Returning to the Gym

I’m going to the gym tonight. I need to. I keep thinking I’ll get it in at home, and for the past 3 nights I just haven’t been able to. So, it’s to the gym directly after work to get it in.

Luckily, my contact testers are in so I can swing by and pop those in my eyes before I go. Although, that being said, I think I’ve gotten my eye doctor a bit paranoid because I’ve been allergic to the last 3 sets of testers he’s given me. Turns out, they’re made with silicone, which evidently I’m sensitive to. Darn. There goes my boob job (ha ha). So, he wants me to test my old kind that I’ve never had a reaction to just to be sure that nothing’s changed with them as well.

Oh, and if anyone’s interested ~ I’m posting about my trip to Savannah on my book blog.

P1:
B: Eggbeaters w/ LF Mexican Cheese Blend
S: Red peppers
L: Salad w/ edamame, grilled chicken, onion, tomatoes, lf mozzarella, and RF balsamic vinaigrette
S: 1/4 c. cashews, english cucumber
D: Grilled salmon w/ broccoli
S: NSA Jello
E: 75 min gym (elliptical; cross trainer; stationary bike)

Restarting P1

I am restarting on P1 today and will more than likely do the full 2 weeks before going back to P2. I was on a long vacation and indulged quite a bit, not to mention the week prior and after coming home where I was still mentally on vacation as well. My pants are tighter, but I refuse to weigh myself yet. Mom gained 7 pounds on vacation, so I’m sure I’m roughly there if not higher.

P1

B: Eggbeaters w/ LF Cheddar
S: Red peppers
L: Salad w/ edamame, grilled chicken, onion, tomatoes, lf mozzarella, and RF balsamic vinaigrette
S: 1/4 c. cashews, english cucumber
D: Grilled pork w/ broccoli
S: None
E: None ~ watching the girls

Chicken Chili

* Exported from MasterCook *

Chicken Chili

Recipe By :Ina Garten
Serving Size : 12 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 cups chopped yellow onions — (6 onions)
1/4 cup olive oil — plus extra for chicken
1/4 cup minced garlic — (8 cloves)
4 red bell peppers — cored, seeded, and large-diced
4 yellow bell peppers — cored, seeded, and large-diced
2 teaspoons chili powder
2 teaspoons ground cumin
1/2 teaspoon dried red pepper flakes — or to taste
1/2 teaspoon cayenne pepper — or to taste
4 teaspoons kosher salt — plus more for chicken
4 28-ounce cans whole peeled plum tomatoes — in puree, undrained
1/2 cup minced fresh basil leaves
8 split chicken breasts — bone in,skin on
fresh ground black pepper

FOR SERVING
Chopped onions, Corn chips
Grated cheddar cheese, Sour cream

Cook the onions in the oil over medium-low heat for 10 to 15 minutes, until translucent. Add the garlic and cook for 1 more minute. Add the bell peppers, chili powder, cumin, red pepper flakes, cayenne, and salt. Cook for 1 minute. Crush the tomatoes by hand or in batches in a food processor fitted with a steel blade (pulse 6 to 8 times). Add to the pot with the basil. Bring to a boil, then reduce the heat and simmer, uncovered, for 30 minutes, stirring occasionally.

Preheat the oven to 350 degrees.

Rub the chicken breasts with olive oil and place them on a baking sheet. Sprinkle generously with salt and pepper. Roast the chicken for 35 to 40 minutes, until just cooked. Let cool slightly. Separate the meat from the bones and skin and cut into 3/4-inch chunks. Add to the chili and simmer, uncovered, for another 20 minutes. Serve with the toppings, or refrigerate and reheat gently before serving.

Serves 12

Source:
“Barefoot Contessa Parties!”
Copyright:
“2001 Clarkson Potter/Publisher”
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Per Serving (excluding unknown items): 109 Calories; 5g Fat (38.6% calories from fat); 2g Protein; 16g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 637mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 1 Fat.

***My notes: I forego the oven and cook the chicken in the pot first with a small spritz of olive oil (barely any ~ just enough to brown the chicken). I then add the rest of the ingredients (yellow & orange peppers instead of red, because I figure there’s enough red from the tomatoes) and let it slow cook all day long. This is very yummy and I serve it with green onions, lowfat sour cream, and lowfat cheddar cheese.

Light & Easy Chicken and Veggies

Light & Easy Chicken and Veggies

3 boneless skinless chicken breasts, cut in half
Garlic cloves, minced (to taste ~ I used 1 per breast half)
onion powder, to taste
salt & pepper to taste
1 large red onion
1 red pepper
2 small yellow squash
fresh basil, to taste
fresh chives, to taste
olive oil or non-stick spray, for spritzing

Preheat oven to 325F.

