With fall comes thoughts of jackets and the indoors. Not for me though. I am bizarre in that way, I tend to lose weight over the fall and winter months and be much more structured with my diet and exercise. Go figure…

I want to share with you a slow cooker recipe that is very yummy, reminds me of the fall season and is diabetic friendly.

Chicken and veggies in a pot

1 large pack of boneless, skinless chicken breasts

2 cups baby carrots

1 cup sliced celery

1 cup sliced white onions

2 cups chicken broth, I use fat free, low sodium

1 cup water

Salt, pepper, oregano and garlic to taste

2 cups frozen spinach

Place the chicken, broth, water and veggies and spices in your slow cooker (crock-pot), turn it on low and let cook for 7 hours. Use the low heat setting to keep the chicken from becoming dry. After 6 hours, add the frozen spinach and stir it in the pot. Replace the lid and allow to cook the last hour.

And there you have it… it is a very low fat, low carb meal that is yummy and makes the whole house smell so good! My kids love it and it reminds me of fall every time we eat it. I serve it with a salad and corn bread(for the kids). Now, I must go see if I have the ingredients to make this as I am smelling it just writing about it.

from the kitchen of Kendra

Post from: Blisstree

Diabetic Chicken And Veggies In A Pot That Is A Fall Favorite For Sure

When that lovely bewitching 6 PM hour comes knocking at the door and the girls are staring at me in the kitchen chanting their dinner song and claiming that they are ready to melt into nothingness, as I am scrambling to get dinner on the table, I am not always the nicest mommy in the world. I even recall saying 1 or 2 no- no words here and there.

But I have some good news to share. Now this is not earth shattering, mind moving, ground breaking research, but it is a diabetic cookbook that provides over 200 recipes that are on the table in 30 minutes. And they aren’t even lying!! Uh huh, the recipes rock y’all!

The book is Helly Clegg’s trim and terrific Diabetic Cooking and it is endorsed by the American Diabetes Association. She even offers tips on how to cut even more time off of prepping by using  pre-packaged items! And she doesn’t even turn her nose up at using frozen veggies or canned salsa. You gotta love a women like that! And every recipe shows the diabetic exchanges and complete nutritional content of the dish that is being prepared. Here is a sample…

Roasted Mexican Chicken

1 tbsp olive oil, 1 tbsp chili powder, 1 tbsp cumin, 1 tsp minced garlic, dash of cayenne pepper, salt and pepper to taste, 2 lbs of boneless skinless chicken breasts cut in half, 1 green bell pepper sliced, 1/3 cup chopped red onion, 1 tomato thinly sliced, 2/3 cup reduced fat shredded Mexican cheese

400 degrees, combine olive oil, chili, cumin, garlic, cayenne, and salt and pepper. Add the chicken pieces and coat them well on both sides. . Transfer chicken to a baking sheet and top each piece with the green pepper, onion and tomato, bake for 25-30 minutes, sprinkle with cheese and serve!

Now, she presents it much nicer than I just did, but you get the drift. Yummy is all I have to say! And 3 carbs, 1 sugar, 152 calories, 5 g fat and 3 exchanges of lean meats.

Post from: Blisstree

This Diabetic Cookbook Rocks Y’All!