awww CRAP.
I don't like my salad. This means that my taste buds are revolting against me. Now I am going to have to figure out something else for lunch this week. I have all this salad stuff at home too.
crap.
Showing posts with label food. Show all posts
Showing posts with label food. Show all posts
Monday, November 10, 2008
Thursday, August 07, 2008
Breakfast pizza is such an odd yet yummy concept. It's a traditional pizza dough, rolled out like any other type of pizza. But instead of tomato sauce, cheese, peppers and what have you... it's topped with scrambled eggs, cheese and whatever kind of breakfast meat you are interested in.
Today was the first time I've ever had said pizza.
Have any of you tried it? What do you think?
Me... well I had three slices! Two topped with bacon and one topped with sausage!
I can imagine it would be quite easy to make a healthy version... pita or tortilla... egg beaters or whites... a little reduced fat cheddar cheese.... tofu / sausage crumbles.... yummo!
Monday, July 14, 2008
Just for Heather...
Tonight my dinner consisted of:
- a Weight watcher's brand pita pocket toasted with a little butter inside it
- a container of peach fage yogurt
- and a POPSICLE!!!!
Wednesday, June 11, 2008
Ladies and Gentlemen, I have an announcement to make…..A tall light frappuccino with no whipped cream from Starbucks is only 3 points (ok, there is some variety, the mint mocha is 4 with no whipped)
I think I want to have one every day for the rest of the summer.
...just remember to hold the whip!
Sunday, May 25, 2008
ensalata caprese....
Isn't it pretty?!?! I even did a chiffonade to make it prettier. I want to eat it all now.
Tuesday, May 13, 2008
I made a YUMMY dinner last night that you must all try. It’s my take on a pasta primavera / light sauce. I made it with gnocchi, but you can easily substitute pasta in this.
1 pound asparagus
1 cup bell pepper strips (assorted colors – I used frozen)
2 tbsp olive oil
1 cup white wine
1 tbsp corn starch (you can substitute flour if desired)
2 cloves garlic
3 wedges of laughing cow light cheese (I used French onion)
½ cup shredded mozzarella (wanted to use up the bag)
Graded parmesan cheese
1/2 tbsp dried oregano
1 tbsp dried basil
3 tbsp fresh parsley
you can substitute fresh herbs for dried and vice versa. Just to remember to use more fresh and less dried.
You can substitute any vegetables in here… mushrooms, squash – whatever you like.
Get a large pot of water boiling for the gnocchi (or pasta). When the water begins to boil plop the gnocchi (or pasta) in and boil accordingly.
Heat up 1 tbsp olive oil in a large sauté pan. Clean up the asparagus and cut into 1 inch pieces. Place the asparagus and peppers in the hot pan. Cook until heated through, add garlic and corn starch and stir for a few minutes. Add the white wine. Simmer until the liquid is reduced by ½. Add the cheese and herbs and stir until melted and combined. Scoop 1 ladle of the starchy gnocchi (or pasta) water and place into the pan and continue to stir occasionally – let simmer for a few minutes. Stir in additional table spoon of olive oil.
In the meantime scoop out the floating gnocchi (or drain the pasta). You can either toast the gnocchi or place it directly into the pan.
Stir to combine and serve with some shaves parmesan and fresh parsley on top.
1 pound asparagus
1 cup bell pepper strips (assorted colors – I used frozen)
2 tbsp olive oil
1 cup white wine
1 tbsp corn starch (you can substitute flour if desired)
2 cloves garlic
3 wedges of laughing cow light cheese (I used French onion)
½ cup shredded mozzarella (wanted to use up the bag)
Graded parmesan cheese
1/2 tbsp dried oregano
1 tbsp dried basil
3 tbsp fresh parsley
you can substitute fresh herbs for dried and vice versa. Just to remember to use more fresh and less dried.
You can substitute any vegetables in here… mushrooms, squash – whatever you like.
Get a large pot of water boiling for the gnocchi (or pasta). When the water begins to boil plop the gnocchi (or pasta) in and boil accordingly.
