Sunday’s Chicken Dinner Recipe – Provençal Lemon and Olive Chicken
November 17, 2019 at 6:02 AM | Posted in chicken, diabetes friendly, Diabetes Self Management, Sunday's Chicken Dinner | 2 CommentsTags: Cooking, Diabetes Self Management, Fat-Free Reduced-Sodium Chicken Broth, Food, Herbes de Provence, Lemon, Pitted Green Olives, Provençal Lemon and Olive Chicken, recipes, Skinless Chicken Thighs, Sunday's Chicken Dinner, White Vinegar
This week’s Sunday’s Chicken Dinner Recipe – Provençal Lemon and Olive Chicken. Here’s your Sunday Dinner, Provençal Lemon and Olive Chicken! Made using Skinless Chicken Thighs, Onion, Lemon, Pitted Green Olives, White Vinegar, Herbes de Provence, Bay Leaf, Salt and Pepper, Fat-Free Reduced-Sodium Chicken Broth, and Fresh Parsley. You can find this recipe at the Diabetes Self Management website where you’ll find a huge selection of Diabetic Friendly Recipes, Diabetes Management Tips, Diabetes News, and more! You can also subscribe to the Diabetes Self Management Magazine, one of my favorites. I’ve left a link to subscribe to it at the end of the post. So Enjoy and Make 2019 a Healthy One! https://www.diabetesselfmanagement.com/
Provençal Lemon and Olive Chicken
Ingredients
2 cups chopped onion
2 pounds skinless chicken thighs
1 medium lemon, thinly sliced and seeded
1/2 cup pitted green olives
1 tablespoon white vinegar or olive brine
2 teaspoons herbes de Provence
1 bay leaf
1/2 teaspoon salt
1/8 teaspoon black pepper
1 cup fat-free reduced-sodium chicken broth
1/2 cup minced fresh parsley
Directions
1 – Place onions in slow cooker. Arrange chicken thighs and lemon slices over onion. Add olives, vinegar, herbes de Provence, bay leaf, salt, and pepper. Pour in broth.
2 – Cover; cook on LOW 5 to 6 hours or on HIGH 3 to 3 1/2 hours or until chicken is tender. Remove and discard bay leaf. Stir in parsley before serving.
Yield: 10 servings.
Nutrition Facts Per Serving:
Calories: 150 calories, Carbohydrates: 5 g, Protein: 18 g, Fat: 10 g, Saturated Fat: 3 g, Cholesterol: 75 mg, Sodium: 400 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/provencal-lemon-and-olive-chicken/
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Kitchen Hint of the Day!
August 29, 2019 at 6:00 AM | Posted in Kitchen Hints | Leave a commentTags: Baking, Cooking, Cooking Tips, Fish, Food, Grilling, Kitchen Hints, Lemon, recipes, Seafood
Love those Lemons…………..
Grilling fish can be frustrating at times because the skin inevitably gets stuck to the grate, particularly when grilling salmon. Avoid this by placing a few thin slices of lemon or lime on the grill, and the the fish top. Not only will your cleanup be easier, but the citrus flavor will also taste great with seafood. Now grill that fish!
Kitchen Hint of the Day!
August 2, 2019 at 6:09 AM | Posted in Kitchen Hints | 2 CommentsTags: Baking, Cooking, Cooking Tips, Food, Garlic, Grilling, Herbs, Kitchen Hints, Lemon, Low Sodium, Onions, Peppers, recipes, Salt, Spices
Cutting back on salt in your cooking……….
Start by selecting reduced-sodium or no-salt-added canned soups and vegetables. Always check the Nutrition Facts Label for sodium and choose products with lower sodium content. Then season foods with herbs, spices, garlic, onions, peppers and lemon or lime juice to add flavor.
