Easy Chicken Spiedies

Chicken Spiedie Salad

I have a feeling that if you aren't from upstate (central) New York, have never visited the area or do not love someone who is from there, you have no idea what I'm talking about when I say "spiedies." 


First, so you don't mispronounce the name and get all embarrassed when you talk to your friends about these, "spiedie" is pronounced "speedy." I won't get into the history and all - you can Google that on your own time. But I thought it was important you know that we're talking about an Italian-inspired meat dish that hails from New York and, once you get past the marinade stage, is speeeeed-ie to throw together.

Buffalo Chicken Salad (With Celery Leaves!)

The worst week of my life was the week I spent at sleep-away camp. I should have loved it. I was about 12, and two of my friends and I decided to spend one week of our summer break in a cabin at a Christian camp in the mountains.

The counselors were cool (one of the counselors in my cabin even had red hair, which only made me love her more). We sang fun songs, we did arts and crafts, and camp was right on a lake. It sounds like a great time, doesn't it?

Well, it wasn't.

I know, I know, plenty of kids think camp is great. My brother was one of them. Although my parents didn't send him to the same camp, he loved sleepover camp. He went more than one summer.

Momma apparently didn't cry when she dropped him off.

Low-Carb Cheese-Stuffed Chicken Breasts

Old spices and all, the husband really liked dinner. I just wish I liked the photo better!

We keep a clean, well-organized house around here. At least, I liked to think that. 

I sweep, vacuum and mop; the husband always makes sure the dishes are put away. We change our sheets regularly, clean the bathroom, you know the drill.

And then company will come and I'll realize the baseboard in the hallway has a big brown dirt spot on it. Yes, a huge dirty mark running about a three-foot span. 

Pepper-Lime Chicken

Lime + tequila is one of my favorite combinations. Give it to me on the rocks and I'm a happy girl. 

This post has nothing to do with margaritas, but it has a whole lot to do with lime - and making someone in this house very happy.

The husband doesn't like margaritas one bit. The man can't stand tequila. But he does like lime, and he's a big fan of pepper.

Pepper + lime + chicken? It's a goodun. 

I Feel Like Chicken ... Almost Every Night

Meatless Mondays were fun. Eating bread and cereal and fruit and potatoes was fun, too. But the doctor put an end to all of that a couple of months ago. Long story short, I need to watch my carbs and eat a lot of protein, according to my doc. And I mean a lot.

So, that's what happened to Meatless Mondays. I figured you'd been wondering and thought it was only fair I give you a little explanation.

Winning Chicken Dinner

Winner, Winner Chicken Dinner

Bake chicken, ham and cheese. Who knew that's all I had to do to make the husband an ah-maze-ing dinner? Seriously. He loves chicken cordon bleu so much (news to me) that I've made it twice in the last three weeks - and one of the last three weeks we weren't even home. So let's just say I've made him this meal twice in two weeks.

I can't complain, though. This a simple dinner that tastes great, is low in carbs and the husband absolutely loves it.

Honey, That's Some Good Chicken

"Whoah," was the first word that came out of the husband's mouth after taking a bite of dinner tonight.

"What's that supposed to mean?" I asked him. "Is that a good 'whoah' or a bad 'whoah'?"

"Tell me what you put in the chicken first."

The man drives a hard bargain.

Looking Back: April 2011

Chicken With Lemon Sauce

This was definitely a month to love. From celebrating the husband's birthday with a homemade chocolate pie to hosting a cousin for a long barbecue-filled weekend and spending quality time with Momma, Ant and Little Big Brother right after that, enjoying homebrew and biscuits cooked over a fire pit - and learning about polenta - we made the most of the last 30 days.

In fact, we spent so much time out and about this month, there were weeks that I really let the blog go. (I truly am sorry, all 14 of you followers!) So how about I catch you up with a recipe that I know the husband and I loved this month but that I failed to share with you when it graced our dinner table?

Marmalade-Glazed Chicken

Marmalade-Glazed Chicken With Rice and Veggies

I can't exactly remember the context, but I can recall talking with my momma years before I got married about brides and she said, "brides always get skinny." I was probably whining to her about my weight and unnecessarily worrying about whether I'd make a beautiful bride. Well, I'll be honest: I got skinny right before my wedding. I was actually doing so well watching my weight and working out that at my last dress fitting the seamstress said: "Oh, baby girl! You're losin' weight on me. Look at all of the fabric back here!"

Well, a whole seven months later, I no longer seem to be losing weight - or maintaining it for that matter. I'm a whole six pounds heavier than the day I married the husband and, although he hates to hear about it, really starting to worry this isn't a good sign. I need to get back on track! So tonight I served up a lighter meal that still tasted pretty good.

