WL 100+ Lbs Plus
Eating What U Cook 4 Ur Family: Food Adaptationposted 5/20/14 12:05 am
Cooking and feeding others is how I express my love for them. Dinnertime is when families connect and share their day. It's about more than just eating and nourishing your body. Food should be experienced and it nourishes your soul. So many "dieters" think they need to make something separate for themselves, as they watch their families enjoy the delectable meals created especially for them. UNTRUE. They'll eat a salad, cottage cheese, and a small portion of chicken while the aroma of their family's dinner tantalizes their senses. Today, right now, I'm making Chicken Pot Pie for my husband and I, and to bring over to my dad's house. Although we enjoy cooking for our families, we don't have to make something separate for ourselves. I'm going to eat the contents of the chicken pot pie AND I'm going to CRUMBLE a small part of the crust over the portion of pie I've scooped out for myself. It'll give me the texture, crunch, and flavor I'm looking for. Be aware of what it is you NEED from your food. I NEED the flakiness of the crust and crumbles will satisfy that need. ADDITIONAL INFORMATION: Sharon Eanes HerringThat looks really good. Can you share the recipe?? 15 mins · Unlike · 1
Marcy Northrup PalmeriI most certainly can. Right now the chicken is cooking in the oven with only chicken broth, pepper, minced garlic and a small amount of salt. I'm going to cut up some celery and onions. I also have frozen bags of corn, peas & carrots and green beans. The veggies are cooked in chicken broth. When everything is cooked, I pull the chicken apart and mix it with the veggies and broth mixture I've created. Pillsbury has flaky crust rolled up in a package. I use that. (Ive tried to make my own crust and I've found that its not my strong suit.) If you'd like to add a VERY small amount of an acceptable flour to your broth to thicken it, that's fine, but use very little. What I do is put a table spoon or so of the flour in a Protein Shake Shaker along with several ice cubes and cold water. Shake it very well before adding the liquid only to the contents. Using ice cubes ensures all the flour is broken up so there are NO LUMPS or pieces of flour. Unroll the top portion of the crust and bake for about 45 minutes on 350-375. You could actually make it with only the top portion of the crust and not the bottom, but its not really going to matter since I'm scraping out the contents for myself. Remember to crumble a little of the crust over the top of your piece of pie!
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