This dedicated to US needy diabetics for a tasty meal, perhaps a sticky by the mods might keep this up top.

I'll start with an Ice breaker. Tried and true, one of my favorites and easy to prepare.


Ham-&-Cheese-Stuffed Chicken Breasts.

1/4 cup grated Swiss, Monterey Jack or part-skim mozzarella cheese
2 tablespoons chopped ham
2 teaspoons Dijon mustard
Freshly ground pepper to taste
4 boneless, skinless chicken breast halves (1-1 1/4 pounds total)
1 egg white
1/2 cup plain dry breadcrumbs
2 teaspoons extra-virgin olive oil

How ya do it:

1. Preheat oven to 400°F. Use a baking sheet with sides and lightly coat it with cooking spray.

2. Mix cheese, ham, mustard and pepper in a small bowl.

3. Cut a horizontal slit along the thin, long edge of a chicken breast half, nearly through to the opposite side. Open up the breast and place one-fourth of the filling in the center. Close the breast over the filling, pressing the edges firmly together to seal. Repeat with the remaining chicken breasts and filling.

4. Lightly beat egg white with a fork in a medium bowl. Place breadcrumbs in a shallow glass dish. Hold each chicken breast half together and dip in egg white, then dredge in breadcrumbs. (Discard leftovers.)

5. Heat oil in a large nonstick skillet over medium-high heat. Add chicken breasts; cook until browned on one side, about 2 minutes. Place the chicken, browned-side up, on the prepared baking sheet. Bake until the chicken is no longer pink in the center or until an instant-read thermometer registers 170°F, about 20 minutes.

A side of green beans, sliced tomato, avocado or broccoli is good here.

REMEMBER, MEAT PORTIONS ARE TO BE THE SIZE OF YOUR FIST, OR A COMPUTER MOUSE. When you start to fill full, you have already over eaten. The saying goes, feed the fire, don't dump a log on it. In other words, eat often. Lots of small snacks throughout the day, eat in moderation only. You'll feel fuller and eat less this way.


Nutrition Facts
Per Single Serving / Serves 4 Total

Calories 236
Total Carbohydrates 10gm
Calories from fat 63
Total Fat 7gm
Saturated Fat 2gm
Mono Unsaturated Fat 3gm
Protein 31gm
Cholesterol 74mg
25% Fibber 1gm
Sodium 287mg 12%

That sounds good. I am borderline diabetic and always looking for recipes like that. Keep them coming.

I'm not a diabetic, but I'd try it! Sounds good.

Turkish Chicken Thighs:

8 bone-in chicken thighs (about 3 1/2 pounds total), skin removed, trimmed of fat
1 tablespoon lemon juice
1 cup low-fat plain yogurt
2 cloves garlic, minced
1 tablespoon minced fresh ginger
2 teaspoons hot paprika
1 1/2 teaspoons dried mint
1/2 teaspoon salt

How ya do it:

Place chicken in a large bowl. Add lemon juice and toss to coat. Whisk yogurt, garlic, ginger, paprika, mint and salt in a separate bowl. Pour the yogurt mixture over the chicken and stir to coat. Cover with plastic wrap and marinate in fridge for at least 1 hour.

Position rack in upper third of oven; preheat broiler. Place the chicken on a broiler rack and broil until browned on top, about 15 minutes. Reduce oven temperature to 400°F and bake until the chicken is juicy and just cooked through, about 15 minutes more.

Chicken thighs are higher in fat than other cuts, but have the benefit of full-flavored, juicy meat. To minimize the fat, be sure to remove the skin and trim thighs of all the excess fat you can.

Choice of veggies on the side.

REMEMBER, MEAT PORTIONS ARE TO BE THE SIZE OF YOUR FIST, OR A COMPUTER MOUSE. When you start to fill full, you have already over eaten. The saying goes, feed the fire, don't dump a log on it. In other words, eat often. Lots of small snacks throughout the day, eat in moderation only. You'll feel fuller and eat less this way.

Calories 138
Carbohydrates 3gm
Calories from fat 36 Total Fat 4gm
Saturated Fat 1gm 5% Mono Unsaturated Fat 1gm
Protein 21gm Cholesterol 82mg 27%
Fiber 0gm Sodium 251mg

bump............... I always wing it But use deer fish and chicken, and try to eat light on anythig else. Of course I do splurge sometimes and try to keep it under control. I dont try to do anything to fancy. I do use olive oil when I can.