Totally Thai Chicken Lettuce Cups

Posted by Jen | Recipes | Monday 23 January 2012 10:03 pm
I just made this very VERY tasty meal tonight.
PER SERVING (entire recipe):
227 calories, 4.5g fat, 875mg sodium, 21g carbs, 3g fiber, 12.5g sugars, 23g protein
PointsPlus® value 5*
Totally Thai Chicken Lettuce Cups by

Totally Thai Chicken Lettuce Cups


  • 3/4 c peeled and diced cucumber
  • 2 scallions, cut into 1/2-inch pieces
  • 2 tbsp shredded carrot
  • 2 tbsp seasoned rice vinegar
  • 1 tbsp chopped cilantro
  • Dash crushed red pepper
  • 3 oz raw boneless skinless lean chicken, cubed
  • 1/8 tsp garlic powder
  • 1 1/2 tbsp Thai peanut salad dressing
  • 3 leaves romaine, butter or green leaf lettuce
In a bowl, combine cucumber, scallions, carrot shreds, rice vinegar, cilantro, and crushed red pepper. Mix well and refrigerate until you’re ready to assemble your cups.

Bring a skillet sprayed with nonstick spray to medium-high heat.

Add chicken and sprinkle with garlic powder.

Cook chicken, stirring occasionally, until browned and cooked through, about 4 minutes.
Place chicken and peanut dressing or sauce in a bowl and toss to coat. Remove veggie mixture from the fridge.

To assemble, evenly distribute the veggie mixture and the chicken among the lettuce “cups.” If you like, finish with a squirt of lime juice and a sprinkle of sesame seeds. Chomp chomp!

My Notes: I didn’t have any lettuce leaves large enough to make cups, so I just spooned everything over my Organic Girl Baby Spring Mix.   This is what my final dish looked like:
Totally Thai Chicken Lettuce Cups -

Sun-Dried Tomato Artichoke Chicken

Posted by Jen | Recipes | Tuesday 17 January 2012 6:55 pm

I made a fabulous dinner for myself today.  I found the recipe on the back of a Knorr package for French Onion Soup.  I usually don’t like using recipes that don’t include the nutritional information such as fat and carb content, but after looking at the ingredients, I figured it really shouldn’t be too high in calories.  In any case, there is still some tweaking I can do the next time I make (which I definitely will.)


  • 4 bone-in chicken breast halves (I substituted 5 boneless tenderloins)
  • 2 TBSP olive oil  (I think I’ll forgo this ingredient next time – I’ll explain why later.)
  • 1 package of Knorr French Onion recipe mix (I’m sure any 1.4 oz package of dry French onion soup would work.)
  • 2 cloves garlic, finely chopped (I used 2 teaspoons of pre-minced garlic)
  • 1/3 cup chopped, drained sun-dried tomatoes in oil.  (I used the kind without oil.)
  • 1 jar (6 oz.) marinated artichoke hearts, undrained.  (The jar has olive oil in it already and more than enough for the recipe.  I don’t think the extra olive oil above is necessary.  Yes, olive oil is a healthy fat, but don’t add the extra calories if you don’t need them, right?)


  1. Pre-heat oven to 350 degrees.
  2. Place chicken in large baking or roasting pan.
  3. Combine remaining ingredients and pour over the chicken.
  4. Bake for 30 minutes or until chicken is thoroughly cooked.

As a side-dish I added steamed vegetables with a little bit of balsamic vinegar added to them.
A very very tasty meal, indeed!


The Ingredients - chicken, garlic, tomatoes and artichoke hearts

The Ingredients

Ready to Cook

Ready to Cook

sun-dried tomato artichoke chicken

Sun-dried tomato artichoke chicken

Spaghetti Squash Casserole

Posted by Jen | Candida,Recipes | Saturday 13 February 2010 8:23 pm

I found a yummy recipe on, but tweaked it to make it Candida-Friendly for my daughter.


  • 1 spaghetti squash, halved and seeded
  • 1 pound ground turkey
  • 1/2 cup diced green bell pepper
  • 1/2 cup diced red bell pepper
  • 1/4 cup diced red onion
  • 1 clove garlic, chopped
  • 2 small tomatoes, diced
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 2 1/4 cups shredded sharp Cheddar cheese (optional)*
*Most Candida diets do not allow for dairy products.
In order to make the recipe “Candida-Friendly” for my daughter, I did not add the cheese.

Preparation and Baking Directions

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Place squash on a baking sheet, and bake 40 minutes, or until tender. Remove from heat, cool, and shred pulp with a fork.
  3. Reduce oven temperature to 350 degrees F (175 degrees C). Lightly grease a casserole dish.
  4. In a skillet over medium heat, cook the ground beef until evenly brown. Drain, and mix in the green pepper, red pepper, red onion, and garlic. Continue to cook and stir until vegetables are tender.
  5. Mix the shredded squash and tomatoes into the skillet, and season with oregano, basil, salt, and pepper. Cook and stir until heated through.
  6. Remove skillet from heat, and (optional: mix in 2 cups cheese until melted.) Transfer to the prepared casserole dish.
  7. Bake 25 minutes in the preheated oven. (Optional: Sprinkle with remaining cheese, and continue baking 5 minutes, until cheese is melted)
I will take a picture and add it to the post the next time I make it, but I will say that this was the first dish I made for my daughter that she actually ate since starting her Candida diet.  She is allowed to have corn chips, so she put a serving of this casserole in a bowl and surrounded it with 5 or 6 corn chips.  It reminded us a little bit of a taco – a bit mushier because of the spaghetti squash, but definitely just as tasty.
It makes about 6 servings.
The nutritional information for each serving is below:
Calories Fat Cholesterol Sodium Carbs Sugar Fiber Protein
151 5g 66mg 78mg 10g 2g 2g 17g
Weight Watcher’s Points: 3