Day 267 in eating my way to a healthier me to meet up with Mickey

Today’s plan is to share a couple recipes.  Both are from Betty Crocker 30 Minute Meals for Diabetes.

Last night’s incredibly delicious dinner: Apricot-Almond Chicken

4 servings  2 Carb choices

Ingredients:

1. Cooking Spray
2. 4  boneless skinless chicken breasts (about 1 and a half pounds)
3. one quarter tsp. salt (optional)
4. one eighth tsp pepper
5. one half cup apricot preserves
6. 1 Tbls Low-sodioum Soy Sauce
7. 1 Tbls Dijon mustard
8. one half cup sliced almonds

Putting it together:

1. Heat oven to 425 degrees F.  Line 15 X 10 X 1-inch pan with foil; spray foil with cooking spray.  Place chicken in pan; spray with cooking spray and sprinkle with salt and pepper.  Bake 5 minutes.
2. Meanwhile, in a small microwavable bowl, mix preserves, soy sauce and mustard; microwave on high 1 minute or until preserves are melted.
3. Stir preserves mixture and spoon over chicken; sprinkle evenly with almonds.  Bake 10 to 15 minutes longer or until juice of chicken is clear when center of thickest part is cut. (170 degrees).

We had it with a big veggie side salad and a good crusty, grainy bread.  Delicious!!

On tonight’s menu: Curried Turkey Stir-Fry

4 servings (1 and one quarter cups each) 2 Carb choices

Ingredients:

1. 1 and one quarter cups uncooked instant brown rice
2. 2 cups water
3. one quarter tsp. salt (optional)
4. 2 tsp cooking oil
5. 1 lb. turkey breast strips for stir fry (OR turkey breast tenderloin, cut into strips)
6. 1 medium red bell pepper, cut into thin strips
7. 2 cups small fresh broccoli florets
8. 10 and a half oz chicken broth (or veg broth, if you prefer)
9. 4 tsp cornstarch
10. 4 tsp curry powder
11. one half tsp ground ginger
12. one quarter tsp salt (optional)

Putting it together:

1. Cook brown rice as directed on package, using water and one quarter tsp salt.
2. Meanwhile, in 12-inch nonstick skillet, heat oil over medium-high heat.  Add turkey; cook 5 to 8 minutes, stirring frequently, until browned.  Stir in red bell pepper and broccoli.  Cook 2 minutes.
3. In small bowl, mix remaining ingredients.  Stir into turkey and vegetables.  Heat to boiling.  reduce heat; cover and cook 2 to 3 minutes or until vegetables are crisp-tender and turkey is no longer pink in center.  Serve over brown rice.

Doesn’t that sound amazing??  Can’t wait to try it.  Mike is still cooking, but I now can sit up and help cut stuff up.

We are changing the recipe a bit.  We have leftover roasted chicken breasts.  So Mike will cook the pepper and broccoli in the oil and add the cut up chicken to warm it through. (Step 2)

That’s it for today, friends.  Meet you at the Kingdom!

BTW: Thank you to Bro Gary and Sis-in-love Trudy for the beautiful, scrumptious looking fruit basket.  What a treat!!  Fresh pineapple, grapes, tangerines, apples and more.  Yum!