Diabetic Dish of the Week – Springtime Panzanella
April 16, 2019 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dish of the Week | Leave a commentTags: Asparagus, carrots, Cooking, Diabetes, Diabetes Self Management, Diabetic Dish of the Week, Food, Parmesan Cheese, recipes, Red onion, Springtime Panzanella
This week’s Diabetic Dish of the Week is a Springtime Panzanella. Get a healthy and delicious taste of Spring with this week’s recipe. Asparagus, Carrots, Red Onion, and Parmesan Cheese are just some of the ingredients you’ll need to make this recipe. It’s from one of my favorite sites and Magazines, the Diabetes Self Management. At the Diabetes Self Management site you’ll find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more so check it out today! Enjoy and Make 2019 a Healthy One! https://www.diabetesselfmanagement.com/
Springtime Panzanella
Ingredients
3 tablespoons olive oil, divided
2 cloves garlic, minced and divided
3 slices whole wheat bread, cut into 1-inch cubes
1 teaspoon salt, divided
1 pound asparagus, cut into 1-inch pieces
1/4 cup chopped carrot
1/2 cup finely chopped red onion
2 tablespoons white wine vinegar
1 tablespoon lemon juice
1/2 teaspoon deli-style mustard
2 tablespoon shredded Parmesan cheese
Directions
1 – Preheat oven to 425°F. Spray baking sheets with nonstick cooking spray.
2 – Combine 1 tablespoon oil and 1 clove garlic in large bowl; mix well. Add bread cubes; toss to coat evenly. Spread in single layer on baking sheet.
3 – Combine 1 tablespoon oil, remaining 1 clove garlic, and 1/2 teaspoon salt in same bowl. Add asparagus and carrot; toss to coat evenly. Spread on separate baking sheet.
4 – Bake bread cubes and vegetables 15 minutes, stirring once. Let stand 5 to 10 minutes to cool slightly.
5 – Meanwhile, combine onion, vinegar, remaining 1 tablespoon oil, lemon juice, mustard, and remaining 1/2 teaspoon salt in small bowl; mix well. Add bread cubes and vegetables; gently toss to coat evenly. Top with cheese just before serving.
Nutrition Facts Per Serving:
Calories: 173 calories, Carbohydrates: 13 g, Protein: 5 g, Fat: 12 g, Saturated Fat: 2 g, Cholesterol: 2 mg, Sodium: 722 mg, Fiber: 3 g
https://www.diabetesselfmanagement.com/recipes/salads/springtime-panzanella/
It’s Chili, Chowder, or Stew Saturday – Easy Chicken, Spinach, and Wild Rice Soup
April 13, 2019 at 6:02 AM | Posted in Diabetes Self Management, It's Chili Soups or Stews Saturday | Leave a commentTags: carrots, Cooking, Diabetes Self Management, Easy Chicken Spinach and Wild Rice Soup, Food, recipes, Rotisserie Chicken, Soup, Spices, Wild Rice
This week’s It’s Chili, Chowder, or Stew Saturday is a recipe for Easy Chicken, Spinach, and Wild Rice Soup. Rotisserie Chicken, Chicken Broth, Wild Rice, and Baby Spinach are just some of the ingredients that make up this week’s recipe! The recipe is from another one of my favorite sites, the Diabetes Self Management website. At the site you’ll find a fantastic selection of Diabetic Friendly Recipes along with Diabetes Management Tips, Diabetes News, and more. Check it out today! Enjoy and Make 2019 a Healthy One! https://www.diabetesselfmanagement.com/
Easy Chicken, Spinach, and Wild Rice Soup
Ingredients
1 can (about 14 ounces) reduced-sodium chicken broth
1 3/4 cups chopped carrots
2 cans (10 3/4 ounces each) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
2 cups cooked wild rice
1 teaspoon dried thyme
1/4 teaspoon dried sage
1/4 teaspoon black pepper
2 cups coarsely chopped baby spinach
1 1/2 cups chopped cooked chicken*
1/2 cup fat-free half-and-half or fat-free (skim) milk
Directions
1 – Bring broth to a boil in large saucepan over medium-high heat. Add carrots; cook 10 minutes.
