Day 136 & 137: Three Recipes & a Relaxing Weekend

Friday was a great 2-new-recipe day!! Started out with me running LATE so I ended up eating a Jimmy Dean for breakfast. It didn’t taste as good as it used to! I now much prefer our ‘fresh’ breakfasts!! Anyway, I got to work and was super busy, and for lunch I had the chili me and Austin made last night. We LOVED Southbeach’s White Bean Chicken Chili! It heated up great and was FABULOUS. Here is the recipe adapted from a Southbeach Diet recipe:

1 tbsp olive oil
1 small onion
1 tbsp minced garlic
15 oz. boneless, skinless chicken breasts
1.5 tbsp chili powder
2 tsp all purpose flour
1.5 tsp cumin
Bush’s Best Cannellini Beans; White Kidney Beans1 15.5 oz. can
Del Monte Petite Cut Diced Tomatoes with Zesty Jalapenos 14.5 oz can
1 cup Swanson 99% Fat Free Chicken Broth
Salt/Pepper

Set a large frying pan to medium-high (7) and add oil. Chop the onions, cut the chicken into small, bite size pieces and rinse and drain the beans. Now that your pain is hot, add onion and cook, stirring until softened, about 5 minutes. Add garlic and cook 1 minute more. Add chicken, chili powder, cumin salt and pepper. Cook, stirring often, for 5 minutes. Add beans, tomatoes, and broth and bring to a boil. Once boiling, reduce to medium-low, cover and simmer for 15 minutes. Remove the cover and sprinkle flour in to the mix. Stir for 1 minute, then cover and cook for 3 more minutes. It makes 3 servings, and each one has 387 calories, 40 carbs, 7 fat grams and an awesome 44 protein grams.

After lunch I had a few treats – a couple of hershey’s kisses… 2 butterscotch hard candies…. A slimfast chocolate bar! Hehe After work I had every intention of going to the gym but my stomach hurt, I had a headache, I was tired so you know what? I went by a boutique and bought a few tops with Stacy then headed home to make dinner, another recipe, Kitchen Parade’s Blackened Chicken. They did it with a salad, we did it angel hair. Here it is adapted to be a bit more mild (we used less chicken so ours was SUPER spicy).

Marinade:
1 cup water
3 tbsp lime juice
2 tbsp low sodium soy sauce
1.5 tsp Worcestershire sauce

Spice Rub:
.5 tsp spenda
.5 tsp black pepper
.5 tsp paprika
.5 tsp onion powder
.25 tsp garlic powder
.5 tsp cayenne pepper

In a bowl, combine marinade ingredients and 8 oz. of defrosted boneless, skinless chicken (we used three tenders). Cover and marinade overnight or at least for 4 hours. Generously spray a non stick skillet with olive oil cooking spray. Take marinated chicken breasts and place half a teaspoon spice rub on one side and evenly distribute. Place spice side down in heated skillet and sear the chicken breasts for 3 minutes. Repeat on the other side for 3 minutes. Then turn heat to low and cover and cook slowly on each side for 3 more minutes each or until chicken is no longer pink on the inside. Super easy, super good and very flavorful. We just put salt and spray butter on the angel hair and the chicken had so much flavor it was awesome! You could easily do it in a salad or with rice or whatever. As Blackened Chicken Pasta it was 437 calories, 66 carbs and 3 fat grams, but 300 calories came from the pasta so you can adjust it if you want!
After dinner we took down the ‘ski clothes’ box and piled on the layers to head over to our friends’ house for chill/game night. It was FREEZING outside – even little Reuben wore a wool lined sweater – brrr. We had a blast at their house, but of course I drank myself out of the REC zone with two beers, two glasses of wine and a redbull vodka, taking me to 2,048 calories, 227 carbs and 33 fat grams. Not AWFUL, but not the best either – but of course, worth it! Here’s what I ate.

Saturday morning I woke up hungover and TIRED! I drove us home from our friends’ house and immediately got to work on the Tomato/Feta/Onion omelets again! If you’re interested, here’s the recipe per omelet.

2 eggs
2 tbsp liquid egg whites
½ tbsp fat free milk
¼ cup chopped onions
¼ cup chopped tomatoes
1 oz. President Fat Free Crumbled Feta Cheese
½ tsp olive oil
1 tsp minced garlic (from jar)
¼ tsp low sodium salt

Whisk together eggs, egg whites, milk and salt in a small bowl. Set a small-medium pan over medium heat. Spray with PAM and drop in olive oil. Let it sit for 1 minute, then drop in onions, tomatoes and garlic. Stir for 4-5 minutes until vegetables soften and start to brown, then remove from pan. Respray pan, pour egg mixture in, let it set for 2 minutes, then move spatula around pan to get egg off the edges, and run the uncooked egg into the edges to cook. After 1 minute, spoon the tomatoes, onion and feta cheese onto the egg mixture and fold one half over the other. Let is sit for one minute, then flip it and let is sit for another minute. Put on a plate and serve! Based on the ingredients above, it has 254 calories, 13 fat grams, 9 carbs and 24 protein grams.

After breakfast I spent the afternoon relaxing, watching TV, catching up on Lipstick Jungle (love that show!) and finding some new recipes. Austin made yummy sandwiches for lunch, and I mixed up some easy red curry (chicken, white rice, red pepper flakes, garlic powder and Trader Joe’s FAB red curry sauce). I was supposed to go to poker night tonight but my stomach (TOM) is so upset I’m staying home and doing laundry - LAME I know but I’m definitely making the most of it and now chilling with Reuben enjoying myself! (And looking at houses online, finding new recipes, setting up next week’s food/grocery list, etc.) :) At the end of the day I had 1,542 calories, 171 carbs and 58 fat grams. Here’s what I ate.

I did NO cardio this weekend – nothing! So I’m going to hit the gym today and hopefully finish Queen of Babble – I’m ready to know what happens but keep putting it off! I hope you’re all having AWESOME weekends! And I hope, like me and Austin, you’re all off on Monday!