Right before Christmas, the most wonderful surprise appeared in my mail … an autographed copy of Teresa Giudice’s Skinny Italian cookbook from the bestest friend in the whole wide world!! If you don’t recognize Teresa’s name, please google, she’s fabulous and I love her, despite her inability to properly form a sentence. I must say her (not) ghost writer did a fabulous job in translating the book so that it truly TRULY reads as if Teresa wrote it herself (with better sentence structure); so much so that I’d actually believe she wrote it, IF she hadn’t given so much credit to Heather in her acknowledgements (big snaps for giving credit where credit is due). The book is hilarious, I love the little jabs at Danielle and sidebar commentary by Joe, and the recipes are fantastic!
I was a little worried starting WW that I wouldn’t be able to eat much Italian food so I’ve been researching recipes for weeks. Tonight, I’d planned on making pizzas using whole wheat pita as the crust, but since I’m working from home today, I have time for a proper pizza crust … and since it’s a snow day, I want soup! I took my already made pizza dough (courtesy of Teresa) out of the freezer to defrost and whipped open her book to her recipe for minestrone. Before I started anything, I pulled up WW e-tools, entered the recipes and found out that her pizza dough is only 3pp per serving and the minestrone is only 3pp as well! Excited is not a strong enough word to convey my feelings towards tonight’s dinner. I’m going to top my pizza with 2tbsp of pesto, sliced tomatoes and mushrooms and of course, fresh mozzarella. Total pp for tonight’s dinner = 11 (8pp for pizza + 3pp for soup).
While I can’t post her recipes here since I don’t have her permission and am afraid of getting in any sort of trouble, I will tell you that with the proper google search you can find others who weren’t so wary (my pesto sauce is from a jar, but she also has a delicious recipe for that as well). Hope wherever you are, you are warm; happy googling!!!!
Tuesday, February 1, 2011
Sunday, January 30, 2011
stupid stupid cold!!!!!
The weather this weekend was absolutely beautiful, it is almost hard to believe that we might have snow by Tuesday. I hate the cold!!! The only part of cold weather that I don't mind is enjoying soups, stews and other comfort foods. I'd already planned to have baked bbq chicken with oven fries tomorrow night so I'm all set!
Baked bbq chicken is simply that: skinless, boneless chicken breast smothered in bbq sauce and baked. Oven fries are super simple and uber delicious! I like to make mine with red potatoes, cut into wedges/strips and seasoned with garlic and pepper. Once you've cut the potatoes into fries, place them in a mixing bowl and pour about 1tbsp olive oil, 1 clove minced garlic and plenty of fresh ground black pepper; toss to coat. Spread the potatoes out on a baking pan and lightly salt; bake 35-45min until light and cripsy and ENJOY!
Hope you all stay warm!!!
Baked bbq chicken is simply that: skinless, boneless chicken breast smothered in bbq sauce and baked. Oven fries are super simple and uber delicious! I like to make mine with red potatoes, cut into wedges/strips and seasoned with garlic and pepper. Once you've cut the potatoes into fries, place them in a mixing bowl and pour about 1tbsp olive oil, 1 clove minced garlic and plenty of fresh ground black pepper; toss to coat. Spread the potatoes out on a baking pan and lightly salt; bake 35-45min until light and cripsy and ENJOY!
Hope you all stay warm!!!
Thursday, January 27, 2011
WW Week 1 = success!!
Well, I had my first weigh-in at WW today and it went VERY well!! I was quite surprised to see the number she wrote down; I know I’ve worked hard but wow, yay!! I know most, if not all, was water weight, but whatever, I’m keeping my “win.” That said, I guess it’s time to start planning my 2nd week … even though my WW weeks are Thursday-Wednesday, I still plan Monday through Sunday. Tonight we’ll be celebrating my loss with turkey burgers and healthified mac n chz (with broccoli, cauliflower and carrots mixed in), tomorrow we’re having Swedish meatballs over whole wheat egg noodles with green beans and Saturday is ricotta gnocchi in a brown butter sage sauce over baby spinach.
