Thai Chicken Pizza

Thai Chicken Pizza

Thai Chicken Pizza

This recipe, Thai Chicken Pizza, serve this pizza as is, or with optional toppings, such as thinly sliced basil, cilantro, chopped peanuts and/or crushed red pepper on the side.


Thai Chicken Pizza Recipe


Thai Chicken Pizza

20 oz. prepared whole-wheat pizza dough

¼ cup smooth natural peanut butter

3 Tbsp. water

2 tsp. reduced-sodium soy sauce

2 tsp. rice vinegar

2 tsp. minced fresh ginger

1 clove garlic, minced

1 tsp. canola oil

8 oz. boneless, skinless chicken breast, trimmed and diced

1 red pepper, diced

4 scallions, thinly sliced

2/3 cup shredded part-skim mozzarella cheese


Place oven rack in the lowest position; preheat to 450 F.  Coat a large baking sheet with cooking spray.

Roll out or stretch dough on a lightly floured surface into a rough 16 inch oval.  Transfer to the baking sheet.  Bake on the bottom rack until puffed and lightly crisped on the bottom. 8 to 10 minutes.

Meanwhile, whisk peanut butter, water, soy sauce, vinegar, ginger and garlic in a small bowl until well combined.

Heat oil in a medium nonstick skillet over medium-high heat.  Add chicken and cook, stirring, until cooked through, 2 to 4 minutes.  Transfer to a medium bowl.  Add bell pepper, scallions and 1 tablespoon of the peanut sauce to the chicken; toss to combine.

Remove the crust from the oven; spread evenly with the remaining peanut sauce.  Top with the chicken mixture, then sprinkle with cheese.  Return the pizza to the oven and bake on the bottom rank until the crust is crispy and golden and the cheese is melted, 11 to 13 minutes.

Shopping Tip:  Look for balls of whole-wheat pizza dough, fresh or frozen, at your supermarket.  Choose a brand without hydrogenated oil.


(Recipe for Thai Chicken Pizza, Diabetic Connect, 2015)


Spicy Pecan Popcorn Chicken

Spicy Pecan Popcorn Chicken

Spicy Pecan Popcorn Chicken

This recipe, Spicy Pecan Popcorn Chicken, these spicy and crunchy chicken nuggets are paired with a quick, creamy ranch dip.  If you can’t find coarse breadcrumbs, substitute Grape-Nuts cereal instead.


Spicy Pecan Popcorn Chicken Recipe


Spicy Pecan Popcorn Chicken

Canola oil cooking spray

¾ cup coarse dry whole-wheat breadcrumbs or Grape-Nuts cereal

½ cup pecan pieces

2 Tbsp. chili powder

¼ tsp. salt

1 egg white

1 Tbsp. water

1 lb. boneless, skinless chicken breast, cut into 1-inch cubes

¼ cup low-fat mayonnaise

¼ cup low-fat buttermilk or milk

1 tsp. dried dill or 1 Tbsp. fresh

½ tsp. garlic powder


Preheat oven to 450 F.  Thoroughly coat a wire rack with cooking spray and set on a foil-lined baking sheet.

Combine breadcrumbs or cereal, pecans, chili powder and salt in a food processor; process until the pecans are finely chopped and the chili powder is mixed throughout, about 1 minute.  Transfer the mixture to a shallow dish.

Whisk egg white and water in a second shallow dish.  Add chicken and turn to coat, then dredge in the pecan mixture, turning to coat evenly.  Shake off excess.   (Discard any remaining egg and pecan mixture.)   Place the chicken on the prepared rack and thoroughly coat with cooking spray.

Bake the chicken until no longer pink in the center, about 15 minutes.

Meanwhile, whisk mayonnaise, buttermilk (or milk), dill and garlic powder in a small bowl.  Serve the chicken with the dip.

4 servings


(Recipe for Spicy Pecan Popcorn Chicken, Diabetic Connect, 2015)


Apple Chicken and Rice


Apple Chicken and Rice

Apple Chicken and Rice

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at


The first time that we tried this lightly sweet chicken, I knew that I would be making it for a long time to come.  This recipe is Diabetic Friendly!!

