Tags: Chicken, Cooking, Crock Pot Chicken Creole, Diabetes, Diabetic Dish of the Week, Food, recipes, Spices, Vegetables
This week’s Diabetic Dish of the Week is, Crock Pot Chicken Creole. Enjoy and Eat Healthy in 2017!
Crock Pot Chicken Creole
4 skinless, boneless chicken breast halves (Perdue Perfect Portions Chicken Breasts)
sea salt and pepper to taste
Creole-style seasoning to taste
1 (14.5 ounce) can stewed tomatoes, with liquid
1/2 stalk celery, diced
1 green bell pepper, diced
3 cloves garlic, minced
1 onion, diced
1 teaspoon dried cilantro flakes
1 teaspoon roasted cumin
1 (4 ounce) can mushrooms, drained (Green Giant)
1 fresh jalapeno pepper, seeded and chopped
* Frank’s Hot Sauce, optional (add to taste at serving)
1 – For a much easier clean up, line your crock pot with a plastic liner. Place chicken breasts in crock pot. Season with salt, pepper, and Creole-style seasoning to taste. Stir in tomatoes with liquid, celery, bell pepper, garlic, onion, spices, mushrooms, and jalapeno pepper.
2 – Cover and cook on High for 5 to 6 hours, or on Low for 10 to 12 hours.
Tags: Baking, Chicken, Chicken Enchiladas, Cilantro, Cooking, Daisy Light Sour Cream, Dinner, Food, Mission Flour Tortillas, Old El Paso Enchilada Sauce, Onions, recipes, Spices
Today’s Menu: Chicken Enchiladas
To start the morning off I Scrambled an Egg, and fried up a couple of Jimmy Dean Turkey Sausage Links. Then I toasted a slice of Healthy Life Whole Grain Bread that I buttered with I Can’t Believe It’s Not Butter. I also made the morning cup of Bigelow Decaf Green Tea. Had some freezing rain out there this morning, the roads were a mess they say! It rained on and off all day and it was about 36 degrees. So with the freezing rain, there wasn’t a lot going on outside! Helped Mom with a couple of loads of laundry and did some house cleaning. For Dinner tonight I prepared a family favorite, Chicken Enchiladas.
Mom had been wanting these for a while now so I’m making them tonight for Dinner, Because, “What Mom wants I get.” So yesterday went to Kroger after Lunch and picked up a Simple Life Rotisserie Chicken. Love these Roasters from Simple Truth that the Kroger Deli prepare. Always delicious and good size Roasters. I pulled all the the Meat and put it in a plastic container and set it in the fridge until ready to use.
To make the Enchiladas I’ll need the following; Mission Carb Friendly Flour Tortillas, 2 tablespoon Roasted Ground Cumin, 2 tablespoon Chili Powder (plus more for sprinkling), 2 tablespoons Cajun Spice, 1 teaspoon Sea Salt, 1 teaspoon freshly Ground Black Pepper, 1 Kroger Simple Truth Rotisserie Chicken (pulled meat ), Extra Light Olive Oil, 1/2 medium Red Onion (diced), Three 15-ounce cans Red Enchilada Sauce (or use Green if preferred!), 3 cups of Sargento Reduced Fat 4 Cheese Mexican (plus more if needed), Daisy Reduced Fat Sour cream (for serving), and Chopped fresh Cilantro (for serving).
I already pulled all the Meat of the Rotisserie Chicken and had it in the fridge, try not snacking on the Chicken as you’re doing this (good luck). Put the pulled Chicken in a bowl and set aside. To prepare them I preheated the oven to 350 degrees F. I’ve been using Mission Carb Friendly Tortilla for a while now. One at a time, held the Tortillas over the stove top burner (heated to medium heat) to brown slightly, about 20 seconds per side. Set the warmed Tortillas aside. In a bowl, mix together the Cumin, Chili Powder, Cajun Spice, salt and pepper. Add the pulled Chicken to the Spice Mix. Heat the oil in a skillet over medium heat add the Chicken until heated through and remove the Chicken from the skillet and set aside. In the same skillet; and add the Onions to the skillet, stir them around and cook until deep golden brown and caramelized, 4 to 5 minutes; and set them aside on a plate. Pour the Enchilada Sauce into the skillet and reduce the heat to low, allowing it to warm through.Bake until hot and bubbly, 30 minutes. Let it sit for 15 to 20 minutes before serving.