2 – Add soup, rice, thyme, sage, and pepper to saucepan; bring to a boil. Stir in spinach, chicken, and half-and-half; cook and stir 2 minutes or until heated through.
*Note. Half of a rotisserie chicken will yield about 1 1/2 cups of cooked meat.
Yield: 6 to 7 servings.
Serving size: 1 cup.
Nutrition Facts Per Serving:
Calories: 256 calories, Carbohydrates: 28 g, Protein: 22 g, Fat: 7 g, Saturated Fat: 2 g, Cholesterol: 62 mg, Sodium: 624 mg, Fiber: 3 g
https://www.diabetesselfmanagement.com/recipes/soups-stews/easy-chicken-spinach-and-wild-rice-soup/
It’s Chili, Chowder, or Stew Saturday – Southwest White Bean Stew
April 6, 2019 at 6:02 AM | Posted in Diabetes Self Management | Leave a commentTags: Cooking, Diabetes Self Management, Food, Its Chili Soup and Stew Saturday, Jalapeño, recipes, Red onion, Southwest White Bean Stew, Stew, White Beans
This week’s It’s Chili, Chowder, or Stew Saturday is a recipe for Southwest White Bean Stew. Some of the ingredients you’ll need is; Red Onion, Bell Peppers, Jalapenos, and more! The recipe is from one of my favorite sites, the Diabetes Self Management website. At the Diabetes site you’ll find a huge selection of Diabetic Friendly Recipes, Diabetes News,Diabetes Management Tips, and more so check it out today! Enjoy and Make 2019 a Healthy One! https://www.diabetesselfmanagement.com/
Southwest White Bean Stew
Ingredients
3 cups white beans, cooked and drained
1 tablespoon canola oil
1/2 cup diced red onion
1 1/2 assorted bell peppers, diced
2 jalapeños, seeded and diced
3 garlic cloves, minced
1 cup low-salt chicken or vegetable broth
2 tablespoons sherry or red wine vinegar
1 14.5-ounce can low-salt diced tomatoes
1 tablespoon kosher salt
2 tablespoons chopped cilantro
Directions
1 – Puree 1 cup of the cooked beans and combine with the whole beans.
2 – Heat the oil in a soup pot over medium heat. Sauté the onions, bell peppers, jalapeños and garlic in the oil until the onions are translucent, 4–5 minutes.
3 – Add the bean mixture and broth. Stir constantly until the beans are thoroughly heated, 3–4 minutes.
4 – Add the vinegar, tomatoes, and salt and remove from the heat when hot. Stir in the cilantro just before serving.
Yield: 4 servings.
Serving size: 1/4 of recipe.
Nutrition Facts Per Serving:
Calories: 276 calories, Carbohydrates: 45 g, Protein: 15 g, Fat: 4 g, Saturated Fat: 1/2 g, Cholesterol: 0 mg, Sodium: 321 mg, Fiber: 11 g
https://www.diabetesselfmanagement.com/recipes/soups-stews/southwest-white-bean-stew/
Diabetic Dish of the Week – Turkey Meatballs with Spaghetti Squash
March 31, 2019 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dish of the Week | Leave a commentTags: 93% lean Ground Turkey, Cooking, Diabetes, Diabetes Self Management, Food, recipes, Spaghetti squash, Spices, Tomatoes, Turkey Meatballs with Spaghetti Squash
This week’s Diabetic Dish of the Week is – Turkey Meatballs with Spaghetti Squash. Made using 93% lean Ground Turkey, Jennie – O Turkey would be a perfect choice! Meatballs and Spaghetti made healthier! The recipe is off the Diabetes Self Management website which has a huge selection of Diabetic Friendly Recipes so check it out today. Enjoy and Make 2019 a Healthy One! https://www.diabetesselfmanagement.com/
Turkey Meatballs with Spaghetti Squash
Ingredients
1/3 cup soft whole wheat bread crumbs (1 slice bread)
1/4 cup grated onion
1 teaspoon garlic powder
2 1/2 tablespoons minced flat leaf parsley
1/2 teaspoon red pepper flakes
1 teaspoon dried thyme
1/2 teaspoon whole fennel seeds
1 pound 93% lean ground turkey
2 egg whites
1 (12- to 16-ounce) spaghetti squash
1 can (about 14 ounces) no-salt-added crushed tomatoes
1/4 cup fat-free reduced-sodium chicken broth
1 teaspoon dried oregano
1 tablespoon minced fresh basil
1/3 cup minced green onions
Directions
1 – Mix bread crumbs, onion, garlic, parsley, red pepper, thyme, and fennel seed in bowl. Mix ground turkey with egg whites in large bowl, and add seasoned crumbs. Knead mixture well. Cover and chill meat 10 minutes. Preheat broiler.
