Sunday’s Chicken Dinner Recipe – Tandoori-Spiced Game Hens

September 15, 2019 at 6:02 AM | Posted in chicken, Diabetes Self Management, Sunday's Chicken Dinner | Leave a comment
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This week’s Sunday’s Chicken Dinner Recipe is – Tandoori-Spiced Game Hens. Made using fresh Cornish Game Hens, Plain Fat free Yogurt, Curry Powder, Sweet Paprika, Bottled Puréed Ginger, and Puréed Garlic. Mix the ingrdients, Marinate the Chicken, and Bake! The recipe is from the Diabetes Self Management website where you’ll find a huge selection of recipes to please everyone! You can subscribe to the Daibetes Self Management Magazine, one of my favorites! I left a link at the bottom of the post where you can subscribe. So Enjoy and Make 2019 aHealthy One! https://www.diabetesselfmanagement.com/

Tandoori-Spiced Game Hens

Ingredients
4 cups (32 ounces) plain fat-free yogurt
1 tablespoon curry powder
1 tablespoon sweet paprika
1 teaspoon bottled puréed ginger
1 teaspoon bottled puréed garlic
4 fresh Cornish game hens, all visible fat removed

Directions
1 – Combine yogurt with curry powder, paprika, ginger, and garlic in large bowl; mix well.

2 – Cut game hens in half by cutting through breast bone. Remove triangular breast bone; discard. Rinse hens.

3 – Place hens in resealable food storage bags. Divide yogurt mixture among hens; seal bags. Marinate in refrigerator 2 to 3 hours or overnight, turning bags once or twice.

4 – Preheat oven to 500°F. Remove hens from bags; discard marinade. Place hens, skin side down, on cutting board; brush off excess marinade. Place hens on racks lightly sprayed with nonstick cooking spray. Place racks in shallow baking pans. Bake 30 to 35 minutes or until no longer pink in center and juices run clear. Garnish, if desired, with fresh celery leaves.

Note: Remove the skin before serving to keep the fat at 4 grams per serving. With skin, the fat is 24 grams per serving, 7 of it saturated.

Yield: 8 servings.

Serving size: 1/2 game hen.

Nutrition Facts Per Serving:
Calories: 179 calories, Carbohydrates: 6 g, Protein: 28 g, Fat: 4 g, Saturated Fat: 1 g, Cholesterol: 110 mg, Sodium: 130 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/tandoori-spiced-game-hens/


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Sunday’s Chicken Dinner Recipe – Roasted Italian Chicken

September 8, 2019 at 6:02 AM | Posted in CooksRecipes, Sunday's Chicken Dinner | 2 Comments
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This week’s Sunday’s Chicken Dinner Recipe is – Roasted Italian Chicken. You’ll be preparing a Whole Broiler-Fryer Chicken with a rub of Herbs and Spices. Then roasted at 375°F until done. The entire family will be wanting seconds of this week’s dish! It’s from the CooksRecipes website where you’ll find a huge selection of recipes to please all tastes, diets, and cuisines. So Enjoy and Make 2019 a Healthy One! https://www.cooksrecipes.com/index.html

Roasted Italian Chicken
Roasted Italian ChickenRoasted chicken tastes better if something flavorful, such as an herb, is placed under its skin. The under-the-skin rub method used in this recipe contributes a lot of flavor while working like a marinade.

Recipe Ingredients:
2 tablespoons balsamic vinegar
2 tablespoons olive oil
1 tablespoon snipped fresh oregano or 1 teaspoon dried oregano, crushed
1 tablespoon snipped fresh basil or 1 teaspoon dried basil, crushed
1 tablespoon lemon juice
1 1/2 teaspoons snipped fresh thyme or 1/2 teaspoon dried thyme, crushed
1/2 teaspoon salt
1/2 teaspoon coarsely ground black pepper
3 cloves garlic, minced
1 ( 3 to 3 1/2-pound) whole broiler-fryer chicken

Cooking Directions:
1 – In a small bowl whisk together vinegar, oil, oregano, basil, lemon juice, thyme, salt, pepper, and garlic. Set aside.
2 – Rinse inside of chicken; pat dry with paper towels. Tie legs to tail. Twist wing tips under back. Slip your fingers between the skin and the breast and leg meat of the chicken, forming a pocket. Spoon herb mixture into pocket. Place chicken, breast side up, on a rack in a shallow roasting pan. If desired, insert an oven-going meat thermometer into center of an inside thigh muscle, making sure it doesn’t touch bone.
3 – Roast in a 375°F (190°C) oven for 1 1/4 to 1 1/2 hours or until drumsticks move easily in their sockets and chicken is no longer pink (180°F / 85°C). Remove chicken from oven. Cover with foil and let stand for 10 minutes before carving.
Makes 6 servings.

