Sunday’s Chicken Dinner Recipe – Chicken Legs with Glazed Eggplant, Zucchini and Apricots SUNDAY

August 18, 2019 at 6:02 AM | Posted in chicken, CooksRecipes, Sunday's Chicken Dinner | Leave a comment
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This week’s Sunday’s Chicken Dinner Recipe is – Chicken Legs with Glazed Eggplant, Zucchini and Apricots. Made using Whole Chicken Leg Quarters along with Rosemary, Balsamic Vinegar, Honey, Eggplant, Zucchini, and Apricots. Grab your skewers and fire that grill up for this week’s recipe! The recipe is from the CooksRecipes website where you’ll find a huge selection of recipes that will please every one’s tastes, diets, and cuisines so check it out today. Enjoy and Make 2019 a Healthy One! https://www.cooksrecipes.com/index.html

Chicken Legs with Glazed Eggplant, Zucchini and Apricots

Recipe Ingredients:
4 whole chicken leg quarters
2 teaspoons salt – divided use
1 teaspoon freshly ground pepper – divided use
1 tablespoon finely chopped fresh rosemary
4 cloves garlic, minced
2 tablespoons olive oil
3/4 cup balsamic vinegar
2 tablespoons honey
1 tablespoon lemon juice
1 small eggplant, sliced into 1/2 to 3/4-inch slices
2 small zucchini, sliced into 1/2 to 3/4-inch slices
8 dried apricots
8 wooden or metal skewers

Cooking Directions:
1 – In a small bowl, combine salt, pepper, rosemary, garlic and olive oil. Crush into a paste by pressing the garlic to the sides and bottom of the bowl with the back of a spoon.
2 – Place chicken legs in baking dish and rub all over with garlic rosemary paste, rubbing over and under skin. Allow chicken to marinate for 30 minutes.
3 – While chicken is marinating, combine balsamic vinegar, honey, 1/2 teaspoon salt, 1/2 teaspoon ground black pepper and lemon juice in a small saucepan. Bring to a boil and reduce by half, about 15 to 20 minutes. If using wooden skewers, soak skewers in water to prevent burning while cooking.
4 – Place vegetables and apricots in a large bowl. Pour balsamic glaze over; toss to coat well. String vegetables and apricots onto skewers, alternating between eggplant, zucchini and apricots. Reserve any remaining glaze in bowl.
5 – Preheat broiler or prepare grill by heating on high, covered for about 10 minutes. Adjust grill heat to medium high after preheating.
6 – Over medium high heat, sear or broil chicken on lightly oiled rack. Turn over once until well browned, cooking for a total of 6 to 8 minutes. Continue to cook chicken, moving and turning to avoid burning. Grill or broil chicken, until it reaches an internal temperature of 170°F (76.6°C), about another 20 to 25 minutes.
7 – When chicken is halfway done, place vegetable skewers on grill or under broiler. Grill, turning often, until vegetables are tender and browned but not falling off of skewers, about 15 to 20 minutes.
8 – To Serve: Place chicken on a platter, arrange skewers (or remove vegetables from skewers if preferred) next to chicken. Drizzle warm vegetables with remaining honey balsamic glaze.
Makes 4 servings.

Nutritional Information Per Serving (1/4 of recipe): Calories: 340; Total Fat: 9g; Cholesterol: 70mg; Total Carbs: 38g; Protein: 30g; Sodium: 960mg.
https://www.cooksrecipes.com/chicken/chicken_legs_with_glazed_eggplant_zucchini_and_apricots_recipe.html

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Sunday’s Chicken Dinner Recipe – Grilled Buffalo Chicken Tenders

August 11, 2019 at 6:02 AM | Posted in Diabetes Self Management, Sunday's Chicken Dinner | Leave a comment
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This week’s Sunday’s Chicken Dinner Recipe is – Grilled Buffalo Chicken Tenders. Gather the family and friends for this week’s recipe for Grilled Buffalo Chicken Tenders along with a side of Mini Cornbread Muffins! Chicken Breast Cutlets in a Marinade of Walden Farms Calorie Free Thick ‘N Spicy BBQ Sauce and served with a side of Walden Farms Calorie Free Bleu Cheese Salad Dressing for dipping. Also included is a recipe for Mini Cornbread Muffins. You can both these recipes at the Diabetes Self Management website. At the Diabetes Self Management website 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/

