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Favorite Chicken Recipes

March 4, 2011

Day 17 on Four Hour Body and down 9.5 pounds!

Tomorrow is my cheat day and I have it all planned out:
• I hid a small bag of Kettle Chips from myself and my hubs.
• I have washed and cut the tops off a whole container of strawberries and cut up a cantaloupe.
• Hubs saved me a piece of pizza from the other night.
• I’m planning on getting an Amish pretzel immediately after I teach a two-hour class tomorrow.
• For dinner, hubs is going to get me a cheesesteak eggroll from Pic III and a few wings.
• I’ll probably eat some of my Haribo fruit salad from last week. I will likely be sick all day and all night and miss my healthy routine.

Here are the recipes I promised … if you’re doing Four Hour Body with me, I have noted where to take out the flour. Don’t forget, the hoisin sauce and oyster sauce in the chicken lettuce wraps have sugar in them. I ate them anyway. Maybe that’s why I didn’t lose as much this week? Still feeling great though.

Yummy Chicken Lettuce Wraps
• 2 cups fresh shitake mushrooms – diced small
• 1 lb ground chicken
• 1 dash of course salt and course black pepper
• 3 garlic cloves chopped
• 1/2 red bell pepper – diced small
• 1 can of water chestnuts – drained and chopped
• 3 scallions chopped
• 3 tbsp hoisin sauce
• 2 tbsp oyster sauce
• 1 tbsp sesame oil
• 1 tbsp soy sauce
• iceberg lettuce (quarter into wedges)
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Kristin’s Slow-Cooker Chili

February 12, 2011

This is my new favorite chili recipe … and trust me, I’ve been experimenting! I got it from my girl friend Kristin, and I love the sweet (from the baked beans) and hot combo. My next chili recipe to try out will be with steak chunks. Anyone have a good one to share?

• 2 pounds ground beef
• 1 onion, chopped
• 1 (1.25 ounce) package chili seasoning mix
• 1 (6 ounce) can tomato paste
• 1 (16 ounce) can kidney beans, undrained
• 1 (16 ounce) can basic/classic baked beans
• 1 (10.75 ounce) can condensed tomato soup
• 1 (10 ounce) can diced tomatoes with green chile peppers

In a large skillet over medium heat, cook beef and onion until beef is brown. Stir in chili seasoning and water. Pour beef mixture into a slow cooker and stir in tomato paste, chili beans, baked beans, tomato soup and diced tomatoes with green chiles. Cook on low 2 hours. (I left it on low all day, it’s fine.)

Kristin serves it on rice and adds tobasco and sriracha. I eat it plain with a side salad (homemade dressing!) and sriracha to taste.

This is an awesome meal to make on a Sunday and bring to work. Kristin says it freezes well!

Photo by timlewisnm.

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Awesomely Easy Eggs – Protein on the Go!

January 4, 2011

My co-worker mentioned that she knew of an old-school Weight Watchers recipe for eggs you make in a muffin tin. We talked about how easy they are to make, freeze and reheat — VERY important especially if you’re trying to eat throughout the day (and not munch on crappy food!).

So I got the Weight Watchers recipe and didn’t like the hash browns it called for. Brave me, I made up my own thing completely. Here’s the recipe for the batch I made. You can easily substitute your own ingredients.

Ingredients:
• Cooking spray
• Large carton of egg whites
• Frozen spinach – thawed, drained/squeezed
• Chopped red pepper
• Shredded cheese – cheddar or mozzarella
• Chicken apple sausage – cooked out of the casing and chopped

Preheat the oven to 350 degrees. Spray a muffin tin (or two tins) with cooking spray. Pour egg whites in each tin hole, and fill the hole about half full. Add spinach to each tin. Add red pepper, sausage and cheese. Pour more egg whites in the holes, and be sure to leave about half an inch in each hole because the eggs will rise when baked.

Place the tins in the oven for 15 minutes. Let cool.

From freezer to meal
After making the mini omelets, I packaged them — two mini omelets in a small snack bag — and froze them. This morning, I ate them and so did my hubs. SCORE! It was easy — microwaved two mini omelets for one minutes on each side. For mine, I toasted a whole wheat bagel thin, put a slice of American cheese on each side, and put the eggies in it for a sandwich. DELISH!

Batch two
My next round, I’m going to make all veggie and use mushrooms, asparagus and some fresh herbs. I might even do a salsa and eggie one.

Egg-cetera
I found this was a really good way to use up my veggies since I buy them in bulk.

If you make them, please let me know! I’ve gotten really good feedback from people so far

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