WELCOME TO DIABETIC ENJOYING FOOD

I have chosen this name for this blog because it truly states my story. I am a type II diabetic who most certainly enjoys food. When I was diagnosed with diabetes several years ago, my blood sugar level was over 400. With some oral medications, a lot of research and some trial and error, I have found that unlike my ancestors I truly can continue to enjoy food. I hope this blog will help you to also enjoy food and be healthy. Some recipes are my originals and some I have collected.

Thursday, August 22, 2013

GRECIAN CHICKEN PIE

I have had this recipe since the 1980s.

2 cups sliced fresh mushrooms
1/2 cup chopped onion
3/4 cup + 2 tbsps butter
2 tbsps flour (diabetics should always use whole-grain flour)
1 can (14.5-oz) stewed tomatoes, undrained
1/2 cup water
1 tbsp chicken-flavored instant bouillon
1/4 tsp thyme
4 cups cooked cubed or shredded chicken
1/4 cup sliced pitted ripe olives
1 pkg (16-oz) frozen phylo pastry, thawed
grated Parmesan cheese

Preheat oven to 350 degrees.

In a large skillet cook the mushrooms and onion in 2 tablespoons of the butter until veggies are tender.  Add the flour, stirring constantly until smooth.  Add the tomatoes with juices, water, couillon, and thyme; cook and stir until bouillon is dissolved.  Remove skillet from the heat.

After removing skillet from the heat, stir in the chicken and olives.

Melt the remaining butter.

Place 2 sheets of the phylo in the bottom of a greased 15 x 10-inch jellyroll pan, pressing into the corners.  Brush with the butter and repeat with 2 more sheets, brush with butter, repeat this process until you have used half the phylo sheets.

Spread the chicken mixture evenly over the buttered phylo.  Top the chicken mixture with the remaining phylo sheets using the same 2 sheets, butter, repeat process until all phylo is used.  Trim phylo edges even with edges of the pan.

Lightly sprinkle the overall pie with the grated Parmesan cheese.

Bake at 350 degrees for 25 minutes or until the pastry is a golden brown.