“Meatless Monday” Recipe of the Week – HUMMUS
July 29, 2019 at 6:01 AM | Posted in Diabetic Gourmet Magazine, Meatless Monday, Uncategorized | Leave a commentTags: Cayenne pepper, Chickpeas, Cooking, Diabetic Gourmet Magazine, Food, Garlic, Hummus, Lemon, Meatless Monday, Olive oil, recipes, Sesame Tahini
This week’s “Meatless Monday” Recipe of the Week – HUMMUS. Start the party, here’s the perfect “Meatless” appetizer, Hummus! Made using Chickpeas, Garlic, Sesame Tahini, Lemon, Olive Oil, and Cayenne Pepper. Only 49 calories and 5 net carbs per serving. The Recipe is from one of my favorite sites the Diabetic Self Management website, also a fantastic Magazine that you can subscribe to. At the Diabetes site you’ll find a huge selection of Diabetic Friendly Recipes, Diabetes Management tips, Diabetes News, and more! So be sure to check it out today. Enjoy and Make 2019 a Healthy One! https://diabeticgourmet.com/
HUMMUS
Ingredients
1 (15 oz.) can chickpeas, drained, reserve 1 tablespoon liquid
3-6 cloves garlic, minced
1 tablespoon sesame tahini
Juice of 1 lemon
2 teaspoons olive oil
Pinch of cayenne pepper
Directions
* Combine all ingredients into a blender until smooth, using 1 tablespoon chickpea liquid if necessary to make a smooth spread.
Recipe Yield: Yield: 12 servings Serving Size: 2 tablespoons
NUTRITIONAL INFORMATION PER SERVING:
Calories: 49
Fat: 2 grams
Fiber: 2 grams
Sodium: 33 milligrams
Protein: 2 grams
Carbohydrates: 7 grams
Sugars: 1 grams
https://diabeticgourmet.com/diabetic-recipes/hummus
Sunday’s Chicken Dinner Recipe – Low-Sodium Herb Roasted Chicken Recipe
July 28, 2019 at 6:02 AM | Posted in Diabetes Self Management, Sunday's Chicken Dinner | Leave a commentTags: Baking, carrots, Cooking, Diabetes Self Management, Food, Lemon, Low-Sodium Herb Roasted Chicken Recipe, Olive oil, Oven Roaster Chicken, recipes, Spices, Sunday's Chicken Dinner
This week’s Sunday’s Chicken Dinner Recipe is – Low-Sodium Herb Roasted Chicken Recipe. You’ll need a six- to seven-pound Oven Roaster (Note: Kosher chickens and chickens labeled “basted” or “self basted” have sodium added) along with Olive Oil, Carrots, Lemon, and Spices. Bake it around 2 hours and Sunday Dinner is served! The recipe is from the Diabetes Self Management website which has a huge assortment of Diabetic Friendly Recipes so be sure to check it out today! Enjoy and Make 2019 a Healthy One! https://www.diabetesselfmanagement.com/
Low-Sodium Herb Roasted Chicken Recipe
Ingredients
1 six- to seven-pound oven roaster (Note: Kosher chickens and chickens labeled “basted” or “self basted” have sodium added.)
2 tablespoons olive oil
Carrots (optional)
2 teaspoons garlic powder
1 teaspoon black pepper
1 1/2 teaspoons ground thyme
3/4 teaspoon ground sage
3/4 teaspoon marjoram
3/4 teaspoon ground rosemary
1/4 teaspoon nutmeg
1 1/2 teaspoons thyme leaves
1 1/2 teaspoons rosemary leaves
1 lemon
Directions
Remove neck and giblets from, then rinse and pat dry chicken. Rub olive oil on inside and outside of chicken, then place breast-side up in a shallow roasting pan, on a rack or a “bed” of carrots, if desired. Mix all dry ingredients together in a small bowl and rub on chicken (inside and out). Slice lemon and squeeze juice onto chicken (inside and out). Place lemon rinds inside chicken and around legs and wings. Roast uncovered at 350°F until a thermometer inserted into the breast meat registers 165°F. Depending on the size of the bird, this will take between 90 minutes and 2 hours, 15 minutes.
Yield: 6 to 8 servings.
Serving size: 3 ounces (skin on).
Nutrition Facts Per Serving:
Calories: 170 / 210 (white meat/dark meat) calories, Carbohydrates: 0 g / 0 g, Protein: 21 g / 17 g, Fat: 10 g / 16 g, Saturated Fat: 3 g / 5 g, Cholesterol: 85 mg / 110 mg, Sodium: 45 mg / 55 mg, Fiber: 0 g / 0 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/low-sodium-herb-roasted-chicken/
Lemon-Parsley Baked Cod w/ Long Grain and Wild Rice, Sliced Carrots, and…..
