Chicken Vegetable Soup {Gluten-free, Dairy-free, Easy}

Full of tasty veggies and shredded rotisserie chicken, this soup is big on flavor, fiber and still quick and easy. Substitute in whatever veggies and beans you love or have in your pantry and make it your own. Love these vibrant colors! Serve this with Gluten-free Grain-free biscuits, Gluten-free cornbread or your favorite crusty French bread. Click over to typediabetes.com to see my recipe. Enjoy! ...click here for the recipe!

Artichoke Lemon Chicken Soup {Gluten-free, Dairy-free}

Happy Monday! I have a tasty soup to share today. This is perfect for any time of year, but I particularly love it when anyone in my house is feeling under the weather. The bright lemony flavor, zippy artichoke and savory chicken is a great combo. You can make this with or without the rice, depending on your preference. Click here to see my recipe. Enjoy! ...click here for the recipe!

Baked Pesto Chicken {Gluten-free, Chicken, Easy, Low-Carb}

This is an easy way to give chicken a new flavor. I used kale, but spinach leaves will work as well. It's great as a stand alone with roasted veggies or delicious sliced on top of a salad! Click over to see my recipe. Enjoy! ...click here for the recipe!

Roasted Chicken and Vegetables {Gluten-free}

Hello readers! As you may have guessed, we've had a busy couple of weeks. We've been celebrating birthdays and packing all kinds of fun into our weeknights. I've started working more hours (still from home). As things start to settle in, I will get more posts up for you all! This recipe is perfect for a cold winter evening meal. I just love roasted veggies, their flavor is really enhanced by roasting! I also love that this whole meal cooks together in the oven in ONE dish! Yeah! Click over here to see my full recipe. Enjoy!

...click here for the recipe!

Lemon Thyme Chicken

Please share and Pin! I just love bright citrus flavors with chicken. It's an easy and light way to revitalize an otherwise mild flavored meat. Using the juice and zest of fresh lemon in this recipe gives you a delicious lemony flavor that pairs perfectly with vegetables and nutty rice. Click over to type2diabetes.com to see my recipe. ...click here for the recipe!

Lemon Chicken Salad with Quinoa and Almonds {Gluten-free}

This is a delicious way to infuse chicken with tons of flavor. Who doesn't love using their Slow Cooker to help dinner along? And be sure to try my homemade, quick and easy dressing to drizzle on top. This is a light dinner that's still filling enough to leave you satisfied! Click over to type2diabetes.com to see my recipe! Enjoy!

...click here for the recipe!

Rosemary Parmesan Chicken Meatballs {Gluten-free, Low-Carb, Party Fare}

This is an ultra flavorful and ultra light dinner recipe, perfect for getting back on track after a long holiday weekend of eating all the foods. I love to serve this with gluten-free pasta for my growing boys and hungry hubby or over zucchini noodles, which are really tasty and light. These meatballs are also super fun served as an appetizer or party food with a small dish of warm marinara sauce on the side. MMMmm. Just stick a toothpick in them and you're ready to serve. Click over to www.type2diabetes.com to see my recipe. Enjoy!

...click here for the recipe!

Cilantro Chicken Burrito Bowls {Gluten-free, Make Your Own Take Out}

This is one of my favorite things to make for a Friday night! If I haven't used my 1-take-out-per-week-card or if I'm saving it for Saturday, I like something delicious and EASY! This is such a delicious recipe, full of fresh flavors, protein and add in some corn chips and you'll feel like you're eating amazing take out. All you need on hand is some fresh lettuce, cilantro, red onion, the fixings for fresh Guacamole (lime, cilantro & avocado) and any other veggies that you want to use up. The rest is all things you probably have on hand. Click over to www.type2diabetes.com to see my recipe. ...click here for the recipe!

Chicken Tostadas with Mango Salsa {Gluten-free, Dairy-free}

We love Mexican food and tostadas are a family favorite. These are a fun new version with chicken and fresh mango salsa, perfect to mix things up. Remember you can buy fresh corn tortillas and toast them into shells yourself using this method. Click over to type2diabetes.com to see my recipe. Enjoy! ...click here for the recipe!