Heat up 1 tbsp olive oil in a large sauté pan. Clean up the asparagus and cut into 1 inch pieces. Place the asparagus and peppers in the hot pan. Cook until heated through, add garlic and corn starch and stir for a few minutes. Add the white wine. Simmer until the liquid is reduced by ½. Add the cheese and herbs and stir until melted and combined. Scoop 1 ladle of the starchy gnocchi (or pasta) water and place into the pan and continue to stir occasionally – let simmer for a few minutes. Stir in additional table spoon of olive oil.
In the meantime scoop out the floating gnocchi (or drain the pasta). You can either toast the gnocchi or place it directly into the pan.
Stir to combine and serve with some shaves parmesan and fresh parsley on top.
Thursday, April 24, 2008
Wednesday, April 23, 2008
I have a new addiction.... at least it is a healthy one!
I *love* these greek yogurts that are becoming quite popular. If you look in your grocer's cooler you will find a few of these. I've had the peach and strawberry a few times. I have heard that there is a HONEY one, but I've yet to locate them... oh, and I saw one with nuts on their website...
I *love* this stuff SO much more then regular yogurt... it's thicker, creamier, smoother.... it tastes so much more natural then all those flavored ones out there.
I stick with the 2% blend and ABSOLUTLY LOVE it - go on... get get some and try it!
Thursday, April 17, 2008
Heather blogged about an American Heart Association sanctioned diet. It is a rather strict diet, consisting of around 1200 calories per day, for three days. Not only is it low cal, but it appears to be quite lean, and consists of food combinations that are supposed to be successful on a chemical level.
I’ve decided to give it a try. No silly, not this weekend. But in the near future. I chose May 6-8th to be my dates. I have to wait until after my next peapod delivery, so that I actually have the food in the house, and I refuse to go to the grocery store until I can get better at grocery shopping.
The diet can supposedly help you drop 10 pounds over the three days. I am assuming there is a detoxification process that will be going on. The diet states that you can repeat it four times a month, ultimately loosing up to 40 pounds in one month. Now, I realize this is crazy, and I don’t want to live on a diet as limited as this, but I think that if this is successful, I can repeat it again in late May and once again in mid-June.
I was just playing around with number, and if I am successful at this, and even loose only 5 pounds per try…. Well, I just might be able to go to England weighing 180-185 pounds and possibly being in a size 14 again.
Ahhhh…. Just the thought of that is heavenly.
I’ve decided to give it a try. No silly, not this weekend. But in the near future. I chose May 6-8th to be my dates. I have to wait until after my next peapod delivery, so that I actually have the food in the house, and I refuse to go to the grocery store until I can get better at grocery shopping.
The diet can supposedly help you drop 10 pounds over the three days. I am assuming there is a detoxification process that will be going on. The diet states that you can repeat it four times a month, ultimately loosing up to 40 pounds in one month. Now, I realize this is crazy, and I don’t want to live on a diet as limited as this, but I think that if this is successful, I can repeat it again in late May and once again in mid-June.
I was just playing around with number, and if I am successful at this, and even loose only 5 pounds per try…. Well, I just might be able to go to England weighing 180-185 pounds and possibly being in a size 14 again.
Ahhhh…. Just the thought of that is heavenly.
Wednesday, April 16, 2008
Lunch Review…
I’ve avoided pre-packaged foods for quite some time. But I have learned that they help me stay true to both my diet and my finances. With my Peapod delivery last night, I obtained a small collection of frozen meals.
Today I ate a Café Steamer by Healthy Choice. This was a General Tso’s Chicken dish. Since I make most of my own food, I was quite skeptical. I was wondering if there would be any flavors that even resembled the sweet-tangy-spicy-ness of General Tso’s.
The meal came in a “Unique Steam Cooker” which meant a plastic colander sitting atop a plastic bowl. I cringed at throwing away that plastic, here you go Earth – have a few more steps for my carbon footprint!
The directions called for 3-5 minutes. I chose 3 minutes since this box had been sitting in my lunch bag for the past 5 hours, and not in a freezer. Of course I was too lazy to check out the consistency when I took it out of the microwave.
Yes, the rice was partially frozen…. Well, there were a few ice particles – but they quickly melted once I pulled out the colander and stirred all the juices in.
Here is part of my confusion. The purpose of that “unique steam cooker” was so that it steamed – not boiled in its juices. Well, there was a small puddle of water that was all mixed in with the sauce… so I steamed it then put the juices back into the bowl?
