Randy Jackson is ready for a season of big change at American Idol.
What can fans of the singing competition expect as he shares the judges table with Mariah Carey, Nicki Minaj and Keith Urban?
Jackson dished about Idol during GDNY on Wednesday.
He also spoke about being diagnosed with Type-2 diabetes.
Jackson follows these tips to stay healthy:
· Set personal goals: Work with your doctor to come up with a treatment plan that works for you and set specific goals for blood sugar, blood pressure, and cholesterol.
· "Tune up" your diet: You don't have to give up all the foods you love. Eat smaller portions, fill up on fresh fruits and vegetables, and keep track of your carbs.
· "Move to your own groove": You can have fun while exercising. If you can't get to a gym - take a walk, park your car a little farther way, or take the stairs. Every little bit helps, as long as you keep moving.
· Gather your fans: Having a supportive entourage can help keep you on track. Involve family and friends in your diabetes management plan - a little support goes a long way.
· Check out TakingDiabetestoHeart.com for more tips from me and some great information to help manage your diabetes.
And here are some of Jackson's favorite (and healthy) recipes found on TakingDiabetestoHeart.com:
o 1 pound chicken breast, boneless/skinless, raw
o 1 cups nonfat plain yogurt
o 3/4 cups plain bread crumbs
o 4 tablespoons parmesan cheese
o 2 tablespoons all-purpose flour
o 1 teaspoons paprika
o 1/8 teaspoons cayenne pepper, to taste
o Place chicken breast halves in yogurt and refrigerate while getting the rest of the items ready.
o Mix the remaining ingredients together in a medium bowl. Preheat oven to 425 degrees F. Lightly spray a baking sheet with cooking spray.
o Coat each piece of chicken well with yogurt and dredge in bread crumb mixture, pressing down on both sides and turning over several times to get a thick coat of crumbs.
o Place chicken on prepared baking sheet and lightly spray the top with cooking spray. Bake for 15-20 minutes or until chicken is fork tender and juices run clear.
o 1 large eggplant
o 2 cups cornflake crumbs
o 1/8 teaspoons cayenne pepper
o 1/4 teaspoons garlic powder
o 1 cups nonfat plain yogurt
o 1 spray olive oil cooking spray
o 1 cups grated nonfat mozzarella cheese
o 2 cups pasta sauce, heated
o Preheat oven to 350 degrees F. Slice eggplant lengthwise into 8 thick slices.
o Combine cornflake crumbs, cayenne pepper and garlic powder together in large mixing bowl.
o Coat eggplant slices with yogurt on both sides then press both sides well into cornflake crumb mixture.
o Set coated eggplant on cookie tray sprayed with olive oil cooking spray and spray top of eggplant lightly with olive oil spray.
o Bake for 15 minutes or until crisp and golden brown. Top with grated nonfat mozzarella and bake an additional 3-5 minutes until cheese melts.
o Serve each portion over 1/4 cup hot pasta sauce. Serve alone as an appetizer or as a main entree with side of spaghetti and mixed green salad, if desired.