Bruschetta Chicken {Paleo, Gluten-free, Dairy-free, Low-carb}

Bruschetta is one of my most favorite flavor combinations. In an attempt to lighten up the carbs and transform this into a staple rather than a once-in-awhile-treat, I had the idea to pair all that delicious Italian flavor with some smoky grilled chicken instead of the standard stale bread. Suddenly a carb-heavy appetizer becomes a satisfying, yet light entree. Click over to type2diabetes.com to see my recipe. Enjoy! ...click here for the recipe!

Chicken Caesar Salad with Greek Yogurt Dressing {Gluten-free}

I love a hearty salad for dinner, especially during warmer weather. This is a lightened up Caesar salad with an easy homemade dressing. Don't be afraid of anchovies, (I used to be) they add a delicious salty depth of flavor that is classic Caesar. Sliced almonds on top bring the perfect crunch. See my recipe here at type2diabetes.com. Enjoy! ...click here for the recipe!

Baked Chicken Fajitas {Gluten-free}

We love fajitas in our family! That's my hubby's go-to dish when we eat out because it's typically not smothered in cheese and can easily be eaten with corn tortillas for a delicious gluten-free, dairy-free meal. I rarely make them at home because I feel like they take too long to prepare. Until now. Just throw all your spices onto uniformly sliced chicken and veggies (which you can cut up ahead of time and store in the fridge) and bake them all together. They turned out great and everyone asked that I make them again! For those of you with more zucchini than you know what to do with, I've made these with strips of zucchini too, and they're awesome. Click over to type2diabetes.com for my recipe. Enjoy!


Please Note: Type2diabetes.com has officially switched over to a .com from .net. Super exciting news!! I'm slowly working through updating my links. If you come across a link to the type2diabetes page that doesn't work, just replace the ".net" with ".com". If that still doesn't work leave a comment or touch base with us on our Facebook page. I will get to them all soon.
...click here for the recipe!

Crust-less Barbecue Chicken Pizza {Gluten-free}

These turned out so yummy! Seriously delicious. For those who can't have typical pizza crust and those who are cutting back on carbs, this is a fun and satisfying alternative. Click over to type2diabetes.com to see my recipe. Enjoy and let me know if you come up with some other tasty toppings for your chicken "pizza"! ...click here for the recipe!

Shredded Vegetable Asian Chicken Salad {Gluten-Free}

This is my pumped up version of Asian Chicken Salad, pumped up with tons of extra veggies! Broccoli and kale add lots of delicious crunch and extra nutrients and fiber! Toss it all with my tangy and sweet dressing, some toasted sesame seeds and a squeeze of fresh lime. This is the perfect light dinner for a warm evening. Click over to www.type2diabetes.com to see my recipe. Enjoy! ...click here for the recipe!

Slow Cooker Orange Chicken {Gluten-Free}

Who doesn't love orange chicken?  This is a great option for Make Your Own Take Out {MYOTO}at home! It does it's thing in the slow cooker and then just thicken up the remaining liquid at the end for a delicious sauce to drizzle on top. I used gluten-free tamari in place of the soy sauce when I made it for my family, but either one works great. It was fabulous with some fresh steamed broccoli and sprouted brown rice. Click over to type2diabetes.com to see my recipe. Enjoy! ...click here for the recipe!

Chicken Meatball and Noodle Soup {Gluten-Free}

This soup is a fun spin on the classic chicken noodle. The meatballs are fun to eat and really easy to make and add so much flavor to the soup. We used gluten-free brown rice noodles for ours and they held up well, even the next day for leftovers. Click over to type2diabetes.com to see my recipe. ...click here for the recipe!

Paleo Chicken and Veggie Bowls {Gluten-Free}

This is an easy salad idea that was so delicious.  Tender, fall-apart chicken from the slow cooker and fresh homemade salsa and guacamole make it very satisfying.  I added fresh grape tomatoes and grilled squash spears but you can add any veggies you like.   Enjoy!

