Get to know two delicious diabetic casserole recipes

(makes 8 servings)

Ingredients:

olive oil cooking spray

16 ounces of boneless and skinless chicken breasts, halved

16 ounces of boneless and skinless chicken thighs

1 pound of scrubbed and quartered small red potatoes

8 ounces of quartered fresh mushrooms

1 large onion, thinly sliced

4 cloves garlic, thinly sliced

8 dried apricot halves

8 dried pitted prunes

1/2 tablespoon (7.5 ml) crushed dried thyme

1/2 teaspoon (2.5 ml) crushed dried rosemary

Freshly ground pepper

1 tablespoon (15 ml) olive oil

1 small navel orange, washed and thinly sliced crosswise

1 large lemon thinly sliced and seeds removed

Instructions:

1- Preheat oven to 375°F (190°C). Lightly spray a large baking pan with cooking oil

2- Rinse chicken pieces; remove any visible fat, and dry the chicken pieces with paper towels.

3- Arrange the chicken pieces in the prepared pan, and surround them with potatoes, mushrooms, onion, garlic, and vegetables, then sprinkle all with thyme, rosemary, and pepper.

4- Spray olives oil over all, and nicely arrange orange and lemon slices on top.

5- Cover the pan tightly with aluminum foil and cook in the preheated oven for 45 minutes, don’t forget to uncover the pan during the last 5 minutes of cooking time. Serve it hot.

Nutritional Facts:

This a very delicious recipe of the diabetic casserole recipes, and also introduce low calories per serving: 247 calories (18% calories from fat), 27 g protein, 5 g total fat (1.0 g saturated fat), 24 g carbohydrate, 3 g dietary fiber, 80 mg cholesterol, 92 mg sodium .

Diabetic exchanges: 3 lean protein (meat), 1 ½ carbohydrate (1 bread/starch, ½ fruit).

Keep in mind that these diabetic casserole recipes make from 6-8 servings, which are enough amounts for a small dinner party.

I may understand that some of the diabetic casserole recipes are expensive, but this recipe is very economic and tasty. This amount makes 6 servings.

Ingredients:

live oil cooking spray

4 ounces (120 g) of Russet or potato

1 cup (114 g) shredded low-fat mozzarella cheese

1 pound (480 g) extra-lean ground sirloin

1 medium yellow onion, chopped

2 cloves garlic, minced

14 ½ ounce no-salt-added diced tomatoes with juice

1 tablespoon chili powder

2 cups (140 g) shredded green cabbage

Salt

Freshly ground pepper

1-3 tablespoons purchased taco sauce

6 slices pickled jalapeño Chile peppers (optional)

Instructions:

1- After preheating oven to 375°F, lightly spray a casserole with cooking oil.

2- Peel and grate the potato into a bowl, and stir in ¼ cup of the cheese. Bake for 15 to 20 minutes, until potato is browned and crispy.

3- In the meantime, brown ground sirloin, onion, and garlic in a large nonstick skillet, breaking up the beef with a wooden spoon as it browns.

4- Stir in tomatoes with their juice, chili powder, and the cabbage. Add pepper and salt to taste. If mixture seems too dry, add 1 tablespoon of the bottled taco sauce.

5- When potatoes are done, put beef mixture on top of potatoes, and top with the remaining cheese and jalapeño slices.

6- Bake for another 25 to 30 minutes, until casserole is hot, then serve it at once.

Nutritional Facts:

Per serving: 235 calories (40% calories from fat), 24 g protein, 11 g total fat (4.8 g saturated fat), 12 g carbohydrates, 2 g dietary fiber, 38 mg cholesterol.

Diabetic exchanges: 3 lean protein, 1 carbohydrate (1/2 bread/starch, 1 ½ vegetable)

At the end : Enjoy them! or Buon appetite!