I guess it’s good that I am not THAT picky!
Anyway, I mixed it all up, sauces, rice and breaded chicken. The flavor was quite nice. The sauce was thick and spicy and did genuinely remind me of a meal from the Chinese place on the corner. The one part that.. well, it was acceptable for me, but I am certain others would cringe…. But the chicken was breaded and the breading was all damp and spongy.
Like I said, I’m not all too picky. I’d probably buy it again if it was on sale. If its not on sale, I am sure I will pass over it.
The nutritional factors are ok. 430 calories, 9 grams of fat – 1 of them are saturated. 5 grams of fiber, 17 grams of protein. As with all pre-packaged meals…. WAY too much sodium, 600mg to be exact.
So that’s my story. Healthy Choice’s Café Steamer’s General Tso’s Chicken.
I’ve avoided pre-packaged foods for quite some time. But I have learned that they help me stay true to both my diet and my finances. With my Peapod delivery last night, I obtained a small collection of frozen meals.
Today I ate a Café Steamer by Healthy Choice. This was a General Tso’s Chicken dish. Since I make most of my own food, I was quite skeptical. I was wondering if there would be any flavors that even resembled the sweet-tangy-spicy-ness of General Tso’s.
The meal came in a “Unique Steam Cooker” which meant a plastic colander sitting atop a plastic bowl. I cringed at throwing away that plastic, here you go Earth – have a few more steps for my carbon footprint!
The directions called for 3-5 minutes. I chose 3 minutes since this box had been sitting in my lunch bag for the past 5 hours, and not in a freezer. Of course I was too lazy to check out the consistency when I took it out of the microwave.
Yes, the rice was partially frozen…. Well, there were a few ice particles – but they quickly melted once I pulled out the colander and stirred all the juices in.
Here is part of my confusion. The purpose of that “unique steam cooker” was so that it steamed – not boiled in its juices. Well, there was a small puddle of water that was all mixed in with the sauce… so I steamed it then put the juices back into the bowl?
I guess it’s good that I am not THAT picky!
Anyway, I mixed it all up, sauces, rice and breaded chicken. The flavor was quite nice. The sauce was thick and spicy and did genuinely remind me of a meal from the Chinese place on the corner. The one part that.. well, it was acceptable for me, but I am certain others would cringe…. But the chicken was breaded and the breading was all damp and spongy.
Like I said, I’m not all too picky. I’d probably buy it again if it was on sale. If its not on sale, I am sure I will pass over it.
The nutritional factors are ok. 430 calories, 9 grams of fat – 1 of them are saturated. 5 grams of fiber, 17 grams of protein. As with all pre-packaged meals…. WAY too much sodium, 600mg to be exact.
So that’s my story. Healthy Choice’s Café Steamer’s General Tso’s Chicken.
Monday, March 24, 2008
Officially joining…
I’d done the menu planning thing in the past, but now I have decided to “officially” join.
Monday: a big mountain of spaghetti squash with a side of couscous. What do you suggest I do to my couscous? I am stuck between lemony-herby with edamame… or rustic with toasted nuts and cried cranberries…..
Tuesday: beef stew. I haven’t found a recepie yet, I’ll poke around on-line today, But the beef is in the fridge thawing, and I have plenty of carrots, celery, onion, baby red potatoes… and maybe some sherry in there. Oooh, some fresh crusty bread with it.
Wednesday: Sheppards pie, with ground turkey.
Thursday: I’ll use the remaining package of turkey to make a few meatballs to put inside some marinara sauce… serve it over whole wheat pasta and more crusty bread!
Friday: Pork tenderloin with onions and apples.
If you would like to become part of MPM, here are the details, courtesy of Laura, at Org Junky!
I’d done the menu planning thing in the past, but now I have decided to “officially” join.
Monday: a big mountain of spaghetti squash with a side of couscous. What do you suggest I do to my couscous? I am stuck between lemony-herby with edamame… or rustic with toasted nuts and cried cranberries…..
