Creole Vegetables & Chicken

Ingredients:

Nonstick cooking spray

1 can (about 14 ounces) no-salt-added diced tomatoes

8 ounces frozen cut okra

2 cups chopped green bell peppers

1 cup chopped yellow onions

3/4 cup sliced celery

1 cup fat-free, reduced-sodium chicken broth

2 teaspoons Worcestershire�?sauce

1 teaspoon dried thyme

1 bay leaf

1 tablespoon olive oil

1 pound chicken tenders, cut up

1 1/2 teaspoons sugar substitute

3/4 teaspoon Creole seasoning

Hot pepper sauce (optional)

1/4 cup chopped fresh parsley

Directions:

1. Lightly coat 3 1/2-to-4 quart slow cooker liner with nonstick cooking spray. Add tomatoes, okra, bell peppers, onions, celery, broth, Worcestershire�?sauce, thyme and bay leaf. Cover; cook on LOW 9 hours or on HIGH 4 1/2 hours.

2. Heat oil in 10-inch nonstick skillet over medium-high heat. Add chicken; cook, stirring frequently, 6 minutes or until lightly browned. Add chicken to slow cooker, along with remaining ingredients except parsley. Increase slow cooker temperature to HIGH. Cook 15 minutes. Stir in parsley.

Makes 8 servings

DIETARY EXCHANGES

1 Lean meat, 2 Vegetable

NUTRIENTS PER SERVING

Cal.: -------------------- 95

Total Fat: ------------- 3 g

Carb.: ------------------ 9 g

Chol.: ------------------ 21 mg

Fiber: ------------------ 3 g

Cal. from Fat: ------- 23%

Sat. Fat: --------------- <1 g

Protein: ---------------- 10 g

Sodium: ---------------- 87 mg

For more recipes and tips, visit www.diabeticcooking.com and www.dlife.com