The Super Bowl really doesn’t mean much in my world; my team’s not playing in it so it might as well be any other day. This year, we’ll be out of town for the Super Bowl visiting my new (perfect) little niece Miss Mallory. Buuuuut since the Super Bowl is here in Dallas (technically Arlington) this year, I’ve decided to do a SB inspired menu. Sunday, Sunday, Sunday will be the start of our (almost) weeklong SB inspired menu: WW version of chili cheese dogs (turkey dogs, turkey chili and reduced fat cheese in wheat rolls). The rest of the week pretty much follows suit, I’ve healthified up some traditional tailgate foods and/or foods I’d normally serve if we were having a Super Bowl watching party:
Monday – BBQ baked chicken fingers with oven fries (mixed red/sweet potato fries)
Tuesday – tomato and basil flatbread pizzas
Wednesday – turkey tacos
Thursday – straying from the theme and serving up a healthified chicken & dumplings with LOTS of veggies added; it’s more like a chicken veggie stew with dumplings on top
Then we’re off to Portland, OR to smooch and love on Miss Mallory and enjoy a nice visit with my brother/sister-in-law!!!! I’m going to tell myself that I will be good and not over indulge on my wee-mini-vaca but well, I won’t be angry with myself if my week 3 weigh-in isn’t as successful because at least I will have had fun. I’m getting a bit ahead of myself, that’s two weeks away … back to tonight; here is my mac n chz recipe, most recently updated to fit my points allowance:
Healthilicious Mac n Chz
8 servings; 6 PP
12 oz uncooked whole grain pasta (macaroni, penne, anything you want)
½ bag of frozen veggie mix
½ cup light sour cream
1 ½ cup fat-free half-and-half
1 tbsp Dijon Mustard
1 garlic clove, minced
Salt & Pepper
1 cup low-fat shredded cheddar cheese
2 tbsp panko (optional)
- Boil water and add pasta and frozen veggies; cook until pasta is done, drain then stir in the sour cream while it’s still hot
- Whisk together the half & half, mustard, garlic and salt & pepper in a small saucepan and bring up to almost simmering over medium heat; reduce to low and add the shredded cheddar while continuing to stir until cheese is melty (note: low-fat cheese doesn’t melt as well so make sure you keep stirring so it doesn’t form a big blob in the middle; also, it’s ok if it doesn’t melt all the way since you’re going to bake it)
- Pour the cheddar sauce over the pasta and mix well; pour into casserole dish
(if cooking ahead and freezing, you would cover and freeze the dish in this state then defrost and follow final direction)
- Top with panko and bake for 30-40min at 350
Enjoy!!
The Super Bowl really doesn’t mean much in my world; my team’s not playing in it so it might as well be any other day. This year, we’ll be out of town for the Super Bowl visiting my new (perfect) little niece Miss Mallory. Buuuuut since the Super Bowl is here in Dallas (technically Arlington) this year, I’ve decided to do a SB inspired menu. Sunday, Sunday, Sunday will be the start of our (almost) weeklong SB inspired menu: WW version of chili cheese dogs (turkey dogs, turkey chili and reduced fat cheese in wheat rolls). The rest of the week pretty much follows suit, I’ve healthified up some traditional tailgate foods and/or foods I’d normally serve if we were having a Super Bowl watching party:
Monday – BBQ baked chicken fingers with oven fries (mixed red/sweet potato fries)
Tuesday – tomato and basil flatbread pizzas
Wednesday – turkey tacos
Thursday – straying from the theme and serving up a healthified chicken & dumplings with LOTS of veggies added; it’s more like a chicken veggie stew with dumplings on top
Then we’re off to Portland, OR to smooch and love on Miss Mallory and enjoy a nice visit with my brother/sister-in-law!!!! I’m going to tell myself that I will be good and not over indulge on my wee-mini-vaca but well, I won’t be angry with myself if my week 3 weigh-in isn’t as successful because at least I will have had fun. I’m getting a bit ahead of myself, that’s two weeks away … back to tonight; here is my mac n chz recipe, most recently updated to fit my points allowance:
Healthilicious Mac n Chz
8 servings; 6 PP
12 oz uncooked whole grain pasta (macaroni, penne, anything you want)
½ bag of frozen veggie mix
½ cup light sour cream
1 ½ cup fat-free half-and-half
1 tbsp Dijon Mustard
1 garlic clove, minced
Salt & Pepper
1 cup low-fat shredded cheddar cheese
2 tbsp panko (optional)
- Boil water and add pasta and frozen veggies; cook until pasta is done, drain then stir in the sour cream while it’s still hot
- Whisk together the half & half, mustard, garlic and salt & pepper in a small saucepan and bring up to almost simmering over medium heat; reduce to low and add the shredded cheddar while continuing to stir until cheese is melty (note: low-fat cheese doesn’t melt as well so make sure you keep stirring so it doesn’t form a big blob in the middle; also, it’s ok if it doesn’t melt all the way since you’re going to bake it)
- Pour the cheddar sauce over the pasta and mix well; pour into casserole dish
(if cooking ahead and freezing, you would cover and freeze the dish in this state then defrost and follow final direction)
- Top with panko and bake for 30-40min at 350
Enjoy!!
