Leftovers – Crispy Cheddar Bacon Chicken w/ Cheesy Rotini Pasta

October 22, 2017 at 5:04 PM | Posted in chicken, Chicken Helper, leftovers | Leave a comment
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Today’s Menu:: Leftovers – Crispy Cheddar Bacon Chicken w/ Cheesy Rotini Pasta

 

 

For Breakfast on this Sunday morning I made some Simply Potatoes Shredded Hash Browns, Heated up some Meijer Diced Ham, fried an Egg Sunnyside Up, made a cup of Bigelow Decaf Green Tea. I made a bed of the Hashbrowns in a bowl and sprinkled some Sargento Reduced Fat Sharp Cheddar Cheese. Next I put the Diced Ham over top the Hash Browns then put the Sunnyside Up Egg on to top it off. I love this Breakfast trio more and more! No McDonald’s for Mom and Dad today, I made Breakfast for them also. I prepared a couple of Poached Eggs, fried some Bob Evan’s Breakfast sausage Links, made some Hash Browns, and baked some Pillsbury Buttermilk Biscuits. Now this beats their usual McDonald’s Breakfast anytime!

 

 

Mom went on to Church and stayed home and watched Dad. He’s to the point now where he can not be left alone so it’s up to us to take care of him. After Mom left I did a couple of loads of laundry. Then it was on to house cleaning, dusted and vacuumed. We have wooden flooring in the Dining Room and Hallway. So I used a dust mop on it and then a light wood floor wax. Done with cleaning inside I cleaned up outside after Lunch. Got the leaf blower out and cleaned the wooden deck and driveway areas. The leaves are all turning and falling. It’s 78 degrees and cloudy out. It looks like our last warm day, cooler weather moving in with rain tomorrow. Anyway everything all done and just relaxed for the rest of the afternoon. For dinner tonight t was leftovers, reheated the I Crispy Cheddar Bacon Chicken w/ Cheesy Rotini Pasta. As always when I make this dish, it’s leftovers the next day. This so good there’s no way I’ll let the leftovers go to waste! Below I’ve left the original post from yesterday, for description and instructions on how to prepare it. See you tomorrow!

 

To make the dish I’ll need; 1 Box Betty Crocker Crispy Cheddar Bacon Chicken – Chicken Helper and 2 Perdue Perfect Portions Chicken Breasts.

 

 

 

 

 

I love the Betty Crocker Crispy Cheddar Bacon Chicken – Chicken Helper. I’ve tried a few of them now but this is my favorite by far. This really turns out delicious and an easy meal to prepare! The Rotini and Cheese Sauce is excellent and the Seasoned Crumb Coating with Natural Bacon Flavor for the Chicken is one of the better Crumb Coatings I’ve had for Chicken. To prepare it first go ahead and make the Pasta, by the box directions. Just boil, stir, and season.

 

 

 

As the Pasta was cooking I prepared the Chicken, I used Perdue Perfect Portions Chicken Breasts. I cut each Breast into 3 pieces. Coated each piece with the provided Seasoned Crumbs and fried until done. The full instructions are at the end of the post. The Chicken Helper box contains Rotini Pasta with Naturally Flavored Cheesy Sauce Mix and Seasoned Crumb Coating with Natural Bacon Flavor. I added the Chicken, Water, 2% Milk, Extra Light Olive Oil, Sea Salt and Pepper.

 

 

 

It all comes together for one easily made and delicious dinner. I also baked a loaf of La Brea Multi Grain Bread. For Dessert later a Weight Watcher’s Cookies and Cream Ice Cream Bar.

 

 

 

 

 

 

 

Betty Crocker Crispy Cheddar Bacon Chicken – Chicken Helper
* Rotini pasta with naturally flavored cheesy sauce mix and seasoned crumb coating with natural bacon flavor

Chicken Helper

* Add chicken
* Pasta side dish included
Directions
For Pasta:
You Will Need: 1-1/2 cups water, 1/2 cup milk, 2 tbsp butter. For Chicken You Will Need: 1 lb uncooked boneless skinless chicken breasts, 1 tbsp milk, 2 tbsp butter, 2 tbsp vegetable oil. Success Tips: Start with completely thawed chicken. Adjust heat setting, cook times and amount of oil as needed. Pasta: 1 – Stir water, 1/2 cup milk, butter, sauce mix and pasta in 2-quart nonstick sauce pan. Heat just to boiling, stirring frequently. Reduce heat. Simmer uncovered about 17 minutes, stirring frequently, until pasta is tender. Meanwhile, continue with step 2.

