Hmmmmm, well lets see. As I have blogged before, rolling over in bed one night, not being able to catch my breath...heart pounding rapidly...yeah, that pretty much says it all. But one day I was taking my grandson to school, I got out of my van felt cold air. I had ripped the ass out of one of the last pairs of jeans I had. That is a defining moment.....yesterday, I got a call that my 8 month old granddaughter is very sick, needs surgery, THAT was a defining moment. I wanted to EAT~DRINK~SMOKE everything wrong! But I didn't. I will not let those old habits control me....EVER!!!! Getting past these is also a defining moment. Your strength, willpower...just you are amazing! Savor that moment in your weight loss. ( I just worked out instead of smoking....:))
Mr Bowjangles
POINTS: 7
INSTRUCTIONS
1/4 cup(s) low-sodium soy sauce
2 Tbsp honey
2 Tbsp unsweetened lime juice
1 Tbsp olive oil
1 Tbsp Dijon mustard
1 Tbsp balsamic vinegar
1 clove(s) garlic clove(s), minced
8 oz Chicken breast, skinless, boneless, raw, cut into 1 inch cubes
8 oz uncooked bow ties
3 cup(s) broccoli, florets
In a small bowl, wisk together soy sauce, honey, lime juice, olive oil, vinegar and garlic. Pour marinade over chicken cubes in a shallow, glass baking dish. Stir until all chicken pieces are coated with marinade. Cover and refrigerate for 30 min.
Prepare pasta according to package directions . Add broccoli florets to pasta cooking water for last 3 minutes. Drain pasta and broccoli and return to pot. Keep warm.
Transfer chicken and marinade to a large , non-stick skillet. Cook over med-high heat until chicken is cooked through. Remove from heat. Add chicken and sauce to pasta and broccoli. Mix well. Serve immediately.
Fee, Fie, Faux fried chicken
POINTS: 5
INSTRUCTIONS
2/3 cup(s) whole wheat flour, all purpose
1 tsp dried oregano
1/2 tsp dried thyme
1/2 tsp paprika
1/2 tsp table salt
1/4 tsp garlic powder
1/4 tsp black pepper
1 1/2 cup(s) corn flakes, crushed
2 Tbsp grated Parmesan cheese
1 cup(s) buttermilk
30 oz Chicken breast, skinless, boneless, raw, 6 boneless skinless chicken breasts (5 oz each)
Spray a large roasting pan with non-stick spray and set aside.
In a shallow bowl or pie plate, combine flour, oregano, thyme, paprika, salt, garlic powder and pepper. In a separate bowl or pie plate, corn flakes and cheese. Pour buttermilk into another bowl.
Rinse chicken and pat dry. Working one at a time, dip chicken pieces into buttermilk and moisten all sides. Place chicken in bowl with flour mixture and turn to coat. Dip in buttermilk again, then coat with corn flake mixture. Arrange chicken in roasting pan, leaving some space between pieces.
Bake uncovered, at 425 degrees for 40 minutes.
Mom's famous No-Peek Chicken
POINTS: 8
INSTRUCTIONS
10 3/4 fl oz canned cream of celery soup made with low-fat milk, undiluted
10 3/4 oz canned low-fat cream of mushroom soup, made with low-fat milk, undiluted
1 1/2 cup(s) fat-free skim milk
1 1/4 cup(s) instant brown rice, uncooked
20 oz Chicken breast, skinless, boneless, raw, 4 - 5oz chicken breasts
1/2 envelope(s) onion soup, dry mix
Spray a 9 x 13 inch baking dish with non-stick spray. Set aside.
In a med. bowl, whisk together celery soup, mushroom soup and milk until smooth. Stir in rice. Pour rice mixture over bottom of baking dish. Arrange chicken over rice. Sprinkle top of chicken and rice with onion soup mix.
Cover with foil and and bake at 350 degrees for 1 1/2 hours. DO NOT PEEK! Remove from oven and let stand for 10 minutes before serving.