Saturday, January 22, 2011
always prepared!
Call me retentive, but I like to have everything planned and at least partially completed well in advance to ensure proper execution and to leave little room for failure. I know that on a weekend day, it is very easy for the day to get away from me and for me to skip the gym so I like to get up early and exercise first thing before I start my day (then subsequently sleep half of it away, but that’s a different story). Enter Dan. It all started this morning, I set the alarm to get up and head over to Grapevine to walk/run 8miles. First, the dogs were against me and wouldn’t let me out of bed; then Dan promised he wouldn’t let me sleep past 10am so that I could still make it to BodyPump at the gym if I’d just turn the tv off and fall back asleep already. Around 11/1130ish, some annoying roofer/salesman came a ringing and stirred the dogs into a barking frenzy which finally awakened me. I swear Dan would’ve let me sleep past noon had that man not rang our bell. I immediately gave up on my morning exercise plan and hope to go this afternoon/evening before dinner.
After the requisite trip to Dunkin Donuts for my coffee, I sat down and planned out our week ensuring we are both within our daily point targets. Side note: I figured out Dan’s points so I don’t starve him as I go through this; he lost almost 30lbs just eating what I was eating over the past few months and I don’t think he can spare another pound. Yes, that was – three effing zero – three times my goal, without trying, while I lost and regained the same 4lbs each month … DISLIKE! Back to my point, I’ve written out my plan for all meals and most snacks for the coming week, cross referenced my list against what I already have in the fridge/freezer and pantry and am about to run to the store to pick up the fresh veggies and other random items.
I’m going to make an egg & bacon casserole for each morning’s breakfasts (add fresh fruit & toast for Dan), lunches will be a mix between leftovers and soups for me (sandwiches, baked chips, fruit and something dessertish for Dan), dinners will be fresh, new and fabulous each night so I don’t get any complaints from the peanut gallery, err um, I mean Dan. One thing I’ve learned is that if I don’t have a good variety of dinners planned and goshforbid Dan has to eat the same thing twice within a 30-day cycle, he will sabotage me with pizza and/or cheeseburgers (or worse, Bueno). We will both have low-fat, low-cal, pro-biotic yogurt for our morning snacks but our afternoon snacks have yet to be nailed down; it’ll depend on what I find at the store that looks good (suggestions welcome!). Dan will also get a serving of dried fruit and nuts each day … seriously, he gets SO many more points than me each day and it is entirely unfair!!
Eggs & Bacon Casserole / Southwestern Style!
8 servings / 4 pointsplus
6 eggs
1 cup Southwestern Egg Beaters
¼ cup skim milk
3 slices whole grain sandwich bread
6 slices turkey bacon, cooked & crumbled
1 cup Mexican cheese blend (or cheddar)
Salt & Pepper (optional)
Olive oil cooking spray
- Spray casserole dish with olive oil cooking spray
- Break bread into bite-sized pieces & layer over bottom of casserole dish
- Top bread with bacon and cheese
- Whisk eggs, egg beaters and skim milk together until well blended and you can’t see any egg white floating around; it might get a little foamy but that’s ok (add salt & pepper if desired)
- Pour egg mix over everything in the casserole dish and bake 40-45min at 350 until browned and the center is set
- Cool completely before portioning out into individual containers to refrigerate or freeze for the week
Enjoy!!