             Nadene MacLeod                                                            Springfield, Massachusetts


Apple Chicken and Rice Recipe

Apple Chicken and Rice

1 lb. boneless skinless chicken breast, cut into 1 inch cubes

2 Tbsp. butter, divided

1 package (6 oz.) chicken flavored rice mix

1 ¼ cups water

½ cup chicken broth

½ cup apple juice

1 medium apple, chopped

1 cup sliced fresh mushrooms

½ cup chopped onion

¼ cup dried cranberries


In a large skillet, cook chicken in 1 tablespoon butter, until juices run clear; remove and keep warm.  Set seasoning packet from rice mix aside.  In the same skillet; sauté rice mix in remaining butter for 5 minutes or until golden brown.

Add the water, broth, apple juice, apple, mushrooms, onions, cranberries and contents of rice seasoning packet; bring to a boil.  Reduce heat; cover and simmer for 15-20 minutes or until is tender, stirring occasionally.  Return chicken to the pan; heat through.        4 servings


(Recipe for Apple Chicken and Rice was on, 2014)


Sesame Chicken Cucumber Noodle Salad


Sesame Chicken Cucumber Noodle Salad

Sesame Chicken Cucumber Noodle Salad

This recipe, Sesame Chicken Cucumber Noodle Salad is from Diabetic Connect.  This couldn’t be simpler to make.  It’s a refreshing dish to serve on a hot summer’s night or bring it to your warm-weather potluck: just toss the salad with the dressing when you’re ready to serve.


Sesame Chicken Cucumber Noodle Salad Recipe


Sesame Chicken Cucumber Noodle Salad

8 oz. Chinese egg noodles, or other thin noodles or pasta, fresh or dried

1 cup creamy peanut butter

¾ cup rice vinegar

2 Tbsp. toasted sesame oil

2 Tbsp. Shaoxing wing or dry sherry (see Notes)

1 cup thinly sliced scallions

2 Tbsp. naturally brewed reduced-sodium soy sauce

1 Tbsp. Asian chile sauce (see Notes)

2 heads baby romaine or 1 head regular romaine lettuce

1 ½ lbs. cooked boneless, skinless chicken breast, sliced crosswise into ¼ inch slices and chilled

2 medium red peppers, cut into ¼ inch dice

1 large English cucumber, peeled, seeded, halved lengthwise and cut into ¼ inch slice

Salt, to taste

Freshly ground pepper, to taste

Toasted sesame seeds for garnish (see Notes)


Fill a large bowl with water and add ice cubes.  Cook noodles to boiling water until tender, 2-4 minutes if fresh; about 6 minutes for dry (or according to package directions).  Drain and transfer the noodles to the ice water.  When the noodles are cold, drain well and transfer to a very large bowl.  Set aside.

Meanwhile, whisk peanut butter, vinegar, sesame oil, and Shaoxing (or sherry) in a bowl until smooth.  Add scallions, cilantro, if using, soy sauce and hot sauce; stir to blend.

If using baby romaine, half lengthwise, notch out the core, and cut crosswise into ½ inch pieces.  If using regular romaine, remove the tougher outer leaves.  Halve lengthwise, notch out the core, halve again, and cut crosswise into ½ inch pieces.  You should have about 8 cups.

Add lettuce, chicken bell peppers and cucumbers to the noodles.  Add three-fourths of the dressing and toss to coat.  Season with salt and pepper.  Add the remaining dressing if desired.

Transfer the salad to a serving bowl.  Serve garnished with sesame seeds.

NOTES:   Shaoxing, is a seasoned rice wine.  It is available at most Asian specialty markets and in the Asian section of some larger supermarkets.  If unavailable, dry sherry is the best substitute.

Sambal oelek, a spicy blend of chilies, brown sugar and salt, and Sriracha, Thai chile sauce, can be found in the Asian section of many large supermarkets and at Asian markets.

Look for toasted sesame seeds at the supermarket near other Asian ingredients.  Or toast regular sesame seeds in a small dry skillet OVER LOW HEAT, stirring constantly, until golden and fragrant, about 2 minutes.

TIP:  To quickly poach boneless, skinless chicken breasts, place in a large skillet or saucepan.  Add lightly salted water (or chicken broth) to cover and bring to a boil.  Cover, reduce heat to low and simmer gently until the chicken is cooked through and no longer PINK in the middle, 10 to 20 minutes, depending on side.

IF PREPARING AHEAD OF TIME:  Cover and refrigerate the salad for up to 1 day or prepare the dressing (step 2), cover and refrigerate for up to 5 days; thin with a little water as needed.


