Alfredo Pasta w/ Chicken Breasts (This was Dinner last night)

January 19, 2018 at 6:28 AM | Posted in Bear Creek Products, chicken, Perdue Chicken Products | Leave a comment
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Today’s Menu: Alfredo Pasta w/ Chicken Breasts

 

Wow, I must have been tired last night. Forgot to post this!

 

To start this morning off I toasted a Healthy Life Whole Grain English Muffin and topped with some Smucker’s Sugarless Blackberry Jam. Outside this morning it was 17 degrees but the good about today is we are above freezing! 34 degrees and Sunny! After Breakfast I headed out to the Grocery Stores! I was having the dreaded Cabin Fever and I couldn’t wait to get out! I first stopped at Meijer for all my items and then on to Kroger for Mom. They say 50 degrees on Sunday but rain. I’m fine with that, just slow down the snow! So for Dinner tonight Alfredo Pasta w/ Chicken Breasts.

 

 

I’m having the Bear Creek Alfredo Pasta Mix tonight for Dinner. Love all the Bear Creek Products I’ve tried so far. Comes packaged with the Pasta and Sauce Mix. I’ll add the Chicken.

 

 

 

 

 

To prepare it; I added 4 cups of water to a 2 1/2 quart saucepan and brought to a rolling boil. Whisked in the Pasta and Sauce Mix. Brought it back up to a rolling boil. then reduced the heat to a medium boil. Cooked for 15 minutes, stirring often. Removed it from the heat and let it sit for 8 minutes. The sauce thickened up perfectly. I like my sauces on the thick side and this one turned out great.The Pasta was good size with good taste and as I said the Alfredo Sauce was spot on! A great dish from Bear Creek to have in the Pantry.

 

 

 

For the Chicken I used Perdue Perfect Portions Boneless and Skinless Chicken Breasts – Italian Style. I love using these, just keep them in the freezer until needed. To prepare them; Lightly coat a skillet with Pam Cooking Spray. Heat the pan over medium-high heat, add breasts and brown 1 minute per side. Reduce heat to medium-low; cover and cook 10 minutes, to 170ºF internal temperature, turning frequently. Fried and done! These also bake up perfectly also.

 

 

 

 

To serve everything I took a bowl and made a bed of the Alfredo Pasta, sliced up 1 of the Chicken Breasts and added them to the top of the Pasta. And topped everything off with some Kraft Reduced Fat Grated Parmesan Cheese. Excellent dish! Past and Chicken is a natural. I think I may be having leftovers for Dinner tomorrow night! Also had a Diet Dr. Pepper to drink. For Dessert later a bowl of Smart Pop – Pop Corn.

 

 

 

 

 

Bear Creek Alfredo Pasta Mix

The kitchens of Bear Creek® are always cooking up family pleasing dishes. Like our savory pasta sides. Just add water and in minutes you have a dish that’s hearty and creamy. With 7 delicious varieties to choose from, the only problem will be deciding which is your favorite.

Alfredo
A classic Italian dish given a bit of a ripple by Bear Creek®. Hearty mafalda pasta enveloped in a creamy, buttery Parmesan sauce.

Yields about 4 one-cup servings.

Nutrition Facts
Serving Size 1 CUP PREPARED
Servings Per Container 4.0
Amount Per Serving
Calories 290 Calories
Calories From Fat 80 Calories
% Daily Value
Total Fat 9.0 g 14.0
Saturated Fat 4.5 G 23
Trans Fat 0 G
Cholesterol 5 Mg 2
Sodium 610 Mg 25
Total Carbohydrate 44.0 g
Dietary Fiber 1 G 4
Sugars 5 G
Protein 8.0 g
http://www.bearcreekcountrykitchens.com/pasta.php

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Healthy Chicken Thigh Recipes

January 17, 2018 at 6:27 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine its Healthy Chicken Thigh Recipes. It’s winner, winner Chicken Thigh Dinners! Delicious and Healthy Chicken Thigh Recipes like; Charred Vegetable and Chicken Pitas with Garlic Mayo, Pressure-Cooker Chicken and Rice (Arroz con Pollo), and Cashew Butter Chicken Masala. Find these recipes and more all the EatingWell website. Enjoy and Eat Healthy in 2018! http://www.eatingwell.com/

Healthy Chicken Thigh Recipes
Find healthy, delicious chicken thigh recipes including BBQ, baked and fried chicken thighs. Healthier recipes, from the food and nutrition experts at EatingWell.

