Diabetic Dish of the Week – Chicken Barley Soup

February 2, 2021 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Diabetic Side Dish of the Week | Leave a comment
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This week’s Diabetic Dish of the Week is a Chicken Barley Soup. To make this week’s recipe some of the ingredients you’ll be needing are Olive Oil, Onion, Carrots, Mushrooms, Spices, Quick-Cooking Barley, Fat Free Reduced Sodium Chicken Broth, Cooked Chicken and more! The Soup is 102 calories and 13 net carbs per serving. The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2021! https://www.diabetesselfmanagement.com/

Chicken Barley Soup
Getting tired of the same old chicken-soup-from-a-can routine this cold and flu season? You’ll love this quick and easy homemade version, chock-full of hearty and nourishing ingredients!

Ingredients
1 teaspoon olive oil
3/4 cup chopped onion
3/4 cup chopped carrot
3/4 cup chopped celery
1 package (8 ounces) sliced mushrooms
2 cloves garlic, minced
1/4 teaspoon black pepper
1/2 cup uncooked quick-cooking barley
1/4 teaspoon dried thyme
4 cups fat-free reduced-sodium chicken broth
1 cup chopped cooked chicken
1 bay leaf
Juice of 1 lemon
Parsley (optional)

Directions
Yield: 8 servings
Serving size: 1 cup

1. Place oil in Dutch oven. Add onion, carrot, celery, mushrooms and garlic. Cook over medium-high heat 5 minutes.

2. Add pepper, barley, thyme, broth, chicken and bay leaf. Bring to a boil; reduce heat, cover and simmer 25 minutes, or until vegetables are tender.

3. Remove and discard bay leaf. Stir in lemon juice and sprinkle with parsley, if desired.

Nutrition Information:
Calories: 102 calories, Carbohydrates: 15 g, Protein: 9 g, Fat: 1 g, Saturated Fat: 1 g, Cholesterol: 13 mg, Sodium: 307 mg, Fiber: 2 g
https://www.diabetesselfmanagement.com/recipes/soups-stews/chicken-barley-soup/

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Sunday’s Chicken Dinner Recipe – Autumn Chicken Pot Pie

December 8, 2019 at 6:02 AM | Posted in CooksRecipes, Sunday's Chicken Dinner | 1 Comment
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This week’s Sunday’s Chicken Dinner Recipe is – Autumn Chicken Pot Pie. To make this Classic Comfort Food some of the ingredients you’ll need are Cooked Chicken, Pearl Onions, Carrots, Granny Smith Apple, and Dried Cranberries and more all in a Lemon-Ginger Pastry Crust. The recipe is from the CooksRecipes website where you’ll find a fantastic selection of recipes to please all tastes, diets, and cuisines so check it out today! Enjoy and Make 2019 a Healthy One! https://www.cooksrecipes.com/index.html

Autumn Chicken Pot Pie
A buttery, lemon-ginger pastry crust covers a filling with tender pieces of chicken, pearl onions, carrots, chunks of Granny Smith apple and dried cranberries.

Recipe Ingredients:
Dough:
1 cup all purpose-flour
1 teaspoon ground ginger
1 teaspoon grated lemon zest
1/2 teaspoon salt
1/3 cup butter, softened
3 tablespoons cold water

Filling:
1 cup pearl onions, peeled and steamed until tender
2 medium carrots, cut into slices and steamed until tender
2 tablespoons butter
1/4 cup all-purpose flour
1 tablespoon fresh ginger, minced
2 cups chicken broth
1 medium Granny Smith apple, peeled, cored and cut into chunks
1/4 cup dried cranberries
2 tablespoons lemon juice
2 cups cooked chicken, chopped (leftover from roast chicken or freshly poached)
1/2 teaspoon freshly ground pepper
1/8 teaspoon salt

Cooking Directions:
1 – For Dough: In large bowl combine flour, ginger, lemon zest and salt. With a pastry blender or 2 knives, cut in 1/3 cup butter until mixture resembles coarse crumbs. Sprinkle 3 tablespoons of water over the mixture and toss with fork. The dough should be just barely moistened, enough to hold together when formed into a ball. Add more water if needed. Form the dough into a flat disk and wrap in plastic. Refrigerate while making the filling.
2 – Preheat oven to 450°F (230°C).
3 – For Filling: Drop pearl onions into boiling water for 30 seconds; drain, peel. Steam pearl onions and carrots until tender.
4 – In large saucepan over medium heat, melt 2 tablespoons butter. Whisk in flour and ginger until smooth. Reduce heat to low and gradually whisk in chicken broth. Stir in pearl onions, carrots, apples, cranberries, lemon juice and chicken. Let simmer for 5 minutes, stirring regularly. Season with salt and pepper. Spoon filling into deep, 10-inch ceramic or glass pie dish.
5 – On a lightly floured surface, roll dough out to a circle, about 12-inches in diameter. Lay the dough over the top of pie dish. Trim and crimp edges. Use a small knife to cut several slits in the center of pie. (Alternatively, make decorative cuts in pie crust before setting it on top of pie.)
6 – Set the pie on a baking sheet and place in oven on middle rack. Bake for 15 minutes. Reduce heat to 400°F (205°C) and continue baking for additional 20 minutes, until pie bubbles around edges and top is nicely browned. Serve while piping hot.

Makes 6 servings.
https://www.cooksrecipes.com/chicken/autumn_chicken_pot_pie_recipe.html

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