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Tag: french

  • Dijon Chicken w/ Zucchini & Tomatoes

    Dijon Chicken w/ Zucchini & Tomatoes

    How to Make Dijon Chicken w/ Zucchini & Tomatoes

    This chicken dish would go great served over quinoa. Quinoa is a gluten-free, whole-grain that is packed full of protein and cooks in about 15 minutes. You can now find it at most grocery stores.


    10 min prep time


    4servings


    1 chicken breast plus 3/4 cup vegetables

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat oven to 350 degrees. Coat a large baking dish with cooking spray. In a small bowl combine zucchini, tomatoes, olive oil, 1/8 Tsp. black pepper and toss to coat. Set aside.
    2. In another small bowl mix together lemon juice and Dijon mustard. Set aside
    3. Season chicken breasts on both sides with 1/8 Tsp. pepper, garlic powder and oregano. Place chicken breasts in baking dish and brush top with mustard mixture. Sprinkle with Parmesan cheese.
    4. Pour zucchini and tomatoes around chicken in baking dish. Bake for 30 minutes or until done.
    Low Carb
    French
    Quick & Easy
    Dinner
    Gluten-Free
    Main Dish
    Lunch
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    Nutrition facts

    4 Servings



    • Serving Size

      1 chicken breast plus 3/4 cup vegetables


    • Amount per serving



      Calories





      205

    • % Daily value*

    • Total Fat
      7g

      9%

      • Saturated Fat
        1.6g

        8%

    • Cholesterol
      65mg

      22%

    • Sodium
      265mg

      12%

    • Total Carbohydrate
      8g

      3%

      • Dietary Fiber
        2g

        7%

    • Protein
      27g

    Ingredients

    nonstick cooking spray
    1

    medium zucchini (cut into 1/4-inch rounds)
    2

    grape tomatoes
    10 oz

    olive oil
    1 tbsp

    black pepper (ground, divided)
    1/4 tsp

    lemon (juiced)
    1/2

    Dijon Mustard
    2 tbsp

    chicken breasts (4-ounce each, boneless, skinless)
    4

    salt (optional)
    1/2 tsp

    garlic powder
    1/2 tsp

    dried oregano (dried)
    1 tsp

    Parmesan cheese (freshly grated )
    1 tbsp

  • Dijon Salmon

    Dijon Salmon

    How to Make Dijon Salmon

    You can use frozen salmon filets for this Salmon Dijon recipe, but be sure they are completely thawed before using. The best way to thaw the fish is in the refrigerator overnight, so plan ahead.

    Find this recipe and more in The Diabetes Cookbook. To order dierctly from the American Diabetes Association, click here.


    10 min prep time


    4servings


    1 salmon fillet

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat oven to 375 degrees.
    2. Toast the whole wheat bread and then place the toast and chopped parsley in a food processor and pulse to make bread crumbs. Do not over mix.
    3. In a medium bowl, whisk together olive oil, Dijon mustard, garlic, onion and Splenda Brown Sugar Blend.
    4. Season each side of the four salmon filets with salt (optional) and pepper.
    5. Coat a baking sheet with cooking spray. Place salmon filets on baking sheet and divide the Dijon mixture evenly among each filet. Sprinkle the top of each filet evenly with whole wheat breadcrumbs.
    6. Bake the filets for 15 minutes or until salmon is tender and flakes with a fork.
    French
    Seafood
    Foodie
    Dinner
    Main Dish
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    Nutrition facts

    4 Servings



    • Serving Size

      1 salmon fillet


    • Amount per serving



      Calories





      300

    • % Daily value*

    • Total Fat
      16g

      21%

      • Saturated Fat
        2.9g

        15%

    • Cholesterol
      60mg

      20%

    • Sodium
      490mg

      21%

    • Total Carbohydrate
      14g

      5%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        4g

    • Protein
      25g

    • Potassium
      500mg
      11%

    Ingredients

    whole wheat bread (2 grams of fiber or more per slice)
    2 slice

    parsley (chopped)
    1/4 cup

    olive oil
    2 tbsp

    Dijon Mustard
    1/4 cup

    garlic (minced or grated)
    2 clove

    onion(s) (minced)
    1/4 cup

    low-calorie brown sugar substitute
    1 tbsp

    salmon filets (4-ounce each, skinless)
    4

    salt (optional)
    1/2 tsp

    black pepper
    1/4 tsp

    nonstick cooking spray
    1

  • Crustless Spinach and Mushroom Quiche

    Crustless Spinach and Mushroom Quiche

    How to Make Crustless Spinach and Mushroom Quiche

    This low-carb breakfast recipe is designed for two. Perfect for a hearty breakfast, but also works for lunch or dinner.