Chicken:
2 – Cut each chicken breast into 3 to 5 slices, holding knife at an angle. (Slices should be about 1/2 inch thick). 3 – Coat, Place chicken in medium bowl. Add 1 tbsp milk to moisten. Add seasoned crumbs to coat chicken. 4 – Brown, Heat butter and oil in 10-inch nonstick skillet over medium heat until butter is melted. Carefully add chicken to hot butter and oil; cook 4 to 6 minutes or until golden brown. Reduce heat to medium-low. Turn chicken; cook 4 to 6 minutes longer or until golden brown and centers are no longer pink (165 degrees F). Serve with potatoes. Refrigerate leftovers. Add Your Own Twist: Stir 1/2 cup cooked broccoli or shredded cheddar cheese into the finished pasta. If you want a bit of crunch, top with 1/3 cup crushed garlic croutons!

nutrition information
1 cup prepared
Serving Size:
Serving Per Container:
Amount Per Serving
Calories: 390 Calories from Fat: 170 % Daily Value* Total Fat 19g 29% Saturated Fat 8g 40% Cholesterol 85mg 28% Sodium 690mg 29% Total Carbohydrate 30g 10% Dietary Fiber 7%

http://www.bettycrocker.com/products/hamburger-helper/products/chicken-helpers/chicken-helper-crispy-cheddar-bacon-w-cheesy-rotini

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Easy Diabetic Recipes: 6-Ingredient Meals

October 22, 2017 at 5:32 AM | Posted in diabetes, diabetes friendly, Diabetic Living On Line | Leave a comment
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From the Diabetic Living Online website its Easy Diabetic Recipes: 6-Ingredient Meals. Healthy Low carb recipes like; Louisiana Chicken Drumsticks and Tomatoes, Chipotle Picante Meat Loaf, and Beef Tenderloin Steaks with Brandy Mushrooms are just 3 of the recipes you’ll find. Find them all at the Diabetic Living Online website. Enjoy and Eat Healthy! http://www.diabeticlivingonline.com/

 

Easy Diabetic Recipes: 6-Ingredient Meals
For meals that are delicious, nutritious, and easy on the grocery list, turn to these diabetic dinner recipes. With just six ingredients or fewer, our low-carb recipes prove it’s possible to make a healthy meal from a picked-over pantry.

Louisiana Chicken Drumsticks and Tomatoes
Give dinner a kick with a spicy take on baked chicken. Low-carb and full of flavor, this easy recipe is perfect for game day or movie night……

Chipotle Picante Meat Loaf
Spice up a classic dinner with this flavorful spin on meat loaf that has only 15 grams of carb per serving. Serve it with roasted red potatoes and nonstarchy vegetables to complete the meal……

Beef Tenderloin Steaks with Brandy Mushrooms
You don’t have to spend all day in the kitchen to cook up a gourmet dinner. Serve with a fresh green salad for the perfect, no-stress meal that’s also low in carbs……..

 

* Click the link below to get all the Easy Diabetic Recipes: 6-Ingredient Meals
http://www.diabeticlivingonline.com/diabetic-recipes/30-minute/easy-diabetic-recipes-6-ingredient-meals

Crispy Cheddar Bacon Chicken w/ Cheesy Rotini Pasta

October 21, 2017 at 5:02 PM | Posted in Chicken Helper, pasta, Perdue Chicken Products | Leave a comment
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Today’s Menu: Crispy Cheddar Bacon Chicken w/ Cheesy Rotini Pasta

 

 

For Breakfast I toasted a couple of slices of Aunt Millie’s Light Whole Grain Bread. fried 2 Jennie – O Turkey Breakfast Sausage Links, prepared a packet of the Pioneer Peppered White Gravy, and finally made my the morning cup of Bigelow Decaf Green Tea. After I had Breakfast I went to McDonald’s to pick up Breakfast for Mom and Dad. Did a few things around the house and cleaned up outside. Done for the day! Partly cloudy and a high of 77 degrees out. With everything done for the day I kicked back and watched some programs I had recorded and some College Football. For dinner tonight I prepared Crispy Cheddar Bacon Chicken w/ Cheesy Rotini Pasta.

