My love hate relationship with food
Article written by Stephanie Jackson
I have lived in a love hate relationship with food for years.
I love food and sometimes it hated me.
It wanted to add to my hips and my waste line, and sometimes even make me sick to my stomach. Am I alone? I don’t think so, I know so many women that have encountered the same love hate relationship.
There were times when the hate side of the relationship attacked my self worth and self image.
I had to put a stop to that crap!!
It wasn’t until I turned about 30 and had given birth to our 3rd child that I realized this relationship needed an overhaul. I needed food to know I would love it, but It would have to STOP the crazy obsession with my hips, thighs and waist line. I started relearning my body and seeing what foods worked for my body and what worked against my body.
Did I make separate meals for my picky family?
We continued to be a super busy family with 3 kids at the time, we would later add in a 4th, Lord help us now. I worked on developing meals and planning to ensure that we had meals that worked with maintaining my body while at the same time feeding a brood of 6. Yes, 6.
In this article I am sharing with you one of my favorite tricks for feeding a large family.
One little known secret is the Rotisserie chicken. You can pick up one from Kroger or Costco, or most family grocers. The Beauty of this is Healthy Food for life and versatility.
Here is my favorite Oven Roasted chicken recipe:
Easy Roasted Chicken
Cook Time 1 hour 30 min.Resting Time 10 minutes
Total time 1 Hour 40 min. Cal. 361 K Cal
4-6 Pound whole chicken, neck and giblets removed
2 tablespoons Olive Oil
1 ½ teaspoon Kosher salt
1 tsp. Paprika
1 tsp black pepper
¾ tsp Mcormick Grill Mates Montreal chicken seasoning or poultry seasoning
½ tsp onion powder
½ tsp chili powder
¼ tsp garlic powder
1 Tbls cornstarch
¼ cup Dry white wine or vermouth
Preheat your oven to 450 degrees.
Rinse the chicken with cold water inside and out and dry well with paper towels.
Combine olive oil with spices in a small bowl and mix well.
Rub half of your spice mix under the skin of the breast side and back side. Rub the remaining spices on the outside of your chicken. Using some kitchen twine, tie up the chicken legs and wings. This makes for more uniform cooking.
Place your chicken breast side up in the oven safe skillet or roasting pan. Place in the preheated oven and immediately reduce the heat to 375 degrees.
Roast the chicken for approximately 20 per pound, or until the temperature of the breast meat registers at 180 degrees.
Remove the chicken from the oven and let rest for 10 minutes in the pan. After the chicken is cooled, remove to cutting board and let rest for an additional 10 minutes before carving. (reserve the pan dripping in the pan to make the gravy)
While the chicken is cooling on the cutting board, defat your pan drippings by skimming the top with a spoon and reserving only the solids in the pan. Place your stove burner over medium-high heat, add ¼ cup white wine or vermouth. Reduce the mixture by about half.
Combine the cornstarch and water in a small mason jar or Tupperware and shake well to combine. Add this mixture to your reduced drippings and heat until the gravy has thickened. Serve over your carved chicken.
Now that you have the base chicken recipe here are 4 Quick ways to serve your chicken.
Plated with Roasted vegetables and Rice
Chicken fajitas, saute colored peppers add chopped chicken serve with tortillas and your choice of toppings
Italian Chicken- Prepare your favorite pasta, Slice leftover chicken in a baking dish, cover with sauce of your choice and mozzarella cheese and cook till heated through, serve over pasta
Chicken salad- I make avocado chicken salad. Chop a small red onion, Smash one avocado season to taste
There you go Monday- Thursday is covered!!!
Enjoy and keep reaching for your SWEETEST LIFE,
Stephanie J @thesweetlifeofstephaniej