Sunday's Chicken Dinner - Baked Chicken Breasts Supreme

I'm putting my usual Soup Special of the Day on the back burner for now and replacing it will be my new Sunday post of Sunday's Chicken Dinner. It doesn't get much more traditional thank a Chicken Dinner on Sunday. It seemed every Sunday my Grandmother would always have a big Sunday Dinner of Fried Chicken! I hope you all enjoy the new Sunday feature post!

This week's Sunday's Chicken Dinner recipe is a Baked Chicken Breasts Supreme. Its Marinated Chicken Breasts in a Yogurt, Lemon Juice, Worcestershire Sauce, Celery Seed, Hungarian Sweet Paprika, Garlic, Salt, and Pepper Marinade. The recipe is from the CooksRecipes website which has a huge selection of recipes to please all tastes! Check it out today. So Enjoy and Make 20019 a Healthy One!  https://www.cooksrecipes.com/index.html

 Baked Chicken Breasts Supreme

Recipe Ingredients:
1 1/2 cups plain yogurt or sour cream
1/4 cup lemon juice
1/2 teaspoon Worcestershire sauce
1/2 teaspoon celery seed
1/2 teaspoon Hungarian sweet paprika
1 garlic clove, minced
1/2 teaspoon salt (optional)
1/4 teaspoon freshly ground pepper
8 boneless, skinless chicken breast halves
2 cups fine dry bread crumbs

Cooking Directions:
1 - In a large bowl, combine first eight ingredients. Place chicken in mixture and turn to coat. cover and marinate overnight in the refrigerator.
2 - Remove chicken from marinade; coat each piece with crumbs.
3 - Arrange on a lightly greased shallow baking pan.
4 - Bake, uncovered, at 350°F (175°C) for 45 minutes or until juices run clear.
Makes 8 servings.

Nutritional Information Per Serving (1/8 of recipe): 271 calories, 293 mg sodium, 76 mg cholesterol, 22 gm carbohydrate, 32 gm protein, 5 gm fat.
https://www.cooksrecipes.com/diabetic/baked-chicken-breasts-supreme-diabetic-recipe.html

It’s Chili, Chowder, or Stew Saturday – Fresh Mushroom Soup for Diabetics

This week's It’s Chili, Chowder, or Stew Saturday is – Fresh Mushroom Soup for Diabetics. Made using Mushrooms, Onions, Spices, Tomato Paste, Worcestershire Sauce, and Burgundy Wine. The recipe is from the Diabetes Self Management website which has a huge selection of Diabetic Friendly Recipes along with Diabetes Management Tips, Diabetic News, and more! So check it out today. Enjoy and Make 2019 a Healthy One!  https://www.diabetesselfmanagement.com/

Fresh Mushroom Soup for Diabetics

Ingredients

2 tablespoons reduced-calorie margarine
1 package (8 ounces) crimini mushrooms, sliced (plain white mushrooms can be substituted)
1/2 medium onion, thinly sliced and separated into rings
1/4 teaspoon dried basil
1/4 teaspoon coarse ground black pepper
1/4 teaspoon garlic salt
2 cans (14 ounces each) fat-free beef broth
1 can (6 ounces) tomato paste
1 tablespoon Worcestershire sauce
2 tablespoons Burgundy wine (can omit)

Directions
* Melt margarine in a large pan. Add mushrooms and onions and cook over medium heat, stirring frequently, until onions are translucent (about 5 minutes). Stir in basil, pepper, garlic salt, and beef broth. Bring to a boil, lower heat to medium, and whisk in tomato paste, Worcestershire sauce, and wine. Heat through.

Yield: 5 1/4 cups. Serving size: 1 cup.