 

To make the dish I’ll need; 1 Box Betty Crocker Crispy Cheddar Bacon Chicken – Chicken Helper and 2 Perdue Perfect Portions Chicken Breasts.

 

 

 

 

 

 

I love the Betty Crocker Crispy Cheddar Bacon Chicken – Chicken Helper. I’ve tried a few of them now but this is my favorite by far. This really turns out delicious and an easy meal to prepare! The Rotini and Cheese Sauce is excellent and the Seasoned Crumb Coating with Natural Bacon Flavor for the Chicken is one of the better Crumb Coatings I’ve had for Chicken. To prepare it first go ahead and make the Pasta, by the box directions. Just boil, stir, and season.

 

 

As the Pasta was cooking I prepared the Chicken, I used Perdue Perfect Portions Chicken Breasts. I cut each Breast into 3 pieces. Coated each piece with the provided Seasoned Crumbs and fried until done. The full instructions are at the end of the post. The Chicken Helper box contains Rotini Pasta with Naturally Flavored Cheesy Sauce Mix and Seasoned Crumb Coating with Natural Bacon Flavor. I added the Chicken, Water, 2% Milk, Extra Light Olive Oil, Sea Salt and Pepper.

 

 

 

It all comes together for one easily made and delicious dinner. I also baked a loaf of La Brea Multi Grain Bread. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn and Diet Peach Snapple to drink.

 

 

 

 

 

 

Betty Crocker Crispy Cheddar Bacon Chicken – Chicken Helper
* Rotini pasta with naturally flavored cheesy sauce mix and seasoned crumb coating with natural bacon flavor

Chicken Helper
* Add chicken
* Pasta side dish included

Directions
For Pasta:
You Will Need: 1-1/2 cups water, 1/2 cup milk, 2 tbsp butter. For Chicken You Will Need: 1 lb uncooked boneless skinless chicken breasts, 1 tbsp milk, 2 tbsp butter, 2 tbsp vegetable oil. Success Tips: Start with completely thawed chicken. Adjust heat setting, cook times and amount of oil as needed. Pasta: 1 – Stir water, 1/2 cup milk, butter, sauce mix and pasta in 2-quart nonstick sauce pan. Heat just to boiling, stirring frequently. Reduce heat. Simmer uncovered about 17 minutes, stirring frequently, until pasta is tender. Meanwhile, continue with step 2.

Chicken:
2 – Cut each chicken breast into 3 to 5 slices, holding knife at an angle. (Slices should be about 1/2 inch thick). 3 – Coat, Place chicken in medium bowl. Add 1 tbsp milk to moisten. Add seasoned crumbs to coat chicken. 4 – Brown, Heat butter and oil in 10-inch nonstick skillet over medium heat until butter is melted. Carefully add chicken to hot butter and oil; cook 4 to 6 minutes or until golden brown. Reduce heat to medium-low. Turn chicken; cook 4 to 6 minutes longer or until golden brown and centers are no longer pink (165 degrees F). Serve with potatoes. Refrigerate leftovers. Add Your Own Twist: Stir 1/2 cup cooked broccoli or shredded cheddar cheese into the finished pasta. If you want a bit of crunch, top with 1/3 cup crushed garlic croutons!

nutrition information
1 cup prepared
Serving Size:
Serving Per Container:
Amount Per Serving
Calories: 390 Calories from Fat: 170 % Daily Value* Total Fat 19g 29% Saturated Fat 8g 40% Cholesterol 85mg 28% Sodium 690mg 29% Total Carbohydrate 30g 10% Dietary Fiber 7%

http://www.bettycrocker.com/products/hamburger-helper/products/chicken-helpers/chicken-helper-crispy-cheddar-bacon-w-cheesy-rotini

