Monthly Archives: August 2011

Sweet Spice Rubbed Chicken

So you know that feeling when you are about to take pictures of tonight’s meal and you suddenly remember that you didn’t upload a picture of a meal you cooked LAST WEEK?

No?

Oh, it’s just me then.

;)

The hubs and I made Sweet Spice Rubbed Chicken last week. It was pretty good! Some of the spices got burned off, which I think is a little strange because the recipe even says that the Canola Oil helps the spices not burn off.

Maybe we had the burner too hot. Any thoughts?

The chicken was super juicy and the rub had just the right amount of kick. I think if we can master the whole “not burning dinner” concept, this will be a winner.

And coming in at only 4 grams of carbs for a serving, I was able to indulge on a little more than a typical serving of meat and made a 1/2 cup of mashed potatoes.

All in all, it was a very filling and satisfying dinner and way more flavorful than I thought it would be.

I recommend trying this… you probably have all the ingredients lying around!

(note, I did omit the coriander in the recipe. Ground coriander and cumin are substitutes for each other, and I didn’t have any coriander, so I just said ‘meh!’)

Honey Mustard Pork Chops

(This is a terrible picture.)

The hubs and I didn’t eat until about 7 pm, so all I could allot for in terms of time was to take a quick picture with my phone before I shoved the food in my mouth.

The pork chops were so tender and moist, I loved them. We marinated them for about, oh, 2 days…?.. so they were pretty mustard-y. But I thought they were good regardless.

I also had some steamed broccoli with pepper and garlic lemon seasoning. And grapes – my new favorite dessert. Yum!

WEIGHT WATCHERS HONEY MUSTARD PORK CHOPS
4 tsp honey
1/4 cup Dijon mustard
1 tsp white wine vinegar
1/4 tsp black pepper
4 (5-ounce) bone-in pork chops, about 1 inch thick

1. To make marinade , stir together all ingredients  except pork in a bowl.

2. Transfer marinade to a gallon ziploc bag; add pork. Squeeze out air and seal bag. Toss to coat the meat. Refrigerate for up to 4 hours or overnight.

3. Spray boiler rack with nonstick spray. Preheat boiler.

4. Remove chops from bag; discard marinade. Place chops on prepared broiler rack and broil 5 inches from heat until cooked through, about 6 minutes per side.

Weekly Menu

Here goes my first week of making food from recipes approved by the American Diabetes Association!

Let’s see how I do!

WEEK 8/22 – 8/26
Monday – W.W Honey Mustard Pork Chops
Tuesday – Sweet Spice Rubbed Chicken
Wednesday – Tex-Mex Pork Chops
Thursday – Skillet Chicken with Tomatoes
Friday – Stuffed Peppers

AND TONS OF VEGGIES!

I’m not planning meals for Saturday and Sunday because this week we are only shopping for meals to last us the week before pay day.

Diabetes is expensive and our wallets are sad.

I am itching to go to Barnes and Noble (there is no more Borders conveniently down the road…) and check out the Diabetes cookbooks, but the hubs is quick to remind me of the internet and then show me our bank account. I know, I know. I just like seeing things in front of me.

Come back soon to see how these low carb recipes turned out! :)

Chicken Alfredo

I met with a dietician on Friday to discuss how to manage, control and enjoy my new life as a woman with diabetes.

She put me on an 1800 calorie diet and a daily allowance of 225 carbs. At first that sounded like a lot, but now seeing how many carbs are in the simplest of dishes… this is going to be WAY more work than I thought!

Tonight, we made chicken alfredo. We used whole wheat pasta instead of regular pasta, and I only took about 2/3 of a cup. I used a smaller plate in order to trick myself into thinking I had a plate full of food.

(It didn’t really work, but at least I didn’t go back for seconds!)

Oh! Also!

The hubs and I went to work out for 20 minutes today at our apartment gym. I spread my time out on the treadmill and stationary bike. I adjusted my speed and incline on the treadmill to ease myself into this whole “working out” thing.

I’m going to make myself go at least 2-3 times a week to start out.

I am DETERMINED to beat this diabetes out of me.

Hubs Made Dinner… Twice!

My darling husband cooked dinner for us twice before my entire life started to crumble and this mean guy called Diabetes entered and demanded I feel like complete poo for the rest of ever.

