I had such a non-Biz breakfast yesterday. Remember the Carb V bagels I had that have 19 grams of fiber each? I had the cinnamon raisin version with just a schmear of reduced sugar peanut butter. On the side I had some Greek yogurt with fresh diced pears and a heaping tablespoon of Nature’s Path Pumpkin flax seed granola.
By the time I ate the bagel and ate half of the yogurt, it was just way to sweet for my taste and I couldn’t finish it. I missed my eggs and cheese. 😦
I had such a busy day at work I ate lunch at my desk, but the rest of the week there should not be any conflict to working out. Lunch was made on the fly – I heated up my tortilla soup and made a spinach/jack cheese quesadilla on low carb wraps.
Before I knew it my work day was done! I actually like being busy at work – makes the day go by so quick.
So you remember Hannah flagged a bunch of recipes from this months Food Network magazine. Her number one request:
This is an Ellie Krieger recipe. I did adapt it however, because I left out the scallions (of course!) and reduced the amount of oil. It called for 4 teaspoons of toasted sesame oil AND 6 teaspoons canola oil.
Sesame Chicken with Snow Peas and Broccoli (printer friendly version here)
Makes 4 servings (359 calories, 8.1 fat, 17.1 carbs, 2.7 fiber and 49 protein)
|5||tablespoons soy sauce|
|2||teaspoons sesame oil|
|1 1/4||pounds chicken breast|
|1||tablespoon ginger, fresh grated|
|3||cloves garlic, minced|
|1 1/4||cups chicken broth|
|1||tablespoon rice vinegar|
|1||teaspoon hot sauce, chile paste|
|1||cup snow peas|
- Whisk 3 tablespoons soy sauce, sesame oil and honey in a bowl. Add diced chicken breast, toss and let the chicken marinate for 20 minutes.
- Remove chicken from bowl with slotted spoon. Heat Pam to medium-high heat, and cook the chicken until just cooked through – about 3 – 5 minutes depending on the size of the chicken pieces.
- Remove chicken. Add garlic and ginger to pan and cook for 1 minute. In a separate bowl whisk together broth, sugar, cornstarch, vinegar, chili paste and remaining 2 tablespoons soy sauce. Add to the skillet and stir until thickened, about 3 to 4 minutes.
- Meanwhile, bring a pot of water to a boil. Once boiling, add pea pods and broccoli and cook for 3 minutes. Strain, add to sauce mixture, add chicken back in and toss to coat.
- Sprinkle each plate with 1/2 tablespoon sesame seeds if desired and serve over brown or white rice.
Two things to note: because I Pam fried my chicken, it never got crispy. Let me tell you that I believe Tony was a bit disappointed when he didn’t hear the deep fat fryer going. He had Chinese restaurant sesame chicken on the brain, and my lighter version? Um, let’s just say he’s happy that pork roast is on the menu tonight!
Second, I would double the sauce next time. This is a mildly spiced dish too, so I had to kick my plate up a notch, but Hannah and I thought it was a keeper. Tony wants us to keep it to ourselves from now on though!
And our dinner came no where near the color Ellie’s was – hers was a deeper red and I have no idea how she obtained that color. And next time I think I will use some oil to fry up the chicken.
By 9:00, Tony and I were both starving! So I made us some popcorn. It’s weird because we really only make popcorn in the fall and winter for some reason.
Stats for Monday
- 1562 calories
- 163 carbs
- 122 protein
- 35 fat
- a whopping 44 grams of fiber thanks to the bagel and low carb wraps!
- no exercise
I have to thank someone for a recent award given to me! Amanda from Getting to Goal. Amanda is on fire – with the help of Weight Watchers, she’s gone from 250 pounds and now weighs in around 154 – so proud of her!
When I have time I’ll answer her question:
If you had the chance to go back and change one thing in your life, would you and what would it be?
I need to think about that one! How would you answer that question??