Day 260 - Weigh In, Humor, and Thai Peanut Chicken

Hi! : )

I'm a much happier Kara this Sunday morning. I lost 3 lbs last week! Bringing my current weight to 207.8. This a good start to the new week. I would like to thank the water that I was better about drinking and my GHGs that (mostly) got in every day. Working the plan!

So... I promised a recipe for the amazing Thai Peanut Chicken that I posted yesterday. Here you go:

Thai Peanut Chicken

  

Ingredients:

- 1 large chicken breast or 2 small

- 1 box SnapDragon Roasted Peanut Chow Mein Noodles (see pic below)

- I small jar of Thai peanut sauce (Asian section of the supermarket)

- 1 large red bell pepperm sliced to 1/4"

- 4 cups fresh snow peas, packed

- baby corn (sometimes you can find them fresh in the produce section (holla to Wegman's supermarkets for having these fresh always!) or you can find canned ones, again Asian section- and they aren't that bad!)

To make it:

1. Saute over medium-high heat the chicken breasts till golden on both sides. Finish cooking to 165 degrees in a 350 degree oven.

2. Prepare the Roasted Peanut noodles according to the package. Do not over boil the noodles or they become gross and sticky. While the noodles are boiling prep your veggies!

3. Place peppers in a Zip 'n' Steam bag. Microwave for 2.5 minutes.

4. The baby corn should be fully ready to cook/eat. Prepare the same as your peppers.

5. Wash the snow peas in cool water. No need to steam them, they'll become too soft and limp. Yup, I said limp. No one wants limp peas.

6. Finish preparing the noodles with the chopped peanut and spice package 

7. Toss all ingredients, including teh Thai Peanut Sauce, into the pot with the prepared chow mein noodles and toss to coat. Place the lid on and add a touch of chicken stock to keep moist, allow all ingredients to come to the same temp.

This recipe makes 5-6 servings with amount of veggies I specified at 11 Points Plus. Add more veggies to cut the PP values for Weight Watchers. I love baby corn and could even take out the chicken for more peppers and baby corn : ) This is fantastic and is easy and quick to prepare.

 

I found these in the Asian section of the supermarket. Walmart also sells them as well as many on-line sellers.

 Oh! The humor! I mentioned Kat (from a board on WW) yesterday and how she helped me put some things in perspective. I posted a new profile pic there to keep my mind and attitude light. I thought I would share it with you too.

Curious about this scary and odd image? Click here!

Enjoy your Sunday!

Day 259 - Ok... I'm over it.

So I finally got past my chubby girl temper tantrum. It took another couple days after I declared it was over though. But this time it's over. I've tracked my foods and kept within my plan. ***Special shout out to Kat on the boards over at WW. She helped me to put my "minimal loss" into perspective. I lost the equivalent of a stick of butter... So I kept a stick of butter on my counter all week to remind me that I'm glad to not be carrying that around anymore. Thanks Kat!***

Eating has been tough this week. My hubby is working all nights which gives me time in the morning to accomplish things, so instead of taking time to eat, I chip away at my to-do list. Then he leaves and I get nothing much accomplished outside of baby and boys and again fail to eat. I get cranky when I don't eat until 8 at night. But, BUT, I have been getting my water in and most of my GHGs (Good Healthy Guidelines), so there are some silver linings to the cloudy start to my week. We'll see what tomorrow's weigh-in brings.

Oh! I have been forgetting to share this deliciousness with you! Check out my new love! Made this last weekend for my family and my sister and nephew-it's sooooooo good! For WW buddies, it's a little high on points, but the more veggies you add the better it gets (best to recalculate it with the amounts you use).

I'll post the recipe tomorrow morning with my weigh-in results. (I know, such a tease!) 

Thai Peanut Chicken

 

 

And who doesn't love baby corn?

Tomorrow: Weigh-in and the recipe for this amazingly easy and delicious meal.

Day 226 - Pasta with Broccoli Sauce and Chicken

I need to tools to get me back fully into the swing of things so I decided to while away an hour or so perusing a few food sites for yummy inspiration. I was really looking for ways to improve my options on Turkey day (which I did find, stay tuned) and I came across something that almost made me drool.

I love pasta any way it comes, so this was just another great idea to add to my collection... Until I tried it. It's soooooo much more than just pasta! The sauce--cheesy, creamy and packed with fiber-y veggieness-- was a welcome respite from the traditional red sauce (though I could eat that alone till the day I croak and be completely content). The addition of chicken was my doing. I need protein with a meal, the carbs from the pasta would leave me hungry in a couple hours otherwise. Altogether, this meal got a HUGE thumbs up from my hubby and boys (mother-in-law, brother-in-law, and two nephews, too). So enjoy!

