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.

Tuesday, September 2, 2014

BAKED ASIAN CHICKEN THIGHS

As those who follow my blogs know, I do not ever under any circumstances eat chicken. However, many of you love chicken and request chicken recipes. I recently got this recipe from Kraft foods. Most diabetics should be able to eat this chicken so I am posting it for you today.

1/3
cup  KRAFT Asian Toasted Sesame Dressing
2
Tbsp.  PLANTERS Creamy Peanut Butter
2
Tbsp.  lite soy sauce
1/2
tsp.  crushed red pepper
6
 bone-in skinless chicken thighs (2 lb.)
1/2
lb.  baby bok choy, cut crosswise in half
1
 yellow onion, sliced
1
 red pepper, cut into strips
1
Tbsp.  minced gingerroot
3
cups   hot cooked long-grain brown rice
1
 green onion, sliced
3
Tbsp.  chopped PLANTERS Dry Roasted Peanuts

HEAT oven to 350°F.
COMBINE first 4 ingredients; reserve for later use. Cook chicken in large ovenproof skillet sprayed with cooking spray on medium heat 5 min. or until evenly browned, turning after 3 min. Remove chicken from skillet; cover to keep warm.
ADD bok choy, yellow onions and peppers to skillet; cook on medium-high heat 3 min., stirring frequently. Stir in ginger; cook 30 sec. Return chicken to skillet. Add reserved dressing mixture; cover.
BAKE 25 min. or until chicken is done (165ºF). Serve over rice, topped with green onions and nuts.