Diabetic Dish of the Week - MAPLE DIJON CHICKEN WITH BRUSSELS SPROUTS AND BUTTERNUT SQUASH

This week's Diabetic Dish of the Week is- MAPLE DIJON CHICKEN WITH BRUSSELS SPROUTS AND BUTTERNUT SQUASH. If this just doesn't scream Fall Recipe, nothing does! Chicken combined with Brussels Sprouts and Butternut Squash along with a Maple Dijon Sauce. Like I said "Fall Recipe"! The recipe is off the Diabetic Gourmet Magazine website (https://diabeticgourmet.com/) which has a huge selection of Diabetic Friendly recipes. Salads, Soups, Entrees, Dessert, they have recipes for all! Plus don't forget to subscribe to the Diabetic Gourmet Magazine. Enjoy and Eat Healthy!



MAPLE DIJON CHICKEN WITH BRUSSELS SPROUTS AND BUTTERNUT SQUASH
This is a great recipe for fall with two seasonal favorites, brussels sprouts and butternut squash. Butternut squash is sometimes known in Australia and New Zealand as butternut pumpkin or gramma.

Ingredients

4 chicken thighs
4 chicken drumsticks
3/4 tsp kosher salt
1/2 tsp freshly ground pepper
1 TBSP olive oil
1 TBSP unsalted butter
16 Brussels sprouts (about 8 ounces), bottom trimmed, outer leaves removed, and halved
2 cups diced (1/2 inch) butternut squash
2 TBSP maple syrup
2 tsp Dijon mustard
1-1/2 cup chicken stock

Directions

1 - In a saute pan large enough to hold the chicken in a single layer, heat the olive oil over medium high heat.
2 - Season the chicken pieces with salt and pepper.
3 - Add chicken to pan, skin side down and saute for about 4-5 minutes per side or until chicken is browned.
4 - Remove chicken from pan and reserve.
5 - In same pan, add butter. Allow the butter to melt over medium heat. Add squash and sprouts to pan and sauté, tossing occasionally, until the outsides are golden brown, about 3-4 minutes.
6 - Remove from pan and hold separately from chicken.
7 - Turn heat to high and add stock, syrup and mustard. Stir and bring to a boil, stirring to scrape up the brown bits on the bottom of the pan.
8 - Add chicken back to the pan, cover, and reduce heat to medium low.
9 - Cook over medium low heat for 20-25 minutes or until chicken registers 170 degrees F with an instant read thermometer.
10 - Add vegetables back to pan, cover again, and cook for another 8-10 minutes until the vegetables are tender.
11 - Remove chicken and vegetables to a serving platter, placing vegetables around chicken.
12 - Turn heat to high and boil sauce until it is reduced and slightly thickened, about 2-3 minutes.
13 - Spoon sauce over chicken and serve.

NUTRITIONAL INFORMATION PER SERVING:

Calories: 430
Fat: 23 grams
Saturated Fat: 7 grams
Fiber: 4 grams
Sodium: 420 milligrams
Protein: 34 grams
Carbohydrates: 23 grams
Sugars: 9 grams
https://diabeticgourmet.com/diabetic-recipe/maple-dijon-chicken-brussels-sprouts-butternut-squash

Kitchen Hint of the Day!

Cooking Brussels Sprouts.........


When cooking Brussels Sprouts cut crosses through the stems of the sprouts for even cooking.

Jennie - O Recipe of the Week - Brussels Sprouts and Turkey Bacon Flatbread

This weeks Jennie - O Recipe of the Week is Brussels Sprouts and Turkey Bacon Flatbread. A healthy and delicious Appetizer that will start your Christmas Dinner off right! Made with JENNIE-O® Turkey Bacon, a favorite of mine, along with Sweet Onions, Brussels Sprouts, and Ricotta Cheese. This one's sure to please! You can find this recipe along with all the other delicious and healthy recipes at the Jennie - O website. Enjoy and make the Switch!  https://www.jennieo.com/

Brussels Sprouts and Turkey Bacon Flatbread

This Holiday appetizer recipe is guilt-free and delicious. Savory turkey bacon, thinly sliced Brussels sprouts and rich ricotta cheese come together on a crisp flatbread crust.

INGREDIENTS

2 medium sweet onions, sliced
½ (12-ounce) package JENNIE-O® Turkey Bacon
1 pound unbaked pizza dough
2 tablespoons olive oil
½ pound Brussels sprouts, thinly sliced
½ (8-ounce) container Ricotta cheese
kosher salt and freshly ground pepper
DIRECTIONS

Heat oven to 425°F.
1) In large skillet, over medium-high heat cook onion about 20 minutes or until caramelized.
2) Cook bacon according to package directions, cut into pieces. Set aside.
3) Roll pizza dough out. Place on lightly greased 10 x 15-inch jelly-roll pan. Brush with olive oil. Spread onions evenly over dough. Top with Brussels sprouts and Turkey Bacon; season with salt and pepper to taste. Bake 25 minutes on lowest rack or until browned. Dollop with ricotta cheese.

* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION

PER SERVING
Calories340
Protein13g
Carbohydrates44g
Fiber3g
Sugars9g
Fat14g
Cholesterol25mg
Sodium540mg
Saturated Fat2.5g
https://www.jennieo.com/recipes/1085-brussels-sprouts-and-turkey-bacon-flatbread

Kitchen Hint of the Day!

Brussels sprouts are an excellent source of vitamins A and C, and although they get a bad rap, our kids adore them. Store them in the fridge to prevent their leaves from turning yellow. Cut an X on the stalk end of each sprout to ensure even and quick cooking.