Tonight’s dinner is 11 points plus: Dijon Pork Chops with baked red potatoes and broccoli in a low-fat/low-cal cheese sauce; I’ve never made the pork chops before so I’m going to wait until I test out the recipe before I post it. I’ll only post it if it’s good!
After the requisite trip to Dunkin Donuts for my coffee, I sat down and planned out our week ensuring we are both within our daily point targets. Side note: I figured out Dan’s points so I don’t starve him as I go through this; he lost almost 30lbs just eating what I was eating over the past few months and I don’t think he can spare another pound. Yes, that was – three effing zero – three times my goal, without trying, while I lost and regained the same 4lbs each month … DISLIKE! Back to my point, I’ve written out my plan for all meals and most snacks for the coming week, cross referenced my list against what I already have in the fridge/freezer and pantry and am about to run to the store to pick up the fresh veggies and other random items.
I’m going to make an egg & bacon casserole for each morning’s breakfasts (add fresh fruit & toast for Dan), lunches will be a mix between leftovers and soups for me (sandwiches, baked chips, fruit and something dessertish for Dan), dinners will be fresh, new and fabulous each night so I don’t get any complaints from the peanut gallery, err um, I mean Dan. One thing I’ve learned is that if I don’t have a good variety of dinners planned and goshforbid Dan has to eat the same thing twice within a 30-day cycle, he will sabotage me with pizza and/or cheeseburgers (or worse, Bueno). We will both have low-fat, low-cal, pro-biotic yogurt for our morning snacks but our afternoon snacks have yet to be nailed down; it’ll depend on what I find at the store that looks good (suggestions welcome!). Dan will also get a serving of dried fruit and nuts each day … seriously, he gets SO many more points than me each day and it is entirely unfair!!
Eggs & Bacon Casserole / Southwestern Style!
8 servings / 4 pointsplus
6 eggs
1 cup Southwestern Egg Beaters
¼ cup skim milk
3 slices whole grain sandwich bread
6 slices turkey bacon, cooked & crumbled
1 cup Mexican cheese blend (or cheddar)
Salt & Pepper (optional)
Olive oil cooking spray
- Spray casserole dish with olive oil cooking spray
- Break bread into bite-sized pieces & layer over bottom of casserole dish
- Top bread with bacon and cheese
- Whisk eggs, egg beaters and skim milk together until well blended and you can’t see any egg white floating around; it might get a little foamy but that’s ok (add salt & pepper if desired)
- Pour egg mix over everything in the casserole dish and bake 40-45min at 350 until browned and the center is set
- Cool completely before portioning out into individual containers to refrigerate or freeze for the week
Enjoy!!
Tonight’s dinner is 11 points plus: Dijon Pork Chops with baked red potatoes and broccoli in a low-fat/low-cal cheese sauce; I’ve never made the pork chops before so I’m going to wait until I test out the recipe before I post it. I’ll only post it if it’s good!
Thursday, January 20, 2011
New Year - New Points Plus!
Well, I tried to do it on my own and I give up. Today, I joined Weight Watchers because regardless of how much I exercise and watch what I eat, I’m simply not making enough progress for my liking. The good news is, I’m not doing this alone; the great news is, my company even sponsors it!! Meetings are every Thursday over the lunch hour so I truly have no reason to skip. Even if I want to skip, my coworkers will drag me, kicking and screaming, and force me to weigh-in. This means no binging and just pretending the scale isn’t there, no pretending ‘I forgot,’ and no cheating.
