Monday, December 8, 2014

Cooking with the Diabetic Chef: Chicken Minute Steak Philly

I'm a Type 1 diabetic, which I'm pretty sure I've mentioned a time or two.  I even attempted one of those ubiquitous Diabetic Cookbooks (with sad results.)  I just got my "25 years of diabetes" medal in October... you might say I'm well-versed in all things diabetes.  (I like to refer to this as my "congratulations on not dying" medal, but Dennis doesn't find that nearly as funny as I do.)

What this means for this blog is that I don't trust diabetic cookbooks.  (I also don't trust sugar free candy, but that's another story entirely.)  I do not trust them, because they always, always let me down.  

That is, until now.  I have found a diabetic cookbook that I'm willing to let continue taking up space on my shelf.

Cooking with the Diabetic Chef had some really good food in it.  I was a little hesitant, because I had gone to the negative Amazon reviews for this book before trying it out (I only read negative reviews of things, probably because I don't need a hundred people telling me why they love something, but I do need three people telling me what to watch out for.)  These were the negative reviews:

The first one thought the editing was bad, and was mad about a typo.  (Note:  The editing IS pretty bad, and as an editor, you'd think I'd care about that more, but I'm just here for the food.)

The second one was also mad about the layout.  The third one was mad that it wasn't a book about nutrition.  (It's a cookbook.  If you want nutrition, get a book about nutrition.)

I decided to give it a go anyway, and I'm so glad I did.  These sandwiches were simple, but really, amazingly good.  Dennis loved them, I loved them...Zelda didn't get any, but that's because of the peppers and onions.  Had I given her some, I'm sure she would have loved it.

The recipe calls for hoagie buns, but I used regular hamburger buns.  Use whichever -- it'll be awesome either way.

Chicken Minute Steak Philly
Serves 2


3 boneless, skinless chicken breasts (or comparable chicken parts)
1 tsp. salt
1/2 tsp. black pepper
2 Tbsp. olive oil
1 green pepper, thinly sliced
1 medium onion, thinly sliced
2 rolls (or buns)
2-4 slices mozzarella cheese

Cut the chicken breasts into 3-4 strips.  Season with salt and pepper.  

Heat 1 Tbsp. of the olive oil in a pan over medium heat.  Add the peppers and onion and saute for 3 minutes.

Add the rest of the oil and the chicken to the pan.  Cook until the chicken is cooked through, 165°F.

Place the chicken, onions, and peppers into your bun or on your roll.  Place cheese on top and serve immediately.


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