Appetizer of the Week – TANDOORI CHICKEN SKEWERS WITH MINT RAITA

October 17, 2020 at 6:02 AM | Posted in Appetizer of the Week, diabetes, diabetes friendly, Diabetic Gourmet Magazine | Leave a comment
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This week’s Appetizer of the Week is a recipe for TANDOORI CHICKEN SKEWERS WITH MINT RAITA. To make this week’s recipe you’ll be needing Fat Free Plain Greek Yogurt, Reduced Fat Coconut Milk, Curry Powder, Garlic Cloves, Salt, Canola Oil, Skinless and Boneless Chicken Breast, Red Onion, Fresh Mint, and Lime Juice. The Dish is 121 calories and 7 carbs per serving. So you can find this Diabetic Friendly recipe and more all at the Diabetic Gourmet Magazine website. You can also sign up to receive wonderful recipes, engaging articles, helpful and healthful tips, critically important news and more. Enjoy and Eat Healthy in 2020! https://diabeticgourmet.com/

TANDOORI CHICKEN SKEWERS WITH MINT RAITA

Ingredients

1 cup fat-free plain Greek yogurt, divided
1/3 cup reduced fat coconut milk, divided
2 tsp. curry powder, mild or hot
1-2 finely chopped garlic cloves
3/4 tsp. sea salt, divided
1 Tbsp. canola oil
1 lb. skinless and boneless chicken breast
2 Tbsp. finely chopped red onion
2 Tbsp. chopped fresh mint
1 tsp. fresh lime juice
12 (8-inch) bamboo skewers

Directions

1 – In wide, shallow bowl or deep plate, combine 2 tablespoons of yogurt with 2 tablespoons of coconut milk, curry powder, garlic and 1/2 teaspoon salt. Mix in oil.
2 – Cut chicken lengthwise into 12 strips. Insert skewer into bottom of one chicken strip and work it up lengthwise to top. Repeat with remaining chicken. Place skewers in curry marinade and using your fingers, make sure it coats them. Cover with plastic wrap and refrigerate for 1 to 8 hours.
3 – Arrange marinated chicken on paper toweling and blot dry, removing all excess marinade. Heat large skillet over medium-high heat, then coat with cooking spray. Or heat stovetop griddle. Arrange skewers in one layer in pan and cook for 2 minutes, browning chicken. Using tongs, turn skewers and brown on another side, 2 minutes. Turn chicken and cook until it is opaque and hot around skewer at thickest part of chicken. Transfer skewers to serving plate.
4 – While chicken cooks, prepare the Raita. In bowl, combine remaining yogurt and coconut milk with onions, mint, lime juice and remaining salt. When possible, make Raita 30 minutes before serving chicken to allow its flavors to develop and meld. Serve it the day it is made.

Recipe Yield: Makes 4 servings for main course or a snack for 6 or 12 people

NUTRITIONAL INFORMATION PER SERVING:
Calories: 121
Fat: 7 grams
Saturated Fat: 3 grams
Sodium: 297 milligrams
Protein: 8 grams
Carbohydrates: 7 grams
https://diabeticgourmet.com/diabetic-recipes/tandoori-chicken-skewers-with-mint-raita

Diabetic Dessert of the Week – No-Bake Coconut Cream Pie

September 10, 2020 at 6:02 AM | Posted in Uncategorized | Leave a comment
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This week’s Diabetic Dessert of the Week is a No-Bake Coconut Cream Pie. The Dessert is made using Water, Unflavored Gelatin, Reduced Fat Coconut Milk, Fat Free Cream Cheese, Sugar Substitute, Vanilla, Coconut Extract, Reduced-Fat Graham Cracker Pie Crust, and Unsweetened Flaked Coconut. It’s an Easy to make, No Bake, and Diabetic Friendly Dessert! 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 2020! https://www.diabetesselfmanagement.com/

No-Bake Coconut Cream Pie
Looking for a decadent dessert that’s high in flavor but low in carbs? You’ll love this tropical pie! And with no baking required, it’s perfect for days when you want to stay out of the kitchen and in the sun!

Ingredients
2 tablespoons water
1 packet (1/4 ounce) unflavored gelatin
1 can (about 14 ounces) reduced-fat coconut milk
1 package (8 ounces) fat-free cream cheese
9 packets sugar substitute or equivalent to 6 tablespoons sugar, divided
2 teaspoons vanilla
1 teaspoon coconut extract
1 reduced-fat graham cracker pie crust
1/4 cup unsweetened flaked coconut, toasted

Directions
Yield: 12 servings
Serving size: 1 slice pie

1. Place water in small microwavable bowl. Sprinkle gelatin over water; let stand 1 minute. Microwave on high 20 seconds or until gelatin is completely dissolved.

2. Combine coconut milk, cream cheese, 8 packets sugar substitute, vanilla, coconut extract and gelatin mixture in blender; blend until smooth. Pour mixture into prepared crust; cover and chill about 4 hours, or until firm.

3. Before serving, toast coconut in small nonstick skillet over low heat until golden brown. Toss coconut with remaining 1 packet sugar substitute; sprinkle over pie. Serve immediately.

Nutrition Information:
Calories: 118 calories, Carbohydrates: 13 g, Protein: 4 g, Fat: 5 g, Saturated Fat: 3 g, Cholesterol: 2 mg, Sodium: 175 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/desserts-sweets/no-bake-coconut-cream-pie/

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Your one-stop resource for advice, news and strategies for living with diabetes.

Inside every issue you’ll find…
* The latest medical and research news
* In-depth articles related to both Type 1 and Type 2 diabetes
* Weight Self-Management: Everything to maintain a healthy diet
* Diabetic Cooking: Recipes and meals for every occasion
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