Today was the first day and I’m already starting to realize the difference between doing it on my own and following the WW plan … my workout tonight would normally have earned me 4 glasses of wine so I would’ve had 1 and then maybe something yummy and sweet like a chocolate square or two. Through the WW plan, my workout only earned me 1 Mich Ultra, booooooooooooo. BUT I’m super excited because when I figured out the points for my healthified chicken enchiladas that I’d already prepped for Dan to reheat, I found they were only 6 points (even under the new system)!! I posted my enchilada recipe before, but here it is again … a little bit more healtified:
Healthilicious Chicken & Black Bean Enchiladas:
Makes 8 servings; 6 PointsPlus
2 chicken breasts, cooked and chopped or shredded
2 cups (1 can) black beans, drained and rinsed
1 medium onion, chopped
1tsp olive oil
1 cup fat-free sour cream
2 cups (1 can) fat-free, reduced-sodium chicken broth
4oz (1 can) diced green chiles
1 cup low-fat shredded cheddar
1tsp ground cumin
16 whole wheat, low-carb tortillas
•Sauté onion in olive oil until clear; add chicken, black beans and cumin; sauté about 5-7min then remove from heat and set aside
•In a small sauce pan, whisk together sour cream, broth and green chiles; heat to simmering and reduce heat to low
•Add cheese to cooled chicken mixture and mix
•Heat tortillas just a little bit in the microwave to soften them so they roll up without breaking (about 15 seconds, don’t heat all at once in a big stack, I heat about 4 at a time)
•Spoon chicken mix evenly into the tortillas; roll them up and place in a casserole dish
•Pour sour cream sauce over enchiladas
•Bake for 30-40min at 375 until all nice and bubby!
As I go through this challenge to follow the WW plan, I’m going to try to share PP values and report on my progress; if you don’t get a blog from me, it’s probably because it’s not working.
OH and ps - healthilicious is the word I came up with to descibe my cooking, should I ever get my own show. It's totally fetch!
Today was the first day and I’m already starting to realize the difference between doing it on my own and following the WW plan … my workout tonight would normally have earned me 4 glasses of wine so I would’ve had 1 and then maybe something yummy and sweet like a chocolate square or two. Through the WW plan, my workout only earned me 1 Mich Ultra, booooooooooooo. BUT I’m super excited because when I figured out the points for my healthified chicken enchiladas that I’d already prepped for Dan to reheat, I found they were only 6 points (even under the new system)!! I posted my enchilada recipe before, but here it is again … a little bit more healtified:
Healthilicious Chicken & Black Bean Enchiladas:
Makes 8 servings; 6 PointsPlus
2 chicken breasts, cooked and chopped or shredded
2 cups (1 can) black beans, drained and rinsed
1 medium onion, chopped
1tsp olive oil
1 cup fat-free sour cream
2 cups (1 can) fat-free, reduced-sodium chicken broth
4oz (1 can) diced green chiles
1 cup low-fat shredded cheddar
1tsp ground cumin
16 whole wheat, low-carb tortillas
•Sauté onion in olive oil until clear; add chicken, black beans and cumin; sauté about 5-7min then remove from heat and set aside
•In a small sauce pan, whisk together sour cream, broth and green chiles; heat to simmering and reduce heat to low
•Add cheese to cooled chicken mixture and mix
•Heat tortillas just a little bit in the microwave to soften them so they roll up without breaking (about 15 seconds, don’t heat all at once in a big stack, I heat about 4 at a time)
•Spoon chicken mix evenly into the tortillas; roll them up and place in a casserole dish
•Pour sour cream sauce over enchiladas
•Bake for 30-40min at 375 until all nice and bubby!
As I go through this challenge to follow the WW plan, I’m going to try to share PP values and report on my progress; if you don’t get a blog from me, it’s probably because it’s not working.
OH and ps - healthilicious is the word I came up with to descibe my cooking, should I ever get my own show. It's totally fetch!
