Thanks to Gary for the question! This should help!
As far as the recipes here... I prefer to post them with the PER SERVING nutrition information. IF it is for the entire recipe... I do state that... but that is rare.
Some specific nutrition for Tomatoes and Vidalia onions:
Tomatoes are naturally high in sugar, this recipe calls for 6 large the nutrition example I have included is for 1 medium tomato. As much as I love tomatoes they do tend to effect my readings.
For a tomato:
1 medium whole (2-3/5" dia) (123.0 g)
Nutrition per Serving:
4.8g Total Carbs, 1.5g Dietary Fiber, 3.2g Sugars
For 1/2 cup Vidalia onions:
Serving Size: 1/2 cup chopped raw (80.0 g)
Nutrition per Serving:
7g Total Carbs, 1g Dietary Fiber, 3g Sugars
--->>> I ran the nutrition again... must have been an error on my part. I apologize... some days I do not feel so good. Just recently began getting over the side effects of yet another medication I had to discontinue taking!
Thanks for the catch Gary!!
Anyway, here it is again...
The letter at the end of each ingredient is the nutrition grade.
24 ounces boneless skinless chicken (3-5 chicken breasts or thighs) B-
6 tomatoes, large A
1/2 onion, cut into quarters A
3 Tbsp light olive oil B
2 cups low sodium chicken broth (mixed with 2 cups of water)
1 tsp oregano A
1/2 tsp cumin A
1 tsp garlic, peeled and crushed A
1/2 tsp unsweetened cocoa powder A-
1 Tbsp chile powder, red (or chile paste) A
Servings: 4
Serving Size: 502 g (17.7075289 ounces)
Nutrition per Serving:
469 Calories, 212 Calories from Fat, 23.6g Total Fat, 5g Saturated Fat, 151mg Cholesterol, 211mg Sodium, 10.7g Total Carbs, 3.4g Dietary Fiber, 5.6g Sugars, 52.4g Protein
Vitamin A 44% - Vitamin C 43% - Calcium 6% - Iron 19%
Nutrition Grade: B+
Good points:
Low in sodium
High in niacin
High in selenium
High in vitamin B6
Bad points:
High in cholesterol
Take care... and if I should make an error... please feel free to let me know... It should be corrected so all can benefit.
Gloria
--- In Healthy_Recipes_For_Diabetic_Friends@yahoogroups.com, Gary Davis <artshop@...> wrote:
>
> After reading this recipe I found myself wondering where all the carbs were coming from!!! But I see towards the bottom it lists the 39.9 as the TOTAL carb count. Given that the recipe is for four servings, am I correct in assuming the carb count is actually 10g per serving?
>
> Also, just to clarify, I'm under the impression that most recipes from this list give a "PER SERVING" carb count at opposed to a "TOTAL" carb count. Am I correct in that?
>
> Thanks,
>
> Gary
>
>
> On 9/29/2011 1:08 PM,
> Healthy_Recipes_For_Diabetic_Friends@yahoogroups.com wrote:
> > 2. Chicken Rojo - 39.9g Carbs, 4.4g Fiber, 10.9g Sugar
> > Posted by: "Chef Gloria 1030"chefgloria1030@... chefgloria1030
> > Date: Wed Sep 28, 2011 2:27 pm ((PDT))
> >
> > Chicken Rojo - 39.9g Carbs, 4.4g Fiber, 10.9g Sugar
> >
> > The nutrition is fromwww.caloriecount.about.com -
> > {I used low sodium chicken broth for the nutrition but the sodium
> > shows high so be sure to read the label for the broth you use. I
> > also left out the additional salt. I allowed a total of 24 ounces
> > of boneless chicken for the nutrition information. Like the review
> > states the recipe is lacking in some details. IF using canned
> > tomatoes consider using no salt added type to further cut back on
> > the sodium, Take care, Gloria}
> >
> > From: Chelsie Kenyon, About.com Guide Mexican Food
> >
> > The great thing about this dish is that you can assemble your ingredients
> > while the chicken simmers, so it cuts down on prep time. It only takes
> > 30 minutes cooking time from start to finish.
> > Prep Time: 5 minutes
> > Cook Time: 30 minutes
> > Total Time: 35 minutes
> >
> > 3-5 chicken breasts or thighs
> > 6 tomatoes, large
> > 1/2 onion, cut into quarters
> > 3 Tbsp of oil
> > 2 cups chicken broth mixed with 2 cups of water
> > 1 tsp oregano
> > 1/2 tsp cumin
> > 1 tsp garlic, peeled and crushed
> > 1/2 tsp unsweetened cocoa powder
> > 1 Tbsp red chile powder or chile paste
> > Salt to taste
> >
> > Preheat broiler on high.
> >
> > Heat 1 tablespoon of oil in a large pan over high heat. Brown the
> > chicken pieces on each side. Cover chicken with chicken broth and
> > bring to a boil. While it's coming to a boil, slice the top off of
> > each tomato and place cut side down on a cookie sheet along with the
> > onions. Drizzle 2 tablespoons of oil over them. Place in broiler
> > and remove when tomato skins become very wrinkled and shriveled.
> >
> > While the tomatoes are broiling, bring the chicken broth to a strong
> > simmer and add in the chile, cumin, oregano, garlic and cocoa.
> >
> > When the tomatoes are ready, remove from broiler and let cool for
> > 1 minute.
> >
> > While the tomatoes cool, turn the chicken
> >
> > Peel the skin off of each tomato and use a spoon to remove the seeds
> > from the middle. Using your fingers, mash the tomato a little and
> > add into the sauce. Separate the onions and stir into the sauce.
> > Let the sauce reduce while chicken finishes cooking.
> >
> > If the liquid cooks off to fast, add water about a half cup each
> > time, until the chicken reaches 170 degrees or is no longer pink
> > inside.
> >
> > Servings: 4
> > Nutrition per Serving:
> > 558 Calories, 286 Calories from Fat, 31.8g Total Fat, 3.3g Saturated Fat,
> > 0g Trans Fat, 60mg Cholesterol, 1984mg Sodium, 39.9g Total Carbs,
> > 4.4g Dietary Fiber, 10.9g Sugars, 28.2g Protein
> > Vitamin A 35% - Vitamin C 41% - Calcium 7% - Iron 24%
> > Nutrition Grade: C+
> >
> > User Review - -
> > Light on details, but delicious in the end!, Member aspencer80
> > "Since the recipe doesn't give time or temperature settings you'll
> > have to monitor the food while you cook it. I only had two tomatoes,
> > but used canned diced tomatoes to make up for the rest. They worked
> > just fine. The flavor is spectacular, even though I didn't have oregano
> > or chili powder. I added a little ground red pepper powder to give
> > it some kick. I was worried that 2 cups broth and 2 cups water was
> > too much liquid. I ended up boiling the mixture for 15 minutes just
> > to reduce it down and I worried that I'd be overcooking the chicken...
> > but fortunately the chicken came out great. Best served with your
> > favorite Mexican rice. It will absorb the Chicken Rojo juices nicely."
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