Nutrition Facts Per Serving:

Calories: 90 calories, Carbohydrates: 11 g, Protein: 7 g, Fat: 2 g, Saturated Fat: <1 2="" 370="" fiber:="" g="" p="" sodium:="">https://www.diabetesselfmanagement.com/recipes/soups-stews/fresh-mushroom-soup/

Zesty Barbeque Turkey Sandwiches

Zesty Barbeque Turkey Sandwiches    FRIDAY

I have another delicious and healthy recipe from the Jennie - O Turkey website, Zesty Barbeque Turkey Sandwiches. This one uses JENNIE-O® Extra Lean Boneless Turkey Breast Tenderloins along with Homemade BBQ Sauce (recipe included) You can find this recipe along with all the other delicious and healthy recipes at the Jennie - O Turkey website. Enjoy and Make the SWITCH in 2018!  https://www.jennieo.com/

Zesty Barbeque Turkey Sandwiches
Lean turkey simmered in a delicious homemade barbeque sauce make these messy-but-delicious turkey sandwiches a flavorful addition to your weeknight dinner line up.

NGREDIENTS

1 (20-ounce) package JENNIE-O® Extra Lean Boneless Turkey Breast Tenderloins, cut into ½ x 2 ½-inch strips
1 tablespoon olive oil
½ cup chopped onion
1 (15-ounce) can tomato sauce
¼ cup cider vinegar
2 tablespoons packed brown sugar
1 tablespoon Worcestershire sauce
1 teaspoon prepared mustard
4 toasted Kaiser rolls or whole grain buns, split

DIRECTIONS
1) Cook turkey strips as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer. Remove from skillet; set aside.
2) In skillet, heat oil. Add onion and cook until tender. Stir in tomato sauce, vinegar, brown sugar, Worcestershire sauce and mustard. Reduce heat to low and simmer 15 minutes, stirring occasionally.
3) Place cooked turkey into sauce and simmer until heated through. Serve on Kaiser rolls.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION

PER SERVING

Calories 390
Protein 39g
Carbohydrates 40g
Fiber 2g
Sugars 9g
Fat 8g
Cholesterol 65mg
Sodium 460mg
Saturated Fat 1.5g
https://www.jennieo.com/recipes/185-zesty-barbeque-turkey-sandwiches

It’s that time of Year…..Christmas Chex Mix

It’s just not the Christmas Holiday without my Mom’s Christmas Chex Mix! Absolutely love this! Such a great combination of ingredients – Chex Cereals, Pretzels, and the Seasonings. They say to let it cool, I love it when it first comes out of the oven and just letting cool for a couple of minutes. Enjoy, I know we do!



Christmas Chex Mix

Ingredients

3 cups corn chex
3 cups rice chex
2 cups whole wheat chex

2 cups mixed nuts
2 cups small pretzel sticks (reduced sodium)
2 1/2 sticks (1 1/4 cups) salted butter, melted
4 tablespoons Worcestershire sauce
2 1/2 teaspoons seasoned salt
3/4 teaspoon garlic powder
1/2 teaspoon onion powder

Instructions

Pre heat oven to 250 degrees F.
1 – In large bowl, mix the cereals, mixed nuts and,pretzels. Set aside.
2 – Melt the butter in a bowl (I normally do the full 2 1/2 sticks) and mix in the Worcestershire sauce, seasoned salt, garlic powder, onion powder and a good pinch of pepper. Pour the butter over the cereal mixture, tossing well for 3-5 minutes or until the cereal mixture is evenly coated.
3 – Bake 1 hour, stirring every 15 minutes. Spread on paper towels to cool, about 15 minutes (or just start eating!!). Store in airtight container.

Diabetic Dish of the Week - Sweet Potato Stew

This week's Diabetic Dish of the Week - Sweet Potato Stew. Thank you to Diana for passing along this recipe! Enjoy and Eat Healthy!