Tuesday: beef stew. I haven’t found a recepie yet, I’ll poke around on-line today, But the beef is in the fridge thawing, and I have plenty of carrots, celery, onion, baby red potatoes… and maybe some sherry in there. Oooh, some fresh crusty bread with it.
Wednesday: Sheppards pie, with ground turkey.
Thursday: I’ll use the remaining package of turkey to make a few meatballs to put inside some marinara sauce… serve it over whole wheat pasta and more crusty bread!
Friday: Pork tenderloin with onions and apples.
If you would like to become part of MPM, here are the details, courtesy of Laura, at Org Junky!
Friday, February 15, 2008
The best green beans ever….
1 pound green beans (I recommend fresh, but I suppose you can use frozen but omit the steaming, just make sure they are thawed.)
1 tbsp olive oil
¼ cup diced pancetta
½ cup walnuts
Rind from ½ a lemon
1 green onion chopped
1 garlic clove chopped
Steam the green beans for 5 minutes, drain and set aside, season with salt if desired. Heat up a large skillet with olive oil in it. When the pan is hot add the pancetta and garlic. Cook for about 5 minutes over medium heat. Add green onions and stir frequently. Add walnuts and continue cooking until toasted. By this time the pancetta should be nice and crispy. Add the green beans and lemon rind. Stir until all is combined and serve hot.
You can shave a little parmesan into it to make it nice and pretty.
I recommend to only season the green beans, the pancetta is rather salty itself.
1 pound green beans (I recommend fresh, but I suppose you can use frozen but omit the steaming, just make sure they are thawed.)
1 tbsp olive oil
¼ cup diced pancetta
½ cup walnuts
Rind from ½ a lemon
1 green onion chopped
1 garlic clove chopped
Steam the green beans for 5 minutes, drain and set aside, season with salt if desired. Heat up a large skillet with olive oil in it. When the pan is hot add the pancetta and garlic. Cook for about 5 minutes over medium heat. Add green onions and stir frequently. Add walnuts and continue cooking until toasted. By this time the pancetta should be nice and crispy. Add the green beans and lemon rind. Stir until all is combined and serve hot.
You can shave a little parmesan into it to make it nice and pretty.
I recommend to only season the green beans, the pancetta is rather salty itself.
Monday, February 11, 2008
April’s posting re: enchiladas made me remember that I wanted to post my very own enchilada recipe. I make them every two weeks or so, and they are so yummy, so creamy and satisfy a craving for oozing cheesy fattening food, while still ending up being a healthy dish!
I do like to change this up a bit, so I’ll break it down into a few different recipes, but all following the same basic instructions.
Each recipe makes 4 *very* generous servings.
I do like to change this up a bit, so I’ll break it down into a few different recipes, but all following the same basic instructions.
Each recipe makes 4 *very* generous servings.
- Version One:
Chicken Enchiladas
1 pound boneless skinless chicken breasts (or cutlets / tenders)
1 lime
Salt and pepper
5-6 sprigs of cilantro, chopped coarsely
1 cup corn
1 can of black beans, well rinsed
8 corn tortillas
1 can enchilada sauce
½ cup reduced fat sour cream
2 cups reduced fat (2%) shredded cheddar cheese
Preheat oven to 350 degrees.
Trim the chicken of any visible fat and slice into strips. Place them into a plastic bag for seasoning. Ream one softened lime of all it’s juice and place it into the plastic bag along with enough salt and pepper to taste (roughly ½ teaspoon of each). Smoosh bag around to evenly coat all pieces of chicken – you can easily do this in a bowl as well. Just make sure to get everything coated well. Heat a skillet with olive oil over medium heat. Add chicken and cook until done, only a few minutes, stirring frequently.
In a bowl add black beans, corn and cilantro. Mix well until all is combined.
Spoon 2 tablespoons of enchilada sauce onto the bottom of the baking dish. Layout each tortilla and spoon a ½ tablespoon of sour cream to the center of each tortilla. Place a few chicken strips on top of sour cream, place a scoop of bean and corn mixture on top of the chicken. Add a tablespoon of enchilada sauce then sprinkle about ¼ cup cheese on top before rolling each tortilla up and placing into baking dish. Once all enchiladas are in the baking dish, pour the remaining enchilada sauce over the top, then sprinkle remaining cheese. Bake uncovered for 30 minutes. Place tin foil on top of the pan if you prefer a moist shell, keep the foil off if you like it crunchy.
