Quickie Mexican Chicken con Queso

Hey there, dear readers...it's Thursday, late afternoon and you haven't planned a thing for dinner. Sound familiar? Here's a great quick and easy recipe I've come up with that you should be able to make with either items on hand (I have this stuff on hand) or a super-quick trip to the grocery store. And, as an added bonus, this tastes like you worked long and hard on it, when, in fact, it should only take about 20 minutes--if that.

Quickie Mexican Chicken con Queso (as described, this serves 3-- two adults plus a little leftover. This multiplies very well if you need to serve more)

You will need:

• 1 package Boneless, skinless chicken breast, cut into small, bite-sized pieces. (I use the thin cut "great for scallopini" sized meat which is just right for 2 adults)
• 1 small can diced green chilies, with juices.
• 1 TB taco seasoning (I use Penzey's Chicken Taco Seasoning which I keep on hand)
• cream cheese (you'll need about 1/3 of a block, cut into smaller pieces)
• heavy cream (also called whipping cream) 1/2 to 3/4 cup
• monterey jack cheese (shredded--I use half of a standard 10 oz. block)
• 1 can "traditional" refried beans (optional side)
• instant rice (optional side)
• shredded lettuce (optional side)
• guacamole (make fresh or buy from the refrigerated section of your grocery store)

In a medium-sized skillet over medium heat--sprayed with Olive Oil--combine your first three ingredients. Saute the chicken until done.

While the chicken is cooking, use a 1.5 quart saucepan heat the 1/2 cup cream over medium heat. Add the cream cheese and stir (I use a small whisk) until the cream cheese is melted. Then add the shredded monterey jack cheese. Stir until all of the cheese is melted and the queso sauce is creamy. If it's too thick, add more cream--a little at a time--and stir. Turn heat to low/warm and stir occasionally until the chicken is thoroughly cooked.

If you are using any of the optional sides, prepare them now.

When the chicken is done, plate and pour the queso sauce on top. I usually serve it like this: Chicken served over the cooked rice with a serving of refried beans and a lettuce and guacamole salad on the side. I pour some of the queso sauce on top of both the chicken and the beans.

Enjoy!!

p.s. if you have kids to feed and they're like mine and won't "eat anything." While you're making this, place a small flour tortilla (1 per child)--covered with a hand-full of shredded cheese (cheddar for my kids) in the center of the tortilla--into your toaster oven or regular oven. Heat/cook until the cheese is melted. Remove and quickly roll up. Cut in half and served with fresh raw veggies and fruit. My kids love their "Mexican" meal, too.

I might be a terrible homemaker, but I make a pretty good salad...

On my first trip to the grocery store after receiving my diabetes diagnosis, I wept. Each aisle contained a bountiful cornucopia of delights which I could no longer consume. It seemed that everything before me was forbidden; it all might have well had the skull and crossbones sign of poisons. I felt utterly depressed and without hope. What would I eat? Would it taste good?

I have learned how to cook some pretty tasty diabetic friendly meals, but I struggle daily with what might as well be called an addiction to all things carbohydrate. I have created--with a little help from my mother-in-law--a great, diabetic friendly salad that can help neutralize a carb-heavy meal. The recipe follows...enjoy!

I like to keep things simple, so I start with a nice prepared bag of field greens. Field greens mix or a baby spinach mix are ideal for diabetics and others looking to be sugar-free or low sugar because they are higher in fiber and contain vital nutrients. I added some sliced English cucumbers (skin on.) I like English cucumbers because they have a taste almost as good as homegrown cucumbers. I then add in some tomatoes (I like cherry sized.) Finally, to add crunch (we don’t need the empty carbs of croutons) I add pecans (pieces or halves) and chopped celery, carrots, and radishes. For the zing I add a generous handful of dried cranberries.



Now comes the fun part: the salad dressing. You’d be surprised how many pre-prepared salad dressings contain added sugar. It is pretty easy to make your own salad dressing from scratch. Here’s one of my favorites—and as an added bonus, I’ve learned that the vinegar from the dressing helps counteract sugars in the digestive process.


• Clove or two of garlic, minced (depending on how garlic-y you like things...dried garlic powder works if you don't have fresh garlic.)


• Extra virgin olive oil


• Balsalmic vinegar (cheap olive oil and balsalmic vinegar are fine—there are some that retail for $20 or more, these are not needed for this.)


• Salt (I use kosher flake salt) and pepper to taste


• Salad fixings (as described above: celery, cucumbers, lettuce—I like field greens—,carrots, radishes, and tomatoes.


• Pine nuts or pecans


• Dried cranberries (optional)


In your salad bowl (it should be large enough for your salad contents) add enough olive oil to cover the bottom, flatter part of the bowl (it’s about 3 tablespoons, more if you’re making a very large salad.) Then add about half as much of the balsalmic vinegar to the oil (you can add more later if you like more bite.) Then add the garlic, salt and pepper, stir well and taste. If it’s too mild, add a little bit more vinegar…if it’s too strong, add a little bit more oil. Then add all of your veggies except for your lettuce. This allows the veggies to soak up the taste of the dressing a bit. I usually let all of this sit on the counter while I finish preparing my main dish. Then, when ready to serve, add the lettuce and optional dried cranberries and toss then serve.


I have found that a nice serving of this salad, plus a healthy meal with good protein, usually means I can have a small dessert afterwards and it won't raise my bloodsugar. I hope you'll have the same luck!