Charred Vegetable and Chicken Pitas with Garlic Mayo
We love this healthy veggie and chicken recipe all bundled up in pita, but you can also serve it over brown rice, drizzled with the mayo sauce too……..

Pressure-Cooker Chicken and Rice (Arroz con Pollo)
Satisfy your Mexican-food craving with this healthy recipe. Just dump all your ingredients into an electric multicooker, such as the Instant Pot, in this easy recipe for flavorful arroz con pollo……….

Cashew Butter Chicken Masala
Butter or even heavy cream usually gives butter chicken its rich, satisfying quality. In this healthy version of a butter chicken recipe, cashew butter creates an equally luxurious texture. Chickpea flour thickens the sauce, but is optional if you don’t have it on hand. For weeknight speed, marinate the chicken ahead of time and you can have this dish on the table in about 30 minutes. Serve with steamed spinach and basmati rice………

* Click the link below to get all the Healthy Chicken Thigh Recipes
http://www.eatingwell.com/recipes/19160/ingredients/meat-poultry/chicken/thighs/

Healthy Nacho Recipes

January 14, 2018 at 6:05 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine its Healthy Nacho Recipes. One of my favorite foods, Nachos! So here’s some Delicious and Healthy Nacho Recipes. Recipes like; Cauliflower Nachos, Chili-Cheese Nachos, and Tex-Mex Chili Nachos. Find this recipes and more all at the EatingWell website. Enjoy and Eat Healthy in 2018! http://www.eatingwell.com/

Healthy Nacho Recipes
Find mouthwatering lightened-up nacho recipes including ideas for both sweet and savory options. Go with traditional cheesy chili-topped chips, or try one of our genius swaps, like using cauliflower and sweet potatoes instead of tortilla chips, to save carbs and calories without sacrificing flavor.

Cauliflower Nachos
Indulge your nacho cravings with this healthy vegetarian nacho recipe that’s loaded with vegetables (thanks in part to roasted cauliflower standing in for chips) and protein-packed beans, and has a lot more fiber than traditional nachos. These baked cauliflower nachos, piled with guacamole, melty cheese, fresh pico de gallo and avocado, are great as an appetizer or could be eaten as a light dinner……..

Chili-Cheese Nachos
Make nachos a healthy dinner when you top them with an easy 30-minute chili. Serve this healthy recipe with sliced scallions, avocado, fresh tomatoes and sour cream, if desired……

Tex-Mex Chili Nachos
This healthy nacho recipe is a great way to use leftover chili. Serve these nachos as a game-day appetizer or for a hearty lunch. To make these nachos super-fast, skip layering each chip with the toppings and just pile everything onto a platter……..

* Click the link below to get all the Healthy Nacho Recipes
http://www.eatingwell.com/recipes/18187/appetizer/cheese/nachos/slideshow/healthy-nacho-recipes/

Easy Diabetic Recipes: 6-Ingredient Meals

January 13, 2018 at 7:37 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. Delicious Diabetic Friendly 6-Ingredient Meals! With recipes like; Louisiana Chicken Drumsticks and Tomatoes, Chipotle Picante Meat Loaf, and Beef Tenderloin Steaks with Brandy Mushrooms. Find these recipes and more all the Diabetic Living Online website. Enjoy and Eat Healthy in 2018! 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

Healthy Recipes for Dutch Oven

January 11, 2018 at 6:37 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine its Healthy Recipes for Dutch Oven. Delicious and Healthy Recipes for Dutch Oven like; Sausage, Brussels Sprout and Potato Soup, Hearty Beef and Vegetable Stew, and Easy Chicken Cacciatore. Find these recipes and so much more at the EatingWell website. Enjoy and Eat Healthy in 2018! http://www.eatingwell.com/

Healthy Recipes for Dutch Oven
Find healthy, delicious recipes for dutch oven. Healthier recipes, from the food and nutrition experts at EatingWell.

