Day Fifty-two

Honey Nut cheerios with nonfat milk
mango and mutligrain ricecakes
banana
leftover shepards pie
sesame chicken and brocolli with rice
jello fluff
special K with berries and nonfat milk

Sesame Chicken and Brocolli

This one didn't pass the Chris test, but lucky for me Kery liked it so I get to make it again if I'd like.  I even have a picture of the final product, altho' it's not very good quality.

This recipe came from Hungry Girl... a few adaptations.

10 oz. boneless chicen breast, raw, cubed
1/8 tsp salt
1/8 tsp pepper
1/8 cups egg substitute, liquid
1/2 cup all purpose flour
1/4 cups fat-free chicken broth
1 Tbsp cornstarch
2 Tbsp and 2 tsp pancake syrup, lite or sugar free
1 Tbsp and 1 tsp rice vinegar
1 Tbsp ketchup
1/2 Tbsp lite or low sodium soy sauce
1 and 1/2 tsp sesame oil, separated
2 packets splenda
1/2 tsp crushed garlic
2 garlic cloves, minced
1 tsp sesame seeds
2 Tbsp thinly slice scallions
Brocolli flourets 2 cups
1 large red vadalia onion, peeled and cut into bite size pieces
Optional: crushed red pepper

• Preheat over 375.  Spray baking sheet and set aside. (I also started some rice in the steamer now)
• Place chicken in a bowl, salt and pepper... cover with egg substitute.  Toss to coat.
• Put flour into a dish or bowl and throughly coat chicken with flour...  make sure to allow excess egg to drip off chicken first. Place chicken on baking sheet and bake for 15 minutes.
• Meanwhile, combine broth with cornstarch (I shake in a container) and put into a small pan.  Add syrup, vinegar, ketchup, soy sauce, sesame oil, splenda, and garlic.  Heat over medium heat stirring often until thick enough to coat a spoon.
• Heat wok or large saute pan with 2 garlic cloves and 1 tsp oil.  Add brocolli and onion, stir fry until tender.  Add chicken and cover with sauce.  Sprinkle scallions and sesame seeds and gently mix.
• Serve over rice

Makes 6 generous servings for 6 points each

Here's my finished product... sorry the picture's not better quality...

Day Fifty-one

Smart Ones cheesy taquitos and rice
Shepards Pie, lightened up
baked torillas chips and salsa
ww ice cream sandwich

My first 'Irish' dish... at least that I know of...

Made a lightened up version of Shepard's Pie that I found on http://www.skinnytaste.com/.  Of course... changed it up a little, the curse of living in a smaller town, but I think it was fantastic and it was sooooo filling.  The points were very low considering how full I feel.  I calculated 5 points, but am thinking that number was so low that I added a point cuz it just didn't seem right.  *sigh*

Potatoes:

• 1 1/2 lbs Yukon gold potatoes, peeled, diced
• 3/4 cup chicken broth
• 2 Tbsp fat free sour cream
• salt and pepper
• paprika

Filling

• 1 lb 90% or better ground beef
• 1 tsp olive oil
• 1 medium onion, diced
• 1 celery stalk, diced
• 2 cloves garlic, diced
• 16 oz package frozen mixed vegies (I used the one with beans, carrots, corn, and lima beans)
• 2 Tbsp flour
• 1 cup fat free chicken broth
• 2 tsp tomato paste
• 1 tsp Worcestershire
• 1 tsp rosemary (ground)
• 1 tsp thyme
• salt and pepper

boil potatoes until soft, drain, and mas with chicken broth, sour cream, salt and pepper

preheat oven 400

Brown meat in large saute pan and set aside.  Discard fat in pan... add oil, onion, celery, and garlice saute about 4-5 minutes.  Add flour, salt and pepper and mix well.  Add frozen vegies, chicken broth, tomato paste, worcestershire, rosemary, thyme, browned meat and mix well. simmer on low 5-10 minutes

spread mixture into 9x9 pan and top with potatoes.  You can use fork to put texture on potatoes and sprinkle with paprika.  Bake 20+ minutes until potatoes are golden brown.  Let cool 10-15 before serving.

makes 6 generous servings.  I didn't serve anything with it... and 1/6 was plenty for me.  Chris had 2 servings and topped his with a couple different types of cheese.