July 26, 2019 at 6:37 PM | Posted in fish, Uncle Ben's Rice | Leave a commentTags: Baking, Cod, Cooking, Del Monte Sliced Carrots, Dinner, Fish, Food, Lemon, recipes, Uncle Ben's Ready Rice
Today’s Menu: Lemon-Parsley Baked Cod w/ Long Grain and Wild Rice, Sliced Carrots, and Whole Grain Bread
Started my morning off with a couple of Jennie – O Turkey Breakfast Sausage Links, Simply Potatoes Hash Browns, a slice of toasted Healthy Life Whole Grain Bread, and a cup of Bigelow Decaf Green Tea. 84 degrees, low humidity, mostly sunny and a nice light breeze blowing out today! After Breakfast I did a couple loads of laundry. Next I cleaned the house, dusted and ran the vacuum. Later on got the cart out and took a ride around the neighborhood. For dinner tonight I prepared a Lemon-Parsley Baked Cod w/ Long Grain and Wild Rice, Sliced Carrots, and Whole Grain Bread.
For dinner tonight I prepared a Lemon Baked Cod. I’ll need the following; 3 tablespoons lemon juice, 3 tablespoons butter (melted), 1/4 cup all-purpose flour, 1/2 teaspoon sea salt, 1/4 teaspoon paprika, 1/4 teaspoon lemon-pepper seasoning, 3 cod fillets, 2 tablespoons minced fresh parsley, and 2 teaspoons grated lemon peel.
To prepare the Cod I first preheated oven to 400°. In a shallow bowl, mixed lemon juice and butter. In a separate shallow bowl, mixed flour and seasonings. Dip fillets the in lemon juice mixture, then in flour mixture to coat both sides; shake off excess. Placed the fillets in a 13×9-in. baking dish coated with Pam Cooking Spray. Drizzle with remaining lemon juice mixture. Baked 12 minutes and the fish just began to flake easily with a fork. Mix parsley and lemon peel; sprinkle over fish. The Cod came out so flavorful! The Lemon is perfect with Cod.
For one side dish I prepared some Uncle Ben’s Ready Rice – Long Grain and Wild Rice. It comes in a microwavable Pouch. Just heat the pouch in the microwave and serve. Love Rice! Then I also heated up a small can of Del Monte Sliced Carrots. Also had a slice of Healthy Life Whole Grain Bread, buttered it with I Can’t Believe It’s Not Butter. For dessert later a bowl of fresh sliced Peaches!
Lemon-Parsley Baked Cod Recipe
Ingredients
3 tablespoons lemon juice
3 tablespoons butter, meltedLemon
1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon paprika
1/4 teaspoon lemon-pepper seasoning
4 cod fillets (6 ounces each)
2 tablespoons minced fresh parsley
2 teaspoons grated lemon peel
Directions
1. Preheat oven to 400°. In a shallow bowl, mix lemon juice and butter. In a separate shallow bowl, mix flour and seasonings. Dip fillets in lemon juice mixture, then in flour mixture to coat both sides; shake off excess.
2. Place in a 13×9-in. baking dish coated with cooking spray. Drizzle with remaining lemon juice mixture. Bake 12-15 minutes or until fish just begins to flake easily with a fork. Mix parsley and lemon peel; sprinkle over fish. Yield: 4 servings.
Nutritional Facts
1 fillet equals 232 calories, 10 g fat (6 g saturated fat), 87 mg cholesterol, 477 mg sodium, 7 g carbohydrate, trace fiber, 28 g protein. Diabetic Exchanges: 4 lean meat, 2 fat, 1/2 starch.
Sunday’s Chicken Dinner Recipe – Diabetic Lemon Chicken Recipe
June 16, 2019 at 6:02 AM | Posted in Diabetes Self Management, Sunday's Chicken Dinner | Leave a commentTags: Baking, chicken breasts, Cooking, Diabetic Lemon Chicken Recipe, Food, Lemon, Onion Powder, Oregano, recipes, Sunday’s Chicken Dinner Recipe, White Pepper
This week’s Sunday’s Chicken Dinner Recipe is – Diabetic Lemon Chicken Recipe. Chicken Breasts, Lemon, Onion Powder, White Pepper, and Oregano are the ingredients for this week’s recipe. A really easy recipe to prepare. It’s from one of my favorite sites, the Diabetes Self Management website. Loads of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more can be found at the site so check it out today. Enjoy and Make 2019 a Health One! https://www.diabetesselfmanagement.com/
Diabetic Lemon Chicken Recipe
Preparation time: 5 minutes. Cooking time: 30 minutes.
