One-Pan Chicken Recipes

May 17, 2017 at 5:23 AM | Posted in diabetes, diabetes friendly, Diabetic Living On Line | Leave a comment
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From the Diabetic Living Online website its One-Pan Chicken Recipes. Delicious and Diabetic Friendly recipes including; Chicken in Mushroom Sauce, Chicken Skewers with Peach Salsa, and Chicken Focaccia Sandwiches. Find these recipes and many more from one of my favorite recipe sites, Diabetic Living Online. Enjoy and Eat Healthy! http://www.diabeticlivingonline.com/

 

 

One-Pan Chicken Recipes

You don’t have to dread making dinner because of the cleanup after. Our one-pan chicken recipes will delight you with good flavors, easy ingredients, and very little mess. So save those labor-intensive recipes for the weekend, and enjoy one of these dishes tonight!

 

 

Chicken in Mushroom Sauce

A rich wine broth and hearty herb profile will rank this delicious dish high on your list of favorites……

 
Chicken Skewers with Peach Salsa

These skewers are perfect for outdoor picnics. Fresh apricots make a tangy salsa, too, if peaches are unavailable…….

 
Chicken Focaccia Sandwiches

Hearty and satisfying, these sandwiches make a quick-lunch or supper and are easy to transport, too!……

 

 
* Click the link below to get all the One-Pan Chicken Recipes
http://www.diabeticlivingonline.com/diabetic-recipes/30-minute/one-pan-chicken-recipes

Kitchen Hint of the Day!

May 17, 2017 at 5:22 AM | Posted in Kitchen Hints | Leave a comment
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Cooking Chicken……..

 
Always cook chicken to a safe temperature of 165°F. You should use a meat or instant-read thermometer to check that the chicken is done. Insert it into the thickest part of the thickest piece, and just be careful the tip of thermometer isn’t touching bone, which can give you a false reading.

Diabetic Rice Recipes

May 16, 2017 at 4:55 AM | Posted in diabetes, diabetes friendly, Diabetic Living On Line | Leave a comment
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From the Diabetic Living Online website its Diabetic Rice Recipes. Diabetic Friendly Rice recipes including; Tandoori Chicken and Rice Tandoori Chicken and Rice, Catfish and Turkey Sausage Jambalaya, and Asian Turkey and Rice Soup. Find these and more all at the Diabetic Living Online website. Enjoy and Eat Healthy! http://www.diabeticlivingonline.com/

 

 

Diabetic Rice Recipes

Just because you have diabetes doesn’t mean you need to cut rice out of your diet. Instead of starchy white rice, opt for a whole grain rice such as brown rice, which is rich in vitamin B and antioxidants. Our diabetes-friendly rice recipes can help you maintain a healthy eating plan that tastes great, too.

 

 

 

Tandoori Chicken and Rice Tandoori Chicken and Rice
Filled with a little bit of everything—dairy, vegetables, grain, and protein—this well-balanced chicken casserole is the perfect pick for a busy week. Plus, our homemade spice mix can’t be beat……

 
Catfish and Turkey Sausage Jambalaya

Catfish gives this slimmed-down diabetic gumbo recipe its authentic Louisiana taste. Use instant brown rice to cut down on cook time……

 
Asian Turkey and Rice Soup

This easy slow cooker recipe is ready in four simple steps: chop, stir, set, stir. Voila! Prep the low-calorie soup the night before, and come home to a home-cooked meal……

 
* Click the link below to get all the Diabetic Rice Recipes
http://www.diabeticlivingonline.com/diabetic-recipes/popular/diabetic-rice-recipes

Soup Special of the Day!……….Vegetable-Chicken Noodle Soup

May 14, 2017 at 5:44 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 Vegetable-Chicken Noodle Soup. Chicken, Turnips, Leeks, and Carrots are just some of the ingredients that make up this week’s recipe. It comes from the Diabetic Gourmet Magazine. If you’ve never visited the Diabetic Gourmet site its time! You’ll find a large assortment of Diabetic Friendly Recipes, Tips, and Diabetic News. Enjoy and Eat Healthy! http://diabeticgourmet.com/