Sweet Potato Stew

Ingredients

1 cup chopped onion
1 cup chopped celery
1 cup grated peeled sweet potato
1 cup reduced-sodium vegetable broth or water
2 slices turkey bacon, crisp-cooked and crumbled
1 cup fat-free half-and-half
1 teaspoon minced garlic
1/2 teaspoon smoked paprika
1 teaspoon reduced -sodium Worcestershire sauce
Black pepper
1/4 cup minced fresh parsley

Directions
1 - Place onion, celery, sweet potato, broth, turkey bacon, garlic, paprika, and Worcestershire sauce in slow cooker. Cover; cook on low 6 hours or until vegetables are tender.
2 - Increase heat to high. Slowly stir in half-and-half. Add water, if needed, to reach desired consistency. Cook, uncovered, 35 minutes on high or until heated through.
3 - Season to taste with pepper. Stir in parsley.

Traditional Turkey Sloppy Joes

Just passing along another delicious and healthy Jennie - O Turkey recipe, Traditional Turkey Sloppy Joes. I've made my Sloppy Joes many times using the JENNIE-O® Lean Ground Turkey.  It's Sloppy Joes mad healthier and even more delicious! These Joes are 270 calories and 21 net carbs per sandwich. You can find this recipe along with all the other healthy and delicious recipes at the Jennie - O website. Enjoy and Make the Switch!  https://www.jennieo.com/


Traditional Turkey Sloppy Joes

Enjoy traditional sloppy joes with a delicious twist—as this recipe replaces classic ground beef with lean ground turkey. Bonus? You can get this easy meal on the table in less than 30 minutes.

INGREDIENTS

1 tablespoon vegetable oil
1 (16-ounce) package JENNIE-O® Lean Ground Turkey
1 small onion, chopped
½ cup bell pepper, diced
3 cloves garlic, minced
1 (8-ounce) can tomato sauce
2 tablespoons Worcestershire sauce
1 tablespoon tomato paste
¾ teaspoon salt, if desired
¼ teaspoon freshly ground black pepper
5 hamburger buns, split and toasted

DIRECTIONS

1) Heat oil in large skillet over medium heat. Cook ground turkey as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer. Add onion, bell pepper and garlic; cook 3 minutes, stirring occasionally.
2) Add tomato sauce, Worcestershire, tomato paste, salt and pepper. Simmer uncovered 10 to 15 minutes or until sauce thickens. Spoon mixture onto bottom of rolls; close with roll tops.

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


RECIPE NUTRITION INFORMATION
PER SERVING
Calories270
Protein22g
Carbohydrates25g
Fiber4g
Sugars6g
Fat9g
Cholesterol65mg
Sodium610mg
Saturated Fat2.5g
https://www.jennieo.com/recipes/181-traditional-turkey-sloppy-joes

Barbecued Chicken

Came across a delicious and Diabetic Friendly Barbecued Chicken recipe to pass along to all of you. It's from one of my favorite recipe sites, CooksRecipes. The Cooks site (http://www.cooksrecipes.com/index.html) has a large selection of recipes that will please all tastes and cuisines. So Enjoy and Eat Healthy!

Barbecued Chicken

Grilled chicken is juicier and tastes better when you brine it first—and the sweet and smoky homemade barbecue sauce is even "sweeter" without the extra calories from sugar.

Recipe Ingredients:

Barbecue Sauce:
3 cups reduced-sugar ketchup
1/4 cup SPLENDA® Brown Sugar Blend

1/3 cup cider vinegar
3 tablespoons prepared yellow mustard
3 tablespoons Worcestershire sauce
2 tablespoons molasses
1 tablespoon paprika
11/2 teaspoons salt
11/2 teaspoons garlic powder
3/4 teaspoon onion powder
3/4 teaspoon ground black pepper
2 teaspoons liquid smoke

Chicken:
1/4 cup SPLENDA® Sugar Blend
1/2 teaspoon kosher salt
1 cup hot tap water
3 cups cold water
1 pound boneless, skinless chicken breasts
1 pound boneless, skinless chicken thighs
1/2 teaspoon ground black pepper

Cooking Directions:

