Low Glycemic Impact Recipes: Aunt Jewel's Chicken Dressing Casserole

3 pounds skinless, boneless chicken breast meat1 (10.75 ounce) can condensed cream of chicken soup1 (10.75 ounce) can condensed cream of celery soup1 (10.75 ounce) can milk1 1/2 cups chicken broth1 (6 ounce) package seasoned cornbread stuffing mixPlace chicken in a large saucepan full of lightly salted water. Bring to a boil; boil for about 30 minutes, or until chicken is cooked through (juices run clear). Remove chicken from pan, reserving broth. Cut chicken into bite size pieces and place in bottom of a 9x13 inch baking dish. Preheat oven to 350 degrees F (175 degrees C). In a medium bowl mix together cream of chicken soup and cream of celery soup. Fill one empty soup can with milk, and mix milk with soups. Pour mixture over chicken. In a small bowl combine stuffing and broth; mix together and spoon mixture over casserole. Bake in the preheated oven for 45 minutes. Amount Per Serving  Calories: 234 | Total Fat: 5.1g | Cholesterol: 73mg Powered by ESHA Nutrient Database

Aunt Jewel's Chicken Dressing Casserole

Servings Per Recipe: 12

Amount Per Serving

Calories: 234

Total Fat: 5.1gCholesterol: 73mgSodium: 625mgTotal Carbs: 15.6g    Dietary Fiber: 2.2gProtein: 29.4g VIEW DETAILED NUTRITION
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Low Glycemic Impact Recipes: Spicy Mexican Style Zucchini Casserole

2 tablespoons olive oil3 pounds zucchini, cubed1 cup chopped onion1 teaspoon garlic salt1 teaspoon paprika1 teaspoon dried oregano1 teaspoon cayenne pepper, or to taste1 cup cooked long-grain rice1 cup cooked pinto beans2 1/2 cups salsa1 1/2 cups shredded Cheddar cheesePreheat the oven to 350 degrees F (175 degrees C). Heat the oil in a large skillet over medium-high heat. Add zucchini and onions; cook and stir until tender, about 10 minutes. Season with garlic salt, paprika, oregano and cayenne pepper, and continue cooking and stirring until fragrant. Mix in the rice, beans and salsa and cook just until heated through. Mix in 1 cup of Cheddar cheese until well blended. Transfer to a 9x13 inch baking dish and top with remaining Cheddar cheese. Cover the dish with a lid or aluminum foil. Bake for 20 minutes in the preheated oven, or until cheese is melted and bubbly. Amount Per Serving  Calories: 250 | Total Fat: 12.7g | Cholesterol: 27mg Powered by ESHA Nutrient Database

Spicy Mexican Style Zucchini Casserole

Servings Per Recipe: 8

Amount Per Serving

Calories: 250

Total Fat: 12.7gCholesterol: 27mgSodium: 942mgTotal Carbs: 24.6g    Dietary Fiber: 5.8gProtein: 12.5g VIEW DETAILED NUTRITION
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Low Glycemic Impact Recipes: Spiced Chicken Loaf | Submitted By: Sara

1 pound ground chicken2/3 cup herb stuffing mix, crushed into fine crumbs1/4 cup grated Parmesan cheese1 egg1 cup diced onion1/2 teaspoon salt1/2 teaspoon ground black pepper1 pinch garlic pepper seasoning2 teaspoons ketchup2 teaspoons barbeque saucePreheat oven to 350 degrees F (175 degrees C). In a large bowl combine the chicken, stuffing mix crumbs, cheese, egg, onion, salt, pepper and garlic pepper seasoning. Mix together, then stir in ketchup and barbeque sauce. Mix well and pour mixture into a bread loaf pan. Bake in preheated oven for 50 minutes. Turn oven off and let sit in hot oven for an additional 15 minutes. Amount Per Serving  Calories: 177 | Total Fat: 3.7g | Cholesterol: 82mg Powered by ESHA Nutrient Database

Servings Per Recipe: 6

Amount Per Serving

Calories: 177

Total Fat: 3.7gCholesterol: 82mgSodium: 595mgTotal Carbs: 14.7g    Dietary Fiber: 1.2gProtein: 20.2g VIEW DETAILED NUTRITION
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Reviewed on Jan. 10, 2004 by Elvis    Super recipe! I love meatloaf, but my wife doesn't eat beef, so I never get to have any. I made this (my wife didn't want me to at first), and she loved it. So did I! I didn't have stuffing mix, so I took salad croutons, and ground them up in the food processor to make 2/3 cup. To this, I mixed 1/2 tsp of sage, to give the crumbs flavour. It was superb!!! Was this review helpful? [ YES ]
5 users found this review helpful Super recipe! I love meatloaf, but my wife doesn't eat beef, so I never get to have any. I...

