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NITTINNANA
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Team Challenge - Day 4

Friday, March 15, 2013

Just so no one gets confused, Day #3 was done as a thread on the Mid-Mo team page. Just a simple snack: one individually wrapped square of Ghiardhelli chocolate.

So today will be a dinner meal. I roasted a whole organic chicken, along with two large baked potatoes. Toward the end of the oven time, I made Sautéed Cumin Carrots, a SparkPeople recipe. And, yes, I'll be discussing the recipe in our shared recipe thread on the team page. Suffice it to say here that if you like cumin as a seasoning, it goes well with carrots!

I had 4 ounces of skinless breast meat, half of one potato, and a cup of the carrots. I topped the potato with 1T of what I call modified butter in my groupings, 1/8 cup nonfat Greek yogurt, salt and pepper. (I keep a small bowl in the fridge of equal parts butter and olive oil). And BTW, I used my modified butter when it called for butter I the carrot recipe. I had my usual ice water as my beverage. Dinner had 463 Cal, 43 Gm carbs, 19 Gm fat, 31 Gm protein.





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