Well, I suppose it’s time for my weekly check-in. Sadly, I don’t have much to report. There’s absolutely weight loss to report, but my glucose levels are staying about the same, which isn’t low enough yet, but no longer in the red danger zone, so I suppose that’s good.
Oh! I do have something to share — a new recipe I tried this week. I’ll admit, I was skeptical at first. I pinned it on Pinterest because it sounded less awful than some of the alternatives, but honestly y’all, it was good! I’ll definitely make it again.
The recipe says that it takes 10 minutes prep time, which is about right as long as you’ve pre-cooked your chicken. Otherwise, you need to tack on time for that.
Total cook time is about 45 minutes. Again, that was just about right. And it smelled delicious as it was cooking.
1/2 cup chopped onion
1 tablespoon canola oil
2 garlic cloves, minced
4 cups chicken broth
3 cups cubed cooked chicken
3 medium zucchini, sliced
1 can (14 1/2 ounces) diced tomatoes undrained
1 can (11 ounces) whole kernal corn, drained
1 can (8 ounces) tomato sauce
1/2 cup salsa
2 teaspoons ground cumin
1 teaspoon salt (optional)
3/4 teaspoon pepper
1/2 teaspoon dried oregano
shredded cheddar cheese (optional)
tortilla chips (optional)
Very good. It tastes great, full of flavor and nicely spiced. I did sprinkle a little shredded cheese on my bowl but did not use tortilla chips, but even without the chips, the zucchini was cooked through but not mushy, so the texture was pleasant.
I’ll definitely make it again.