- Version Two:
Veggie Enchiladas
1 tbsp olive oil
2 yellow (summer squash)
Salt and pepper
2 zucchini
2 bell peppers
1 medium onion
1 cup of corn
1 can fat free refried beans
5-6 sprigs of cilantro, coarsely chopped
8 corn tortillas
1 can enchilada sauce
½ cup reduced fat sour cream
2 cups reduced fat (2%) shredded cheddar cheese
Preheat oven to 350 degrees.
Slice all veggies into similar sized slices, this promotes even cooking. Heat a skillet with olive oil over medium heat. Add vegetables and cook until done, stirring frequently. Add salt and pepper to taste.
In a bowl add corn and cilantro. Mix well until all is combined.
Heat up fat free refried beans. Make sure to use the fat free version, the full fat version contains lots of LARD. LARD = lots of saturated fat, not good for the old ticker.
Spoon 2 tablespoons of enchilada sauce onto the bottom of the baking dish. Layout each tortilla and spoon a ½ tablespoon of sour cream to the center of each tortilla. Next, place 1 table spoon of refried beans. Place a few vegetables strips on top of the refried beans and a scoop of corn on top of the vegetables. Add a tablespoon of enchilada sauce then sprinkle about ¼ cup cheese on top before rolling each tortilla up and placing into baking dish. Once all enchiladas are in the baking dish, pour the remaining enchilada sauce over the top, then sprinkle remaining cheese. Bake uncovered for 30 minutes. Place tin foil on top of the pan if you prefer a moist shell, keep the foil off if you like it crunchy. - Version Three:
Bean Enchiladas
1 can black beans, well rinsed
1 cup corn
Salt and pepper
5-6 sprigs of cilantro, coarsely chopped
1 can fat free refried beans
8 corn tortillas
1 can enchilada sauce
½ cup reduced fat sour cream
2 cups reduced fat (2%) shredded cheddar cheese
Preheat oven to 350 degrees.
In a bowl mix together corn, black beans and cilantro.
Heat up fat free refried beans. Make sure to use the fat free version, the full fat version contains lots of LARD. LARD = lots of saturated fat, not good for the old ticker.
Spoon 2 tablespoons of enchilada sauce onto the bottom of the baking dish. Layout each tortilla and spoon a ½ tablespoon of sour cream to the center of each tortilla. Next, place 1 table spoon of refried beans and a scoop of corn. Add a tablespoon of enchilada sauce then sprinkle about ¼ cup cheese on top before rolling each tortilla up and placing into baking dish. Once all enchiladas are in the baking dish, pour the remaining enchilada sauce over the top, then sprinkle remaining cheese. Bake uncovered for 30 minutes. Place tin foil on top of the pan if you prefer a moist shell, keep the foil off if you like it crunchy.
The alterations of this recipe are limitless. Just keep in mind to use the following items:
- A lean source of protein (i.e. boneless, skinless chicken breast, ground turkey, ANY type of beans)
- Veggies are a great supplement to add volume when needed (i.e. corn, bell peppers)
- Use enchilada sauce to keep everything moist
- Use reduced fat sour cream, you really CANNOT tell the difference in this dish. Same with the reduced fat cheese. DON’T use fat free and I HIGHLY encourage you to NOT use the full-fat. You can’t tell the difference and will save HUNDREDS of calories and MANY grams of fat.
- Play with spices – don’t like cilantro? Try fresh oregano, it goes well with Mexican food. As well as dried coriander, chili pepper… the options really are limitless.
You can also freeze a few servings before you put them in the oven. They thaw out nicely and heat well in the microwave. It gets all warm and smooshy, very tastey if you are into that!
I hope you all try it, let me know what you think!
Wednesday, February 06, 2008
Sabotaged!
I went to the café to get my veggie plate. Our cafeteria has many options. In the hot lunch line there is a veggie plate option with a reduced cost. For a mere $2.50 I can get a large “to go” container filled with 3 vegetable side dishes. There are between 3 and 5 vegetables offered a day, so you can usually pick your preferences. The veggies are all steamed, no butter, no oil – nice, healthy meals.
