If you are looking for a light lunch or dinner meal, here are a couple of great recipes you should try. And both of these recipes are perfect for diabetics, too. This Chicken Spinach Salad is a quick, easy, and healthy entree recipe that also uses an orange and slivered amonds. Follow up with a light refreshing dessert of Peach Crumb Bake made of fresh peaches. Top it off with some whipped cream sprinkled lightly with some cinnamon or some sugar-free vanilla ice cream.
CHICKEN SPINACH SALAD
1/2 tsp salt
1/4 tsp black pepper
4 boneless, skinless chicken breast halves
nonstick cooking spray
12 oz baby spinach leaves, rinsed
1 orange, peeled and sectioned
4 tbsp slivered almonds
Sprinkle salt and pepper over both sides of chicken. Spray a heavy skillet with nonstick cooking spray and heat over medium-high heat. Add the chicken breasts and cook 5 to 6 minutes per side or until cook through and juices run clear. Remove chicken to a cutting board.
Toss spinach leaves and oranges together in a bowl. Divide among four salad bowls or plates. Slice chicken breasts and put 1 breast over each of the four salads. Sprinkle almonds over the top. Drizzle with your favorite salad dressing.
FRESH PEACH CRUMB BAKE
2 cups sliced fresh peaches
1/3 cup graham cracker crumbs
1/2 tsp ground cinnamon
1/8 tsp ground nutmeg
2 tsp butter, melted
Preheat oven to 350 degrees. Spray an 8-inch square baking dish or pan with nonstick cooking spray.
Layer the peaches in the bottom of the prepared pan. In a small bowl, combine graham cracker crumbs, cinnamon, and nutmeg, stirring together well. Add the butter and stir until well combined. Sprinkle the graham cracker crumb mixture over the peaches. Bake in a 350 degree oven for 30 minutes. Serve warm.
Note: Top with whipped cream or sugar-free ice cream, if desired.
Enjoy!
CHICKEN SPINACH SALAD
1/2 tsp salt
1/4 tsp black pepper
4 boneless, skinless chicken breast halves
nonstick cooking spray
12 oz baby spinach leaves, rinsed
1 orange, peeled and sectioned
4 tbsp slivered almonds
Sprinkle salt and pepper over both sides of chicken. Spray a heavy skillet with nonstick cooking spray and heat over medium-high heat. Add the chicken breasts and cook 5 to 6 minutes per side or until cook through and juices run clear. Remove chicken to a cutting board.
Toss spinach leaves and oranges together in a bowl. Divide among four salad bowls or plates. Slice chicken breasts and put 1 breast over each of the four salads. Sprinkle almonds over the top. Drizzle with your favorite salad dressing.
FRESH PEACH CRUMB BAKE
2 cups sliced fresh peaches
1/3 cup graham cracker crumbs
1/2 tsp ground cinnamon
1/8 tsp ground nutmeg
2 tsp butter, melted
Preheat oven to 350 degrees. Spray an 8-inch square baking dish or pan with nonstick cooking spray.
Layer the peaches in the bottom of the prepared pan. In a small bowl, combine graham cracker crumbs, cinnamon, and nutmeg, stirring together well. Add the butter and stir until well combined. Sprinkle the graham cracker crumb mixture over the peaches. Bake in a 350 degree oven for 30 minutes. Serve warm.
Note: Top with whipped cream or sugar-free ice cream, if desired.
Enjoy!
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