Chinese Chicken Salad

I made this tonight and was astonished.  No oil, no crispy wontons... it was perfect.  My fiance ate it all without hardly saying a word.  We are 60 days away from saying I do...  and I have 15 pounds to go.  No doubt I will get it done.

• 1 small head of cabbage
• 2 thin cut chicken breasts, cooked & chopped
• 3 green onions chopped
• Fresh ginger, grated
• 3 cloves of garlic, crushed
• 3 tablespoons liquid aminos (you can use low sodium soy sauce)
• 3 tablespoons apple cider vinegar
• Red pepper flakes
• Salt & pepper to taste
• Sriacha to taste
• Cooking spray
• 1 lemon juiced
• Truvia (sugar substitute)

1. Spray pan with cooking spray.  Salt and pepper both sides of chicken breasts.
2. Add chicken to skillet, and brown both sides. Add lemon juice.   Remove from skillet, and cut up into chunks
3. Chop cabbage, and add to bowl.  Add chopped onions, ginger, & garlic.
4. Combine chicken, apple cider vinegar, aminos, red pepper & sriacha.  
5. Chill for at least an hour

Make sure you taste it.  I added the Truvia at the last minute, and it made all the difference.  Asian food is my absolute favorite... and this was a nice way to not overload myself with oil and carbs.  If you aren't low carb, try some crispy wontons.  Amazing.

How I Lost 15 Pounds in 30 Days

It should have been 30... but I have a love for wine, pizza & chicken wings.  I also travel a lot for work, and my job includes many evenings hosting happy hours with delicious fried snacks & alcohol.  One of the times, I just had to completely ignore the 110 pound girl scarfing down an entire plate of buffalo wings while she discussed strategy with me.  I went back to my hotel room shaking my head.  How the hell could she eat that and be so skinny?

Here are my not so big secrets.

1. Despite what you think you can't live without... and yes I'm gonna say it, you do NOT need processed carbs.  Eat an entire plate of bacon before you reach for a couple pieces of toast.  Just order salad without croutons, and there is no reason for an entire plate of pasta.  My Italian mother would slap my face if she read this.
2. Back off the fruits.  Fruits are full of sugar, especially bananas, citrus, and other topical fruits.    Also juice is the devil.  You're missing out on the fiber.  It's bad... bad... bad.
3. You don't need a ton of protein.  4 grams (or as big as the palm of your hand) is totally enough.  The first few days you may think you are starving, but you totally get used to it.  If you're starving- eat raw vegetables.
4. Yes I know, there are carbs in vegetables.  It didn't bother me.  Eat jicama, celery, cabbage, swiss chard... etc.  If you want a carrot, eat some celery. Carrots are full of unnecessary sugar.  Bad.. bad.. bad.
5. Oil isn't necessary.  I've invested a ton in cooking spray... and while that sounds boring... that's all I needed.  
6. Mustard, vinegar, pepper, hot sauce...etc.  If you like spicy food- this is a good thing.  If you want to use salt, get some Himalyan pink salt.  Be careful though.  Salt was one of my vices.
7. Go five days in a row without putting cream in your coffee.  You won't miss it.
8. Invest in Greek yogurt, ostrich sticks, and whey protein.  I have used ostrich sticks as meal replacements and been just fine.  http://www.amazon.com/Ostrim-Ostrich-Snack-Pepper-sticks/dp/B00099ZGFG
9. I replaced chicken broth with vegetable broth 100% of the time and didn't miss it.  Also if I had to use beef broth- I used 1/2 broth and 1/2 water.  I didn't notice a thing.
10. Chicken breast, scallops, white fish, Canadian bacon, ground turkey, imitation crab & egg white omelets 
11. Vodka.  Limit the wine as much as possible, walk away from beer (mmmm beer), and measure the shot in every glass.  Each shot of vodka is 60 calories, and drink it with club soda and lime.  Not the tastiest drink...but you ARE putting poison in your system.  Is it supposed to be all fun?  Probably not.
12. Find a paleo, diabetic, or HCG cookbook.  This... has been a lifesaver.  http://www.amazon.com/The-HCG-Diet-Gourmet-Cookbook/dp/0984399909

Relationship weight is a killer.  Fiance and I have been together for almost a year, and during the first 8 months we filled it with hot dogs, red meat, mashed potatoes, butter, beer & other deliciousness.  One day I looked in the mirror and couldn't believe what happened.  I'm sure the fact that I turned 32 this year doesn't help.  :)  

I also have a ton of support at home.  Living with a diabetic is life changing, and I understand how important it is to stay on top of this stuff.  I still have some to go- but these are my "secrets." I'll try to continue to post recipes as I come across them. I also am aware that I don't have all the answers, but this is what happened to work for me.  I have made my life so much about food!  It hasn't been a bad thing, but it's nice to switch gears every once in awhile.

