I never have used sugar in my rubs, even before my Dx. For the chicken I usually use 2 (or so) Tablespoons of kosher salt, 1 teaspoon of granulated garlic, ground pepper to taste and then add spices. I like a wide variety of spices and just make it up as I go sometimes. I usually use Mt Olympus Greek blend (2-3 Tbs) and sometimes add a Tbs of Mild yellow Curry or Cummin. I buy most of my spices at Savory Spice Shop.com. They are in Colorado and hand make their blends and curries. The quality is super the product is fresh and I can buy in very small amounts if I want.I make sure to coat the cavity as well as the skin. When I remember to do it I like to rub the chicken the night before.
Like I said, I have done this in the oven and it does work quite well, but the smoker makes a more moist chicken. Normally I use Apple or Cherry wood with chicken. Oh, and I always cook chicken breast down. If I am using fresh herbs and garlic I just make a salt and pepper rub and stuff the cavity with the herbs and garlic.
My wife says that I like to play with my food. I say she’s right.
Raw almonds bought in bulk. Celery with peanut butter. Salads made from iceburg lettuce bought by the head, much cheaper than by the bag. Roasted cauliflower, also bought by the head. Tuna, when it goes on sale for 79 cents a can, bought by the case. Chicken drumsticks. Ground turkey, the kind in a tube, not the sytrofoam tray. Low carb turkey franks (I like them in Walden Farms 0 carb barbeque sauce). Beef heart. No sugar added tomato sauce, on sale and by the case. Canned mushrooms and/or olives bought in bulk when on sale. Bulk peanuts or sunflower seeds. Eggs. Pork rinds with green salsa. Lean Cuisine has a frozen meal with steak and broccoli and 14g carbs that’s $2.50 at Walmart these days. Not the cheapest but cheaper than many and surely lower carb. I don’t eat dairy but there’s a lot of choices there of course.
Mike, this summer we have been eating a lot of salads with a protein in them, beef, chicken, turkey, fish, cheese. We’ve also bought chicken breasts in bulk and grilled them with many sauces found in a diabetes mags. Put them with a salad or vegetable , it’s great. Both my dh and I have learned to look for recipes and plot and plan meals BEFORE going shopping so we stick to a list, not to our stomaches or eyes.
Here is a easy and tasty dish I concocted one night with random stuff I had in my fridge. It turned out so well that my wife and I added it to our regular meal schedule.
Mexican Chicken
Grab a couple of boneless skinless chicken breasts.
Dress them up with a little:
Cumin
Garlic salt
Chili powder to taste.
Bake uncovered at 350°F for 30-45 minutes, depending on size.
Once they are done, take them out of the oven and cover each breast with a generous portion of pepper jack cheese.
Put them back in the oven for a minute or so until the cheese melts, covering each breast.
Serve with heaping spoonfuls of salsa and sour cream on top.