Wednesday, December 22, 2010
fa la la Ooooo la la
Every family has their own Christmas traditions. Some traditions dictate when to open presents, others instruct whose house to go to for brunch or dinner, and many others simply resolve to spend as much time as possible with as many different family members as possible. Growing up, my family traditions included all of the aforementioned items. Now that I’ve moved away, married, and have two children of my own (ok, ok they are children of the canine persuasion but they are still my babies), Dan and I have created our own annual tradition that I absolutely LOVE and would not trade for the world! On Christmas day, Dan and I sleep in, open presents with the puppies, make breakfast together (Dan makes coffee with Bailey’s, it counts as helping) and then spend the entire day lounging around the house in our pajamas watching parades and various Christmas-themed movies. Sometime mid-to-late afternoon, I get up, get showered, put on some fresh pajamas and start making an elaborate Christmas dinner that is typically served somewhere around 8 or 9pm, depending upon degree of complexity and level of absolute laziness (usually it’s the laziness causing delays). Last year, I created a steak house sensation! It was fabulous and ohemgee delicious and it was difficult to think of something to top it.
For this year’s Christmas feast, I’m dishing up some fantastic French fare and am oh so excited about it!! If you asked Dan, he’d say he’s never eaten French food. That’s because he thinks French food has to be fancy or include things like snails in order to be considered “French.” He has no clue that meals I make on the regular are actually classic French cuisine! He’s had boeuf Bourguignon, poulet cordon bleu, poulet frit au paprika, petit salé aux lentilles, hachis parmentier, vichyssoise (but warm), and his all-time favorite gratin dauphinois just to name a few. Of course, when he asks “what’s for dinner,” I don’t always tell the whole truth as it is much easier to say “beef stew” or “potato soup” (I ask you all dearly to please not mention anything about leeks to him, ever).
I spent quite a lot of time poring over recipe sites and flipping through my cook books to create what, I believe, is the BEST Christmas dinner menu ever!! Also, BIG thanks to Ms. Fonda for letting me bounce ideas off her and for her fabulous suggestions (and just for putting up with my obsessive menu planning behavior in general). If I were to win an award for this meal, I’d totally thank her in my acceptance speech. I do still have one hole in the menu: the salad. However, I’m not stressing over it because I do not eat salad. I’d love to do a salade de pissenlit, but I’m too afraid I’d slip up and tell him he was eating dandelion and he’d ruin the mood by gagging (even if he loved it). So, for the salad course, we’ll just see what fresh field greens I can find and toss them with some shallot and a fun vinaigrette; maybe I’ll do a raspberry champagne vinaigrette!!!!
So without further ado, here is my Christmas Feast:
Appetizer Course: Brie en croûte with Almond Champagne
Soup Course: Soupe à l'ail with Sauvignon Blanc
Main Course: Coq au Vin, carottes vichy, Haricots verts à l'étouffée and Purée de pommes de terre à l'ail with Chardonnay
Salad Course: as we discussed, this is still open and up for debate
Dessert Course: Crème Brûlée with Champagne
I really hope I can pull this off, and that we are able to eat dinner before midnight!
I wish you all the happiest of happy holidays and the best of luck with your Christmas meals, whether they be at your house or another’s. Cheers!!
Wednesday, December 8, 2010
dan's BIGGEST challenge
Dan has mastered the art of reheating things; he can use the rice cooker and as long as I put the flour/seasoning in a bag, he can “shake-and-bake” oven fried chicken. It was time. He was ready. And he aced it!! Tonight, Dan used his patented “shake-(pause)-and-bake” method for the chicken; made some rice in the rice cooker; boiled peas & carrots and even … wait for it … simmered a sauce while constantly stirring so it didn’t burn. There were still a few steps left for me to finish when I got home, but GO DAN GO!!!!
Tonight for dinner, we had HG’s Sesame Chicken swap with a healthified fried rice. I’m not going to claim any credit for the sesame chicken (you can find that recipe here), but I am going to outline how to split a recipe up into steps that can be easily done by two different people.
Two nights before:
- Take two skinless/boneless chicken breasts from the freezer and place in the fridge overnight to defrost.
One night before:
- Take the chicken breasts out of the fridge and chop into bite-sized pieces; place in a re-sealable plastic bag with 2tbsp teriyaki sauce (this isn’t in the HG recipe, but the chicken looked so plain and boring by itself) and place in the fridge.
- Place ½ cup of whole wheat flour in a re-sealable plastic bag and set aside.