 Broccoli Sauce (for pasta)

• 6 cups broccoli, chopped (florets and stems)
• 1 medium onion, chopped
• 1 tsp olive oil
• 1 cup low sodium, fat free chicken stock
• 1/4 cup Parmesan cheese
• 1/4 cup reduced fat cream cheese
• 1/2 tsp. crushed red pepper flakes or to taste
• garlic powder to taste
• salt and pepper to taste

1. Heat oil in a small/medium frying pan over medium high heat until it shimmers. Add the chopped onion and sautee until it becomes translucent and starts to caramelize. (unsure how to caramelize? click here and watch the video at the bottom of the my page!) Reserve the onions.

2. Bring the chicken stock to a boil in a 2 quart sauce pot. Add the broccoli and allow to boil covered for 10 minutes.

3.Once the broccoli is finished, place it in a food processor or blender with the stock, onions, Parmesan cheese, and cream cheese. Blend until almost smooth. Add seasonings to taste and blend to desired consistency.

Makes: 6 servings, 1 PP (yes, that's right... ONE!)

In the picture, I served it over 1 cup of whole wheat spaghetti and topped it with 3 ounces of sauteed chicken breast. I also added 1 tsp of safflower oil to get in another heart healthy oil for the day. 8 PP finished, as pictured.

Tomorrow: A few interesting food and blog finds. Stop by : )

Day 193 - Chicken Fajitas

I LOVE LOVE LOVE chicken fajitas.

I worked at a Mexican restaurant for 3 years and by far my favorite meal there was fresh grilled fajitas with made-to-order flour tortillas. Yum! I make these at home routinely because they are easy, delicious and a good round meal. I've made a few changes to the traditional offerings (I try not to use flour tortillas anymore... I opt for whole wheat tortillas, or I omit them all together and served the meat and veggies over a bed of quinoa).

Also, I'm not a a fan of marinade on the chicken, I kind of feel like its the American way to dress them up with more flavor, we never prepared them with anything other than salt, pepper and olive oil. I have included a great recipe for marinade below though, just for you : )

Enjoy!

Marinade: 

• juice from one whole lime
• 1 Tbsp. extra virgin olive oil
• 1 Tbsp. chopped fresh cilantro
• 2 tsp. dried oregano
• 2 tsp. ground cumin
• salt and pepper (to taste)

Fajita Filling:

• 2 chicken breasts marinated (with above recipe) and sliced into strips
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 onion, sliced
• Olive oil or safflower oil
• 1/2 teaspoon cumin
• 1/2 teaspoon chili powder
• 1/2 teaspoon salt
• pinch of freshly ground black pepper

1. At least one hour before cooking, prepare the marinade and toss with the sliced chicken in a shallow dish. Refrigerate until ready to cook.

2. Slice the bell peppers and onion into 1/4 inch strips and set aside in a Ziplock Zip n' Steam bag (you'll need the large bags for this quantity of vegetables). Add 1 Tbsp. of water to the bag and place the bag in the microwave to cook once chicken is just about ready.

3. Heat a medium sized frying pan (cast iron works best) with a light coating of olive oil or safflower oil on the bottom (about 2 Tbsp) over medium high heat.

4. Remove chicken from the refrigerator and gently place each strip on the hot pan so it isn't touching any others. Don't move the chicken once it has hit the pan... you'll get a much better sear on the chicken and it develops a better flavor this way. Sprinkle the seasonings on the chicken wile it is in the pan. Using tongs flip the chicken once the bottom side has become a rich golden color.Cook each side this way, trying not to move them once the raw side has come into contact with the pan. Cook the chicken thoroughly (165 degrees according to food safety standards, but in small strips you can cut the thickest one in half to check that's it's fully cooked).

5. When you chicken is just about done, set the microwave to cook the peppers and onions for 4 minutes in the Zip 'n' Steam bag.

To Serve:

• Whole Wheat tortillas or a 1/2 cup of prepared quinoa (need to plan ahead for quinoa, takes at least 30 minutes to cook on the stove top)
• Fresh salsa
• Sour cream
• Fresh made guacamole
• shredded Mexican cheese blend
• Chopped cilantro
• Half of a lime to squeeze over the filled fajita - YUM!

I choose to pack the fajitas with lots of peppers and onions and I opt out of the refried beans and rice. The vegetables have more nutritional power with less calories than rice the starchy rice and beans (though this has been a hard adjustment for me, rice and beans were a staple for me for a long time).

For Weight Watchers Points Plus you'll need to calculate your points as per the amount of chicken you use and what kinds of serving items you use. I estimate *estimate* my style fajitas with my favorite toppings top be 7-8 PP each. They offer at least 2 servings of veggies and one serving heart healthy oil per fajita and lean protein.

(I'll update with a picture after dinner tonight!)
This recipe is adapted from Melissa Ray Davis to fit my taste preferences and dietary preferences. Check her out though, she makes great stuff!