Nutritional Information Per Serving (1/6 of recipe): calories: 266, total fat: 17g, saturated fat: 4g, cholesterol: 79mg, sodium: 268mg, carbohydrate: 2g, fiber: 0g, protein: 25g
https://www.cooksrecipes.com/chicken/roasted_italian_chicken_recipe.html

Sunday’s Chicken Dinner Recipe – Lime Grilled Chicken Recipe for Diabetics

September 1, 2019 at 6:02 AM | Posted in chicken, diabetes, diabetes friendly, Diabetes Self Management, Sunday's Chicken Dinner | Leave a comment
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This week’s Sunday’s Chicken Dinner Recipe is – Lime Grilled Chicken Recipe for Diabetics. Chicken Breast Cutlets, Lime Juice, and Spices all combine to make this week’s recipe. It’s from the Diabetes Self Management website where you’ll find a huge selection of Recipes, Diabetes Management Tips, Diabtes News, and much more so be sure to check it out. Don’t forget to subscribe to the Diabetes Self management website also, SUBSCRIBE lINK BELOW. Enjoy and Make 2019 a Healthy One! https://www.diabetesselfmanagement.com/

Lime Grilled Chicken Recipe for Diabetics
Ingredients
1/4 cup fresh-squeezed lime juice (the juice ofapproximately of 2–3 small limes; do not uselime juice concentrate)
2 teaspoons corn oil
2 tablespoons chopped, fresh cilantro leaves
1 clove (or 1 teaspoon) minced garlic
1/2 teaspoon chili powder
2 four-ounce boneless, skinless chicken breast cutlets(alternatively, pound chicken breasts to 1/4-inch thickness with a meat mallet)
2 teaspoons grated lime peel

Directions
In a small bowl, whisk together lime juice, oil, cilantro, garlic, and chili powder. Pour into a large, zip-top bag. Add chicken cutlets and shake to coat well. Marinate at least 6–8 hours (or overnight) in the refrigerator, gently shaking the bag 2 or 3 times during marinating to recoat the chicken. Preheat grill to medium-high heat. Place chicken on grill rack and grill until juices run clear when meat is pierced with a fork, about 15 minutes. Discard remaining marinade. Sprinkle cooked chicken with lime peel. Chicken is tasty topped with salsa and served over rice, wrapped in warm flour tortillas, or sliced over salad greens.

Yield: 2 chicken cutlets.

Serving size: 1 chicken cutlet.

Nutrition Facts Per Serving:
Calories: 155 calories, Carbohydrates: 5 g, Protein: 27 g, Fat: 3 g, Saturated Fat: 1 g, Sodium: 77 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/lime-grilled-chicken/


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Sunday’s Chicken Dinner Recipe – Southwest Chicken Skillet

August 25, 2019 at 6:02 AM | Posted in CooksRecipes, Sunday's Chicken Dinner | 2 Comments
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This week’s Sunday’s Chicken Dinner Recipe is a Southwest Chicken Skillet. Provide Southwestern flavors to the Sunday Dinner with this week’s recipe of Southwest Chicken Skillet. Made using Boneless and Skinless Chicken Breast Halves, Mexican-Style Tomatoes, Yams, Green Chile’s, Hominy, Fresh Cilantro, and Mild Green Taco Sauce. You can find this recipe at the CooksRecipes website. The Cooks site has one of the largest selections of recipes that I have come across, so be sure check it out soon! Enjoy and Make 2019 a Healthy One! https://www.cooksrecipes.com/index.html

This week’s Sunday’s Chicken Dinner Recipe is – Southwest Chicken Skillet.

Southwest Chicken Skillet
A Southwestern-style skillet supper with chicken breasts, Mexican-style tomatoes, diced yams, green chiles, hominy and fresh cilantro seasoned with mild green taco sauce.

