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Poultry
Beer Brats
- Heat 1 teaspoon of olive oil in a large Dutch oven. Brown 6 large turkey bratwurst or sausage until golden brown. (Do not puncture the brats or they will become dry.) Remove to a platter.
- To the pan, add 1 teaspoon of olive oil and 1 sweet onion (vidalia) cut into rings. Toss the onions to coat with the oil. Cook, stirring often, until onions are limp and golden but not brown.
- Return the turkey brats to the onions and add 6 ounces dark beer. Cook over medium heat, turning midway through, until beer has cooked down to a thick liquid, about 12 to 15 minutes.
- Serve the brats on whole-grain buns with the onions. Makes 6 servings.
Black-Eyed Peas and Chicken Salad
Ingredients
2½ cups chopped cooked chicken breast, without skin
1 (15½ ounce) can black-eyed peas, rinsed
1 cup chopped celery
½ cup chopped red onion
1 cup chopped green and yellow bell peppers
¼ cup low-fat mayonnaise
¼ cup plain nonfat yogurt
1 teaspoon lime juice (can use pickled jalapeno juice instead)
1. In large bowl gently stir together chicken, black-eyed peas, celery, onion and peppers.
2. In small bowl, whisk together the dressing ingredients: mayonnaise, yogurt and lime juice. Add dressing to salad ingredients; toss to combine.
3. Cut 2 red bell peppers in half lengthwise. Scoop out any seeds. Divide the salad between 4 red bell peppers halves, serving 1 half per person. Sprinkle fresh chopped cilantro on top. Makes 4 servings.
Chicken Kabobs with Lemon-Yogurt Sauce
- Preheat grill to medium high heat. Cut 1 lb. boneless skinless chicken breasts into 1-inch pieces.
- In medium bowl stir together 1 tablespoon olive oil and 1 tablespoon lemon juice. Add chicken pieces and toss to coat. Let sit and marinate for at least 10 minutes at room temperature. Add 16 small mushrooms and toss to coat, after 10 minutes.
- Alternately thread chicken pieces, mushrooms and 16 large cherry tomatoes onto 8 metal or soaked bamboo skewers.
- Place kabobs on oiled grid. Grill over medium-high heat, uncovered, for 5 minutes. Turn the kabobs and heat for another 5 minutes or until chicken is no longer pink. Serve with yogurt sauce. Recipe Source: Diabetic Cooking magazine, 2012.
- Yogurt Sauce: Stir together ½ cup low-fat Greek yogurt, 1 teaspoon finely shredded lemon peel, 2 teaspoons chopped fresh mint leaves and 1 minced garlic clove.
Chicken Salad with Roasted Corn and Cilantro
Chicken Salad with Roasted Corn and Cilantro
Ingredients
2½ cups cooked, diced BBQ chicken breast
½ cup roasted corn, cut from the cob (or whole kernel)
4 roasted red peppers, chopped
2 thinly sliced scallions
¼ cup minced fresh cilantro
2 tablespoons canola oil
2 tablespoons lime juice
1 teaspoon Dijon mustard
1/8 teaspoon black pepper
1 clove garlic, minced
shredded cabbage
Directions
- In large bowl combine chicken, corn, red peppers, scallions and cilantro; gently mix.
- In small bowl combine dressing ingredients: canola oil, lime juice, Dijon mustard, black pepper and garlic; whisk well.
- Pour dressing over chicken mixture; carefully toss to combine ingredients.
- Divide salad mixture into 4 portions and spoon onto a bed of shredded cabbage. Makes 4 servings.
