Diabetic Friendly Tex Mex Recipes: Chicken Enchilada Casserole and Chili Con Queso

Two recipes for very tasty Tex Mex foods that are perfect for your family's table.  And they are perfect for diabetics, too.  If you have diabetics in your family or among your guests there will be no reason to prepare a second entree for them.  Choose from Gold's Chicken Enchilada Casserole or Chili Con Queso.  The Queso is great for sitting around in front of the TV watching football or other sport.

CHILE CON QUESO
1 lb ground beef
1 can kidney beans
1 can (8-oz) tomato sauce
1 tsp salt
1/2 cup chopped onion
1 can (16-oz) diced tomatoes, chili ready
chili powder to taste
dash of red pepper
shredded cheddar cheese
In a large deep skillet, brown the ground beef with the onion.  Pour mixture into a colander and drain well.  Rinse with hot water and drain.  Wipe excess drippings from pan with a paper towel.  Return mixture to skillet and add the beans, tomato sauce, salt, tomatoes, chili powder, and red pepper.  Stir to blend ingredients well.  Cover skillet and simmer for 30 minutes, stirring occasionally.  Top individual servings with the cheese and serve with baked tortilla chips.

For more of Linda's recipes and diabetic information visit http://diabeticenjoyingfood.blogspot.com For her large collection of old fashion recipes, visit her blog at http://grandmasvintagerecipes.blogspot.com

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How To Make A Shrimp And Chicken Creole That Is Also Diabetic Friendly

If you are yearnin' for a taste of Cajun vittles, get out a big old deep skillet and throw these ingredients together.  This recipe for a Shrimp and Chicken Creole is quick, easy, and even diabetic friendly when served over wild rice instead of white rice.  Now I know it's not N'Orleans but it is a suitable substitute!  You can make a whole meal of this dish.  You have vegetables with the bell pepper, onion, and tomatoes.  You have seafood (shrimp) and chicken.  When served over the brown rice, you are adding a whole grain.  Now how much simpler can it get?  Add a loaf of bakery French bread, if you must.

For more of Linda's recipes and diabetic information visit her site at http://diabeticenjoyingfood.blogspot.com

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How to Make Spinach and Mushroom Stuffed Chicken Rolls (Diabetic Friendly, Too!)

These Chicken Rolls stuffed with a Mushroom and Spinach mixture are easy to make and they cook in the microwave. They are also an excellent entree for diabetics. If you are a diabetic or have diabetics among your family or friends, you can serve this entree knowing it is perfectly safe for them. Serve with some brown rice and a salad for a complete meal.

SPINACH-STUFFED CHICKEN ROLLS

Chicken Chili

1 small onion, chopped

1/4 lb fresh white mushrooms, chopped

1 pkg (10-oz) frozen chopped spinach, thawed

2 tbsp grated Parmesan cheese

1 tbsp chili sauce

1/2 tsp dried basil

1/2 tsp grated lemon rind

1/4 tsp salt

8 skinless boneless chicken breast halves

1 can (16-oz) diced tomatoes, drained

1/3 cup finely chopped onion

1 garlic clove, crushed

1/2 tsp Italian seasoning

1/4 tsp black pepper

2 tbsp tomato sauce

Combine the chopped onion and mushrooms in a shallow 2-qt casserole dish that has been sprayed with nonstick cooking spray. Cover and microwave for 4 to 5 minutes on high or until tender. Drain and set aside.

Place the thawed spinach on paper towels and squeeze until almost dry. Add the spinach, Parmesan cheese, chili sauce, basil, lemon rind, and salt to the onion mixture. Stir to combine well; set aside.

Flatten each chicken breast to 1/4-inch thickness. Place a fourth cup of the spinach mixture in the center of each chicken breast. Roll up lengthwise and secure with a wooden toothpick. Place the chicken rolls, seam side down, in the casserole dish after respraying it with more nonstick cooking spray.

Combine the tomatoes, 1/3 cup chopped onion, garlic, Italian seasoning and pepper. Spoon the tomato mixture evenly over the chicken rolls. Cover and microwave for 12 to 14 minutes on high, or until the chicken is cooked through. Cook on a turntable or rotate after 5 minutes to cook chicken evenly. Move chicken rolls around if necessary to assure even cooking.

Remove chicken rolls to a warm serving platter. Add 2 tablespoons of tomato sauce into the liquid in the baking dish; stir to blend. Cover and microwave on high for 1 to 2 minutes or until thoroughly heated. Pour the liquid over the chicken and serve immediately.

Enjoy!

How to Make Spinach and Mushroom Stuffed Chicken Rolls (Diabetic Friendly, Too!)

For more of Linda's recipes and diabetic information visit http://diabeticenjoyingfood.squarespace.com
For her old fashion recipe collection visit her at http://grandmasvintagerecipes.blogspot.com

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How to Make a Delicious (Diabetic Friendly) Shredded Chicken Mexican Lasagna

Back in the 1960s when I got married and moved to New Mexico from Indiana with my United States Air Force husband, one of the most exciting discoveries I made was Mexican and Tex-Mex foods. After our Air Force years and a move back to Southern Indiana, I was so excited to see that Taco Bell had entered the area. Many years later, this is still one of my favorite types of food. And as a Type II diabetic, I have discovered that it is mostly food I can eat without getting my blood sugar out of control. This lasagna recipe is a great dish containing chicken, vegetables, dairy, spices, and bread in the form of flour tortillas. It is basically a meal in itself. Try it today!

SHREDDED CHICKEN MEXICAN LASAGNA

Chicken Chili

1 1/2 tsp chili powder
1 tsp ground cumin
1/2 tsp salt
1/2 tsp ground red pepper
1 can (28-oz) crushed tomatoes
16-oz nonfat sour cream
6 scallions, chopped
1 can (4-oz) chopped green chilies, drained
6 to 7 (8-inch) flour tortillas
3 cups shredded cooked chicken
1 can (15.5-oz) corn, drained
8-oz shredded cheddar cheese
Sliced black olives for garnish
sliced scallions for garnish

Heat oven to 350 degrees. Mix chili powder, cumin, salt, pepper, and tomatoes in a bowl. Mix sour cream, scallions, and chilies in another bowl.

Spread 1/2 cup tomato mixture in a 13 x 9 x 2-inch baking dish. Arrange 2 tortillas to cover the bottom of the dish. Use pieces from another tortilla in the corners. Top with half the sour cream mixture, half the chicken, half the corn, 1 cup of the tomato mixture, and one-third of the cheese. Repeat the layers, then top with tortillas and remaining tomatoes. Sprinkle remaining cheese around the edges of the casserole. Bake in a 350 degree oven for 35 minutes or until bubbly. Let stand 15 minutes before cutting. Garnish with the olives and scallions.

Yield: 12 servings at 327 calories, 31 g carbs, 21 g protein per serving.

Enjoy!

How to Make a Delicious (Diabetic Friendly) Shredded Chicken Mexican Lasagna

For more of Linda's recipes and diabetic information go to http://diabeticenjoyingfood.squarespace.com For my old fashion recipe collection visit my blog at http://grandmasvintagerecipes.blogspot.com

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