What are you doing/eating today ( Wednesday)

RNY  6 Years 7 Months Post Op

Morning

Managed to navigate the restaurant last night but the salt from the meal has me up 2 pounds.  Going on a tour of a new golf course this morning - movies this afternoon and thankfully home this evening

STEPS - 5569

EATS

B - 3 slices of jones Cdn bacon

L - 4.8 oz chicken breast stuffed with feta and sun dried tomatoes

S at movies - 1 Turkey stick and 1 Colby Jack cheese stick

D - Salad made with 3 cups of romaine - 1/4 cup of shredded parm - 1 hot feta stuffed jalapeno for some kick - 3 grape tomatoes sliced and 2 TB of Olive Garden light Italian dressing

    4 oz grilled chicken breast on top

S - 1 Cup of coconut milk with 1 TSP of Turmeric and pepper

     Light and Fit Greek in Raspberry chocolate

MYFITNESSPAL totals for the above menu are:  Calories - 966,  Carbs - 27 Grams,  Protein - 113 Grams,  Fibre - 6 Grams

All water and vits - decaf coffee

Have a great one  

I just got home from my MRI so bring on the coffee.  Don't quite get why you have to fast before one but that's behind me.  I just put some chicken on to make garlic chicken so that will be breakfast today.

B - garlic chicken

S - coconut milk with turmeric

L - 1/2 can of salmon with mayo, green onions, celery stuffed in romaine leaves

D - more garlic chicken, green salad

Still haven't made garlic chicken.  Is it on the recipe site under chicken?

Not sure, will have to check.  I have made it with both thighs and breasts and it's far better with thighs, the breasts dry out too much for my liking.  I just use boneless, skinless thighs, most recipes say to use bone in, skin on.  Sometimes I'll use bone in but skinless as I don't want the extra fat and I don't eat the skin anyway.  It's pretty easy, put a bit of olive oil in a pan and pan fry the chicken on both sides to brown it, take it out of the pan, add in a bit more oil if needed and put in lots of garlic cloves, I use about 40 or so, I think the recipe says 28.  Let them soften and brown so medium low heat, I cover the pan to help them get softer faster.  Turn the heat back up and I use a mix of white wine and chicken broth 50/50, add the chicken back in and some fresh thyme then let it simmer.  The garlic gets really soft and the wine burns off and you are left with a jus of sorts, I mash the garlic with a fork into the the broth/wine that is left.  I pepper the chicken before I pan fry it, you could use salt but I never do.  It's ready in 30 minutes top and it's really tasty.  I make a green salad, no dressing then put my warm chicken with some of the jus on top.  I use about 1 cup of wine and 1 cup of broth, some don't like using wine so they use all broth but I like the mix of both.

Oh and I got the deets on cooking with wine so now I"m not too worried :)

I am writing this down - sounds wonderful, especially mashing the garlic into the sauce.  ( would love with mashed potatoes    )

I'm sure it would be.  Charlie loves it when I add mushrooms to it and then he puts it on penne, makes a great sauce for pasta too.  LOL

Sounds good!  Going to have to try this!!

If you love garlic, you will love this.  It's like roasted garlic smashed into it and when I say you may want to lick the plate to get it all, I'm not kidding.

This is the recipe that it's loosely based on but I don't use the flour nor the butter and I don't put it in the oven.  I have a large saucepan with a lid so I do it all on the stovetop.  They don't say to mash the garlic at the end but I just use a fork and ma**** all into the juice.

http://www.seasonsandsuppers.ca/rustic-chicken-garlic-gravy/

I'm going to make this on Sunday!  Love garlic and love chicken!  Thanks for the link too!

I wonder if you could do this with pork tenderloin as well?