 

 

Vegetable-Chicken Noodle Soup

Ingredients

6 cups 1/3-less-salt chicken broth, divided
1 cup chopped celery
1/2 cup thinly sliced leek (white part only)
1/2 cup chopped carrot
1/2 cup peeled and chopped turnip
1 tablespoon minced fresh parsley
1-1/2 teaspoons fresh thyme or 1/2 teaspoon dried thyme leaves
1 teaspoons fresh rosemary or 1/4 teaspoon dried rosemary
1 teaspoon balsamic vinegar
1/4 teaspoon fresh ground black pepper
2 ounces uncooked “no-yolk” broad noodles
1 cup diced cooked chicken
Directions

1 – Place 1/3 cup chicken broth, celery, leek, carrot and turnip in large saucepan. Cover and cook over medium heat until vegetables are tender, stirring occasionally.
2 – Stir in remaining 5 -2/3 cups chicken broth, parsley, thyme, rosemary, vinegar and black pepper. Bring to a boil; add noodles. Cook until noodles are tender; stir in chicken. Reduce heat to medium. Simmer until heated through.
Nutritional Information (Per Serving)
Calories: 98
Protein: 10g
Sodium: 73 mg
Cholesterol: 18 mg
Fat: 2g
Carbohydrates: 12g
http://diabeticgourmet.com/recipes/html/253.shtml

Barbecued Chicken

May 14, 2017 at 5:42 AM | Posted in chicken, CooksRecipes | Leave a comment
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Came across a delicious and Diabetic Friendly Barbecued Chicken recipe to pass along to all of you. It’s from one of my favorite recipe sites, CooksRecipes. The Cooks site (http://www.cooksrecipes.com/index.html) has a large selection of recipes that will please all tastes and cuisines. So Enjoy and Eat Healthy!

 

 

Barbecued Chicken

Grilled chicken is juicier and tastes better when you brine it first—and the sweet and smoky homemade barbecue sauce is even “sweeter” without the extra calories from sugar.

 

 

Recipe Ingredients:

Barbecue Sauce:
3 cups reduced-sugar ketchup
1/4 cup SPLENDA® Brown Sugar Blend
1/3 cup cider vinegar
3 tablespoons prepared yellow mustard
3 tablespoons Worcestershire sauce
2 tablespoons molasses
1 tablespoon paprika
11/2 teaspoons salt
11/2 teaspoons garlic powder
3/4 teaspoon onion powder
3/4 teaspoon ground black pepper
2 teaspoons liquid smoke

Chicken:
1/4 cup SPLENDA® Sugar Blend
1/2 teaspoon kosher salt
1 cup hot tap water
3 cups cold water
1 pound boneless, skinless chicken breasts
1 pound boneless, skinless chicken thighs
1/2 teaspoon ground black pepper

Cooking Directions:

1 – For Barbecue Sauce: Combine all ingredients for barbecue sauce in a medium saucepan and bring to a boil over high heat. Reduce heat to medium-low and simmer 20 minutes, or until slightly thickened. (Top with a splatter guard during cooking.)
2 – Use immediately or cool, cover, and refrigerate for up to 1 month.
3 – For Chicken: Combine Splenda® Sugar Blend, salt, and hot water in 1-gallon zipper-lock bag and shake to dissolve Splenda® and salt. Add cold water and chicken. Press air out of bag, seal, and refrigerate 1 1/2 to 2 hours.
4 – Remove chicken from brine and discard brine. Refrigerate chicken until half an hour before you want to grill it (up to 1 day). Pat chicken dry with paper towels and sprinkle all over with pepper. Let rest at room temperature for 20 minutes.
5 – Heat grill to medium-high. Brush grill grate and coat with oil.
6 – Put chicken on grill, cover, and cook 5 to 7 minutes on one side. Flip chicken and brush with barbecue sauce. Cook another 5 to 7 minutes, or until chicken is no longer pink and juices run clear (about 170°F | 80°C) on an instant-read thermometer).
7 – Coat chicken with 1 1/2 cups Sweet and Smoky Barbecue Sauce.
Makes 8 servings.

