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!