I sometimes meet patients that have a very difficult time telling family members or close friends that they have diabetes. This difficulty can be caused by a variety of reasons. These reasons include not wanting the people they care about to worry, feeling embarrassed about telling others they have diabetes, being in denial about their diabetes, or not knowing how to start talking about their diagnosis, for example. This secrecy can often cause problems with properly managing your diabetes, such as not testing blood sugars, or missing doses of medications. It is important to keep in mind that your diabetes is part of you, and those who really care about you will accept it. You might need to do some explanation about how your diabetes impacts you, but being open about your diabetes is an important part of being able to get the support you need to take good care of your health.
Recipe this week: Apricot-Lemon Chicken from www.CookingLight.com
1 teaspoon curry powder
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 (6-ounce) skinless, boneless chicken breast halves
1/3 cup apricot spread
2 tablespoons fresh lemon juice
2 tablespoons water
2 teaspoons grated lemon rind
1. Combine first 3 ingredients in a small bowl; rub mixture over chicken.
2. Place a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Cook chicken 6 minutes on each side or until done. Remove chicken from pan, and keep warm.
3. Add apricot spread, lemon juice, and 2 tablespoons water to pan, stirring until smooth. Cook over medium heat 1 minute. Spoon sauce over chicken; sprinkle with lemon rind.
Nutritional Information per serving (1 chicken breast)
Calories: 245 (8% from fat)
Fat: 2g (sat 0.6g)
I served this easy to prepare dish with whole wheat couscous (remember I had this from a few weeks ago) and steamed broccoli. I skipped using the salt because I try to minimize our sodium intake as much as possible and I know there is some sodium in my low-sodium broth I used to prepare the couscous with. Chicken can tend to get boring, but this recipe was just the right mix of sweet and sour with the preserves and lemon.