Grilled Buffalo Chicken Tenders
Ingredients
2 skinless chicken breast cutlets (about 4 ounces each)
6 tablespoons Walden Farms Calorie Free Thick ‘N Spicy BBQ Sauce, divided
1/4 cup Walden Farms Calorie Free Bleu Cheese Salad Dressing
1 dash hot sauce (optional)

Directions
1 – Cut chicken into “tender” size pieces. Marinate chicken in Walden Farms Calorie Free Thick ‘N Spicy BBQ sauce for at least 30 minutes.

2 – Prepare grill for direct grilling. Brush off excess BBQ Sauce, then place chicken on grill.

3 -Stir dash hot sauce, if using, into remaining Walden Farms Calorie Free Thick ‘N Spicy BBQ Sauce and baste chicken as it grills. Grill chicken until cooked through and juices run clear.

Serve with Walden Farms Calorie Free Bleu Cheese Salad Dressing for dipping.

Yield: 1 serving.

Nutrition Facts Per Serving:
Calories: 160 calories, Carbohydrates: 0 g, Protein: 36 g, Fat: 4 g, Saturated Fat: 1.5 g, Cholesterol: 65 mg, Sodium: 490 mg, Fiber: 0 g
https://www.diabetesselfmanagement.com/recipes/snacks-appetizers/grilled-buffalo-chicken-tenders/

 

Mini Cornbread Muffins
Ingredients
1 cup stone ground cornmeal*
3/4 cup all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons sugar
3 tablespoons cholesterol-free egg substitute
3 tablespoons canola oil
1 cup low-fat buttermilk

Directions
1 – Heat oven to 375°F. Spray 2 mini-muffin tins with nonstick cooking spray.

2 – Mix together cornmeal, flour, baking powder, baking soda, salt, and sugar in large mixing bowl.

3 – Mix egg substitute, oil, and milk in medium bowl. Add to flour mixture; stir until just blended.

4 – Spoon batter into mini-muffin tins. Bake 13 to 15 minutes or until lightly browned, and wooden pick inserted in center comes out clean.

*Note: Stone ground cornmeal makes muffins with a rustic, authentic taste, and is found in grocery stores and health food stores.

Note: Freeze extra muffins in well-sealed freezer bag.

Yield: 9 servings.

Serving size: 2 muffins.

Nutrition Facts Per Serving:
Calories: 160 calories, Carbohydrates: 23 g, Protein: 4 g, Fat: 6 g, Saturated Fat: 1 g, Cholesterol: 0 mg, Sodium: 420 mg, Fiber: 3 g
https://www.diabetesselfmanagement.com/recipes/sides/mini-corn-bread-muffins/

Sunday’s Chicken Dinner Recipe – Spicy Chicken and Corn on the Cob

August 4, 2019 at 6:02 AM | Posted in CooksRecipes, Sunday's Chicken Dinner | Leave a comment
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This week’s Sunday’s Chicken Dinner Recipe is Spicy Chicken and Corn on the Cob. I got a good one for this week’s recipe! For making the Chicken you’ll need; Chicken Pieces, Butter, Dijon Mustard, Cider Vinegar, Thyme, Salt, Hot Pepper Sauce, and Bread Crumbs. You’ll be baking both the Chicken and Corn on the Cob. The recipe is off the CooksRecipes website (Recipe courtesy of the National Chicken Council). At the CooksRecipes site you’ll find a huge selection of recipes that will satisfy all tastes, diets, and cuisines. Enjoy and make 2019 a Healthy One! https://www.cooksrecipes.com/index.html

Spicy Chicken and Corn on the Cob

Recipe Ingredients:
3 pounds chicken pieces
6 tablespoons butter, melted
2 tablespoons Dijon mustard
2 tablespoons cider vinegar
1 teaspoon dried thyme
1/2 teaspoon salt
2 teaspoons hot pepper sauce
4 ears corn on the cob, husked
1/4 cup dry bread crumbs

Cooking Directions:
1 – Preheat oven to 400°F (205°C).
2 – In medium bowl, stir together melted butter, mustard, vinegar, thyme, salt and hot pepper sauce. Brush corn and chicken thoroughly with butter mixture.
3 – Arrange chicken in one layer in a baking dish. Sprinkle chicken with bread crumbs.
4 – Set corn in another baking dish; cover with aluminum foil.
5 – Bake chicken and corn for one hour; serve hot.