Fragment sentence, much?

Just so that his efforts aren’t in vain (and so he knows how much I completely appreciate him and adore him), I’m posting the pictures of his delicacies below.

Enjoy!…. I sure did.

and this is what it looked like! Yum.

PRONTO PASTA AND SAUSAGE SKILLET
1 medium onion
1 medium green bell pepper
3 links mild Italian sausage
2 garlic cloves, pressed
1/4 tsp crushed red pepper flakes
3 1/2 cups uncooked penne pasta
3 1/2 cups water
1 26 oz jar marinara sauce
1/4 tsp salt
1/4 tsp ground pepper
2 oz cream cheese
1 cup shredded mozzarella cheese
1 oz parmesan cheese, grated (1/4 cup)
1 tbsp chopped parsley

1. Dice onion and bell pepper. Remove casings from Italian sausage and cut in half lengthwise. Then cut crosswise into 1/2-in nuggets. Place sausage into 12-in skillet and cook over medium heat, 6-8 minutes or until golden brown.

2. Add onion and bell pepper to skillet; cook an additional 2-3 minutes or until veggies are tender. Add pressed garlic and pepper flakes, cook 10-20 seconds or until fragrant. Stir in pasta, water, sauce and salt & pepper. Bring to a simmer, cover and cook 14-16 minutes or until pasta is tender, stirring occasionally.

3. Remove skillet from heat. Stir in cream cheese until incorporated. Top with mozzarella and parmesan cheeses. Cover and let stand 2-3 minutes or until cheeses are melted. Garnish with chopped parsley.

This meal was followed by a fun (free!) trip to the Cardinals game.

It was gorgeous outside too, definitely not a normal day in August in St. Louis. It was almost chilly and in the 70′s.

Absolutely the most perfect evening.

Did I mention the tickets were free? :D

The next night, the hubs made Chicken Fajitas.

Seriously, look at how good these veggies look!

RUSH HOUR CHICKEN FAJITAS
2 medium green or red bell pepper, or combination
2 medium onions
2 garlic cloves, peeled
1 1/2 lbs boneless, skinless chicken breasts
1 pkg taco seasoning (or 2 tbsp Chipotle rub)
1 tbsp vegetable oil
1/4 cup water

OPTIONAL:
flour tortillas
shredded cheddar cheese
sour cream
salsa

1. Cut bell peppers lengthwise into 1/4 inch strips, and thinly slice onions lengthwise. Slice garlic.

2. Slice chicken into 1/2 inch strips. Heat 1 tbsp vegetable oil in a 12-in skillet, 1-3 minutes until shimmering. Add chicken, cook for 4-6 minutes or until cooked through. Add 1/4 cup water, vegetables and seasoning/rub.

3. Cover, simmer 3-4 minutes or until vegetables are crisp-tender.

New Look!

Well.

Well, well, well.

Life has changed pretty drastically for me in the past couple of days.

I was in the ER on Friday night with a blood sugar of 479. (yes, that’s high.)

I have to see my doctor still, but the premature diagnosis is Type II Diabetes.

Neat-o.

I have been nursing a headache, muscle aches and a general weakness all weekend.

So this means……. NEW BLOG!

I will be limiting my sugars and carbs and eating a LOT more vegetables.

While I get used to this idea (it’s definitely strange…), my meals will mostly look like this:

and this

Exciting, no?

It’s alright, you can say no.

 

 

Weekly Menu

I tried to find mostly Weight Watcher meals for next week since I bought the cookbook and haven’t actually made anything out of it. I also dug out some old Pampered Chef recipes to use as well… but I could not find any original recipes online for these! I can’t believe there isn’t an archive for this stuff. So I will include the recipe on each post for you.

WEEK 8/8 – 8/12
Monday – W.W Cheddar-Stuffed Burgers and W.W Oven Fries
Tuesday – W.W Honey Mustard Pork Chops, broccoli & W.W Scalloped Potatoes with Cheese
Wednesday – W.W Chicken with Rice
Thursday – P.C Pasta & Sausage Skillet
Friday – P.C Chicken Fajitas & Spanish Rice (I’ve made the rice before)

This is all I have right now, because I am always behind on my days and weekends are always so up in the air anyways.

Ps: I wish the hubs liked veggies more.

See you soon!