HCG Beef Bourguignon

I made a discovery the other night.  This dreamy fiance of mine owns a cast iron skillet.  Not one of those fake ones... this thing is heavy.  It looks like something my mom used to have in the 80's.  I took a stab at a healthy version of beef bourguignon...  it's not quite up to Julia Child standards.  I also added mushrooms. I'm not sure if this is a cardinal sin, but it didn't seem fair not to have them with the yummy onion and garlic. More healthy stuff folks...  if you want to make it more yummy and less than 190 calories... add some red wine and butter.  Mmmm butter.

• 1 package beef stew meat
• 1 cup of beef broth  (I make my own with "better than bouillon."  If you keep it in the fridge you will never have to buy beef broth
• 3 tablespoons tomato paste
• 1/2 onion sliced
• 1/2 cup button mushrooms, cubed.
• 2 tablespoons red wine vinegar
• 3 cloves of garlic, crushed
• thyme
• marjoram
• salt & pepper
• cooking spray

You don't need a cast iron skillet... you can use a stockpot.  You can also get top sirloin and cube it.  Stew meat needs a long time to cook.  Mistake to come later- corrected in recipe.

1. Spray pot with cooking spray and place over medium heat
2. add onions, mushrooms and garlic.  Cook over medium heat for about 3 minutes until tender.  Add marjoram, thyme and salt & pepper
3. Add beef.  Cook with veggies until browned.  
4. Add stock & red wine vinegar.  Stir in tomato paste
5. Simmer over low heat for at least 3 hours

The timing of it is where I went wrong.  If you choose to cube top sirloin... I'm sure you only need to simmer it for 30 minutes or so.  If you use stew meat... no doubt it will be yummy... but it needs time to break down. If you do decide to use butter & wine you most likely won't need the vinegar.  I just wanted that wine flavoring. The sauce was very flavorful though- and I will make this again. This time when Fiance is in town.  :)  

HCG Chicken Picatta

The original recipe calls for veal... and I'm all about veal... but it is really fatty, and also the store didn't have it.  I decided to try it out with chicken, and I'm definitely not sorry.  Since it's been over two weeks since I've had a carb- I have figured out how not to miss them.  The original recipe suggested pounding out melba toast (which is definitely the least of the carb evils), but I also left that out.  Less than 90 days till my St. Lucian wedding!

• 2 thin chicken breasts
• cooking spray
• 1/4 cup vegetable broth
• 2 tablespoons capers (without juice)
• 1 lemon, juiced
• 2 cloves of garlic, chopped
• Paprika to taste
• 1 bay leaf
• salt & pepper to taste

1. Season chicken with paprika, salt & pepper.  Spray a pan with cooking spray, and use about 1 tablespoon of lemon juice in the pan.  Heat pan on medium high heat.  When pan is hot- add chicken, and cook on both sides until brown.  Set chicken aside.
2. Deglaze pan with vegetable broth & left over lemon juice.  Add chopped garlic & bay leaf.  Cook on medium high for 1-2 minutes.  
3. Add chicken back to pan, and simmer on low heat.  Add capers.  Cover if necessary to cook chicken.  

This was pretty good for a low calorie, low carb meal.  If you like lemon and capers- it's definitely good.  I served it with baked asparagus.  Enjoy!

Very Lowfat Bunless Hot-Dogs With Cabbage Two Ways

As you may have noticed- I am suffering through an HCG diet.  This means daily hormone injections and 650 calories per day.  No cheese, no carbs.  It's been about 2 weeks, and I'm down about 12 pounds. Relationship weight is a killer!  This means I have to get extremely creative.  This entry goes against my new granola ways of eating non processed and organic foods... but I have to say... it's my play on my vice.  Hot-dogs.  I am SUCH a hot-dog girl.  I pile on the toppings too.  Let's get after it.

Start here.  You can get almost fat-free hot-dogs at the grocery store, did you know that?!  I lost 10 pounds in college eating only these things and piles of spinach.  Bringing it back baby!

