DIABETIC LIVING'S WHITE CHICKEN CHILI

This recipe and photo are from a diabetic magazine. The nutritional information they provided appears at the end of the recipe. I have copied this from my diabetic blog.

3 (15-oz) cans Great Northern Beans, rinsed and drained
4 cups reduced-sodium chicken broth
1 lb skinless, boneless chicken breast halves
2 cups finely chopped onion
1 1/2 cup chopped sweet peppers of your desired color/s
2 (4-oz) cans diced green chile peppers, undrained
4 garlic cloves, minced
2 tsp ground cumin
1 tsp dried oregano, crushed
1/2 tsp salt
1/4 tsp cayenne pepper
1 1/2 cups shredded Monterey Jack cheese, optional
Plain fat-free Greek Yogurt, optional
Fresh cilantro leaves, optional

In a 4 to 5-quart slow cooker, combine the first 11 ingredients (beans through cayenne pepper). Cover and cook on low 4 to 5 hours or high 2 to 3 hours.

Remove chicken; shred using two forks. Return to cooker. To serve, top with your choice of any or all the optional ingredients listed.

Yield: 8 servings of 1 1/2 cups
Per serving: 239 calories, 3 g (0) g sat) fat, 41 mg cholesterol, 582 mg sodium, 32 g carbs (10 g fiber, 5 g sugar), 22 g protein

EASY HERBED CHICKEN BREASTS

You already know I don't like chicken but you are always wanting more chicken recipes, so I borrowed this one for you.

Herbed Slow Cooker Chicken ~~Southern Mama~~

Ingredients 

•1 tablespoon olive oil
•1 teaspoon paprika
•1/2 teaspoon garlic powder
•1/2 teaspoon seasoned salt
•1/2 teaspoon dried thyme
•1/2 teaspoon dried basil
•1/2 teaspoon pepper
•1/2 teaspoon browning sauce, optional
•4 bone-in chicken breast halves (8 ounces each)
•1/2 cup chicken broth

Directions
•In a small bowl, combine the first eight ingredients; rub over chicken. Place in a 5-qt. slow cooker; add broth. Cover and cook on low for 4-5 hours or until meat is tender.

 

 This file photo is not this exact recipe.

APRICOT-GLAZED PORK ROAST

1 can condensed chicken broth

1 jar (18-oz) apricot preserves
1 large onion, chopped
2 tbsp Dijon mustard
1 (3 1/2-4lb) boneless pork loin roast

Mix all ingredients, except roast, in the slow cooker. Add the pork and turn to coat all around.

Place lid on cooker and cook on low 8 to 9 hours.

For a thicker sauce, remove pork when finished. Mix 2 tablespoons cornstarch and 2 tablespoons water; stir into sauce in cooker. Cover and cook on high for 10 minutes.

My late friend's recipe with a file photo.

BEAN AND SALSA TURKEY CHILI

1 tbsp canola oil

1/2 lb ground turkey*
1 can (28-oz) diced tomatoes, undrained
1 jar (16-oz) chunky salsa
1 can (15-oz) black beans
1 can (15-oz) kidney beans
1 can (15-oz) chili beans
1 tsp chili powder
1 tsp ground cumin
shredded cheddar cheese for topping

Heat canola oil in a medium skillet, add turkey and cook over medium-high heat until no longer pink.  This will probably take about 10 minutes.  Stir occasionally during the cooking process.

Transfer the turkey to a crockpot or slow cooker and add the tomatoes, salsa, black beans, kidney beans, chili beans, chili powder, and cumin.  Stir to blend well.

Place lid on cooker and cook on high setting 3 to 4 hours or on low setting approximately 6 hours.

To serve, ladle into individual bowls and top with cheddar cheese as desired.

File Photo

*Be aware when buying ground turkey (or chicken).  Read the label and be sure mixture does not contain skin which really ups the fat in the meat.

BARBECUED TURKEY CUTLETS

2 lbs turkey cutlets

1/4 cup molasses
1/4 cider vinegar
1/4 ketchup
3 tbsp Worcestershire sauce
1 tsp garlic salt
3 tbsp chopped onion
2 tbsp brown sugar
1/4 tsp pepper

Place turkey cutlets in slow cooker.  Combine remaining ingredients in a bowl and pour over cutlets.

Place lid on cooker.  Cook on low setting for 4 hours.

 

File Photo

PORK AND CABBAGE MEAL

2 lbs boneless pork chops

3/4 cup chopped onion
2 tbsp dried parsley flakes
4 cups shredded green cabbage
1 tsp salt
dash of freshly ground black pepper
1/2 tsp caraway seeds
1/8 tsp allspice
1/2 cup beef OR vegetable broth
2 medium Granny Smith apples, cored and sliced 1/4-inch thick

Place the chops in a 4 to 5-quart slow cooker or crockpot.  Layer in the following order over the chops: onions, parsley, cabbage.

Combine the slat, pepper, caraway seeds, and allspice; sprinkle over the cabbage.

Pour the broth overall.

Cover and cook on low setting 5 to 6 hours.