(Recipe for Sesame Chicken Cucumber Noodle Salad came from Diabetic Connect, 2014)


Curry Chicken Pasta Salad


Curry Chicken Pasta Salad

Curry Chicken Pasta Salad

This dish is a must for any baby or wedding shower, potluck or picnic.


Curry Chicken Pasta Salad Recipe

Curry Chicken Pasta Salad

2 ½ – 3 lbs. boneless, skinless chicken breast (about 8 breast pieces)

2 Tbsp. melted butter

½ – 1 tsp. GRANULATED GARLIC POWDER, to taste

½ – 1 tsp.  PENZEYS GROUND PEPPER, to taste

½ – 1 tsp. salt, to taste

1 lb. rotini pasta, white or whole wheat, cooked and well drained

6 stalks celery, chopped

2 medium onions, minced

1 large bunch green grapes


2 cups mayonnaise – WE USED LIGHT



Preheat oven to 350 F.   Trim the chicken of any fat.  Place in a baking pan and drizzle with the melted butter.  Season with GARLIC, PEPPER and salt.  Bake at 350 F. for about 40 minutes, until cooked through.  Refrigerate until cool and then cut into chunks.

In a serving bowl, combine the chicken, cooked pasta, celery, onions and grapes.

In a separate bowl, combine the MAHARAJAH CURRY POWDER with the mayonnaise and mix well.  Add to the pasta mixture and stir to combine.

Chill for several hours or overnight before serving.  Taste and add extra salt and pepper as desired before serving.          8 servings


(Recipe for Curry Chicken Pasta Salad was in Penzeys Spices catalog)


Chicken Orzo Skillet

Chicken Orzo Skillet

Chicken Orzo Skillet


Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at


As a busy homemaker with a home-based business, I try to make quick dinners that are healthy for my husband and two young children.  I combined two recipes to come up with this family favorite.

           Kathleen Farrell                                                                               Rochester, New York


Chicken Orzo Skillet Recipe

Chicken Orzo Skillet

1 cup uncooked orzo pasta

1 Lb. boneless skinless chicken breast, cubed

3 tsp. olive oil, divided

3 garlic cloves, minced

2 cans (14 ½ oz. each) stewed tomatoes, cut up

1 can (15 oz.) white kidney or cannellini beans, rinsed and drained

1 ½ tsp. Italian seasoning

½ tsp. salt

1 package (16 0z.) frozen broccoli florets, thawed


Cook orzo according to package directions.  Meanwhile, in a large nonstick skillet coated with cooking spray, cook chicken in 2 teaspoons oil for 6-7 minutes or until no longer pink.  Remove and keep warm.

In the same skillet, cook garlic in remaining oil for 1 minute or until tender.  Stir in the tomatoes, beans, Italian seasoning and salt.  Bring to a boil.  Stir in broccoli and chicken; heat through.  Drain orzo. Stir into chicken mixture.


(Recipe for Chicken Orzo Skillet was on, 2014)


Italian Chicken Pockets

Italian Chicken Pockets

Italian Chicken Pockets


Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at


My sister-in-law prepared these hearty sandwiches that are filled with chicken, mushrooms and pepperoni.  My husband loved them so much; he insisted I ask for the recipe.

             Tricia Buss                                                                          Telford, Pennsylvania


Italian Chicken Pockets Recipe

Italian Chicken Pockets

¾ lb. boneless skinless chicken breast, cubed

2 Tbsp. olive oil

1 medium green peppers, chopped

1 cup sliced fresh mushrooms

1 package (3 ½ oz.) sliced pepperoni

1 cup spaghetti sauce

3 pits breads (6 inches), halved and warmed

Grated Parmesan cheese, optional


In a large skillet, cook chicken over medium heat in oil until no longer pink.  Add green pepper and mushrooms; cook until tender, stirring occasionally.  Add pepperoni and spaghetti sauce; heat through.

Spoon into pita bread halves.  Sprinkle with cheese if desired.          6 servings


(Recipe for Italian Chicken Pockets was on, 2014)


Spicy Chicken and Salad

Spicy Chicken and Salad

Spicy Chicken and Salad


The perfect marriage of spicy and cool.


