Recipes for sliders !!! YUM

I can't wait until day 15 !!! My mouth is doing a dance just thinking about having bread again !!! Can she make it?? Yes, if I post here everyday I will, no one wants to fall down in front of all their friends !! And I don't lie, so there ya have it, I will make it or break it !!!


Ingredients

12 oz. pork tenderloin, sliced crosswise in 8 pieces
1 egg
2 Tbsp. honey
1 cup finely chopped pecans
2 Tbsp. cooking oil
1 small green apple
1-1/2 cups shredded broccoli (broccoli slaw)
1/4 cup mayonnaise
8 small buns or dinner rolls(whole grain of course), split
Dijon-style mustard (optional)


Directions

1. With palm of hand flatten pork slices to 1/4 inch thickness. In shallow dish whisk together egg and 1 tablespoon of the honey. In another shallow dish combine chopped nuts, 1 teaspoon salt, and 1/2 teaspoon ground black pepper. Dip pork in egg mixture then nut mixture, pressing to coat.

2. In 12-inch skillet heat oil over medium-high heat. Cook pork in hot oil 2 to 3 minutes per side, or until golden and slightly pink in centers.

3. Meanwhile, for slaw, quarter apple, remove core and seeds; thinly slice. In bowl combine apple, shredded broccoli, mayonnaise, and 1 tablespoon honey. Season with salt and pepper. For sliders, place pork on buns or rolls; top with slaw. Pass mustard. Makes 4 servings (two sliders each).

Nutrition Facts

Calories 694, Total Fat (g) 44, Saturated Fat (g) 6, Monounsaturated Fat (g) 15, Polyunsaturated Fat (g) 19, Cholesterol (mg) 115, Sodium (mg) 1029, Carbohydrate (g) 49, Total Sugar (g) 17, Fiber (g) 5, Protein (g) 29, Vitamin C (DV%) 49, Calcium (DV%) 15, Iron (DV%) 23, Percent Daily Values are based on a 2,000 calorie diet

Day six, yippeee !!

I am having withdrawals !! Oh my !!! Can she make it to day 7? Okay maybe I do have it in me, I went to a wedding reception and didn't have cake!! It looked like a tower of heavenly bliss too !! We're talking major milestone here !!! I do love me some cake (almost as much as I love crab) !!! Oh my how did this picture of my favorite candy get here?? hmmmm

It's day 5....

I am weak from not cheating !!! I am wasting away to nothing !!! Okay I'm close, stop laughing !!!! I mean it I can hear you, don't make me come over there !!!

Summer sippers !!!

Ingredients

12 sprigs fresh lemon verbena or the peel of 1 lemon*
4 sprigs fresh mint
4 cups boiling water

Directions

1. Place fresh herbs in a warm teapot. Add boiling water. Steep for 3 minutes; serve warm. To serve chilled, remove herbs and mint sprigs with a slotted spoon; refrigerate. Makes 6, (6-ounce) servings.

*Test Kitchen Tip: Use a vegetable peeler to remove the lemon peel in strips. Scrape any white pith off the lemon peel strips.

Nutrition Facts
Calories 1, Total Fat (g) 0, Saturated Fat (g) 0, Monounsaturated Fat (g) 0, Polyunsaturated Fat (g) 0, Cholesterol (mg) 0, Sodium (mg) 3, Carbohydrate (g) 0, Total Sugar (g) 0, Fiber (g) 0, Protein (g) 0, Vitamin C (DV%) 4, Calcium (DV%) 1, Iron (DV%) 2, Percent Daily Values are based on a 2,000 calorie diet

Day four !!!

Which picture will keep me on track ???hmmmmmmmm

I am truly suffering !! It's day 4 and I haven't cheated !!! Calgon take me away, what I'm still here !! Today I couldn't decide what picture to post for the number 4?? You choose !! LOL

It's day 3 !!!!