Healthy Fall Recipes

October 17, 2017 at 5:04 AM | Posted in diabetes, diabetes friendly, Diabetic Living On Line | Leave a comment
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From the Diabetic Living Online website its – Healthy Fall Recipes. Fantastic recipes for soups, chili, and casseroles, find these and more all at the Diabetic Living Online website. Enjoy and Eat Healthy! http://www.diabeticlivingonline.com/

 

Healthy Fall Recipes
Football and cool weather aren’t the only signs that fall has finally arrived. Grab a plate and dig in to one of these recipes that bring out the best fall flavors. Find new ideas on how to add pumpkin, hearty soup, chunky chili, comforting casseroles, and something to satisfy your sweet tooth — yep, we’ve got it all!

 

Pumpkin, Bean, and Chicken Enchiladas
These fall-inspired enchiladas are fresh and filling and only about 350 calories for two. Not to mention appetizing enough to make the cover of the Fall issue of Diabetic Living magazine….

 

Pumpkin Mashed Potatoes
Give your Thanksgiving table some unexpected elegance. Guests will rave about the extra effort put into the simple pumpkin serving bowls and the luscious potato filling…….

 

Red Beans and Rice with Chicken
Save time by using one of the precooked cups of Minute Ready to Serve! Brown Rice and a can of Eden Organic No Salt Added Red Beans — dinner will be ready in 20 minutes! Both products are great gluten-free options……..

 

* Click the link below to get all the Healthy Fall Recipes
http://www.diabeticlivingonline.com/diabetic-recipes/popular/healthy-fall-recipes

Slow Cooker Soups

October 15, 2017 at 5:31 AM | Posted in diabetes, diabetes friendly, Diabetic Living On Line | Leave a comment
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From the Diabetic Living Online website its Slow Cooker Soups. One Pot Dinner thanks to the Slow Cooker! Delicious and Diabetic Friendly Soup recipes including; Chicken Mulligatawny Soup, Pork Zuppa, and Country Italian Beef Stew.Find these and more all at the Diabetic Living Online website. Enjoy and Eat Healthy! http://www.diabeticlivingonline.com/

 

Slow Cooker Soups
You’re juggling a thousand responsibilities each day; the last thing you want to do when you come home is make dinner. With a little help from your slow cooker, you can throw together a few ingredients in the morning and sit down later to a steaming bowl of goodness. And the best part about dinner in one pot: fewer plates to spin on the way to the sink.

 

Chicken Mulligatawny Soup
Curry powder offers a delicious taste to this Asian-inspired soup. Dish it up tonight for a low-calorie meal the whole family will love……

 

Pork Zuppa
Calcium-rich kale finishes this low-carb soup, making it colorful and delicious. Serve this Italian dish for dinner tonight!……

 

Country Italian Beef Stew

Satisfy any appetite with this flavor-filled stew. Rosemary and basil amp up the Italian zest while keeping calories and carbs to a minimum……….

 

* Click the link below to get all the Slow Cooker Soups
http://www.diabeticlivingonline.com/diabetic-recipes/soup/slow-cooker-soups

Maple Ginger Chicken Thighs w/ Roasted Butternut Squash, Seasoned Pinto Beans, and….

October 14, 2017 at 5:04 PM | Posted in beans, chicken | Leave a comment
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Today’s Menu: Maple Ginger Chicken Thighs w/ Roasted Butternut Squash, Seasoned Pinto Beans, and Baked Multi Grain Bread

 

 

For Breakfast this morning I prepared Scrambled Eggs, toasted 2 slices of Healthy Life Whole Grain Bread (lightly buttered), and a cup of Bigelow Decaf Green Tea. Mostly sunny and 81 degrees out today. After Breakfast I went to McDonald’s to pick up Mom and Dad’s Breakfast. Later went to the ATM and mailed a couple of letters. After Lunch I got the cart out and did some yard work. Then took a ride around the neighborhood, really nice out! For Dinner tonight a new recipe for Chicken Thighs. I prepared Maple Ginger Chicken Thighs w/ Roasted Butternut Squash, Seasoned Pinto Beans, and Baked Multi Grain Bread.