    10 min prep time


    37 min cook time


    2servings


    1 quiche

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat the oven to 350 degrees F. Lightly spray two 10-ounce ovenproof custard cups or individual pie pans with cooking spray. Place on a shallow baking sheet.

    2. In a large non-stick skillet, heat the oil over medium heat, swirling to coat the bottom. Cook the mushrooms and green onions for 2 minutes, stirring occasionally. 

    3. Stir in the port. Reduce the heat to medium low and cook for 3–4 minutes, or until all the liquid is absorbed. Stir in the garlic and cook for 30 seconds to 1 minute, or until fragrant. 

    4. Remove from heat. Add the spinach. Using a spoon, separate it into small pieces.

    5. Put the cornstarch in a medium bowl. Slowly pour in the milk, whisking to dissolve it. Whisk in the remaining ingredients and stir in the mushroom mixture. Divide between the custard cups.

    6. Bake for 30 minutes or until the centers are puffed and set (they don’t jiggle when gently shaken). Let stand for 5 minutes before serving. 

    French
    Vegetarian
    Main Dish
    Foodie
    Cooking for 1 or 2
    Breakfast and Brunch
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    Nutrition facts

    2 Servings



    • Serving Size

      1 quiche


    • Amount per serving



      Calories





      200

    • % Daily value*

    • Total Fat
      6g

      8%

      • Saturated Fat
        2g

        10%
      • Trans Fats
        0g

    • Cholesterol
      20mg

      7%

    • Sodium
      330mg

      14%

    • Total Carbohydrate
      19g

      7%

      • Dietary Fiber
        4g

        14%
      • Total Sugars
        10g
      • Added Sugars
        0g

        0%

    • Protein
      17g

    • Potassium
      973mg
      21%

    Ingredients

    canola oil
    1 tsp

    Portobello mushrooms (stemmed and sliced)
    6 oz

    green onion (scallion) (chopped)
    3 stalks

    port
    2 tbsp

    garlic (minced)
    2 clove

    frozen spinach (thawed and squeezed dry)
    1 cup

    Cornstarch
    1 tsp

    skim milk
    3/4 cup

    egg substitute
    1/2 cup

    part-skim mozzarella (shredded)
    2 tbsp

    Parmesan cheese (grated)
    1 tbsp

    black pepper
    1/8 tbsp

    ground nutmeg
    1 tsp

  • Crustless Asparagus & Pepper Mini Quiche

    Crustless Asparagus & Pepper Mini Quiche

    How to Make Crustless Asparagus & Pepper Mini Quiche

    You can freeze these mini quiches once they have baked and cooled. Reheat in a toaster oven or microwave for a great breakfast or lunch on the go!


    15 min prep time


    30 min cook time


    12servings


    1 mini quiche

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat oven to 375 degrees.
    2. Spray a muffin pan with cooking spray.
    3. Add olive oil and a generous amount of cooking spray to a medium sauté pan. Sauté asparagus, onion and bell pepper for 7-9 minutes or until cooked through. Season with salt (optional) and pepper and set aside to cool slightly.
    4. In a medium bowl, whisk together eggs, egg whites and milk.
    5. Evenly distribute the sautéed vegetables among the 12 muffin cups. Cups should be 1/2 to 3/4 full. Gently pour egg mixture over the vegetables in each muffin cup, distributing evenly. Cups should full but not overflowing.
    6. Take one half of a Lite Laughing Cow Cheese Wedge and gently press it down in the middle of each quiche. Repeat for remaining 11 quiches.
    7. Bake for 20 minutes. Serve immediately.
    CKD Dialysis
    CKD Non-Dialysis
    Kidney-Friendly
    Low Carb
    French
    Breakfast and Brunch
    Lunch
    Foodie
    Holidays & Entertaining
    Vegetarian
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    Nutrition facts