Shredded Chicken Recipe:
4-5 chicken breasts, frozen is okay
2 cups water
1 teaspoon cumin
1/2 teaspoon salt
1/4 teaspoon garlic powder

Directions:
1. Place all ingredients in the slow cooker and cook on high for 4-6 hours.
2. Pull apart the chicken and serve over salad.

Guacamole Recipe:
2-3 large, ripe avocados, cubed
1/4 cup cilantro, chopped
1/4 red onion, finely diced
juice of 1/2 fresh lime
1/2-1 teaspoon of salt to taste

Directions:
1. In a large bowl add 1/2 teaspoon salt and diced red onion and allow to sit for a few minutes while you chop the rest of the ingredients.
2. Add avocado cubes, cilantro and lime juice to bowl and smash until smooth or if you prefer, a bit chunky.  I like to use my potato masher to make quick work of smashing up the avocado but you can also use a fork.
3. Stir to combine and add more salt to taste.


...click here for the recipe!

Pistachio Encrusted Chicken & Wild Black Rice Salad {Gluten Free}

We love pistachios and their toasty, salty bite.  This is a new and different way to dress up your chicken for dinner tonight.  The pistachio crust gives it a rich and toasted depth of flavor without being too heavy.  We paired our tasty chicken with some nutrient-packed wild rice.  A light dressing and a few sweet, chewy pieces of dried fruit made it the perfect accompaniment to the chicken. Have you ever tried black rice before?  It does take awhile to cook but it's worth the wait.  Enjoy!
Recipe: (serves 4-6)
Chicken:
4-5 chicken breasts
1 1/2 cups pistachios (shelled) (roasted and salted preferred)
1/2 cup millet flour (or flour of your choice)
1/4 teaspoon sea salt
1 tablespoon coconut sugar (or sugar of your choice)
1 egg, white only
light olive oil

Chicken Directions:
1. Preheat oven to 350'F. Place chicken in a resealable plastic bag and pound until it's about 1/2-inch thick. Place the pounded chicken on a couple of paper towels to absorb any excess moisture.
2. In a small food processor or chopper, pulse the pistachios to a medium-fine consistency.
3. In a flat bottomed glass baking dish combine the pistachio pieces, flour, salt and sugar. In a separate dish add the egg white and whisk for a few seconds to loosen whites a little.
4. Dip each chicken breast into the egg white first, allow excess to drip off then gentle lay the chicken into the breading mixture, flipping to coat.
5. Place chicken on a baking sheet and bake at 350'F for 15-20 minutes, flippin gonce halfway through, or until chicken reaches an internal temperature of 165'F. Serve right away to enjoy that crispy, crunchy crust.


Wild rice salad:
1 3/4 cups wild rice {black rice}
4 1/4 cups water
1/2 teaspoon salt
the juice of 1 lime
2 teaspoon agave nectar<
1/3 English cucumber, diced
small handful of pistachios (roasted and salted preferred)
handful of dried cranberries
1/4 cup cilantro, chopped


Rice Directions:
1. Add rice and water to a pot over medium high heat and bring to a gentle boil. Once gently boiling, quickly reduce heat and simmer for 1 hr 15 mins until rice is split and soft. 2. Drain excess water, if any. Mix rice with rest of ingredients and serve warm or chilled. ...click here for the recipe!

Cashew Lime Chicken Satay {Gluten Free}

This is a spin off from our Chicken Almond Satay with the switch up of a few things, namely substituting cashews for the almonds.  It turned out to be very tasty and nutty and the dipping sauce is just the right balance of savory and sweet.  This chicken pairs well with our fresh Vegetable Spring Rolls for a fun Make Your Own Take Out dinner at home.  Enjoy!