• 2 low-fat hot dogs
• Sauerkraut
• Chopped fresh onion
• Spicy brown mustard
• Fresh cabbage, chopped
• Ground coriander
• Black Pepper

1. Place chopped cabbage in a pot with about 1/2 cup of water.  Add coriander & pepper.  Turn on medium high and steam.
2. Place two hot-dog franks in a pot of boiling water.  Cook until "plump" & done
3. When hot-dogs are ready place on a plate.  Cover with sauerkraut, chopped onions, and brown mustard.  

It's about 120 calories give or take.  Dress the hot-dog how you want, but this is how I like it best.  I think next time it's Chicago style without the bun.  :)

HCG "Friendly" Chicken with Mushroom Gravy & Steamed Cabbage

As you may have noticed, the blogs have slowed down.  This is partly because of crazy travel between the two of us, and also that we both jumped on the crazy diet bandwagon.  We have engagement pictures in LA on April 28th, and both of us need to  drop the last 9 months of deliciousness this relationship has brought on.  :)  If I do post- they will most likely be healthy and boring... but good enough to post right?

The only not so HCG friendly thing about this recipe could be the sodium in the package gravy.  This will prove to be my downfall if anything.  However after 1 week- I am 8 pounds down, so hopefully this one didn't hurt me too badly.

• 1 packet McCormick mushroom gravy mix (any mushroom gravy would be fine)
• 1/2 cup sliced fresh button mushrooms
• 1/2 cup sliced fresh onion
• 3 cloves of garlic, chopped
• 2 boneless, skinless chicken breast halves
• 1/2 fresh green cabbage, chopped
• White pepper
• Mrs Dash lemon pepper
• Garlic powder
• Ground coriander
• fresh ground black pepper
• Cooking spray

All the spices are too taste.  Since I am spending a lot of time trying to figure out how to make my food more flavorful... I'm using quite a bit.  

1. Season the chicken with garlic powder, white pepper & Mrs. Dash.  Spray frying pan with cooking spray (enough to cook the chicken).  You can also make this recipe non HCG friendly by using olive oil.  Brown chicken on medium high heat
2. While chicken is browning, place cabbage into a sauce pain with about 1/2 cup of water.  Season cabbage with coriander & fresh ground black pepper.  Place burner on medium high to steam cabbage
3. Cook gravy according to package directions.  (It's pretty easy, put 1 cup of water in and bring to a boil, simmer to thicken)
4. Spray another frying pan with cooking spray.  Place sliced onions, mushrooms & garlic in pan, and stir over medium heat.  In order to get the veggies to soften- cover and cook 5 minutes, stirring often.

At this point you will now have 4 burners... but you are about to condense to 2.  :)  As soon as the chicken is about cooked through & the gravy is thickened... place veggies & gravy into pan with chicken & simmer.  Depending on the thickness of the gravy, you probably don't need to cover.

By the time all of this is done, the cabbage should be steamed and delicious.  

My fiance kept saying, "oh my god this is so good..."  It turned out pretty peppery, that's why I didn't put amounts for spices.  Do what works for you.  

Yay for crash diets!

Crunchy Chicken

Cooking with soups baby!  My new husband is totally agreeable and I love it.  It's such a simple concept, and it warrants only getting a few items at the store.  This came out really salty, but I will modify the recipe to try to avoid that.

• 2 tablespoons all purpose flour
• 1 and 1/2 cups stuffing- any kind will do.  We used Stove Top.
• 1 can of cream of chicken soup
• 1/2 cup of milk
• 2 boneless skinless chicken breasts

1. Heat the oven to 400 degrees
2. Put flour & stuffing on separate plates
3. Whisk 1/3 cup of soup and 1/4 cup of milk in a separate dish
4. Pepper chicken & coat with flour, and then dip in the soup mixture.  Coat with stuffing
5. Bake chicken for 20 minutes or until juices run clear 
6. Heat the remaining soup mixture (and combine it with the mixture that's left)
7. Cut chicken in slices and pour sauce over chicken

It was DELICIOUS.  The crunch of the stuffing was awesome, and the sauce was very flavorful.  Gary told me since we had mashed potatoes that he wanted me to double the sauce- which I agreed.  I also salted the chicken which turned out to be the mistake.  There is enough sodium in the soup as well as the stuffing.  

This was an easy weeknight dinner!

Kale Chips

Okay guys- this one is super easy.  I always keep a bag of kale off hand because you can always make this for a side or a healthy snack.  We threw a couple of strip steaks on the BBQ, sauteed some mushrooms and onions, and had the kale chips on the side.