Day 177 - Buffalo Chicken Sausage?!?!?!?! Yes Please!

I have to share my awesome find with you all!

I was perusing the meat section of my grocery store, contemplating getting some Italian sausage for my boys dinner and I saw this great colored package peeking out at me from the top refrigerated shelf...

I have had al fresco's products before, but I haven't had them since beginning to count 'points' with Weigh Watcher's so I picked up the package to do some calculating. They are only 3 PP (Points Plus) each!!! Yes, I said 3!  and they are the same size as a regular sausage, more bang for your PP buck. Wow! And Buffalo chicken flavored to boot, a taste of home : )

Add a whole wheat hotdog bun and you have the star of your dinner plate at only 6 points (by my calculations). Lot's of room to add a fresh salad and balsamic dressing on the side. Or perhaps a nice fall soup! Like the one I'll be sharing with you on Friday (Roasted Butternut Squash soup to be exact). In the meantime, consider picking up a package of al fresco all natural sausages... They're yummy.

Day 136 - Healthy Pizza? Yes - It's Possible!

My love for steel-cut oats pulled through yesterday. I changed my breakfast up a little since I wasn't feeling satisfied throughout the day, and the oats helped today. No ravenous hunger and I cut down on the quantity of food I took with me to school. Good day!

Now for the pizza! I changed my dinner up last night, too, and I would like to share it with you (not the actual pizza, it might go bad in the mail). I was in the mood for avocado all day, but I had already prepared chicken and sauteed zucchini for the whole weeks worth of dinners. I'm eatin' the zucchini--I love it--but it shall remain separate from it's amigo, the chicken.

Avocado Chicken Pizza - made with salsa

        Avocado Chicken Pizza

• 5oz. (1/5 of a prepared package) fresh pizza dough
• 1/4 cup salsa (I like Escabeche style)
• 3oz. grilled chicken breast, chopped
• 1/4 cup mexican style shredded cheese
• 1tsp. olive oil
• Green bell pepper to taste
• 1/2 of a small avocado, sliced

1. Stretch dough to a rectangle 12" x 5" on a greased sheet tray (or silcone baking mat).
2. Spread the salsa evenly over dough.
3. Sprinkle chicken over the salsa, then the cheese over the chicken.
4. Add bell peppers.
5. Bake according to the directions on the dough package.
6. Top with sliced avocado and drizzle with olive oil.
7. Enjoy!

(This makes a large single serving and totals 13 PP if you're my visiting Weight Watchers family! It also provides: 1 serving heart healthy oils, 1-2 servings veggies, and lean protein.)

This is easily one of the best things to have entered my mouth recently. It wasn't planned out, it wasn't a recipe I saw elsewhere. It was just a creative combination of what I was craving, what I had on hand, and what GHGs I still had to get in for the day. And let me tell you... WOW!

Tomorrow: My interview with Matt- a fellow culinary student successfully dropping extra pounds. A guy's perspective.

Day 133 - What's For Dinner

As I mentioned yesterday, I have planned out my meals for the entire week. The only short coming: eating the same things, each meal, everyday. I'm not terribly opposed, but many people would be (I know, it's boring, lacking variety, etc...). So I'm going to let you in on a little secret that makes these plans not only manageable but exciting!

Starting with 4oz. sauteed chicken breast, 1/2 cup of sauteed zucchini, mozzarella and Parmesan (all of which are completely yum-o to begin with) we can gussy it up in a different way each night of the week. Try this:

• Served with cheeses melted, and half of a garden fresh tomato, garnished with a 'just cut' sprig of basil.
•  Tuck a bed of bibb lettuce and tomato slices into two pita halves, add warmed chicken, squash and cheeses, drizzle with light balsamic dressing.
• Prepare 1oz. fresh whole wheat pasta, drizzled with extra virgin olive oil and a crushed clove of garlic. Toss with chicken, squash and cheeses.
• Spread basil pesto over a pre-packaged flat bread or pizza crust, top with chicken, squash then the cheeses and make it toasty in the oven for a great take on pizza.
• Top 1/2 cup brown rice with the chicken and squash; for a little extra crunch add half a cup of pico de gallo into the rice.

Each of these variations provides at least 2 servings of veggies, 1 serving of heart healthy oil and 4oz. of a lean protein.Oh! And yumminess,  that's the most important part : )

There are so many other ways to elaborate on this simple combination of delicious and versatile flavors. To make being creative even easier, I prepare all of the chicken and squash on Sunday, portion it (refrigerate some and freeze the rest) that way I only have to figure out the fun part each night for dinner. Doing this saves a bunch of time during the week nights when I would rather be hanging out with my hubby or playing with my boys.

Tomorrow: Hand Over Your Lunch!