Spicy Chicken and Salad Recipe

Spicy Chicken and Salad

2 boneless skinless chicken breast

1 tsp. olive oil

½ – 1 tsp. BERBERE

¼ tsp. salt

8 cups greens (2 medium heads different types of lettuce –we used romaine and Boston) other topping as desired: we used croutons, cherry tomatoes & red onions

Dressing:    ¼ cup red wine vinegar

½ cup olive oil



¼ tsp. salt



Get the grill going or heat a pan over medium-high heat.  Wash the chicken and pat dry.  Brush the chicken with oil, sprinkle with BERBERE (1 teaspoon will be PRETTY DARN HOT) and salt.

Cook over medium-high heat until done, roughly 4-6 minutes per side, depending on how thick the pieces are.  Let rest while washing, drying and cutting up the salad ingredients.

Cut the chicken into bite-sized pieces, toss with the salad and serve with the dressing of your choice.  If you are using our dressing, simply combine all of the dressing ingredients in a jar with a lid and shake well.       4 serving


(Recipe for Spicy Chicken and Salad was in Penzeys Spices catalog)


Warm Apricot Chicken Salad


Warm Apricot Chicken Salad

Warm Apricot Chicken Salad

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at


This colorful salad is topped with marinated sautéed chicken.  It’s hearty, refreshing our nutritious.  Even our kids like the sweet and tangy flavor.

          Carolyn Popwell                                                                              Lacey, Washington


Warm Apricot Chicken Salad Recipe

Warm Apricot Chicken Salad

1 lb. boneless skinless chicken breast, cut into strips

2 Tbsp. orange marmalade

1 Tbsp. reduced-sodium soy sauce

6 fresh apricots, sliced

2 tsp. grated orange peel

½ lb. fresh spinach, stems removed

1 medium sweet red pepper, julienned

1 Tbsp. canola oil

¼ cup ranch salad dressings

¼ cup slivered almonds, toasted


In a large bowl, combine the chicken, marmalade and soy sauce.  Refrigerate for 20-30 minutes.

Meanwhile, toss apricots and orange peel.  Place spinach on a serving platter or four salad plates; top with apricots.  In a skillet, sauté red pepper and chicken mixture in oil until chicken is no longer pink.  Remove from heat; stir in salad dressing.  Spoon over spinach and apricots; sprinkle with almonds.          4 servings


(Recipe for Warm Apricot Chicken Salad was on, 2014)


Lemon Chicken Stir Fry

Lemon Chicken Stir Fry

Lemon Chicken Stir Fry


This recipe, Lemon Chicken Stir Fry is from Diabetic Connect.  Go deliciously Asian tonight with this sensational stir fry!  Our recipe includes a simple option to cut carbs by replacing some of the rice.

Lemon Chicken Stir Fry Recipe

Lemon Chicken Stir Fry

1 Tbsp. olive oil

1 Tbsp. sesame oil

1 ½ lbs. skinless, boneless chicken breast cut into strips

2 tsp. fresh minced ginger

½ cup sliced red and green peppers

1 cup sliced carrots, celery, onions

1 lemon juice (approx. ¼ cup)

2 Tbsp. Ponzu soy sauce

2 Tbsp. light brown sugar

¼ cup water

1 Tbsp. cornstarch

3 cups cooked rice

½ head of cauliflower

½ cup sliced scallions

Prepare rice according to directions on package.  If you want to reduce the carbs in the rice, cut the rice amount in half.  Once it is cooked, take ½ a head of cauliflower and place in food processor.  Pulse until it is in small granular pieces.  Mix with your hot rice and let it steam.  Do not cook the cauliflower.

While your rice is cooking heat the oil in your wok or skillet and add the chicken and stir fry for 5-6 minutes.  Remove from the pan and set aside.

Heat the sesame oil in the wok or skillet and add your prepared vegetables (except the scallions) and the ginger.  Stir fry for about 6 minutes until tender crisp.

While vegetables are cooking, mix the lemon juice, water, Ponzu, brown sugar and cornstarch in a small bowl.  Set aside.

Add chicken back to the pan and mix with vegetables.  Whisk your lemon juice mixture again and add to your wok or skillet.  Stir fry until sauce begins to thicken, about 2-3 minutes.  Continue to stir to coat well with sauce.

Serve over hot rice (and cauliflower if you do the low carb option) and garnish with scallions.


(Recipe for Lemon Chicken Stir Fry came from Diabetic Connect, 2014)