Sausage, Brussels Sprout and Potato Soup
Bake up some Manchego cheese toasts and uncork a bottle of Ribera del Duero to enjoy alongside this healthy pot of soup. Both sweet and hot Italian sausage work well…….

Hearty Beef and Vegetable Stew
This warming beef stew simmers in a Dutch oven and gets classic flavor from red wine……

Easy Chicken Cacciatore
Fresh veggies and herbs spice up this tasty one-pot chicken that’s easy to prepare for company or even on a busy weeknight………

* Click the link below to get all the Healthy Recipes for Dutch Oven
http://www.eatingwell.com/recipes/18263/cooking-methods-styles/dutch-oven/

Asparagus and Cheddar Cheese Stuffed Chicken Breasts w/ Savory Herb Potatoes, Corn……

January 9, 2018 at 5:54 PM | Posted in chicken, potatoes | Leave a comment
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Today’s Menu: Asparagus and Cheddar Cheese Stuffed Chicken Breasts w/ Savory Herb Potatoes, Fire – Roasted Corn Blend, and Baked Multi Grain Bread

 

 

For Breakfast this morning I had a bowl of Honey Nut Cheerios. Also had my morning cup of Bigelow Decaf Green Tea. Outside we had a high around 44 degrees today! Mostly cloudy along with a light shower, beats below zero and snow! Most of the ice and snow melted but now we have more coming in Friday and Saturday. I took advantage of the warm-up and went to Meijer and Kroger, feels so good to get out! I purchased most of my items from Meijer and stopped Kroger for Mom but ended up buying some Seafood and tonight’s Dinner of Asparagus and Cheddar Cheese Stuffed Chicken Breasts. So for Dinner tonight I prepared Asparagus and Cheddar Cheese Stuffed Chicken Breasts w/ Savory Herb Potatoes, Fire – Roasted Corn Blend, and Baked Multi Grain Bread.

 

I know all the guys in the Kroger Meat Department and they told me I had to try the Asparagus and Cheddar Cheese Stuffed Chicken Breasts. And they did look great so I bought 3 of them for our Dinner tonight. Nice looking Breasts, split and stuffed with Asparagus Spears and a slice of Cheddar Cheese. All I did was season them with some McCormick Grinder Sea Salt and Grinder Peppercorn Medley, I also sprayed the tops with a light coat of the Pam Cooking Spray.

 

 

 

To prepare them I first preheated the oven on 350 degrees. Next I got a glass baking dish and sprayed it with Pam Non-Stick Cooking Spray. Lined the Chicken Breasts up in the dish and when the oven was ready I baked them. Baked them until they had an internal temperature of 165 degrees, about minutes.

 

 

 

 

They came out of the oven looking incredible! And what a Chicken Dish! The Chicken was moist and tender. Then the Stuffed Asparagus and Cheddar Cheese was a perfect stuffing. As I had said it was the first time I tried these and not the last, they make an excellent meal.

 

 

 

 

 


For one side dish I prepared the Little Potato Co. Savory Herb Potatoes. We love these! 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.

 

 

 

 

I also prepared a can of Del Monte Fire-Roasted Corn Blend. Just emptied the can into a small sauce pan and heated it on medium heat, stirring often until heated through. First time trying this also. The Corn was mixed with Onion, Garlic, and Sea Salt. Makes a very good Corn side dish. I also baked a loaf of LaBrea Multi Grain Bread Loaf. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Coke Zero to drink.

