9 slices bacon, diced

2 8-oz. pkgs. fat-free cream cheese, cubed and softened

8 oz. shredded reduced-fat mild cheddar cheese

1 cup fat-free half-and-half 

2 tsp. Worcestershire sauce

1 tsp. dried minced onion

½ tsp. dry mustard

½ tsp. salt

2–3 drops Tabasco sauce 

Method of making Hot Cheese and Bacon Dip

1. Brown and drain bacon. Set aside.

2. Mix remaining ingredients in slow cooker.

3. Cover. Cook on Low 1 hour, stirring occasionally until cheese melts.

4. Stir in bacon. 

Exchange List Values

•Lean meat 1.0

Basic Nutritional Values

•Calories 54
(Calories from Fat 28)

•Total Fat 3 gm
(Saturated Fat 1.5 gm,
Polyunsat Fat 0.2 gm,
Monounsat Fat 1.1 gm)

•Cholesterol 11 mg

•Sodium 273 mg

•Total Carb 2 gm

•Dietary Fiber 0 gm

•Sugars 1 gm

•Protein 6 gm

check more diabetic recipes here

Diabetes friendly recipe for diabetic people

This recipe of Creamy Chicken and Noodles is diabetes friendly and diabetic people can eat without any problem.

Ingredients for Making 6 servings

Prep. Time: 25 minutes

Cooking Time: 4¼–9¼ hours

Ideal slow-cooker size: 4-qt.

2 cups sliced carrots

1½ cups chopped onions

1 cup sliced celery 

2 Tbsp. snipped fresh parsley bay leaf

3 medium-sized chicken legs and thighs (about 2 lbs.), skin removed

2 10¾-oz. cans 98%-fat-free, reduced-sodium cream of chicken soup

½ cup water

1 tsp. dried thyme

¼ tsp. salt

¼ tsp. pepper

1 cup frozen peas

8 oz. dry wide noodles, cooked

Cooking method 

1. Place carrots, onions, celery, parsley, and bay leaf in bottom of slow cooker.

2. Place chicken on top of vegetables.

3. Combine soup, water, thyme, salt, and pepper. Pour over chicken and vegetables.

4. Cover. Cook on Low 8–9 hours or High 4–4½ hours.

5. Remove chicken from slow cooker. Cool slightly. Remove from bones, cut into bite-sized pieces, and return to slow cooker.

6. Remove and discard bay leaf.

7. Stir peas into mixture in slow cooker. Allow to cook for 5–10 more minutes.

8. Pour over cooked noodles. Toss gently to combine. 

Serving suggestion:

Serve with crusty bread and a salad.

Exchange List Values

•Starch 2.0

•Carbohydrate 0.5

•Vegetable 2.0

•Lean Meat 2.0 

Basic Nutritional Values

•Calories 357 
(Calories from Fat 71)

•Total Fat 8 gm (Saturated Fat 2.4 gm, Polyunsat Fat 2.3 gm, 
Monounsat Fat 2.3 gm)

•Cholesterol 87 mg

•Sodium 614 mg

•Total Carb 48 gm

•Dietary Fiber 5 gm

•Sugars 9 gm

•Protein 22 gm

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