Diabetes: It's Personal

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Having a support person

by Jen Ropp, Diabetes Educator, Rockwood Clinic

KREM.com

Posted on April 8, 2010 at 4:02 PM

I think the thing that sticks out for me as an educator this week, is how people with diabetes really need a good support team, whether this is their spouse, a good friend, another family member, co-worker, and/or their healthcare providers.  We always encourage patients to bring their support people with them to diabetes education, and fortunately a lot of them take us up on the offer!  It is helpful for us to see the dynamics between a husband and wife “team”, for example, and help the spouse without diabetes understand the challenges of having diabetes.  If you don’t currently have a support person for your diabetes, think about someone you might ask to fill this role.

Recipe we tried this week:  White Chili

White chili is something I love to order if I eat out and I always wanted to make it myself!  So, I looked for a healthy version of this favorite of mine and found a recipe at www.cookinglight.com.  I had some frozen chicken breasts in the freezer already, so no expensive meat to purchase.  Don’t be intimidated by the number of ingredients in this recipe, most of them are spices that are commonly found in your spice rack.  I did have to purchase cumin, but like most spices, they keep forever and will come in handy often!  If you have an already cooked rotisserie chicken, this breast meat could also be used in place of the poached chicken.  I served with homemade cornbread (super easy to make in one bowl- the recipe is on the bag of cornmeal and a bonus that cornmeal is a whole grain!)

INGREDIENTS
½ lb of boneless, skinless chicken breast
4 black peppercorns
1 Tbsp olive oil
1 onion, chopped
2 garlic cloves, minced
2 tsp ground cumin
1½ tsp dried oregano
1 tsp chili powder
1 tsp ground coriander
1/8 tsp cloves
¼ tsp cayenne pepper
2 cans (15 oz) navy/white beans, rinsed and drained
1 can (4 oz) diced green chilies
3 cup low-fat, reduced sodium chicken broth
Salt and pepper to taste

DIRECTIONS
1.Poach chicken in water (bring to boil and then simmer), covered, for 8-10 minutes until cooked (no pink), take out of water, set aside to cool and then dice into small pieces
2.In stockpot or crock pot, heat oil over medium-high heat, add onions and garlic, sauté until translucent
3.Add spices and sauté for another 2 minutes
4.Add beans, chilies, and broth and bring to boil
5.Lower heat and simmer for ~20 minutes
6.Add diced chicken and heat for 5 minutes
7.Remove from heat, add salt and pepper to taste

NUTRITION INFO (makes approx. 4, 1 cup servings)
198 calories
4 grams fat (1 gram saturated)
14 grams carbohydrate
3 grams fiber
456 mg sodium

THE VERDICT:
Yummy!  We definitely will add this to the family list of recipes we make a lot, especially in the cooler months, or when spring turns angry like this week!  A little spicy, so we may have to tame down a little bit for kiddos.  Easy to prepare, very few dirty dishes with only the stockpot, pan for poaching chicken, utensils and cutting board for dicing the chicken.  I would recommend rinsing and draining beans before adding to pot to reduce salt content. 

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