DIABETIC SPICY CHICKEN PIE

Yield: 6 servings
Source: "The Complete Diabetes Prevention Plan"
Via The Diabetic Gourmet Daily Recipe Mailer

INGREDIENTS

Crust:

3 cups cooked orzo pasta (about 1 cup dry)
1/4 cup plus 2 tablespoons grated Parmesan cheese
1/4 cup fat-free egg substitute or 2 egg whites, lightly beaten
Butter-flavored cooked spray

Rest of Ingredients:

1-1/2 cups coarsely chopped fresh mushrooms
1 medium yellow onion, sliced and separated into rings
1-1/2 cups shredded or diced roasted chicken
14-1/2 ounce can Mexican-style stewed tomatoes, crushed
1-1/2 teaspoons chili powder
1 cup shredded reduced-fat Monterey Jack or Mexican-blend cheese

DIRECTIONS

Preheat oven to 375 degrees F.
To make the crust, place the orzo, Parmesan cheese, and egg
substitute or egg whites in a large bowl and stir to mix well.
Coat a 10-inch pie pan with the cooking spray and pat
the mixture evenly over the bottom and sides of the pan,
forming an even crust. Spray the crust lightly with the
cooking spray and bake uncovered for 10 minutes.
While the crust is baking, coat a large nonstick skillet
with nonstick cooking spray and add the mushrooms and onions.
Place the skillet over medium heat, cover, and cook, stirring
occasionally, for several minutes until the vegetables are tender.
Add the undrained tomatoes, chili powder, and chicken to
the skillet mixture. Cook uncovered, stirring occasionally,
for about 5 minutes, until the mixture is thick.
Spoon the chicken mixture into the baked crust and sprinkle
the cheese over the top. Bake for an additional 5 minutes or
until the cheese is melted. Cut into wedges and serve hot.

Nutritional Information Per Serving (1/6 of recipe):

Calories: 295, Carbohydrate: 29 g, Cholesterol: 46 mg, Fat: 7.7 g,
Fiber: 2 g, Protein: 25 g, Sodium: 426 mg, Calcium: 297 mg

Diabetic Exchanges: 1-1/2 Starch, 2-1/2 Lean Meat, 1 Vegetable

6 WW Points

DIABETIC CHICKEN SOUP WITH LIME AND CILANTRO

Yield: 5 cups (5 servings)

Source: "The New Family Cookbook for People with Diabetes"
via The Diabetic Gourmet Daily Recipe Mailer

INGREDIENTS

1 quart Homemade Chicken Broth or canned reduced-sodium chicken broth
1 whole chicken breast, skinned, boned, and split,or 2 skinless, boneless breast halves (about 3/4 pound)
3 tablespoons fresh lime juice
1/4 cup coarsely cilantro leaves

DIRECTIONS

Bring the broth to a simmer in a large saucepan.
Add the chicken; cover and simmer over low heat until
it is just cooked through, about 8 to 10 minutes.
Remove and shred the chicken. Return it to the broth; add
the lime juice and bring the soup to a boil. Ladle into
soup bowls; sprinkle with cilantro.

Nutritional Information Per Serving (1 cup):

Calories: 102, Fat: 4g, Cholesterol: 41mg, Sodium: 126mg,
Carbohydrate: 2g, Dietary Fiber: 0g, Sugars: 1g, Protein: 18g

Diabetic Exchanges: 2 Lean Meat

2 WW Points

Weight Watchers Chicken Taco Sandwiches

Makes 4 servings

10 ounces skinless boneless chicken breasts
2 garlic cloves, minced
3/4 teaspoon dried oregano leaves
3/4 teaspoon ground cumin
Four 2-ounce French or kaiser rolls, split
1/4 cup medium or hot salsa
2 cups shredded iceberg lettuce leaves
2 cups diced tomatoes
1 1/2 ounces reduced-fat cheddar cheese, grated
1/4 cup nonfat sour cream

In medium saucepan, combine chicken, garlic, oregano, cumin and 1 cup
water; bring liquid to a boil. Reduce heat to low; simmer, covered,
turning chicken occasionally, 10-12 minutes, until chicken is cooked
through and juices run clear when pierced with fork. With slotted spoon,
remove chicken from saucepan; reserve cooking liquid. Set chicken aside
to cool. With fork, shred cooled chicken. Cook reserved cooking liquid
over high heat 1-2 minutes, until reduced in volume to about 1/4 cup.
Add shredded chicken; stir to coat. Remove from heat. To assemble
sandwiches, place 1 roll bottom onto each of 4 plates. Spread each with
1 tablespoon salsa; top each with one-fourth of the chicken mixture,
lettuce, tomatoes and cheese, 1 tablespoon sour cream and 1 roll top.

SERVING (1 SANDWICH) PROVIDES: 2 1/4 Vegetables, 2 1/2 Proteins, 2
Breads, 10 Optional Calories.

PER SERVING: 307 Calories, 5 g Total Fat, 2 g Saturated Fat, 49 mg
Cholesterol, 655 mg
Sodium, 37 g Total Carbohydrate, 3 g Dietary Fiber, 27 g Protein, 197 mg
Calcium Points: 6