The first week of “exercise more, eat less” has gone amazingly well. I’ve lost 5.2 pounds! I realize that the more you weigh, the faster you burn fat because you have more fat to lose. And with the intake of fruits, veggies, fish, chicken and lots of water, I’m pooping and peeing up a storm. (Was that TMI???) My body is adjusting, and almost certainly asking, “WTF?” with all the exercise and healthy food consumption. In the first few weeks of dieting I’ll probably lose more weight, and then will level out with shedding just a pound or two a week. And (heaven forbid!) I’ll even likely gain a few as I start to build muscle. As long as I stay focused and committed, it’s all good!
Whenever I travel I take pictures of the local food in which I indulge. Why shouldn’t I use this same idea to share the fabulous fares I discover in my journey through the world of healthy eating? While I’m not quite ready to run out and buy an apron, I’m kinda diggin’ this little experiment of learning new ways to prepare food. Admittedly, I’m still using every pot, pan, spoon and bowl in the kitchen to do so, but yes … even I can manage to put together nutritious and delicious meals. While I don’t want this to become a recitation of what I eat on a daily basis or turn into some type of food blog, I thought I may inspire fellow voyagers by sharing great finds on an occasional basis.
Today I introduce you to Oven Fried Chicken. Serve with steamed greens beans and creamy mashed potatoes (made with skim milk, of course), throw in some fresh strawberries for dessert, and you’ve got yourself one healthily appetizing meal! This recipe serves two, but can easily be halved or doubled if you’re dining alone or have a houseful.
Enjoy!
***
OVEN FRIED CHICKEN*
Serves 2
Ingredients
2 boneless, skinless chicken breasts
6 wheat saltine cracker squares, crushed
2 tsp grated Parmesan cheese
1/4 tsp pepper
1/8 tsp each basil, celery seed, onion powder, oregano, paprika, salt
1.5 Tbsp evaporated skim milk
1 Tbsp canola oil
Method
Preheat oven to 400 degrees.
Combine cracker crumbs, cheese and seasonings in a bowl.
Dip chicken in evaporated milk and then coat with crumb mixture.
Place in lightly greased shallow roasting pan.
Bake for 30 minutes.
Brush with oil and bake 10 minutes longer.
*Adapted from the American Diabetes Association Month of Meals Planner
2 comments:
Yes to the TMI question, however considering you listened to my many, many, many stories about the unusual issues my children have, I'm going to give you a pass on this one.
Great job on the weight loss!
I tried this recipe last night. Pretty tasty. I did not have wheat crackers or evap milk in the house but substituted 1 T. of seasoned breadcrumbs per cracker and regular milk instead of evap. Worked and tasted great.
Deni
Post a Comment