Delectable Low Glycemic Diet Recipes
Peach and Berry Salad This is a fabulous late-summer fruit salad. Use it on pancakes, waffles or French toast.
Ingredients 3 fresh peaches 2 1/2 pints blackberries 1 pint strawberries, hulled and sliced 1/4 cup honey 1/4 cup honey
Bring medium pot of water to boil. Add peaches and blanch for 30 seconds. Drain and transfer to medium bowl. Cover with cold water and cool. Drain, peel and slice. ď Ź
In a medium bowl, combine peaches, blackberries, strawberries, honey and cardamom. Toss together and refrigerate. ď Ź
Quinoa and Black Beans Very flavorful alternative to black beans and rice. Quinoa is a nutty grain from South America. Heat oil in a saucepan over medium heat; cook and stir onion and garlic until lightly browned, about 10 minutes . Mix quinoa into onion mixture and cover with vegetable broth; season with cumin, cayenne pepper, salt, and pepper. Bring the mixture to a boil. Cover, reduce heat, and simmer until quinoa is tender and broth is absorbed, about 20 minutes.
Ingredients 1 teaspoon vegetable oil 1 onion, chopped 1 onion, chopped 3/4 cup quinoa 1 1/2 cups vegetable broth 1 teaspoon ground cumin
Stir frozen corn into the saucepan, and continue to simmer until heated through, about 5 minutes; mix in the black beans and cilantro.
Pesto Pasta with Chicken Easy and delicious pasta with chicken. Serve with crusty bread and salad for a quick dinner. Use as much or as little pesto sauce as you like. Ingredients: 1 (16 ounce) package bow tie pasta 1 teaspoon olive oil 2 cloves garlic, minced 2 boneless skinless chicken breasts, cut into bite-size pieces crushed red pepper flakes to taste 1/3 cup oil-packed sun-dried tomatoes, drained and cut into strips 1/2 cup pesto sauce
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. ď Ź
Heat oil in a large skillet over medium heat. Saute garlic until tender, then stir in chicken. Season with red pepper flakes. Cook until chicken is golden, and cooked through.. ď Ź
In a large bowl, combine pasta, chicken, sundried tomatoes and pesto. Toss to coat evenly. ď Ź
Braised Balsamic Chicken This chicken is good with either rice or pasta. Green beans make a nice side dish. Ingredients 6 skinless, boneless chicken breast halves 1 teaspoon garlic salt ground black pepper to taste 2 tablespoons olive oil 1 onion, thinly sliced 1 (14.5 ounce) can diced tomatoes 1/2 cup balsamic vinegar 1 teaspoon dried basil 1 teaspoon dried oregano 1 teaspoon dried rosemary 1/2 teaspoon dried thyme
Season both sides of chicken breasts with garlic salt and pepper. ď Ź
Heat olive oil in a skillet over medium heat; cook seasoned chicken breasts until chicken is browned, 3 to 4 minutes per side. Add onion; cook and stir until onion is browned, 3 to 4 minutes. ď Ź
Pour diced tomatoes and balsamic vinegar over chicken; season with basil, oregano, rosemary and thyme. Simmer until chicken is no longer pink and the juices run clear, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). ď Ź
Hawaiian Chicken Kabobs These kabobs are tender, sweet, and delicious. They're easy to make and only require a few ingredients. Ingredients 3 tablespoons soy sauce 3 tablespoons brown sugar 2 tablespoons sherry 1 tablespoon sesame oil 1/4 teaspoon ground ginger 1/4 teaspoon garlic powder 8 skinless, boneless chicken breast halves - cut into 2 inch pieces 1 (20 ounce) can pineapple chunks, drained skewers
In a shallow glass dish, mix the soy sauce, brown sugar, sherry, sesame oil, ginger, and garlic powder. Stir the chicken pieces and pineapple into the marinade until well coated. Cover, and marinate in the refrigerator at least 2 hours.
Preheat grill to medium-high heat.
Lightly oil the grill grate. Thread chicken and pineapple alternately onto skewers. Grill 15 to 20 minutes, turning occasionally, or until chicken juices run clear.
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