efoodie

Losing Weight eating Chicken Cordon Bleu!

  Well, I survived week one, and amazingly lost 3 and a half pounds! Like many foodies, my biggest issue with weight is portion control. If it tastes good, I want more. Now, I'm re-training myself to be satisfied with less, but making sure what I eat is delicious. When I stumbled onto this recipe, I knew it would be good before I even made it. Is it just me, or can you envision exactly how something will taste just by reading a recipe? I usually can, and love when it's even better than I imagined.

This recipe is very easy, and it also prompted me to cook up a bunch of thinly sliced chicken breasts the next day, using the Panko crumbs and a bit of thyme and rosemary for flavor. A squeeze of lemon and I'm reminded of one of my former guilty pleasures, Veal Milanese, which is breaded and pan fried in olive oil.  It also works as chicken parm when you top with tomato sauce and some lowfat cheese.

Chicken Cordon Bleu, adapted from Weight Watchers, 5 points, one serving.

Just take a 4oz boneless breast, cut or pound to 1/4 inch thick, top with 2 slices of deli ham, and a wedge of laughing cow cheese, garlic and herb or your favorite flavor(lowfat Alouette or Boursin or even goat cheese would also be good). Roll up, then lightly coat with honey mustard or dip in eggbeaters (I like the flavor that honey mustard adds) and roll in either shake and bake or panko crumbs. (I used panko and loved it. Secure with a toothpick,  spray with Pam, and bake at 350 for about 20 minutes.

:) Pam

Better than Baja Fresh Shrimp Tacos

I only just recently discovered Baja Fresh Grill, and have fallen madly in love with their shrimp tacos. Mexican is my favorite though. I've been savoring guacamole way before most people in New England even knew what it was.  In high school, I was such a good customer of our local Taco Maker that they repeatedly offered me a job, which I wisely declined. I was already working at the local movie theater, and unlimited free popcorn and damaged candy was enough. I once worked at a Dairy Queen and gained ten pounds my first month from eating all my mistakes. I made a surprisingly high number of them. Same thing happened when I worked at a Blue Chip cookie store, ten pounds in one month.  Do you see a pattern here? I did learn how to make great cookies though, ten different kinds from one master batter. Once my WW life settles down, I'll have to revisit those recipes. :)

But back to Mexican. Have you ever had Taco Maker's Macho Nachos? They truly are amazing. A pile of chips topped with refried beans, lots of freshly shredded cheese and olives, then they steam it quickly so the cheese melts and everything heats and blends together. Add guacamole, sour cream, salsa, and it's pure heaven. I used to eat an entire order without batting an eye. Fortunately, there are no Taco Maker's around any more, not in this neck of the woods. But, there is Taco Bell, and loads of other more upscale Mexican restaurants, like Sam Diego's. Now as suspected, the points value for an order of nachos is just off the charts, double or even triple my daily allotment. So, how to fit Mexican into my WW world?

Baja Fresh. WW wasn't even a thought when I first discovered this chain, which is new to our area. I'm a shrimp addict anyway, so decided to try the shrimp tacos. Baja's claim to fame is all fresh ingredients, and very authentically California style Mexican, which is a bit new for New England. As I mentioned, I was hooked early, probably due to living in Phoenix my Freshman year of high school, where my Dad indulged his love for all things hot and spicy and dabbled in recreating the dishes at home. He made an amazing steak and potato burrito that was filled with a hot and spicy tomato flavored shredded beef and tender potato mixture, that he rolled in flour tortillas and baked in the oven so the outside got all hot and crispy. To this day, that's my favorite way to heat up a burrito. Even those ones they sell in the convenience stores can be upgraded considerably by a quick zap in the microwave and then a fifteen minute bake. Serve it up with salsa and sour cream on the side, and it'll do in a pinch.

I've inherited my Dad's taste for hot and spicy, and at Baja you have the option when you order of mild or hot. Hot is delicious, not too hot, but with great flavor. It's served on a soft, lightly grilled corn tortilla, topped with chopped onion, tomato and cilantro. The shrimp are small, diced and even better with a squeeze of fresh lime that is available on the side. The taco is also served with a small portion of chips, and you can get a little side of guacamole, about a quarter of a cup. This is a tasty small meal that will only set you back 9 points for everything.  If you forego the chips, you can have a second taco and count it as 8 points, plus 2 if you get the guac.

This is already a staple of my WW diet. I introduced a friend to Baja on Saturday, but she wasn't as impressed. She had the chicken though, not the shrimp, and she didn't love the soft corn tortillas. They are an acquired taste, but remind me of my first visit to California, where I first discovered Cilantro. Now, of course it's everywhere. At Baja, they have a salsa bar, like most California places I went to, with different types of salsa, jalapenos, chopped cilantro, and onions.

