Post by April B. on Feb 26, 2003 13:34:17 GMT -6
Baked Cajun Chicken
Diabetic Crockpot, Low-fat/cal
4 servings
1 1/2 lb To 2 lb chicken; meaty (breasts, thighs, drumstick)
Nonstick spray coating
2 Tbs. Nonfat milk
2 Tbs. Onion powder (I prefer real onion)
1/2 Dried thyme crushed
1/4 tsp. Garlic salt
1/8 tsp. To 1/4 tsp. ground white pepper
1/8 tsp. To 1/4 Red pepper
1/8 tsp. To 1/4 tsp. ground black pepper;
Remove skin from chicken.
Rinse chicken, pat dry. Spray a 13 by 9 by 2 inch baking dish with nonstick coating.
Arrange the chicken, meaty sides up, in dish.
Brush with milk.
In small bowl mix onion powder, thyme, garlic salt, white pepper, red pepper, and black pepper.
Sprinkle over chicken.
Bake in a 375 degree oven for 45 to 55 minutes or till the chicken is tender and no longer pink.
Food Exchange per serving: 3 LEAN MEAT EXCHANGES
CHO: 77g; PRO: 25g; FAT: 6g; CAL: 166
Diabetic Crockpot, Low-fat/cal
4 servings
1 1/2 lb To 2 lb chicken; meaty (breasts, thighs, drumstick)
Nonstick spray coating
2 Tbs. Nonfat milk
2 Tbs. Onion powder (I prefer real onion)
1/2 Dried thyme crushed
1/4 tsp. Garlic salt
1/8 tsp. To 1/4 tsp. ground white pepper
1/8 tsp. To 1/4 Red pepper
1/8 tsp. To 1/4 tsp. ground black pepper;
Remove skin from chicken.
Rinse chicken, pat dry. Spray a 13 by 9 by 2 inch baking dish with nonstick coating.
Arrange the chicken, meaty sides up, in dish.
Brush with milk.
In small bowl mix onion powder, thyme, garlic salt, white pepper, red pepper, and black pepper.
Sprinkle over chicken.
Bake in a 375 degree oven for 45 to 55 minutes or till the chicken is tender and no longer pink.
Food Exchange per serving: 3 LEAN MEAT EXCHANGES
CHO: 77g; PRO: 25g; FAT: 6g; CAL: 166
