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. Everyone reacts different to various foods. Check your blood sugar readings so you will know whether or not a recipe works for you! And feel free to take a recipe and adjust it to suit your needs.
CHICKEN RICE SOUP FROM SANDERSON FARMS
- 8 cups cold water
- 1 cup finely diced celery
- 1½ teaspoons salt (I suggest diabetics limit or omit salt and replace all or part with a seasoning such as Mrs. Dash)
- 1/4 teaspoon black pepper
- 3/4 cup finely diced carrots
- 1/3 cup uncooked white* rice
- 1 tablespoon chopped fresh parsley
Directions
- Place chicken, water, celery, salt and black pepper in a 6-quart stockpot.
- Bring to a boil over medium high heat. Reduce heat to medium. Tilt lid to partially cover. Cook 25 minutes.
- Add carrots. Cook 20 minutes.
- Add rice. Cook 10 minutes.
- Add parsley. Turn heat off. Stir.
- Remove chicken. Discard skin and bones. Pull chicken meat into bite sized pieces and return chicken meat to stockpot.
- Adjust seasonings, to taste.
*I suggest brown rice for diabetics. Brown rice may require a few more minutes cooking time.
Yield: 8 servings
Per serving: 170 calories, 8 g carbs (1 g sugar), 21 g protein
No comments:
Post a Comment
Note: Only a member of this blog may post a comment.