Diabetic Recipes Sure to Please this Easter!

Looking for something to make for dinner this Easter?  Try these two Diabetic friendly recipes sure to please everyone!

Confetti Vegetable Kugel
A colorful and delicious baked vegetarian dish made with fresh vegetables and herbs. 
Ingredients
3 medium zucchini, unpeeled
3 medium carrots, peeled
2 sweet potatoes, peeled (about 1 pound)
2 medium onions
2 medium garlic cloves
½ cup chopped parsley
3 tbsp fresh basil, or 1 tsp dried
4 eggs
4 egg whites
½ cup potato starch, or matzo meal
1 ¼ tsp salt (to taste)
½ tsp black pepper (to taste)
2 tsp olive oil
Directions
1. Preheat oven to 375 degrees F. Grate zucchini, carrots, and sweet potatoes (can be done in the food processor). Finely mince onions, garlic, parsley, and basil.
2. Combine with remaining ingredients in a large mixing bowl and mix well.
3. Spray a 3-quart rectangular or oval casserole dish with nonstick spray. Add vegetable mixture and spread evenly.
4. Bake in oven for 1 hour and 10 minutes, or until golden brown and firm.
Nutritional Facts:  12 Servings, calories:  99.5, Total Carbs:  15.3g, Dietary Fiber:  2.2g, Sugars:  4.2g, Total Fat:  2.7g, Saturated Fat:  0.7g, Unsaturated Fat:  2g, Potassium:  290.3mg, Protein:  4.6g, Sodium:  313.5g.  
Dietary Exchanges:  1 vegetable
 
Roast Leg of Lamb
Rosemary and garlic roasted lamb. 
Ingredients
3 tbsp mustard, honey, whole grain
2 medium garlic cloves, minced
1 ½ tsp dried rosemary, crushed
½ tsp black pepper
4 lb Lamb, leg, whole, lean, raw, choice, 1/4″ trim, well trimmed, boned, rolled and tied
1 pinch mint apple jelly (optional)
Directions
1. Preheat the oven to 400 degrees F, then combine mustard, garlic, rosemary, and pepper. Rub the mustard mixture over lamb.
2. Add the roast to a shallow, foil-lined roasting pan and place on meat rack and roast for 15 minutes.
3. Reduce the temperature of the oven to 325 degrees F and roast the lamb for about 20 minutes per pound for medium or until the internal temperature of the lamb reaches 145 degrees F. (Use a meat thermometer and insert into thickest part of roast, to properly test temperature)
4. Take roast from pan and transfer to cutting board, then cover roast with foil and let stand for 10 to 15 minutes before carving because the internal temperature of the roast will continue to rise 5 to 10 degrees F while it is standing.
5. Cut and discard the string from the roast then carve into 20 slices and serve with mint jelly if desired.
Nutritional Facts:  12 servings, Calories:  231.5, Total Carbs:  2.1g, Dietary Fiber:  0.2g, Sugars:  1.1g, Total Fat:  8g, Saturated Fat:  2.8g, Unsaturated Fat:  5.2g, Potassium:  502.1mg, Protein:  35.4g, Sodium:  136mg
Dietary Exchanges:  4 meat
These recipes (and more!) can be found by going to dLife.
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Tasty Tuesday: Recipe Courtesy of Robin Miller

Last week I posted some excellent cooking tips, money saving ideas, etc. all courtesy of Robin Miller of Food Network. As promised, here is another recipe using the Tysons Fully Cooked Chicken Breast Strips and let me tell you…IT IS EXCELLENT! It is rare that every member of my family will eat what is put on the table at the same time. I usually have one child that won’t eat it. Well not this time!

Chicken Parmesan Casserole
Recipe Courtesy of Robin Miller and Tyson Foods

Recipe serves 4
Preparation Time: 30 minutes
Time Savings: 30 minutes compared to traditional recipe
Ingredients
  • 1 pound whole wheat pasta
  • 2 packets (6 ounces each) Tyson® Fully Cooked Grilled Chicken Breast Strips
  • ¾ cup prepared no-salt added tomato sauce (pasta sauce or pizza sauce)
  • 1 cup shredded mozzarella cheese, regular or part-skim
  • 3 tablespoons grated parmesan cheese
  • 2 tablespoons Panko bread crumbs
  • Pinch salt and ground black pepper

