Winter Dinner Survival Guide (Continued)
Spicy Chicken Chili
Serving Size: 1 cup
Yield: 7 servings
1 pound boneless, skinless chicken breasts, ccubed
1 tablespoon chili powder
1 teaspoon cumin
1/4 teaspoon cayenne pepper
1 15-ounce can Great Northern beans, rinsed and drained
1 16-ounce can red kidney beans, rinsed and drained
1 15-ounce can no-salt added diced tomatoes
1 14.5-ounce cans fat-free reduced sodium chicken broth
1/2 teaspoon salt (optional)
1/4 teaspoon ground black pepper
1 4-ounce can chopped green chiles
1 15-ounce can corn drained (or 1 ½ cups frozen corn, thawed)
1. Coat a large soup pot generously with cooking spray over high heat. Add chicken and saut for 5 minutes.
2. Add remaining ingredients and bring to a boil. Reduce heat and simmer for 15 minutes.
231 calories, 3 grams total fat, 1 grams saturated fat, 29mg cholesterol, 501 mg sodium, 29g total carbohydrate, 8 grams dietary fiber, 24g protein.
Copyright © American Diabetes Association from Healthy Calendar Diabetic Cooking. Reprinted with permission from The American Diabetes Association. To order this book, please call 1-800-232-6733 or order online at http://store.diabetes.org/.
NOTE: The information is not intended to be a replacement or substitute for consultation with a qualified medical professional or for professional medical advice related to diabetes or another medical condition. Please contact your physician or medical professional with any questions and concerns about your medical condition.
Years before I was diagnosed with type 2 diabetes, The Other Half came out of a doctor's appointment with a diagnosis of "borderline diabetes" and an ADA exchange diet sheet. His health insurance agency followed up on the diagnosis with a glucometer and test strips. After a year or so of trying to follow the diet plan and test his glucose levels, things appeared to be back in "normal" range, and stood there until a couple of years after my own diagnosis. Shortly...