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bunz aka Pat
Mon Apr 29, 2013 10:51 pmForum Host
Im looking for easy dinner for two recipies
Chicagoland Chef du Jour
Tue Apr 30, 2013 7:45 amFood.com Groupie
There is a Diabetic Forum that would be of great help
click here http://www.food.com/bb/viewforum.zsp?f=39&sid=d31d10185755f87408085dbca0ae64ce
Fri May 03, 2013 1:42 amFood.com Groupie
Cajun Chicken StewGourmet | May 2004
• 3 to 6 tablespoons vegetable oil
• 1 (3- to 31/2-lb) chicken, cut into serving pieces
• 2 1/2 teaspoons salt
• 1/2 cup all-purpose flour
• 1 medium onion, chopped
• 1 medium green bell pepper, chopped
• 1 celery rib, chopped
• 3 cups water
• 1/4 teaspoon cayenne, or to taste
• 3/4 cup thinly sliced scallion greens
• Accompaniment: cooked white rice
• Heat 3 tablespoons oil in a 4- to 5-quart heavy pot (preferably cast-iron) over moderately high heat until hot but not smoking. Pat chicken dry and sprinkle with salt. Brown chicken in 4 batches, turning, about 5 minutes per batch, transferring as browned to a large bowl.
• Add enough of remaining oil to pot to total 1/4 cup fat, then stir in flour with a flat metal or wooden spatula and cook over moderately low heat, scraping back and forth constantly (not stirring), until roux is the color of milk chocolate, 10 to 20 minutes. Add onion, bell pepper, and celery and cook, scraping back and forth occasionally, until onion is softened, about 8 minutes.
• Add water to roux mixture and bring to a boil, stirring occasionally until roux is incorporated. (Roux will appear curdled initially, but will come together as it reaches a boil.) Add chicken and any juices accumulated in bowl, then simmer, partially covered, until chicken is cooked through, 30 to 35 minutes. Stir in cayenne, scallion greens, and salt to taste and serve over rice.
• Cooks' note: Stew improves in flavor if made 1 day ahead (without scallion greens) and cooled completely, uncovered, then chilled, covered. Reheat, then stir in scallion greens.
* You need to account carbs for the white rice (about 45 grams per 1 C cooked, and I'd add in 15 carbs for the veggiesand roux flour
Cajun Chicken Alfredo 2
Recipe courtesy Guy Fieri
• Kosher salt
• Four 5-ounce boneless, skinless chicken breasts (about 1 1/4 pounds)
• Blackening Spice Rub, recipe follows
• 2 tablespoons olive oil
• 3 tablespoons minced garlic
• 1/4 cup dry white wine
• 3 cups heavy cream
• 1 cup roughly chopped marinated sun-dried tomatoes
• 1 pound fettuccine
• 3/4 cup grated Parmesan
• 1 teaspoon fine sea salt
• 1 teaspoon freshly ground black pepper
• 1/2 cup thinly sliced green onion, for garnish
Preheat the oven to 350 degrees F. Bring a large pot of salted water to a boil. Heat a large cast-iron skillet over very high heat.
Dredge the chicken breasts in the Blackening Spice Rub. Place in the cast-iron skillet. Blacken both sides of the chicken, 2 to 3 minutes per side.
Transfer the chicken to a baking sheet and place in the oven until the internal temperature of the chicken reaches 165 degrees F on an instant-read thermometer, about 10 minutes.
Remove from the oven and slice the chicken into strips on the bias.
In a large skillet over medium heat, heat the olive oil. Add the garlic and lightly brown it, 2 to 3 minutes. Stir in the wine. Pour in the heavy cream, bring to a simmer and cook until the sauce is reduced by half. Add the sun-dried tomatoes and chicken slices.
Meanwhile, cook the fettuccine al dente, according to the package directions. Drain.
When the cream sauce is at the desired consistency, stir in 1/2 cup of the Parmesan, the sea salt, pepper and pasta.
To serve, toss the pasta with the cream sauce and serve on large rimmed plates. Garnish with the green onions and the remaining 1/4 cup Parmesan.
Blackening Spice Rub:
• 1 tablespoon granulated garlic
• 1 tablespoon freshly cracked black pepper
• 1/2 tablespoon salt
• 2 teaspoons ground cumin
• 2 teaspoons granulated onion
• 1 teaspoon cayenne pepper
• 1 teaspoon Italian seasoning
• 1 teaspoon paprika
• 1/2 teaspoon chili powder
Combine the garlic, black pepper, salt cumin, onion, cayenne pepper, Italian seasoning, paprika and chili powder in a small bowl. Store in an airtight container.
•The only carbs here are in the pasta. Usually 1 Cup of cooked pasta is about 40-60 carbs.. that is considered one serving.
Easy Cajun Spiced Chicken Breasts
This easy chicken recipe is made with Cajun spices, chicken breasts, and a little vegetable oil. Plan to make this about 1 hour before you begin to cook.
• 2 tablespoons Cajun seasoning
• 1/4 teaspoon pepper
• 1/2 teaspoon salt
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 2 tablespoons vegetable oil
• 4 boneless chicken breast halves
Combine the seasonings and oil to form a paste, adding more oil if needed. Rub all over the chicken breasts; place in a food storage bag and refrigerate for at least 1 hour. Grill or broil the chicken for about 5 to 7 minutes on each side, depending on thickness. Chicken is done when juices run clear when pricked with a fork.
* this is almost all protein, so there isn’t enough carbs to need any medication for
Fri May 03, 2013 12:05 pmFood.com Groupie
The Recipe Sifter (under Top Recipes) has a Diabetic Friendly category when you click on Diet.
Fri May 03, 2013 2:43 pmFood.com Groupie
Here are these links with good recipes to select from, that maybe can be useful to you. Just use half of the ingredients in the recipes for four servings, if you want.
25 BEST DIABETIC RECIPES - 30 MINUTE DINNER FOR TWO -
HEALTHY RECIPES FOR ONE OF TWO -
DIABETIC BEST EVER LOW FAT BAKED CHICKEN RECIPE -
DIABETIC FRIENDLY WALDORF SALAD RECIPE -
DIABETIC SPINACH AND GREEN APPLE SALAD RECIPE -
DIABETIC OPEN FACE VEGETABLE SANDWICHES RECIPE - 2 servings -
FISH VERONIQUE LOW-FAT, DIABETIC FRIENDLY RECIPE -
DIABETIC SHRIMP SCAMPI RECIPE -
DIABETIC RICE PUDDING FOR TWO RECIPE -
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