Diabetics Do Have Choices - Puff Pastry Chicken Pot Pie or Peanut Pork Chops

Being diagnosed as diabetic does not have to be the end of a varied menu. You are not limited to a minimum number of dishes and can continue to enjoy yummy meals. This article contains a variety of recipes to choose from. If you enjoy poultry and 'comfort' food, the recipe for Puff Pastry Chicken Pot Pie is perfect for you. If your taste goes more to pork, you will enjoy the Peanut Pork Chops. The good thing about each of these recipes is that they are just as good for the non-diabetics and they are for diabetics.

PUFF PASTRY CHICKEN POT PIE
2 tbsp butter
1 small onion, minced
1 pkg (8-oz) fresh sliced mushroom
1/2 tsp salt
1 pkg (10-oz) frozen mixed vegetables, thawed and drained
3 cups chopped or shredded rotisserie chicken
1 can reduced-sodium cream of chicken soup
2/3 cup low-fat milk
1 tbsp lemon juice
1 sheet frozen puff pastry, thawed

Melt butter in a large skillet over medium heat. Add onion to the butter and cook, stirring occasionally, a few minutes until tender. Add the mushrooms and salt to the onions. Cook until the liquid evaporates and mushrooms are lightly browned. Add the vegetables, chicken, soup, milk, and lemon juice; stir to blend well.

Pour the mixture into a 10-inch deep dish pie plate that has been lightly sprayed with nonstick cooking spray. Place the sheet of puff pastry and trim off excess pastry. Bake at 375 degrees for 30 to 35 minutes or until the filling is bubbly and the crust is browned.

Yield: 6 servings

Note: The puff pastry makes this pot pie much better for a diabetic than a regular flour crust. The chicken and mushrooms give this dish a good amount of protein versus carbs.

PEANUT PORK CHOPS
1 cup herbed croutons
1/2 cup finely chopped peanuts
2 tbsp instant minced onion
2 tbsp snipped parsley
1 tsp crushed red chili pepper
1/3 cup butter, melted
1 tbsp water
3/4 tsp salt
8 loin pork chops, 1 1/4-inch thick cut with pockets
1 tsp salt
1/4 tsp black pepper
1 jar (10-oz) sugar-free apple jelly
2 tbsp lemon juice

In a medium bowl mix the croutons, peanuts, onion, parsley, and chili pepper. Stir together the melted butter, water, and 3/4 teaspoon salt; pour over the crouton mixture and toss to moist all.

Trim any excess fat from the pork chops; season with the 1 teaspoon salt, and the pepper. Stuff the pork chop pockets with the crouton mixture. Close the openings with skewers.

Heat the apple jelly and lemon juice just to boiling, stirring constantly.

Place the pork chops on grill 4-inches from heat on outdoor grill). Cook 1 hour or until done, turning every 15 minutes and basting with the jelly-lemon mixture during the last half of the grilling time.