To make the enchiladas: Pour 2 cups of the Sauce (Old El Paso Enchilada Sauce) into a 9-by-13-inch Casserole Dish and leave the rest in the skillet. Dip a Tortilla into the Sauce in the skillet, then lay it on a baking sheet or plate. Sprinkle some Cheese down the middle, followed by some Chicken and finally, some of the Caramelized Onions. Roll it up tightly, then place it seam-side down in the Casserole Dish. Repeat with the rest of the Tortillas. Pour the rest of the Sauce over the Enchiladas, then sprinkle on the rest of the Cheese. Give it a final sprinkling of Chili Powder. Bake until hot and bubbly, 30 minutes. Let it sit for 15 to 20 minutes before serving.
Serve the enchiladas topped with a dollop of sour cream, a sprinkling of cilantro and a wedge of lime. And time to enjoy these Enchiladas! Hot, Cheesy, and Flavorful! Another one of those Keeper Recipes courtesy of Ree Drummond. The original recipe is at the end of the post. For dessert later a Weight Watcher’s Cookies and Cream Ice Cream Bar.
10 to 12 corn tortillas
2 tablespoons cumin
2 tablespoons chili powder, plus more for sprinkling
2 tablespoons Cajun spice
1 teaspoon salt
1 teaspoon freshly ground black pepper
2 boneless, skinless chicken breasts
1/4 cup vegetable oil
1 large onion, diced
Three 15-ounce cans green enchilada sauce (or use red if preferred!)
3 cups grated Cheddar-Jack cheese, plus more if needed
Sour cream, for serving
Diced tomatoes, for serving
Chopped fresh cilantro, for serving
Lime wedges, for serving
2 – One at a time, hold the tortillas over the stove top burner (heated to medium heat) to brown slightly, about 30 seconds per side. Set the warmed tortillas aside.
3 – In a bowl, mix together the cumin, chili powder, Cajun spice, salt and pepper. Sprinkle both sides of the chicken breasts with the spice mix.
4 – Heat the oil in a skillet over medium heat and cook the chicken on both sides until done in the middle and the juices run clear, 4 to 5 minutes per side. Set aside on a plate to cool, then shred finely with a fork.
5 – Throw the onions into the same skillet, stir them around and cook until deep golden brown and caramelized, 4 to 5 minutes; set them aside on a plate. Pour the enchilada sauce into the skillet and reduce the heat to low, allowing it to warm through.
6 – To assemble the enchiladas: Pour 2 cups of the sauce into a 9-by-13-inch casserole dish and leave the rest in the skillet. Dip a tortilla into the sauce in the skillet, then lay it on a baking sheet or plate. Sprinkle some cheese down the middle, followed by some chicken and finally, some of the caramelized onions. Roll it up tightly, then place it seam-side down in the casserole dish. Repeat with the rest of the tortillas. Pour the rest of the sauce over the enchiladas, then sprinkle on the rest of the cheese. Give it a final sprinkling of chili powder.
7 – Bake until hot and bubbly, 30 minutes. Let it sit for 15 to 20 minutes before serving.
8 – Serve the enchiladas topped with a dollop of sour cream, a sprinkle of diced tomatoes, a sprinkling of cilantro and a wedge of lime
Tags: Baking, Chicken, Cooking, Diabetes, Diabetic Living Online, Diabetic Recipes for Winter, Food, Grilling, Pasta, recipes, Seafood
From the Diabetic Living Online website its – Our Favorite Diabetic Recipes for Winter. Shake those Winter Blahs with these delicious and Diabetic Friendly recipes. Recipes like Chicken and Broccolini Cavatelli or Seafood Stuffed Shells, find them all at the Diabetic Living Online website. Enjoy and Eat Healthy in 2017! http://www.diabeticlivingonline.com/
Get ready to settle in for the season with our ultimate winter recipes. This mouthwatering collection will keep you busy in the warmth of your kitchen making simply delicious pastas, chicken dishes, spiced desserts, and more that will knock your cozy socks off.
Chicken and Broccolini Cavatelli
Opting for skinless chicken breast is an easy way to reduce fat and calories in this protein-packed dish. Add pasta and Broccolini, a softer and sweeter-tasting cousin to broccoli with longer stems and shorter florets, for a nutrient-rich Italian meal bursting with authentic flavor…..
