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Here's another recipe that I found on the internet. I make it without the 2 cups of cheese, and its still good.
Carol
Chicken Florentine
Ingredients
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4 skinless, boneless chicken breast halves
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1/4 cup butter
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3 teaspoons minced garlic
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1 tablespoon lemon juice
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1 (10.75 ounce) can condensed cream of mushroom soup
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1 tablespoon Italian seasoning
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1/2 cup half-and-half
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1/2 cup grated Parmesan cheese
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2 (13.5 ounce) cans spinach, drained
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4 ounces fresh mushrooms, sliced
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2/3 cup bacon bits
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2 cups shredded mozzarella cheese
Directions:
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Preheat oven to 350 degrees F. Place the chicken breast halves on a baking sheet; bake 20 to 30 minutes, until no longer pink and juices run clear. Remove from heat, and set aside.
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Melt the butter in a medium saucepan over medium heat. Stirring constantly, mix in the garlic, lemon juice, cream of mushroom soup, Italian seasoning, half-and-half, and Parmesan cheese.
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Arrange the spinach over the bottom of a 9x9 inch baking dish. Cover the spinach with the mushrooms. Pour half the mixture from the saucepan over the mushrooms. Arrange chicken breasts in the dish, and cover with the remaining sauce mixture. Sprinkle with bacon bits, and top with mozzarella cheese.
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Bake 20 to 25 minutes in the 400 degrees F oven.
Surgery May 1, 2013. Starting Weight 385, Surgery Weight 333, Current Weight 160. At GOAL!
Weight loss Pre-op 1-20 2-17 3-15 Post-op 1-20 2-18 3-15 4-14 5-16 6-11 7-12 8-8
9-11 10-7 11-7 12-7 13-8 14-6 15-3 16-7 17-3 18-3
I found this one on the internet. I make it without the cream to save calories, and its still delightful.
Carol
Chicken Lazone
Ingredients
1 teaspoon salt
1 1/2 teaspoons chili powder
1 1/2 teaspoons onion powder
2 teaspoons garlic powder
4 whole boneless skinless chicken breasts
1/4 cup butter, divided
½ cup heavy cream - optional
Directions:
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Cut chicken into pieces.
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Combine the seasonings and coat chicken.
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In large saute pan melt butter with a little oil and cook chicken over medium heat for about 7 to 8 minutes, turning once.
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Pour the cream into the skillet and lower the heat.
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Simmer for several minutes, stirring until the sauce thickens then add the remaining butter.
Surgery May 1, 2013. Starting Weight 385, Surgery Weight 333, Current Weight 160. At GOAL!
Weight loss Pre-op 1-20 2-17 3-15 Post-op 1-20 2-18 3-15 4-14 5-16 6-11 7-12 8-8
9-11 10-7 11-7 12-7 13-8 14-6 15-3 16-7 17-3 18-3
More back to basics recipes:
This came from Lauries low carb cook book, one of my favorites. I make it with PB2 to reduce fat and calories.
Chicken with Spicy Peanut Sauce
Ingredients
1 roasted chicken, deboned
1 Tablespoon oil
1 onion, chopped
2 cloves garlic, minced
1 teaspoon chili powder
3 Tablespoons peanut butter, chunky
3 Tablespoons water
1 Tablespoon soy sauce
1 teaspoon lime juice
1 packet sweetener
salt and pepper to taste
Directions:
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Cut chicken into bite sized pieces.
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Heat oil on medium heat in skillet. Saute onion, garlic and chili powder for 1 minute. Remove from skillet.
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Turn up heat and brown chicken pieces until about half cooked. Remove from skillet.
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Turn down heat, add peanut butter, water, soy sauce, lime juice and sweetener. Mix well. Add more water if sauce is too thick. Add salt and pepper to taste.
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Add chicken, and onion mix back to skillet. Stir to coat. Cook over medium heat for 5 to 10 minutes until chicken is cooked through.
Surgery May 1, 2013. Starting Weight 385, Surgery Weight 333, Current Weight 160. At GOAL!
Weight loss Pre-op 1-20 2-17 3-15 Post-op 1-20 2-18 3-15 4-14 5-16 6-11 7-12 8-8
9-11 10-7 11-7 12-7 13-8 14-6 15-3 16-7 17-3 18-3
Hi All,
I recently started a "back to basics" effort to offset a few extra pounds that were creeping in, and I realized I have some great recipes for "back to basics" weight loss. I thought I'd share them here, and hope you will do the same.
