How To Live With Diabetes

Ingredients:

3 lbs chicken pieces
1 pinch pepper
8 c water
1 bay leaf
1/2 c celery with leaves, chopped
1/4 tsp celery seeds
1/4 c fresh parsley leaves, chopped
1/2 c rice, uncooked
1 small onion
1 c carrots, diced

Directions:

Simmer the chicken in the water with the celery, parsley, onion, pepper, bay leaf and celery seeds for 4 hours in a slow cooker or one hour over low heat on the stove.Drain the chicken broth and remove chicken pieces.  (Discard bay leaf.) Bone the chicken and chop into bite-size pieces. Combine the broth, chicken, rice and carrots in a saucepan and continue cooking for 30 to 40 minutes or until the rice is tender.

Makes 6 Servings.

Dietary Exchanges: 3 Lean Meat, 1/2 Bread Exchange

Nutrients Per Serving:
287 Calories
11 g Carbohydrate
29 g Protein
10 g Fat
219 mg Sodium
307 mg Potassium
88 mg Cholesterol

Ingredients:

3 lb chicken, cut in pieces
1/2 c finely chopped carrot
1/2 c uncooked barley
1/2 c chopped fresh parsley
9 c water
1 tbsp salt
2 tbsp lemon juice
1/2 tsp pepper, freshly ground
3 celery stalks with leaves
1/4 tsp celery seed
1 small onion
1 1/2 c green beans cut, fresh
1/2 c chopped onion

Directions:

Place chicken, water, leaves from celery and small onion in a large saucepan. (Reserve celery stalks.) Cover saucepan and bring to a boil.  Reduce heat and simmer 1 1/2 hours until chicken is tender.  Remove chicken.  Next strain broth into a bowl.  Chill until fat sets on top.  Remove fat. Remove skin and bones from chicken, discard.  Cut chicken into bite-sized pieces, set aside.  (Note:  if you want less than 8 servings, freeze extra broth and chicken separately in meal-sized portions.) Return broth to saucepan.  Chop reserved celery stalks, and add to broth with chopped onion, carrot, parsley, barley, lemon juice, and seasonings.  Cover and simmer 20 minutes. Add fresh green beans and chicken.  Continue cooking 15 minutes or until beans are tender.

Makes 8 (1 1/2 cup) Servings.

Dietary Exchanges: 1 Fruit & Vegetable, 2 Protein

Nutrients Per Serving:
145 Calories
5 g Fat
11 g Carbohydrate
14 g Protein