Diabetic Dish of the Week – Pork and Plum Kabobs

July 7, 2020 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dish of the Week | 1 Comment
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This week’s Diabetic Dish of the Week is – Pork and Plum Kabobs. Get the Grill fired up for this week’s recipe for Pork and Plum Kabobs. The Dish is made using Boneless Pork Loin Chops, Ground Cumin, Ground Cinnamon, Salt, Garlic Powder, Ground Red Pepper, Green Onions, Raspberry Fruit Spread, Orange Juice, and Plums. Sounds mighty good! The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2020! https://www.diabetesselfmanagement.com/

Pork and Plum Kabobs
With the summer sun shining, there’s no better time to get out and get grilling! These juicy kabobs combine seasoned, slightly spicy pork with peak-season plums for a sweet and savory dish that can’t be beat. Pair with a crisp, cool salad for a perfect complement to barbecue season.

Ingredients
3/4 pound boneless pork loin chops (1 inch thick), trimmed and cut into 1-inch pieces
1 1/2 teaspoons ground cumin
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon ground red pepper
1/4 cup sliced green onions
1/4 cup raspberry fruit spread
1 tablespoon orange juice
3 plums or nectarines, pitted and cut into wedges

Directions
Yield: 4 servings
Serving size: 2 kabobs

1 – Place pork in large resealable food storage bag. Combine cumin, cinnamon, salt, garlic powder, and red pepper in small bowl; pour over pork. Seal bag; shake to coat meat with spices.

2 – Combine green onions, fruit spread, and orange juice in small bowl; set aside.

3 – Prepare grill for direct cooking. Alternately thread pork and plum wedges onto eight skewers.* Grill kabobs over medium heat 12 to 14 minutes or until meat is cooked through, turning once. Brush frequently with raspberry mixture during last 5 minutes of grilling.

*Note: If using wood skewers, soak in warm water 30 minutes to prevent burning.

Serving Suggestion: A crisp, cool salad makes a great accompaniment to these sweet grilled kabobs.

Nutrition Information:
Calories: 191 calories, Carbohydrates: 17 g, Protein: 19 g, Fat: 5 g, Saturated Fat: 2 g, Cholesterol: 53 mg, Sodium: 183 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/pork-and-plum-kabobs/

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Shrimp Spring Rolls with Tangy Citrus Sauce

July 7, 2020 at 6:01 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management | 1 Comment
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For a 2nd Diabetic Dish I have a recipe for Shrimp Spring Rolls with Tangy Citrus Sauce. You’ll be using Spring Roll Skins, Water, Rice Sticks, Cucumber, Small Shrimp, Green Onions, Cilantro, Duck Sauce, Ginger, and fresh Orange Juice. This recipe is also from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2020! https://www.diabetesselfmanagement.com/

Shrimp Spring Rolls with Tangy Citrus Sauce

Ingredients
Preparation time: 15 minutes
Cooking time: 5 minutes.

4 eight-inch circular spring roll skins
Warm water
2 ounces rice sticks
1 small (6-inch) cucumber
8 small shrimp (50- to 60-per-pound size), cooked and peeled
2 green onions
Handful of fresh cilantro sprigs
1/4 cup prepared duck sauce
1 teaspoon minced ginger
1 tablespoon unsweetened or fresh orange juice

Directions
Yield: 4 servings
Serving size: 1 shrimp roll with about 1 tablespoon sauce

Dipping sauce:

1 – In a large pie pan or shallow casserole dish, place 1 spring roll skin so it lies flat. Pour in enough warm water to cover the skin by at least 1/2 inch. Allow it to soften about 2 minutes. Carefully transfer the skin, allowing excess water to drip off, to a serving plate. Repeat with each skin.

2 – Fill a 2-quart saucepan three-quarters full of water, place over medium heat, and bring to a boil. Add the rice sticks and cook approximately 3–5 minutes until softened. Drain well and allow to cool. Peel cucumber and cut off 1/2 inch from each end. Cut cucumber in half horizontally. Cut each half lengthwise into strips, about 1/2 inch thick; you will need 16 cucumber strips total for the rolls. (Store any extra cucumber in refrigerator if desired or discard.) Cut each shrimp in half, lengthwise, and set aside. Remove root end from green onions with a sharp knife. Cut a 4-inch segment from the white part of each onion, and split in half lengthwise. Combine all sauce ingredients in a small bowl and mix with a fork or small whisk.