Hot Slow-Cooker White Chicken Chili

Slow-Cooker White Chicken Chili

The husband and I went out on a date last night. Sure, we have fun nights at home and sometimes go out to dinner within a 10-mile radius of our home. But last night we went out to see my boyfriend and the man who sings our wedding song. And let me just tell you WOW. We had such a great night of live music. But before we could leave the house for the concert, I needed to put a quick dinner on the table. In my never-ending quest to reproduce the white chicken chili we've come to know and love from one of our favorite local restaurants, I told the husband I thought I'd make chicken chili in the slow cooker. We've had our share of slow-cooker meals burn while we were at work, so the husband was a bit hesitant at using the slow cooker. But I assured him I had it all figure out and we wouldn't come home to burned food - again.

I found a recipe in one of my Better Homes & Gardens cookbooks and pawed through the pantry to see what we had in stock. We had a little chicken thawed, two cans of white beans, veggies, jalapenos and a can of chicken stock, so I figured we could make it happen. I cooked the chicken the night before in our convection oven - a perfect invention for a home of two - and threw the rest of the meal in the slow cooker the next morning. Everything filled the slow cooker perfectly. I had no worries that the meal would burn during the day. But   I did worry a little about how it'd taste: Our can of jalapenos had carrots in it. What was that all about? I crossed my fingers, kissed the husband and doggies goodbye and went to work.


When I got home the house smelled amazing. I was so excited about dinner. The husband sat down to his bowl first and immediately let me know how salty it was. For the record, I'm blaming the overwhelming taste of salt on the seasoning packet. I think next time I'll try to replicate the seasoning packet with my own seasonings and skip any sodium that may be in the McCormick's package. Once we got past the initial saltiness, though, everything was fine. It was actually quite good - but hot! I thought it was so hot I had to top mine with light sour cream last night and nonfat plain yogurt today. Yes, I'm a bigger wimp when it comes to heat than the husband, but still. It must have been the entire can of japalenos (and carrots) the husband threw into the slow cooker when I wasn't paying attention. I had wondered if we should drain the can, but he beat me to it, throwing the entire can in without question. 


Despite the chili's heat and initial sodium shock, it was a good meal. Dinner was ready and waiting the minute I walked in the door. How can you complain about that? And the meal made about seven servings, which meant we had plenty for lunch today. All in all, this meal was a win for everyone. Usually the husband will have a suggestion as to how to improve the dish the next time, but he told me this one was a keeper. 

White Chicken Chili Topped With Nonfat Plain Yogurt

Slow-Cooker White Chicken Chili

Inspired by BHG

5 ounces boneless skinless chicken breasts, cooked and diced
salt, sprinkled on chicken to taste
ground pepper, sprinkled on chicken to taste
1 medium green bell pepper, chopped
1 cup onion, chopped
1 (15 1/2 ounce) can kidney beans, drained and rinsed
1 (15 1/2 ounce) can great northern beans, drained and rinsed
1 (15 1/2 ounce) can great northern beans, UNDRAINED
1 (7 ounce) can diced jalapenos (for some reason, our can had carrots in it!)
2 teaspoons cumin
1/2 teaspoon red pepper flakes, to taste
1/4 teaspoon salt
1 (1 1/4 ounce) envelope Mccormick white chicken chili seasoning mix
2 cups 99% fat-free chicken broth (reduced sodium, preferred)
1 cup water

Sprinkle the chicken with salt and pepper; cook at 350 degrees F for about 20 minutes or until no longer pink. (This can be done the night before and kept covered in the refrigerator.).

Cut the chicken and veggies and throw them into the slow cooker. Add in the beans - two cans rinsed and drained and one can UNDRAINED. Add the jalapenos and seasonings; stir to combine. Add the chicken broth and water.

Cook on low for 8-10 hours.

Makes 7 servings

Amount per serving: Approximately 216 calories, 1.7 g fat, 35 g carbs, 11 g fiber, 16.5 g protein

Crispy Oven-Baked Chicken

Crispy Oven-Baked Chicken

10 ounces boneless skinless chicken breasts
1/3 cup nonfat plain yogurt
2 tablespoons 1% low-fat milk
cooking spray
1 1/4 cups All-Bran cereal
1/2 tablespoon Caribbean jerk seasoning
1/4 teaspoon salt (approximately) mixed up black pepper, about a dash
Preheat oven to 400 degrees F.

Cut the chicken into finger-like strips. Mix the milk and yogurt together until smooth. Add the chicken to the "buttermilk" mixture and refrigerate for about 10-15 minutes, or until your oven is heated and the rest of your ingredients are ready.

Yes, it looked a little gross at this point.

Pulse the cereal and seasonings until crumbly. (I left a few chunks of cereal, as I didn't want really fine breadcrumbs.) Put the crumbs onto a plate.

Coat the chicken in the crumbs and move to a cooking sheet that has been sprayed lightly with cooking spray.

Bake for 10 minutes, flip and bake for about another 10 minutes or until the chicken reaches 165 degrees F.

Servings Per Recipe: 2
Amount Per Serving: Calories: 391, Total fat 5.7 g,  Total Carbs 32 g, Fiber 11 g, Protein 32 g