Nutritional Information Per Serving (1/8 of recipe): Calories: 270; Calories from Fat: 60; Total Fat: 7g;Saturated Fat: 1.5g; Cholesterol: 70mg; Sodium: 1770mg; Total Carbs: 25g; Dietary Fiber: 1g; Sugars: 68g; Protein: 22g.
http://www.cooksrecipes.com/diabetic/barbecued_chicken_recipe.html

Asian Food Fest 2017 will take place on May 13th & 14th at Washington Park! – Cincinnati, Ohio

May 12, 2017 at 8:30 AM | Posted in Festivals | Leave a comment
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Asian Food Fest

Features authentic food from mostly all countries from Asian including Vietnam, Philippines, Malaysia, India, Korea, Japan and many more. Chef Hideki Harada and his wife will be serving up some Japanese delights while Pho Lang Thang will be going back to it’s roots of the first food fest and will be dishing out some Pho! These are only a small portion of the food in store this year.

Along with food, this year’s festival will feature Human Foosball Arena where all will be able to hop into the inflatable life sized foosball arena and have some fun. There will also be Asian beer, cultural dances and vocalists, and Asian inspired arts and crafts. AFF will be family and dog friendly with Washington Park’s interactive water park, playground, and dog park open for all of our guests.

Asian Food Fest’s mission is to help make Cincinnati a more diverse, accepting, and delicious city. We aim to promote diversity in the Greater Cincinnati area by celebrating Asian food, culture, and communities, while working to encourage even more local people to be a part of the growing Asian food scene.

Asian Food Fest’s vision is to become one of Cincinnati’s premiere cultural festivals and one of the largest Asian cultural festivals in the Midwest, through strong partnerships with many local businesses and community organizations. Through Asian Food Fest, we hope to build on the exciting growth and creativity taking place in the Asian culinary community to make Cincinnati a cultural and culinary destination for Asian food lovers.

Where We’re Located
WASHINGTON PARK
1230 Elm St.
Cincinnati, OH 45202

Dates and Times
Sat, May 13
12:00 pm to 9:00 pm
Sun, May 14
12:00 pm to 9:00 pm
http://www.asianfoodfest.org/

Diabetic Dish of the Week – Chicken in a Pot

May 9, 2017 at 5:36 AM | Posted in diabetes, diabetes friendly, Diabetic Gourmet Magazine | Leave a comment
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This week’s Diabetic Dish of the Week is Chicken in a Pot. The dish is 172 calories and 6 net carbs. It’s another delicious and diabetic friendly recipe from the Diabetic Gourmet Magazine website. Checkthe site out today. Enjoy and Eat Healthy! http://diabeticgourmet.com/

Chicken in a Pot
Yield: 6 servings

Ingredients

2 medium carrots, sliced
2 medium onions, sliced
2 celery ribs, cut in 1-inch pieces
1 cup sliced mushrooms (optional)
3 pounds chicken, whole or cut up, skin removed
3/4 teaspoon salt
1/2 teaspoon dried coarse black pepper
1 teaspoon dried basil or fresh basil to taste
1 teaspoon dried parsley or fresh flat-leaf parsley to taste
1/4 teaspoon dried rosemary
1/2 cup water, chicken broth, or white cooking wine
Directions

1 – Place vegetables in bottom of slow cooker. Place chicken on top of vegetables. Add seasonings and water.
2 – Cover. Cook on LOW 8-10 hours, or HIGH 3-1/2 hours (use 1 cup liquid if cooking on HIGH).
3 – This is a great foundation for soups – chicken vegetable, chicken noodle, chicken rice, chicken corn, and other favorites.
Nutritional Information (Per Serving)
Calories: 172
Protein: 22g
Sodium: 381 mg
Cholesterol: 65 mg
Fat: 5g
Dietary Fiber: 2g
Sugars: 4g
Carbohydrates: 8g
Exchanges: 1 Vegetable, 3 Lean Meat
http://diabeticgourmet.com/recipes/html/774.shtml