Day Fifty

Special K fruit and yogurt with nonfat milk
coffee with creamer
Smart Ones Chicken/Chees quesadilla, Raspberry Jello Fluff
100 calorie pack shortbread cookies
1.5 crab cake with sugar snap peas and baked seasoned fries

Anybody Crabby?

OK... I tried the crab cakes tonight.  As usual, I made a couple of changes to the recipe.  Some were preference, at least one was necessity.  The taste was good, I am just not sure of the texture...  they were aweful moist and not crumbly like I've had other crab cakes.  I think maybe I didn't get enough moisture out of the canned crab???  That might have been it... Did you know that stuff comes in the can wrapped in some kind of paper?  I've NEVER had it before, but I'm finding there is a first for most things in the kitchen.  Alright enough talk... here's what I did...

• 2 - 6 oz. cans white crab meat, drained (about 1 cup drained crab meat)
• 2 1/2 slices of whole wheat bread, lightly toasted
• 2 Tbsp shredded parmesan
• 3 Tbsp egg substitute
• 2 Tbsp onion, finely diced
• 2 Tbsp celery, finely diced
• 1 medium carrot, finely diced
• 1 Tbsp Miracle Whip
• 1/2 Tbsp dijon mustard of choice
• 1/2 Tbsp parsley, fresh if you have it
• 1 tsp garlic, minced
• 1/2 tsp lemon juice
• 1/2 tsp whipped light butter of choice, melted
• 1/4 tsp worcestershire sauce
• dash hot pepper sauce (tabasco)
• dash salt
• dash black pepper

Heat oven to 450 degrees

Tear lightly toasted bread into pieces and place in food processor or blender.  Pulse until reduced to breadcrumbs and transfer to medium bowl.

Add crabmeat, parsley, garlic, salt and black pepper.  Gently mix until combined.  Add onion and celery.  Lightly mix again and set aside.

In smaller bowl whisk cheese, egg substitute, miracle whip, dijon mustard, lemon juice, melted butter, worcestershire, and hot pepper sauce until smooth.  Poor over crab mixture and gently fold together. add salt and pepper to taste.

Spray baking dish and form 4 small patties.  Place into the dish.  Bake for 20-25 minutes.

3 points each cake.

I served with Sugar Snap peas and baked fries.

Day Forty-nine

Special K fruit and yogurt with Nonfat milk
coffee with creamer
leftover chicken taco chili with cheesy cornbread muffin
Chinese - beef w/brocolli; shrimp w/snow peas; rice; eggroll
Multigrain snacks

I'm hungry, but I'm full

So I just ate a big meal... chinese food... rice, eggroll the whole deal with chopsticks and everything.  I know I'm still full, I can feel that there's still food in my stomach, but I want something to eat something so much!  I keep craving something sweet or crunchy or both.

What do you do to keep from eating when you are hungry???  Anybody whose got some ideas... please share.  I'm struggling right now...

Week 7 Weigh In

Well, I must say that this week I am in disbelief.  I was in absolute shock when I got on the scale this morning... so much so that I stepped off and tried again.  If the numbers are right... I've lost 4 pounds this week!  I just get my mind around that!  That's a lot for a week.

Don't get me wrong... I am not complaining.  I just kind of wonder what this means?  Am I going to be in for a couple of weeks of loosing nothing?  Not trying to be a Debbie Downer or anything, just trying to prepare my mind to keep on track no matter what!

Either way I think I will just enjoy this achievement and munch on some Special K this morning!  Yay!

Day Forty-eight

Skipped Breakfast cuz I slept in...
Skipped Lunch for a early and heavy dinner...
Shepard's deluxe and Mozarella sticks

Day Forty-six and Forty-seven

Day Forty-Seven

Chicken Taco Chili and Gluten free Cornbread Mix
Rasperry/Orange Jello fluff
leftover Parmesan Chicken over noodles
another jello fluff

Day Forty-six

Coffee with creamer and bagel thin with 2 Tbsp Peanut Butter
banana
leftover turkey taco chili soup and cornbread muffin
Taco Bell Steak Fresco Burrito and chicken soft taco with Mexican Rice
honey nut cheerios and nonfat milk.