Roasted Butternut Squash

As a boy my husband says sweet potatoes gave him a headache.  I love sweet potatoes, but I did not cook with them because my husband and kids did not like them.

When my husband was diagnosed with type 2 diabetes, we had to find a variety more of vegetables to eat.  I know you are saying that butternut squash is a root vegetable and is starchy.  Comparatively, butternut squash still has carbs, but not as many as sweet potatoes, and still has some of the same benefits as sweet potatoes, like being a great source for vitamin A. Butternut squash has 16 grams of carbs for 1 up cubed.  Sweet potatoes have 27 grams of carbs for 1 cup cubed.

Ironically, my husband does not get the headaches he claimed he had as a child from the seet potatoes and I love the butternut squash as well, so we both win!

20160523_183535If you are not familiar with butternut squash this is what one looks like.

Roasted Butternut Squash

serves 6

1 whole butternut squash

olive oil



Preheat oven to 425 degrees.

20160529_074438First, you cut off the top and bottom of the squash.

20160523_183851Using a peeler, peel the whole squash.

20160523_184208Stand the quash up on end and cut down the middle.

Use a spoon to scoop out the seeds and discard.

20160529_074618Turn cut side down and cut into thick slices.

20160523_184958Cut into cubes.

Place cubed butternut squash on a baking sheet.  Drizzle with olive oil and sprinkle salt and pepper.  Toss and spread out evenly over the baking sheet.  Do not crowd the baking or the squash will steam instead of roast and brown.  Use a second baking sheet if necessary for there to be enough room.  Place in a 425 degree oven for 20-25 minutes.  Serve immediately.

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Posted in Vegetables | Leave a comment

Whole Roasted Chicken

Buying a whole chicken is one of the best values at the grocery store.  One quick fix is to roast the whole chicken in the oven.  Now some of you may say why would I roast a chicken at home when you can buy whole roasted chicken at every supermarket in America.  If you make part of your regular grocery list to keep whole chickens in your refrigerator or freezer then when you need one you do not have to run to the store to get one.  Also, you can roast a chicken anytime in about an hour.  You can even roast multiple chickens at a time.  Season up the chicken and put it in the oven while you are doing chores around the house, watching tv at night or even when you are cooking another meal. Roasted chicken will keep in the refrigerator for several days.

Whole Roasted Chicken

1 whole chicken

olive oil

1 lemon, cut into wedges



granulated garlic powder

dried thyme leaves

dried crushed rosemary

poultry seasoning

Preheat oven to 400 degrees.

whole chickenRinse the whole chicken under cool water in your kitchen sink.  Pat the skin dry so that the spices will remain on the skin.  Lay on a clean cutting board.

20160523_175749Cut the lemon into wedges.

20160523_175859Set the chicken up with the cavity on top.

20160523_180045 Sprinkle in the salt, pepper, garlic, thyme, rosemary and poultry seasoning all around in the cavity.  Place in the lemon wedges.

20160523_180139Turn breast side up and drizzle with olive oil and rub all over the skin.

20160523_180336Sprinkle the seasonings all over.

20160523_180427Place into a baking dish breast side down.  You are going to cook the chicken breast side down for 40-45 minutes.  This will keep the breast meat juice and tender.

seasoned chickenRepeat with drizzling the olive oil and seasoning.

Roast at 400 degrees for 40-45 minutes.  Turn chicken breast side up and roast another 20-25 minutes to finish cooking and brown the skin.

20160523_191659Here is the done chicken.  One way to check if a chicken is done is to pull on the leg and it should start to pull off easily.  The dark meat takes the longest to cook.

20160523_193418Cut the chicken into quarters and serve up as a meal now or cool down and store in the refrigerator for meals that use roasted chicken.

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Posted in Main Dishes, Poultry | Leave a comment

Chicken Corn Chowder

Traditionally, chowders have potatoes in them, but potatoes have a lot of carbs that are not good people watching their blood sugar.  Corn is also a starchy vegetable, but corn does not raise my husband’s blood sugar like potatoes do.  So instead of using potatoes in this chowder, I use white cannellini beans.  Beans also are higher in carbs, but they are a complex carbohydrate and do not spike the blood sugar like simple carbs do.  This is a one pot meal you can have on the table in about an hour.  It is also great to freeze as well.

Chicken Corn Chowder

serves 6-8

8 oz bacon, cut into pieces

olive oil to drizzle on chicken

2 Tbsp. butter

1 large onions, diced

2 large cloves of garlic, minced

1/3 cup flour

1 tsp. salt

1 tsp. black pepper

1 bay leaf

1 tsp. dried thyme

1 tsp. ground coriander

2 quarts chicken stock

1 15 oz. can white cannellini beans, drained

1 1lb. bags frozen corn

3 boneless skinless chicken breasts, roasted and cubed

1 tsp. hot sauce (I prefer Texas Pete)

1 cups half and half


8 oz. White Cheddar cheese, grated

Crumbled bacon

Chopped fresh Italian parsley


20160519_160009Preheat oven to 400 degrees.  Place chicken breasts on cooking sheet.  Drizzle with olive oil and sprinkle with salt and pepper.  Cook for 40 minutes.

