Friday, February 23rd, 2007,
by Fred (,
fatblogging, recipes
,
Yesterday was the first day I wanted to eat my stress, so to speak. No luck on the job front, the kids being kids, and so forth and all of a sudden a sleeve of thin mints sounded pretty good. But fatbloggers have to stick together, so I didn’t. Thus only a tenth of a pound, and I’m still on track to end the week at 21x.
Today’s recipe is for a lower-cal recipe for beef fajitas:
12 oz. boneless beef round steak
1/2 c. nonfat italian salad dressing
1/2 c. salsa
2 T. lime or lemon juice
1 t. Worcestershire sauce
4 10 inch flour tortillas, warmed
nonstick cooking spray
1 medium onion, thinly sliced and separated into rings
1 medium sweet pepper, cut into thin strips
3/4 c. chopped tomato
1/4 of a small avocado, peeled and cut into 4 slices
1/4 c. shredded reduced-fat monterey jack or cheddar cheese
1/4 c. salsa
Trim fat from beef. Partially freeze beef; thinly slice across the grain into bite size strips. Place beef strips in a plastic bag set in a deep bowl. For marinade, in a small mixing bowl stir together the salad dressing, the 1/2 cup salsa, the lime or lemon juice and the Worcestershire sauce. Pour over beef in bag. Seal bag and turn beef to coat well. Marinate beef in the refrigerator for 6 to 24 hours, turning the bag occasionally.
Spray large skillet with cooking spray and preheat over medium heat. Add the onion to the skillet and stir-fry for 1-2 minutes. Add the sweet pepper and cook for 1-2 minutes more or until vegetables are crisp-tender. Remove vegetables from skillet.
Add undrained beef strips to skillet; stir-fry for 2-3 minutes. Return vegetables to skillet. Add chopped tomato and cook 1 minute more or until hot.
To serve, immediately spoon the beef-vegetable mixture onto warm tortillas. Top each with an avocado slice, cheese and remaining salsa. Roll tortillas around filling.
4 servings. Each serving provides 341 calories, 13 g total fat, 24 g protein, 32 g carbohydrate and 2 g dietary fiber.
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Thursday, February 22nd, 2007,
by Fred (,
fatblogging, recipes
,
A victory of sorts - the Girl Scout cookie (or on, egad, MySpace) order came home last night, including Thin Mints, Tagalongs, Samoas and All Abouts. Obviously, we ordered these before deciding to make a lifestyle change. The kids have been downing them like crazy, but I abstained for now. But the Thin Mints are calling to me even now…
Another night, another recipe from BH&G’s Family Favorites Made Lighter. This time, a version of Coq au Vin.
4 small chicken breast halves (1 1/2 pounds total)
Nonstick cooking spray
2 c. small whole mushrooms
1 c. thinly sliced carrots
1 c. burgundy (I actually used Two Buck Chuck cab)
16 pearl onions, peeled
1 T. cooked and crumbled bacon
1 T. snipped parsley
2 cloves garlic, minced
3/4 t. dried marjoram
3/4 t. dried thyme
1/2 t. instant chicken bouillon granules
1/8 t. pepper
1 bay leaf
1/4 c. cold water
4 t. all-purpose flour
Remove skin from chicken. Rinse chicken; pat dry. Spray a cold large nonstick skillet or dutch oven with nonstick coating. Preheat over medium heat. Cook chicken in the hot skillet about 15 minutes or until lightly browned, turning to brown evenly.
Add the mushrooms, carrots, burgundy, onions, bacon, parsley, garlic, marjoram, thyme, bouillon, pepper and bay leaf. Bring to boiling; reduce heat. Cover and simmer 25 minutes or until the chicken is tender and no longer pink.
Use a slotted spoon to transfer the chicken and vegetables to dinner plates; cover and keep warm. Discard bay leaf. In a small bowl gradually stir the water into the flour until smooth. Stir into mixture in skillet. Cook until thickened and bubbly. Cook one minute more. Pour sauce of chicken and vegetables.
4 servings. Each serving contains 225 calories, 6 g total fat, 21 g protein, 12 g carbohydrate, 2 g dietary fiber.
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Tuesday, February 20th, 2007,
by Fred (,
fatblogging, recipes
,
Yesterday was, of course, President’s Day. I celebrated, if one can call it that, by taking both kids to the West End Chuck E. Cheese, since that’s where the little oxen wanted to celebrate last quarter’s perfect report card. That makes me either brave or stupid. I report, you decide. Chuck’s place is a den of temptation, what with the pizza and the robotic tool of fat Blue Bunny ice cream machine, but we made it through OK, if not psychically unscathed.
Helping the cause was a nice recipe for meatloaf, from Better Homes and Gardens’ Family Favorites Made Lighter cookbook:
2 slightly beaten egg whites
1/4 c bread crumbs
1/4 c finely chopped onion
1/4 c finely chopped green pepper
1/4 c skim milk
2 T snipped parsley
1/2 t dried sage
1/4 t salt
1/4 t pepper
12 oz. 90% lean ground beef
1 T catsup
In medium bowl stir together first 9 ingredients. Add ground beef and mix well. Pat mixture into 6×3x1.5 inch loaf. Bake at 350° for 45 minutes. Spread catsup over meatloaf before serving.
4 servings. Each serving includes 183 calories, 8g total fat, 18g protein, 7g carboydrate and 1g dietary fiber.
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