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)


Grilled Marinated Flank Steak Salad

Grilled Marinated Flank Steak Salad

Grilled Marinated Flank Steak Salad

Grilled Marinated Flank Steak Salad Recipe


Grilled Marinated Flank Steak Salad

Cilantro Dressing:

3 Tbsp. lime juice

2 Tbsp. chopped shallot

2 Tbsp. snipped fresh cilantro

1 Tbsp. olive oil

1 Tbsp. water

2 tsp. honey

1 large clove garlic, peeled and quartered

½ tsp. chili powder

¼ tsp. salt

¼ tsp. ground cumin

In a blender or small food processor combine all ingredients.  Cover and blend or process until combined.

8 oz. beef flank steak

2 small yellow and/or red sweet peppers, stemmed, seeded and halved

1 ear fresh corn, hushed and silk removed

2 green onions, trimmed

Nonstick cooking spray

4 cherry tomatoes, halved

¼ of a small avocado, halved, seeded, peeled and thinly sliced

2 cups torn romaine lettuce

Fresh cilantro sprigs


Divide Cilantro Dressing into two portions.

Trim fat from steak.  Score both sides of steak in a diamond pattern by making shallow diagonal cuts at 1 inch intervals.  Place steak in a resealable plastic bag.  Pour one portion of the Cilantro Dressing over steak in a bag; set remaining dressing portion aside.  Seal bag; turn to coat steak.  Marinate in the refrigerator for up to 3 hours; in1 ½ hours turn steak on other side.

Coat sweet pepper, corn and green onions with cooking spray.

For a charcoal grill, grill steak and corn on the rack of an uncovered grilled directly over medium coals until steak is desired doneness and corn is tender, turning steak one halfway through grilling and turning corn occasionallyFor steak, allow 17 to 21 minutes for medium rare (145 F.); to medium (160 F.)  For corn, allow 15 to 20 minutes.  Add sweet pepper halves to the grill for the last 8 minutes of grilling and green onions to the grill for the last 4 minutes grilling, turning frequently.

(For a gas grill, preheat grill.  Reduce heat to medium.  Place meat and, later, vegetables on grill rack over heat.  Cover and grill as above.)

Thinly slice meat against the grain.  Coarsely chop sweet peppers and green onions; cut the corn from the cob, leaving kernels in “SHEETS”.  Serve meat, vegetables, tomatoes, and, if desired, avocado slices over romaine lettuce.  Drizzle with the reserved portion on the Cilantro Dressing.  Garnish with cilantro sprigs.         2 servings (1 cup greens, 3 oz. cooked meat, ½ cup vegetables and 1 ½ tablespoons dressing per serving)


(Recipe for Grilled Marinated Flank Steak Salad, Diabetic Living, 2015)


Melon and Chicken Pasta Salad

Melon and Chicken Pasta Salad

Melon and Chicken Pasta Salad

This recipe, Melon and Chicken Pasta Salad.   (As of September 9, 2015 – there is still cantaloupe in the supermarket.)  Melon, prosciutto and dried cranberries pair well together in this chicken pasta salad recipe.  Fresh grilled chicken breast is best, but you can save time by using roasted or grilled chicken from the supermarket.  For the best flavor, combine the pasta salad with the dressing about 1 hour before serving.


Melon and Chicken Pasta Salad Recipe


Melon and Chicken Pasta Salad

1 clove garlic, minced

¼ tsp. salt

½ cup buttermilk

¼ cup low-fat mayonnaise

3 Tbsp. chopped fresh tarragon or 1 Tbsp. dried tarragon

1 Tbsp. distilled white vinegar

8 oz. (about 3 cups) whole-wheat bowtie pasta

2 cups cubed cantaloupe or honeydew melon

2 cups thinly sliced baby spinach

2 cups cubed or shredded cooked chicken

¼ cup dried cranberries

¼ cup chopped prosciutto (about 3 oz.)

Freshly ground pepper to taste


To prepare dressing:  Mash garlic and salt in a medium bowl with the back of a spoon into a chunky paste.  Add buttermilk, mayonnaise, tarragon and vinegar; whisk until combined.

To prepare pasta salad:  Cook pasta in a large pot of boiling water according to package directions.  Drain, transfer to a large bowl and let cool.  Add melon, spinach, chicken, cranberries, prosciutto, pepper and the dressing: toss to coat.          6 servings


(Recipe for Melon and Chicken Pasta Salad, Diabetic Connect, 2015)


Harvest Salad with Cherry Vinaigrette

Harvest Salad with Cherry Vinaigrette

Harvest Salad with Cherry Vinaigrette


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


Mixed greens and plenty of produce make this salad so satisfying, and it’s gorgeous to serve for occasions.  * This recipe is DIABETIC FRIENDLY! *

Jaye Beeler                                                                         Grand Rapids, Michigan


Harvest Salad with Cherry Vinaigrette Recipe


Harvest Salad with Cherry Vinaigrette

3 medium fresh beets (about 1 lb.)

1 package (5 oz.) spring mix salad greens

2 medium apples, thinly sliced

1 medium carrot, shredded

½ cup grape tomatoes, halved

½ cup yellow grape tomatoes or pear tomatoes, halved

½ cup garbanzo beans or chickpeas, rinsed and drained

½ cup coarsely chopped walnuts, toasted

4 thick-sliced bacon strips, cooked and crumbled

Cherry Vinaigrette:     ½ cup tart cherry preserves

3 Tbsp. olive oil

2 Tbsp. red wine vinegar

2 tsp. Dijon mustard

1 garlic clove, minced

¼ tsp. salt

1/8 tsp. pepper


Preheat oven to 400 F.  Scrub beets and trim tops to 1 inch.  Wrap in FOIL; place on a baking sheet.  Bake 50-60 minutes or until tender.  Remove foil, cool completely.  Peel beets and cut into ½ inch pieces.

In a large bowl, combine salad greens, apples, carrots, tomatoes, beans, walnuts, bacon and cooled beets.  In a small bowl, whisk vinaigrette ingredients until blended.  Serve with salad.

10 servings (1 cup each)


(Recipe for Harvest Salad with Cherry Vinaigrette was on, 2014)