Sunday, February 20, 2011
We made a pretty yummy chicken sandwich today! My Clean Eating magazine finally started coming (HOORAY! I love it!) and you will be seeing a TON of recipes from these magazines when I get them. Today we tried the Crispy Chicken Sandwich. We used to LOVE going to Wendy's and getting a Spicy Chicken Sandwich and we have been missing having a chicken sandwiches because they are usually friend. This is as well, but it is in olive oil and it is pan fried, so it isn't unhealthy. It was very yummy! We did not like the sauce that was with the recipe, so I am not going to include it in the recipe. I dipped my sandwich into some agave nectar as I was eating it and it gave it a very sweet, yummy taste. I am the type of person who liked to dip my chicken into honey, and agave nectar is the perfect substitute.
Here is the awesome recipe from the Clean Eating Magazine, March 2011 edition:
*1/8 tsp each of sea salt and ground black pepper, divided
*4 egg whites
*1 tsp Dijon mustard
*1 cup whole-wheat panko bread crumbs (our grocery store only had regular panko, so we used whole wheat bread crumbs instead)
*1/3 cup whole-wheat flour
*4 4-oz boneless, skinless chicken cutlets, pounded 1/4 inch thick
*1 tbsp olive oil
*4 thin whole-grain sandwich buns, toasted
1. In a small bowl, whisk together egg whites, Dijon, salt, and pepper and set aside. Transfer panko/bread crumbs to a shallow pan or plate.
2. Dredge each chicken cutlet in flour, shaking off excess, then in egg white mixture. Press cutlets gently into panko and transfer to a baking tray or plate.
3. Heat oil in a nonstick skillet on medium-high. Working in batches if necessary, sear breaded chicken cutlets for 3 to 4 minutes on each side, until golden brown and fully cooked. Transfer to a paper-towel lined plate.
4. Toast whole-grain buns and assemble your sandwich!
We served this with baked potatoes. It was very yummy and I have 3 left to last for a few lunches this week. Yummy!
Also on our menu for the week:
Chicken Stir Fry
Potato Chowder (we need to see if we can find low sodium, nitrate free ham before we make this)
Chicken Cheese Steaks
Thursday, February 17, 2011
I didn't take a picture of tonight's dinner. We had turkey breast and I had mashed/smashed sweet potatoes and Jeff had mashed regular potatoes. The sweet potatoes were good, but I didn't cook them enough! They still were good.
I used for the sweet potatoes:
2 cut up and boiled sweet potatoes, 1 tsp of pure maple syrup, and about 1/2 tsp of cinnamon, as well as a splash of soymilk.
The turkey breast was seasoned with 2 tbsp of olive oil, 1 tsp of rosemary, 1 tsp of basil, 1 tsp of thyme, 1 tsp of sea salt, and 1 tsp of black pepper. I mixed them together and rubbed them on top of the skin and under the skin and then baked. It was very good!
We were missing some sort of gravy. We need to learn how to make our own because we used to use the powder gravy in the packets.
Overall, it was decent. It felt great to cook tonight.
Jeff made the menu this week and it was just too much of the same (for example chicken tacos and Mexican chicken wraps. We made the tacos but not the wraps because we weren't in the mood for it after having tacos. He loves mexican food... I don't). Next time we will make the menu together. There are a few recipes from the Eat Clean books that we got that I really have been wanting to try.
Tomorrow we are having soup my grandparents homemade. They have a tradition that every winter, when it snows a measurable snow for the first time they spend the day making homemade vegetable beef soup. It is so good! I am sure it isn't 100% clean, but I'm not asking because it is just too good! There is a lot of natural ingredients in it, so I will be a happy camper. YUM! I can't wait! Maybe we will make some bread to go with it. Depends on the time I have in the afternoon tomorrow. I have a half day but it has been so nice that I have been hitting the streets on a few runs.
Come on weekend!
Thursday, February 10, 2011
Another note... I lost 8 lbs!!! I had a doctor's appt today to follow up from starting the metformin for my PCOS and the doctor was happy that I lost 8 lbs! I have another at the end of March. I really hope I lost more by then! I do have to say that it wasn't the medication that made me lost the weight. It was the clean eating and the exercising. The meds helped my PCOS symptoms and the amount of insulin my body needs because PCOS makes the body insulin resistant. There is no such thing as a magic pill! Get out there and do the work! :) I hope I keep losing!
We liked them. I liked them more than Jeff did. You can't go into it thinking that they are going to be just like regular pancakes. They were a lot heavier and very sweet. I had them with pure maple syrup and it was just too sweet for me. I ended up cutting up a few strawberries to give me a bit of a tart taste with them. It came with a recipe for homemade pomegranate syrup and I think I would make it with that next time. The pomegranate would give it the right amount of tartness. I will include the recipe for it, although it has honey. I would use natural honey or agave nectar instead of the stuff with added sugar.
