Main Dish Recipes That Are Okay For Diabetics, Too

The recipes in this article offer a choice of yummy entree ideas that are not only tasty for anyone, they are also okay to serve diabetics. No need to cook two separate main dishes, these recipes are perfect for all! The chicken is a quick and easy meal perfect for summer or any time. The ham is great for serving a large group. The leftover ham also makes some good ham and beans, an excellent dish for diabetics.

PINEAPPLE-MANGO CHICKEN
1 lb (4 pieces) boneless skinless chicken breast halves
salt and pepper to taste
1 cup mango fat-free yogurt
1 1/4 cup finely chopped fresh cilantro
1 1/2 cups canned pineapple tidbits in their own juice, drained
butter-flavored cooking spray

In a small bowl mix the yogurt with the cilantro and pineapple. Cover and refrigerate until needed. Be sure to stir the sauce before using.

Spray a frying pan with the cooking spray and heat the pan over medium heat. Lightly salt and pepper the chicken and cook just until cooked through, about 10 minutes. Turn at least once or twice during cooking.

To serve, drizzle the chicken with the mango sauce.

Yield: 4 servings
Per serving: Approximately 155 calories, 1 g fat, 66 mg cholesterol, 68 mg sodium, 27 g protein, and 7 g carbs Exchanges: 3 meats

SPIRAL HAM WITH A DIABETIC ORANGE GLAZE
1 fully cooked spiral sliced ham (approx 8-9 lbs)
2 cups water
1/2 to 3/4 cup Splenda Brown Sugar Blend
1/4 cup no-sugar-added orange juice (fresh squeezed is best!)
1 cup Splenda sweetened orange marmalade
1/4 cup Dijon mustard

Preheat oven to 375 degrees.

Place the ham, cut side down, on a rack in a large roasting pan. Pour the water into the pan; cover the ham with an aluminum foil tent. Bake 1 and 1/2 hours.

Meanwhile, in a small mixing bowl, whisk together the Splenda, orange juice, marmalade, and Dijon mustard. Set mixture aside.

Remove the ham from oven and remove the foil tent. Liberally brush the glaze mixture over the surface of the ham using 3/4 cup. Leave the foil off and return ham to the oven for another half hour or until internal temperature is 140 degrees on a meat thermometer.

Remove from oven and let stand for 10 minutes before slicing to serve.

Serves approximately 20 to 25.

Enjoy!

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