2 – Split squash in half. Remove seeds. Place in glass baking dish, cut side down. Add 3 to 4 tablespoons water. Microwave on HIGH 10 to 12 minutes, or until fork-tender. Set aside to cool.
3 – Form 20 meatballs with chilled turkey. Put meatballs on pan; broil 4 to 5 minutes. Remove pan, turn meatballs, and cook 4 minutes more. Mix tomatoes and broth in 12-inch skillet; simmer over low heat. Add meatballs, oregano, basil, and green onions. Stir and cook until hot, about 10 minutes.
4 – Scrape squash into strands onto serving plate. Top with sauce and meatballs.
Yield: 4 servings.
Serving size: 1/4 cup spaghetti squash with 1/4 cup sauce and 5 meatballs.
Nutrition Facts Per Serving:
Calories: 224 calories, Carbohydrates: 20 g, Protein: 31 g, Fat: 3 g, Saturated Fat: 1 g, Cholesterol: 47 mg, Sodium: 450 mg, Fiber: 4 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/turkey-meatballs-spaghetti-squash/
Diabetic Dish of the Week – Apple-Cinnamon Pancakes
March 26, 2019 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Diabetic Recipe of the Week | Leave a commentTags: Apple Sauce, Apple-Cinnamon Pancakes, Breakfast, Cinnamon, Cooking, Diabetes, Diabetes Self Management, Diabetic Dish of the Week, Food, recipes, Sugar substitute
This week’s Diabetic Dish of the Week is – Apple-Cinnamon Pancakes. Start your day off right with these Diabetic Friendly Apple-Cinnamon Pancakes. The recipe is from the Diabetes Self Management website which has a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more so check it out today! Enjoy and Make 2019 a Healthy One! https://www.diabetesselfmanagement.com/
Apple-Cinnamon Pancakes
Ingredients
1 3/4 cups Better Baking Mix
1/4 teaspoon ground cinnamon
1 cup water or fat-free (skim) milk
1/2 cup no-sugar-added applesauce
1 egg, lightly beaten or 2 egg whites
1 tablespoon canola oil
Nonfat, plain yogurt (optional)
Sugar substitute (optional)
Additional ground cinnamon (optional)
Directions
1 – Combine baking mix and cinnamon in large bowl. Make a well in center; add water, applesauce, egg, and oil. Stir with wire whisk just until blended.
2 – Spray griddle or skillet with nostick cooking spray; heat over medium heat.
3 – Using 1/4-cup measure or ladle, pour batter onto griddle. Cook pancakes on griddle until golden brown, turning once.
* Serve with yogurt and cinnamon mixed with sugar substitute.
Yield: 4 servings.
Serving size: 3 (4-inch) pancakes.
