This diabetic-friendly recipe courtesy of mealsforyou.com

1 Tbs. corn oil
3 Tbs. lime juice
3 cloves garlic
1 red chili, minced
1 Tbs. honey
1 tsp. coriander seeds, ground
1-1/2 lbs. boneless, skinless chicken breasts, cubed into 1 inch pieces
4 skewers

In a blender, combine first 6 ingredients for the satay sauce. Place chicken cubes in a bowl, cover with the sauce, and marinate in the refrigerator for 4 hours. Prepare an outside grill with an oiled rack set 4 inches above the heat source. On a gas grill, set the heat to high. If using wooden kabob skewers, soak 6 of them in warm water for 15 minutes. Then thread the chicken cubes on the skewers. Grill the satays for about 4-5 minutes total, until the chicken is cooked through.

Note: Ideally diabetics should meet with a professional dietitian to plan an individualized diet plan. There is no single diet that meets all the needs of everyone with diabetes.

This recipe serves 6 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 6 only.

Per serving: calories 229, fat 6.4g, 26% calories from fat, cholesterol 96mg, protein 35.6g, carbohydrates 5.7g, fiber 0.4g, sugar 3.8g, sodium 86mg, diet points 5.5.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.3, Fruit: 0.0, Bread: 0.0, Lean meat: 0.0, Fat: 0.8, Sugar: 0.2, Very lean meat protein: 4.5

Recipe adapted (very slightly) from diabeticrecipes.blogspot.com.

Tofu's natural plainness gives way to a rich flavor in this
recipe. Pantry ingredients and basic spices transform a package
of tofu into a quick, simple meal — no slicing and dicing required.

NUTRITION PROFILE:
Low Calorie | Low Carb | Low Sodium | Low Sat Fat | High Calcium | Heart Healthy | Healthy Weight
Makes 4 servings
Active Time: 10 minutes
Total Time: 20 minutes
Ease of Preparation: Easy

3 Tbsp pine nuts
1 Tbsp paprika
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp coarse kosher salt, or to taste
Freshly ground pepper to taste
1 14- to 16-oz package extra-firm tofu
3 Tbsp boiling water
2 Tbsp lemon juice
4 tsp honey or vegan-friendly sweetener
1 Tbsp extra-virgin olive oil

1. Toast pine nuts (see Tip); set aside to cool. Mix paprika, cumin, coriander, salt and pepper in a small bowl. Drain tofu and pat dry with paper towels. Cut crosswise into 8 slices, 1/2 inch thick. Dredge the tofu liberally with the spice mixture, coating all sides. Mix boiling water, lemon juice and honey in a small bowl.

2. Heat oil in a large nonstick skillet over medium-high heat; swirl to coat the bottom. Add tofu and cook on one side until brown and crusty, 4 to 5 minutes; flip and cook for another 3 minutes. Add the honey mixture to the pan (it will bubble up and evaporate very quickly) and shake to coat the tofu. Serve immediately, sprinkled with the toasted pine nuts.

Nutrition per Serving:
206 Calories, 15g Fat (2g Sat, 4g Mono), 0mg Cholesterol, 10g Carbs, 12g Protein, 2g Fiber, 248mg Sodium

Nutrition bonus: Vitamin A (15% daily value), Iron (15% dv)

Tip: To toast nuts & seeds on the stovetop: Toast in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 3 to 5 minutes.

Filling

3 Cups pawpaw
2 C sugar
3 Tbs lime juice (about 4 limes)
1 1/2 tsp vanilla
1 tsp cinnamon or nutmeg
2 Tbs margarine
pinch salt

Peel your pawpaw and remove the seeds. Cut up into chunks roughly 1 square inch. Place pawpaw in a pot. Cover with water, add salt, cover the pot, and boil until soft.

When done, drain off the water and cool. Use a cook spoon to mash and force the pawpaw through a strainer.

Squeeze the limes and add the juice. Be careful to not add any seeds. Stir in margarine, vanilla, and cinnamon(or nutmeg).

Add 1 1/2 cup of sugar, stir, and taste. Slowly add remaining sugar to your taste. I use the entire 2 cups because I like it very sweet. You may not. Mix well and set aside.

Next, we have to make the pie crust.

Preheat your oven to 350 degrees.

Pie Crust

4 C flour
4 tsp baking powder
1/2 tsp salt
1 1/4 C margarine
1/2 C sugar
1 1/3 C milk

Measure out and combine flour, salt, and baking powder in a mixing bowl. Use a fork to cut the butter into the flour. To cut, you simply mash the margarine into small pieces while mixing in the flour. Cut and mix until the small pieces of butter are more or less spread out in the flour.

Stir sugar in the milk. Pour sweetened milk into flour mixture. Fold milk into flour evenly.

Use your hands to gather dough into a ball. Place on lightly floured surface. Divide the dough into four pieces. Use a rolling pin to flatten each piece of dough. Use a knife to cut out a circle. Place one piece of pie crust dough in each pie pans.

Divide the filling evenly between the two pans. Cover each with a piece of dough. Use a knife to cut four holes in the top of each pie crust.

Bake for 35 to 40 minutes at 350 or until crust is golden brown.

Cool, and enjoy your pawpaw pie. Also nice served chilled.
Tips

Try to find a pawpaw that is very green with no signs of yellow (unless you want orange pawpaw). One trick is to pierce the skin with your nail and if it oozes wa clear liquid, it is probably still very green.

Test for softness by sticking a fork in several pieces like how you test sweet potatoes. You want it soft but firm, not mushy.

from Japan

1 to 1.5kg chicken pieces or chicken breast cut into pieces
¼ Cup Oil or Butter
1/8 teaspoon of pepper
1 medium onion, chopped
1 large garlic clove, minced
2 Cups chicken stock
1 Cup orange juice
1 ½ cups long-grain rice
1 green or red capsicum,
1 grated rind of one orange
1/4 Teaspoon Paprika pepper – Hot or sweet as desired
1/2 Teaspoon cumin - ground
1/2 Teaspoon oregano - dried
1 Tablespoon lemon juice - fresh
2 Tablespoon parsley - chopped
4 thin slices orange

Melt butter or margarine in a large pot. Add chicken pieces and onion and capsicum. Sauté until onion is tender. Stir in orange juice. Simmer over low heat 1 minute to blend flavors.

Add orange peel, Cumin, oregano, parsley, salt and pepper. Cook 1 minute then add broth and remaining ingredients. Bring to a boil then Reduce heat and cover.

Simmer over low heat 30 minutes.

Stir rice into liquid between pieces of chicken or remove chicken, stir in rice, then return chicken pieces to skillet. Cover. Simmer 30 minutes longer or until rice is tender. Garnish with Slices of Orange.

Makes 6 to 8 servings.

This dish is simmilar in cooking style to Chicken Kabsa but has very different flavour. If you like this then you will like Kabsa.