I know that I haven't blogged in forever, but my free time has been taken over by my new healthy lifestyle. I've been working out and eating much healthier. So far, I've lost 45 pounds. I started counting weight watchers points but I got bored with the tracking so I guess I'm doing my own version of their non-tracking plan. I've been doing great with eating naturally. Fruit, veggies, whole grains, lean meat and non-fat or low fat dairy. I'll occasionally splurge and eat something other than these things but it is sparingly. These foods fill me up so much that I'm not having to count calories or worry about points.
I'm going to start posting some of my menus too. I don't want to be selfish since you guys are sharing your ideas with me. Nikki, I LOVED the
black bean sweet potato chili and so did all of my coworkers. I just gave out the recipe to 3 of them!
One of my new favorites is
The Sneaky Chef's BBQ Chicken Nuggets with the purple puree. My kids love it. Zach calls them the special chicken nuggets.
- 1/2 cup whole-wheat flour
- 2 large egg whites (about 6 tablespoons liquid egg whites)
- 1/2 cup Purple Puree, divided
- 1/2 cup store-bought BBQ sauce, divided
- 2 tablespoons honey, divided
- 1/2 cup ground flax or wheat germ
- 1 cup crushed whole-grain cereal flakes (from about 2 cups of cereal)
- 1 pound boneless, skinless chicken breasts, cut into small nuggets
- Salt and freshly ground pepper, to taste
> Place flour in a shallow dish or on a plate. In another shallow bowl, beat egg whites with 1/4 cup of the Purple or Orange Puree, 1/4 cup of the BBQ sauce, and 1 tablespoon of the honey and place next to the flour. In a third shallow dish or on a paper plate, combine the ground flax and crushed cereal. Place remaining puree, BBQ sauce, and honey in a clean bowl and set aside to use as dipping sauce.
> Dredge each piece of chicken in the flour, shaking off excess, then dip in the egg mixture, followed by the cereal mixture. Press the breading evenly onto both sides of the chicken. Put on wax or parchment paper and store in the refrigerator for cooking tomorrow or proceed to cook immediately.
Oven-bake method: (not as brown and crisp, but lower fat and less time standing at stove)
> Preheat oven to 400 degrees.
Place breaded nuggets on a lightly sprayed cookie sheet and bake for 10 to 12 minutes. Turn chicken nuggets over once with tongs, then return to oven for another 10 to 12 minutes until cooked through.
Season with salt and freshly ground pepper, to taste. Serve with honey BBQ dipping sauce.
Makes about 1 cup of puree
- 3 cups raw baby spinach leaves*
- 1 1/2 cups fresh or frozen blueberries (no syrup or sugar added)
- 1/2 teaspoon lemon juice
- 1-2 tablespoons water
*note: I prefer raw baby spinach to frozen spinach for this recipe (more mild flavor); if you must use frozen spinach, only use 1 cup of it.
> Thoroughly wash the spinach, even if the package says “prewashed.” If using frozen blueberries, quickly rinse them under cold water to thaw a little, and then drain.
> Fill the bowl of your food processor with the spinach, blueberries, lemon juice, and 1 tablespoon of water; puree on high until as smooth as possible. Stop occasionally to push the contents to the bottom. If necessary, use another tablespoon of water to smooth-out the puree.
> This recipe makes about 1 cup of puree; double it if you want to store another cup. It will keep in the refrigerator up to 3 days, or you can freeze 1⁄4-cup portions in sealed plastic bags or small plastic containers.