Nutrition Facts Per Serving:
Calories: 231 calories, Carbohydrates: 37 g, Protein: 8 g, Fat: 6 g, Saturated Fat: 1 g, Cholesterol: 54 mg, Sodium: 545 mg, Fiber: 4 g
https://www.diabetesselfmanagement.com/recipes/breakfast/apple-cinnamon-pancakes/
It’s Chili, Chowder, or Stew Saturday – Chicken and Sweet Potato Chili for Diabetics
March 23, 2019 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, It's Chili Soups or Stews Saturday | Leave a commentTags: Beans, Chicken, Chicken and Sweet Potato Chili for Diabetics, Chili, Chili powder, Cooking, Diabetes, Diabetes Self Management, Food, It's Chili Soups or Stews Saturday, recipes, Spices, Sweet Potatoes
This week’s It’s Chili, Chowder, or Stew Saturday is a recipe for Chicken and Sweet Potato Chili for Diabetics. Sweet Potatoes and Chicken combine to make one healthy and hearty Chili! The dish is 258 calories and 27 net carbs per serving. The recipe is from the Diabetes Self Management website which has a huge selection of Diabetic Friendly Recipes along with Diabetes Management Tips, Diabetic News, and more so be sure to check it out soon! Enjoy and Make 2019 a Healthy One! https://www.diabetesselfmanagement.com/
Chicken and Sweet Potato Chili for Diabetics
Ingredients
1 to 2 sweet potatoes, peeled and cut into 1/2-inch chunks
2 teaspoons canola oil
1 cup chopped onion
3/4 pound boneless skinless chicken breasts or chicken tenders, cut into 3/4-inch chunks*
3 cloves garlic, minced
2 teaspoons chili powder
1 can (14 1/2 ounces) diced fire-roasted tomatoes, undrained
1 can (16 ounces) no-salt-added kidney beans or pinto beans, drained
1/2 cup chipotle or jalapeño salsa
Directions
1 – Place sweet potatoes in large saucepan and add enough water to cover. Bring to a boil. Reduce heat; simmer 5 minutes or until almost tender. Drain sweet potatoes; set aside. Heat oil in large saucepan over medium heat. Add onion; cook and stir 5 minutes.
2 – Add chicken, garlic, and chili powder; cook 3 minutes, stirring frequently. Add tomatoes, beans, salsa, and sweet potatoes; bring to a boil over high heat. Reduce heat; simmer uncovered 10 minutes or until chicken is cooked through.
*This is easier to do if chicken is partially frozen.
**Note: Sweet potatoes are the star of this chili and they’re nutritional superstars, too. One sweet potato provides about two and a half times the Recommended Daily Allowance for healthy adults of vitamin A, plus fiber, potassium and vitamin C.
Yield: 4 servings.
Serving size: 1 1/2 cups per serving.
Nutrition Facts Per Serving:
Calories: 258 calories, Carbohydrates: 34 g, Protein: 27 g, Fat: 1 g, Saturated Fat: 1 g, Cholesterol: 49 mg, Sodium: 496 mg, Fiber: 7 g
https://www.diabetesselfmanagement.com/recipes/soups-stews/chicken-and-sweet-potato-chili/
Granny’s Apple Crisp
March 23, 2019 at 6:01 AM | Posted in dessert, diabetes, diabetes friendly, Diabetes Self Management | 2 CommentsTags: Baking, Cooking, CooksRecipes, dessert, Diabetes, Food, Granny Smith Apples, Granny's Apple Crisp, recipes, Spices, Splenda Sweetener
Granny’s Apple Crisp SATURDAY
Thought I would pass along a Diabetic Friendly Dessert to go with the Diabetic Friendly Chili, Granny’s Apple Crisp. Splenda Sweetener replaces the Sugar in the recipe. The Crisp is 160 calories and 17 net carbs per serving. Chili and a Granny’s Apple Crisp for Dinner! You can find this recipe at the CooksRecipes website which has a huge selection of Diabetic Recipes to please all tastes, diets, and cuisines! So Enjoy and Make 2019 a Healthy One! https://www.cooksrecipes.com/index.html
Granny’s Apple Crisp
Recipe Ingredients:
1 cup Splenda® Granulated No Calorie Sweetener
1 teaspoon ground cinnamon
1 teaspoon orange zest
1/4 cup orange juice
5 Granny Smith apples, peeled, cored and cut into 1/4-inch slices
1 cup uncooked old-fashioned oats
2 tablespoons Splenda® Granulated No Calorie Sweetener
1/4 teaspoon ground cinnamon
2 tablespoons butter, softened
1/2 cup crisp rice cereal
1/2 cup chopped walnuts
Cooking Directions:
1 – Preheat oven to 350°F (175°C). Spray an 8-inch square baking dish with vegetable cooking spray. Set aside.
2 – Make Filling: whisk together Splenda® Granulated Sweetener, cinnamon, orange zest and orange juice in a large bowl; add apples and toss to coat. Transfer mixture to prepared pan; set aside.
3 – Make Topping: stir together oats, Splenda® Granulated Sweetener, and cinnamon in a medium bowl; cut butter in with a pastry blender or 2 knives until mixture is crumbly. Stir in cereal and walnuts. Spoon topping over apples.
4 – Bake 45 minutes or until topping is lightly browned. Serve warm.