Recipe: (makes ~10 chicken tenders)
Ingredients:
10-12 chicken tenders

Marinade Ingredients:
1 cup water
3-4 Tablespoons lime juice (~2 limes juiced)
2 Tablespoons tamari sauce
1/4 cup cilantro, chopped
1 clove garlic
1/2 cup cashews
1 Tablespoon light olive oil
1/4 teaspoon roasted sesame oil
1/2 teaspoon sea salt

Dipping Sauce Ingredients:
2 Tablespoons water
1 Tablespoons lime juice (~1 lime)
1 Tablespoon tamari
1/4 cup cilantro, chopped
1/2 Tablespoon light olive oil
1/8 teaspoon roasted sesame oil
1/3 teaspoon sea salt
1/3 c cashews
7 Tablespoons packed brown sugar

Directions:
1. Combine all Marinade ingredients in a blender and blend until smooth.   Place chicken tenders in a large bowl and cover with marinade, for up to one hour
2. Remove chicken from marinade (discard marinade) and grill on a hot grill or grill pan, flipping once until it reaches an internal temperature of 165'F.
3. Combine all the dipping sauce ingredients in a clean blender and blend until smooth.  Serve along side hot skewers.

...click here for the recipe!

Chicken Butternut Squash Taquitos {Gluten Free}

These are a fun spin-off from our original Chicken Taquitos.  We combined savory beans, juicy chicken and sweet, nutrient-packed, butternut squash, in a crispy baked shell, truly a scrumptious taquito!  The beans and squash add such rich flavor and keep the taquitos from drying out.  Make a bunch, dip in some yummy salsa or homemade guacamole, and serve them up with a crisp green salad for dinner tonight {and lunch tomorrow}.  Enjoy!

Recipe: (makes ~48 mini shell taquitos or 24 standard shell taquitos)

Ingredients:

4 boneless, skinless, chicken breasts {Prepare using our Crock Pot Chicken Recipe}

1 medium butternut squash {need ~ 1 1/2 cups of cooked squash}

1 (15 oz) can Vegetarian Re-fried Beans (or 1 1/2 cups Slow Cooker Pinto Beans, smashed)

1/2 cup fresh cilantro, coarsely chopped

the juice of 1 lime

1-2 tablespoons light olive oil

2 packages (24 each) "Taco Sliders" size Organic corn tortillas {We love MiRancho brand; GMO-free}

We used "taco sliders" size Organic corn tortillas (pictured right) 

or you could use standard taco size tortillas (pictured left) and the recipe will have about half the yield

Directions:
1. Get your Crock Pot Chicken started using 4 chicken breasts (recipe here), and allow at least 4 hours for it to cook {TIP: we like to start it in the morning, roll the taquitos during nap time then bake off at dinner}.  Once it's cooked remove chicken from broth and coarsely shred using two forks. {You can also cook the chicken a day ahead; drain the cooked chicken and store in the fridge}

2. Carefully slice butternut squash in half lengthwise and remove the seeds with a spoon.  Place squash, cut side down, in a large baking dish filled with about 1/2 inch of water.  Bake @ 350'F for 20-30 minutes until tender.  Allow to cool slightly then with a spoon, scoop out the bright orange flesh.  You will need about 1 1/2 cups of cooked squash for this recipe.

3. In a large bowl, add the shredded chicken, 1 1/2 cups re-fried beans, 1 1/2 cups of cooked squash, 1/2 cup chopped cilantro and the juice of 1 lime and stir until well combined.

 4. In flat bottomed skillet over medium-high heat add 1/2-1 T of light olive oil.  Once the oil is hot, place a tortilla on the skillet for about 5-10 seconds, only on ONE side.  This is to allow them to roll without splitting.

5. Remove the tortilla from the pan and place it, oiled side down, on the edge of a baking sheet with some of the tortilla hanging over so it's easier to grab the end.  Fill the dry side of the tortilla with about 3 tablespoons of the filling {more if using standard taco size tortillas} and gently roll into a taquito.

6. Bake 12-14 taquitos at a time spread out on a baking sheet, at 450'F for 15-18 minutes until golden and crisp.  Serve hot with fresh salsa and guacamole for dipping.

...click here for the recipe!