Preparation Instructions

  1. Cook whole wheat pasta according to package directions. Drain and set aside.
  2. Preheat oven to 375 degrees Fahrenheit.
  3. Arrange chicken breast strips in the bottom of a shallow baking dish. Pour tomato sauce over the chicken and sprinkle mozzarella cheese over the tomato sauce.
  4. In a small bowl, combine the parmesan cheese and bread crumbs. Mix well and sprinkle the mixture over the mozzarella cheese.
  5. Bake for 20 minutes, or until the top of the casserole is golden brown and the cheese is bubbly, and season to taste with salt and black pepper. Let stand 5 minutes before serving.
  6. Divide whole wheat pasta among four individual bowls, spoon casserole mixture over the top and serve.

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Tasty Tuesday: Robin Millers, Chicken Pot Pie

Chicken Pot Pie
Recipe Courtesy of Robin Miller and Tyson Foods

Recipe serves 6
Preparation Time: 30-35 minutes
Time Savings: 30 minutes compared to traditional recipe

Ingredients
  • 2 teaspoons olive or vegetable oil
  • ½ cup chopped yellow or white onion
  • 2 carrots, peeled and sliced into rounds
  • 2 cans (12.5 ounces each) Tyson® Fully Cooked Premium Chunk White Chicken
  • 1 tablespoon all-purpose flour
  • 1 cup reduced-sodium chicken broth
  • 15 ounce can no-salt added tomato sauce
  • 1 Idaho or russet potato, peeled and cut into 1/2 inch cubes
  • 1 teaspoon Dijon mustard
  • ½ cup frozen corn kernels
  • ½ cup frozen peas
  • Pinch salt and ground black pepper
  • 11 ounce container refrigerated bread sticks

Preparation Instructions

  1. Preheat oven to 375 degrees Fahrenheit.
  2. To make the filling: heat the oil in a large skillet over medium-high heat. Add onions and carrots and sauté for 2 minutes. Add chicken and flour and stir well to coat everything with flour. Add broth, tomato sauce, potato and Dijon mustard and bring mixture to a boil. Reduce the heat to medium-low, partially cover and simmer for 8 minutes, or until potato cubes are fork-tender. Stir in corn and peas and remove from heat. Season to taste with salt and black pepper.
  3. Spoon mixture into a 2-quart casserole dish.
  4. To make the crust: unwrap breadsticks and separate into 12 pieces. Place (stretch if necessary) 6 of the breadstick strips (flat) on top of the casserole dish from one side of the dish to the other. Arrange the remaining breadsticks over the top, either on a diagonal or perpendicular crisscross pattern. Pinch around the edges of the casserole dish to seal the ends and secure the breadsticks to the dish.
  5. Bake 10-13 minutes or until the breadsticks are puffed and golden brown.

To form a woven lattice top: Place 6 of the breadsticks on top of the casserole dish. Fold every other breadstick back, making ends meet, and then place one breadstick crosswise just beyond the folded edge. Return the folded breadsticks to their original flat position. Fold back the strips that were just left flat and repeat the procedure. Repeat until all 6 breadsticks are woven into the breadsticks on the surface of the casserole dish.

It was a picture perfect turkey…


Until we started carving it and realized that I did not pull out the bag with the liver and heart and whatever other nasty things are in there. It was my first time ever making a turkey. I was already pretty grossed out to stick my hand in their and pull that junk out, but I did it…I just didn’t realize there were more than one bag. I just pulled out the neck bag assuming that all the gross junk was in one bag. Nope. Not true.

Note to people who pack up the turkey’s…just stick all the nasty crap in one bag. Not only will it save your company money on those little plastic bags, but it makes it much easier on the virgin turkey cookers.

Thanks.  Oh and yes, I still fed my family the turkey…after I vomited in the bathroom!

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Total Kick Butt Baked Beans!!

Normally I am not a big baked bean fan, but my husband loves them and we were having friends over for a BBQ so I made them. They were AWESOME! Absolutely the best baked beans I have ever had (if I don’t say so myself)!

So I figured I would share it with you all. I got the recipe from here.

Southern Baked Beans

1 can baked beans
1/4 cup onions, chopped (I used dried minced onions because I did not have an onion)
1/2 cup brown sugar, firmly packed
1/4 cup Ketchup
2 tsp mustard
2 tsp Worcestershire sauce

I put everything in the crock pot until it was nice and bubbly, then switched it to warm until ready to serve.

Yum Yum!!