Makes 8 servings.
Nutritional Information Per Serving (1/8 of recipe): Calories 160 | Calories from Fat 80 | Fat 8g (sat 2.5g) | Cholesterol 10mg | Sodium 45mg | Carbohydrates 21g | Fiber 4g | Sugars 10g | Protein 3g.
https://www.cooksrecipes.com/diabetic/granny%27s_apple_crisp_recipe.html
Diabetic Dish of the Week – Apple Pecan Spice Squares
March 19, 2019 at 5:02 AM | Posted in dessert, diabetes friendly, Diabetes Self Management, Diabetic Dish of the Week | Leave a commentTags: Apple Pecan Spice Squares, Baking, Cake Mix, Cooking, dessert, Diabetes, Diabetes Self Management, Diabetic Dish of the Week, Food, Granny Smith apple, Pecans, Plain Fat Free Yogurt, recipes, Red Delicious Apples
This week’s Diabetic Dish of the Week is Apple Pecan Spice Squares. This week is a Diabetic Friendly Dessert Recipe for Apple Pecan Spice Squares. Some of the Ingredients you’ll be using are; Spice or Carrot Cake Mix, Plain Fat Free Yogurt, Pecans, Granny Smith Apple, and Red Delicious Apple. Diabetes doesn’t mean no Dessert! The recipe is from one of my favorite recipe sites and Magazines, Diabetes Self Management. At the Diabetes Self site you’ll find a huge assortment of Diabetes Friendly Recipes along with Diabetes News, and Diabetes Management Tips. So Check it out today! Enjoy and Make 2019 a Healthy One! https://www.diabetesselfmanagement.com/
Ingredients
1 package (about 15 ounces) spice or carrot cake mix
1 1/4 cups water, divided
3 eggs
1/2 cup plain fat-free yogurt
1/2 cup pecan pieces
1 unpeeled tart apple (such as Granny Smith), sliced
1 unpeeled baking apple (such as Red Delicious), sliced
1 tablespoon lemon juice (optional)
1 unpeeled ripe pear, sliced
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 tablespoon sucraslose-based sugar substitute
1 tablespoon margarine or butter
1/2 teaspoon vanilla or vanilla, butter and nut flavoring
Directions
1 – Preheat oven to 350°F. Spray jelly-roll pan with nonstick cooking spray.
2 – Beat cake mix, 1 cup water, eggs, and yogurt in medium bowl according to package directions. Pour batter into prepared pan; smooth top.
3 – Bake 20 minutes or until toothpick inserted into center comes out clean. Cool completely in pan on wire rack.
4 – Cook and stir pecans in large nonstick skillet over medium-high heat about 2 minutes or until lightly browned. Remove to plate; set aside.
5 – Add remaining 1/4 cup water, apples, pear, lemon juice, cinnamon, and nutmeg to same skillet; bring to a boil. Reduce heat to medium; cook 3 minutes or until fruit is crisp-tender. Remove from heat; gently stir in sugar substitute, margarine, vanilla, and pecans. Spoon evenly over cooled cake. Cut into 24 squares.
Yield: 24 servings.
Serving size: 1 dessert square.
Nutrition Facts Per Serving:
Calories: 132 calories, Carbohydrates: 21 g, Protein: 2 g, Fat: 5 g, Saturated Fat: 1 g, Cholesterol: 27 mg, Sodium: 158 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/desserts-sweets/apple-pecan-spice-squares/
Diabetic Dish of the Week – Warm Shrimp, Artichoke, and Parmesan Salad
March 12, 2019 at 5:02 AM | Posted in diabetes friendly, Diabetes Self Management, Diabetic Dish of the Week | 1 CommentTags: Artichoke Hearts, Cooking, Diabetes Self Management, Diabetic Dish of the Week, Fat Free Italian Dressing, Food, Parmesan Cheese, recipes, Salad Blend, Salads, Shrimp, Warm Shrimp Artichoke and Parmesan Salad
This week’s Diabetic Dish of the Week is – Warm Shrimp, Artichoke, and Parmesan Salad. A perfect fresh and Spring like dish made with Shrimp, Artichoke Hearts, Fat Free Italian Dressing, Salad Blend, and Parmesan Cheese. The Dish is 196 calories and 14 net carbs. It’s from one of my favorite sites and Magazines, the Diabetes Self Management website. At the Diabetes site you’ll find a huge selection of Diabetic Friendly Recipes, Diabetes Management Tips, Diabetes News, and more! So check it out today. Enjoy and Make 2019 a Healthy One! https://www.diabetesselfmanagement.com/
Warm Shrimp, Artichoke, and Parmesan Salad
Ingredients
1 can (14 ounces) water-packed quartered artichoke hearts
20 frozen cooked tail-on premium shrimp (12 ounces)
1/2 cup fat-free Italian salad dressing
1 bag (12 ounces) salad blend
1/4 cup (1 ounce) shredded Parmesan cheese
Directions
1 – Drain and rinse artichoke hearts. Combine with shrimp and dressing in large, deep skillet. Cover and cook over medium heat 10 minutes, stirring occasionally.