When I arrived at the café, all my plans were thrown out the window! There was only one vegetable choice, mixed corn (yech!) There were potatoes, beans, and a whole bunch of other stuff not no three sides of vegetables! I turned my nose up at the soups, avoided the hot wings, pizza and grill line like the plague! My only options were sandwich line and salad bar. I thought a whole wheat wrap would be a nice alternative. Whole grains are wonderful. I can get roasted turkey, load up on the raw veggies, a little mustard and splurge with a slice of reduced fat cheese! Once I had the perfect wrap in my hands, I then went over to the salad bar. I knew I needed more veggies. I was going to be strict! No macaroni salad, anything covered in oils – nothing like that. I got a nice bowlful of mixed baby greens, some shredded carrots, a table spoon of grated parmesan cheese then I had the wonderful inspiration – mandarin oranges! I put a nice scoop of them on my salad. I turned my nose up at the dressing as well. They tend to be higher in saturated fat, so I opted for some olive oil and sherry vinegar.
Although it was expensive ($6.50) it was quite yummy and very filling! I went to www.myfooddiary.com and logged in my meal. The salad was approximately 190 calories, the majority coming from the olive oil. Then the shocking new came. That “perfect” wrap was not so perfect, 450 calories! SO what began as a nice, well rounded lunch punched me right in the gut! 640 calories in total. This brings me to 1196 for the day. Now I am going to have to get creative for dinner… I was planning on making turkey sausage and veggies…. Well, unless I just have the veggies and Daniel gets the sausage…. Heck, maybe that is a good idea.
When I arrived at the café, all my plans were thrown out the window! There was only one vegetable choice, mixed corn (yech!) There were potatoes, beans, and a whole bunch of other stuff not no three sides of vegetables! I turned my nose up at the soups, avoided the hot wings, pizza and grill line like the plague! My only options were sandwich line and salad bar. I thought a whole wheat wrap would be a nice alternative. Whole grains are wonderful. I can get roasted turkey, load up on the raw veggies, a little mustard and splurge with a slice of reduced fat cheese! Once I had the perfect wrap in my hands, I then went over to the salad bar. I knew I needed more veggies. I was going to be strict! No macaroni salad, anything covered in oils – nothing like that. I got a nice bowlful of mixed baby greens, some shredded carrots, a table spoon of grated parmesan cheese then I had the wonderful inspiration – mandarin oranges! I put a nice scoop of them on my salad. I turned my nose up at the dressing as well. They tend to be higher in saturated fat, so I opted for some olive oil and sherry vinegar.
Although it was expensive ($6.50) it was quite yummy and very filling! I went to www.myfooddiary.com and logged in my meal. The salad was approximately 190 calories, the majority coming from the olive oil. Then the shocking new came. That “perfect” wrap was not so perfect, 450 calories! SO what began as a nice, well rounded lunch punched me right in the gut! 640 calories in total. This brings me to 1196 for the day. Now I am going to have to get creative for dinner… I was planning on making turkey sausage and veggies…. Well, unless I just have the veggies and Daniel gets the sausage…. Heck, maybe that is a good idea.
Tuesday, January 29, 2008
Friday, January 25, 2008
Last night’s couscous was busy, but nothing compared to last weeks…
1 tbsp olive oil
1 box plain couscous
2 cups frozen vegetables – thawed (I used broccoli and cauliflower)
1 can pinto beans
Parmesan cheese
2 cups chicken stock (I use FF, RS)
Salt & pepper to season
¼ cup dried cranberries
Heat skillet and add olive oil. Add vegetables and whole can of beans (well rinsed of the lovely goo) and dried cranberries just till warm. Season appropriately (I also added a little curry and cayenne for some kick). Add stock and bring to a boil. As the stock begins to boil, stir in the couscous, cover and remove from heat. After about 5 minutes add parmesan cheese – you can grate it or shave. I decided to shave last night. Stir in, cover and let sit for 5 more minutes, or just enough time for the cheese to melt.
It was quite tasty, made 3 HUGE servings of about 300 calories each.