3 – To make the spring rolls, start by placing approximately 1/4 cup drained rice sticks in a column in the center of each skin. Place 2 pieces of cut cucumber on either side of the rice sticks (4 pieces total per skin). Top rice sticks with 4 halves of shrimp, equally spaced, and top with half an onion segment and 2 sprigs of fresh cilantro. Beginning at one edge, parallel to the column of filling, fold the skin over the column. Fold the top and bottom of the skin toward the middle to enclose the filling. Roll from the center toward the final edge of the skin, using your fingers to center the filling as you roll. Serve immediately at room temperature, or chill if desired. Serve with dipping sauce.

Nutrition Information:
Calories: 99 calories, Carbohydrates: 15 g, Protein: 3 g, Fat: 3 g, Saturated Fat: 1 g, Cholesterol: 18 mg, Sodium: 37 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/snacks-appetizers/shrimp-spring-rolls-with-tangy-citrus-sauce/

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“Meatless Monday” Recipe of the Week – Pasta with Broccoli Rabe

July 6, 2020 at 6:01 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is Pasta with Broccoli Rabe. To make this week’s recipe you’ll be needing Salt, Broccoli Rabe, Extra Virgin Olive Oil, Garlic Red Pepper Flakes, Ziti Pasta, and Tomatoes. The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2020! https://www.diabetesselfmanagement.com/

Pasta with Broccoli Rabe
A traditional Italian dish! Replace broccoli rabe with broccoli for a milder flavor.

Ingredients
1/4 teaspoon salt
1 pound broccoli rabe*, stems trimmed
1/4 cup extra virgin olive oil
2 cloves garlic, minced
1/2 teaspoon red pepper flakes
1 pound ziti pasta
2 tomatoes, seeded and chopped

Directions
Yield: 6 servings

1 – Bring large pot of water to boil. Add salt and broccoli rabe. Cook until broccoli is tender-crisp and still bright green, about 5 minutes. Remove broccoli from pot, leaving cooking water in pot. Rinse broccoli quickly under cold, running water or dunk in ice-water bath. Set aside.

2 – Heat oil in large, deep skillet over medium heat. Add garlic and red pepper and cook just until garlic begins to sizzle, about 1 minute. Turn off heat.

3 – Bring pot with broccoli cooking water to boil. Add pasta and cook until just tender. Drain pasta, reserving 1 cup of cooking water.

4 – Chop broccoli into 1-inch pieces. Add broccoli to skillet holding oil, garlic, and red pepper mixture. Cook mixture over medium heat until hot. Add pasta and tomatoes to skillet with broccoli mixture. Toss together, adding pasta water as needed to keep dish moist.

*Note: Broccoli rabe, also called rapini, has 6- to 9-inch stalks with clusters of tiny, broccoli-like buds. It has a stronger, slightly bitter flavor. Broccoli can be substituted for a milder flavor

Nutrition Information:
Calories: 379 calories, Carbohydrates: 60 g, Protein: 11 g, Fat: 10 g, Saturated Fat: 1 g, Cholesterol: 0 mg, Sodium: 111 mg, Fiber: 2 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/pasta-with-broccoli-rabe/

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Diabetic Side Dish of the Week – Barley Risotto

July 5, 2020 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Diabetic Side Dish of the Week | Leave a comment
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This week’s Diabetic Side Dish of the Week is a Barley Risotto. To make this week’s dish you’ll be needing Canola Oil, Shallot, Pearled Barley, Vegetable Broth, Dry White Wine, Asparagus, Red Bell Pepper, Grated Parmesan Cheese, Salt and Pepper. There you have it! The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2020! https://www.diabetesselfmanagement.com/

Barley Risotto
Swapping out the rice makes this recipe less expensive — and more flavorful!

Ingredients
Preparation time: 20 minutes
Cooking time: 25 minutes.