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Low Glycemic Impact Recipes: Ceviche | Submitted By: Star Pooley

1 pound bay scallops8 limes, juiced2 tomatoes, diced5 green onions, minced2 stalks celery, sliced1/2 green bell pepper, minced1/2 cup chopped fresh parsleyfreshly ground black pepper1 1/2 tablespoons olive oil1/8 cup chopped fresh cilantroRinse scallops and place in a medium sized bowl. Pour lime juice over the scallops. The scallops should be completely immersed in the lime juice. Chill the lime juice and scallops all day or overnight until scallops are opaque (you cannot see through them). Empty 1/2 of the lime juice from the bowl. Add tomatoes, green onions, celery, green bell pepper, parsley, black pepper, olive oil, and cilantro to the scallop mixture. Stir gently. Serve this dish in fancy glasses with a slice of lime hanging over the rim for effect. Amount Per Serving  Calories: 211 | Total Fat: 6.5g | Cholesterol: 37mg Powered by ESHA Nutrient Database

Servings Per Recipe: 4

Amount Per Serving

Calories: 211

Total Fat: 6.5gCholesterol: 37mgSodium: 213mgTotal Carbs: 22.4g    Dietary Fiber: 5.8gProtein: 21.4g VIEW DETAILED NUTRITION
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Reviewed on Dec. 23, 2003 by OLDROBBY    I gave this to local fish market, they've doubled sales of scallops, orange roughy, halibut, etc. Gave to local restaurant, it's their "cold soup" of the day... I'm gin' it to acquaintances, now, they're "Pals"... nuff said? Was this review helpful? [ YES ]
15 users found this review helpful I gave this to local fish market, they've doubled sales of scallops, orange roughy, halibut,... Uh-oh, looks like no one has created a custom version of this recipe yet. Be the first to do it - make changes to this recipe now!

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Low Glycemic Impact Recipes: Spicy Mango Salad | Submitted By: MIREILLE67

4 medium mangos - peeled, seeded, and cubed1/4 cup fresh lime juice2 tablespoons extra-virgin olive oil1 tablespoon red pepper flakes2 tablespoons chopped fresh cilantro2 tablespoons chopped shallotssalt and freshly ground black pepper to tastePlace the mango cubes into a serving bowl. In a separate bowl, whisk together the lime juice and olive oil. Season with red pepper flakes, cilantro, shallots, salt and pepper. Whisk briefly, then pour over the mangos. Stir to coat, then cover and refrigerate for about 30 minutes to blend the flavors before serving. Amount Per Serving  Calories: 140 | Total Fat: 5.1g | Cholesterol: 0mg

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Reviewed on Feb. 9, 2009 by Bartacus    This recipe is essentially a reworked version of a Thai classic, 'Green Mango Salad'. If you replace the mangoes in this recipe with green (unripened mangoes), the flavor is more intense, and texturally superior. Replace the 4 mangoes with green mangoes (peeled, separated from pith, and cut into matchsticks - not chunks). Using essentially the same ingredients, except nix the olive oil (totally unnecessary fats), add 2-3 tablespoons (varies with size of mangoes) fish sauce and 1 tablespoon sugar PER mango used, when dressing with lime, cilantro, etc. Replace shallots with red onions for a milder flavor. Allow to marinate some 10-15 minutes and top with chopped toasted peanuts or cashews before serving. Was this review helpful? [ YES ]
15 users found this review helpful This recipe is essentially a reworked version of a Thai classic, 'Green Mango Salad'. If you...

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Low Glycemic Impact Recipes: Easy Grilled Chicken Teriyaki | Submitted By: prissycat

4 skinless, boneless chicken breast halves1 cup teriyaki sauce1/4 cup lemon juice2 teaspoons minced fresh garlic2 teaspoons sesame oilPlace chicken, teriyaki sauce, lemon juice, garlic, and sesame oil in a large resealable plastic bag. Seal bag, and shake to coat. Place in refrigerator for 24 hours, turning every so often. Preheat grill for high heat. Lightly oil the grill grate. Remove chicken from bag, discarding any remaining marinade. Grill for 6 to 8 minutes each side, or until juices run clear when chicken is pierced with a fork. Amount Per Serving  Calories: 240 | Total Fat: 7.5g | Cholesterol: 67mg

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Low Glycemic Impact Recipes: Mango Walnut Salad | Submitted By: Sara

3 small mangoes, peeled and cubed6 red lettuce leaves, rinsed, dried, and torn1/2 cup walnut pieces1/2 cup dried cranberries1/2 red bell pepper, seeded and thinly sliced1/2 green bell pepper, seeded and thinly sliced1 carrot, peeled and slicedIn a large bowl, gently toss together the mangoes, lettuce, walnuts, cranberries, red and green peppers, and carrot. Serve immediately. Amount Per Serving  Calories: 196 | Total Fat: 10.2g | Cholesterol: 0mg

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