Blast from the Pasta
POINTS: 8
INSTRUCTIONS
1 1/2 pound(s) 95% lean/5% fat raw ground beef
1 cup(s) bell pepper(s), green
1 cup(s) onion(s), chopped
28 oz canned diced tomatoes, do not drain
10 3/4 fl oz Amy's Soups Light in sodium Organic cream of tomato, any reduced fat brand, undiluted
10 3/4 fl oz canned cream of celery soup made with fat-free milk, undiluted
1/2 cup(s) fat-free skim milk
1 1/2 tsp dried oregano
1 tsp chili powder
1/2 tsp paprika
1/4 tsp black pepper
1/4 tsp crushed red pepper flakes
8 oz uncooked pasta, fussili pasta - about 3 cups dry
Spray a large non-stick skillet with non-stick spray. cook beef over med0high heat. add green peppers and onions. cont. to cook until veggies soften, about 3-4 min.
Stir in diced tomatoes and their liquid, tomato and celery soups. cook and stir until mixture is well blended. add all remaining ingredients. Bring to a boil. Reduce heat to low. Cover and simmer for 30 min. Stir occasionally. Serve hot.
Celine Dijon Chicken
POINTS: 5
INSTRUCTIONS
1 cup(s) apple juice, unsweetened
1 Tbsp Dijon mustard
1 Tbsp lemon juice, canned or bottled
1 medium shallot(s), minced
1/2 tsp dried thyme
1/4 tsp dried rosemary
1/8 tsp black pepper
2 tsp olive oil
20 oz Chicken breast, skinless, boneless, raw, 4 - 5 oz chicken breasts
1/4 cup(s) fat-free sour cream
1 tsp honey
1 tsp cornstarch
Combine apple juice, Dijon mustard, lemon juice, shallot, thyme, rosemary, and black pepper in a small bowl. Set aside.
Heat olive oil in a med skillet over med-high heat. Add chicken breasts and cook for 2-3 min on each side until lightly brown. Add apple juice mixture. Reduce heat to med. Simmer, covered, for 5-7 min, until chicken is no longer pink. Remove chicken from skillet and keep warm.
Gently remaining liquid for 3 min., until slightly reduced in volume. Mix sour cream, honey and cornstarch in a small bowl. Add to skillet. Cook and stir until sauce is bubbly and has thickened. Pour sauce over warm chicken and serve immediately.
RECIPES DONATED TODAY BY~~
Kati Andresen
Mr Bowjangles
POINTS: 7
INSTRUCTIONS
1/4 cup(s) low-sodium soy sauce
2 Tbsp honey
2 Tbsp unsweetened lime juice
1 Tbsp olive oil
1 Tbsp Dijon mustard
1 Tbsp balsamic vinegar
1 clove(s) garlic clove(s), minced
8 oz Chicken breast, skinless, boneless, raw, cut into 1 inch cubes
8 oz uncooked bow ties
3 cup(s) broccoli, florets
In a small bowl, wisk together soy sauce, honey, lime juice, olive oil, vinegar and garlic. Pour marinade over chicken cubes in a shallow, glass baking dish. Stir until all chicken pieces are coated with marinade. Cover and refrigerate for 30 min.
Prepare pasta according to package directions . Add broccoli florets to pasta cooking water for last 3 minutes. Drain pasta and broccoli and return to pot. Keep warm.
Transfer chicken and marinade to a large , non-stick skillet. Cook over med-high heat until chicken is cooked through. Remove from heat. Add chicken and sauce to pasta and broccoli. Mix well. Serve immediately.
Fee, Fie, Faux fried chicken
POINTS: 5
INSTRUCTIONS
2/3 cup(s) whole wheat flour, all purpose
1 tsp dried oregano
1/2 tsp dried thyme
1/2 tsp paprika
1/2 tsp table salt
1/4 tsp garlic powder
1/4 tsp black pepper
1 1/2 cup(s) corn flakes, crushed
2 Tbsp grated Parmesan cheese
1 cup(s) buttermilk
30 oz Chicken breast, skinless, boneless, raw, 6 boneless skinless chicken breasts (5 oz each)
Spray a large roasting pan with non-stick spray and set aside.