1 1/2 tablespoons canola oil
1 large shallot, chopped
3/4 cup pearled barley
1 3/4 cup vegetable stock or no salt added chicken broth
1/4 cup dry white wine
1 bunch asparagus, trimmed of tough ends and cut into 1-inch pieces
1 red bell pepper
1/4 cup freshly grated Parmesan cheese
Salt and freshly ground black pepper to taste

Directions
Yield: 4 servings
Serving size: 1 cup

1 – Heat canola oil in a pressure cooker. Add shallot and barley and cook, stirring constantly, about 3 minutes. Add stock and wine, secure lid on cooker and bring to high pressure. Cook for 15–20 minutes at high pressure. While barley is cooking, steam asparagus until tender-crisp. Cut bell pepper into thin, short strips. When barley cooking time is up, remove pressure cooker from stove and quick-release pressure. If risotto is a little soupy, cook uncovered for a few more minutes until liquid is reduced. Fold in asparagus, bell pepper, and Parmesan cheese. Add salt and pepper to taste.

Nutrition Information:
Calories: 240 calories, Carbohydrates: 35 g, Protein: 10 g, Fat: 8 g, Saturated Fat: 1 g, Cholesterol: 6 mg, Sodium: 417 mg, Fiber: 7 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/barley-risotto/

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Diabetic Dessert of the Week – Mixed Fruit Smoothie

July 2, 2020 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dessert of the Week | Leave a comment
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This week’s Diabetic Dessert of the Week is a Mixed Fruit Smoothie. To make this week’s recipe you’ll be needing Banana, Frozen Strawberries, Nonfat Dry Milk Powder, Apple Juice, Honey, and Crushed Ice. Cool down with a Smoothie! The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2020! https://www.diabetesselfmanagement.com/

Mixed Fruit Smoothie
If you’re looking for a frosty treat to cool you down during these dog days of summer, you need look no further than this quick and easy Mixed Fruit Smoothie.

Ingredients
Preparation time: 10 minutes

1/2 medium banana
1/2 cup fresh or frozen strawberries (unsweetened)
1/4 cup nonfat dry milk powder
1/4 cup apple juice
1 tablespoon honey
1 cup crushed ice

Directions
Yield: 1 serving
Serving size: 1 recipe

1 – Place all ingredients in blender container. Blend on high until smooth.

Nutrition Information:
Calories: 233 calories, Carbohydrates: 53 g, Protein: 7 g, Fat: <1 g, Saturated Fat: <1 g, Sodium: 98 mg, Fiber: 3 g, Calcium: 230 mg
https://www.diabetesselfmanagement.com/recipes/snack/mixed-fruit-smoothie/

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Banana-Berry Smoothie Recipe for Diabetics

July 2, 2020 at 6:01 AM | Posted in dessert, diabetes, diabetes friendly | Leave a comment
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I have a 2nd Smoothie to pass along for everyone, Banana-Berry Smoothie Recipe for Diabetics. This one is made using Ice Cubes, Banana, Blueberries, Vanilla Yogurt, and Skim Milk. Easy to Make and Delicious to drink! The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2020! https://www.diabetesselfmanagement.com/

Banana-Berry Smoothie Recipe for Diabetics
You only need five minutes and five ingredients to whip up this refreshing drink!

Ingredients
Preparation time: 5 minutes

1 cup ice cubes
1 medium banana (approximately 6 inches long), sliced and frozen
1/2 cup frozen blueberries (not thawed)
1 container (8 ounces) nonfat, artificially sweetened vanilla yogurt
1/4 cup skim milk

Directions
Yield: 2 1/2 servings
Serving size: 1 cup

1 – Place ice cubes at the bottom of the blender and add banana slices, blueberries, yogurt, and milk. Cover and blend in pulses until smooth, stopping frequently to stir down the ice. Serve right away. Freeze leftovers in an airtight, microwave-safe container and thaw in the microwave until slushy.

Nutrition Information:
Calories: 138 calories, Carbohydrates: 28 g, Protein: 6 g, Fat: <1 g, Sodium: 80 mg, Fiber: 3 g
https://www.diabetesselfmanagement.com/recipes/beverages/banana-berry-smoothie/

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Diabetic Dish of the Week – Hot Shrimp with Cool Salsa

June 30, 2020 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dish of the Week | Leave a comment
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This week’s Diabetic Dish of the Week is a Hot Shrimp with Cool Salsa. It’s a Diabetic Friendly Marinated Shrimp with a Honeydew-Based Salsa, a true Summer Treat! This is made using Salsa, Lime Juice, Honey, Garlic, Hot Pepper Sauce, Large Shrimp, Honeydew Melon, Cucumber, Parsley, Green Onion, Sugar, Olive Oil, and Salt. The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2020! https://www.diabetesselfmanagement.com/

Hot Shrimp with Cool Salsa
This deliciously spicy seafood dish is perfect for your Father’s Day cookout. Combining the surprisingly delightful flavors of marinated shrimp with honeydew-based salsa, this app is quick, easy and will have your guests clamoring for more!

