March 4, 2011: This week Huzby and I are eating a lot of smoothies. Currently the favorite is:
.5 Cup fat Free Vanilla Greek Yogurt
Frozen Mango
Water
Alive UltraShake
.5 Scoops of Protein Powder.
This comes to about 245 Calories 24 Carbs and 31 G Protein. That is a meal replacement as well as being high Protein and filling the Alive Ultra Shake is FULL of all the vitamins and green you need in a day.
October 25, 2010: Tonight I will be getting this one set up to eat before meeting tomorrow its not technically a diet recipe but I use boneless skinless chicken breasts and I cube them and this usually will go for 3-4 meals for Huzby and I. I serve it over rice or potatoes:
Crock Pot Thai Chicken
- Prep Time: 3 mins
- Total Time: 6 hrs
- Servings: 4-6
Ingredients
- 4 -6 boneless skinless chicken breast halves
- 1 jar of garlic/lime salsa
- 1/4 cup smooth peanut butter
- 1 tablespoon soy sauce
Directions
- Mix all in crock pot.
- Cook on low for 6-8 hours.
- Serve over rice.
- (add coconut and lime zest to rice for added flavor).
Another recipe I have made before and loved. I plan on making it Thursday.
South Beach Salmon With Creamy Lemon Sauce
Ingredients:
Servings:
- 1 tablespoon olive oil
- 1 garlic clove, minced
- 1/4 cup lemon juice
- 2 tablespoons capers
- 1 teaspoon lemon-pepper seasoning
- 1/2 cup fat free sour cream
- 1 1/2 lbs salmon fillets Change Measurements: US | Metric
Directions:
Prep Time: 10 mins
Total Time: 40 mins
1 Preheat the oven to 350°F.
2 Coat a baking sheet with cooking spray.
3 Heat the oil in a small saucepan over medium heat.
4 Add the garlic and cook for one minute.
5 Reduce heat to low; stir in the lemon juice, capers and lemon-pepper seasoning and cook for 5 minutes.
6 Add the sour cream and cook for 5 minutes or until heated though.
7 Meanwhile, place the salmon on the prepared baking sheet.
8 Bake for 20 minutes or until the fish is just opaque.
9 Serve with the sauce.
Total Time: 40 mins
1 Preheat the oven to 350°F.
2 Coat a baking sheet with cooking spray.
3 Heat the oil in a small saucepan over medium heat.
4 Add the garlic and cook for one minute.
5 Reduce heat to low; stir in the lemon juice, capers and lemon-pepper seasoning and cook for 5 minutes.
6 Add the sour cream and cook for 5 minutes or until heated though.
7 Meanwhile, place the salmon on the prepared baking sheet.
8 Bake for 20 minutes or until the fish is just opaque.
9 Serve with the sauce.
This weeks recipe is not a new one its one I've been making for a couple months and my husband loves.
Chicken Adobo
5-6 chicken breasts 1/3 C Worcestershire sauce | 1/3 C red wine vinegar 1/3 C soy sauce |
Pour equal parts of sauces over chicken. Cook on Low overnight
FANTASTIC!
This week I tried a WW recipe that was an utter success I give it 5 stars. Low carb low cal and low in fat.. RICH in flavor! I cut the red pepper a bit and crock potted it. I ate it warm for dinner and have had it cold for lunch loved it both ways. Here is the recipe:
Ww Chicken Breast Sauté Puttanesca-Style Recipe
Ingredients
1 | T olive Oil |
20 | oz boneless, skinless chicken breast |
1/2 | tsp table salt |
1/2 | tsp black pepper, freshly ground |
2 | tsp unsalted butter |
3 | t garlic |
1/2 | tsp red pepper flakes |
10 | t black olive |
1 | tbsp capers, rinsed and drained, chopped |
14 | oz canned diced tomatoes |
- Instructions
- * Coat a large nonstick skillet with cooking spray and heat over medium heat. Meanwhile, season the chicken with salt and pepper.
- * Slip the chicken into the skillet and cook until golden brown, about 5 minutes. Flip and continue cooking just until the chicken is cooked through, and an instant-read meat thermometer inserted into the center of one chicken breast registers 165°F, about 3 minutes more. Transfer the chicken to a plate and set aside.
- * Melt the butter in the same skillet and add the garlic and red pepper flakes; stir over the heat for 30 seconds.
- * Stir in the olives and capers; pour in the tomatoes. Bring to a simmer, scraping up any browned bits on the bottom of the skillet. Reduce the heat to low and simmer slowly until just slightly reduced, about 3 minutes.
- * Return the chicken and any accumulated juices to the skillet; cook until just warmed through, about 2 minutes. Yields 1 chicken breast and about 1/3 cup sauce per serving.
Read more: http://caloriecount.about.com/ww-chicken-breast-saut-puttanesca-recipe-r365806#ixzz0nAlzvWRB