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MAMAJO1958's Photo MAMAJO1958 Posts: 4,387
2/6/08 4:12 P

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You guys are making me hungry!!!

~~~Jo~~~






 current weight: 205.4 
 
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U_NIQUE's Photo U_NIQUE SparkPoints: (0)
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2/6/08 10:39 A

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Garlic Chicken and Stir-Fried Veggies- Makes about 6 servings and you can easily get 2 servings of veggies out of this :p


1 pound boneless, skinless chicken breasts

Marinade:
1 tablespoon light soy sauce
1 tablespoon dry sherry
4 garlic clove, finely minced
2 green onions, finely chopped on the diagonal
a few drops sesame oil
2 tablespoons light soy sauce
1 tablespoon dry sherry
1/4 teaspoon chili paste

2 tbsp Peanut Oil for stir-frying

Stir Fry Veggies
1 cup mung bean sprouts
3 cups broccoli florets
1 cup carrots, sliced thin
1 small zucchini
1 sweet red pepper
1 cup celery, sliced thin
1/2 cup water chestnuts
3 cloves garlic, minced
1 medium scallion, white part minced and greens cut into 1/2-inch lengths
2 tsp. ginger, freshly grated
2 tbsp Stir-Fry Sauce (whichever brand you prefer, I use Kikoman)

2 tbsp. peanut oil for stir-frying


Directions:
Cut the chicken into bite-sized cubes. Place in a bowl, mix in the marinade ingredients and marinate for about 30 minutes.
While the chicken is marinating, prepare the green onions and garlic. Cut all the vegetables into bite-sized chunks (carrots and celery should be sliced thin). Set aside the broccoli. Plunge broccoli flowerets in hot water for 3 minutes and drain.
Combine the sesame oil, light soy sauce, sherry and chili paste in a bowl and set aside.
Heat wok and add oil. When oil is ready, add the marinated chicken. Stir-fry briefly on high heat, then add the garlic and green onion.
Add the remaining ingredients and combine (total cooking time should be about 5 minutes).
Add additional oil if needed. Add all vegetables except the bean sprouts. Stir several minutes, until the vegetables are crisp and tender. Add the sprouts and cook 2 more minutes.
Make a space in the center and add the minced garlic and ginger -- let them cook in the center for 1 minute. Mix the cornstarch and sauces into the water. Add to the center space and allow to bubble until it begins to thicken and then quickly stir to coat the vegetables.

Serve hot over steamed brown rice if you wish.


Actual cooking time should only be about 5 minutes total for the chicken, and another 5-7 for the veggies, depending on how crisp you like yours. Feel free to sub out another type of oil for the peanut, I don't USUALLY use it, but thats how the recipe was given to me, lol. And also, you can sub out water or stock (veggie or chicken work well in this, aim for low sodium varieties though) for a great deal of the oil. Start with maybe 1 tbsp oil and whenever you need to add more, add water or stock instead.

This serves six very well if you add just a little brown rice for extra filler. Otherwise I'd stick to 4 servings OR maybe double the recipe. You can easily even triple it, but you'd need to work in batches as you don't want to overload the wok.

Nutritional information:
Calories: 235.3, Total Fat: 5.4 g, Cholesterol: 68.4 mg, Sodium: 481.3 mg, Total Carbs: 14.9 g, Dietary Fiber: 5.0 g, Protein: 32.1 g


Habit is habit and not to be flung out of the window by any man, but coaxed downstairs a step at a time. ~ Mark Twain ~


You see things; and you say "Why?" But I dream things that never were; and I say "Why not?" ~ George Bernard Shaw ~


You've got to say, I think that if I keep working at this and want it badly enough I can have it. It's called perseverance. ~ Lee Iacocca ~



 current weight: 263.0 
 
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JENNTINYSAM SparkPoints: (64,351)
Fitness Minutes: (166,848)
Posts: 7,085
2/6/08 8:29 A

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Saucy Cauliflower

1 (10 oz.) package frozen cauliflower
1 tablespoon butter
1 tablespoon flour
dash salt
1/2 cup milk
1/3 cup crumbled blue cheese
2 teaspoon prepared mustard

Cook cauliflower according to package directions; drain well.
Melt butter in saucepan. Blend in flour and salt. Add milk all at once. Cook
and stir till bubbly. Stir in cheese and mustard.