I have made it thru three days of the two week killer beginning of South Beach !! Honest no cheating, yet !!! I can do this !!!

Apple Spinach Salad with Thyme-Dijon Vinaigrette

Carb choices: 1 With only 53 calories and 1 carb per tablespoon, Thyme-Dijon Vinaigrette is a great healthwise choice for drizzling over any tossed salad.
CARB GRAMS PER SERVING: 11


4 cups fresh baby spinach
1 medium green-skinned apple (such as Granny Smith), cored and sliced
1/4 cup thin wedges red onion
2 tablespoons snipped dried tart red cherries
1/4 cup Thyme-Dijon Vinaigrette (below)
1/2 cup crumbled feta cheese or blue cheese (2 ounces) (optional)

1. In a large bowl, toss together spinach, apple, onion, and dried cherries. Drizzle with Thyme-Dijon Vinaigrette. Toss gently to coat. If desired, top individual servings with cheese. Makes 4 (about 1-cup) servings.

2. Thyme-Dijon Vinaigrette: In a screw-top jar, combine 1/4 cup olive oil; 1/4 cup white or regular balsamic vinegar; 2 teaspoons snipped fresh thyme or 1/2 teaspoon dried thyme, crushed; 1 teaspoon Dijon-style mustard; and 1/4 teaspoon salt. Cover; shake well to mix. Chill for up to 1 week. Shake before serving. Makes 2/3 cup.

3. Make-Ahead Directions: Prepare the vinaigrette as directed. Cover and chill for up to 1 week.

Nutrition Facts Per Serving:
Calories 93
Total Fat (g) 6
Saturated Fat (g) 1
Cholesterol (mg) 0
Sodium (mg) 96
Carbohydrate (g) 11
Fiber (g) 2
Protein (g) 1
Diabetic Exchanges
Fruit (d.e.) .5
Vegetables (d.e.) 1
Fat (d.e.) 1

Today is the day !! South Beach here I come !!

Keeping a log of eating and activity habits has long been considered the gold standard for effectively encouraging behavior change in relation to weight control and other health goals. Studies repeatedly show that people who monitor food and exercise most consistently tend to be most successful in changing their habits.

The success associated with record keeping could be attributed to the greater awareness that develops after detailed notes are taken. Or, perhaps the people most diligent about record-keeping are simply most motivated to change behavior. Either way, research and technology now offer multiple strategies to make it easier for people to monitor their habits.


Making your own food diary

A standard food record includes a list of everything you eat and drink throughout the day. Since it’s the details that affect the nutritional content, the record also asks for information related to how the food is prepared, the portion size, and the time and location of the meal.

More detailed food logs may require you to record the calories, fat or other nutritional content of your food choices. If the goal is to become more aware of the impact of your emotions on eating, you might also be asked to make note of your mood each time you eat.

Despite such copious record keeping, getting an accurate account of your daily intake remains tricky. The constant logging is time-consuming, and it’s easy to miss the little bites of food scattered throughout the day. Furthermore, most people significantly underestimate their portion sizes.



Diet logs simplified
A recent study published in 2007 in the Journal of the American Dietetic Association suggests an alternative if such detailed record keeping turns you off. As part of a 16-week weight loss program, half of the participants were asked to keep a detailed log of eating and exercise habits for the full length of the program, while half were asked for detailed records for only the first eight weeks and then transitioned to simpler, check-off type records.

Those who completed more records lost more weight, but weight loss did not differ based on the type of record. Researchers concluded that it may be the act of self-monitoring that matters most.

Another alternative is to record only those behaviors related to a particular habit you want to change. If you want to boost your vegetable intake, for example, you might create a refrigerator chart and make a check mark for each standard serving you eat each day. If snacking is your downfall, try logging what you eat and drink between meals, perhaps noting whether you were bored, stressed or truly hungry. If you don’t get in a walk as often as you intend, “X” off each day that you do on your calendar.

