A few days ago, the hubs texted me from work – “I need to eat better,” he wrote sadly. Immediately, I heartily agreed with him and signed on to craft a healthier menu for us as our diets have been high carb and high sugar as of late, especially over Christmas and New Year’s (ugh). It’s a transition that we need to make, however, since it’s no longer the holiday season and is (supposedly) the time for resolutions and other forms of self-deprivation. 🙂
Now, as you may know, I’ve suffered from disordered eating for YEARS. Hell, I still struggle with it – I ain’t gonna sugarcoat it. As I learned at Center for Discovery in Bellevue, WA, I need to avoid the “diet culture,” so diets such as Keto, Paleo, etc. are off limits for me (and with good reason … I could easily flip them into disordered eating and end up practically living on nothing as I have in the past, boo).
Thankfully, I’m aware of the dangers, and after a little discussion with Luke, we decided to focus on eating fewer simple carbs/sugars and hit the weight room more often (well, *I* need to hit the weight room more often … Luke is already about 200 lbs of muscle and works out regularly like a beast, damn him).
Thus, I decided to write out a shopping list and focus on fruits, veggies, good fats. and proteins (AND we also threw a little bit of CHEESE in there because, fuck, life would be a sad thing without cheese). We went to the store and come home with loads of fresh veggies, fruit, and chicken, not a frozen pizza or sad box of Kraft macaroni and cheese in sight (a personal victory, y’all).
I attempted to make my version of chicken spaghetti (which, admittedly, is *not* low calorie, and the recipe calls for a pound of Velveeta, so hurmph. I did my best and subbed 2% Velveeta and only used about 2/3 of the block instead of an entire pound … all hope was not lost).
Lazy Girl’s Chicken Spaghetti by Mandy (For Those of Us Without Time to Pretend to be the Pioneer Woman And Boil a Freshly Butchered Chicken for 50 Minutes Although I Have, In Fact, Done This When Luke and I Had Chickens … I Do Not Miss Chickens as a Side Note)
3 C cooked chicken (rotisserie is great for this)
1 C chopped bell pepper (I used green this time, but red is a good choice too)
1 C chopped sweet onion
1 C chopped celery
1 clove of Knoblauch (aka the Stinking Rose / garlic), minced
1 can cream of chicken soup
1 lb. of reduced fat Velveeta (or full fat if you want to walk on the wild side), cubed
1 small can of sliced black olives
1 can of Rotel tomatoes and chilies
1 16 oz. package of Angel Hair spaghetti
Cook and drain spaghetti. Saute bell pepper, onion, and celery until tender. Add the soup, Velveeta cubes, Rotel, and olives. Combine with chicken and spaghetti. Add S+P as needed (I season throughout the process, so I didn’t add extra at this point). Pour mixture into a 9×13″ casserole dish that has been sprayed with PAM or buttered (I went the PAM route). Bake 20 – 30 minutes at 350 degrees. Sprinkle cheese on top for the last 10 minutes if desired.
Voila! You have lazy girl’s chicken spaghetti. 🙂
Luckily, Luke declared that the chicken spaghetti was a hit compared to his usual box of mac or cheesy tostadas, and I even enjoyed it too. And as a plus, it makes 10 to 12 servings (or a generous 8, if you’re like my household).
I also have another recipe to share very soon – it’s Luke’s mom’s gumbo which comes straight from Louisiana (that’s where my lover grew up). We ate it at Luke’s family’s house over the holidays, and Luke asked his mom (after all those years) for the recipe. I have yet to try to make it, but you bet I’ll be adding it to my recipe page if it’s a success.
Alrighty, I’ll be updating soon! Auf Wiederseh’n!”