1 tbsp olive oil
1 box plain couscous
2 cups frozen vegetables – thawed (I used broccoli and cauliflower)
1 can pinto beans
Parmesan cheese
2 cups chicken stock (I use FF, RS)
Salt & pepper to season
¼ cup dried cranberries
Heat skillet and add olive oil. Add vegetables and whole can of beans (well rinsed of the lovely goo) and dried cranberries just till warm. Season appropriately (I also added a little curry and cayenne for some kick). Add stock and bring to a boil. As the stock begins to boil, stir in the couscous, cover and remove from heat. After about 5 minutes add parmesan cheese – you can grate it or shave. I decided to shave last night. Stir in, cover and let sit for 5 more minutes, or just enough time for the cheese to melt.
It was quite tasty, made 3 HUGE servings of about 300 calories each.
Thursday, January 24, 2008
2 bell peppers
1 tbsp olive oil
Salt & pepper to taste
3 chicken breasts
¼ cup teriyaki sauce
Pre-heat oven to 350, heat oven safe skillet (if you don’t have an oven safe skillet, you can use a separate baking dish.) Add olive oil to hot pan. Cut the pepper into large chunks, approximately ½ inch pieces. When the oil begins to smoke, add the peppers. Be careful, because the water in the peppers will splatter a bit. Add salt and pepper to season. When peppers begin to soften, add the chicken breasts to the pan. Season and add ½ the teriyaki sauce. After about 4 minutes, flip over the chicken and add the remainder of the teriyaki sauce. Place cover on the pan and let is sit for 5 minutes. Take cover off, place in oven for 20 minutes or until chicken is done.
In case you are curious, last night’s dinner came out very good. It was nice and juicy. Daniel especially enjoyed it. I served it with the sauce and peppers over the top. Baked potato and green beans on the side.
1 tbsp olive oil
Salt & pepper to taste
3 chicken breasts
¼ cup teriyaki sauce
Pre-heat oven to 350, heat oven safe skillet (if you don’t have an oven safe skillet, you can use a separate baking dish.) Add olive oil to hot pan. Cut the pepper into large chunks, approximately ½ inch pieces. When the oil begins to smoke, add the peppers. Be careful, because the water in the peppers will splatter a bit. Add salt and pepper to season. When peppers begin to soften, add the chicken breasts to the pan. Season and add ½ the teriyaki sauce. After about 4 minutes, flip over the chicken and add the remainder of the teriyaki sauce. Place cover on the pan and let is sit for 5 minutes. Take cover off, place in oven for 20 minutes or until chicken is done.
In case you are curious, last night’s dinner came out very good. It was nice and juicy. Daniel especially enjoyed it. I served it with the sauce and peppers over the top. Baked potato and green beans on the side.
Wednesday, January 23, 2008
…although I am a little bummed about my calorie intake. It’s not crazy bad, not at all. But I am on target to consume 1700 calories. 200 more then my goal… SO I am pretty much negating what I accomplished by working out. I could easily consume more, too. But I am going to limit my dinner to 4 oz of boneless skinless chicken, a baked potato and whatever type of frozen veggies I decide to heat up.
I’m blaming my tuna sandwich. Instead of having my morning snack of fruit, I had to have that damned tuna sandwich. It was supposed to be my lunch, I load it with a ton of minced veggies and its very low in mayo… but I was craving it, so I had that as my snack instead of my lunch… then when lunch came around I went to the café and got a bowl of cereal. I should have eaten the cereal at my desk. That freaking Special K with red berries was 270 calories! While my Kashi is 200.
Oh well, lesson learned. …Better luck tomorrow….
I’m blaming my tuna sandwich. Instead of having my morning snack of fruit, I had to have that damned tuna sandwich. It was supposed to be my lunch, I load it with a ton of minced veggies and its very low in mayo… but I was craving it, so I had that as my snack instead of my lunch… then when lunch came around I went to the café and got a bowl of cereal. I should have eaten the cereal at my desk. That freaking Special K with red berries was 270 calories! While my Kashi is 200.
Oh well, lesson learned. …Better luck tomorrow….
