I hope you have all had the opportunity to enjoy the lettuce cups the P.F. Changs and Pei Wei serve. They are awesome-however, I would have to say they have numerous more calories then the following recipe that I found in my latest Cooking Light Magazine!
The recipe is for Chicken Larb-not the most appetizing name for something but don't let that stop you.
2 Tbsp Red curry paste
1 pound chicken breast
1/2 tsp salt
1 Tbsp canola oil
1/3 c chopped english cucumber
1/4 c shallots
3 Tbsp cilantro
2 Tbsp lime juice
8 cabbage leaves
Combine curry paste, chicken and salt in a food processor, process until smooth. Het a large skillet. Add oil to the pan and saute chicken mixture for about 6 minutes being sure to break up the chicken into very small pieces. Cook until crumbly and chicken is cooked. Remove chicken from pan add cucmber and next 3 ingredients-heat this thru and then add chicken back to pan.
Divide mixture thru 8 cabbage leaves, serving size is two leaves.
This serving is 174 calories!
I substituted chopped broccoli for the cucumber and it was extremely tasty-also you could use any large leafy lettuce for serving cups.
Another tip is to top with a little chili paste or asian hot sauce.
Enjoy this one-it is definately a keeper
Friday, January 21, 2011
Wednesday, January 19, 2011
Nothing Fancy but OOOh is it Tasty
On the road to a lighter me I am always looking for new ways to serve veggies and lots of them.
My latest "trick" is to roast cauliflower and garlic until golden brown.
In a food processor combine the above with seasonings of choice, a little chicken stock and process until smooth or slightly chunky whatever way you like your mashed potatoes!
It is an awesome way to enjoy the texture of mashed potatoes without the calories!
The possibilities are endless-try it!
Enjoy
My latest "trick" is to roast cauliflower and garlic until golden brown.
In a food processor combine the above with seasonings of choice, a little chicken stock and process until smooth or slightly chunky whatever way you like your mashed potatoes!
It is an awesome way to enjoy the texture of mashed potatoes without the calories!
The possibilities are endless-try it!
Enjoy
Monday, January 17, 2011
Chicken Corn Tortilla Soup
So we are in the beginning phase of the Weight Loss Challenge and I was really hungry for my Chicken Tortilla Soup-but the way I normally make it is with lots of tortilla chips sauted with my veggies and of course that is not the greatest way to start a soup if you are looking to trim calories. Plus I wanted to get more veggies in the soup.
So the following is the recipe I came up with.
¼ large yellow and orange bell pepper
½ large onion
1 large jalapeno
4-5 cloves of garlic
1 ½ cup roasted corn
2 14 ½ oz cans of fire roasted diced tomatoes
2-3 cups cooked chicken
6-8 cups broth
3-4 Tbsp cornmeal
1 Tbsp fajita seasoning
Salt and pepper to taste
Preheat oven to 400. Place peppers and onion on large cookie sheet and roast until bubbly and brown. Remove from oven and put peppers in plastic bag to sweat the skins off.
When peppers are cool enough to handle remove skins and chop onions and peppers.
In large soup kettle put a little oil-add onions, peppers and garlic. Saute these for about 5 minutes at medium high. Season with salt and pepper. Add cornmeal and stir to incorporate into veggies. Continue to sauté until the cornmeal begins to brown. This will take 5-7 minutes.
At this point add about 1 cup of broth stirring to be sure there are no clumps. Add another cup of broth and cook for a minute or two. Now add tomatoes and corn and fajita seasoning.
Lower heat to simmer and let this cook for at least 15 minutes, stirring a couple of times. It should be quite thick at this point.
Add another couple cups of broth and stir to incorporate. Add chicken and see what the consistency is after chicken in incorporated. This is where you determine how thick you want your soup and add the additional broth as you wish.
It is best to allow this soup to gently simmer for at least an hour prior to serving.
Just a few notes-cornmeal is only 90 calories for 3 tablespoon's compared to about 280 calories for 16 tortilla chips which is probably close to what I would normally use.
Plus this recipe has corn and lots of tomatoes in it where my other soup does not.
This recipe makes approximately 8 servings-it depends on how much broth you end up adding.
After dinner last night Frank rated this one in the top 3 of soups that I have made. I must agree it is a very tasty dish.
Enjoy
So the following is the recipe I came up with.
¼ large yellow and orange bell pepper
½ large onion
1 large jalapeno
4-5 cloves of garlic
1 ½ cup roasted corn
2 14 ½ oz cans of fire roasted diced tomatoes
2-3 cups cooked chicken
6-8 cups broth
3-4 Tbsp cornmeal
1 Tbsp fajita seasoning
Salt and pepper to taste
Preheat oven to 400. Place peppers and onion on large cookie sheet and roast until bubbly and brown. Remove from oven and put peppers in plastic bag to sweat the skins off.
When peppers are cool enough to handle remove skins and chop onions and peppers.
In large soup kettle put a little oil-add onions, peppers and garlic. Saute these for about 5 minutes at medium high. Season with salt and pepper. Add cornmeal and stir to incorporate into veggies. Continue to sauté until the cornmeal begins to brown. This will take 5-7 minutes.
At this point add about 1 cup of broth stirring to be sure there are no clumps. Add another cup of broth and cook for a minute or two. Now add tomatoes and corn and fajita seasoning.
Lower heat to simmer and let this cook for at least 15 minutes, stirring a couple of times. It should be quite thick at this point.
Add another couple cups of broth and stir to incorporate. Add chicken and see what the consistency is after chicken in incorporated. This is where you determine how thick you want your soup and add the additional broth as you wish.
It is best to allow this soup to gently simmer for at least an hour prior to serving.
Just a few notes-cornmeal is only 90 calories for 3 tablespoon's compared to about 280 calories for 16 tortilla chips which is probably close to what I would normally use.
Plus this recipe has corn and lots of tomatoes in it where my other soup does not.
This recipe makes approximately 8 servings-it depends on how much broth you end up adding.
After dinner last night Frank rated this one in the top 3 of soups that I have made. I must agree it is a very tasty dish.
Enjoy
Monday, January 10, 2011
Sorry so long since I have posted!
Christmas and New Year's have come and gone-it is hard to believe that it is already the 10th of January!
Today we start our weight loss challenge program-hopefully we are as successful this year as last. I lost 12 pounds and Frank lost 25 all in 8 weeks. Not to mention that Frank won the challenge at his work and won over $200.
Bring it on is all I have to say.
So in the week's to come I will again be trying to reinvent food that we love to eat but isn't necessarily that good for us.
Tonight we are starting off with Oven baked perch with a medley of peppers stir fry over brown rice.
Enjoy
Today we start our weight loss challenge program-hopefully we are as successful this year as last. I lost 12 pounds and Frank lost 25 all in 8 weeks. Not to mention that Frank won the challenge at his work and won over $200.
Bring it on is all I have to say.
So in the week's to come I will again be trying to reinvent food that we love to eat but isn't necessarily that good for us.
Tonight we are starting off with Oven baked perch with a medley of peppers stir fry over brown rice.
Enjoy
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