Okay I have made a commitment !!!!!

Okay, I don't mean I have had myself placed in a facility (at least not yet), but a commitment to Hill to try and get healthy!! Darn she wants me around for a while, what's that about??? So we are going to do the South Beach diet again. It is really just living the word of wisdom, and actually very easy to do. I lost 60 lbs last time!! There is just one catch for the first two weeks you have to take yourself off of carbs except for those which come from veggies !! Two Weeks !! So I may truly be in a facility, will you come and visit me !! lol I thought I'd start by posting a healthy recipe?? Just to get myself worked up to the challenge!! Cuz we decided we have to eat all of the bad carbs we have here first !! Can't afford to throw them out ya know !! hehe So it is soon if you see me frowning you'll know I'm cold turkey off the chocolate !!! Yikes and double Yikes !!!! Pity the fool who cuts in front of me now !! hahahaha does that sound maniacal?? Scary !!!


Citrus Chicken Salad

6 ounces cooked chicken breast, shredded, or one 6-ounce package refrigerated cooked chicken breast strips*
2 cups fresh baby spinach
1 11-ounce can mandarin orange sections, drained
1/2 cup loose-pack frozen whole kernel corn
2 tablespoons white wine vinegar or cider vinegar
1 tablespoon Dijon-style mustard
2 teaspoons snipped fresh oregano or 1/2 teaspoon dried oregano, crushed
2 teaspoons low-sugar or low-calorie orange marmalade
2 teaspoons salad oil
1/8 teaspoon salt
1/8 teaspoon ground black pepper

1. Divide chicken between two small resealable freezer bags; freeze overnight.

2. Divide spinach, mandarin oranges, and corn between two airtight storage containers. In a screw-top jar, combine vinegar, mustard, oregano, orange marmalade, oil, salt, and pepper; cover and shake well. Divide dressing mixture between two small resealable plastic bags. Chill salads and dressing overnight.

3. For each serving, pack a salad container, a bag of dressing, and a bag of chicken in an insulated lunch box with an ice pack. Serve within 5 hours.

4. Just before serving, add the dressing and chicken to the spinach mixture. Toss to coat. Makes 2 servings.

5. *Test Kitchen Tip: If using the packaged refrigerated cooked chicken breast strips, omit the 1/8 teaspoon salt from the dressing.

Sloppy Chicken Joes !!

I have to have someone over to try these out ?? Who will come to dinner??




Ingredients


Nonstick cooking spray
3 pounds uncooked ground chicken or uncooked ground turkey
2 14-oz. jars pizza sauce
2 cups frozen (yellow, green, and red) peppers and onion stir-fry vegetables, thawed and chopped
1 14.5-oz. can diced tomatoes
8 hoagie rolls, split
8 slices mozzarella or provolone cheese (8 ounces)

Directions

1. Coat a large skillet with cooking spray. Heat skillet over medium-high heat. Add chicken to hot skillet; cook until chicken is no longer pink, stirring to break apart. In a 3-1/2- or 4-quart slow cooker, combine chicken, pizza sauce, vegetables, and undrained tomatoes.

2. Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours.

3. Arrange split rolls, cut sides up, on an unheated broiler pan. Broil 3 to 4 inches from the heat for 1 to 2 minutes or until toasted. Spoon chicken mixture onto bottoms of toasted rolls. Top with cheese and roll tops. Makes 8 sandwiches.

Nutrition Facts
Calories 661, Total Fat (g) 26, Saturated Fat (g) 4, Monounsaturated Fat (g) 2, Polyunsaturated Fat (g) 0, Cholesterol (mg) 135, Sodium (mg) 1296, Carbohydrate (g) 60, Total Sugar (g) 9, Fiber (g) 3, Protein (g) 47, Vitamin C (DV%) 27, Calcium (DV%) 32, Iron (DV%) 24, Percent Daily Values are based on a 2,000 calorie diet