Approximately 30 minutes before the end of the cooking time, add the apples slices over the top of the mixture.

Yield: 6 servings

Note: This is also a good diabetic recipe having a ration of 9 g carbs and 18 g protein per serving.

File Photo of Similar Recipe

RED CURRY POT ROAST

Here is a different pot roast recipe for you.  

1 (2 to 3 lb) chuck roast
salt to taste
freshly ground black pepper to taste
2 tsp canola oil
1 yellow onion, chopped
1 tsp red curry paste
2 tsp ground cumin
1 tsp ground coriander
2 cups broth (I use vegetable, I believe the original recipe I saw said chicken)
1 can (14-oz) coconut milk
1 can (10-oz) diced tomatoes with green chiles
3 tbsp fish sauce (Asian section at the grocery store)
1/4 cup brown sugar
4 garlic cloves, minced
1 tbsp tomato paste
3-inch piece fresh ginger, peeled and sliced
juice of 1 lime
2 bay leaves
1 1/2 lbs red potatoes, halved
4 small heads baby bok choy, cut-up, leaves intact
1 1/2 tsp cornstarch
1 tbsp water
1/4 cup chopped roasted peanuts for garnish
1/4 cup chopped fresh cilantro for garnish

Generously sprinkle the meat with the salt and pepper.  Heat the oil in a large skillet; when hot add the beef and cook a few minutes to brown both sides.   Remove skillet from the heat.

Spread onion over the bottom of the crock, top with the meat.

Spoon the curry paste into the skillet; add the cumin and coriander.  Using the back of a large spoon, blend the mixture.  Return skillet to medium heat.

Pour the broth into the skillet; stir in the coconut milk.  Add the tomatoes, fish sauce, brown sugar, garlic, tomato paste, ginger, and lime juice.  Bring the mixture to a boil and pour over the meat in the cooker.  Add the bay leaves and stir to blend.

Place lid on cooker and cook on low setting approximately 8 hours.

Remove lid, take meat out of cooker and place on a cutting board.  Turn heat to high and add the potatoes and bok choy.  Replace lid and cook until potatoes are tender, about 15 minutes.

Meanwhile cut the meat into large chunks.

Blend the cornstarch into the water; stir into the mixture until smooth.  Return the meat to the cooker and cook on high until heated through, 10 to 15 minutes.

Ladle into bowls for serving.  Garnish with the peanuts and cilantro.

Yield: 6 servings.

 File Photo for Reference Only

Not this exact recipe.

TOMATILLO-BEAN DIP

2 cans (15-oz each) pinto beans, rinsed & drained

1 can (12-oz) tomatillos, drained & chopped
1 can (4.5-oz) can chopped green chilies
1 small red onion, chopped
1/4 cup vegetable broth*
1 tbsp cider vinegar
1 tsp chili powder
1/2 tsp ground cumin
1/2 tsp salt
1/8 tsp cayenne
1/4 cup chopped fresh cilantro
1 lime, juiced

In a 5 to 6-quart slow cooker or crockpot, combine the pinto beans, tomatillos, green chilies, onion, vegetable broth, vinegar, chili powder, cumin, salt, and cayenne; Stir to blend; place lid on cooker and cook 1 to 2 hours on high or 2 to 4 hours on low until the mixture is slightly thickened.
At the end of the cooking time, stir the cilantro and lime juice into the cooker; allow the mixture to cook in cooker for 5 minutes.  Puree the mixture in a food processor in batches. 
Serve dip warm or at room temperature.
Yield: 6 servings

*May use chicken or beef broth, if preferred.

tomatillo file photo

HOT 3-BEAN SALAD

4 slices bacon

1/4 cup sugar
1 tbsp cornstarch
1/2 tsp salt
1/2 cup mild taco sauce
1 can (16-oz) chili beans
1 can (16-oz) green beans, drained
1 can (16-oz) garbanzo beans, drained

Fry the bacon until crisp and remove from skillet.  Reserve 2 tablespoons of the drippings in the skillet.  Stir in the sugar, cornstarch, salt, and taco sauce.  Cook, stirring occasionally, until bubbling and thick.

Place the 3 types of beans in the crock pot or slow cooker; add the crumbled bacon.  Pour the thickened sauce overall.  Stir mixture thoroughly.  Place lid on cooker and cook on high for 2 hours.

clipart

SPICY RICE PUDDING

2 cups milk

1 cup basmati rice
1/2 cup golden raisins
1/4 cup granulated sugar
2 tbsp butter, melted
1/2 tsp vanilla
1/2 tsp ground cardamom
1 cinnamon stick
Ground cinnamon for garnish, optional

Spray slow cooker or crockpot with nonstick cooking spray.

Place the milk, rice, raisins, sugar, butter, vanilla, and cardamom in the cooker; stir to mix together well.  Add the cinnamon stick; cover and cook 2 to 2 1/2 hours on high or 4 to 5 hours on low.  Pudding is done when the rice is very soft and the pudding is thick and creamy.
Remove cinnamon stick before serving.
Variation: This pudding is good served topped with sliced banana.

file photo