 

 

 

 

Del Monte Whole Kernel Fire-Roasted Corn Blend
Whole Kernel Fire-Roasted Corn Blend Perfectly Seasoned Our perfectly prepared Golden Super Sweet Corn is combined with smoky fire-roasted corn and seasoned with onion, garlic and a dash of sea salt for a simply delicious side dish.
Great served with ribs, BBQ chicken, skillet pork chops and pan-fried ham steaks. Non GMO-Corn and other ingredients used in this product are not genetically modified or bioengineered
* Product Features
* With natural sea salt
* Seasoned vegetables
* Picked fresh
* No preservatives
* Kosher
http://www.delmonte.com/products/vegetables/corn/fire-roasted-whole-kernel-corn-blend

 

 

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/

31 Recipes to Make This January TUESDAY

January 9, 2018 at 6:17 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine its – 31 Recipes to Make This January. Delicious and Healthy Recipes like; Sautéed Shrimp with Mango Salsa and Coconut Cauliflower Rice, Chipotle Chicken Burrito Bowl with Cauliflower Rice, and Roast Chicken with Parmesan-Herb Sauce. Find these recipes and more all at the EatingWell website. Enjoy and Eat Healthy in 2018! http://www.eatingwell.com/

31 Recipes to Make This January
January is a month to eat healthy foods that help you look and feel your best and still taste delicious. From colorful buddha bowls to veggie-packed soups, here are 31 of EatingWell’s best recipes to help you kick off your healthiest year yet.

Sautéed Shrimp with Mango Salsa and Coconut Cauliflower Rice
Shrimp and rice gets a tropical makeover in this healthy 400-calorie dinner. Instead of rice, we’ve combined riced cauliflower and coconut milk for light coconut rice topped with spicy shrimp and a juicy mango-avocado salsa to cool it all down. Squeeze on some fresh lime juice before digging in to take this easy meal to the next level………

Chipotle Chicken Burrito Bowl with Cauliflower Rice
This easy-to-make and meal-prep burrito bowl is even better than takeout! You’ll never miss the carbs in this protein-packed, super-flavorful meal that replaces the cilantro-lime rice with cauliflower rice. We love this with chicken but it would be just as delicious with shrimp…….

Roast Chicken with Parmesan-Herb Sauce
A store-bought rice blend and quick-cooking chicken breast help get this healthy chicken recipe on the dinner table fast. Check the label to avoid excessive sodium or other undesirable ingredients. Other herbs, such as rosemary and sage, are also delicious in this recipe…….

* Click the lnk below to get all the – 31 Recipes to Make This January
http://www.eatingwell.com/recipes/22974/seasonal/winter/31-recipes-to-make-this-january/slideshow/31-recipes-to-make-this-january/

One of America’s Favorites – Chicken Soup

January 8, 2018 at 6:20 AM | Posted in One of America's Favorites | 2 Comments
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A classic preparation of chicken noodle soup made with a stewing hen and flavored with thyme and black pepper

What better to have on a cold Winter’s Day than – Chicken Soup!

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”.

 

 

Homemade chicken noodle soup cooking

Strictly speaking, chicken soup, unless qualified, implies that the soup is served as a thin broth, with pieces of meat, and possibly vegetables, and either noodles, rice, barley, or dumplings.

Cream of chicken soup is a thick, creamy, soup made with chicken stock and pieces, combined with milk (or cream) and flour, which might contain vegetable pieces, depending on the recipe.

Several terms are used when referring to chicken soups:

* 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).
* 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 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.

 

Cream of Chicken Soup

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.

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.

