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Diabetic Recipes - Brand-Name Main Dish

Source for all recipes listed below: Brand-Name Diabetic Meals in Minutes, American Diabetes Association

Tangy Broiled Chicken


6 skinless, boneless chicken breast halves (about 1 1/2 lb)
1 c refrigerated Marie's Zesty Fat Free Red Wine Vinaigrette
3/4 c Light N Tangy V8 Vegetable Juice or V8 Picante Vegetable Juice
1 tbsp cornstarch


Place large plastic bag in deep bowl. Add chicken. In 2-cup measure, combine vinaigrette and "V8" juice. Pour over chicken. Close bag. Refrigerate at least 4 hours or overnight, turning chicken occasionally. Remove chicken from marinade and arrange on rack in broiler pan, reserve marinade. In 1-quart saucepan, stir together cornstarch and reserved marinade until smooth. Cook over medium heat until sauce boils and thickens, stirring constantly. Brush chicken with sauce. Broil 4 inches from heat 15 minutes or until chicken is no longer pink, turning once and brushing often with sauce during cooking. If desired, serve with orange-onion salad and parslied noodles.

Makes 6 Servings.

Dietary Exchanges: 1/2 Carbohydrate, 3 Very Lean Meat

Pyramid Servings: 1/2 Sweet, 1 Meat

Nutrients Per Serving:
166 Calories
26 Calories from Fat
3 g Fat
1 g Saturated Fat
69 mg Cholesterol
281 mg Sodium
8 g Carbohydrate
0 g Dietary Fiber
5 g Sugars
25 g Protein


Beef and Pasta


3/4 lb lean ground beef (85% lean)
1 can (14.5 oz) Swanson Vegetable Broth
1 tbsp Worcestershire sauce
1/2 tsp dried oregano leaves, crushed
1/2 tsp garlic powder
1 can (about 8 oz) stewed tomatoes
1 1/2 c dry medium tube-shaped or corkscrew macaroni


In medium skillet over medium-high heat, cook beef until browned, stirring to separate meat. Pour off fat. Add broth, Worcestershire, oregano, garlic powder and tomatoes. Heat to a boil. Stir in macaroni. Reduce heat to low. Cover and cook 10 minutes, stirring often. Uncover and cook 5 minutes more or until macaroni is done and most of liquid is absorbed. If desired, garnish with parmesan cheese.

Makes 4 Servings.

Dietary Exchanges: 2 Starch, 2 Lean Meat, 1/2 Fat

Pyramid Servings: 1 1/2 Starch, 1 Vegetable, 1 Meat

Nutrients Per Serving:
287 Calories
101 Calories from Fat
11 g Fat
4 g Saturated Fat
53 mg Cholesterol
654 mg Sodium
27 g Carbohydrate
1 g Dietary Fiber
4 g Sugars
20 g Protein


Baked Onion Chicken


1 pouch Campbell's Dry Onion Soup Mix with Chicken Broth
2/3 c dry bread crumbs
1/8 tsp pepper
1 egg or 2 egg whites
2 tbsp water
12 skinless, boneless chicken thighs or 6 skinless, boneless chicken breast halves (about 1 1/2 lb
2 tbsp margarine or butter, melted (optional)


With rolling pin, crush soup mix in pouch. On waxed paper, combine soup mix bread crumbs, and pepper. In shallow dish, beat together egg and water. Dip chicken into egg mixture and coat with crumb mixture. On baking sheet, arrange chicken. Drizzle with margarine. Bake at 400 degrees for 20 minutes or until chicken is no longer pink.

Makes 6 Servings.

Dietary Exchanges: 1 Starch, 4 Very Lean Meat

Pyramid Servings: 1 Starch, 1 Meat

Nutrients Per Serving:
215 Calories
43 Calories from Fat
5 g Fat
1 g Saturated Fat
108 mg Cholesterol
628 mg Sodium
11g Carbohydrate
1 g Dietary Fiber
3 g Sugars
29 g Protein


Pasta with Broccoli and Shrimp


1/4 lb Rotelle pasta
1 1/2 tsp Estee Salt-It, divided
1 tbsp + 1 tsp lemon juice, divided
1 lb fresh broccoli, trimmed, cut into bite-sized pieces (4 cups) or 4 cups frozen broccoli florets from a 16- to 20-oz bag
3/4 lb large fresh shrimp, peeled and deveined or 1/2 lb pre-peeled and deveined frozen shrimp
1/2 c Estee Creamy Italian Salad Dressing
1/3 c chopped fresh dill or 1/2 tbsp dried dill
1/2 tsp Estee Fructose
black pepper (to taste)


Cook pasta according to package directions, using 1 tsp Salt-It instead of salt. Drain and place in large bowl. In large saucepan, bring 4 inches water and 1 tbsp lemon juice to a boil. Add broccoli and shrimp and cook just until shrimp turn pink and broccoli is fork tender. Drain and add to pasta. Add onion and toss.  In small bowl, stir together salad dressing, dill, fructose, remaining lemon juice, and Salt-It. Add black pepper to taste. Pour over pasta mixture and toss to coat. Serve warm or cold.

Makes 4 Servings.

Dietary Exchanges: 1 Starch, 1 Vegetable, 2 Very Lean Meat

Pyramid Servings: 1 Starch, 1 Vegetable, 1 Meat

Nutrients Per Serving:
186 Calories
17 Calories from Fat
2 g Fat
0 g Saturated Fat
119 mg Cholesterol
245 mg Sodium
24 g Carbohydrate
4 g Dietary Fiber
6 g Sugars
18 g Protein


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Copyright Act Notice                       

*Many of the statements on this web site have not been evaluated by the Food and Drug Administration or other government, research or academic body; any that were are so marked. This information is not intended to diagnose, treat, cure or prevent diabetes or any disease. Information on this site is provided for informational purposes and is not meant to substitute for the advice provided by your own physician or other medical professional. Not intended to diagnose or prescribe for medical or psychological conditions nor to claim to prevent, treat, mitigate or cure such conditions. You should not use the information contained herein for diagnosing or treating a health problem or disease, or prescribing any medication. Any products advertised are from third parties. You should read carefully all product packaging. You should consult with a healthcare professional before starting any diet, exercise or supplementation program. Do not discontinue the use of prescription medication without the approval of your physician.

**Results not typical; your results may vary.

***Recipes provided usually include nutritional information and diabetic exchanges. Not all recipes are appropriate for all people. Please make sure a recipe is appropriate for your meal plan and pay careful attention to serving sizes. User is solely responsible for their use of any content provided.