Ingredients
1/4 cup salsa
4 tablespoons fresh lime juice, divided
1 teaspoon honey
1 clove garlic, minced
2 to 4 drops hot pepper sauce
1 pound large shrimp, peeled and deveined, with tails intact
1 cup finely diced honeydew melon
1/2 cup finely diced unpeeled cucumber
2 tablespoons minced parsley
1 green onion, finely chopped
1 1/2 teaspoons sugar
1 teaspoon olive oil
1/4 teaspoon salt

Directions
Yield: 4 servings
Serving size: about 3 to 4 large shrimp with about 1/4 cup salsa

1 – To make marinade, combine salsa, 2 tablespoons lime juice, honey, garlic, and hot pepper sauce in small bowl. Thread shrimp onto skewers. Brush shrimp with marinade; set aside.

2 – To make salsa, combine remaining 2 tablespoons lime juice, melon, cucumber, parsley, onion, sugar, oil, and salt in medium bowl; mix well.

3 – Grill shrimp over medium coals 4 to 5 minutes or until shrimp turn pink, turning once. Serve with salsa.

Nutrition Information:
Calories: 132 calories, Carbohydrates: 8 g, Protein: 19 g, Fat: 2 g, Saturated Fat: 1 g, Cholesterol: 175 mg, Sodium: 398 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/snacks-appetizers/hot-shrimp-with-cool-salsa/

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* Weight Self-Management: Everything to maintain a healthy diet
* Diabetic Cooking: Recipes and meals for every occasion
* Quizzes, Q&As, Resources, Products, and more!Your one-stop resource for advice, news and strategies for living with diabetes.
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Diabetic Side Dish of the Week – Orange Endive Salad

June 28, 2020 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Diabetic Side Dish of the Week | 1 Comment
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This week’s Diabetic Side Dish of the Week is a Orange Endive Salad. A low carb side that’s bursting with flavor, Orange Endive Salad. To make this Salad you’ll be needing Garlic, Endive, Navel Orange, Red Onion, Rosemary, Orange Juice, Red Wine Vinegar, Grainy Mustard, and Olive Oil. Enjoy! The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2020! https://www.diabetesselfmanagement.com/

Orange Endive Salad
Bursting with the juicy flavor of navel oranges, this low-carb salad will satisfy your taste buds without doing a number on your blood sugar! Topped with a quick and easy homemade dressing, you have full control over what goes into this dish.

Ingredients
Preparation time: 20 minutes

1 garlic clove, cut in half
1 head curly endive, washed, dried, and torn into pieces
3 small heads Belgian endive, washed, dried, and sliced into 1/2-inch-wide strips
1 navel orange, peeled and sectioned, with each section cut into 3 pieces
1 small red onion, thinly sliced and separated into rings
1 tablespoon chopped fresh rosemary or 1 teaspoon dried
3 tablespoons orange juice
3 tablespoons red wine vinegar
2 teaspoons grainy mustard
2 tablespoons olive oil

Directions
Yield: about 8 cups
Serving size: 1 cup

1 – Rub the inside of a salad bowl with the cut surfaces of the garlic clove. Discard garlic. Place all greens in the bowl. Add orange pieces, onion, and rosemary. In small bowl, whisk together the orange juice, vinegar, and mustard. Add the oil while continuing to whisk to create an emulsified mixture. Pour dressing over salad, toss, and serve immediately.

Nutrition Information:
Calories: 72 calories, Carbohydrates: 9 g, Protein: 2 g, Fat: 4 g, Saturated Fat: <1 g, Sodium: 51 mg, Fiber: 5 g
https://www.diabetesselfmanagement.com/recipes/salads/orange-endive-salad/

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Diabetic Dessert of the Week – Lemon Cheesecake Bars

June 25, 2020 at 6:02 AM | Posted in dessert, diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dessert of the Week | 1 Comment
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This week’s Diabetic Dessert of the Week – Lemon Cheesecake Bars. To make this week’s dish you’ll need Fat Free Cream Cheese, Reduced Fat Cream Cheese, Sugar, Vanilla, Lemon Juice, Lemon Peel, Egg Substitute, Fat Free Sour Cream, Sugar Substitute, and Raspberries. This will make one refreshing and light Dessert! The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2020! https://www.diabetesselfmanagement.com/

Lemon Cheesecake Bars
These elegant cheesecake bars are the perfect way to end any springtime meal. Topped with fresh berries, these seasonal sweet treats provide all the yumminess of cheesecake without being too heavy or dense.