Makes 4 servings.

https://www.cooksrecipes.com/chicken/spicy_chicken_and_corn_on_the_cob_recipe.html

Sunday’s Chicken Dinner Recipe – Low-Sodium Herb Roasted Chicken Recipe

July 28, 2019 at 6:02 AM | Posted in Diabetes Self Management, Sunday's Chicken Dinner | Leave a comment
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This week’s Sunday’s Chicken Dinner Recipe is – Low-Sodium Herb Roasted Chicken Recipe. You’ll need a six- to seven-pound Oven Roaster (Note: Kosher chickens and chickens labeled “basted” or “self basted” have sodium added) along with Olive Oil, Carrots, Lemon, and Spices. Bake it around 2 hours and Sunday Dinner is served! The recipe is from the Diabetes Self Management website which has a huge assortment of Diabetic Friendly Recipes so be sure to check it out today! Enjoy and Make 2019 a Healthy One! https://www.diabetesselfmanagement.com/

Low-Sodium Herb Roasted Chicken Recipe
Ingredients
1 six- to seven-pound oven roaster (Note: Kosher chickens and chickens labeled “basted” or “self basted” have sodium added.)
2 tablespoons olive oil
Carrots (optional)
2 teaspoons garlic powder
1 teaspoon black pepper
1 1/2 teaspoons ground thyme
3/4 teaspoon ground sage
3/4 teaspoon marjoram
3/4 teaspoon ground rosemary
1/4 teaspoon nutmeg
1 1/2 teaspoons thyme leaves
1 1/2 teaspoons rosemary leaves
1 lemon

Directions
Remove neck and giblets from, then rinse and pat dry chicken. Rub olive oil on inside and outside of chicken, then place breast-side up in a shallow roasting pan, on a rack or a “bed” of carrots, if desired. Mix all dry ingredients together in a small bowl and rub on chicken (inside and out). Slice lemon and squeeze juice onto chicken (inside and out). Place lemon rinds inside chicken and around legs and wings. Roast uncovered at 350°F until a thermometer inserted into the breast meat registers 165°F. Depending on the size of the bird, this will take between 90 minutes and 2 hours, 15 minutes.

Yield: 6 to 8 servings.

Serving size: 3 ounces (skin on).

Nutrition Facts Per Serving:
Calories: 170 / 210 (white meat/dark meat) calories, Carbohydrates: 0 g / 0 g, Protein: 21 g / 17 g, Fat: 10 g / 16 g, Saturated Fat: 3 g / 5 g, Cholesterol: 85 mg / 110 mg, Sodium: 45 mg / 55 mg, Fiber: 0 g / 0 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/low-sodium-herb-roasted-chicken/

Sunday’s Chicken Dinner Recipe – Country French Chicken SUNDAY

July 21, 2019 at 6:02 AM | Posted in CooksRecipes, Sunday's Chicken Dinner | Leave a comment
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This week’s Sunday’s Chicken Dinner Recipe is – Country French Chicken. Chicken Pieces cooked in White Wine with Mushrooms, Celery, Carrots and Onion. Bring French Style Cooking to your Sunday Dinner Table! The recipe is from one of my favorite sites, the CooksRecipes website. Enjoy and Make 2019 a Healthy One! https://www.cooksrecipes.com/index.html

Country French Chicken
French country-style chicken (coq au vin) cooked in white wine with mushrooms, celery, carrots and onion.

