Tuesday, January 15, 2013

Week Two-Weigh in Tuesday

The weigh in loss number today.
That makes a total of 6 pounds in two weeks.
My pants are more comfortable already.

I keep documenting it on My Fitness Pal and also walk everyday.

We read that you should:

Eat Breakfast like a King
Eat Lunch like a Queen
Eat Dinner Like A Pauper
So that your body can work on breaking down what you eat during the day.
This works well for me because I need a bigger breakfast.

It usually consists of A Dannon, Lite and Fit Greek Yogurt.  It's just the right consistency, 80 calories, 6 grams of sugar, no fat.
3/4 cup Great Grains cereal
1 cup of 1 percent milk
a banana
1 slice of BrownBerry whole wheat bread, toasted
1 T peanut butter

I want to share two good recipes I found in the Loonyspoons Cookbook this week.

The Way We Stir

(I changed a few from the recipe)

2 tsp. olive oil
1 pound of lean sirloin steak cut into thin strips
1 cup thinly slice red bell pepper
2 cups frozen peas
1 tsp onion powder
1 cup reduced sodium beef broth
2 tbsp reduced-sodium soy sauce
2 Tbsp peanut butter
1 Tbsp grated gingerroot
1 Tbsp cornstarch
1 tsp sesame oil
1/2 tsp crushed red pepper
4 cups cooked brown Jasmine Rice.

Heat oil in a large skillet over medium high heat.  Add beef until no longer pink about 4 minutes.  Remove, keep warm.
Add red pepper, peas. and onion powder.
Cook and stir until vegetables are tender crisp 3 to 4 minutes.
Whisk together broth, soy sauce, peanut butter, gingeroot, cornstarch, sesame oil and re pepper flakes.  Add to vegetables along with the beef.  Cook and stir until sauce is bubbly and has thickened.
Serve  over hot rice.

Slimply Orange Chicken

4 boneless skinless chicken breasts
salt and pepper
1 tbsp olive oil
1 can (10 oz) mandarin oranges in lite syrup
2 tbsp honey-dijon mustard
1 tbsp corn starch

Pound the chicken breasts with a rolling pin or meat pounder to make the breasts thinner so they will cook faster.
Heat olive oil in non stick skillet
sprinkle on both sides salt and pepper
Add chicken and cook for 3 to 4 minutes on each side until lightly browned and no long pink in the middle.

Remove and keep warm.

Add mandarin oranges to blender and blend quickly to leave pieces then add to the skillet along with the mustard.
Whisk together the cornstarch and equal amount of water and add to the orange mixture. Cook and stir until mixture is bubbly and thick.
Return chicken to the mixture and Reduce heat to low.  Spoon Sauch over chicken.  Cover and simmer for 3 to 4 minutes until chicken is hot and cooked completely through.

Hope that you like these.
Thanks for stopping by!

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