Strawberry-Lemon Thyme Soup

Strawberry-Lemon Thyme Soup

Strawberry-Lemon Thyme Soup

This recipe, Strawberry-Lemon Thyme Soup, came from Diabetic Living Online.


Strawberry-Lemon Thyme Soup Recipe


Strawberry-Lemon Thyme Soup

3 cups sliced fresh strawberries

1 cup low-fat buttermilk

2 tsp. finely shredded lemon peel

1 tsp. snipped fresh lemon thyme or thyme

2 Tbsp. honey

2 Tbsp. low-fat buttermilk

Lemon peel strips and/or fresh thyme springs (optional)


In a blender or food processor combine strawberries and 1 cup buttermilk.  Cover and blend or process until very smooth.  Transfer to a medium bowl.  Stir in finely shredded lemon peel and the snipped thyme.  Cover and chill for 4 to 24 hours to blend flavors.

To serve, strain soup, discarding shredded lemon peel and snipped thyme.  Stir in honey.  Ladle chilled soup into small bowls.  If desired, swirl remaining buttermilk into each serving and garnish with lemon peel strips and/or fresh thyme sprigs.             4 servings


(Recipe for Strawberry-Lemon Thyme Soup, Diabetic Living, 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)