Portion control is personally, my most frustrating issue with weight loss. Usually, when I taste something really good, I eat as I will never have the opportunity to eat it again. Of course, that is the wrong mentality. Eating at home, I can always repeat a delicious meal or eat leftovers. However, what about when you are putting the food on the plate? From step 1, we learned to keep the food in the kitchen, don’t bring it to the table; so you can avoid those disastrous second helpings. In step 3, I am learning how to “guesstimate” portions, so I can eat meals and snacks with the right amount…
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Weeknight Taco Chicken For Two
Figuring out dinner on a weeknight can be very frustrating, but you will find my weeknight taco chicken for two very satisfying. Especially, if you want to keep the meal light, but flavorful. But chicken is so versatile and can be filled with flavor, it is a great option. I hope this is an easy one for you to try. Let me know in the comments if you make it at home. Benefits of chicken Of course, chicken is one of the leanest meats and low in saturated fats. Doctors are always telling me to cut back on my red meat intake, so the next best protein is chicken. In…
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Chicken Parmesan
You will need: Panko bread crumbs, olive oil, Italian seasonings of your choice, chicken cutlets, eggs, flour, marinara sauce, fresh basil leaves, mozzarella cheese, salt and pepper. Spread panko bread crumbs onto a sheet pan. Sprinkle bread crumbs with your favorite Italian seasonings (I like oregano, basil and thyme), finally sprinkle on salt and pepper. Drizzle olive oil over the bread crumbs and using your fingers just mix up the oil, to lightly coat the bread crumbs. Spread the bread crumbs back out onto the same sheet pan and roast them at 350º for about 8 minutes. Remove from oven and allow them to cool. Meanwhile, take the chicken cutlets…
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Friday Night Stir-Fry
Stir-fry was a success! Excited about using a wok on the Big Green Egg, Doug wanted to prepare stir-fry and serve it with fried rice. I began by prepping the vegetables, taking care to make each piece uniformly the same size. I prepared zucchini (fresh from our garden), carrots, sweet onions, broccoli florets, snap peas, green bell pepper and red bell pepper. After the vegetables, I sliced chicken tenders, making each piece about the same thickness as the vegetables. All prep work complete; Doug brought the Big Green Egg to temp (400º). After spraying a non-stick olive oil spray to his wok, he began adding the vegetables, over direct heat. …