Tuesday, January 22, 2008
I’m not completely prepared this week. I have to figure out the weekend. I don’t know if we are planning on heading to Vermont or just laying low… Plus I am fighting the urge to go to Whole Foods. I absolutely love that store, but it is quite expensive. I like to get my produce, grains and sometimes a nice piece of meat. I keep thinking I might want to go there Friday, but we have a LOT of meat in the freezer…. But then again, we’re trying to cut back on the meat… so maybe I should pick up some grains and veggies so that I can prepare some stuff over the weekend…. If that is the case, it will alter my Friday dinner plans. I’ll end up bringing something home instead of cooking. I’ll bring home one of their wonderful salads and a little something for the side….
Ok, as of right now here it is….
Menu Plan…
Monday: I had dinner over my aunt’s house while Daniel had leftover pizza.
Tuesday: shrimp and veggies with a simmer sauce over texmati rice.
Wednesday: chicken, veggies, potatoes…. Not sure what I will be doing with them, but they’ll be consumed.
Thursday: couscous gone wild!!! (just not as crazy this time… I’m thinking pinto beans, veggies and parmesan cheese)
Friday: roast with carrots and potatoes.
Saturday: TBD
Sunday: TBD
Ok, as of right now here it is….
Menu Plan…
Monday: I had dinner over my aunt’s house while Daniel had leftover pizza.
Tuesday: shrimp and veggies with a simmer sauce over texmati rice.
Wednesday: chicken, veggies, potatoes…. Not sure what I will be doing with them, but they’ll be consumed.
Thursday: couscous gone wild!!! (just not as crazy this time… I’m thinking pinto beans, veggies and parmesan cheese)
Friday: roast with carrots and potatoes.
Saturday: TBD
Sunday: TBD
Wednesday, January 16, 2008
My couscous gone wild / crazy couscous was wonderful! It contained everything but the kitchen sink!
All off these measurements are estimates, I just started putting in whatever I felt like until I had a huge skillet that would satisfy both of us. I found this meal to be simple to make and it was a clever way of using up some stuff in the cabinet.
1 tbsp olive oil
½ large onion
1 can pinto beans (well rinsed)
1 jar marinated artichoke hearts (well rinsed)
2 cups frozen mixed vegetables
1/3 cup pecans
¼ cup dried cranberries
2.5 cups reduced fat reduced sodium chicken broth
1 box couscous
1 Tbsp Curry seasoning
1 tsp Coriander
1 tsp Cumin
½ cup shredded parmesan cheese
Heat olive oil in skillet, add chopped onion and cook until translucent. Add pecans until toasted. Add ½ cup of the chicken stock, then put in everything else except for the cheese, spices, couscous and remaining chicken stock. Cook over medium heat for a few minutes, until everything is warmed through. Add spices, if you are using a flavored couscous – you can add the flavor packet or omit it. Add remaining chicken stock, when it returns to a simmer, stir in the couscous, place a lid on the pan and remove it from heat. Let it sit for 5 minutes. Stir in parmesan cheese and serve immediately.
This FEAST produced 4 generous helpings of approximately 350 calories each, low in saturated fat, high in fiber… good for you and quite tastey!
All off these measurements are estimates, I just started putting in whatever I felt like until I had a huge skillet that would satisfy both of us. I found this meal to be simple to make and it was a clever way of using up some stuff in the cabinet.
1 tbsp olive oil
½ large onion
1 can pinto beans (well rinsed)
1 jar marinated artichoke hearts (well rinsed)
2 cups frozen mixed vegetables
1/3 cup pecans
¼ cup dried cranberries
2.5 cups reduced fat reduced sodium chicken broth
1 box couscous
1 Tbsp Curry seasoning
1 tsp Coriander
1 tsp Cumin
½ cup shredded parmesan cheese
Heat olive oil in skillet, add chopped onion and cook until translucent. Add pecans until toasted. Add ½ cup of the chicken stock, then put in everything else except for the cheese, spices, couscous and remaining chicken stock. Cook over medium heat for a few minutes, until everything is warmed through. Add spices, if you are using a flavored couscous – you can add the flavor packet or omit it. Add remaining chicken stock, when it returns to a simmer, stir in the couscous, place a lid on the pan and remove it from heat. Let it sit for 5 minutes. Stir in parmesan cheese and serve immediately.
This FEAST produced 4 generous helpings of approximately 350 calories each, low in saturated fat, high in fiber… good for you and quite tastey!
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