CROCKPOT SALSA CHICKEN

Ingredients

5 Chicken breasts 1 16 oz. jar La Victoria Thick'N Chunky mild salsa 1/2 package Lawry's Taco Seasoning

Directions 
Trim fat from chicken. Rinse chicken and place chicken in Crock pot.
Sprinkle 1/2 package of taco seasoning onto chicken
Pour salsa over chicken.

Cook on low in crock pot 6 to 8 hours.

10 servings

Nutritional Info

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 149.3

• Total Fat: 1.5 g
• Cholesterol: 68.4 mg
• Sodium: 475.7 mg
• Total Carbs: 3.9 g
• Dietary Fiber: 0.3 g
• Protein: 27.2 g

Oven Baked Buffalo Chicken Fingers (Super Easy)

Ingredients

1/4 cup buffalo wing hot sauce
1 1/4 cups  crispy bread crumbs *id use crushed pork rinds here, lowers the carb content, adjust nutritional values accordingly*
1/2 teaspoon paprika (I add extra paprika as well as some cayenne because I like mine a bit more spicy)
1/4 teaspoon salt
2 tablespoons butter or margarine, melted
1 lb boneless skinless chicken breasts, cut crosswise into 24 (1/2-inch-thick) strips

Cooking Instructions

1. Heat oven to 425°F. Line cookie sheet with foil; spray foil with cooking spray. (I use a Silpat liner because I found the chicken sticks to the foil even with the cooking spray)
2. In shallow dish, place buffalo wing sauce. In another shallow dish, mix bread crumbs, paprika, salt and butter. Dip chicken into wing sauce (I let it marinate overnight to allow the chicken to absorb more flavor); coat evenly with bread crumb mixture. Place on cookie sheet.
3. Bake uncovered 8 to 10 minutes or until chicken is no longer pink in center and coating is starting to brown.
These can be served with celery and a ranch dressing but the ranch dressing is not calculated into the nutritional info.

Servings Per Recipe: 8

• Calories 160
• Total Fat 6g
• Saturated Fat 2.5g
• Trans Fat 0g
• Cholesterol 45mg
• Sodium 380mg
• Carbohydrate 13g
• Dietary Fiber 0g
• Protein 14g

CREAMY CHICKEN DISH

Creamy Chicken Dish Recipe

Creamy sauce coats moist chicken and garden-fresh vegetables in this meal-in-one main dishWho knew something so good could be ready to enjoy so quickly!

* 4 Servings
* Prep/Total Time: 15 min.

Ingredients

* 2 cups cubed cooked chicken
* 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
* 1 cup chopped fresh cauliflower
* 1 cup chopped fresh broccoli
* 1/4 cup sliced water chestnuts
* 2 tablespoons diced pimientos
* 1/4 teaspoon dried thyme
* 1/4 teaspoon pepper
* Hot cooked rice

Directions

* In a microwave-safe dish, combine the first eight ingredients. Cover and microwave on high for 5-7 minutes or until bubbly and vegetables are tender, stirring twice. Serve with rice. 

Yield: 4 servings.

Nutrition Facts:
1 cup equals 

212 calories,
9 g fat (3 g saturated fat),
65 mg cholesterol,
609 mg sodium,
10 g carbohydrate,
2 g fiber,
23 g protein. 

Diabetic Exchanges:
3 lean meat,
1/2 starch.

CHUTNEY-GLAZED CHICKEN

Chutney-Glazed Chicken Recipe

This makes a really delicious meal when serve with a tossed salad and dinner rolls.

* 6 Servings
* Prep: 5 min. Grill: 30 min.

Ingredients

* 1/2 cup mango chutney
* 2 tablespoons apple juice
* 2 tablespoons Dijon mustard
* 1 teaspoon curry powder
* 6 bone-in chicken breast halves (8 ounces each), skin removed

Directions

* Coat grill rack with cooking spray before starting the grill for indirect heat. In a small bowl, combine the chutney, apple juice, mustard and curry powder.
* Grill chicken meaty side down over indirect medium heat for 15 minutes. Turn; grill 15-20 minutes longer or until a meat thermometer reads 170°, basting occasionally with chutney mixture.

Yield: 6 servings.