Ok here is the recipes, both from cleaneatingmag.com:
Oatmeal Banana Pancakes
Source: Clean Eating magazine
Makes 10 to 12 five inch pancakes, or 20 four inch pancakes
For the syrup:
1 cup Pomegranate Juice
2 tablespoons of honey
For the pancakes:
3 medium bananas (I used frozen), plus 1 sliced banana for garnish
1/2 cup low-fat milk
1/2 tsp pure vanilla extract
1 cup rolled oats, ground to a course flour in food processor
1/4 cup rolled oats
1/2 cup whole wheat flour
1/4 tsp kosher salt
2 tsp baking powder
2 egg whites, whipped to soft peaks
Olive Oil cooking spray
Whisk juice and honey together in saucepot. Bring mixture to boil over medium high heat, then drop the heat to medium. Simmer mixture and reduce it to syrup, about 15 minutes. Remove from heat and let syrup cool before using. (Mine thickened as it cooled.)
To make pancakes, add bananas, milk and vanilla to blender and puree until smooth. In large mixing bowl, whisk together ground oats, rolled oats, flour, salt and baking powder. Fold banana puree into dry ingredients to a form a thick batter, taking care not to overwork it. Gently fold in the whipped egg whites into batter. Heat a large nonstick griddle coated with cooking spray over medium heat. Drop 1/4 cup batter for 5-inch pancakes onto griddle. Cook until lightly browned, about 1 1/2 per side. Serve with banana slices and a drizzle of pomegranate syrup.
Wednesday, February 9, 2011
I made steak and farfalle pasta last night for dinner. It was OK. Not my favorite. Not the worst either. I am really not a tomato sauce kind of person, but I did enjoy it. I would think that someone who likes marinara sauces would like this. I will give the recipe. I ate it before I remembered to take a picture! OOPS!
Here is the recipe, from cleaneatingmag.com:
- 5 cloves garlic, finely minced, divided
- 1/4 cup red wine vinegar
- 1 tsp Dijon mustard
- 1/2 tsp cinnamon, ground
- 1/2 tsp fresh ground black pepper
- 1 lb lean eye round steak, cubed
- 16 oz whole-wheat farfalle pasta
- Olive oil cooking spray
- 1 medium yellow onion, finely diced
- 1 28-oz jar or can no-salt-added crushed tomatoes
- 1 1/2 tsp Italian seasoning
- 1 tsp dried basil
- 8 oz low-fat sour cream
- Prepare marinade: In a bowl, whisk together 3 cloves garlic, vinegar, Dijon, cinnamon and pepper. Pour marinade over steak cubes in another container, cover and refrigerate for at least 1 hour. (You can also leave steak to marinate overnight.)
- Cook farfalle according to package directions. Drain and set aside.
- Drain steak cubes and discard marinade. Heat a large cast-iron or nonstick skillet over high heat for 1 minute. Reduce heat to medium-high, mist with cooking spray and sauté steak until browned on each side, about 4 minutes total. Remove steak from pan and set aside.
- Mist same pan with cooking spray again, add onion and remaining 2 cloves garlic and sauté until brown, about 2 to 3 minutes. Add tomatoes and reduce heat to medium low. Add seasoning, basil and sour cream and combine. Cook for an additional 2 to 3 minutes, then mix in reserved steak and cook for 2 more minutes, until meat and sauce are completely warmed.
- Serve 1 cup farfalle with 3/4 cup steak sauce. Garnish with an additional sprinkling of Italian seasoning, if desired.
Wednesday, February 2, 2011
Today we made hamburgers on the George Foreman Grill and then breaded mushrooms. Our whole grain hamburger rolls were moldy!!!Ew! They weren't that old either. So we had to put the hamburgers on bread. Sigh. They still tasted good.
The mushrooms were OK. We dipped them in eggwhite and then rolled them in whole wheat breadcrumbs and baked them at 375* until they were hot. I feel like the breading needed Parmesan cheese in it as well. They weren't amazing. Jeff liked them though, so that is good!
Tuesday, February 1, 2011
Tonight we made chicken breast with whole grain bread crumb and Parmesan cheese breading. We also made brown rice in our rice cooker, as well as sauteed broccoli and mushrooms in a homemade sauce which didn't work out so good. I would definitely do the breading on the chicken again and we really loved the brown rice! No real recipes to share since it was just the rice and the breading and cheese on the chicken and then we baked the chicken.
Tomorrow I am hoping we are having oatmeal banana pancakes, but we will see.
I had a snow/ice day today. I did nothing. I really wanted to go for a run, but because it was so icy I just didn't feel comfortable. If we have off again tomorrow I may go out in the afternoon depending on the roads.
I also may be starting Zumba for my cross training! I can't wait! It won't be until March, but it sounds like it will be fun!