Monday, February 17, 2014
I did not realize that there were TWO Salsa Chicken recipes - one for the stove top, one for the crock pot. Which turns out better?
STOVE TOP SALSA CHICKEN
4 3-ounce portions of chicken breast (skinless and boneless)
2 cups salsa (any variety)
1 cup brown rice, uncooked
Bring two cups of water to a boil in a medium saucepan. Add rice, cover the pot and reduce heat to medium-low. Cook 30 minutes, or until rice is tender.
Saute chicken breasts in a nonstick pan set on medium-high heat. Cook about 6-8 minutes on each side. Add salsa to pan and heat through.
When rice is cooked, place 1/2 cup of rice on a plate and top with one piece of chicken and about 1/2 cup of salsa.
Serve with a green salad, broccoli or green beans.
You can also make this dish with 12 ounces of shrimp or tofu.
Makes 4 servings: 1/2 cup brown rice, 1/2 cup salsa and 1 piece of chicken.
Number of Servings: 4
For recipe and nutrition:
SLOW COOKER SALSA CHICKEN (New & improved version? More ingredients than the last time I looked. Comments from Chef Meg.)
This is THE most popular recipe on SparkRecipes. We've added more vegetables and reduced the sodium drastically to make it even better.
2 pounds (32 ounces) chicken breasts, boneless and skinless
1 cup salsa, homemade or purchased
1 cup petite diced canned tomatoes (choose low-sodium)
2 tablespoons Taco Seasoning
1 cup onions, diced fine
1/2 cup celery diced fine
1/2 cup carrots, shredded
3 tablespoons sour cream, reduced fat
Birdie, one of our most successful members to date, is a doctor and mother of five. Having lost 143 pounds on SparkPeople, she is always on the lookout for healthy recipe ideas, but they have to be quick and easy. “I'm not a good cook,” she confesses, but this is one dish she serves regularly without worry. She's not the only member who's making this for dinner: the recipe has been rated more than 2,700 times!
Salsa Chicken is easy to make; just put all the ingredients in a slow cooker and let the machine do the work. There are infinite variations, and your family is guaranteed to like each one.
6-8 hours to prepare; 15 minutes of active cooking time
Makes 8 one-cup servings of chicken.
Place the chicken in a slow cooker. Sprinkle the taco seasoning over the meat then layer the vegetables and salsa on top. Pour a half cup water over the mixture, set on low and cook for 6-8 hours. The meat is cooked when it shreds or reaches an internal temperature of 165°F. When ready to serve, break up the chicken with two forks then stir in the sour cream.
Makes eight 1 cup servings.
Recipe & Nutrition:
Thursday, January 09, 2014
Thyroid needs fluctuate with age and metabolism, so adjustments are needed as the body adjusts and changes. My TSH is higher than it should be so I need to argue with my doc to get a med increase. It is in "normal" range, but with the meds I am taking, it should be much closer to zero. On top of the thyroid problems, I am an emotional eater (stress and boredom are triggers) and crave carbs (salt and crunch are required). I need to reduce carbs to make progress but it is so hard when they call to me… and lately, maybe because I need an adjustment, maybe because I have a stressful job (plus taxes are coming up), the carbs are not just calling, they are SCREAMING at me. So I need to get two monsters under control – the thyroid and the carbs. Along with all that, I have my age and menopause to contend with, further reducing the metabolism. On top of the metabolism and hormone problems, I have foot problems, too – Morton’s neuroma (an inflamed nerve) and bunions. So I have to be careful with foot movements – no tip toes or rotating on the ball of my foot, and careful foot-flexing movements. I modify what I can to work with the feet and try to not get too frustrated. Gaining happens very fast. Loss seems to happen very slowly no matter what I do. So an ounce at a time, I keep going.
Sunday, January 05, 2014
In January 1979, I was young and weighed 118 (and thought I was too heavy). In August of 2008, I weighed 128 and had been that weight for at least 10 years. So, I was reasonably stable weight-wise, gaining 10 pounds over 30 years, typical for having a baby and getting older.
Then it all changed.
I quit smoking in August of 2009. The weight piled on – I went from 128 to 165 in 3 to 4 months without overeating. In December, my doc discovered that my thyroid had stopped functioning. My TSH (what they typically look at for thyroid function) had gone from 1.4 in Dec 08 to 45.89 in Dec 09. 3.0 was the top of the “healthy adult male” normal range (what the labs show as "normal"). 1.4 was what my normal used to be. So, between the thyroid and the smoking, my metabolism was operating at probably 45% of what was usual for me. Finding the right medication and dosage took several years and three doctors. Five years later, I have lost only 19 of those pounds, and a few keep finding me again no matter how often I lose them. I'd like to hit 125 again - hopefully this year!
Wednesday, January 01, 2014
I found this on another Sparkmember's blog. Interesting info!
I found the last page particularly interesting - the woman they studied ate little protein and way too many carbs, and could not lose weight. She was exercising a lot, but her body was burning mostly carbs. She cut back on carbs and lost weight. The percentages of fat, carbs and protein were the key.
DH and I both need to lose pounds and inches. It is time to reevaluate the family's food composition and daily activity.
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