US $109.99
How to Make Tasty Diabetic Friendly Dishes: Mandarin Orange Chicken Salad and Chicken Artichoke Soup
If you are diabetic, or you cook for someone who is, these recipes are sure to be a hit. These are not diabetic recipes, per sey, but they are something you can prepare for the whole family or group without having to prepare something extra for the diabetic. Less work for you and no worries for the diabetic; now what could be better?
MANDARIN ORANGE CHICKEN SALAD
¾ lb boneless skinless chicken breasts, cubed
¼ cup reduced-sodium teriyaki sauce
8 cups torn mixed salad greens
1 can (11-oz) mandarin oranges, rinsed & drained
1 medium carrot, shredded
¼ cup slivered almonds, toasted
3 tbsp thinly sliced green onions
In a large resealable plastic bag, combine the chicken and teriyaki sauce. Seal the bag and turn to coat; refrigerate for 1 to 2 hours. Drain and discard the marinade.
In a large nonstick skillet coated with nonstick cooking spray, cook and stir the chicken for 5 to 7 minutes or until no longer pink. Refrigerate until chilled.
In a large bowl, combine the salad greens, chicken, oranges, carrot, almonds, and onions. In a jar with a tight fitting lid, combine the dressing ingredients; shake well. Drizzle over the salad and toss to coat.
DRESSING:
2 tbsp white wine vinegar or cider vinegar
2 tbsp olive OR canola oil
1 tbsp reduced-sodium soy sauce
2 tsp Splenda Granular
½ tsp ground ginger
¼ tsp salt
¼ tsp pepper
Follow above instructions.
Not diabetic? You can use 2 teaspoons of sugar instead of the Splenda Granular, if you desire.
ITALIAN CHICKEN ARTICHOKE SOUP
1 tbsp canola oil
1 cup chopped onion
1 tsp dried oregano
4 cups fat-free,reduced-sodium chicken broth*
1 can (14-oz) no-salt-added diced tomatoes, do not drain
2 cups water
6 tbsp minute brown rice
1/4 tsp salt
1 1/2 cups diced cooked boneless skinless chicken breast meat
1 pkg (9-oz) frozen artichoke hearts, thawed and chopped
1/4 cup chopped Italian parsley
Fresh ground black pepper, optional
4 tsp grated Parmesan cheese
Heat canola oil in soup pot over medium heat for 1 minute. Add the onion and oregano; stir and cover. Cook, stirring occasionally, for 3 minutes or until onion starts to soften and turn translucent. Stir in the broth, water, tomatoes, rice and salt. Reduce heat to simmer and simmer for 10 minutes, stirring occasionally, until the rice is tender.
Add the chicken and the artichoke hearts to the soup. Simmer another 3 to 4 minutes, just until heated through. Stir in the chopped parsley. Season to taste with fresh ground black pepper, if desired. Divide into 4 soup bowls ad sprinkle a teaspoon of the grated Parmesan over each bowl.
*May substitute vegetable broth, if desired.
NOTE: This soup yields 4 servings with each serving having 30 g protein and 33 g carbs, an excellent protein to carbs ratio for most diabetics.
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