Post by JJ Judkins on Apr 25, 2012 16:56:23 GMT -6
Diabetic - Holiday-Chicken, Brown Rice, and Vegetable Skillet
If you need to limit gluten in your diet, this hearty gluten-free entree is
a tasty solution, and you won't know the difference.
PER SERVING: 290 cal., 5 g total fat (1 g sat. fat), 48 mg chol., 661 mg
sodium, 39 g carb., 6 g fiber, 23 g pro. Exchanges: 1 vegetable, 2 starch, 2
very lean meat, 0.5 fat. Carb choices: 2.5.
2 tablespoons dried porcini mushrooms
2 teaspoons olive oil
1/2 cup chopped onion
1/2 cup sliced celery
1/2 cup bite-size strips red or green sweet pepper
1 14-ounce can reduced-sodium chicken broth
11/2 cups instant brown rice
4 medium carrots, cut into thin bite-size strips
2 cups chopped cooked skinless chicken breast (10 ounces)
11 3.75- or 14-ounce can artichoke hearts, drained and halved
1 teaspoon poultry seasoning
1/2 teaspoon garlic-herb salt-free seasoning blend
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon ground black pepper
1. Place mushrooms in a small bowl; add enough boiling water to cover. Let
stand for 5 minutes; drain. Snip mushrooms and set aside.
2. In a very large skillet, heat oil over medium heat. Add onion, celery,
and sweet pepper; cook about 4 minutes or until vegetables are tender,
stirring mixture occasionally.
3. Add chicken broth and mushrooms to skillet. Bring to boiling. Stir in
uncooked rice. Return to boiling; reduce heat. Cover and simmer for 5
minutes. Stir in carrots. Cover and cook for 5 minutes more. Stir in
chicken, artichokes, poultry seasoning, seasoning blend, salt, garlic
powder, and pepper. Heat through. Makes 5 (11/3-cup) servings.
Diabetic Living Holiday Cooking
If you need to limit gluten in your diet, this hearty gluten-free entree is
a tasty solution, and you won't know the difference.
PER SERVING: 290 cal., 5 g total fat (1 g sat. fat), 48 mg chol., 661 mg
sodium, 39 g carb., 6 g fiber, 23 g pro. Exchanges: 1 vegetable, 2 starch, 2
very lean meat, 0.5 fat. Carb choices: 2.5.
2 tablespoons dried porcini mushrooms
2 teaspoons olive oil
1/2 cup chopped onion
1/2 cup sliced celery
1/2 cup bite-size strips red or green sweet pepper
1 14-ounce can reduced-sodium chicken broth
11/2 cups instant brown rice
4 medium carrots, cut into thin bite-size strips
2 cups chopped cooked skinless chicken breast (10 ounces)
11 3.75- or 14-ounce can artichoke hearts, drained and halved
1 teaspoon poultry seasoning
1/2 teaspoon garlic-herb salt-free seasoning blend
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon ground black pepper
1. Place mushrooms in a small bowl; add enough boiling water to cover. Let
stand for 5 minutes; drain. Snip mushrooms and set aside.
2. In a very large skillet, heat oil over medium heat. Add onion, celery,
and sweet pepper; cook about 4 minutes or until vegetables are tender,
stirring mixture occasionally.
3. Add chicken broth and mushrooms to skillet. Bring to boiling. Stir in
uncooked rice. Return to boiling; reduce heat. Cover and simmer for 5
minutes. Stir in carrots. Cover and cook for 5 minutes more. Stir in
chicken, artichokes, poultry seasoning, seasoning blend, salt, garlic
powder, and pepper. Heat through. Makes 5 (11/3-cup) servings.
Diabetic Living Holiday Cooking