Category Archives: chicken

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?


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!’)

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.

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!

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

flour tortillas
shredded cheddar cheese
sour cream

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.

Shredded Chicken Enchiladas

Tonight I made Shredded Chicken Enchiladas.

The picture above is some delicious looking chicken that was simmered in enchilada sauce and garlic. And it was so juicy and flavorful and tender and blessed-be amazing.

The hubs deserves all the credit because I hate cooking chicken more than anything in the entire world. I am terrible at it and mostly because I refuse to touch raw chicken. Raw beef, no problem. Raw chicken is a no-no.

But then it turns into this and all is right again. Cheesy, chicken-y (?), melty goodness.

I left out the cilantro because we are both big cilantro haters. I added red pepper flakes and parsley to the top of the enchiladas for a kick and it was perfect. The hubs added salsa to his but I preferred mine naked. Yum, naked. ;)

Trader Joe’s Chili Lime Chicken Burgers

Today for lunch, I whipped up some Chili Lime Chicken Burgers and turned them into a yummy, healthy taco that the hubs and I enjoyed very much.

Trader Joe’s Chili Lime Chicken Burgers

The chicken had a little kick, but nothing too spicy that I couldn’t handle the heat. I topped it with salsa, shredded lettuce, a little shredded cheddar cheese, and diced mango (with cilantro and onion).

It was tasty, easy to prepare and filled me up more than I thought it would! I recommend hoping in your car and driving to your local Trader Joe’s and picking these burgers up! They are in the pre-packaged frozen section.

Crock Pot Chicken Chili

Crock Pot Chicken Chili

It may be 90 degrees outside and storming like the world’s gonna end tomorrow.

But that didn’t stop me from making chili today.

And it was delicious. And Weight Watchers friendly! (The website I got this recipe from, is really quite incredible when you want to find incredibly tasty meals that fit within your WW goal. I may not actively be a member of WW, but definitely support the ideas and goals that it promotes. And I probably should be on the program, but counting numbers and making food journals is kind of the most depressing thing I can think of. That may be an exaggeration, but still, the idea does not appeal to me like I’m sure it should.

Anyway, I’m sure I had a bigger portion than I should have (read: I know I had a bigger portion than I should have), but at least it was healthy foods and not ordering twice at Taco Bell or something. Yum… taco bell.

I recommend making this, and taking a look at Skinny Taste for your next WW-friendly meal!

Garlic & Herb Chicken

I just baked chicken for dinner and it was glorious.

I put 2 tbsp of butter in a bowl with some lemon juice. Then I added some Garlic & Herb dry seasoning and mixed it all up. Spread it over both sides of the chicken and added some more lemon juice to the bottom of the pan. Then baked at 375 degrees for 30 minutes or so until my thermometer read 165 degrees.

The result?

Tender, juicy and perfect chicken with a tiny kick. Red pepper flakes are a major part of the dry seasoning.. and I loved it.

I whipped up some (store bought) mashed potatoes, corn and peas & carrots.

The hubs and I are both nursing a pretty awful sore throat/head cold so this was the perfect easy meal.

Chicken Parmesan Wraps

Tonight I made Chicken Parmesan Wraps…. and I loved them to pieces.

In my BBQ Chicken Rolls post, I commented that I didn’t fill them as much as I think I could have and it was a little dough-y. Well I definitely overcompensated for that this time around! I could barely close them up, and most of them popped open and spilled out while they baked. The whole cooking rack on top of a cookie sheet is a GREAT idea, or I would have had a hot (sticky) mess on my hands.

I think I might do without the spinach next time because it just wilted and was kind of chewy. I wasn’t impressed with the texture and picked most of it out. But the chicken and cheese was delicious!!

Hey, I made up for it with a salad. Romaine lettuce, green and red peppers, tomatoes, Italian dressing and just a sprinkle of cheese.

Hubby liked them too, I think. I can never get a really confident answer from him. It’s either a shrug, an “It’s alright” or a grunt. I guess that’s better than a negative response (see yesterday’s dinner). I didn’t even get a “yum” when I made chocolate chips cookies.

And yes I can write all of this, cause he told me yesterday that he doesn’t read this blog.

Seriously. Quote, “Oh, I don’t read that.” Unquote.

What a nice guy.

Shredded Chicken Enchiladas


Fact: I love Mexican food. I think more than half of the recipes on this so far have been of the Mexican-food persuasion. I just love salsa and cheese and tortillas all mixed together. I think these beat the beef enchiladas I’ve done, but I just do love me some shredded chicken.

The only thing I’d do differently next time is not adding cilantro. Neither of us like it that much…. and I could really taste it here.

I also used flour tortillas instead of corn because face it, flour is better.


Barbecue Chicken Rolls

In the blog I got these from, she jokes about being obsessed with egg rolls. I laughed at her method of poking fun at herself when I was reading it….. but now I’m not laughing. She is TOTALLY. SPOT. ON.

These egg rolls were the easiest things to make ever. For it being the first time I’ve experimented with egg rolls, I didn’t know what to expect. I definitely could have stuffed these puppies with more chicken and cheese and probably dredged the chicken with more BBQ sauce. Some were a little sparse, making the egg roll dough itself very overpowering. The amount of slaw was perfect for me, whereas hubby requested “less vegetables please”. I can’t wait to see him try and show our children that vegetables aren’t gross. I have a feeling that will be my job.

I have already started contemplating my next egg roll adventure. I am thinking a southwestern one would be fantastic with corn and black beans inside and a bowl of salsa to dip them in. Of course, here I am adding vegetables….. what is wrong with me? Ha!

Ps, I did make these yesterday for dinner. I just had to rush out afterwards and didn’t get a chance to blog about them.

Tonight’s dinner should be up in a couple of hours. Don’t think I’m eating 2 dinners tonight, please.