Recipe Ingredients:
2 tablespoons vegetable oil
6 boneless, skinless chicken breast halves
Salt and freshly ground black pepper to taste
6 garlic cloves, finely chopped
1 (14.5-ounce) can Mexican-style stewed tomatoes
1 large yam, peeled, cut into 1/2-inch dice
1 (4-ounce) can diced green chiles
1 (15-ounce) can yellow or white hominy, drained
1/2 cup chicken broth
1/2 cup packed chopped fresh cilantro – divided use
1/4 cup bottled mild green taco sauce

Cooking Directions:
1 – Heat oil in large skillet over medium-high heat. Season chicken with salt and pepper. Sauté chicken until golden brown, about 4 minutes per side. Transfer chicken to a bowl; set aside.
2 – Pour off all but 1 tablespoon drippings from skillet. Add garlic and cook about 30 seconds. Add stewed tomatoes, yam, chiles, hominy, broth, 1/4 cup cilantro and taco sauce.
3 – Return chicken to skillet, including any juices in bowl, stir to combine and cover skillet. Reduce heat to medium-low and simmer until chicken is just tender, about 20 minutes, removing cover last 5 minutes to reduce juices to sauce consistency.
4 – Transfer to large deep serving platter. Garnish with remaining cilantro.

Makes 6 servings.
https://www.cooksrecipes.com/chicken/southwest-chicken-skillet-recipe.html

Sunday’s Chicken Dinner Recipe – Chicken Legs with Glazed Eggplant, Zucchini and Apricots SUNDAY

August 18, 2019 at 6:02 AM | Posted in chicken, CooksRecipes, Sunday's Chicken Dinner | Leave a comment
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This week’s Sunday’s Chicken Dinner Recipe is – Chicken Legs with Glazed Eggplant, Zucchini and Apricots. Made using Whole Chicken Leg Quarters along with Rosemary, Balsamic Vinegar, Honey, Eggplant, Zucchini, and Apricots. Grab your skewers and fire that grill up for this week’s recipe! The recipe is from the CooksRecipes website where you’ll find a huge selection of recipes that will please every one’s tastes, diets, and cuisines so check it out today. Enjoy and Make 2019 a Healthy One! https://www.cooksrecipes.com/index.html

Chicken Legs with Glazed Eggplant, Zucchini and Apricots

Recipe Ingredients:
4 whole chicken leg quarters
2 teaspoons salt – divided use
1 teaspoon freshly ground pepper – divided use
1 tablespoon finely chopped fresh rosemary
4 cloves garlic, minced
2 tablespoons olive oil
3/4 cup balsamic vinegar
2 tablespoons honey
1 tablespoon lemon juice
1 small eggplant, sliced into 1/2 to 3/4-inch slices
2 small zucchini, sliced into 1/2 to 3/4-inch slices
8 dried apricots
8 wooden or metal skewers

Cooking Directions:
1 – In a small bowl, combine salt, pepper, rosemary, garlic and olive oil. Crush into a paste by pressing the garlic to the sides and bottom of the bowl with the back of a spoon.
2 – Place chicken legs in baking dish and rub all over with garlic rosemary paste, rubbing over and under skin. Allow chicken to marinate for 30 minutes.
3 – While chicken is marinating, combine balsamic vinegar, honey, 1/2 teaspoon salt, 1/2 teaspoon ground black pepper and lemon juice in a small saucepan. Bring to a boil and reduce by half, about 15 to 20 minutes. If using wooden skewers, soak skewers in water to prevent burning while cooking.
4 – Place vegetables and apricots in a large bowl. Pour balsamic glaze over; toss to coat well. String vegetables and apricots onto skewers, alternating between eggplant, zucchini and apricots. Reserve any remaining glaze in bowl.
5 – Preheat broiler or prepare grill by heating on high, covered for about 10 minutes. Adjust grill heat to medium high after preheating.
6 – Over medium high heat, sear or broil chicken on lightly oiled rack. Turn over once until well browned, cooking for a total of 6 to 8 minutes. Continue to cook chicken, moving and turning to avoid burning. Grill or broil chicken, until it reaches an internal temperature of 170°F (76.6°C), about another 20 to 25 minutes.
7 – When chicken is halfway done, place vegetable skewers on grill or under broiler. Grill, turning often, until vegetables are tender and browned but not falling off of skewers, about 15 to 20 minutes.
8 – To Serve: Place chicken on a platter, arrange skewers (or remove vegetables from skewers if preferred) next to chicken. Drizzle warm vegetables with remaining honey balsamic glaze.
Makes 4 servings.

