Diabetic Dish of the Week – Asparagus and Cheddar Stuffed Chicken Breasts for Diabetics

April 27, 2021 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dish of the Week | Leave a comment
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This week’s Diabetic Dish of the Week is a Asparagus and Cheddar Stuffed Chicken Breasts for Diabetics. To prepare this week’s Recipe you’ll be needing Asparagus, Fat Free Reduced Sodium Chicken Broth, Red Bell Pepper, Garlic, Dried Parsley, Black Pepper, Boneless Skinless Chicken Breasts, Reduced Fat Cheddar Cheese, and Corn Relish. The Dish is 189 calories and 3 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/

Asparagus and Cheddar Stuffed Chicken Breasts for Diabetics
Asparagus is packed with vitamins and minerals that have health benefits ranging from fighting bloating to aiding in weight loss to helping prevent urinary tract infections. Take advantage of this nutritious and delicious veggie, now in peak season, with our filling and low-carb entrée!


20 asparagus spears (about 2 bunches)
2 cups fat-free reduced-sodium chicken broth
1 medium red bell pepper, chopped
1/2 teaspoon roasted crushed garlic
1 teaspoon dried parsley
1/4 teaspoon black pepper
4 boneless skinless chicken breasts (about 1/4 pound each)
4 tablespoons shredded reduced-fat Cheddar cheese
4 tablespoons corn relish (optional)

Yield: 4 servings
Serving size: 1 stuffed chicken breast

1 – Snap woody stem ends off asparagus and discard. Cut off asparagus tips about 4 inches long; set aside. Slice asparagus stalks and combine with broth, red pepper, garlic, parsley, and black pepper in saucepan. Cook over medium-high heat 25 minutes, stirring occasionally.

2 – While vegetables cook, place each chicken breast half between plastic wrap, and pound with rolling pin until approximately 1/4 inch thick.

3 – Preheat electric indoor grill with lid. Lay 5 asparagus tips across one end of each pounded breast. Top each with 1 tablespoon cheese and fold in half. Place stuffed breasts on grill and cook with lid closed for 6 minutes.

4 – Spoon vegetable sauce onto serving plates and top with cooked breast. Garnish with corn relish, if desired.

* Gelatin Salad: If desired, serve with Gelatin Salad. Mix together 4 cups ready-to-use shredded cabbage, 1 cup mandarin orange segments, and 1/2 cup fat-free vinaigrette in medium bowl. Divide mixture evenly among 4 salad plates. Remove orange gelatin from 4 ready-to-use, sugar-free gelatin dessert cups and slice gelatin with egg slicer or knife. Top each salad with gelatin slices. Garnish each serving with 1/2 tablespoon dried cranberries. Refrigerate until ready to serve.

Nutrition Facts Per Serving:
Calories: 189 calories, Carbohydrates: 5 g, Protein: 33 g, Fat: 4 g, Saturated Fat: 2 g, Cholesterol: 83 mg, Sodium: 317 mg, Fiber: 2 g

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Wild Idea Buffalo Recipe of the Week – Cilantro Skirt Steaks with Roasted Corn Relish

August 5, 2015 at 5:16 AM | Posted in Uncategorized | 2 Comments
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This week’s Wild Idea Buffalo Recipe of the Week is a Cilantro Skirt Steaks with Roasted Corn Relish. Made with Wild Idea Buffalo Pre-marinated Skirt Steak along with Roasted Corn Relish and Grilled Potatoes. It’s from Jill O’Brien of Wild Idea Buffalo. As always you can find this recipe along with all the others and all the delicious and healthy cuts of Buffalo on the Wild Idea Buffalo website. http://wildideabuffalo.com/

Cilantro Skirt Steaks with Roasted Corn Relish


Freshly harvested tomatillos from the Wild Idea Buffalo Garden make our Wild Idea Bison Cilantro Marinated Skirt Steaks super delicious! We’ve done the work for you by pre-marinating this flavorful cut – making it a great, go to dinner item when time is tight. Add a quick sauté of Roasted Corn Relish and grilled potatoes and dinner is served!

