Chicken and Vegetables with Cashews

Source: Healthy Calendar Diabetic Cooking, page 120
Submitted by: Audrey

Servings: 6
Ready in: 40 minutes
Side dish suggestions: rice or Chinese noodles

INGREDIENTS 
1 (4.5-ounce can) fat-free, reduced-sodium chicken broth
4 cups water
1 pound boneless, skinless chicken breasts
2 teaspoons sesame oil
Cooking spray
2 medium carrots, sliced into thin sticks
2 medium celery stalks, chopped
2 cups pea pods
3 cups broccoli florets
¼ cup cashews
2 tablespoons cold water
1 tablespoon cornstarch
1 tablespoon lite soy sauce
¼ teaspoon crushed red pepper flakes
½ teaspoon salt

DIRECTIONS

1. In a large soup pot, bring broth and water to a boil. Reduce to a low simmer and add chicken breast. Simmer the chicken breast for 20 minutes. Remove from liquid and reserve 1 cup of the broth.
2. Using a fork, shred the chicken and set aside.
3. Add sesame oil and a generous amount of cooking spray to a large, nonstick skillet or wok over medium-high heat. Add carrots, celery, pea pods, and broccoli, and stir-fry 3-4 minutes. Add cashews and chicken to skillet.
4. In a small bowl, whisk together cold water, cornstarch, soy sauce, crushed red pepper, and salt. Whisk in reserved chicken broth. Pour liquid over vegetables and chicken. Bring to a boil and reduce heat to simmer for 2 minutes.

Sticky Chicken

Source: adapted from Allrecipes
Submitted by: Susan

Servings: 4
Ready in: 30 minutes
Side dish suggestions: rice; steamed carrots and snow peas, or sugar-snap peas

INGREDIENTS 
3 boneless, skinless chicken breasts, cut into bite-size chunks
2 T oil
2 T all purpose flour
1/4 c soy sauce
3 T brown sugar
2 T honey
1/2 t (or more to taste) red pepper flakes

DIRECTIONS

1. Heat oil in large skillet over med-high heat. Add chicken and cook until done and lightly browned. 
2. Meanwhile, mix soy sauce, brown sugar, honey, and pepper in a small bowl. Reduce heat to low-med. 
3. Stir in flour and cook for 2 minutes. Pour in sauce and stir to coat chicken. 
4. Reduce heat again and cook 3-5 minutes, continuing to stir occasionally and watching for burning.

Grownup Grilled Cheese

Source: Pinterest
Submitted by: Amber

Ready in: 20 minutes
Side dish suggestions: Applesauce, Chips

Greek Lemon Chicken

Source: Healthy Calendar Diabetic Cooking, page 280
Submitted by: Audrey

Servings: 4
Ready in: 50 minutes
Side dish suggestions: brown rice, steamed broccoli and carrots

INGREDIENTS 
3 tablespoons fresh lemon Juice
2 teaspoons olive oil
3 garlic cloves, minced
1 teaspoon chopped fresh oregano (or 1/4 teaspoon dried oregano)
4 4-ounce boneless, skinless chicken breasts
Cooking spray
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 cups cooked brown rice

DIRECTIONS

1. In a medium bowl, whisk together lemon juice, olive oil, garlic, and oregano. Add chicken breasts to marinade and turn to coat. Marinate chicken in refrigerator for 30 minutes.
2. Coat a large nonstick skillet with cooking spray. Remove chicken from marinade and season well with salt and pepper. Reserve marinade. Cook chicken over high heat for approximately 5-7 minutes on each side. Add reserved marinade to pan and bring to a boil for 1 minute.
3. Serve chicken breasts over brown rice.

Marinated Ranch Broiled Chicken

Source: Allrecipes
Submitted by: Amber

Servings: 4
Ready in: 1 hour, 20 minutes
Side dish suggestions:

INGREDIENTS 
4 skinless, boneless chicken breast halves
2 (1 ounce) packages dry Ranch-style dressing mix
1/4 cup olive oil
2 tablespoons red wine vinegar

DIRECTIONS

1. Combine the dressing mix, oil and vinegar in a large, resealable plastic bag and mix together. Add chicken to bag, seal and shake to coat; work mixture into the meat.
2. Refrigerate to marinate for at least 1 hour, or overnight if possible.
3. Preheat oven to Broil/Grill.
4. Remove chicken from bag, discarding any remaining marinade, and broil for 10 to 15 minutes or until cooked through and no longer pink inside.

Baked Omelet Squares

Source: adapted from Allrecipes
Submitted by: Lauren

Servings: 8
Ready in: 45 minutes
Side dish suggestions: Whole Wheat Toast, Fruit Salad

INGREDIENTS 
1/4 cup butter
1 small onion, chopped
1 1/2 cups shredded Cheddar cheese
1/2 bag frozen spinach
chopped cooked ham or bacon
sliced jalapeno peppers (optional)
12 eggs, scrambled
1/2 cup milk
1/2 teaspoon salt and pepper, to taste

DIRECTIONS

1. Preheat oven to 400 degrees F (205 degrees C). Grease a 9x13 inch baking dish.
2. Melt the butter in a skillet over medium heat, and cook the onion and spinach until tender. 
3. Spread Cheddar cheese in the bottom of the prepared baking dish. Layer with sauteed onion and spinach, ham, and jalapeno peppers. In a bowl, scramble eggs together with milk, and season with salt and pepper. Pour egg mixture over ingredients, but do not stir.
4. Bake, uncovered, in the preheated oven for 30 minutes, or until no longer runny in the center and slightly brown on top. Allow to cool slightly, then cut into squares and serve.

Ready in: 45 minutes