve turkey steaks with spinach. Sprinkle with blue cheese.

Carbs per serving: 2. Serving: 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.

Zucchini and Chicken Salad Recipe

Ingredients:
1/8 cup + 1 tablespoon olive oil
1/8 cup fresh lemon juice
Salt and pepper
1 cup zucchini, thinly sliced
1 lb. boneless, skinless chicken breast halves
1 bunch (8 oz) spinach, chopped
1/2 red onion, thinly sliced
1/4 cup chopped almonds
1/4 cup grated Parmesan cheese
1/4 cup chopped fresh mint

Instructions:

In a large bowl, whisk together 1/4 cup of the olive oil, the lemon juice, and salt and pepper to taste. Add the zucchini, toss to coat, and let marinate while cooking the chicken.

In a large skillet, heat the remaining tablespoon olive oil over medium heat. Season the chicken with salt and pepper. Cook until golden brown on both sides, about 7 minutes per side. Remove from skillet, and slice thin.

Toss the chicken with the zucchini mixture, spinach, red onion, almonds, parmesan cheese, and mint. Serve.

Carb Count: 8.8 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.

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.


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.

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


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.

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.


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 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


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.

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


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.

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


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 6 of 11

Powered by WordPress & Theme by Anders Norén