Soup Special of the Day!…….Chicken Gumbo Soup

May 7, 2017 at 5:02 AM | Posted in Diabetic Gourmet Magazine, soup, Soup Special of the Day | Leave a comment
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Soups On! This week’s Soup Special of the Day is a Chicken Gumbo Soup. Chicken, Onions, Tomatoes, Corn, Okra, Rice, and Spices all combine to make this week’s recipe. It’s from the Diabetic Gourmet Magazine website, which is full of Diabetic Friendly recipes and tips. Be sure to check it out today. Enjoy and Eat Healthy! http://diabeticgourmet.com/

 
Chicken Gumbo Soup

Ingredients

1 lb boneless, skinless chicken breast, diced
3 cups reduced-sodium, reduced-fat chicken broth, divided
3 cups water
1 cup chopped onion
1 clove garlic, minced
1 tsp salt
1/2 tsp pepper
1 bay leaf
1/8 tsp sage
1/4 tsp red pepper flakes
1/4 tsp thyme
1 cup chopped fresh tomatoes
1 cup corn kernels, frozen or fresh
1 cup frozen okra
2 Tbsp canola oil
1/4 cup flour
2 cups cooked brown rice
Directions

1 – Place the chicken in a large soup pot with 1 cup of broth. Bring to a boil.
2 – Add the additional broth, water, onion, garlic, salt (omit this if you need to reduce total sodium), pepper, bay leaf, sage, red pepper flakes, and thyme and simmer for 20 minutes.
3 – Add the tomatoes, corn, and okra and simmer for 15 minutes.
4 – In a separate pan, heat the oil and flour and stir until the flour and oil are golden brown and bubbly, stirring constantly. Add 1 cup of the soup broth to the mixture and whisk until smooth.
5 – Add the mixture back to the soup pot and whisk until dissolved. Simmer 30 minutes. Stir in the rice the last 10 minutes of cooking.
Serving size: 1 cup

Nutritional Information (Per Serving)
Calories: 279
Protein: 23g
Sodium: 720 mg
Cholesterol: 43 mg
Fat: 7g
Carbohydrates: 31g
http://diabeticgourmet.com/recipes/html/279.shtml

Chicken, Potatoes, Asparagus, and Baked French Bread

May 5, 2017 at 5:04 PM | Posted in chicken, potatoes | Leave a comment
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Today’s Menu: Chicken, Potatoes, Asparagus, and Baked French Bread

 

 

 

For Breakfast this morning I toasted a Healthy Life Whole Grain English Muffin and lightly buttered it with I Can’t Believe It’s Not Butter. And as every morning I also had the morning cup of Bigelow Decaf Green Tea. I spent a very restless night last night, fighting with Phantom Pains most of the night. When they finally stopped it dawn. So after doing a few things around the house I went back to bed to catch up on some much needed sleep! For Dinner tonight it’s Chicken, Potatoes, Asparagus, and Baked French Bread.

 

 

 

Yesterday I bought a Simple Truth Rotisserie Whole Roaster at the Kroger Deli. Love these Simple Truth Chickens, they are huge and delicious! I pulled all the meat and had them in a plastic container in the fridge. To reheat it I put the Chicken on a micro wave plate with a steamer lid and reheated it. I served it with some Hidden Valley Ranch Buffalo Dressing.

 

 

 

For one side I prepared a package of the Little Potato Company – Savory Herb. I always pick up at Meijer. I have these quite often and really enjoy them. The Potatoes come in a microwavable tray. Just pop the tray in the microwave for five minutes and mix in the seasoning pack and you have a nutritious and tasty Potato Dish. These are definitely a good item to have in the pantry! So easy to prepare and no clean up.