2 – Divide salad blend among 4 dinner plates. Top salad with shrimp-artichoke mixture. Sprinkle with cheese.
Yield: 4 servings.
Nutrition Facts Per Serving:
Calories: 196 calories, Carbohydrates: 21 g, Protein: 24 g, Fat: 3 g, Saturated Fat: 1 g, Cholesterol: 133 mg, Sodium: 757 mg, Fiber: 7 g
https://www.diabetesselfmanagement.com/recipes/sides/warm-shrimp-artichoke-and-parmesan-salad/
Sunday’s Chicken Dinner Recipe – Creamy Baked Chicken with Artichokes and Mushrooms
March 10, 2019 at 6:02 AM | Posted in Diabetes Self Management, Sunday's Chicken Dinner | Leave a commentTags: Artichokes, Baking, chicken breasts, Cooking, Creamy Baked Chicken with Artichokes and Mushrooms, Cremini mushrooms, Diabetes Self Management, Food, recipes, Spices, Sunday’s Chicken Dinner Recipe
This week’s Sunday’s Chicken Dinner Recipe is – Creamy Baked Chicken with Artichokes and Mushrooms. T o make this delicious and healthy dish you’ll need; Skinless Chicken Breasts, Spices, Artichokes, and Cremini Mushrooms. The recipe is from the Diabetes Self Management website. At the Diabetes Self Management site you’ll find a fantastic selection of Diabetic Friendly recipes along with Diabetes Management Tips, Diabetes News, and more so be sure to check it out today. Enjoy and Make 2019 a Healthy One! https://www.diabetesselfmanagement.com/
Creamy Baked Chicken with Artichokes and Mushrooms
Ingredients
6 boneless skinless chicken breasts (about 4 ounces each)
1 1/2 teaspoons paprika
1 1/2 teaspoons dried thyme
1/2 teaspoon salt
1/2 teaspoon black pepper
1 can (14 ounces) artichokes packed in water, drained
1 tablespoon butter
1 package (8 ounces) sliced cremini mushrooms
2 tablespoons all-purpose flour
3/4 cup low-sodium chicken broth
1/2 cup fat-free half-and-half
Directions
1 – Preheat oven to 375°F.
2 – Place chicken in 13X9-inch baking dish. Combine paprika, thyme, salt, and pepper in small bowl; mix well. Reserve 1 teaspoon seasoning mixture; set aside. Sprinkle remaining seasoning mixture evenly over chicken. Cut artichokes in half; arrange around chicken.
3 – Melt butter in large saucepan over medium heat. Add mushrooms and reserved 1 teaspoon seasoning mixture; cook and stir 5 minutes or until tender. Sprinkle flour over mushrooms; cook and stir 1 minute. Stir in broth; simmer 3 minutes or until thickened. Stir in half-and-half; cook 1 minute. Pour evenly over chicken and artichokes.
4 – Bake 30 minutes or until no longer pink.
Serving Suggestion: Serve with a steamed green vegetable such as asparagus, broccoli, or green beans.
Yield: 6 servings.
Nutrition Facts Per Serving:
Calories: 220 calories, Carbohydrates: 14 g, Protein: 29 g, Fat: 6 g, Saturated Fat: 2 g, Cholesterol: 79 mg, Sodium: 425 mg, Fiber: 7 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/creamy-baked-chicken-artichokes-mushrooms/
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