Cinnamon Streusel Fresh Apple Bars
When you’re craving something sweet, try making a homemade treat to control your ingredients. These spicy apple bars are a low-calorie dessert the whole family will love……
Seafood Stuffed Shells
These cheesy pasta shells feature scallops and crabmeat, and a medley of flavors including fresh herbs, lemon, and tomatoes. Plus, three of these rich shells equals one serving with just 32 grams of carb….
* Click the link below to get all the – Our Favorite Diabetic Recipes for Winter
Tags: Baking, Baking powder, Chicken, Cooking, Cooking Tips, Flour, Food, Grilling, Kitchen Hints, recipes
A thank you to Kate V. for passing this poultry hint along…..
Always refrigerate chicken breasts after flouring, but before cooking. The coating will adhere better that way. Also, for a delicate coating, try adding a teaspoon of baking powder to your batter and club soda instead of water.
Tags: Baking, Beef, Chicken, Cooking, Diabetes, Diabetic Living Online, Food, Grilling, Low-Carb Slow Cooker Recipes, Pork, recipes, Sloppy Joes, Soups, Tortilla Soup
From the Diabetic Living Online website its Low-Carb Slow Cooker Recipes. Enjoy a homemade comfort food dinner, and they’re low carb! Delicious recipes like Mahogany Chicken Thighs, Low-Carb Chicken Tortilla Soup, and Zesty and Healthy Sloppy Joes. Find them all at one of my favorite recipe sites, Diabetic Living Online. http://www.diabeticlivingonline.com/
Slow cookers are the ultimate convenience, simmering foods to perfection for hours at a slow and steady rate. These low-carb meals (all with 35 grams of carb or less per serving!) allow you to save time and enjoy the foods you love with half the carbs!
Mahogany Chicken Thighs
Serve these sweet and tart marinated chicken thighs on a bed of white rice for a restaurant-worthy meal in 25 minutes — plus a few hours in the slow cooker……
Low-Carb Chicken Tortilla Soup
Warm up with a low-fat, Mexican-inspired chicken soup topped with crunchy tortillas and spicy jalapenos. Using canned no-salt-added stewed tomatoes and frozen vegetables makes preparing this low-carb slow cooker recipe a breeze…..
Zesty, Healthy Sloppy Joes
There’s no need to prepare a separate meal for the kids. Simmer meat and veggies in a slow cooker for an all-time kid-favorite comfort food. The whole family will enjoy these easy, delicious, and low-carb sloppy joes…..
* Click the link below to get all the Low-Carb Slow Cooker Recipes
Tags: Baking, Chicken, Cooking, Cooking Tips, Food, Grilling, Kitchen Hints, Poultry, recipes
Skin that chicken…..
The easiest way to skin poultry is to partially freeze it first. The skin will come right off the bird with almost no effort.
Tags: Beans, Beef, Cheese, Chicken, Chili, Cooking, Food, recipes
Below are 3 Chili recipes to warm your 2017! Enjoy and Happy New Year!
Tags: Baking, Beef, Casseroles, Cheese, Chicken, Cooking, Diabetes, Diabetic Living Online, Food, Grilling, Home-Style Dinner Recipes, Noodles, recipes, Soup, Vegetables
From the Diabetic Living Online website its – Eat to Beat Diabetes: Home-Style Dinner Recipes. Delicious Home-Style Dinner Recipes that include recipes like; Cheeseburger Soup, Sesame Honey Chicken and Green Beans, and Cheesy Noodle Casserole. You can find these and all the other Eat to Beat Diabetes: Home-Style Dinner Recipes at the Diabetic Living Online website. Enjoy and Eat Healthy! http://www.diabeticlivingonline.com/
When you think of your favorite comfort foods, what comes to mind? Casseroles, pizza, chicken, meat loaf, and potatoes? You can eat all of these home-style foods and more even while managing a diabetes meal plan and maintaining a healthy weight.
Nothing says home-style cooking like cheeseburger soup. This diabetic recipe doesn’t skimp on your favorite ingredients or flavor and still has just 23 grams of carb per serving. Dress it up with fresh chopped tomatoes, chives, and whole grain croutons. …..
Sesame Honey Chicken & Green Beans
Quick and easy weeknight meals don’t have to come frozen in a box. This diabetic dinner for two is ready in less than 30 minutes and features simple and fresh ingredients. Enjoy a generous serving for just 35 grams of carb, which includes 1/3 cup of brown rice!….
