Saturday, June 30, 2012

Blog Update - For What It's Worth.....

I just spent the afternoon going through the blog and editting out my experiences with HCG and Atkins.  I am learning by experience that the old school approach - watch your calories and your fat intake, and increase your exercise, really does work best.  I don't like it, but it works and I am happy with the results.  I've been using a website called www.sparkpeople.com and have found it quite useful.

Grandkids update:  Our grandsons are now in their 2s - Lord help us!  I'd forgotten what this age was like.  We are expecting another grandson in October.  Our "honorary grandson" (sounds better than step grandson) will be entering middle school next year.  How the heck did that happen?

As far as me - well, I'm enjoying retirement.  We are doing some work around the house, painting, cleaning, reorganizing.  I had cataract surgery on my left eye last week.  In 2 more weeks, I'll have the right eye done.  There will be more on this experience later.  I'm considering closing my Facebook account - even typing it sounds like such a corny thing to get my panties in a knot over, but I waste a whole lot of time there.  I'd rather be writing.....or that's what my brain says.  Stand by - we'll see what happens.

Recipe Collection: Roasted Garlic Chicken, plus Steamed Cabbage in Foil

A good recipe for low fat and low carb chicken
Roasted Garlic Chicken

100 grams of chicken breast sliced
1 serving Melba Toast, crushed
1/4 cup chicken brother or water
2 tbs lemon juice
1 tsp Bragg's liquid aminos
2 cloves of garlic sliced
1/4 tsp onion salt
1/2 tsp garlic salt
Salt and pepper to taste
Paprika

Marinate chicken in liquid ingredients. Add dry spices to melba toast crumbs. Coat chicken with the crumb mixture and place in a small baking dish. Add the marinate to the bottom of the dish. Cover the chicken pieces with the sliced garlic and bake for 20-30 minutes at 375 degrees.

This is the recipe as given in the HCG Gourmet Diet Cookbook.  I tripled the recipe because there are 2 of us, plus I wanted left overs for lunch.  I did not, however, triple the lemon juice as I have found the recipes in this particular cookbook to be to lemon-y/tart for me.  I also did not slice the chicken, and so the cooking time was increased because the breast pieces were thicker.  The other change I made was to put all the dry ingredients in a zip lock bag and coat the chicken 'shake and bake' style.  After I poured the rest of the marinade in the bottom of the dish, I tossed the rest of the crumbs on top of the chicken for extra crust.  This is a very good recipe, and one I will use often.

Foil Packed Steamed Cabbage:

1/2 head cabbage
1/2 onion, sliced
salt, pepper, garlic powder, paprika
"Butter spray" (or butter for Phase 3) (Butter spray is not on the official protocol, so it is optional)

Preheat over to 400 degree. Tear off about 12" of foil and lay flat. Cut the 1/2 head of cabbage into 4 wedges lengthwise. Then cut each wedge in half so you will have about 8 'chunks' of cabbage. Spray the foil with Pam or other non-stick spray. Lay out cabbage on foil. Top with sliced onions. Spray a few squirts of no calorie fake butter spray. Season to taste. Tear off another sheet of foil and put on top. Crimp sides of the foil together to form a packet. Put packet on cookie sheet and cook for 30 minutes. Remove from oven, and allow to sit 5 minutes. Be careful when opening - steam can be very hot.  This makes about 4 servings.


Recipe Collection: Coleslaw


Coleslaw (Low fat version)

2 cups chopped cabbage
2 tbsp lemon juice
1 tbsp apple cider vinegar
1/4 tsp garlic powder
Dash of mustard powder
salt and pepper to taste

Mix all together and allow to marinate at least 30 minutes.  The more the better.   Next time, I might double the liquid ingredients and play around with some other spices.