    12 Servings



    • Serving Size

      1 mini quiche


    • Amount per serving



      Calories





      60

    • % Daily value*

    • Total Fat
      3g

      4%

      • Saturated Fat
        0.9g

        5%
      • Trans Fats
        0g

    • Cholesterol
      35mg

      12%

    • Sodium
      230mg

      10%

    • Total Carbohydrate
      4g

      1%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        2g

    • Protein
      5g

    • Potassium
      160mg
      3%

    Ingredients

    nonstick cooking spray
    1

    olive oil
    1 tbsp

    asparagus (trimmed and diced)
    1 bunch

    small onion (diced)
    1

    red or yellow bell pepper (seeded and diced)
    1

    salt
    1/2 tsp

    black pepper
    1/4 tsp

    eggs
    2

    egg whites
    6

    skim milk
    1/3 cup

    Laughing Cow Light Original Cheese Wedges (halved)
    6 wedges

  • Creole Red Bean Ratatouille

    Creole Red Bean Ratatouille

    How to Make Creole Red Bean Ratatouille

    Ratatouille is a classic vegetable dish from the Provence region of France. Our Creole-inspired version includes red kidney beans and whole-grain penne to add protein and fiber.

    Buy the Diabetes and Heart Healthy Cookbook, 2nd edition, here.


    4servings


    1 cup ratatouille and 1/2 cup pasta

    Print Recipe >

    Step-By-Step Instructions:

    1. Prepare the pasta using the package directions, omitting the salt. Drain well in a colander. Set aside.
    2. Meanwhile, in a large nonstick skillet, heat 1 teaspoon oil over medium-high heat, swirling to coat the bottom. Cook the onion and bell pepper for 3–4 minutes, or until soft, stirring frequently. Stir in the garlic. Cook for 10 seconds, stirring constantly. Stir in the tomatoes, okra, beans, bay leaves, oregano, thyme, and red pepper flakes. Bring to a simmer. Reduce the heat and simmer, covered, for 20 minutes, or until the okra is tender. Remove from the heat. Discard the bay leaves.
    3. Stir the parsley, salt, and the remaining 2 teaspoons oil into the ratatouille. Serve over the pasta. Sprinkle with the mozzarella and Parmesan.
    Veggie Rich
    French
    Mediterranean
    Main Dish
    Vegetarian
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    Nutrition facts

    4 Servings



    • Serving Size

      1 cup ratatouille and 1/2 cup pasta


    • Amount per serving



      Calories





      280

    • % Daily value*

    • Total Fat
      7g

      9%

      • Saturated Fat
        2g

        10%
      • Trans Fats
        0g

    • Cholesterol
      5mg

      2%

    • Sodium
      370mg

      16%

    • Total Carbohydrate
      41g

      15%

      • Dietary Fiber
        10g

        36%
      • Total Sugars
        7g

    • Protein
      15g

    • Potassium
      740mg
      16%

    Ingredients

    whole wheat penne pasta (dried)
    4 oz

    olive oil (extra virgin preferred, divided use)
    1 tbsp

    medium onion (chopped)
    1

    medium green bell pepper (chopped)
    1

    medium garlic (minced)
    2 clove

    medium tomatoes (chopped)
    4

    frozen cut okra
    1 cup

    no-salt-added kidney beans (rinsed and drained)
    1/2 (15-oz) can (about 3/4 cup)

    bay leaves (dried)
    3

    dried oregano (dried, crumbled)
    1 tsp

    dried thyme (crumbled)
    1/2 tsp

    crushed red pepper flakes
    1 tsp

    fresh parsley (chopped)
    1/4 cup

    salt
    1/2 tsp

    mozzarella cheese (shredded, low-fat)
    2 oz

    Parmesan cheese (shredded or grated)
    2 tbsp

  • Creole Chicken And Peppers

    Creole Chicken And Peppers

    How to Make Creole Chicken And Peppers


    5 min prep time


    50 min cook time


    4servings


    1 chicken thigh, 1/2 cup pepper mixture, and 1/2 cup rice

    Print Recipe >

    Step-By-Step Instructions:

    1. Heat 1 teaspoon of the oil in a large nonstick skillet over medium-high heat. Brown the chicken on one side, about 5 minutes. Turn and top with the remaining ingredients, except the rice. Bring to a boil, reduce heat to medium- low, cover, and cook 40 minutes or until done.
    2. Five minutes before serving, prepare rice according to package directions. Serve chicken mixture over rice.
    French
    Dinner
    Main Dish
    Quick & Easy
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    Nutrition facts