Recipe Ingredients:
2 pounds chicken pieces
Nonstick cooking spray
1 cup fresh mushrooms, sliced
1 cup sliced celery
1 cup dry white wine
1 cup coarsely chopped carrot
1 medium onion, cut into small wedges
1 garlic clove, minced
1 bay leaf
2 tablespoons snipped fresh parsley
1/4 teaspoon thyme, crushed

Cooking Directions:
1 – Remove the skin from the chicken. Rinse chicken; pat dry.
2 – Spray a large cold skillet with non-stick spray coating. Preheat skillet over medium heat. Brown chicken on all sides in hot skillet.
3 – Drain fat from skillet. Season chicken lightly with salt and pepper. Add mushrooms, celery, white wine, carrot, onion, garlic, bay leaf, parsley, and thyme to the skillet. Bring to boiling; reduce heat. Cover and simmer for 35 to 40 minutes or until chicken is tender and no longer pink. Discard bay leaf.
4 – Transfer chicken and vegetables platter; keep warm. For sauce, bring liquid in skillet to boiling. Cook about 3 minutes or until reduced to 1/2 cup. Pour sauce over chicken and vegetables.
Makes 6 servings.
https://www.cooksrecipes.com/diabetic/country-french-chicken-diabetic-recipe.html

Sunday’s Chicken Dinner Recipe – MOROCCAN CHICKEN WITH EGGPLANT-ZUCCHINI RAGOUT

July 14, 2019 at 6:02 AM | Posted in Diabetic Gourmet Magazine, Sunday's Chicken Dinner | Leave a comment
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This week’s Sunday’s Chicken Dinner Recipe is a recipe for MOROCCAN CHICKEN WITH EGGPLANT-ZUCCHINI RAGOUT. Sunday Dinner Moroccan Style! Using Sunday’s Chicken Dinner Recipe along with Spices, Eggplant, Zucchini, Onion, Garlic, Tomatoes, and Green Olives. The recipe is from the Diabetic Gourmet Magazine website which is home to a huge selection of Diabetic Friendly Recipes for any Meal or Occasion so be sure to check it out! Enjoy and Make 2019 a Healthy One! https://diabeticgourmet.com/

MOROCCAN CHICKEN WITH EGGPLANT-ZUCCHINI RAGOUT

Ingredients

1-1/2 to 2 pounds chicken leg quarters
3 tablespoons olive oil, divided
1 teaspoon salt, divided
1 teaspoon freshly ground black pepper, divided
1 small eggplant, cut into 1/2-inch dice
1 medium zucchini, cut into 1/2-inch dice
1 small onion, diced
2 cloves garlic, minced
1/4 cup white wine or water
1 (14.5 ounce) can diced tomatoes with juices
1/4 cup pimento-stuffed green olives, roughly chopped
2 tablespoons capers, rinsed
2 tablespoons red wine vinegar
1 teaspoon sugar
2 tablespoons parsley, minced

Directions

1 – In large skillet over medium high-heat, warm 2 tablespoons olive oil. Season leg quarters with 1/2 teaspoon salt and 1/2 teaspoon black pepper. Add leg quarters to pan, skin-side down. Brown chicken, turning once, 8 to 10 minutes per side. Remove chicken to plate and drain off all but 2 tablespoons oil.
2 – Add eggplant to hot pan and cook, stirring, 5 minutes. Add remaining tablespoon olive oil, along with zucchini, onion and garlic. Cook 5 minutes, stirring occasionally.
3 – Raise heat to high and add white wine to pan, stirring to scrape up any browned bits. Add all other ingredients, except parsley, and place chicken legs in mixture. Bring to boil, reduce heat to medium-low, cover and simmer for 35 to 40 minutes or until cooked through or until an instant read thermometer reads 170F.
4 – To serve, place some of the eggplant ragout onto plates, top with a leg quarter and sprinkle with parsley.

NOTES:
The word ragout refers to a main dish, French-style stew. It is typically hearty and features well-seasoned meat or fish, often stewed along with vegetables. This is a very flavorful ragout which features chicken, eggplant, zucchini, tomatoes and olives.