Carol
__________________
Greek Chicken with Kalamata Olives and Feta
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1 pint cherry or grape tomatoes, sliced in half
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1/2 cup pitted Kalamata olives
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3/4 cup feta cheese, coarsely crumbled
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1/3 cup fresh mint and basil leaves
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2 tablespoons extra-virgin olive oil
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coarse salt and fresh ground black pepper
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1 + 1/4 pound thin chicken cutlets (about 4-5)
Optional Marinade:
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1/3 cup olive oil
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2 tablespoons lemon juice
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1/4 cup red wine vinegar
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3 cloves garlic, minced
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1 teaspoon dried oregano
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1 teaspoon dried thyme
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1 teaspoon Dijon mustard
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For Marinade a few hours or the night before: In a large glass or stainless steel bowl whisk all the marinade ingredients together, season to taste with salt and pepper. Add the chicken and toss well. Cover and store in refrigerator.
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Combine the tomatoes, olives, feta and herbs with a tablespoon of oil; season to taste with salt and pepper.
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Heat a grill pan (or an outdoor grill) over medium heat and brush lightly with oil. Season cutlets with salt and pepper. Coo****il chicken is cooked through (internal temperature of 165 to 174 degrees F) 2-3 minutes per side.
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To serve spoon the tomato mixture over chicken.
Surgery May 1, 2013. Starting Weight 385, Surgery Weight 333, Current Weight 160. At GOAL!
Weight loss Pre-op 1-20 2-17 3-15 Post-op 1-20 2-18 3-15 4-14 5-16 6-11 7-12 8-8
9-11 10-7 11-7 12-7 13-8 14-6 15-3 16-7 17-3 18-3
Hoping to have surgery by July and I loved the boxed bran muffins. Not sweet but good. I too would love to know there was some kind we could have but don't see that happening. I hear it'll be awhile before any carbs are started up again
Those sound good but I can bet my dr would say no. He got on me today about eating banana's. Said they are full of fat. And we all know juices are full of sugar. Guess I'll learn about liquids right before surgery I hope. I've bought only one brand of protein powder from walmart and it's nasty. Wondering how many I'll have to try to find a good one? They get pretty expensive.
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HW:330 - GW:150 - MW:118-125
RW:190 - CW:130
on 5/16/15 7:49 pm - Canada
Try putting an avocado in a food processor; add about 1 tbsp unsweetened cocoa powder, a bit of vanilla and either some 'fake' sugar or a bit of maple sugar. Whirl until smooth and creamy. Eat. Enjoy. (adjust any of the ingredients to your taste.......).
Spaghetti Squash Hash Brown
Ingredients
- 2 cups cooked & shredded spaghetti squash (about 1/2 small cooked squash)
- 1 tablespoon oil
- Salt, to taste (optional)
Directions
Heat the oil in a large non stick skillet over medium heat.
Press the water out of the squash with paper towels.
Form little patties (2 tablespoons or so) by pressing the squash firmly between your palms.
Place the patties gently on the warmed skillet and let cook for 5-7 minutes per side. Only flip these once if possible to get the nice browned effect.
Transfer to paper towels to drain, then serve warm. Sprinkle with some salt if desired.
Nutrition Information
Serves: 2 | Serving Size: 1 cup
Per serving: Calories: 104; Total Fat: 7g; Saturated Fat: 1g; Monounsaturated Fat: 4g; Cholesterol: 0mg; Sodium: 105mg; Carbohydrate: 10g; Dietary Fiber: 2g; Sugar: 4g; Protein: 1g
Nutrition Bonus: Potassium: 181mg; Iron: 3%; Vitamin A: 3%; Vitamin C: 9%; Calcium: 3%
Doingitright2015
HW in life 282 HW265 at start SW 244 CW170
We are excited to announce our OH2015 ObesityHelp Conference speakers for the Saturday Sessions. In addition to a great line up of speakers, this year we have added more fitness activities to the conference schedule.
Make sure to stop by and learn more about both our Friday and Saturday speakers and their sessions. We continue to add more details to the OH2015 agenda, so keep checking!
Join us in Raleigh, NC, October 16th & 17th for two jammed pack days of education, support and celebration! Reserve Your Tickets NOW
HW:330 - GW:150 - MW:118-125
RW:190 - CW:130
ReginaL · 3 replies · 877 views