20160518_172019Remove from oven and let cool.

20160518_173031Cut the chicken into bite size cubed pieces.

20160518_165222In a dutch oven on medium heat, cook bacon pieces until crisp.

Remove bacon and leaving drippings on pot. Reduce heat and add butter and onions.  Cook onions until they start to soften.  Add the minced garlic and cook for 2 minutes.

20160518_170616Add salt, pepper, thyme, and coriander. Sprinkle in the flour and stir.  Cook until flour is well incorporated, about 2-3 minutes.

20160518_171049Add chicken stock and bay leaf.  Bring to a boil and reduce to simmer.  Cover and cook on low heat for 20-30 minutes.

Remove lid and add corn, drained cannellini beans and cubed chicken.  Bring back to a medium heat and add the hot sauce and half and half.  Cook for another 5 minutes.  Check seasoning and add additional salt and pepper to taste.

Ladle up in a bowl and add toppings – white cheddar cheese, cooked crumbled bacon and chopped parsley.

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Posted in Main Dishes, One Pot Meals, Poultry, Soups and Stews | Leave a comment

Blueberry Cobbler

I have been with my daughter wedding planning this last week. I made Blueberry Cobbler for dessert one night.    This was one of my daughter’s favorite desserts growing up and her fiancé  loved it. This is another great recipe for beginning cooks.

Blueberry Cobbler
Makes 13×9 pan

1 stick of butter
2 cups flour
2 cups sugar
2 Tbsp. baking powder
1 1/2 cup milk
1 pint Blueberries  (you can use frozen blueberries as well)
1 1/2-2 cups brown sugar

Preheat oven to 350.


Melt butter and pour into a 13×9 pan.


Mix together flour, sugar, baking powder  and milk. Pour on top of melted butter.


Sprinkle blueberries over the top of the batter.


Sprinkle brown sugar over the blueberries.
Bake in a 350 degree oven for 40-45 minutes.


This is what the cobbler looks like when it is done.


Dish up in a bowl while it is still warm. You can serve it with vanilla ice cream on top as well. YUM!

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Posted in Dessert, Hospitality | Leave a comment

Chicken Enchilada Stuffed Poblanos

Chicken Enchiladas are a family favorite in our house.  When my husband was diagnosed with diabetes I had to find another way for us to still have enchiladas without the tortillas.  So I decided to try making the same filling and enchilada sauce, but replacing the tortilla with halved poblano peppers.  My husband loved them and my kids did not miss the tortillas.  If I am having company, I make some enchiladas with tortillas and some stuffed in the poblanos.  Most of the time, people want to try the stuffed poblanos also and they enjoy them as well as the enchiladas made with the tortillas.

Poblano peppers are a great pepper to use because of their size and they are not spicy hot. Poblanos have a great flavor but are milder than a jalapeno

Chicken Enchilada Stuffed Poblanos

serves 4

2 cups cooked chicken breasts, shredded (2-3 chicken breasts)

4 oz. cream cheese, room temperature

1 cup sour cream

3 green onions, chopped

1 tsp. ground cumin

1/4 tsp. granulated garlic powder

2 cups grated colby jack cheese

1/4 tsp. salt

1/4 tsp. pepper

3 large poblano peppers, cut in half length wise and remove seeds and ribs

1 15oz. can red enchilada sauce (you can use mild or hot)

Preheat the oven to 375 degrees

20160430_111144To a bowl add the shredded chicken

20160430_111236Add 4oz. room temperature cream cheese.  Using a fork incorporate the cream cheese into the shredded chicken.

20160430_111423Add 1 cup sour cream and stir.

20160430_111618Add 1 cup of grated colby jack cheese and stir.

20160430_111838Add 3 chopped green onions and stir.

20160430_112112Add 1 tsp. ground cumin and 1/4 tsp. granulated garlic and stir.  Taste for salt and pepper and add 1/4 tsp. of each if needed.

20160430_104348Cut the poblano peppers in half length ways.  Clean out the ribs and seeds to make room to stuff the enchilada filling inside.

Open a can of red enchilada sauce and spread a layer in a 13×9 baking dish.

20160430_113625Stuff the poblanos with the chicken filling.

20160430_113834Pour the rest of the enchilada sauce over the stuffed poblanos.

20160430_114032Sprinkle the remaining 1 cup of grated colby jack chesse over the top of the stuffed poblanos.  Cover with aluminum foil and bake at 375 degrees for 40 minutes.  Uncover and cook for 10 additional minutes.  You want the cheese to browned and the filling to be bubbly.


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Posted in Low Carb, Main Dishes, Poultry | 5 Comments