- In a medium sized bowl, mix ¼ cup fat-free chicken broth with 1tbsp cornstarch, stir until dissolved. Add 2tbsp sugar-free pancake syrup, 2tbsp seasoned rice vinegar, 1tbsp ketchup, ½ tbsp lite/low-sodium soy sauce, ½ tsp sesame oil, ½ tsp crushed garlic and stir well. Cover with plastic wrap and set in the fridge with the chicken.
- Line a baking pan with foil and place on the countertop; set out the rice cooker (or microwaveable bowl with lid) and rice near the pan and also the wheat flour. Place two small sauce pans on the stove.
- Write down the instructions for the next day.
Dinner time:
- Heat oven to 350; take the chicken and sauce out of the fridge.
- Drop a few pieces of chicken at a time in the flour and shake to coat; place chicken on the baking pan and place in the oven. Set the timer for 20 minutes.
- Place one cup rice plus one cup water in the rice cooker and set timer for 15minutes (or whatever your package directions state).
- Place ½ cup frozen peas & carrots in one of the sauce pans, cover with water and heat on the stove over medium-high heat until boiling, lower heat to keep it simmering.
- Place refrigerated sauce in the other sauce pan and heat over low heat, stirring occasionally to keep it from burning.
****THIS IS WHEN I CAME HOME AND HOW I FINISHED DINNER****
- Toss the chicken in the sauce and place back in the oven to keep warm.
- Drain peas & carrots.
- In a large pan or wok, melt 1tbsp faux-butter and scramble one egg. Add rice and peas & carrots, 1tbsp light/low-sodium soy sauce, ½ tsp of crushed garlic, ½ tsp of black pepper and sauté for about 5 minutes.
Enjoy!
Tonight for dinner, we had HG’s Sesame Chicken swap with a healthified fried rice. I’m not going to claim any credit for the sesame chicken (you can find that recipe here), but I am going to outline how to split a recipe up into steps that can be easily done by two different people.
Two nights before:
- Take two skinless/boneless chicken breasts from the freezer and place in the fridge overnight to defrost.
One night before:
- Take the chicken breasts out of the fridge and chop into bite-sized pieces; place in a re-sealable plastic bag with 2tbsp teriyaki sauce (this isn’t in the HG recipe, but the chicken looked so plain and boring by itself) and place in the fridge.
- Place ½ cup of whole wheat flour in a re-sealable plastic bag and set aside.
- In a medium sized bowl, mix ¼ cup fat-free chicken broth with 1tbsp cornstarch, stir until dissolved. Add 2tbsp sugar-free pancake syrup, 2tbsp seasoned rice vinegar, 1tbsp ketchup, ½ tbsp lite/low-sodium soy sauce, ½ tsp sesame oil, ½ tsp crushed garlic and stir well. Cover with plastic wrap and set in the fridge with the chicken.
- Line a baking pan with foil and place on the countertop; set out the rice cooker (or microwaveable bowl with lid) and rice near the pan and also the wheat flour. Place two small sauce pans on the stove.
- Write down the instructions for the next day.
Dinner time:
- Heat oven to 350; take the chicken and sauce out of the fridge.
- Drop a few pieces of chicken at a time in the flour and shake to coat; place chicken on the baking pan and place in the oven. Set the timer for 20 minutes.
- Place one cup rice plus one cup water in the rice cooker and set timer for 15minutes (or whatever your package directions state).
- Place ½ cup frozen peas & carrots in one of the sauce pans, cover with water and heat on the stove over medium-high heat until boiling, lower heat to keep it simmering.
- Place refrigerated sauce in the other sauce pan and heat over low heat, stirring occasionally to keep it from burning.
****THIS IS WHEN I CAME HOME AND HOW I FINISHED DINNER****
- Toss the chicken in the sauce and place back in the oven to keep warm.
- Drain peas & carrots.
- In a large pan or wok, melt 1tbsp faux-butter and scramble one egg. Add rice and peas & carrots, 1tbsp light/low-sodium soy sauce, ½ tsp of crushed garlic, ½ tsp of black pepper and sauté for about 5 minutes.
Enjoy!
Subscribe to:
Posts (Atom)