• 1 bushel fresh kale
• kosher salt to taste
• 2 tablespoons extra virgin olive oil

1. Preheat oven to 350 degrees
2. Wash kale and do a rough chop.  This will cook down- we never make enough.  Dry kale and add to a cookie sheet.  Drizzle olive oil over kale and sprinkle kosher salt over all.
3. Place cookie sheet in the oven for 15 minutes

That's it!  I also used red pepper this time to make it spicy, and it was delicious and crunchy.

Linguine With Clams

It was my dad's birthday a couple of days ago... and I took advantage of his current situation to invite him over for dinner.  :)  My dad and I were divorced at the same time, and I can honestly say we leaned on each other a lot.  It gives me so much joy to actually see him happy.  I know he feels the same for me too.  He has told me so many times that he loves Gary and our lives together- and we are actually able to relax and spend lots of time with each other..  I cherish it.

What better excuse to make my special linguine and clams right?  It's Gary's absolute favorite dish.  After I returned home for the store he also couldn't believe I didn't get a birthday cake and candles.  This prompted him to run out and pick up an ice-cream cake for my dad.  Love that man.  Anyhow enough anecdote... here's the goodness.

• 1 tablespoon extra virgin olive oil
• 1/2 cup yellow onions, chopped
• 1 cup button mushrooms, sliced
• 4 cloves garlic, chopped
• 1 (16 oz) package linguine pasta
• 3 cans clams with juice
• 1/2 cup white wine
• 1 tablespoon sweet cream butter
• grated parmesan cheese to taste
• chopped flat leaf Italian parsley
• salt & pepper to taste

1. Bring pot of lightly salted water to a boil.  Add pasta and cook to al dente.
2. Heat a saucepan on medium.  When oil is hot, add garlic, onions and mushrooms.  Stir in oil to coat, about 4 minutes.  Add salt & pepper
3. Drain one can of clams, but keep juice of other two.  Add clams with juice to saucepan
4. Add wine & butter, and bring to a boil
5. Bring heat down to low, and let alcohol cook off the sauce.  Stir, and wait until it thickens.
6. Strain pasta, and toss with sauce.  Add parsley, & cheese.  Add more salt & pepper as necessary

As always- huge hit with the family.  The grocery store this time around didn't have flat leaf parsley so I had to use the curly stuff.  It was fine, I just chopped it as fine as I could.  This is especially good the next day after the sauce soaks in the noodles overnight.  

I have to include the picture of the birthday cake Gary got my dad because it pretty much melted my heart.  I am so lucky to have such great people in my life, and last night we had a great time.  Well, and lots of wine of course.  :)

49er Buffalo Chicken Wings

Yes I know, the 49ers lost to the Seahawks yesterday.  I can tell you I am so incredibly tired of hearing the taunting from work people- I'm glad it's over regardless of the outcome.  Even though Gary is a Steelers fan- we did spend quite a bit of time in the Emerald City.  I thought it was a perfect excuse to make my special baked chicken wings.  :)

• 3/4 cup all purpose flour
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon kosher salt
• 1 pack of "party wings"
• 1/2 cup melted butter
• 1/2 cup Frank's Red Hot Sauce

1. Line a banking sheet with aluminium foil, and spray with cooking spray.  Mix the flour, cayenne pepper, garlic powder & kosher salt in a freezer bag.  Rinse chicken wings & pat dry.  Add chicken wings to bag, seal, & toss until well coated with flour mixture.  Place wings onto the baking sheet and refrigerate at least 1 hour.  This will make the breading and sauce stick
2. Preheat oven to 400 degrees
3. Melt butter in a sauce pan, and add the hot sauce.  Whisk until mixed well.  Dip the wings into the hot sauce mixture until well coated.  Place the wings on a broiler pan.  This is especially important.  This will make the wings crispy- as the fat drains into the lower pan.  Bake for 45 minutes or until chicken is no longer pink in the center.  
4. For the last 5-10 minutes broil on high to make wings extra crispy
5. Add bleu cheese and extra hot sauce on the side for dipping

I do have a 49er fan in the making at home.  I am working on him- I know that the Steelers will always be his number one team.  However with the Bay Area now considered a forever home....  I think I might be successful in a few years...

Easy Ginger Miso Soup

My guy and I both work at home which proves interesting at times.  :)  Both of us really like to cook- but when we are at work... we are often pressed for time.  Also I have rediscovered Asian food... since I was deprived so long.  Getting ready for Thailand in a few months!

