Chicken Parmesan

Recipe:

2 egg whites

1/4 cup pureed spinach

1/2 cup whole wheat bread crumbs with seasoning ( recipe below)

Tomato sauce

1/4 to 1/2 cup grated mozzarella cheese.

To Make:

Beat the egg whites and pureed spinach together

Dip the thawed chicken in the egg white and spinach. Then coat in the bread crumbs.
Place in a heated skilled sprayed with nonstick cooking spray and a 1 Tbs of olive oil. Brown chicken on both sides. Then place the chicken on a cookie sheet sprayed with nonstick cooking spray. Top with the tomato sauce and grated cheese. Bake at 350 until cheese is browned and chicken is cooked through.


Bread Crumbs:

The bread crumbs I use is from my homemade whole wheat bread. I take the heals and any bread that gets dried out and place it in a blender. I add seasoning like garlic powder, italian seasonings, oregano, and some basil. I freeze it and use when I make this dish.

Honey Lime Chicken Enchilada

I saw this recipe on Sisters Cafe and just had to try it. It was a bit spicy with all the Chili Powder, though my husband thought it was perfect, I will probably lessen the amount I use next time I make these. But it was fantastic and one I will make again!

Sauce:

1/3 cup honey

1/4 cup lime juice- I juiced one whole lime and that was plenty

2 TBS chili powder

1/2 tsp garlic powder

I grilled 1.5 lbs chicken on the George Foreman and sliced it up

Let chicken marinate in sauce for about 30 min.

Coat a 9x13 pan with nonstick cooking spray. Cover the bottom with green enchilada sauce, place the rolled up tortilla- containing the chicken and some shredded cheese- in the pan. spread remaining enchilada sauce over the tortillas and sprinkle with cheese. I used 1.5 cans of sauce- the original recipe recommends not being stingy with the enchilada sauce. :) you can freeze the leftover sauce!

Bake at 350 until cheese starts to brown and sauce is bubbling.

chicken salad

1 can chicken drained and rinsed. You can use grilled chicken chunks if you prefer.

1/4 cup Craisins

1 small apple cut up into chunks

1 large celery diced

1/4 cup almonds chopped

3/4 cup non fat plain yogurt

splash of lemon juice

salt and pepper to taste.

combine all ingredients together and enjoy!

Grilled Chicken with sauteed mushrooms

This meal is So So easy and Mmmmmm good. It is a diabetic friendly version of my Chicken and Rice casserole. Which had a ton of rice and diced chicken and you threw it all in one big dish. This version I must say was 10 time easier and you forgo all those carbs!

I just grilled a 5oz chicken breast on the George Foreman Grill

To saute the mushrooms I used a nonstick pan. Heat the pan then spread like 1/2 tbs of butter (yes I used butter) add mushrooms and a dash of salt. Saute until mushrooms are tender. DON'T CROWD THE MUSHROOMS! They cook so much better if you give them room :)

Sauce:

3/4 cup fat free milk

1/2 cup light Miracle Whip

1 can cream of Chicken soup

3/4 cup reduced fat cheddar cheese

Combine all ingredients in a sauce pan and cook on medium heat until it is a creamy consistency.

Chicken noodle soup

Chicken noodle soup:

boil 1-2 chicken breasts in a large pot of water.

2-3 carrots chopped

2-3 celery stalks chopped

1/4 onion diced ( I don't like a ton of onion, but you could use more for flavoring)

4-6 chicken flavored bullion cubes

salt and pepper to taste

whole wheat homemade noodles would be so much better-I will see what I can do to make some- but for now I used country pasta homemade style egg pasta.

boil chicken and veggies until tender and chicken is cooked through. Take chicken out and dice or shred. Replace chicken and add the noodles. Less noodles=less carbs continue to cook until noodles are tender.

chicken and sweet potato stir fry

The awesome thing about stir fry is that the quantity is easy to manage. You can make at little or as much as you need. for this recipe I used brown rice. 1/2 cup per serving.

Chicken and sweet potato stir fry:

1 large chicken breast / diced

1-2 sweet potatoes

small crown of broccoli

3/4 cup frozen peas

shredded mozzarella

fat free low sodium chicken broth

italian seasoning

drizzle olive oil in a wok or fry pan, add chicken and sweet potatoe. cook until chicken is browned. Add the rest of the vegetables and enough chicken broth to cover the bottom the the pan. Cover and cook until vegetables are tender. Add seasonings. Serve over brown rice and top with mozzarella cheese.