 

 

Tried a new recipe I cam across in the newspaper Wednesday, Maple Ginger Chicken Thighs. Looked and sounded good so I’m giving it a try. To make the dish I’ll need; 1 Shallot (finely sliced), 3/4 cup Apple Cider, 1/2 cup Maple Grove Farms Sugar Free Maple Flavor Syrup, 1 tablespoon finely grated Ginger, 1 tablespoon Apple Cider Vinegar, 1 teaspoon chopped fresh Thyme leaves (plus 5 sprigs for the roasting pan), 3/4 teaspoon Sea Salt, 1/2 teaspoon ground Black Pepper, 8 boneless and skinless Chicken Thighs, and 3 medium Granny Smith Apples (cored and quartered). I substituted the Maple Sugar Syrup with Maple Grove Farms Sugar Free Maple Flavor Syrup, I used Sea Salt instead of the normal Salt, I used Granny Smith Apples, and I used the Skinless and Boneless Chicken Thighs instead the bone in and Skin still on Thighs.

 

Now to prepare it; I start by getting a medium bowl. Then whisk the shallot, cider, maple syrup, grated ginger, apple cider vinegar, chopped thyme leaves, kosher salt and ground black pepper. Next place the chicken in a large resealable plastic bag. Pour the marinade into the bag, seal it and refrigerate for 12-24 hours, turning one to coat all pieces. I marinated the chicken overnight.

 

 

 

 

Next day; Preheat the oven to 400 degrees. Remove chicken from marinade and arrange pieces, skin side up, in a 9-by-13 inch baking dish. Tuck the apples and thyme sprigs among the chicken pieces. Pour the marinade over top. Bake, basting occasionally, about 1 hour, until chicken is cooked. Check the thighs with a meat thermometer, should be 165 degrees internal temperature. Serve the chicken and apples with the sauce spooned over top.Winner, Winner Chicken Dinner! Excellent Keeper Recipe! Chicken was tender and moist and the Syrup along with all of the other ingredients add incredible flavor! And it’s Parent Approved, Mom and Dad both loved it!

 

Then for one side I prepared some Roasted Butternut Squash, easy recipe for some delicious Butternut Squash! And this too has quickly become a favorite. I purchased 1 small package of Diced Butternut Squash at Kroger. They sell packages of it that they dice up. This is a lot easier than peeling and seeding one yourself, especially if you don’t have a good knife to cut it. I’ll need; 1 package of Diced Butternut Squash, Crumbled Bacon Bits, 1 tablespoons Extra Light Olive Oil, 1 1/2 teaspoons McCormick Grinder Sea Salt, and 1 teaspoon McCormick Grinder Peppercorn Medley.

 

To prepare it; Preheat the oven to 400 degrees F. Place the Squash on a sheet pan and drizzle with the Olive Oil, Salt, and Peppercorn and toss well. Arrange the squash in one layer and roast for 25 to 30 minutes, until the Squash is tender, turning once with a spatula. And done, very easy to prepare. With the small amount of Seasoning and Olive Oil, it really brings out the flavor of Butternut Squash!

 

 

 

For another side an item I haven’t had in a while, Margaret Holmes Seasoned Pinto Beans. I purchased a couple of cans of this at a nearby Walmart, they carry a good selection of a lot of the Margaret Holmes Products. To prepare it just empty the contents into a medium saucepan. Cover it and bring it to a boil. Stir and reduce the heat to slow simmer and serve when ready. And I have delicious side dish! I love Beans of all kinds and these Seasoned Pinto Beans are delicious, love the Seasoning. I also baked a loaf of LaBrea Multi-Grain Bread. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Diet peach Snapple to drink.