This recipes basically takes lots of Trader Joe's store bought ingredients and combines them.

It's nowhere near homemade, but it's great to keep offhand for a quick meal.  You can also add your own veggies and protein and make it your own.

• Miso Ginger Broth
• Bok Choy (Chinese Cabbage)
• 1 can water chestnuts
• 1 cup cooked shrimp

Start with this.  You can get this at TJ's- it's ready made ginger miso soup broth.  YUM!

Just open and dump into a pot, and turn on medium high.


Rough chop bok choy.  This does cook down.  I love TJ's because you can get fresh veggies already packaged.

Open water chestnuts, and add to bok choy and broth.

Defrost shrimp, and add to the pot.

It should look like this.

Heat an medium high heat and cover for about 10 minutes.

Ladle and serve, and add Sriacha if desired.  I definitely love it spicy.

It's that easy!  Happy Tuesday.

Creamy Lemon Chicken with Capers

I love the cooking with soups concept.  This is where I stray from my mother who doesn't like anything Americanized or outside of the box she is used to. I think it's a great short cut for flavor.  This is a lazy American way to play on chicken piccata- and I think it's amazing.

• 1 lemon juiced
• 4 thin-sliced skinless boneless chicken breast halves
• 1 tablespoon olive oil
• 1 large onion chopped
• 1 can cream of chicken soup
• 1/2 cup dry white wine
• 2 tablespoons drained capers
• 1 cup regular long grain rice (cooked according to package)
• 1/2 cup fresh mushrooms
• 3 cloves garlic, chopped
• paprika, salt & black pepper to taste
• fresh parsley 

1. Squeeze juice from lemon, set aside
2. Season the chicken with paprika & salt
3. Heat the oil in a 12-inch skillet over medium-high heat. Saute the onion & garlic, adding black pepper and a bit of salt.  Set aside
4.  Add the chicken and cook for 3 minutes or until lightly browned on both sides. 
5. Stir the soup, wine, lemon juice and capers in the skillet and heat to a boil. Return the chicken to the skillet.  Add mushrooms, garlic, and onion.  Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through. Serve the chicken and sauce with the rice.
6. Add fresh parsley over chicken and serve 

My guy loved it!   He just bought me a really cool juicer from Sur La Table- it's SO COOL!  

Here it is.  :)

I didn't eat any rice, but the sauce is rich and creamy- it's perfect.  It's a great 30 minute meal for a weeknight.

Pork Roast with Sauerkraut and Kielbasa

Being engaged to a die-hard Pittsburgher is pretty interesting.  I am learning new words every day.  One thing to make my guy less "salty" on New Year's day when nursing his hangover is this German tradition.  I had never really heard of it- but it was super easy to make.

• 1 (2 pound)  boneless pork tenderloin roast
• 2 tablespoons olive oil
• fresh thyme
• salt & pepper
• 4 pounds of sauerkraut
• 1 pound kielbasa, cut into pieces
• 1 tablespoon white vinegar
• 1/2 bottle of your favorite beer
• 1/2 onion

1. Preheat the oven broiler.  Place the roast on a roasting pan and baste with olive oil.  Sprinkle thyme and salt & pepper over the roast.  Brown under the broiler until meat is browned  It should look like this...  
   
2. Chop onion and cook in a frying pan with olive oil.  Set aside.
3. Place 2 pounds of sauerkraut on bottom of slow cooker, and arrange kielbasa along the edges.
   
    When the pork roast is done, place it in the center.  Cover everything with the remaining sauerkraut, and pour onions, vinegar and beer over all.
4. Cover slow cooker, and cook for 6 hours on high

I actually only used 3 pounds of sauerkraut and it was plenty.  I just bought a big jar and a can.  Gary though says he likes to use fresh sauerkraut... which I have never seen.  I guess YINZ in Pittsburgh have that stuff offhand?  :)

Here is the finished product.  The picture doesn't do it justice... it was delicious.  We had our first overnight house guest staying in the Penthouse with us tonight... and there was none left after those two boys were done with it all. Also, I caught my guy sampling some of the kielbasa behind my back when it was cooking in the slow cooker.  I was wondering why there really wasn't that much.... However,  both the pork and kielbasa were amazingly tender.

As a traditionalist... I'm sure we will be making this every New Year's Day for years to come.  Prost my friends.