Baked Cajun Chickencrockpot, diabetic, lowfat, main dish 1 1/2 lb to 2 lb chicken; meaty 1 (breasts, thighs, drumstick) 1 nonstick spray coating 2 tablespoon nonfat milk 2 tablespoon onion powder 1 (i perfer real onion) 1/2 dried thyme; crushed 1/4 teaspoon garlic salt 1/8 teaspoon to 1/4 ts grd white pepper 1/8 teaspoon to 1/4 ts grd black pepper Remove skin from chicken. Rinse chicken, pat dry. Spray a 13 by 9 by 2 inch baking dish with nonstick coating. Arrange the chicken, meaty sides up, in dish. Brush with milk. In small bowl mix onion powder, thyme, garlic salt, white pepper, red pepper, and black pepper. Sprinkle over chicken. Bake in a 375 degree oven for 45 to 55 minutes or till the chicken is tender and no longer pink. Food Exhange per serving: 3 LEAN MEAT EXCHANGES CHO: 77g; PRO: 25g; FAT: 6g; CAL: 166 Source: Better Homes and Garden Diabetic Cookbook Brought to you and yours via Nancy O'Brion and her Meal-Master |