Cheesy Noodle Casserole
If you’ve been searching for a home-style, slow cooker, diabetic, vegetarian casserole, we have a recipe for you. It’s packed full of carrots, celery, and onion, plus tofu adds protein while keeping saturated fat low. Enjoy a 1-cup serving for just 31 grams of carb and 245 calories……
* Click the link below to get all the Eat to Beat Diabetes: Home-Style Dinner Recipes
Tags: Buffalo Gumbo, Chicken, Cooking, Food, Gumbo, Okra, Pheasant, recipes, Shrimp, Spices, Tomatoes, Wild Idea Buffalo Andouille Sausage, Wild Idea Buffalo Recipe of the Week
For this week’s Wild Idea Buffalo Recipe of the Week it’s Gumbo, Buffalo Gumbo! Buffalo Gumbo, it just sounds like a comfort food! Made with Wild Idea Buffalo Andouille Sausage and paired with Organic Chicken, Pheasant, or Grouse. You can find this recipe and purchase the Wild Idea Buffalo Andouille Sausage all at the Wild Idea Buffalo website, enjoy! http://wildideabuffalo.com/
Ingredients: (serves 8)
1 – Tb. olive oil
1 – lb. organic chicken, pheasant, or grouse, cut into bite size pieces
1 – cup onion, diced
4 – celery stalks – sliced
1 – green or red pepper – diced
3 – clove garlic – chopped
1 – tsp. black pepper
2 – tsp. salt
2 – tsp. paprika
1 – tsp. oregano
½ – tsp. thyme
½ – tsp. cayenne *optional
2 – Tb. olive oil
¼ – cup flour
2 – quarts organic chicken broth
2 – cups tomatoes, diced with juices
1 – 14 oz. Buffalo Andouille Sausage, cut into 1” slices on the bias
12 – Shrimp, peeled & deveined
½ – lb. Okra, fresh or frozen, sliced *optional lightly brown in butter
¼ – cup chopped parsley
1.) In heavy soup pot over medium high heat, heat 1 Tb. oil. Add fowl of choice, sauté to slightly brown, stirring occasionally, about 5 minutes.
2.) Add vegetables and stir to incorporate, along with all dry spices and cook until tender and slightly browned. Transpose meat and vegetables from pot to other bowl, cover and set aside.
3.) Return pot to low heat and add additional oil and flour, whisking to incorporate. Increase heat to medium, whisking constantly until roux is dark brown. About 15 minutes.
4.) Add meat, vegetables and any juices that have accumulated in bowl back to kettle, stirring to incorporate.
5.) Add, organic chicken broth and bring to boil. Reduce heat to a low and simmer for 1 hour uncovered, stirring occasionally. *(Optional: Remove from heat, cool & refrigerate. Remove oil from top before reheating. Reheat over med high, bringing to a boil.)
6.) Increase heat to medium. Add tomatoes, and Buffalo Andouille, stir to incorporate and continue cooking for 10 minutes.
7.) Add shrimp and, cook for 5 minutes.
8.) Add Okra and cook until heated through.
9.) Stir in chopped parsley before serving.
Season to taste. To serve, place a medium scoop of sticky sushi rice or brown rice in center of shallow bowl, ladle Gumbo around rice and garnish with a parsley sprig.
An excellent make ahead and reheat dinner! The flavor just gets better!
Tags: Baking, Broth, Campbell's Soup, Chicken, Chicken soup, Cooking, Cream of Chicken Soup, Food, Grilling, One of America's Favorites, Pasta, recipes, Rice, Vegetables
Chicken soup is a soup made from chicken, simmered in water, usually with various other ingredients. The classic chicken soup consists of a clear chicken broth, often with pieces of chicken or vegetables; common additions are pasta, dumplings, or grains such as rice and barley. Chicken soup has acquired the reputation of a folk remedy for colds and influenza, and in many countries is considered a comfort food.
Variations on the flavor are gained by adding root vegetables such as parsnip, potato, sweet potato and celery root, herbs such as parsley, dill, other vegetables such as zucchini, whole garlic cloves or tomatoes and black pepper. The soup should be brought slowly to a boil and then simmered in a covered pot on a very low flame for one to three hours, adding water if necessary. A clearer broth is achieved by skimming the drops of fat off the top of the soup as it is cooking, first bringing the chicken to boil from a pot of cold water and discarding the water before continuing, or straining it through a strainer or cheesecloth. Saffron or turmeric are sometimes added as a yellow colorant. Then, the chicken can be shredded by hand and stored in the refrigerator until ready for use in the soup.