    4 Servings



    • Serving Size

      1 chicken thigh, 1/2 cup pepper mixture, and 1/2 cup rice


    • Amount per serving



      Calories





      300

    • % Daily value*

    • Total Fat
      13g

      17%

      • Saturated Fat
        2.7g

        14%
      • Trans Fats
        0g

    • Cholesterol
      70mg

      23%

    • Sodium
      475mg

      21%

    • Total Carbohydrate
      25g

      9%

      • Dietary Fiber
        3g

        11%
      • Total Sugars
        3g

    • Protein
      23g

    • Potassium
      435mg
      9%

    Ingredients

    Extra Virgin Olive Oil (divided use)
    1 tbsp

    chicken thighs (bone-in, skinned)
    4

    frozen pepper stir-fry
    1/2 (14-oz) package

    celery (sliced)
    1 cup

    bay leaves (dried)
    1

    thyme leaves (dried)
    1/2 tsp

    picante sauce
    3/4 cup

    instant brown rice
    1 (8.8 oz) package (2 cups cooked)

  • Bourbon’d Filet Mignon

    Bourbon’d Filet Mignon

    How to Make Bourbon’d Filet Mignon

    If you’re a steak lover, this quick filet mignon recipe is just for you! Try it out with a side of steamed nonstarchy vegetables like asparagus, or a side of sautéed mushrooms.


    5 min prep time


    8-12 min cook time


    4servings


    1 steak

    Print Recipe >

    Step-By-Step Instructions:

    1. Sprinkle 1/4 Tsp. salt and black pepper evenly over both sides of the beef and let stand 15 minutes. Preheat the oven to 200 degrees.
    2. Meanwhile, stir the coffee, bourbon, Worcestershire sauce, and 1/4 Tsp. salt together in a small bowl.
    3. Place a large nonstick skillet over high heat until hot. Coat the skillet with nonstick cooking spray, add the steaks and cook 3 minutes on each side.
    4. Reduce the heat to medium low and cook the steaks 2-6 minutes longer or until they are done as desired. Place them on individual dinner plates in the oven.
    5. Add the coffee mixture to the skillet, bring to a boil over high heat, and boil 2 minutes or until the liquid is reduced to 2 Tbsps. Spoon the sauce evenly over beef and serve immediately.
    6. Cook’s Tip: There’s no need to heat the water before combining it with the instant coffee granules. The granules dissolve just fine in cold water.
    Low Carb
    French
    Dinner
    Main Dish
    Quick & Easy
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    Nutrition facts

    4 Servings



    • Serving Size

      1 steak


    • Amount per serving



      Calories





      195

    • % Daily value*

    • Total Fat
      7g

      9%

      • Saturated Fat
        3g

        15%

    • Cholesterol
      0mg

      0%

    • Sodium
      378mg

      16%

    • Total Carbohydrate
      1g

      <1%

      • Dietary Fiber
        0g

        0%
      • Total Sugars
        1g

    • Protein
      26g

    Ingredients

    salt (divided use)
    1/2 tsp

    black pepper (1/8-1/4, coarsely ground)
    1/8 tsp

    filet steaks ((or beef tenderloin), 5 oz each, about 3/4 inch thick trimmed of fat)
    4

    coffee (or 1/2 cup water and 1 Tsp. instant coffee granules)
    1/2 cup

    bourbon
    2 tbsp

    Worcestershire sauce
    2 tsp

  • Apple and Gorgonzola Cheese Salad

    Apple and Gorgonzola Cheese Salad

    How to Make Apple and Gorgonzola Cheese Salad

    This crowd pleaser includes sweet fall apples that balance out the pungent flavor of Gorgonzola cheese. Pair the salad with roasted chicken, turkey or pork tenderloin.


    15 min prep time


    8servings


    about 1 1/4 cups

    Print Recipe >

    Step-By-Step Instructions:

    1. Coat the apples with the lemon juice and set aside. Place the carrot slices and mixed greens on a platter. Top with the onion and set aside.
    2. Whisk together the orange and lemon juices, honey and mustard. Slowly add the oil in a thin stream, whisking constantly.
    3. Add the apples to the salad. Top with walnuts and cheese. Drizzle on the vinaigrette.
    Veggie Rich
    Low Sodium
    French
    Quick & Easy
    Lunch
    No Cook
    Salads
    Sides
    Vegetarian
    Holidays & Entertaining
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    Nutrition facts

