Easy Old-fashioned Turkey Pot Pie

Preparation time: 7 minutes
Baking time: 25-30 minutes

Ingredients:
- 1 can (10 3/4 ounces) reduced-sodium, reduced-fat cream of chicken soup
- 3/4 cup fat-free milk
- 6 ounces (1 1/2 cups) chopped, cooked turkey (white meat, no salt added, either leftovers or pre-cooked turkey breast from the deli counter)
- 2 cups frozen mixed vegetables
- 1 small tube of refrigerated, prepared biscuit dough (10 small biscuits)

Directions: Preheat oven to 350 degrees. Pour cream of chicken soup, fat-free milk, chopped, cooked turkey, and frozen mixed vegetables into a casserole dish. Stir until well combined. Open container of prepared biscuits. Place 8 biscuits on top of soup mixture. (Reserve remaining 2 biscuits for another meal). Place casserole in oven. Bake for approximately 25-30 minutes until biscuits are golden-brown and contents are heated through.

Yield: 4 servings; Serving size: 1 cup casserole and 2 small biscuits

Nutrition facts per serving: Calories: 298; Carbohydrate: 43g; Protein: 25g; Fat:3g; Saturated fat: 0g; Sodium: 768mg; Fiber: 5g;

Recipe from www.diabetesselfmanagement.com

Herb-marinated Chicken

Preparation time: 5 minutes
Marinating time: At least 2 hours
Cooking time: Approx. 16-20 minutes

Ingredients:
- 1 1/2 pounds boneless, skinless chicken breasts
- 1/4 cup olive oil
- 1/2 cup balsamic vinegar
- 1 tablespooon (or 3 cloves) minced garlic
- 1/2 teaspoon dry parsley
- 1 teaspoon dry rosemary
- 3/4 teaspoon dry sage
- 1 teaspoon dry thyme
- 1 teaspoon salt
- 1/2 teaspoon coarse ground pepper

Directions: Place chicken in a zip-top bag. In a small bowl, whisk together remaining ingredients and pour over chicken. Seal bag tightly and shake gently to coat chicken well. Allow chicken to marinate in the refrigerator for at least 2 hours, shaking bag gently twice during marinating to recoat chicken.

After chicken has marinated, discard remaining marinade. Preheat grill to medium-high heat, or preheat oven broiler. Grill or broil chicken about 8-10 minutes per side or until chicken is no longer pink and the juices are clear. Cooking time may vary depending on the thickness of the meat.

Yield: 6 servings; Serving size: 4 ounces

Nutrition facts per serving: Calories: 144; Carbohydrate: 1g; Protein: 26g; Fat: 4g; Saturated fat: 1g; Sodium: 188mg; Fiber: <1g

Recipe from www.diabetesselfmanagement.com