 

Soup Special of the Day………..BASIL CHICKEN SOUP

January 7, 2018 at 6:52 AM | Posted in diabetes, diabetes friendly, Diabetic Gourmet Magazine | Leave a comment
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This week’s Soup Special of the Day is BASIL CHICKEN SOUP. A Soup that’s Delicious, Diabetic Friendly, and Good for the Soul! The recipe is on the Diabetic Gourmet Magazine website. If you’re looking for some new and delicious Diabetic Friendly recipes be sure to check out the Diabetic Gourmet Magazine website. They have a huge selection of recipes along with Diabetic News and Management Tips. So check it out today. Enjoy and Eat Healthy in 2018! https://diabeticgourmet.com/

BASIL CHICKEN SOUP

Ingredients

1 tablespoon butter or margarine
1 large onion, chopped
1 clove garlic, pressed or minced
1 tablespoon all-purpose flour
3-1/2 cups chicken broth (low-sodium)
1 large russet potato, peeled and cut into 1/2-inch cubes
1 cup diced cooked chicken
1/2 cup chopped fresh basil
1/2 cup shredded light jarlsberg cheese

Directions

1 – In a 2 to 3 quart pan, combine butter, onion, and garlic. Stir occasionally over medium heat until onion is limp and slightly tinged with brown, about 10 minutes. Stir in flour to coat onion. Gradually stir in broth, and bring to a boil on high heat.
2 – Add potato; cover and simmer over low heat until potato is tender when pierced, 15 to 20 minutes. Add chicken; cover and simmer just until chicken is hot, 1 to 2 minutes. Stir in basil. Ladle into bowl and offer cheese to add to taste.

Recipe Yield: Prep Time: 15 Minutes – Cost: $“Servings: 4 – Difficulty Level: 2

NUTRITIONAL INFORMATION PER SERVING:
Calories: 237
Fat: 5.1 grams
Sodium: 168 milligrams
Protein: 19 grams
Carbohydrates: 19 grams

DIABETIC EXCHANGES
1 Starch, 2-1/2 Low-Fat Meat

https://diabeticgourmet.com/diabetic-recipes/basil-chicken-soup

Diabetic Dish of the Week – Oriental Chicken and Spinach Salad

January 2, 2018 at 6:35 AM | Posted in CooksRecipes, diabetes, diabetes friendly, Diabetic Dish of the Week | Leave a comment
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This week’s Diabetic Dish of the Week is – Oriental Chicken and Spinach Salad. Spinach, Chicken, Mandarin Oranges, Almonds, and Oriental Dressing make up this delicious and Diabetic Friendly Recipe. Included is the recipe for the Oriental Dressing. Another Delicious and Healthy Recipe from the CooksRecipes website (http://www.cooksrecipes.com/index.html). The Cooks site has a huge selection of recipes for all cuisines and tastes. So check it out today. Enjoy and Eat Healthy in 2018!

Oriental Chicken and Spinach Salad
An easy to make Oriental dressing adds flavor appeal to a colorful blend of spinach, chicken, mandarin oranges and almonds.

Recipe Ingredients:
Dressing:
1/4 cup vegetable oil
3 tablespoons rice vinegar
1 1/2 tablespoons Equal® Spoonful*
1 tablespoon light soy sauce
1 teaspoon dark sesame oil
3/4 teaspoon grated ginger root

Salad:
1 (6-ounce) bag baby spinach leaves
2 cups cooked cubed chicken breast
1 (11-ounce) can mandarin oranges, drained
1/2 cup sliced water chestnuts
1/4 cup thinly sliced green onions
1/4 cup toasted slivered almond

Cooking Directions:
For Dressing: Whisk all ingredients until combined. Refrigerate, covered, 1 hour to allow flavors to blend.
For Salad: Gently toss all ingredients in large salad bowl. Add dressing and toss to combine.
Makes 6 servings.

*May substitute 2 1/4 packets Equal sweetener.

Nutritional Information Per Serving (1/6 of recipe): calories 227, protein 16 g, carbohydrate 9 g, fat 15 g, cholesterol 36 mg, sodium 179 mg.
http://www.cooksrecipes.com/diabetic/oriental_chicken_and_spinach_salad_recipe.html

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