Nutritional Information Per Serving (1/4 of recipe): Calories: 340; Total Fat: 9g; Cholesterol: 70mg; Total Carbs: 38g; Protein: 30g; Sodium: 960mg.
https://www.cooksrecipes.com/chicken/chicken_legs_with_glazed_eggplant_zucchini_and_apricots_recipe.html

Sunday’s Chicken Dinner Recipe – Grilled Buffalo Chicken Tenders

August 11, 2019 at 6:02 AM | Posted in Diabetes Self Management, Sunday's Chicken Dinner | Leave a comment
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This week’s Sunday’s Chicken Dinner Recipe is – Grilled Buffalo Chicken Tenders. Gather the family and friends for this week’s recipe for Grilled Buffalo Chicken Tenders along with a side of Mini Cornbread Muffins! Chicken Breast Cutlets in a Marinade of Walden Farms Calorie Free Thick ‘N Spicy BBQ Sauce and served with a side of Walden Farms Calorie Free Bleu Cheese Salad Dressing for dipping. Also included is a recipe for Mini Cornbread Muffins. You can both these recipes at the Diabetes Self Management website. At the Diabetes Self Management website you’ll find a huge selection of Diabetic Friendly recipes, Diabetes News, Diabetes Management tips, and more so check it out today! Enjoy and Make 2019 a Healthy One! https://www.diabetesselfmanagement.com/

Grilled Buffalo Chicken Tenders
Ingredients
2 skinless chicken breast cutlets (about 4 ounces each)
6 tablespoons Walden Farms Calorie Free Thick ‘N Spicy BBQ Sauce, divided
1/4 cup Walden Farms Calorie Free Bleu Cheese Salad Dressing
1 dash hot sauce (optional)

Directions
1 – Cut chicken into “tender” size pieces. Marinate chicken in Walden Farms Calorie Free Thick ‘N Spicy BBQ sauce for at least 30 minutes.

2 – Prepare grill for direct grilling. Brush off excess BBQ Sauce, then place chicken on grill.

3 -Stir dash hot sauce, if using, into remaining Walden Farms Calorie Free Thick ‘N Spicy BBQ Sauce and baste chicken as it grills. Grill chicken until cooked through and juices run clear.

Serve with Walden Farms Calorie Free Bleu Cheese Salad Dressing for dipping.

Yield: 1 serving.

Nutrition Facts Per Serving:
Calories: 160 calories, Carbohydrates: 0 g, Protein: 36 g, Fat: 4 g, Saturated Fat: 1.5 g, Cholesterol: 65 mg, Sodium: 490 mg, Fiber: 0 g
https://www.diabetesselfmanagement.com/recipes/snacks-appetizers/grilled-buffalo-chicken-tenders/

 

Mini Cornbread Muffins
Ingredients
1 cup stone ground cornmeal*
3/4 cup all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons sugar
3 tablespoons cholesterol-free egg substitute
3 tablespoons canola oil
1 cup low-fat buttermilk

Directions
1 – Heat oven to 375°F. Spray 2 mini-muffin tins with nonstick cooking spray.

2 – Mix together cornmeal, flour, baking powder, baking soda, salt, and sugar in large mixing bowl.

3 – Mix egg substitute, oil, and milk in medium bowl. Add to flour mixture; stir until just blended.

4 – Spoon batter into mini-muffin tins. Bake 13 to 15 minutes or until lightly browned, and wooden pick inserted in center comes out clean.

*Note: Stone ground cornmeal makes muffins with a rustic, authentic taste, and is found in grocery stores and health food stores.

Note: Freeze extra muffins in well-sealed freezer bag.

Yield: 9 servings.

Serving size: 2 muffins.

Nutrition Facts Per Serving:
Calories: 160 calories, Carbohydrates: 23 g, Protein: 4 g, Fat: 6 g, Saturated Fat: 1 g, Cholesterol: 0 mg, Sodium: 420 mg, Fiber: 3 g
https://www.diabetesselfmanagement.com/recipes/sides/mini-corn-bread-muffins/

Sunday’s Chicken Dinner Recipe – Spicy Chicken and Corn on the Cob

August 4, 2019 at 6:02 AM | Posted in CooksRecipes, Sunday's Chicken Dinner | Leave a comment
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This week’s Sunday’s Chicken Dinner Recipe is Spicy Chicken and Corn on the Cob. I got a good one for this week’s recipe! For making the Chicken you’ll need; Chicken Pieces, Butter, Dijon Mustard, Cider Vinegar, Thyme, Salt, Hot Pepper Sauce, and Bread Crumbs. You’ll be baking both the Chicken and Corn on the Cob. The recipe is off the CooksRecipes website (Recipe courtesy of the National Chicken Council). At the CooksRecipes site you’ll find a huge selection of recipes that will satisfy all tastes, diets, and cuisines. Enjoy and make 2019 a Healthy One! https://www.cooksrecipes.com/index.html

