Most diabetics (who have controlled blood sugar) can enjoy this old-fashion type chicken and biscuits casserole once in a while. Remember, one of the most important things for a diabetic is quantity. This recipe makes eight servings. A diabetic should only have one serving. This casserole contains meat, vegetables, dairy and bread. No need to add more items to your meal. If you want to add to this meal, I suggest a small green salad.
1 medium onion, chopped
2 tsp olive or coconut oil
1/4 cup white whole-wheat flour (Or use almond flour)
2 tsp olive or coconut oil
1/4 cup white whole-wheat flour (Or use almond flour)
1/2 tsp dried basil
1//2 tsp dried thyme
1/4 tsp black pepper
2 1/2 cups fat-free milk
1 tbsp Worcestershire sauce
1 pkg (16-oz) frozen mixed vegetables
2 cups cubed cooked chicken
2 tbsp grated Parmesan cheese
Sauté onion in the oil in a saucepan until tender. Stir in the flour, basil, thyme, and pepper until well blended. Gradually stir in the milk and Worcestershire sauce until mixture is smooth. Bring to a boil and boil 2 minutes. Stir in the vegetables, chicken, and cheese; reduce heat to low while you make the biscuits.
Preheat oven to 375 degrees.
Grease an oblong 2 1/2-quart baking dish; set aside.
Biscuits:
3/4 cup white whole-wheat flour (I recommend this flour. If you have an alternative that works good for you, by all means use it.)
1/4 cup all-purpose flour (Or almond flour)
1 tbsp Splenda Granulated (or sugar, if you can tolerate it)
1 1/2 tsp baking powder
1/4 tsp salt
1/3 cup fat-free milk
3 tbsp olive oil
1 tbsp minced fresh parsley
Combine flours, Splenda, baking powder, and salt in a bowl. In a separate small bowl, combine milk, oil and parsley; stir into the flour mixture just until combined.
Transfer the hot chicken mixture to the prepared baking dish. Drop biscuit dough by rounded tablespoonfuls, making 8 biscuits, onto the hot chicken mixture.
Bake at 375 degrees for 30 to 40 minutes until biscuits are lightly browned and chicken mixture is bubbly.
Yield: 8 servings
Per serving: Approximately 240 calories, 30 g carbs to 13 g protein.
Diabetic exchanges: 2 starch, 1 meat, 1/2 fat
1//2 tsp dried thyme
1/4 tsp black pepper
2 1/2 cups fat-free milk
1 tbsp Worcestershire sauce
1 pkg (16-oz) frozen mixed vegetables
2 cups cubed cooked chicken
2 tbsp grated Parmesan cheese
Sauté onion in the oil in a saucepan until tender. Stir in the flour, basil, thyme, and pepper until well blended. Gradually stir in the milk and Worcestershire sauce until mixture is smooth. Bring to a boil and boil 2 minutes. Stir in the vegetables, chicken, and cheese; reduce heat to low while you make the biscuits.
Preheat oven to 375 degrees.
Grease an oblong 2 1/2-quart baking dish; set aside.
Biscuits:
3/4 cup white whole-wheat flour (I recommend this flour. If you have an alternative that works good for you, by all means use it.)
1/4 cup all-purpose flour (Or almond flour)
1 tbsp Splenda Granulated (or sugar, if you can tolerate it)
1 1/2 tsp baking powder
1/4 tsp salt
1/3 cup fat-free milk
3 tbsp olive oil
1 tbsp minced fresh parsley
Combine flours, Splenda, baking powder, and salt in a bowl. In a separate small bowl, combine milk, oil and parsley; stir into the flour mixture just until combined.
Transfer the hot chicken mixture to the prepared baking dish. Drop biscuit dough by rounded tablespoonfuls, making 8 biscuits, onto the hot chicken mixture.
Bake at 375 degrees for 30 to 40 minutes until biscuits are lightly browned and chicken mixture is bubbly.
Yield: 8 servings
Per serving: Approximately 240 calories, 30 g carbs to 13 g protein.
Diabetic exchanges: 2 starch, 1 meat, 1/2 fat
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