Diabetic Meals

Chicken and Artichoke Bake

Prep Time: 10 minutes
Total Time: 40 minutes
Serves: 4


  • 4 chicken thighs, skinless
  • 8 ounces chicken breast, boneless/skinless, raw
  • 1 tablespoon margarine, canola-based, trans-fat free
  • 1 tablespoon olive oil, extra virgin
  • 2 teaspoons ground sage
  • 2 lemons
  • 1 pound artichoke hearts, fresh, cooked or canned
  • 1/8 teaspoon black pepper


  • Preheat oven to 425°F.
  • Trim any excess fat from chicken; cut each breast half cross-wise into 2 pieces.
  • In a large non-stick skillet over medium-high heat, melt margarine with olive oil. When hot, add chicken, in 2 batches if necessary to avoid crowding, and brown lightly on both sides, turning once, 4 to 5 minutes on each side.
  • Using tongs, transfer to a baking dish lightly coated with cooking spray. Sprinkle with 1 teaspoon of the sage.
  • Reduce heat to medium-low and add the onion (peeled and chopped). Sauté until translucent, 2 to 3 minutes.
  • Add 1/4 cup of water, stirring to dislodge any browned bits. Bring to a boil, raising heat if necessary, and pour over the chicken.
  • Cut a lemon in half and squeeze the juice from one of the halves over the chicken. Season to taste with black pepper.
  • Bake for 10 minutes, basting several times. Turn the chicken over, add the artichoke halves, squeeze the other half of the lemon over top, and sprinkle with remaining 1 teaspoon of sage.
  • Continue to bake, basting occasionally, until chicken and artichokes are tender, about 20 minutes longer. To test, cut into chicken – it should be no longer pink inside and juices should run clear.
  • Using tongs, transfer chicken and artichokes to a warmed serving dish. Season to taste with lemon juice from remaining lemon, and black pepper. Pour the juices over the chicken.
  • Serve with garlic mashed potatoes, if desired.

Source: http://www.januvia.com/sitagliptin/januvia/consumer/living-with-diabetes/healthy-eating/healthy-recipes/meat-poultry-dishes/chicken-and-artichoke-bake.jsp


Nicoise Salad

Prep Time: 10 minutes
Total Time: 10 minutes
Serves: 4


  • 6 cups ready-to-serve romaine lettuce
  • 6 ounces canned albacore tuna in water, drained
  • 2 baked potatoes, unpeeled, sliced
  • 2 cups cooked green beans
  • 8 black pitted olives
  • 2 ripe plum tomatoes, sliced
  • ¼ cup balsamic vinegar
  • ¼ teaspoon black pepper


  • Place lettuce in a large salad bowl. Top with tuna, sliced potatoes, green beans, olives, and tomatoes.
  • Cover and refrigerate until ready to serve. Serve salad with balsamic vinegar and black pepper on top.

Source: http://www.januvia.com/sitagliptin/januvia/consumer/living-with-diabetes/healthy-eating/healthy-recipes/soups-salads/nicoise-salad.jsp

Seafood-stuffed Mushrooms

Prep Time: 20 minutes
Total Time: 45 minutes
Serves: 8


  • 32 mushrooms (any type), large
  • 6 ounces cream cheese, fat-free
  • ½ cup cheese, Swiss, low-fat, shredded
  • 6 ½ ounces crab, canned, drained
  • 2 tablespoons chives, fresh
  • 1 teaspoon garlic, chopped


  • Preheat oven to 375°F. Clean mushrooms and remove stems.
  • Place the mushroom caps hollow-side down on a baking sheet and bake 10 to 12 minutes until slightly softened.
  • Transfer to paper towels to drain. Allow to cool for 10 minutes or more. Meanwhile, in a small mixing bowl, combine cream cheese, Swiss cheese, crabmeat, chives, and garlic.
  • Wash and dry the same baking sheet. Turn the mushroom caps hollow-side up and arrange on the baking sheet.
  • Spoon the crab mixture in small mounds into the mushroom cavities.
  • Bake for 12 to 15 minutes until slightly golden and cheese is melted. Serve hot.

Leave a Reply

Your email address will not be published. Required fields are marked *


You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>