    8 Servings



    • Serving Size

      about 1 1/4 cups


    • Amount per serving



      Calories





      150

    • % Daily value*

    • Total Fat
      10g

      13%

      • Saturated Fat
        1.5g

        8%

    • Cholesterol
      0mg

      0%

    • Sodium
      95mg

      4%

    • Total Carbohydrate
      14g

      5%

      • Dietary Fiber
        3g

        11%
      • Total Sugars
        10g

    • Protein
      2g

    Ingredients

    large Braeburn apples (thinly sliced)
    2

    fresh lemon juice
    2 tbsp

    large carrot (peeled and thinly sliced)
    1

    mixed salad greens
    8 cup

    small red onion (thinly sliced)
    1

    fresh orange juice
    2 tbsp

    honey
    1 tbsp

    fresh lemon juice
    2 tbsp

    Dijon Mustard
    2 tsp

    walnut oil
    1/4 cup

    toasted walnut pieces
    1/4 cup

    Gorgonzola cheese (crumbled)
    3 tbsp

  • Chicken and Bean Cassoulet

    Chicken and Bean Cassoulet

    How to Make Chicken and Bean Cassoulet

    Want winter comfort food? Try cassoulet! This recipe for slow-cooked French casserole replaces the traditional pork and duck ingredients with turkey kielbasa and chicken thighs.

    Note: This meal is slightly high in sodium, so those on a low-sodium diet should adjust their meal plan accordingly.


    15 min prep time


    30 min cook time


    8servings


    1 chicken thigh, 1/2 cup stew

    Print Recipe >

    Step-By-Step Instructions:

    1. Add cooking spray to a large sauté pan over high heat. Season the chicken on both sides with salt and pepper. Sear the chicken on both sides until golden brown, about 5 minutes, then remove from pan and set aside.
    2. Turn heat down to medium. Add kielbasa and sauté 3 minutes. Remove from pan and set aside.
    3. Add the onion, garlic and carrots. Sauté for 3-4 minutes, then add tomato paste, thyme and chicken broth. Scrape the brown bits from the bottom of the pan and bring to a boil. Reduce to a simmer, then add the chicken and sausage back to the pan with any accumulated juices. Cover and simmer for 8 minutes. Remove the lid and simmer 5 minutes. Remove the chicken and set aside.
    4. Add the beans. Turn heat to high. Simmer for 5 more minutes until liquid is slightly reduced. Remove thyme stems.
    5. To serve, place a chicken thigh in the bottom of bowl, and pour 1/2 cup of the stew over it.
    Kidney-Friendly
    CKD Dialysis
    Comfort Food
    French
    Main Dish
    Dinner
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    Nutrition facts

    8 Servings



    • Serving Size

      1 chicken thigh, 1/2 cup stew


    • Amount per serving



      Calories





      190

    • % Daily value*

    • Total Fat
      7g

      9%

      • Saturated Fat
        1.9g

        10%
      • Trans Fats
        0g

    • Cholesterol
      90mg

      30%

    • Sodium
      410mg

      18%

    • Total Carbohydrate
      11g

      4%

      • Dietary Fiber
        3g

        11%
      • Total Sugars
        2g

    • Protein
      21g

    • Potassium
      460mg
      10%

    Ingredients

    Nonstick cooking spray
    1

    boneless, skinless chicken thighs (Cut into 8 large pieces if 8 pieces don’t equal 1 1/2 lb)
    1 1/2 lbs

    black pepper
    1/2 tsp

    turkey kielbasa (diced)
    6 oz

    onion (diced)
    1

    garlic (minced)
    2 clove

    salt
    1/4 tsp

    carrot(s) (diced)
    2

    tomato paste
    1 tbsp

    fresh thyme
    2 sprig

    low sodium chicken broth
    1 1/2 cup

    cannellini beans (drained and rinsed)
    1 (15-oz) can

  • Slideshow: Weeknight Chicken Dinners

    Slideshow: Weeknight Chicken Dinners

    Busy weeknights call for quick and easy recipes that can go from pantry to plate in less than 30 minutes (and without leaving a mess in the kitchen). We’ve compiled our favorite diabetes-friendly weeknight dinners featuring chicken that can be ready in a snap and come together with just a few dishes.

    10 Quick & Easy Chicken Dinners

    Fiber Focused
    Low Carb
    Asian
    Comfort Food
    French
    Grilling
    Kid Friendly
    Mediterranean
    Mexican/Southwestern
    Dinner
    Cooking for 1 or 2
    Lunch
    Main Dish
    Quick & Easy
    Salads
    Sandwiches