Nutritional Analysis:
One serving (1 chicken breast half) equals
243 calories,
5 g fat (1 g saturated fat),
102 mg cholesterol,
220 mg sodium,
10 g carbohydrate,
1 g fiber,
38 g protein.

Diabetic Exchanges:
2 starch,
1 fat,
1/2 fruit.

CHICKEN VEGETABLE MEDLEY

Chicken Vegetable Medley Recipe

"This is a nice summer supper when fresh produce is abundant

* 6 Servings
* Prep: 35 min. Cook: 30 min.

Ingredients

* 6 boneless skinless chicken breast halves (4 ounces each)
* 4 tablespoons olive oil, divided
* 8 ounces fresh mushrooms, sliced
* 4 garlic cloves, minced
* 3 tomatoes, peeled, seeded and chopped
* 2 medium eggplant, peeled and diced
* 2 large green peppers, diced
* 2 medium zucchini, diced
* 1 large onion, diced
* 1 can (8 ounces) tomato sauce
* 1 bay leaf
* 1 teaspoon dried basil
* 1 teaspoon dried oregano
* 1/2 teaspoon dried marjoram
* 1/2 teaspoon dried thyme
* 1/2 teaspoon salt, optional
* 1/4 teaspoon pepper

Directions

* In a large skillet or Dutch oven over medium heat, brown chicken in 1 tablespoon of oil; set chicken aside. Add remaining oil to skillet; saute mushrooms, garlic, tomatoes, eggplant, green pepper, zucchini and onion for 10-15 minutes or until vegetables are tender. Add remaining ingredients; bring to a boil. Return chicken to skillet. Reduce heat; cover and simmer for 30-40 minutes or until chicken juices run clear. Remove bay leaf before serving. 

Yield: 6 servings.

Nutritional Analysis:
One serving (prepared with no-salt-added tomato sauce and without salt) equals 

298 calories,
13 g fat (0 saturated fat),
73 mg cholesterol,
88 mg sodium,
16 g carbohydrate,
0 fiber,
32 g protein. 

Diabetic Exchanges:
4 very lean meat,
1-1/2 fat,
1 starch.

CHICKEN STEW

Chicken Stew Recipe

Try this satisfying stew with tender chicken and veggies in a creamy gravy. There are only a handful of ingredients, but it still delivers that old-fashioned flavor. Serve it with the grilled cheese, or with fresh from the oven biscuits.

* 4 Servings
* Prep/Total Time: 30 min.

Ingredients

* 1 pound boneless skinless chicken breasts, cut into 1-inch cubes
* 1 tablespoon olive oil
* 1 package (16 ounces) frozen vegetables for stew
* 1 jar (12 ounces) chicken gravy
* 1/2 teaspoon dried thyme
* 1/4 teaspoon rubbed sage
* 1/4 teaspoon pepper

Directions

* In a large saucepan, brown chicken in oil over medium heat for 4-6 minutes or until chicken juices run clear. Drain if necessary.
* Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until vegetables are tender.

Yield: 4 servings.

Nutrition Facts:
1 cup (prepared with fat-free gravy) equals
240 calories,
6 g fat (1 g saturated fat),
70 mg cholesterol,
574 mg sodium,
19 g carbohydrate,
1 g fiber,
26 g protein.

Diabetic Exchanges:
3 very lean meat,
1 starch,
1 vegetable.

15 MINUTE MARINATED CHICKEN

15-Minute Marinated Chicken Recipe

It's a fast and tasty meal .

* 4 Servings
* Prep: 15 min. + marinating Grill: 15 min.

Ingredients

* 1/4 cup Dijon mustard
* 2 tablespoons lemon juice
* 1-1/2 teaspoons Worcestershire sauce
* 1/2 teaspoon dried tarragon
* 1/4 teaspoon pepper
* 4 boneless skinless chicken breast halves

Directions

* Combine the first five ingredients; spread on both sides of chicken. Place chicken on plate. Marinate at room temperature for 10-15 minutes or for several hours in the refrigerator.
* Grill, uncovered, over medium heat, for 10-15 minutes or until juices run clear, turning once. 

Yield: 4 servings.

Diabetic Exchanges:

One serving equals 3 lean meat;
also,

161 calories,
287 mg sodium,
73 mg cholesterol,
2 gm carbohydrate,
28 gm protein,
4 gm fat.