October

October

Sunday, January 23, 2011

Monday Musings


This is how our day was after the fog burned off. We will
have dense fog until the end of the week. So any kind of sunshine
just seems like relief.

Last year for my birthday my brother bought this smoker
for me. I have to say this thing has made my life so wonderful.
We cooked our Prime Rib in it on Christmas Day. The smoker is a Traeger Grill.
It uses these wood pellets and the food turns out perfect.
I am sharing my very favorite chicken recipe. The only thing
I do different from the recipe is I double or triple the maranade recipe,
because I cook so much extra chicken to use in different recipes during the
week. Right now I am really enjoying this chicken on spinach.
I got the recipe from Taste of Home. It is called Sesame Chicken Over Greens.
Sesame Chicken Over Greens Recipe
Photo by: Taste of Home
  • 4 Servings
  • Prep: 10 min. + marinating Grill: 10 min.

Ingredients

  • 1/4 cup reduced-sodium teriyaki sauce
  • 2 tablespoons red wine vinegar
  • 2 tablespoons canola oil
  • 2 tablespoons honey
  • 2 teaspoons crushed red pepper flakes
  • 1 garlic clove, minced
  • 4 boneless skinless chicken breast halves (1 pound)
  • 5 cups torn mixed salad greens
  • 1/2 cup sliced sweet red pepper
  • 1/2 cup shredded carrot
  • 4 green onions, sliced
  • 1 can (2-1/4 ounces) sliced ripe olives, drained
  • 1/2 cup reduced-fat ranch salad dressing
  • 1 tablespoon sesame seeds, toasted

Directions

  • In a large resealable plastic bag, combine the first six ingredients. Add chicken; seal bag and turn to coat. Refrigerate for several hours or overnight.
  • Drain and discard marinade. Grill chicken, uncovered, over medium heat for 5-7 minutes on each side or until juices run clear.
  • On four serving plates, divide the greens, red pepper, carrot, onions and olives. Thinly slice chicken and arrange over salad. Drizzle with ranch dressing; sprinkle with sesame seeds. Yield: 4 servings.


Nutritional Analysis: One serving (1 chicken breast half with about 1-1/2 cups salad and 2 tablespoons dressing) equals 347 calories, 16 g fat (2 g saturated fat), 71 mg cholesterol, 788 mg sodium, 21 g carbohydrate, 2 g fiber, 30 g protein. Diabetic Exchanges: 3-1/2 lean meat, 2 fat, 2 vegetable.

I have found that it works really well keeping me on my goal of weight loss. I am the

slowest person in loosing weight but I have lost 4 pounds since I started January 1st.
I keep telling myself"that slow and steady goes far in a day." That is from one of
my favorite book series by Ralph Moody called Little Britches.

I hope you have a great week!
~Kim~

6 comments:

  1. Oh, I'd be very proud if I had lost 4 lbs since beginning of January. I agree with you - slow and steady means your body won't freak out and rebound and pack it all on again.

    I hope you managed to get thru today without any further cuts or falls or anything! (When I first saw the smoker, I thought - Uh Oh!) :)

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  2. I'm building up to my midwinter chicken salad craving, and this sounds really good. I just need to get some red wine vinegar. I always seem to go through that the fastest because it has the best flavor.

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  3. That looks so good. I think I might try it later this week. I get Taste of Home magazine too - love it.

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  4. The sunflower pictures are back! That salad sounds yummy too. :)

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  5. First of all I LOVE THE SUNFLOWER!!!! Wow, what an awesome grill...thank you brother!
    I love Taste of Home...I use to get it back in my younger days and just recently picked one up again...great recipe...thanks for sharing!!
    Go girl on your weight loss...what an inspiration!

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  6. You are not alone in this weight loss endeavor! My jeans are slightly looser and it has only been two weeks. Your dish looks yummy:)

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