Diabetic-Friendly Weekend Dinner Recipes
Lemon Parmesan Skillet Pasta With Chicken and Spinach
- 8 oz. gluten-free or whole wheat pasta, any variety
- 2 tablespoons olive oil, extra virgin
- 1 pound bite-sized boneless, skinless chicken breasts
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 4 minced garlic cloves
- Dry white wine, ½ cup
- One lemon, juiced and zested
- 10 cups of spinach, fresh, chopped
- Parmesan cheese, 4 tablespoons, divided
Preparation/Cook time: 25 minutes
- Boil the pasta.
Although penne pasta is the primary choice for this dish, any variety can be used based on personal preference. Follow the directions on the product box, adding a splash of olive oil and salt to the water to enhance flavor and prevent the pasta from sticking. Opting for whole-wheat pasta provides an excellent source of fiber while retaining the dish's wonderful flavor, although gluten-free varieties can be substituted. Finally, taste the pasta near the end of its cooking time to ensure its al-dente.
- Sear the chicken in a skillet.
The chicken can be cooked at the same time as the pasta. A skillet with adequate depth or a deep pot to contain all the ingredients would be best for this recipe. Chicken breasts are primarily used in this dish, but chicken thighs can be substituted for a heartier meat flavor. It's best to cut the chicken proportionally the same size to ensure even cooking.
- Create the sauce.
After the chicken is well-browned, combine the sauce ingredients and bring them to a simmer, which helps incorporate the flavors, brings the pasta back to temperature, and allows the spinach to wilt just before serving. Garlic adds a piquant, aromatic base flavor, while the wine, lemon juice, and zest infuse a vibrant, fresh flavor into the dish. Immediately serve the pasta with a sprinkle of parmesan cheese for optimal taste and freshness.
Creamy Wild Rice & Turkey Soup
- 1 tablespoon olive oil, extra virgin
- 4 ounces (approximately 2 cups) of mushrooms, sliced
- ¾ cup celery, chopped
- ¾ cup carrots, chopped
- ¼ cup shallots, chopped
- All-purpose flour, ¼ cup
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- Low-sodium chicken broth, 4 cups
- Quick-cook/instant wild rice, 1 cup
- 12 ounces (approximately 3 cups) of cooked chicken or turkey, shredded
- ½ cup light sour cream
- Freshly chopped parsley, 2 tablespoons
Preparation/Cook Time: 35 minutes
- Saute the veggies.
After heating the olive oil on medium heat in a large saucepan, combine the celery, mushrooms, shallots, and carrots. Stir frequently until tender, for about 5 minutes. Combine the flour, salt, and pepper and cook for another two minutes while stirring frequently.
- Cook and stir in the remaining ingredients.
Bring the chicken broth to a boil, and scuff any residual brown bits from the bottom of the saucepan. Incorporate the rice and cook at reduced heat on a gentle simmer for approximately 5-7 minutes until softened. Add the chicken/turkey, parsley, and sour cream, stirring until thoroughly heated and mixed, about 2 minutes.