 

 

 

Maple Ginger Chicken Thighs

INGREDIENTS:
1 shallot, finely sliced
3/4 cup apple cider
1/2 cup dark pure maple syrup
1 tablespoon finely grated ginger
1 tablespoon apple cider vinegar
1 teaspoon chopped fresh thyme leaves, plus 5 sprigs for the roasting pan
3/4 teaspoon kosher salt
1/2 teaspoon ground black pepper
8 bone-in chicken thighs
3 medium apples, cored and quartered

DIRECTIONS:
1 – In a medium bowl whisk shallot, cider, maple syrup, grated ginger, apple cider vinegar, chopped thyme leaves, kosher salt and ground black pepper.
2 – Place the chicken in a large resealable plastic bag. Pour marinade into the bag, seal it and refrigerate for 12-24 hours, turning one to coat all pieces.
3 – Preheat oven to 400 degrees. Remove chicken from mainade and arrange pieces, skin side up, in a 9-by-13 inch baking dish. Tuckapples and thyme sprigs among the chicken pieces. Pour the marinade over top. Bake, basting occasionaly, about 1 hour, until chicken is cooked. Check with a meat thermometer, should be 165 degrees. Serve the chicken and apples with the sauce spooned over top.

 

Halloween Treat Recipe – Tombstone Sandwiches

October 14, 2017 at 5:42 AM | Posted in CooksRecipes | Leave a comment
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From the vaults of the CooksRecipes website its Tombstone Sandwiches. The Bread is trimmed into the shape of Tombstones with various ingredients. You can find this recipe along with a huge selection of recipes at the CooksRecipes website. Enjoy and Eat Healthy! http://www.cooksrecipes.com/index.html

 

Tombstone Sandwiches

For a ghoulish treat, these small sandwiches stand upright on a graveyard of cream cheese covered in creepy cabbage. They are hauntingly delicious!

Recipe Ingredients:

2 cups diced cooked chicken
1 cup diced celery (2 stalks)
1/2 cup diced green apple
3 slices bacon, crisp cooked, drained, and crumbled
1/2 cup dairy sour cream
1 cup mayonnaise or salad dressing
2 tablespoons lemon juice
Salt and freshly ground black pepper to taste
28 slices firm whole wheat and/or rye bread, trimmed into tombstone shapes
1 (8-ounce) container whipped cream cheese
Finely chopped toasted pecans
Purple kale

Cooking Directions:

1 – In a large bowl, combine chicken, celery, apple, and bacon.
2 – In a medium bowl, stir together sour cream, mayonnaise, and lemon juice. Add to chicken mixture; stir to coat. Season to taste with salt and pepper. Cover; chill for 2 to 24 hours.
3 – To make tombstone sandwiches, spread chicken salad on half of the bread tombstones. Top with remaining bread tombstones . Spread the edges of sandwiches with cream cheese and roll edges in pecans to coat. Use cream cheese to stick tombstones to plate. Add purple kale for a creepy groundcover.
Makes 14 tombstones.

http://www.cooksrecipes.com/holiday/tombstone_sandwiches_recipe.html

20 Healthy Meals You Can Make in 20 Minutes

October 3, 2017 at 5:03 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine its – 20 Healthy Meals You Can Make in 20 Minutes. In a hurry but still want a delicious and healthy meal, try these recipes from EatingWell! Recipes like; Classic Sesame Noodles with Chicken, Black Bean-Smothered Sweet Potatoes, and Moo Shu Vegetables. Find these and all the others at the EatingWell website. Plus don’t forget to subscribe to the EatingWell Magazine, every issue is packed with healthy and delicious recipes. Enjoy and Eat Healthy! http://www.eatingwell.com/

 

20 Healthy Meals You Can Make in 20 Minutes
Think you don’t have enough time to make a healthy dinner? These easy recipes are ready in 20 minutes—less time than it takes to order and drive to get takeout. So send those excuses right out the door and get cooking with one of these 20-minute dinner recipes.

 

Classic Sesame Noodles with Chicken
Classic sesame noodles become a healthy meal with lean chicken and tons of veggies in this quick recipe for Asian noodles. Be sure to rinse the spaghetti until it’s cold, then give it a good shake in the colander until it’s well drained. Are you a spiralizing pro? Swap 5 cups of raw zucchini, carrot or other veggie “noodles” for the cooked pasta…….

 

Black Bean-Smothered Sweet Potatoes
For a quick and satisfying last-minute supper, it’s hard to beat a sweet potato zapped in the microwave. The fragrant filling of beans and tomato adds protein, making it a nutritionally complete entree. Be sure to eat the potato skin; it’s full of fiber…….