In a shallow bowl or pie plate, combine flour, oregano, thyme, paprika, salt, garlic powder and pepper. In a separate bowl or pie plate, corn flakes and cheese. Pour buttermilk into another bowl.
Rinse chicken and pat dry. Working one at a time, dip chicken pieces into buttermilk and moisten all sides. Place chicken in bowl with flour mixture and turn to coat. Dip in buttermilk again, then coat with corn flake mixture. Arrange chicken in roasting pan, leaving some space between pieces.
Bake uncovered, at 425 degrees for 40 minutes.
Mom's famous No-Peek Chicken
POINTS: 8
INSTRUCTIONS
10 3/4 fl oz canned cream of celery soup made with low-fat milk, undiluted
10 3/4 oz canned low-fat cream of mushroom soup, made with low-fat milk, undiluted
1 1/2 cup(s) fat-free skim milk
1 1/4 cup(s) instant brown rice, uncooked
20 oz Chicken breast, skinless, boneless, raw, 4 - 5oz chicken breasts
1/2 envelope(s) onion soup, dry mix
Spray a 9 x 13 inch baking dish with non-stick spray. Set aside.
In a med. bowl, whisk together celery soup, mushroom soup and milk until smooth. Stir in rice. Pour rice mixture over bottom of baking dish. Arrange chicken over rice. Sprinkle top of chicken and rice with onion soup mix.
Cover with foil and and bake at 350 degrees for 1 1/2 hours. DO NOT PEEK! Remove from oven and let stand for 10 minutes before serving.
Blast from the Pasta
POINTS: 8
INSTRUCTIONS
1 1/2 pound(s) 95% lean/5% fat raw ground beef
1 cup(s) bell pepper(s), green
1 cup(s) onion(s), chopped
28 oz canned diced tomatoes, do not drain
10 3/4 fl oz Amy's Soups Light in sodium Organic cream of tomato, any reduced fat brand, undiluted
10 3/4 fl oz canned cream of celery soup made with fat-free milk, undiluted
1/2 cup(s) fat-free skim milk
1 1/2 tsp dried oregano
1 tsp chili powder
1/2 tsp paprika
1/4 tsp black pepper
1/4 tsp crushed red pepper flakes
8 oz uncooked pasta, fussili pasta - about 3 cups dry
Spray a large non-stick skillet with non-stick spray. cook beef over med0high heat. add green peppers and onions. cont. to cook until veggies soften, about 3-4 min.
Stir in diced tomatoes and their liquid, tomato and celery soups. cook and stir until mixture is well blended. add all remaining ingredients. Bring to a boil. Reduce heat to low. Cover and simmer for 30 min. Stir occasionally. Serve hot.
Celine Dijon Chicken
POINTS: 5
INSTRUCTIONS
1 cup(s) apple juice, unsweetened
1 Tbsp Dijon mustard
1 Tbsp lemon juice, canned or bottled
1 medium shallot(s), minced
1/2 tsp dried thyme
1/4 tsp dried rosemary
1/8 tsp black pepper
2 tsp olive oil
20 oz Chicken breast, skinless, boneless, raw, 4 - 5 oz chicken breasts
1/4 cup(s) fat-free sour cream
1 tsp honey
1 tsp cornstarch
Combine apple juice, Dijon mustard, lemon juice, shallot, thyme, rosemary, and black pepper in a small bowl. Set aside.
Heat olive oil in a med skillet over med-high heat. Add chicken breasts and cook for 2-3 min on each side until lightly brown. Add apple juice mixture. Reduce heat to med. Simmer, covered, for 5-7 min, until chicken is no longer pink. Remove chicken from skillet and keep warm.
Gently remaining liquid for 3 min., until slightly reduced in volume. Mix sour cream, honey and cornstarch in a small bowl. Add to skillet. Cook and stir until sauce is bubbly and has thickened. Pour sauce over warm chicken and serve immediately.
RECIPES DONATED TODAY BY~~
Kati Andresen
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