Chicken soup can be a relatively low fat food: fat can be removed by chilling the soup after cooking and skimming the layer of congealed fat from the top. A study determined that “prolonged cooking of a bone in soup increases the calcium content of the soup when cooked at an acidic, but not at a neutral pH”.
Several terms are used when referring to chicken soups:
* Chicken stock is a liquid in which chicken bones and vegetables have been simmered for the purpose of serving as an ingredient in more complex dishes. Chicken stock is not usually served as is. Stock can be made with less palatable parts of the chicken, such as feet, necks or bones: the higher bone content in these parts contributes more gelatin to the liquid, making it a better base for sauces. Stock can be reboiled and reused as the basis for a new stock. Bouillon cubes or soup base are often used instead of chicken stock prepared from scratch.
* Chicken broth is the liquid part of chicken soup. Broth can be served as is, or used as stock, or served as soup with noodles. Broth can be milder than stock, does not need to be boiled as long, and can be made with meatier chicken parts.
* Chicken bouillon or bouillon de poulet is the French term for chicken broth.
* Chicken consommé is a more refined chicken broth. It is usually strained to perfect clarity, and reduced to concentrate it.
* Chicken stew is a more substantial dish with a higher ratio of solids to broth. The broth may also be thickened toward a gravy-like consistency with a roux or by adding flour-based dumplings (matzah balls do not have the same thickening effect).
* While any soup in which chicken has been simmered or with a chicken stock base is, strictly speaking, a chicken soup, chicken soup, unless qualified, implies that the soup is served as a thin broth, possibly with pieces of meat, vegetables, noodles, rice or dumplings.
* Cream of Chicken Soup is a thick, creamy soup made with chicken stock and pieces combined with milk and/or cream and flour which may or may not contain vegetable pieces, depending on the recipe.
Chicken soup has long been touted as a form of folk medicine to treat symptoms of the common cold and related conditions. In 2000, scientists at the University of Nebraska Medical Center in Omaha studied the effect of chicken soup on the inflammatory response in vitro. They found that some components of the chicken soup inhibit neutrophil migration, which may have an anti-inflammatory effect that could hypothetically lead to temporary ease from symptoms of illness. However, since these results have been obtained from purified cells (and directly applied), the diluted soup in vivo effect is debatable. The New York Times reviewed the University of Nebraska study, among others, in 2007 and concluded that “none of the research is conclusive, and it is not known whether the changes measured in the laboratory really have a meaningful effect on people with cold symptoms.”
It has also been shown that chicken soup contains the Amino acid cysteine, which is very similar to acetylcysteine, which is used by doctors for patients with bronchitis and other respiratory infections to help clear them.
Chicken noodle soup is also known as “Jewish penicillin”, either as ersatz penicillin, or as alternative to penicillin. In the United States and Canada, chicken soup often has noodles or rice in it, thus giving it its common name of “chicken noodle soup.” The term may have been coined in a commercial for the Campbell Soup Company in the 1930s. The original 21 varieties of Campbell’s condensed soup featured a “chicken soup with noodles”, but when it was advertised on the Amos ‘n’ Andy radio show in the 1930s by a slip of the tongue the soup was referred to as “chicken noodle soup”. Traditionally, American chicken soup was prepared using old hens too tough and stringy to be roasted or cooked for a short time. In modern times, these fowl are difficult to come by, and broiler chickens (young chickens suitable for roasting or broiling) are often used to make soup.
Canned chicken soup
Typically sold as a condensed soup, canned chicken soup such as Campbell’s Chicken Noodle Soup is notable for its high sodium content, 890 mg per 1/2 cup serving, giving a 1 1/2 cup bowl of soup about 2,500 mg, a full days allowance in the case of the mainstream brand, Campbell’s. Other condensed chicken soups such as Chicken with Rice or Chicken & Stars Soup produced by Campbell have similar amounts, as do generic versions of the product. Canned chicken soup with much less sodium than the traditional formulation is available, including many varieties produced by Campbell’s, some with at little as 100 mg of sodium. Campbell’s claims production of a chicken noodle soup that will find broad consumer acceptance, in short, that will sell, is very difficult.