 

Moo Shu Vegetables
This vegetarian version of the classic Chinese stir-fry, Moo Shu, uses already-shredded vegetables to cut down on the prep time. Serve with warm whole-wheat tortillas, Asian hot sauce and extra hoisin if desired…….

 

* Click the link below to get all the – 20 Healthy Meals You Can Make in 20 Minutes
http://www.eatingwell.com/search/results/?wt=20%20healthy%20meals%20you%20can%20make%20in%2020%20minutes&sort=re

Slow Cooker Appetizers and Side Dishes

September 29, 2017 at 5:26 AM | Posted in diabetes, diabetes friendly, Diabetic Living On Line | Leave a comment
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From the Diabetic Living Online website its Slow Cooker Appetizers and Side Dishes. Delicious and Diabetic Friendly recipes like; Hot Wing Dip, Five-Spice Chicken Wings, Thai Chicken Wings with Peanut Sauce, and Barbecue Turkey Wedges. Can you tell I love Wings! Find these and more all at the Diabetic Living Online website. Enjoy and Eat Healthy! http://www.diabeticlivingonline.com/

 

Slow Cooker Appetizers and Side Dishes
Fix these diabetes-friendly appetizers and side dishes quickly, then let them simmer in the slow cooker until they’re ready to serve. We’ve also suggested some fresh salad and vegetable dishes to pair with your slow cooker meals.

 

Hot Wing Dip
Blue cheese salad dressing balances the hotness of the bottled Buffalo wing sauce, making this a crowd-pleasing dish. Serve with crisp celery sticks……

 

Five-Spice Chicken Wings
Slow-cooked wings soak up the flavor of plum sauce and spices, creating an Asian taste sensation. Sprinkle with slivered green onions for a pop of color…….

 

Thai Chicken Wings with Peanut Sauce
These homemade Thai-style appetizers are easy to fix with chicken-wing drummettes and help from a slow cooker. The peanut butter sauce gets its zest from garlic, ground ginger, and crushed red pepper…….

 

Barbecue Turkey Wedges
Top oven-crisped pita wedges with this savory slow-cooked mixture of tomatoes, barbecue sauce, and lean ground turkey for easy appetizers. Chopped onion and cucumber make a pretty garnish……

 

* Click the link below to get all the Slow Cooker Appetizers and Side Dishes
http://www.diabeticlivingonline.com/diabetic-recipes/appetizer/slow-cooker-appetizers-side-dishes?page=0

Soup Special of the Day!……..Chicken and Wild Rice Soup

September 24, 2017 at 5:23 AM | Posted in soup, Soup Special of the Day | Leave a comment
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This week’s Soup Special of the Day is – Chicken and Wild Rice Soup. Thank you to Franks for passing this recipe along. Enjoy and Eat Healthy!

Chicken and Wild Rice Soup
Recipe Ingredients:

1 (6-ounce) box long-grain and wild rice mix, prepared according to package directions
1 tablespoon extra light olive oil
2 (about 8 ounces total) boneless, skinless chicken breast halves, chopped
1 cup thinly sliced carrot
2 cups (8 ounces) sliced fresh mushrooms
1 1/4 cups (1 medium) chopped onion
2 cloves garlic, finely chopped
3 3/4 cups chicken broth, (two 14.5-ounce cans)
1/2 teaspoon dried tarragon, crushed
1/4 teaspoon dried thyme, crushed
1 teaspoon dried parsley flakes
1/4 teaspoon sea salt
1/8 teaspoon ground black pepper
1 (12-ounce) can Nestle Carnation Evaporated Milk
2 tablespoons cornstarch
2 tablespoons dry white wine
Green onions

Cooking Directions:

1 – Heat oil in large saucepan. Add chicken, carrots, mushrooms, onion and garlic; cook, stirring occasionally, until vegetables are tender and chicken is no longer pink.
2 – Add rice, broth, tarragon, thyme, parsley flakes; bring to a boil over medium-high heat.
3 – Combine small amount of evaporated milk and cornstarch in small bowl; stir until smooth. Add to saucepan with remaining evaporated milk and wine. Cook, stirring occasionally, until soup is thickened.
4 – Garnish with Green Onions
Makes 6 servings.

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