Diabetes Friendly Recipe : Indian-Spiced Chicken with Tomato Chutney

Its a diabetes friendly recipe. Chutney is a spicy fruit condiment that's widely used in Indian-style recipes. Here, the tomato chutney is served over chicken spiced with coriander, curry powder, and cumin. Enjoy the recipe..
 

Ingredients :

       Chutney:

•     1 1/2 teaspoons olive oil $
•     1/4 cup chopped shallots
•     1 teaspoon minced seeded serrano chile
•     1/4 teaspoon minced peeled fresh ginger
•     1 garlic clove, minced
•     1 cup coarsely chopped seeded tomato $
•     2 tablespoons red wine vinegar
•     1 tablespoon sugar
•     1 teaspoon mustard seeds
•     1/2 teaspoon salt

   
    Chicken:

•     2 teaspoons olive oil $
•     1/2 teaspoon ground coriander
•     1/2 teaspoon curry powder
•     1/4 teaspoon ground cumin
•     1/4 teaspoon black pepper
•     4 (6-ounce) skinless, boneless chicken breast halves $
•     1/2 teaspoon salt
•     Cooking spray

Preparation :

    1. To prepare chutney, heat 1 1/2 teaspoons oil in a small saucepan over medium
       heat. Add shallots and serrano; cook 2 minutes, stirring frequently. Add ginger
       and garlic; cook 30 seconds, stirring frequently. Add tomato, vinegar, sugar,
       mustard seeds, and 1/2 teaspoon salt; bring to a boil. Cover, reduce heat, and
       simmer 10 minutes. Uncover and simmer 5 minutes or until mixture is thick. Set
       aside, and keep warm.

    2. Prepare grill.

    3. To prepare chicken, heat 2 teaspoons oil in a small saucepan over medium heat.
       Add coriander, curry, cumin, and black pepper; cook 1 minute, stirring
       frequently. Brush mixture evenly on both sides of chicken; sprinkle evenly with
       1/2 teaspoon salt.

    4. Place chicken on grill rack coated with cooking spray; grill 4 minutes on each
       side or until chicken is done. Serve chutney over chicken.

Diabetic Friendly easy recipe : Uncle Bill's Microwave Potato Chips

These quick and easy diabetic meals will come together fast (some in as little as 15 minutes), leaving you more time to enjoy your family. Rather than sweat over the stove, try one of these fast diabetic recipes tonight.

Ingredients:

1. 4 large potatoes (russet, yellow gold, white or red potatoes)

2. your choice spices (granulated garlic powder, seasoning salt, cayenne pepper, dried  
   dill weed, granulated garlic powder)

3. vegetable oil, for microwave bacon tray


Directions:

1. If potatoes are old, peel and slice thin, less than 1/16" in thickness (paper
   thin), slicing across the potato.

2. If the potatoes are new or good skins, DO NOT PEEL, just scrub well, then slice
   them less than 1/16" in thickness (paper thin), slicing across the potato.

3. Place potato slices in a bowl, sprinkle with some salt (if desired) cover with
   cold water and let sit for 10 minutes.

4. Remove potato slices in batches onto paper toweling and pat dry.

5. If you have a microwave bacon tray, rub the tray with a vegetable oil, then place
   the sliced potatoes flat on the tray in a single layer.

6. Sprinkle with your choice of herbs or spices or just leave them plain.

7. Cover with a microwaveable, round heavy plastic cover.

8. Microwave on HIGH (full power) for 5 to 5 1/2 minutes or until they curl slightly
   and are a very light brown in color.

9. Cooking time could vary slightly, depending on the wattage of your microwave and
   the thickness of the slices. The thinner the slices, the quicker they cook and the
   tastier they are.

10. You do not have to turn the sliced potatoes over.

11. If you do not have a bacon tray, use a microwave safe casserole dish.

12. Rub the inside of the dish with some olive oil for the first batch of potato chips.

13. I do not know why, but I find that if you do not rub oil the first time, some
    chips will tend to stick to the dish.

14. After the first batch is done, you do not have to rub the dish again.

15. Continue to microwave the remainder of sliced potatoes as noted above.

16. If using a bacon tray, after the first batch is cooked, you can reduce the
      microwaving time to 4 1/2 minutes and even less as you continue to microwave each
      batch.

   

17. NOTE: You can also use PARCHMENT PAPER to microwave the potato slices. Lightly
    spray or rub the parchment paper with some vegetable oil or a Pam spray. Place
    your potato slices on the parchment paper, then sprinkle them with whatever you
    like and then place another piece of parchment paper on top. This will help
    microwave the potatoes more evenly and they should turn out nice and crisp.
    Microwaving time should be between 5 and 6 minutes.

18. ADDITIONAL IDEAS, suggested by Deb K:.

19. Granulated garlic powder with parsley.

20. Cracked black pepper, grated parmesan and sea salt sprinkled after removing from
    microwave.

21. Another, after removing chips from microwave, sprinkle with grated cheddar cheese,
    zap for a few seconds to melt the cheese, then add a dab of sour cream.

22. A great dip is Robert Rothschild Farm Dips:.

23. Emerald Isle Onion Dill and Horseradish Dip.

Diabetes Friendly Dessert Recipe : Pumpkin Mousse

Find thousands of delicious diabetic recipes including low-sugar snacks, healthy entrees, and sugar-free. Enjoy the recipe..

What You Need :

• 1 pkg. (4-serving size) Jell-O Vanilla Fat Free Instant Pudding
• 1-1/2 cups cold skim milk
• 1 cup canned pumpkin
• 1 tsp. pumpkin pie spice
• 1 cup thawed Cool Whip Light Whipped Topping
• 2 Tbsp. chopped pecans, toasted

How to Make :

1. BEAT pudding mix and milk in medium bowl with whisk 2 min. Add pumpkin and spice;  

    mix well. Stir in Cool Whip.

2. REFRIGERATE 1 hour.

3. TOP with nuts just before serving.

   

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