Question:
I tried something different this evening. I was hungry, but didn’t know what I really wanted to eat. When I came home for lunch yesterday, I set out some chicken breasts to thaw but by the time I got home from work, I really didn’t want to take the time to cook ‘em. I made a sandwich instead and put the breasts in the fridge. Later last night, I decided to go ahead and cook them so I wouldn’t have to mess with them tonight. The final result was delicious and I must share it with somebody. 1st, pre-heat the oven to 350. Take 5 skinless, boneless chicken breasts and rub them lightly with extra virgin olive oil. Then place them in a baking dish. Now go to the spice rack and choose 5 spices… any 5 you want. I used marjoram, savory, thyme, basil, and parsley. Sprinkle enough of each so that the breasts are lightly, but almost completely covered with spice. Then pick up each breast and rub the spices into the olive oil. Arrange the breasts back in the dish, cover with foil, and bake them for 1 hour. My kitchen was smelling wonderful before they were done. I put them in the fridge (covered) and re-heated them for supper this evening. They were fabulous! I have no idea what the effect will be on my bg’s, but right now, I don’t care. This has been the best meal I’ve had in a while. (Oh, and I had baked zucchini squash with them as well) Okay, I’ve rattled on enough. If anyone has any idea what kind of effect this will have on my bg’s, then let me know. Duane
Response:
Sounds good, Duane. I bought a 9×13" baking pan with a rack that holds meats up out of any fats that cook out of them. Have been using Lawry’s Mesquite Marinade. Arrange the chicken, some fresh mushrooms, green peppers, onions, and a few sliced potatoes on the rack, cover with foil and bake. That’s good, too. Teri
I tried something different this evening. I was hungry, but didn’t know what I really wanted to eat. When I came home for lunch yesterday, I set out some chicken breasts to thaw but by the time I got home from work, I really didn’t want to take the time to cook ‘em. I made a sandwich instead and put the breasts in the fridge. Later last night, I decided to go ahead and cook them so I wouldn’t have to mess with them tonight. The final result was delicious and I must share it with somebody. 1st, pre-heat the oven to 350. Take 5 skinless, boneless chicken breasts and rub them lightly with extra virgin olive oil. Then place them in a baking dish. Now go to the spice rack and choose 5 spices… any 5 you want. I used marjoram, savory, thyme, basil, and parsley. Sprinkle enough of each so that the breasts are lightly, but almost completely covered with spice. Then pick up each breast and rub the spices into the olive oil. Arrange the breasts back in the dish, cover with foil, and bake them for 1 hour. My kitchen was smelling wonderful before they were done. I put them in the fridge (covered) and re-heated them for supper this evening. They were fabulous! I have no idea what the effect will be on my bg’s, but right now, I don’t care. This has been the best meal I’ve had in a while. (Oh, and I had baked zucchini squash with them as well) Okay, I’ve rattled on enough. If anyone has any idea what kind of effect this will have on my bg’s, then let me know. Duane
Response:
- Hide quoted text — Show quoted text – > I tried something different this evening. I was hungry, but didn’t know > what I really wanted to eat. When I came home for lunch yesterday, I set > out some chicken breasts to thaw but by the time I got home from work, I > really didn’t want to take the time to cook ‘em. I made a sandwich > instead and put the breasts in the fridge. Later last night, I decided > to go ahead and cook them so I wouldn’t have to mess with them tonight. > The final result was delicious and I must share it with somebody. > 1st, pre-heat the oven to 350. Take 5 skinless, boneless chicken breasts > and rub them lightly with extra virgin olive oil. Then place them in a > baking dish. Now go to the spice rack and choose 5 spices… any 5 you > want. I used marjoram, savory, thyme, basil, and parsley. Sprinkle > enough of each so that the breasts are lightly, but almost completely > covered with spice. Then pick up each breast and rub the spices into the > olive oil. Arrange the breasts back in the dish, cover with foil, and > bake them for 1 hour. > My kitchen was smelling wonderful before they were done. I put them in > the fridge (covered) and re-heated them for supper this evening. They > were fabulous! > I have no idea what the effect will be on my bg’s, but right now, I > don’t care. This has been the best meal I’ve had in a while. (Oh, and I > had baked zucchini squash with them as well) > Okay, I’ve rattled on enough. If anyone has any idea what kind of effect > this will have on my bg’s, then let me know.
Okay, you made me hungery so this will be short: the chicken will have little effect on your bG, same with the olive oil and spices. The zucchini will have an effect, but it is packed with vitamins and has good roughage, so you did the right thing. 1 cup (180g) has only 7 grams of carbs, and is a good source of Potassium. An excellent choice! Jude — Crouch Enterprises – Telecom, Internet & Unix Consulting Oak Park, IL 708-848-0134 URL: http://www.pobox.com/~jcrouch
Response:
Thanks, Teri. I’ll try yours too. It sounds real good. I’ll be alone for another 10 days, so I have plenty of time to experiment. Ain’t it great we’re talkin’? <VBG> Duane If it walks like a duck, swims like a duck, and quacks like a duck, it must be a goat. – Hide quoted text — Show quoted text – > Sounds good, Duane. I bought a 9×13" baking pan with a rack that holds > meats up out of any fats that cook out of them. Have been using Lawry’s > Mesquite Marinade. Arrange the chicken, some fresh mushrooms, green > peppers, onions, and a few sliced potatoes on the rack, cover with foil and > bake. That’s good, too. > Teri
Response:
Thanks for the info Jude. My post pran reading 2 hours after was 136 mg/dl, so it wasn’t too bad. I’ll check again before I go to bed in an hour or so. However, I’ve been planning for a real treat… Blue Bell ice cream! Tonight’s the night! One little scoop, but I’ll make it last a half hour! WOOO HOOOO! Duane – Hide quoted text — Show quoted text -> <snipped> > Okay, you made me hungery so this will be short: the chicken will > have little effect on your bG, same with the olive oil and spices. > The zucchini will have an effect, but it is packed with vitamins > and has good roughage, so you did the right thing. 1 cup (180g) > has only 7 grams of carbs, and is a good source of Potassium. > An excellent choice! > Jude > — > Crouch Enterprises – Telecom, Internet & Unix Consulting > Oak Park, IL 708-848-0134 URL: http://www.pobox.com/~jcrouch
Response:
> Have been using Lawry’s Mesquite Marinade.<
I to have been using this and several other flavors. I usually marinate them for about 8 hrs, before cooking them on the BBQ. — Cheers! Ed
– Hide quoted text — Show quoted text -> Sounds good, Duane. I bought a 9×13" baking pan with a rack that holds > meats up out of any fats that cook out of them. Have been using Lawry’s > Mesquite Marinade. Arrange the chicken, some fresh mushrooms, green > peppers, onions, and a few sliced potatoes on the rack, cover with foil and > bake. That’s good, too.
Response:
Oh, yes. They’re great. I stick to the Mesquite because it’s the lowest in sugars. Yum.
> Have been using Lawry’s Mesquite Marinade.<
I to have been using this and several other flavors. I usually marinate them for about 8 hrs, before cooking them on the BBQ. — Cheers! Ed
– Hide quoted text — Show quoted text -> Sounds good, Duane. I bought a 9×13" baking pan with a rack that holds > meats up out of any fats that cook out of them. Have been using Lawry’s > Mesquite Marinade. Arrange the chicken, some fresh mushrooms, green > peppers, onions, and a few sliced potatoes on the rack, cover with foil and > bake. That’s good, too.
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