 

 

 

Then for another side I prepared some Roasted Asparagus. To prepare the Asparagus I just needed Extra Light Olive Oil, Garlic (minced), Sea Salt, Freshly grated Black Peppercorn, Lemon Juice, and Kraft Reduced Fat Grated Parmesan Cheese. To prepare it; Rinse clean the asparagus. Break the tough ends off of the asparagus and discard. Lay the asparagus spears out in a single layer in a baking dish or a foil-covered roasting pan. Drizzle olive oil over the spears, roll the asparagus back and forth until they are all covered with a thin layer of olive oil. Sprinkle with minced garlic, salt, and pepper. Rub over the asparagus so that they are evenly seasoned. Place pan in the preheated 400 degree oven and roast for approximately 8-10 minutes, depending on how thick your asparagus spears are, until lightly browned and tender when pierced with a fork. Drizzle with a little fresh lemon juice and shredded Parm Cheese before serving. For Dessert later a Weight Watcher’s Cookies and Cream Ice Cream Bar.

 

 
the Little Potato Company – Savory Herb
HERBS AND SPICES, WITH A HINT OF BACON

Evoking all the cozy feelings of home-cooking, the Savory Herb flavor combines a fun mix of red and yellow Creamer potatoes with a comforting blend of savory herbs, earthy spices and just a hint of bacon flavor.

Simply pop the tray in the microwave for five minutes and mix in the seasoning pack and voila! – you have a nutritious taste of home. This is cozy dish on its own, or combine it with other ingredients to take your meal to a whole new level of down-home goodness.

You may also want to try our Garlic Parsley or Zesty Italian flavors.

*CALORIES PER SERVING 85
* GOOD SOURCE OF POTASSIUM
* SOURCE OF FIBER
* SOURCE OF VITAMIN C
* NATURALLY FAT-FREE

Microwave
In three easy steps, you have perfectly steamed and seasoned potatoes!

1. Simply remove the cardboard sleeve and seasoning pack. The plastic film stays on to aid in steaming the potatoes.
2. Place the convenience tray in the microwave. Cook on high for 5 minutes*.
3. Let the tray rest for 2 minutes then carefully remove plastic film and stir in seasoning pack. Caution – the contents will be very hot. If desired, add 1 tbsp. of butter or olive oil.

Serve and enjoy!
*Cooking times may vary.

Nutritional Information
Serving Size
Per Serving % Daily Value*
Calories 85
Fat 0%
Saturated / Trans Fats 0%
Cholesterol 0 mg
Sodium 175 mg 7%
Potassium 510 mg 15%
Carbohydrate 20 g 7%
Fibre 2 g 8%
Sugars 2 g
Protein 2 g

http://www.littlepotatoes.com/en/products/savory-herb/

Healthy Taco Recipes

May 5, 2017 at 5:31 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and magazine its – Healthy Taco Recipes. Delicious and healthy Taco recipes. Recipes including; Grilled Fish Tacos, Chicken Tacos with Charred Tomatoes, and Chipotle-Lime Cauliflower Tacos. Find them all at the EatingWell website. Enjoy and Eat Healthy! http://www.eatingwell.com/

 

 

Healthy Taco Recipes

Find healthy, delicious taco recipes including beef, chicken, fish and pork tacos. Healthier recipes, from the food and nutrition experts at EatingWell.

 

 

Grilled Fish Tacos
Instead of deep-frying the fish for these fish tacos, we coat the fish with a flavor-packed chile rub and grill it instead. Make sure the fillets are no more than ½ to ¾ inch thick so they cook quickly. Sometimes flipping fish on the grill can be tricky since the fish can stick to the grill or fall apart. The solution is to invest in a grill basket that easily holds 4 to 6 fish fillets and secures the fish in the basket for easy flipping. If you don’t have a grilling basket, make sure the grill is hot and well oiled before adding the fish……..

 
Chicken Tacos with Charred Tomatoes
Charring tomatoes in a hot, dry skillet makes them smoky and flavorful; in combination with fresh herbs and spices, they elevate this dish from “everyday” to “ta-da!” Serve the tacos with reduced-fat sour cream…..

 
Chipotle-Lime Cauliflower Tacos
In this vegetarian taco recipe, cauliflower is tossed with a smoky-tangy sauce made with honey, lime juice and chipotles in adobo sauce before being roasted. Serve with more hot sauce, if desired……

 

 

* Click the link below to get all the Healthy Taco Recipes
http://www.eatingwell.com/recipes/19775/cuisines-regions/mexican-food/tacos/

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