Cilantro Skirt Steaks with Roasted Corn Relish (serves 4)
This flavorful dish is a favorite of mine. The clean citrus marinade flavors compliment the grass-fed bison and the fresh garden vegetables make it a real celebration of the season. It’s quick and easy to prepare, and is as pleasing to the eye as the palate. Serve with grilled/baked potatoes for a complete simple supper. *To avoid fine dicing the vegetables for the relish, you can flash process coarse cut vegetables in a food processor.

Ingredients:Cilantro Skirt Steaks with Roasted Corn Relish
1 – 1 lb. Wild Idea Buffalo Pre-marinated Skirt Steak
4 – cups Roasted Corn Relish
Halved cherry tomatoes

1) Allow packaged steak to rest at room temperature for 2 hours. Remove pre-marinated Buffalo Skirt Steak from package and shake off the excess marinade.
2) Preheat gas grill to high heat, or prepare charcoal or wood fire to amber/white coals.
3) Place steak over the hottest area of the grill and grill steak for 1½ minutes on each side, closing grill lid while grilling.
4) Remove steak from grill and place on platter or cutting board and cover with foil. Allow covered steak to rest for a few minutes before slicing.
5) Slice steak on the bias and top with 1 cup of the Roasted Corn Relish. Garnish with halved tomatoes. Pass remaining relish with meal.

Roasted Corn Relish Ingredients:
3 – cups fresh corn kernels, about 4 ears of corn
2 – tablespoons olive oil
1 – red onion, diced
1 – red bell pepper, diced
1 – jalapeno pepper, diced
3 – garlic cloves, minced
2 – teaspoons cumin
1 – teaspoon coriander
2 – limes, juiced, about ¼ cup
¼ cup cilantro, chopped
1 – teaspoon salt

1) In heavy or cast iron skillet, over high heat, roast corn in seasoned, dry pan, tossing occasionally until lightly Wild Ideablackened, about 4 minutes.
2) Transfer roasted corn into a bowl.
3) Return pan to burner. Add the olive oil and heat. Add the red onion, peppers, cumin and coriander and sauté for 3 minutes, tossing occasionally.
4) Transfer vegetables into the corn dish and add lime juice and chopped cilantro. Toss to incorporate.
5) Season with salt, adjusting to taste.
Serve at room temperature, hot or cold. *If you have left over Roasted Corn Relish, serve over other grilled meats or with tortilla chips.



One of America’s Favorites – Corn relish

December 29, 2014 at 6:30 AM | Posted in One of America's Favorites | Leave a comment
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Corn relish

Corn relish

Corn relish is a traditional Southern United States family recipe for cooked whole corn kernels, spiced with red and green bell peppers, peppercorns, and equal parts sugar and cider vinegar.

The mixture is placed in glass canning jars and steamed for about 45 minutes in a pressure cooker. During the winter months, canned corn relish is taken from the pantry and opened at the table, given as a garnish or side dish to the typically meat-and-potatoes dinner fare, which in the South, was usually ham and boiled potatoes.

Today, corn relish is simply cooked on the stove, and placed in sterile covered containers and stored in the refrigerator or freezer.

Variations on the recipe include the addition of chopped tomatoes, sliced cucumbers, dill seed, or mustard seed.


Here’s one of many Corn Relish Recipes.
Corn Relish

2 cups whole kernel corn
1/4 cup chopped green bell peppers
1/2 onion, thinly sliced
6 tablespoons sweet pickle relish
1/4 teaspoon celery seed
1/2 teaspoon salt
1/4 teaspoon dry mustard
2 tablespoons distilled white vinegar
2 tablespoons white corn syrup

1. In a medium saucepan, mix together the corn, green bell peppers, onion, sweet pickle relish, celery seed, salt, dry mustard, vinegar and corn syrup. Bring to a boil, reduce heat and simmer 5 minutes.
2. Transfer the mixture to sterile jars and refrigerate until serving.
Servings Per Recipe: 32
Calories: 17
Amount Per Serving
Total Fat: 0.1g
Cholesterol: 0mg
Sodium: 91mg
Amount Per Serving
Total Carbs: 4.1g
Dietary Fiber: 0.3g
Protein: 0.3g



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