No cook recipe

Citrus Chicken Salad
Carb choices: 2This garden-fresh spinach salad is a terrific way to use up leftover chicken. Or when you're cooking chicken breasts, add an extra piece or two so there's some leftover.
CARB GRAMS PER SERVING: 28

Nutrition Facts Per Serving:
Calories 304
Total Fat (g) 8
Saturated Fat (g) 2
Cholesterol (mg) 72
Sodium (mg) 422
Carbohydrate (g) 28
Fiber (g) 3
Protein (g) 31
Diabetic Exchanges
Starch (d.e.) .5
Fruit (d.e.) .5
Other Carbohydrates (d.e.) .5
Vegetables (d.e.) 1
Very Lean Meat (d.e.) 4
Fat (d.e.) 1

Ingredients:

6 ounces cooked chicken breast, shredded, or one 6-ounce package refrigerated cooked chicken breast strips*
2 cups fresh baby spinach
1 11-ounce can mandarin orange sections, drained
1/2 cup loose-pack frozen whole kernel corn
2 tablespoons white wine vinegar or cider vinegar
1 tablespoon Dijon-style mustard
2 teaspoons snipped fresh oregano or 1/2 teaspoon dried oregano, crushed
2 teaspoons low-sugar or low-calorie orange marmalade
2 teaspoons salad oil
1/8 teaspoon salt
1/8 teaspoon ground black pepper

1. Divide chicken between two small resealable freezer bags; freeze overnight.

2. Divide spinach, mandarin oranges, and corn between two airtight storage containers. In a screw-top jar, combine vinegar, mustard, oregano, orange marmalade, oil, salt, and pepper; cover and shake well. Divide dressing mixture between two small resealable plastic bags. Chill salads and dressing overnight.

3. For each serving, pack a salad container, a bag of dressing, and a bag of chicken in an insulated lunch box with an ice pack. Serve within 5 hours.

4. Just before serving, add the dressing and chicken to the spinach mixture. Toss to coat. Makes 2 servings.

5. *Test Kitchen Tip: If using the packaged refrigerated cooked chicken breast strips, omit the 1/8 teaspoon salt from the dressing.

Cool treat

Cherry-Apricot Freeze
This colorful frozen treat can be stored up to 1 month in the freezer. That means no wasted leftovers!

SERVINGS: 12 (3/4-cup) servings
CARB GRAMS PER SERVING: 24

Nutrition Facts Per Serving:
Servings: 12 (3/4-cup) servings
Calories 95
Total Fat (g) 0
Saturated Fat (g) 0
Monounsaturated Fat (g) 0
Polyunsaturated Fat (g) 0
Cholesterol (mg) 0
Sodium (mg) 4
Carbohydrate (g) 24
Total Sugar (g) 22
Fiber (g) 2
Protein (g) 1
Diabetic Exchanges
Fruit (d.e.) .5
Other Carbohydrates (d.e.) 1

Ingredients:

1 1/2 cups water
1/4 cup sugar
1 15-oz. can pear halves (juice pack)
1 15-oz. can unpeeled apricot halves in light syrup, rinsed, drained and chopped
1 6-oz. can frozen pineapple juice concentrate, thawed (3/4 cup)
3/4 cup water
1/2 of a 10-oz. jar maraschino cherries, drained and halved
1. In a medium saucepan combine 1 1/2 cups water and the sugar; bring to boiling, stirring occasionally to dissolve sugar. Boil, uncovered, 1 minute. Remove from heat.

2. Meanwhile, drain pears, reserving juice. Chop pears. Stir chopped pears, reserved pear juice and the remaining ingredients into the saucepan. Transfer mixture to a 2-quart freezer container. Cover and freeze for 8 hours or until firm, stirring occasionally to distribute fruit. Store in freezer up to 1 month.

3. To serve, let stand at room temperature about 1 hour. Scrape mixture into dessert dishes. Makes 12 (3/4-cup) servings.

Recipe of the Day

Grilled Halibut and Leeks with Mustard Vinaigrette

Carb Choices: .5With only 20 minutes of preparation time, this grilled catch of the day is an easy way to serve a great tasting diabetic meal in a hurry. Seasoned with a low-carb balsamic vinegar-and-mustard dressing, it's sure to hook anyone who tries it.

SERVINGS: 4 servings
CARB GRAMS PER SERVING: 7

Nutrition Facts Per Serving:
Servings: 4 servings
Calories 231
Total Fat (g) 8
Saturated Fat (g) 1
Cholesterol (mg) 45
Sodium (mg) 331
Carbohydrate (g) 7
Fiber (g) 1
Protein (g) 30
Diabetic Exchanges
Vegetables (d.e.) 1.5
Very Lean Meat (d.e.) 4
Fat (d.e.) 1

Ingredients:

1-1/4 pounds fresh or frozen halibut steaks, cut 1 inch thick
2 tablespoons white balsamic vinegar
2 tablespoons coarse-grain mustard
1 tablespoon water
4 teaspoons olive oil
1 clove garlic, minced
4 small leeks
3 cloves garlic, minced
1/4 teaspoon salt
1/4 teaspoon ground black pepper
Yellow pear-shaped tomatoes, halved (optional)
Fresh chives (optional)

1. Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Cut into 4 serving-size pieces. Refrigerate fish until needed. In a small bowl, whisk together white balsamic vinegar, mustard, the water, 2 teaspoons of the olive oil, and the 1 clove garlic. Set aside.

2. Trim roots and cut off green tops of leeks; remove 1 or 2 outer white layers. Wash well (if necessary, cut a 1-inch slit from bottom end to help separate layers for easier washing). Drain. In a medium saucepan, combine leeks and a small amount of water. Bring to boiling; reduce heat. Cover and simmer for 3 minutes. Drain. Pat dry. Brush with 1 teaspoon of the remaining olive oil.

3. In a small bowl, stir together the remaining 1 teaspoon olive oil, the 3 cloves garlic, the salt, and pepper. Spread evenly over fish; rub in with your fingers.

4. Place fish and leeks on the greased rack of an uncovered grill directly over medium coals. Grill for 8 to 12 minutes or until fish flakes easily when tested with a fork, gently turning fish and leeks once. Slice leeks into 1/2-inch pieces. Divide fish and leeks among four shallow bowls. Drizzle with vinegar mixture. If desired, garnish with tomato halves and chives. Makes 4 servings.