Cut a slit into each chicken piece. Add garlic into each slit (I used 1 clove per breast half). Sprinkle onion powder, salt, & pepper to taste. Spray frying pan with just enough olive oil to coat, or use non-stick spray. Brown each side of the chicken (approx 2-3 minutes per side).

In a 9×13 pan, spray with nonstick spray or drizzle with olive oil. Cut onions, peppers, and squash into large pieces. Sprinkle with salt & pepper to taste. Add a fresh basil chifinade (I used approximately 6 leaves). Place the chicken on top of the veggies. Cover with tinfoil and bake for 40-45 minutes until veggies are to desired tenderness. Sprinkle with fresh cut chives and serve.

Serves 6.

Sweet and Spicy Shrimp

* Exported from MasterCook *

Sweet and Spicy Shrimp ~ TNT (P1)

Recipe By : Adapted from a Recipe I got at CDKitchen
Serving Size : 4 Preparation Time :0:00
Categories : Seafood TNT

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 cup light soy sauce
2 teaspoons splenda
2 teaspoons arrowroot powder
1/2 teaspoon crushed red pepper
1/2 teaspoon sesame oil
1 tablespoon canola oil
1 small onion — sliced
1 small red bell pepper — sliced
1/2 pound asparagus — sliced
3/4 pound shrimp — peeled and deveined

Mix soy sauce, sugar, cornstarch, red pepper and sesame oil; set aside. Heat vegetable oil in 10-inch skillet over medium-high heat. Cook onion, bell pepper and carrot in oil 2 to 3 minutes, stirring occasionally, until crisp-tender. Stir in soy sauce mixture and shrimp. Cook 3 to 5 minutes, stirring occasionally, until shrimp are pink and firm and sauce is thickened. Serve over rice.

– – – – – – – – – – – – – – – – – – –

Per Serving (excluding unknown items): 170 Calories; 6g Fat (30.2% calories from fat); 19g Protein; 9g Carbohydrate; 2g Dietary Fiber; 129mg Cholesterol; 737mg Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1 Vegetable; 1 Fat; 0 Other Carbohydrates.

Lentil Soup


It’s snowing outside, which gives me the perfect excuse to make Lentil Soup. I adapted the way I make mine from a recipe of Giada DeLaurentis, which is posted below. Essentially, I use celery seed because I don’t like cooked celery, I skip the carrots, add more garlic, skip the pasta, add basil, add chili pepper flakes, use less cheese, and use less oil.

* Exported from MasterCook *

Lentil Soup

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups/stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons olive oil — plus extra for drizzling
1 medium onion — chopped
2 carrots — peeled and chopped
2 celery stalks — chopped
2 garlic cloves — chopped
Salt and freshly ground black pepper
14 1/2 ounces diced tomatoes — (1 can)
1 pound lentils — (approximately 1 1/4 cups)
11 cups low-salt chicken broth
4 fresh thyme sprigs — (4 to 6)
2/3 cup dried elbow pasta
1 cup shredded Parmesan

Heat the oil in a heavy large pot over medium heat. Add the onion, carrots, and celery. Add the garlic, salt, and pepper and saute until all the vegetables are tender, about 5 to 8 minutes. Add the tomatoes with their juices. Simmer until the juices evaporate a little and the tomatoes break down, stirring occasionally, about 8 minutes. Add the lentils and mix to coat. Add the broth and stir. Add the thyme sprigs. Bring to a boil over high heat. Cover and simmer over low heat until the lentils are almost tender, about 30 minutes.

Stir in the pasta. Simmer until the pasta is tender but still firm to the bite, about 8 minutes. Season with salt and pepper, to taste.

Ladle the soup into bowls. Sprinkle with the Parmesan, drizzle with olive oil, and serve.

Source:
“Recipe courtesy Giada De Laurentiis”
S(Internet Address):
http://foodtv.com/food/recipes/recipe/0,1977,FOOD_9936_26670,00.html”
Ratings : Excellent 8
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Per Serving (excluding unknown items): 471 Calories; 14g Fat (22.7% calories from fat); 49g Protein; 60g Carbohydrate; 25g Dietary Fiber; 10mg Cholesterol; 356mg Sodium. Exchanges: 3 Grain(Starch); 5 Lean Meat; 1 1/2 Vegetable; 1 Fat.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 3413 26044 1034