Everyone that I know aside from my wonderful designer, who is heading to the beach in Florida as you read this, has to endure the winter wrath of February. This includes sub-zero temps, grey skies and possible bouts of binge eating. My clients often times loose track of their goals in search of a short term craving fix. The temptations of a REALLY good snack teaming up with the depression of the winter months often times leads to 'cheating' on your well established diet.

In order to help you get through the grey months, I found a really yummy recipe from one of my favorite kitchen books, “50 Days to Your Best Life”.  If you aren't familiar with my affiliations with The Diet Doc then be sure to check out my page that explains it all! So in order to help you combat the grey months, I present to you a simple and effective Chicken Veggie Stew that tastes AMAZING! I made some for my family last week and needless to say it was a HUGE success!

The Recipe is listed below and can be found in the book, “50 Days to Your Best Life”.  Joe Klemczewski, nutrition consultant and founder of The Diet Doc, LLC, and Kori Propst, fitness expert and licensed mental health therapist, team up to take you on a wild ride to your best body, your best mind…your best life. Give it a try and you can thank me later! If you are in need of a better kitchen book, be sure to head over to the diet doc website and pick up a copy!

Chicken Veggie Stew


  • 2 pounds boneless skinless chicken breasts, cubed 1 can (14.5 ounces)
  • Italian diced tomatoes
  • Undrained 2 medium potatoes, peeled and cut into ½ inch cubes
  • 6 medium carrots
  • Chopped 4 celery stalks
  • Chopped 1 large onion
  • Chopped 1 medium green pepper
  • Chopped 2 cans (4 ounces each) mushrooms
  • Drained 2 low-sodium chicken bouillon cubes
  • 1 teaspoon chili powder
  • ¼ teaspoon pepper
  • 1 tablespoon cornstarch
  • 2 cups water
  • In a slow cooker, combine the first 11 ingredients. In a small bowl, combine cornstarch and water until smooth. Stir into chicken mixture. Cover and cook on low for 8-10 hours or until vegetables are tender.

    Yield: 8 servings Nutritional Analysis: 1 serving equals 220 calories, 4 g fat, 16 g carbohydrate, 30 g protein Diabetic Exchanges: 2 vegetable, 3 lean meat, ½ starch