Diabetic dishes are still full of flavor

Robin McDaniel
Mexican Baked Chicken fits the bill for a “meat-and-potatoes” guy’s dinner.

Mexican Baked Chicken fits the bill for a “meat-and-potatoes” guy’s dinner.

When my friend Leslie Spranger told me that her boss, Bill Bailey, wanted to put in a request to In the Kitchen for a good meal for diabetics, I was happy to see what I could find. Bill said he was a “meat and potatoes” kind of guy.

With that in mind, this recipe for Mexican Baked Chicken seemed a good one to fill the bill -- no pun intended. It is hearty and has a “kicked-up” flavor. Bill gave it a thumbs up in approval.

I also wanted to include a dessert. Because strawberries are still in season, I have repeated a favorite from several years ago that is sugar-free. This strawberry pie uses sugar-free Jell-O and Splenda.

The Mexican Baked Chicken is a bit on the starchy side, but I couldn’t help but include Mexican corn because it fit so well with the main dish. Just eat the starches in moderation.

Mexican Baked Chicken

2 tsp. unsalted butter

1 cup buttermilk baking mix

1 cup low-fat milk

1 tsp. paprika

2 tsp. chili powder

2 Tbs. cornmeal

salt and pepper to taste

4 boneless, skinless chicken breast

Preheat oven to 425 degrees. Melt butter in 9 x 13-inch (or smaller-depending on size of chicken breast) baking dish. Combine dry ingredients in bowl and set aside. Pour low-fat milk in bowl and dip each chicken breast in milk, then dredge and coat each piece in the baking mix. Place skin sides down in pan. Bake 40 minutes, uncovered. Turn and bake about 15 minutes longer or until chicken is cooked through.

Diabetic Strawberry Pie

1 cup Splenda

4 Tbs. cornstarch

2 cups water

1 small box sugar-free strawberry Jell-O

2 to 3 cups fresh, sliced strawberries

1 baked pie shell

Blend sugar and cornstarch, using a whisk. Add water and cook over medium to medium-high heat (whisking constantly) until it starts to thicken and turns transparent. This will only take 3 or 4 minutes.

Set off heat and add the strawberry Jell-O. Blend, and let cool slightly. Place berries in the baked pie shell and pour slightly cooled Jell-O mixture over berries.

Refrigerate 2 to 3 hours or overnight. When ready to serve add a dollop of light or sugar-free whipped topping.

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