Lemon Herb Chicken Grilled Diabetic Friendly Recipes

LEMON HERB GRILLED CHICKEN

Steps:

• Stir the stock, lemon juice, basil, thyme and black pepper in a small bowl.
• Lightly oil the grill rack and heat the grill to medium. Grill the chicken for 35 minutes or until it's cooked through, turning the chicken over halfway through grilling and brushing often with the stock mixture. Discard the remaining stock mixture.

LEMON HERB CHICKEN (GRILLED) - DIABETIC FRIENDLY

Steps:

• In a 1-gallon self-closing plastic bag, combine oil, lemon juice, herbes de Provence, black pepper, and chicken; seal the bag and shake to coat.
• Refrigerate 30 to 60 minutes.
• When you are ready to cook, spray a grill rack with cooking spray. Preheat a gas grill to medium/medium-high or prepare a medium-hot fire in a charcoal grill, with the rack placed 4 to 6 inches above the heat.
• Remove chicken from marinade and discard marinade.
• Place chicken on the grill and cook for 10 to 15 minutes or until chicken is cooked through and no longer pink, and its juices run clear, turning once.

LEMON CHEESECAKE - DIABETIC-FRIENDLY

Steps:

• Combine cracker crumbs and margarine; stir well.
• Press into bottom of a 9 inch springform pan. Freeze 30 minutes.
• Preheat oven to 300*.
• Place cottage cheese in a food processor or blender; process 1 minute or until very smooth, stopping once to scrape down sides.
• Add egg substitute and next 5 ingredients; process until smooth.
• Pour mixture into prepared crust. Bake at 300* for 50 minutes or until almost set (center will be soft but will become firm when chilled).
• Remove from oven; cool on wire rack.
• Cover and chill at least 8 hours.
• To serve, cut into wedges. Garnish with lemon slices.

LEMON BARBECUED CHICKEN - DIABETIC FRIENDLY

Steps:

• Mix the Worcestershire sauce, lemon zest, salt, dry mustard, and oregano in a small bowl. Gradually stir in the lemon juice, followed by the oil and chopped green onions.
• Brush the mixture over the chicken pieces. Cover and marinate in the refrigerator for at least 2 hours.
• Prepare a charcoal grill or gas grill.
• Remove the chicken from the marinade and place skin side down on the grill. (Set 3 to 6 inches from charcoal that has reached the light gray ash stage).
• Cook 30 minutes for breast halves and 40 minutes for thighs, turning every 10 to 15 minutes.
• Serving size: 1 breast half or 1 leg and 1 thigh.

DIABETIC BOMBAY CHICKEN

Steps:

• Melt the margarine in a large frying pan [skillet] over medium heat; add the almonds.
• Cook the almonds for approximately 10 minutes until they are golden brown; stirring frequently to prevent burning.
• Sprinkle 1 teaspoon curry powder over the almonds and toss lightly to ensure they are properly coated Cook for an additional 2 minutes.
• Line a plate with paper towels and place almonds on the towels to drain.
• Add the apple, onion, and mushrooms to the frying pan and saute for 5 minutes.
• Stir the remaining 1 teaspoon curry powder and flour into the apple/mushroom mixture.
• Cook over low heat for 2 minutes, stirring frequently, to prevent burning.
• Dissolve bouillon granules [or chicken stock cube] in boiling water and add to frying pan with milk and lemon juice.
• Cook over low heat 5 minutes or until smooth and thickened, stirring constantly.
• Add chicken and continue to cook over low heat, stirring constantly, until the chicken is thoroughly heated.
• Serve the Bombay Chicken immediately over brown rice.
• This is a really delicious way of adding some changes to your everyday chicken.