1 - For Barbecue Sauce: Combine all ingredients for barbecue sauce in a medium saucepan and bring to a boil over high heat. Reduce heat to medium-low and simmer 20 minutes, or until slightly thickened. (Top with a splatter guard during cooking.)
2 - Use immediately or cool, cover, and refrigerate for up to 1 month.
3 - For Chicken: Combine Splenda® Sugar Blend, salt, and hot water in 1-gallon zipper-lock bag and shake to dissolve Splenda® and salt. Add cold water and chicken. Press air out of bag, seal, and refrigerate 1 1/2 to 2 hours.
4 - Remove chicken from brine and discard brine. Refrigerate chicken until half an hour before you want to grill it (up to 1 day). Pat chicken dry with paper towels and sprinkle all over with pepper. Let rest at room temperature for 20 minutes.
5 - Heat grill to medium-high. Brush grill grate and coat with oil.
6 - Put chicken on grill, cover, and cook 5 to 7 minutes on one side. Flip chicken and brush with barbecue sauce. Cook another 5 to 7 minutes, or until chicken is no longer pink and juices run clear (about 170°F | 80°C) on an instant-read thermometer).
7 - Coat chicken with 1 1/2 cups Sweet and Smoky Barbecue Sauce.
Makes 8 servings.

Nutritional Information Per Serving (1/8 of recipe): Calories: 270; Calories from Fat: 60; Total Fat: 7g;Saturated Fat: 1.5g; Cholesterol: 70mg; Sodium: 1770mg; Total Carbs: 25g; Dietary Fiber: 1g; Sugars: 68g; Protein: 22g.

http://www.cooksrecipes.com/diabetic/barbecued_chicken_recipe.html

Halloween Party Mix

BOO! An early Halloween scary treat for everyone, Halloween Party Mix.

Halloween Party Mix

Ingredients
3 tablespoons light butter
2 tablespoons Reduced Sodium Worcestershire sauce
1 teaspoon garlic powder
1 1/2 teaspoons seasoned sea salt
7 cups crisp rice cereal squares (such as Rice Chex(R))
1 cup roasted pumpkin seed kernels
1 cup dry roasted peanuts
1 cup reduced calorie pretzel sticks
1 cup baked goldfish crackers


Directions
1 - Preheat oven to 250 degrees F (120 degrees C). Place butter in a 9x13-inch baking dish; melt in oven while it preheats.
2 - Stir Worcestershire sauce, garlic powder, and seasoned salt into melted butter. Gradually stir rice cereal squares, pumpkin seeds, roasted peanuts, pretzel sticks, and goldfish crackers into butter mixture until evenly coated.
3 - Bake in the preheated oven, stirring every 15 minutes, until crisp and fragrant, about 1 hour. Transfer party mix to paper towel-lined plates to cool.

Diabetic Dish ofthe Week - Baked Chicken Breasts Supreme

This week's Diabetic Dish of the Week is Baked Chicken Breasts Supreme. The original recipe was from Taste of Home. The lightened up and tweaked by a friend of mine.

Baked Chicken Breasts Supreme

Recipe Ingredients:

1 1/2 cups Fat Free Plain Yogurt or Reduced Fat Sour Cream
1/4 cup Lemon Juice
1/2 teaspoon Worcestershire Sauce
1 teaspoon Celery Seed
1 teaspoon Hungarian Sweet Paprika
1 Garlic Clove, minced
1/2 teaspoon Sea Salt (to taste)
1/4 teaspoon freshly Ground Pepper
8 boneless, boneless and skinless Chicken Breast halves
2 cups Progresso Italian Style Bread Crumbs

Cooking Directions:

In a large bowl, combine first eight ingredients. Place chicken in mixture and turn to coat. cover and marinate overnight in the refrigerator.
Remove chicken from marinade; coat each piece with crumbs.
Arrange on a lightly greased shallow baking pan.
Bake, uncovered, at 350°F (175°C) for 45 minutes or until juices run clear.
Makes 8 servings.