Ingredients
Nonstick cooking spray
1 pound boneless, skinless chicken breast (4 pieces)
1 tablespoon olive oil
1 large lemon
1/2 teaspoon onion powder
1/2 teaspoon white pepper
1 1/2 teaspoons oregano
Directions
Preheat oven to 375˚F. Tear off a piece of aluminum foil that’s large enough wrap up all four pieces of chicken. Spray the aluminum foil with nonstick cooking spray (on one side only), and lay the chicken breasts on the sprayed foil. Drizzle with olive oil. Grate 1 tablespoon of lemon zest and set aside. Juice the lemon, removing the seeds. Pour lemon juice over chicken, then sprinkle chicken with lemon zest, onion powder, white pepper, and oregano. Fold the aluminum foil over the chicken and roll the edges of the foil together to make a sealed packet. Place packet on a jelly roll pan or in a large, shallow casserole dish. Bake 30 minutes. Remove from oven and carefully open foil, using tongs to remove chicken to serving plate.
Yield: 4 servings.
Serving size: One 4-ounce breast.
Nutrition Facts Per Serving:
Calories: 195 calories, Carbohydrates: 3 g, Protein: 30 g, Fat: 7 g, Saturated Fat: 2 g, Cholesterol: 96 mg, Sodium: 347 mg, Fiber: 0 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/easy-lemon-chicken/
Kitchen Hint of the Day!
January 29, 2019 at 6:00 AM | Posted in Kitchen Hints | Leave a commentTags: Baking, Cooing, Cooking Tips, Food, Grilling, Kitchen Hints, Lemon, recipes, Salt
Put back the Salt Shaker and………
When a savory dish needs a little kick, try a squeeze of lemon instead of salt. A hit of citrus can make the whole recipe come to life.
“Meatless Monday” Recipe of the Week – Mediterranean Tofu
January 21, 2019 at 6:01 AM | Posted in CooksRecipes, Meatless Monday | Leave a commentTags: Cooking, CooksRecipes, Food, Lemon, Meatless Monday, Mediterranean Tofu, recipes, Spices, Tofu, Tomatoes, Vegetarian
This week’s “Meatless Monday” Recipe of the Week is – Mediterranean Tofu. Take your Tofu and kick it up a bit with this week’s recipe. It’s from the CooksRecipes website (https://www.cooksrecipes.com/index.html) which has a huge selection of recipes to please all tastes and cuisines. Enjoy and Make 2019 a Healthy One!
Mediterranean Tofu
Here’s a great way to serve tofu in the summer, with the season’s flavorful tomatoes.
Recipe Ingredients:
2 (16-ounce) tubs firm tofu, drained
1 tablespoon light olive oil
Salt
1 tablespoon extra-virgin olive oil
4 cloves garlic, minced
2 cups diced ripe tomato (make the dice fairly small)
1/4 cup oil-cured sun-dried tomatoes, cut into strips, with a little of their liquid
Juice of 1/2 lemon, or to taste
Salt and freshly ground pepper to taste
A few leaves fresh basil, cut into strips
Cooking Directions:
1 – Cut each block of tofu into 6 equal slabs. Blot very well between layers of clean tea-towel or paper towels. Spread the light olive oil over the surface of a 12-inch square griddle or extra-wide skillet and heat. Arrange the slabs of tofu in a single layer, and cook over medium-high heat until golden on both sides. Sprinkle the tofu with salt.
2 – Meanwhile, heat the extra-virgin oil in a smaller skillet. Add the garlic and sauté over low heat until golden. Add the fresh and dried tomatoes and lemon juice. Cook over medium heat just until the fresh tomato wilts a bit and is well heat through, about 2 minutes. Season with salt and pepper.
3 – To serve, fan out 3 slices of the tofu on each place and divide the tomato-garlic sauce over them. Top each serving with a few strips of basil. Serve at once.
Makes 4 servings.
https://www.cooksrecipes.com/mless/mediterranean_tofu_recipe.html
Kitchen Hint of the Day!
August 8, 2017 at 5:19 AM | Posted in Kitchen Hints | Leave a commentTags: Baking, Chicken, Cooking, Cooking Tips, Food, Grilling, Kitchen Hints, Lemon, oranges, recipes, Roasting
Roasted Whole Chicken………
To add flavor and keep a whole chicken moist during roasting, gently lift the breast skin, and tuck slices of lemon or orange underneath. Brush with oil, season, and place in a hot oven. Use unwaxed lemons if possible.
Petitchef
Foodista
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