Recipe Yield: Yield: 4 servings

NUTRITIONAL INFORMATION PER SERVING:
Calories: 370
Fat: 20 grams
Saturated Fat: 4 grams
Fiber: 6 grams
Sodium: 900 milligrams
Protein: 28 grams
Carbohydrates: 17 grams
Sugars: 8 grams
https://diabeticgourmet.com/diabetic-recipe/moroccan-chicken-with-eggplant-zucchini-ragout

Sunday’s Chicken Dinner Recipe – Oven-Fried Buttermilk Chicken

July 7, 2019 at 6:02 AM | Posted in CooksRecipes, Sunday's Chicken Dinner | Leave a comment
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This week’s Sunday’s Chicken Dinner Recipe is – Oven-Fried Buttermilk Chicken. Chicken Thighs, Buttermilk, Parmesan Cheese, and Seasonings make up this delicious dish! It’s from the CooksRecipes website which has a huge selection of recipes to please all tastes so check it out today. So Enjoy and Make 2019 a Healthy One! https://www.cooksrecipes.com/index.html

Oven-Fried Buttermilk Chicken
Chicken thighs are dipped in buttermilk and dredged in an herb-seasoned Parmesan and wheat germ coating and baked until tender on the inside, crisp on the outside.

Recipe Ingredients:
1/2 cup freshly grated Parmesan cheese
1/2 cup wheat germ
1/2 teaspoon dried rosemary
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon dried thyme
1/4 teaspoon garlic powder
1/8 teaspoon freshly ground pepper
8 chicken thighs
3/4 cup buttermilk

Cooking Directions:
1 – Preheat oven to 325°F (160°C). Lightly grease baking sheet.
2 – Combine all ingredients except chicken and buttermilk in pie plate or shallow dish.
3 – Dip chicken in buttermilk, then roll in dry mixture and place on prepared baking sheet.
4 – Bake until juices run clear when chicken is pricked with a fork, about 50 minutes.

Makes 4 servings.
https://www.cooksrecipes.com/chicken/oven-fried-buttermilk-chicken-recipe.html

Sunday’s Chicken Dinner Recipe – Chicken Cacciatore

June 30, 2019 at 6:02 AM | Posted in Sunday's Chicken Dinner | Leave a comment
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This week’s Sunday’s Chicken Dinner Recipe is – Chicken Cacciatore. Chicken Breasts and Chicken Thighs are featured in this week’s recipe. Along with Red Bell Pepper Tomatoes, Mushrooms, Spices, Herbs, and White Wine it s one Comfort Food Sunday Meal! Keep the recipes coming! Enjoy and Make 2019 a Healthy One!

Chicken Cacciatore
Ingredients
2 cups All-Purpose Flour for coating
1/2 teaspoon Sea Salt
1/4 teaspoon Ground Black Pepper
2 Chicken Breasts and 4 Chicken Thighs, cut into pieces
2 tablespoons Extra Light Olive Oil
1 Onion, chopped
2 cloves Garlic, minced
1 Red Bell Pepper, chopped
1 (14.5 ounce) can Diced Italian Tomatoes
1/2 teaspoon dried Oregano
1 teaspoon dried Rosemary, crushed
1/4 cup coarsely chopped fresh Basil Leaves
1/2 cup White Wine
2 cups fresh Mushrooms, quartered
Sea Salt and Pepper to taste

Directions
1 – Combine the flour, salt and pepper in a plastic bag. Shake the chicken pieces in flour until coated. Heat the oil in a large skillet (one that has a cover/lid). Fry the chicken pieces until they are browned on both sides. Remove from skillet.
2 – Add the onion, garlic and bell pepper to the skillet and saute until the onion is slightly browned. Return the chicken to the skillet and add the tomatoes, oregano, rosemary, basil, and wine. Cover and simmer for 30 minutes over medium low heat.
3 – Add the mushrooms and salt and pepper to taste. Simmer for 10 more minutes. Dinner is served!

Sunday’s Chicken Dinner Recipe – Moroccan Lemon Chicken with Olives

June 23, 2019 at 6:02 AM | Posted in Diabetes Self Management, Sunday's Chicken Dinner | Leave a comment
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This week’s Sunday’s Chicken Dinner Recipe is – Moroccan Lemon Chicken with Olives. Made using Boneless Chicken Breasts along with Onion, Garlic, Whole Cinnamon Sticks,Cumin, Turmeric, Ground Pepper, Lemons, Plum Tomatoes, and Green Olives. This looks and sounds like one delicious Chicken Dish! The recipe comes from one of my favorite sites, the Diabetes Self Management website which has a huge selection of Diabetic Friendly Recipes, Diabetes Management Tips, and Diabetic news so be sure to check it out. Enjoy and Make 2019 a Healthy One! https://www.diabetesselfmanagement.com/

Moroccan Lemon Chicken with Olives
Preparation time: 20 minutes. Cooking time: 1 hour.