I've already had these twice in one week, and that wasn't enough, so I decided to try and recreate them at home. I had the corn tortillas on hand because one of my favorite breakfasts, which fits nicely into WW, is scrambled eggs with salsa in a tortilla. You just scramble the eggs, set them aside, and heat the tortilla in the pan until it's nice and soft on both sides. Add the eggs, and salsa and it's delicious, and only 6 points, or a mere 2 if you use egg beaters (the Southwestern ones are good for this).

So, I made my own shrimp tacos for lunch, and they were fabulous. Just as good, better even than Baja and less points. Baja serves each taco with two tortillas. I just use one, so for two shrimp tacos that were overflowing with sauteed shrimp, tomato, onion, cilantro, hot sauce, fresh chopped avocado and lemon, I only used 6 points.

There's two ways you can make these. The way I did it, which involves a little chopping, or you could make it even simpler, by just using a quarter cup of your favorite salsa when you saute the shrimp, then dump them in the warmed tortilla, top with avocado or guac if you like, and more salsa or chopped cilantro and onions.

Here's how I did it.

Shrimp Tacos

This makes one serving, 6 points

4 oz shrimp, about 10 small ones

2 tablespoons water

1 tablespoon (or tsp...depending on how spicy you like it) hot sauce

1 small tomato, chopped

1 small onion chopped

handful of cilantro, chopped fine

1/4 of an avocado chopped or 1/4 cup guacamole

2 small 6" corn tortillas

Lemon or Lime juice to taste

In skillet over medium heat, add shrimp (I used already cooked ones, if you use raw, you'll just cook a few minutes longer. Shrimp cook very quickly.) Remove tails and discard. Add 2 tablespoons water, and tablespoon hot sauce (I used Frank's red hot. Start with a tsp if you are worried about it being too spicy).  Cook for a few minutes until water evaporates, stirring and dicing the shrimp in the pan into small pieces. Add chopped tomato and onion, and squeeze the juice of half a lemon/lime in. Once the onions and tomato soften and the shrimp are firm, about 2 minutes or so, turn heat off. 

Place tortillas in another skillet over medium heat and cook for 20 seconds or so on each side, until softened. Place tortillas on a plate, top with chopped cilantro and avocado, then add shrimp mixture.

Enjoy!

:) Pam

My First Day on Weight Watchers

I signed up last night, along with two of my friends and regular eating buddies. Since our typical 'night out' these days is cooking in and drinking generous amounts of wine, I'm glad that these two are doing the diet with me. Weighing in was painful. My goal is to lose 20 pounds, which will put me back into a size 4/6, which would be a place I haven't been to in about ten years. :)

So, the diet started today. I'm on the 'flex-plan', which means that everything you eat has a point value that you track throughout the day and you have a certain amount of points per day. Once you reach your limit, you're done.  The good thing is that nothing is off-limits, as long as you factor in the points value. Okay, a few things are off-limits for awhile, like a plate of loaded nachos, which has more points than I'm allowed to have for the entire day. :(

But, I discovered a trick. Yes, I'm only one day into this diet and I'm already looking for ways to be bad. The day started off great, a banana and coffee for breakfast, scrambled eggs and a tortilla and salsa for lunch, snack of pineapple and strawberries. Then 2 o'clock hit, and I wanted substance. God only knows why, because I rarely eat fast food, but I had an overwhelming craving for a Burger King fried chicken sandwich. That's 13 points. More than half my daily total. But if I got a grilled one, it's only 9 points.

I thought about it for all of a minute before running up the road to BK and the drivethru. Got the grilled sandwich and a diet coke, came home, all excited and took a bite. Let's just say I was underwhelmed. The fried one is so much better. I'd eaten half when I had the best idea of the day, throw the other half out. That way I've only used up 5 points.  Next time I'll go for the fried one. :)

So, that's today's great diet tip. If you're craving something, have it, but only have half, or a small portion, so you satisfy the craving and still stay on track with your points.

Tonight's dinner is one of my favorites that happens to be low-fat. I make this on a piece of tin foil, just put the salmon in the middle, add the seasonings, and gather up the sides to cover it fully, like a packet. This helps it steam in its own juices and there's no mess.

     Salmon with Dijon, Honey, and Balsamic

     1 piece of salmon, 6 oz

    1 tsp dijon mustard

    1 tsp honey

    2 tsp balsamic vinegar

   1/4 of a tomato, diced

   1/4 of an onion, sliced thin

Preheat oven to about 350. Place salmon in middle of a one foot square piece of tin foil. Spread the mustard over the top of the salmon, then spread the honey evenly over the mustard. Lay the onions and tomatoes evenly over the salmon. Pour the vinegar over the top. Bring the sides of the foil up and close over the salmon. Bake for about 20 minutes.

One serving, 7 points

:) Pam