Add cauliflower. Heat through.
Serves 4

4 Servings

Amount Per Serving
Calories 152.0
Total Fat 14.2 g
Saturated Fat 4.2 g
Polyunsaturated Fat 5.8 g
Monounsaturated Fat 3.4 g
Cholesterol 13.5 mg
Sodium 276.4 mg
Potassium 110.0 mg
Total Carbohydrate 4.6 g
Dietary Fiber 1.0 g
Sugars 1.3 g
Protein 2.7 g

Vitamin A 4.2 %
Vitamin B-12 2.8 %
Vitamin B-6 4.3 %
Vitamin C 28.7 %
Vitamin D 4.2 %
Vitamin E 9.9 %
Calcium 6.1 %
Copper 0.9 %
Folate 5.9 %
Iron 1.1 %
Magnesium 2.0 %
Manganese 2.8 %
Niacin 1.0 %
Pantothenic Acid 3.7 %

Jenn Mom2SamTiny

Original Weight March 07- 195
Weight May 6th 07 - 185
Weight August 6th 07- 178
Weight
Nov 1st 07 168
December 31st 07 174
Holidays stink
Weight
Jan 11th 08 170
May 4th 08 165
2009
Feb 2009 178
April 2009 165
Oct 09, 09 147.5
New SCALE!! 161.2 Oct 20th 2009


 current weight: 177.0 
 
195
177.5
160
142.5
125
JENNTINYSAM SparkPoints: (64,351)
Fitness Minutes: (166,848)
Posts: 7,085
2/6/08 8:23 A

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Broccoli au Gratin Recipe

4 C. salted water
3 lbs. broccoli, peeled, cut into large uniform pieces
3 T. unsalted butter
3 medium shallots, peeled, minced
2 cloves garlic, peeled, minced
2/3 C. sour cream
1 C. grated Parmesan cheese, divided
1/2 t. freshly grated nutmeg
1/2 t. freshly ground white pepper
1/2 t. salt

In a large saucepan, bring the salted water to a boil. Add the broccoli and boil about 5 minutes. Drain into a colander and spray with cold water to stop the cooking process. Coarsely chop the broccoli.

In a large skillet, melt the butter. Add the shallots and saute 3 minutes, stirring frequently. Add the garlic and saute for another minute.

Place the shallot mixture in a food processor fitted with the metal blade. Pulse a few times to puree. Add the sour cream and pulse 4 to 5 times to mix. Add the broccoli and 3/4 cup of the Parmesan cheese and pulse 4-5 minutes. The mixture should not be overpureed. Stir in the nutmeg, pepper and salt.

Preheat the broiler. Spoon the mixture into a 2-quart broiler-safe gratin or soufflé dish. Sprinkle the top with the remaining 1/4 cup Parmesan cheese. Place under the broiler for 2 minutes or until the cheese is melted and slightly golden. Serve.

Makes 6 cups (12 half-cup servings).

Jenn Mom2SamTiny

Original Weight March 07- 195
Weight May 6th 07 - 185
Weight August 6th 07- 178
Weight
Nov 1st 07 168
December 31st 07 174
Holidays stink
Weight
Jan 11th 08 170
May 4th 08 165
2009
Feb 2009 178
April 2009 165
Oct 09, 09 147.5
New SCALE!! 161.2 Oct 20th 2009


 current weight: 177.0 
 
195
177.5
160
142.5
125
JENNTINYSAM SparkPoints: (64,351)
Fitness Minutes: (166,848)
Posts: 7,085
2/6/08 8:18 A

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That hopefully the whole family will like.

Here is my thread for veggies. If you have a specific veggie that you would like to spice up, ask and I may not have tried them all but if they look easy and like something that I would try. And if I have tried them I will put a note in saying how they went over.
HUGS

Jenn Mom2SamTiny

Original Weight March 07- 195
Weight May 6th 07 - 185
Weight August 6th 07- 178
Weight
Nov 1st 07 168
December 31st 07 174
Holidays stink
Weight
Jan 11th 08 170
May 4th 08 165
2009
Feb 2009 178
April 2009 165
Oct 09, 09 147.5
New SCALE!! 161.2 Oct 20th 2009


 current weight: 177.0 
 
195
177.5
160
142.5
125
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