Ingredients
1 tablespoon olive oil
6 skinless, boneless chicken breasts (approximately 4 ounces per breast)
1 large onion, chopped
2 cloves garlic, minced
2 sticks whole cinnamon
2 teaspoons ground cumin
2 teaspoons ground turmeric
1/2 teaspoon freshly ground black pepper
2 lemons
2 small plum tomatoes, chopped
1 cup water
18 large green olives

Directions
Heat olive oil in a large pan. Place chicken breasts in hot oil and cook on all sides until slightly browned on surface. Remove from pan and set aside. To pan add onion, garlic, cinnamon sticks, cumin, turmeric, and black pepper. Cook about 5 minutes, stirring, until onion is cooked. Return chicken to pan and cover. Squeeze the juice of two lemons, reserving lemon peels. Add lemon juice to pan. Slice lemon peels into strips and add to pan with chopped tomatoes, water, and olives. Cover the pan and bring contents to a boil, then reduce heat to low and allow the mixture to simmer for about 45 minutes, until chicken is tender, occasionally lifting the lid to stir mixture and check that liquid available in pot is adequate to avoid burning. When chicken is done, arrange contents on a platter, discarding cinnamon sticks. Serve immediately. (This dish is excellent served with couscous.)

Yield: 6 servings.

Serving size: 1 chicken breast with 3 green olives.

Nutrition Facts Per Serving:
Calories: 181 calories, Carbohydrates: 4 g, Protein: 28 g, Fat: 5 g, Saturated Fat: 1 g, Sodium: 194 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/moroccan-lemon-chicken-with-olives/

Sunday’s Chicken Dinner Recipe – Diabetic Lemon Chicken Recipe

June 16, 2019 at 6:02 AM | Posted in Diabetes Self Management, Sunday's Chicken Dinner | Leave a comment
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This week’s Sunday’s Chicken Dinner Recipe is – Diabetic Lemon Chicken Recipe. Chicken Breasts, Lemon, Onion Powder, White Pepper, and Oregano are the ingredients for this week’s recipe. A really easy recipe to prepare. It’s from one of my favorite sites, the Diabetes Self Management website. Loads of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more can be found at the site so check it out today. Enjoy and Make 2019 a Health One! https://www.diabetesselfmanagement.com/

Diabetic Lemon Chicken Recipe
Preparation time: 5 minutes. Cooking time: 30 minutes.

Ingredients
Nonstick cooking spray
1 pound boneless, skinless chicken breast (4 pieces)
1 tablespoon olive oil
1 large lemon
1/2 teaspoon onion powder
1/2 teaspoon white pepper
1 1/2 teaspoons oregano

Directions
Preheat oven to 375˚F. Tear off a piece of aluminum foil that’s large enough wrap up all four pieces of chicken. Spray the aluminum foil with nonstick cooking spray (on one side only), and lay the chicken breasts on the sprayed foil. Drizzle with olive oil. Grate 1 tablespoon of lemon zest and set aside. Juice the lemon, removing the seeds. Pour lemon juice over chicken, then sprinkle chicken with lemon zest, onion powder, white pepper, and oregano. Fold the aluminum foil over the chicken and roll the edges of the foil together to make a sealed packet. Place packet on a jelly roll pan or in a large, shallow casserole dish. Bake 30 minutes. Remove from oven and carefully open foil, using tongs to remove chicken to serving plate.

Yield: 4 servings.

Serving size: One 4-ounce breast.

Nutrition Facts Per Serving:
Calories: 195 calories, Carbohydrates: 3 g, Protein: 30 g, Fat: 7 g, Saturated Fat: 2 g, Cholesterol: 96 mg, Sodium: 347 mg, Fiber: 0 g

https://www.diabetesselfmanagement.com/recipes/main-dishes/easy-lemon-chicken/

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