100 Healthy Recipes

A well-balanced diet is one part of a healthy lifestyle for people with type 2 diabetes. But it's not always easy to make smart food choices and change the way you eat.

A healthy diet is not just about eating less of the foods you love or achieving weight loss. It is also about making some simple lifestyle changes that you can maintain. It may surprise you to find that you can still enjoy in reasonable amounts many of the foods you currently eat. Remember to discuss your specific food needs with your doctor and dietitian or educator.

Get a head start on good eating with 100 recipes created from healthy food choices. Click on any of the 9 categories below to choose a recipe.

Chicken and Artichoke Bake

Prep Time: 10 minutes

Total Time: 40 minutes

Serves: 4

Chicken and Artichoke Bake
    Ingredients
  • 4 chicken thighs, skinless
  • 8 ounces chicken breast, boneless/skinless, raw
  • 1 tablespoon margarine, canola-based, trans-fat free
  • 1 tablespoon olive oil, extra virgin
  • 2 teaspoons ground sage
  • 2 lemons
  • 1 pound artichoke hearts, fresh, cooked or canned
  • 1/8 teaspoon black pepper
    Preparation:
  • Preheat oven to 425°F.
  • Trim any excess fat from chicken; cut each breast half cross-wise into 2 pieces.
  • In a large non-stick skillet over medium-high heat, melt margarine with olive oil. When hot, add chicken, in 2 batches if necessary to avoid crowding, and brown lightly on both sides, turning once, 4 to 5 minutes on each side.
  • Using tongs, transfer to a baking dish lightly coated with cooking spray. Sprinkle with 1 teaspoon of the sage.
  • Reduce heat to medium-low and add the onion (peeled and chopped). Sauté until translucent, 2 to 3 minutes.
  • Add 1/4 cup of water, stirring to dislodge any browned bits. Bring to a boil, raising heat if necessary, and pour over the chicken.
  • Cut a lemon in half and squeeze the juice from one of the halves over the chicken. Season to taste with black pepper.
  • Bake for 10 minutes, basting several times. Turn the chicken over, add the artichoke halves, squeeze the other half of the lemon over top, and sprinkle with remaining 1 teaspoon of sage.
  • Continue to bake, basting occasionally, until chicken and artichokes are tender, about 20 minutes longer. To test, cut into chicken - it should be no longer pink inside and juices should run clear.
  • Using tongs, transfer chicken and artichokes to a warmed serving dish. Season to taste with lemon juice from remaining lemon, and black pepper. Pour the juices over the chicken.
  • Serve with garlic mashed potatoes, if desired.

Muy pronto estará disponible la version en español de este
sitio web. Por favor, vuelva más tarde.