Spicy Chicken and Corn on the Cob

Recipe Ingredients:
3 pounds chicken pieces
6 tablespoons butter, melted
2 tablespoons Dijon mustard
2 tablespoons cider vinegar
1 teaspoon dried thyme
1/2 teaspoon salt
2 teaspoons hot pepper sauce
4 ears corn on the cob, husked
1/4 cup dry bread crumbs

Cooking Directions:
1 – Preheat oven to 400°F (205°C).
2 – In medium bowl, stir together melted butter, mustard, vinegar, thyme, salt and hot pepper sauce. Brush corn and chicken thoroughly with butter mixture.
3 – Arrange chicken in one layer in a baking dish. Sprinkle chicken with bread crumbs.
4 – Set corn in another baking dish; cover with aluminum foil.
5 – Bake chicken and corn for one hour; serve hot.

Makes 4 servings.

https://www.cooksrecipes.com/chicken/spicy_chicken_and_corn_on_the_cob_recipe.html

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 comment
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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/

Sunday’s Chicken Dinner Recipe – Country French Chicken SUNDAY

July 21, 2019 at 6:02 AM | Posted in CooksRecipes, Sunday's Chicken Dinner | Leave a comment
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This week’s Sunday’s Chicken Dinner Recipe is – Country French Chicken. Chicken Pieces cooked in White Wine with Mushrooms, Celery, Carrots and Onion. Bring French Style Cooking to your Sunday Dinner Table! The recipe is from one of my favorite sites, the CooksRecipes website. Enjoy and Make 2019 a Healthy One! https://www.cooksrecipes.com/index.html

Country French Chicken
French country-style chicken (coq au vin) cooked in white wine with mushrooms, celery, carrots and onion.

Recipe Ingredients:
2 pounds chicken pieces
Nonstick cooking spray
1 cup fresh mushrooms, sliced
1 cup sliced celery
1 cup dry white wine
1 cup coarsely chopped carrot
1 medium onion, cut into small wedges
1 garlic clove, minced
1 bay leaf
2 tablespoons snipped fresh parsley
1/4 teaspoon thyme, crushed

Cooking Directions:
1 – Remove the skin from the chicken. Rinse chicken; pat dry.
2 – Spray a large cold skillet with non-stick spray coating. Preheat skillet over medium heat. Brown chicken on all sides in hot skillet.
3 – Drain fat from skillet. Season chicken lightly with salt and pepper. Add mushrooms, celery, white wine, carrot, onion, garlic, bay leaf, parsley, and thyme to the skillet. Bring to boiling; reduce heat. Cover and simmer for 35 to 40 minutes or until chicken is tender and no longer pink. Discard bay leaf.
4 – Transfer chicken and vegetables platter; keep warm. For sauce, bring liquid in skillet to boiling. Cook about 3 minutes or until reduced to 1/2 cup. Pour sauce over chicken and vegetables.
Makes 6 servings.
https://www.cooksrecipes.com/diabetic/country-french-chicken-diabetic-recipe.html

Sunday’s Chicken Dinner Recipe – Oven-Fried Buttermilk Chicken

July 7, 2019 at 6:02 AM | Posted in CooksRecipes, Sunday's Chicken Dinner | Leave a comment
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This week’s Sunday’s Chicken Dinner Recipe is – Oven-Fried Buttermilk Chicken. Chicken Thighs, Buttermilk, Parmesan Cheese, and Seasonings make up this delicious dish! It’s from the CooksRecipes website which has a huge selection of recipes to please all tastes so check it out today. So Enjoy and Make 2019 a Healthy One! https://www.cooksrecipes.com/index.html

Oven-Fried Buttermilk Chicken
Chicken thighs are dipped in buttermilk and dredged in an herb-seasoned Parmesan and wheat germ coating and baked until tender on the inside, crisp on the outside.

Recipe Ingredients:
1/2 cup freshly grated Parmesan cheese
1/2 cup wheat germ
1/2 teaspoon dried rosemary
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon dried thyme
1/4 teaspoon garlic powder
1/8 teaspoon freshly ground pepper
8 chicken thighs
3/4 cup buttermilk

Cooking Directions:
1 – Preheat oven to 325°F (160°C). Lightly grease baking sheet.
2 – Combine all ingredients except chicken and buttermilk in pie plate or shallow dish.
3 – Dip chicken in buttermilk, then roll in dry mixture and place on prepared baking sheet.
4 – Bake until juices run clear when chicken is pricked with a fork, about 50 minutes.

Makes 4 servings.
https://www.cooksrecipes.com/chicken/oven-fried-buttermilk-chicken-recipe.html

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