March 10, 2010

Well, this week has been a disaster.


Of epic proportions.

Between no sleep and too much work and feeling yucky and no time, the excuses flowed like the liters of water I was supposed to drink but didn't.

I managed to sneak in a few decent workouts, and I spent an hour or so walking dogs at the dog shelter this weekend, so it wasn't a total wash. But I'm holding steady at my weight-loss plateau, and this week doesn't promise to be much better. We're going to visit the in-laws this weekend, and my mother-in-law (much as I love her) doesn't tend to tailor her cooking based on calories.

I'm taking comfort in the fact that I'm not gaining anything back, and that tomorrow is another day (and next week is another week). :) No self-flagellation!

So instead of continuing to gripe, I'll instead share two of my favorite recipes from CookingLight.com, a site on which I rely heavily for finding food that is tasty and easy to make, and that won't make my backside look like the broadside of a barn.

I make both of these dishes often; they both taste GREAT and don't seem like "diet food" whatsoever. Which is key, because otherwise I wouldn't eat them. And, they're super-easy, which is essential for kitchen-challenged me.

(Side note: At first glance, the chicken seems like it calls for a ton of ingredients, but at least 75% of them are common spices you probably already have. It's sooo easy. And only 321 calories per serving! Oh, and the potatoes are only 170 calories. LOVE.)



Ingredients

2 teaspoons garlic powder
2 teaspoons chili powder
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon ground red pepper
8 skinless, boneless chicken thighs
Cooking spray
6 tablespoons honey
2 teaspoons cider vinegar

Preparation

  1. Preheat broiler.
  2. Combine first 6 ingredients in a large bowl. Add chicken to bowl; toss to coat. Place chicken on a broiler pan coated with cooking spray. Broil chicken 5 minutes on each side.
  3. Combine honey and vinegar in a small bowl, stirring well. Remove chicken from oven; brush 1/4 cup honey mixture on chicken. Broil 1 minute. Remove chicken from oven and turn over. Brush chicken with remaining honey mixture. Broil 1 additional minute or until chicken is done.
Makes 4 servings




Ingredients

3 tablespoons olive oil, divided
1 1/4 teaspoons kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
7 garlic cloves, unpeeled
3 pounds small red potatoes, quartered
3 tablespoons minced chives
2 tablespoons white wine vinegar
2 teaspoons Dijon mustard

Preparation
  1. Preheat oven to 400°.
  2. Combine 1 1/2 tablespoons olive oil, 1/2 teaspoon salt, 1/4 teaspoon pepper, garlic, and potatoes in a roasting pan or jelly-roll pan; toss well to coat. Bake at 400° for 1 hour and 10 minutes or until tender, stirring after 35 minutes. Cool 10 minutes.
  3. Squeeze garlic cloves to extract pulp. Discard skins. Combine garlic pulp, remaining 1 1/2 tablespoons oil, remaining 3/4 teaspoon salt, remaining 1/4 teaspoon pepper, chives, vinegar, and mustard in a large bowl; stir well with a whisk. Add potatoes to bowl; toss well to coat.

Makes 8 servings

2 backtalk:

Iris Took said...

Thanks for this chicken recipe - because I eat chicken 5 times a week and am nervous I am morphing into a chicken, at least I can morph into a tasty chicken.

Good luck at the MIL's!

wrestling kitties said...

ooooh, good recipes! thanks

i know it seems frustrating not losing but not gaining is also good! It will come!!

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