Friday, September 18, 2009

How to Make Quick Meals that are also Diabetic Friendly

When the occasion calls for something quick and easy, here are recipe ideas for you. These recipes are also perfect for diabetics. Creamy Linguini is very quick and easy. Serve it with a salad for a quick meal with minimum clean-up. The Butter Bean Soup is another quick and easy meal that's hearty. The Tortilla Chicken Pizza is a great way to use leftover chicken which makes the preparation even quicker. Another hint is to prepare a couple of extra chicken breast earlier in the week when making chicken and refrigerate to use later on these pizzas.


2 ounces uncooked thin egg noodles

2 ounces uncooked spinach linguine

3 tbsps skim milk

1 egg, beaten

1/4 cup grated Parmesan cheese

1 tbsp sliced pimento

Cook pastas according to the time on the packages. Drain well. Place pastas in a large bowl and keep warm. Combine the milk and egg in a small saucepan and cook over low heat for 1 to 2 minutes, stirring with a wire whisk. Stir in the cheese and pimento. Pour the cheese mixture over the pastas and toss gently to coat. Serve immediately while hot.

Serves 6. Each 1/2 cup serving = 110 calories, 15 g carbs, 5 g protein


1 can (15-oz) butter beans, undrained

1 can (14.5-oz) stewed tomatoes

1 tbsp dried minced onion

`1 tbsp butter

1 1/2 tsp Splenda granular

1/4 tsp seasoned salt, optional

dash of fresh ground black pepper

In a medium saucepan, combine all ingredients. Bring to a boil. Reduce heat, cover and simmer for 10-15 minutes.

Note: A half cup of diced or shredded left-over chicken is good in this soup.


4 (8-inch) whole wheat tortillas

1 cup fresh salsa

1 cup thinly sliced green or yellow bell pepper

1 cup chopped red onion

1 cup sliced fresh mushrooms

2 tbsp olive oil

3 or 4 cloves garlic, chopped

2 boneless, skinless chicken breast halves

1 cup part-skim mozzarella cheese

Preheat oven to 375 degrees.

Place tortillas on baking sheet and spread salsa evenly over the tortillas. Top salsa with the onion, bell pepper and mushrooms; set aside.

Heat the olive oil in a medium skillet. Add the chicken and garlic to the oil and cook until the chicken is no longer pink inside. Season with salt and pepper, if desired. Cut chicken into bite-size pieces and place on the tortillas. Sprinkle the cheese over the chicken and vegetables. Bake at 375 for 10 minutes. Cut each tortilla into 4 pieces to serve.

Enjoy! By Linda Wilson

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