Ingredients
4 ounces fat-free cream cheese, softened
2 ounces reduced-fat cream cheese, softened
1/2 cup sugar
1 teaspoon vanilla
2 tablespoons lemon juice
2 teaspoons lemon peel, divided
1/2 cup cholesterol-free egg substitute
1 container (8 ounces) fat-free sour cream
5 packets sugar substitute or equivalent of 10 teaspoons sugar, divided
2 cups raspberries or other berries

Directions
Yield: 12 servings
Serving size: 1 slice cheesecake with topping (1/12 of total recipe)

1 – Preheat oven to 350°F. Coat 8-inch square baking pan with nonstick cooking spray.

2 – Beat cream cheese, sugar, and vanilla in large bowl with electric mixer at high speed until smooth. Add lemon juice, 1 teaspoon lemon peel, and egg substitute; beat until well blended. Pour into prepared pan.

3 – Bake 40 minutes or until firm to touch. Cool completely in pan on wire rack.

4 – Combine sour cream and 3 packets sugar substitute in medium bowl; whisk until smooth. Spoon sour cream mixture over cooled cheesecake, smoothing evenly over top; refrigerate overnight.

5 – Toss raspberries with remaining 2 packets sugar substitute 30 minutes before serving; let stand at room temperature. Just before serving, toss berries with remaining 1 teaspoon lemon peel. Spoon berry mixture on top of cheesecake.

Nutrition Information:
Exchanges per serving: 1 Bread/Starch, 1 Fat, 1/2 Meat.
https://www.diabetesselfmanagement.com/recipes/desserts-sweets/lemon-cheesecake-bars/

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Diabetic Dish of the Week – Tasty Teriyaki Chicken

June 23, 2020 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dish of the Week | Leave a comment
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This week’s Diabetic Dish of the Week is – Tasty Teriyaki Chicken. Splenda Sweetener replaces the Sugar in the Recipe. To make this week’s recipe you’ll need Cornstartch, Cold Water, Splenda, Soy Sauce, Cider Vinegar, Garlic, Ground Ginger, Ground Black Pepper, and Boneless Chicken Breasts Halves. The Dish is only 140 calories and 3 carbs per serving.The recipe is from the CooksRecipes website. At the Cooks site you’ll find a huge selection of recipes to please all Tastes, Diets, or Cuisines so be sure to check it out today for any of your recipe needs! Enjoy and Eat Healthy in 2020! https://www.cooksrecipes.com/index.html

Tasty Teriyaki Chicken
A much requested reduced calorie chicken recipe, that’s easy to double for a large group.

Recipe Ingredients:

1 tablespoon cornstarch
1 tablespoon cold water
1/2 cup Splenda® Granulated No Calorie Sweetener
1/2 cup soy sauce
1/4 cup cider vinegar
1 clove garlic, minced
1/2 teaspoon ground ginger
1/4 teaspoon ground black pepper
12 skinless, boneless chicken breast halves

Cooking Directions:

1 – In a small saucepan over low heat, combine the cornstarch, cold water, Splenda® Granulated Sweetener, soy sauce, vinegar, garlic, ginger and ground black pepper. Let simmer, stirring frequently, until sauce thickens and bubbles.
2 – Preheat oven to 425°F (220°C).
3 – Place chicken pieces in a lightly greased 9×13 inch baking dish. Brush chicken with the sauce. Turn pieces over, and brush again.
4 – Bake in the preheated oven for 30 minutes. Turn pieces over, and bake for another 30 minutes, until no longer pink and juices run clear. Brush with sauce every 10 minutes during cooking.
Makes 12 servings.

Nutritional Information Per Serving (1/12 of recipe): Calories 140 | Calories from Fat 25 | Fat 3.0g (sat 1.0g) | Cholesterol 65mg | Sodium 660mg | Carbohydrates 3g | Fiber 0g | Sugars 1g | Protein 25g.

http://www.cooksrecipes.com/diabetic/tasty_teriyaki_chicken_recipe.html

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