Something New

I'm trying to introduce some new veggies in our dinners. I've been seeing people on the WC board on the Nest talk about mashed cauliflower. I thought it sounded kinda good and it would give me a chance to use my food processor for the first time. Gotta conquer that fear someday. ;) It wasn't bad just had a different texture than what we were used to. Next time I'll add some different spices to it.

Smashed Cauliflower


1 bag frozen cauliflower
3oz non fat cream cheese
garlic
splash of milk
salt & pepper

Put frozen cauliflower in microwave safe bowl.
Add 2 tbsp water. Cover in plastic wrap (poke a couple holes in top to let steam escape).
Cook for 6-8 minutes or until soft.
Drain cauliflower completely and add to food processor.
Add cream cheese, milk, garlic, salt & pepper.
Pulse until "mashed" but not runny.

Honey Mustard Chicken

2 boneless skinless chicken breasts
Honey mustard
Bread crumbs

Preheat oven to 400.
Rub chicken generously with honey mustard.
Coat lightly in bread crumbs.
Bake for 20 minutes or until no longer pink.

Chicken Parm

Since I've been working on eating lighter, I haven't had any pasta lately. I've been craving it so I decided to buy some wheat pasta since it's a little better for you. I also made sure to only eat just one serving (2oz) according to package instructions. This is definitely a change for me since I usually just dump a bunch of pasta in the water and let it cook. I always end up with leftover so I guess measuring it really is a better idea anyways. And I was still plenty full.

Chicken Parmesan
(2 servings)

2 boneless skinless chicken breasts
2 egg whites (lightly wisked)
1/4-1/2 cup bread crumbs (i didn't really measure)
4oz wheat spaghetti
Your favorite jarred pasta sauce
Mozzarella and Parmesan Cheese

Preheat oven to 400

Dip chicken breasts in egg whites. Then lightly coat in bread crumbs.
Put in baking dish sprayed with nonfat cooking spray.
Cover in pasta sauce.
Bake chicken for 20 minutes or no longer pink.
Once chicken is done, sprinkle cheeses on top and put back in oven just long enough to let cheese melt.

While chicken is cooking, boil pasta till al dente.
Drain and plate. Add pasta sauce if desired.

Chinese Take Out (At Home)

I love Chinese food but it's so high in calories and sodium. I found both these recipes in the LA Weightloss cook book. I no longer am on that program but the recipes are still great for the new lifestyle I'm working now. The chicken turned out awesome. My rice needs a little bit of work only because I've never cooked fried rice before. It was still yummy though.

Sweet n Sour Chicken

2 6oz boneless skinless chicken breasts
4 chopped green onions
1/4 cup chopped green pepper
4 tbsp red wine vinegar
2 tbsp cornstarch
3/4 cup fresh pineapple (i used canned)
4 tbsp brown sugar artificial sweetener (i used regular brown sugar)
4 tbsp ketchup
1 tomato, diced
1 cup low sodium chicken broth

Cut chicken in stripes or pieces
Coat pan with nonfat cooking spray. Add onion, and green pepper. Stir fry until crisp-tender. Remove an set aside.
Coat pan again with cooking spray. Cook chicken until brown.
Mix vinegar, cornstarch, broth, sugar, and ketchup together.
Add sauce to pan with chicken. Cook stirring constantly until sauce thickens.
Return onion and green pepper to pan. Stir in pineapple chunks and tomato. Cook till heated through.


Fried Rice

1/2 chopped green pepper
4 chopped green onions
1/2 chopped carrot
dash of garlic powder
dash of onion powder
1/2 tsp ginger
2 tbsp low sodium soy sauce
2 cups cooked brown rice
1 egg white scrambled

Spray pan with cooking spray. Stir fry veggies until crisp-tender
Season veggies with garlic powder, onion powder, ginger, soy sauce, and salt
Add rice and egg white. Toss to combine and to heat through.

Cooking Lighter

I've recently decided that it's time to start eating better and to lose a little bit of weight. I'm not doing it as a "resolution" for the year. I'm doing it because I want to look and feel better. So besides hiring a personal trainer, I'm working on not eating out so much and cooking lighter meals. I got this recipe out of a cookbook I bought when I was doing LA Weightloss. It's also my first time doing a stuffed chicken breast. It turned out pretty good. I think next time I might marinate the chicken in something before stuffing. Just to give it a little more flavor.

Broccoli and Cheese Stuffed Chicken

2 6oz Boneless Skinless Chicken Breasts
1/4 cup frozen chopped broccoli, thawed and drained well
2 tbsp. chopped red pepper
4 garlic gloves minced
1 oz reduced fat cheddar cheese (i used more than this)
salt &pepper
nonfat cooking spray

Preheat oven to 375.
Pound chicken until 1/4 inch think
Combine broccoli, red pepper, cheddar and half the garlic. Mix well
Place chicken on piece of foil that has been sprayed with cooking spray.
Place broccoli mixture in the middle of chicken and roll up.
Top chicken with remaining clove of minced garlic.
Roll chicken in foil.
Bake chicken for 20 minutes.
Cut a slit in the top of the foil packet and place back in oven for 5 minutes to brown top of chicken and garlic.