As most cooks know, chicken and turkey are easy replacements for each other in most recipes.  If you happen to have one and not the other, use what you have on hand.  These recipes make great family meals and they are healthy.  While not listed as 'diabetic' recipes, they are very diabetic friendly so you can serve them even when diabetics are at your table.  The Incredibly Moist Chicken Breasts is a 4-ingredient recipe that is ready is less than half an hour.  The Apple and Turkey Potpie is a tasty comfort food.  And speaking of comfort food, how about some Lemony Chicken Soup?

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INCREDIBLY MOIST CHICKEN BREASTS 
4 to 6 boneless skinless chicken breast halves 
1 pkg (1.4-oz) French Onion Soup Mix 
1 cup panko bread crumbs 
1/3 cup mayonnaise

Preheat oven to 425 degrees.

But the soup mix and bread crumbs in a gallon size zip-top plastic bag. Mix together well.

Brush the chicken breasts with the mayonnaise on all sides. Place chicken in the zip-top bag, one piece at a time, and shake bag to coat well. Arrange the chicken pieces on a rack in a broiler pan. Bake at 425 degrees for 15 to 20 minutes until juices run clear and chicken is tender.

APPLE & TURKEY POTPIE 
1/4 cup chopped yellow onion
1 tbsp butter
1 can (10 3/4-oz) condensed cream of chicken soup
1 can (10 3/4-oz) condensed cream of celery soup
3 cups cubed cooked turkey*
1 large Granny Smith apple, peeled & cubed
1/3 cup raisins, optional
1 tsp lemon juice
1/4 tsp ground nutmeg
Pastry for a single-crust pie


Preheat oven to 425 degrees.

In a large saucepan, melt butter over medium heat; add the onion and saute until tender. Add the soups, turkey, apple, raisins - if using, lemon juice, and nutmeg; mix together well. Spoon the mixture into an 11 x 7 x 2-inch baking dish.

On a floured surface, roll out the pastry dough to fit the baking dish. Cut slits or a design in the pastry. Place the pastry over the turkey mixture and flute the edges using the tines of a fork.

Bake the potpie at 425 degrees for about half an hour or until the crust is a golden brown and the filling is bubbly.

Yield: 6 servings

*Chicken works as well as turkey.

LEMONY CHICKEN SOUP 
3 cans (13 to 14-oz each) condensed chicken broth
2 tbsp minced fresh parsley
1/2 tsp tarragon
1 tsp grated lemon peel
3 large eggs
1/3 cup lemon juice
2 cans (5-oz each) premium chunk white chicken, drained, shredded
1 cup cooked brown rice

In a medium saucepan, simmer the chicken broth with the parsley, tarragon, and lemon peel over medium heat for 15 minutes.

Meanwhile beat the eggs and lemon juice until light and frothy. Slowly beat in 1 cup of the hot broth then pour the mixture into the saucepan with remaining broth. Reduce the heat to low and add the chicken and rice. Stir constantly until the mixture thickens slightly, about 3 to 4 minutes. Do not boil the soup.

Yield: 4 servings