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Source for all recipes listed below: Brand-Name Diabetic Meals in Minutes, American Diabetes Association

Tangy Broiled Chicken

Ingredients:

6 skinless, boneless chicken breast halves (about 1 1/2 lb)
1 c refrigerated Marie’s Zesty Fat Free Red Wine Vinaigrette
3/4 c Light N Tangy V8 Vegetable Juice or V8 Picante Vegetable Juice
1 tbsp cornstarch

Directions:

Place large plastic bag in deep bowl. Add chicken. In 2-cup measure, combine vinaigrette and “V8” juice. Pour over chicken. Close bag. Refrigerate at least 4 hours or overnight, turning chicken occasionally. Remove chicken from marinade and arrange on rack in broiler pan, reserve marinade. In 1-quart saucepan, stir together cornstarch and reserved marinade until smooth. Cook over medium heat until sauce boils and thickens, stirring constantly. Brush chicken with sauce. Broil 4 inches from heat 15 minutes or until chicken is no longer pink, turning once and brushing often with sauce during cooking. If desired, serve with orange-onion salad and parslied noodles.

Makes 6 Servings.

Dietary Exchanges: 1/2 Carbohydrate, 3 Very Lean Meat

Pyramid Servings: 1/2 Sweet, 1 Meat

Nutrients Per Serving:
166 Calories
26 Calories from Fat
3 g Fat
1 g Saturated Fat
69 mg Cholesterol
281 mg Sodium
8 g Carbohydrate
0 g Dietary Fiber
5 g Sugars
25 g Protein

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Beef and Pasta

Ingredients:

3/4 lb lean ground beef (85% lean)
1 can (14.5 oz) Swanson Vegetable Broth
1 tbsp Worcestershire sauce
1/2 tsp dried oregano leaves, crushed
1/2 tsp garlic powder
1 can (about 8 oz) stewed tomatoes
1 1/2 c dry medium tube-shaped or corkscrew macaroni

Directions:

In medium skillet over medium-high heat, cook beef until browned, stirring to separate meat. Pour off fat. Add broth, Worcestershire, oregano, garlic powder and tomatoes. Heat to a boil. Stir in macaroni. Reduce heat to low. Cover and cook 10 minutes, stirring often. Uncover and cook 5 minutes more or until macaroni is done and most of liquid is absorbed. If desired, garnish with parmesan cheese.

Makes 4 Servings.

Dietary Exchanges: 2 Starch, 2 Lean Meat, 1/2 Fat

Pyramid Servings: 1 1/2 Starch, 1 Vegetable, 1 Meat

Nutrients Per Serving:
287 Calories
101 Calories from Fat
11 g Fat
4 g Saturated Fat
53 mg Cholesterol
654 mg Sodium
27 g Carbohydrate
1 g Dietary Fiber
4 g Sugars
20 g Protein

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Baked Onion Chicken

Ingredients:

1 pouch Campbell’s Dry Onion Soup Mix with Chicken Broth
2/3 c dry bread crumbs
1/8 tsp pepper
1 egg or 2 egg whites
2 tbsp water
12 skinless, boneless chicken thighs or 6 skinless, boneless chicken breast halves (about 1 1/2 lb
2 tbsp margarine or butter, melted (optional)

Directions:

With rolling pin, crush soup mix in pouch. On waxed paper, combine soup mix bread crumbs, and pepper. In shallow dish, beat together egg and water. Dip chicken into egg mixture and coat with crumb mixture. On baking sheet, arrange chicken. Drizzle with margarine. Bake at 400 degrees for 20 minutes or until chicken is no longer pink.

Makes 6 Servings.

Dietary Exchanges: 1 Starch, 4 Very Lean Meat

Pyramid Servings: 1 Starch, 1 Meat

Nutrients Per Serving:
215 Calories
43 Calories from Fat
5 g Fat
1 g Saturated Fat
108 mg Cholesterol
628 mg Sodium
11g Carbohydrate
1 g Dietary Fiber
3 g Sugars
29 g Protein

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Pasta with Broccoli and Shrimp

Ingredients:

1/4 lb Rotelle pasta
1 1/2 tsp Estee Salt-It, divided
1 tbsp + 1 tsp lemon juice, divided
1 lb fresh broccoli, trimmed, cut into bite-sized pieces (4 cups) or 4 cups frozen broccoli florets from a 16- to 20-oz bag
3/4 lb large fresh shrimp, peeled and deveined or 1/2 lb pre-peeled and deveined frozen shrimp
1/2 c Estee Creamy Italian Salad Dressing
1/3 c chopped fresh dill or 1/2 tbsp dried dill
1/2 tsp Estee Fructose
black pepper (to taste)

Directions:

Cook pasta according to package directions, using 1 tsp Salt-It instead of salt. Drain and place in large bowl. In large saucepan, bring 4 inches water and 1 tbsp lemon juice to a boil. Add broccoli and shrimp and cook just until shrimp turn pink and broccoli is fork tender. Drain and add to pasta. Add onion and toss.  In small bowl, stir together salad dressing, dill, fructose, remaining lemon juice, and Salt-It. Add black pepper to taste. Pour over pasta mixture and toss to coat. Serve warm or cold.

Makes 4 Servings.

Dietary Exchanges: 1 Starch, 1 Vegetable, 2 Very Lean Meat

Pyramid Servings: 1 Starch, 1 Vegetable, 1 Meat

Nutrients Per Serving:
186 Calories
17 Calories from Fat
2 g Fat
0 g Saturated Fat
119 mg Cholesterol
245 mg Sodium
24 g Carbohydrate
4 g Dietary Fiber
6 g Sugars
18 g Protein