I'm going to have to start paying better attention when I get up and get dressed before daylight...especially if I'm still sorta feeling the effects of jet lag or something.
It was while I was walking across the parking lot this morning that I realized the pants I'd put on were feeling awfully baggy....I mean enough room for a couple of cats to race around in! Luckily, I didn't have my hands quite as full as I usually do juggling lunch bag, purse, and a box of books, so I was able to pull them up. Unfortunately, the long-sleeved pullover shirt was on the thin side, so I couldn't yank the pants up to mid-rib because you could see where the waistband is! What a dilemma, huh? lol I decided it would be a good day to re-catalog most of the 398.2 section since I'd be safely sitting and not in danger of losing my pants in front of God and everybody.
Needless to say, after washing these pants tonight, they go in the "too big to wear anymore" box! Woo hoo!
Tuesday, October 30, 2007
Sunday, October 28, 2007
No cheating...
I think I just passed my first test! I was in Reno from last Wednesday night with no fridge (to keep milk, jello, cottage cheese---lo-cal snacky things) through Sunday, and, I must say, that it was very easy to continue eating well even eating out.
We split all of our meals out....and had more than one discussion about portion sizes served at restaurants. We ate breakfast at IHop where we ordered a spinach/mushroom omelet to share. When it arrived, we thought they'd confused the order because they brought us two omelets. Turns out that the cook had just prepared us two smaller (which were the size an individual should have) ones in place of the one large one. We split a grilled salmon and steamed broccoli dinner with an appetizer of a lobster "martini" (lord, that was soooo good! I'm going to duplicate the recipe and post it.) at Red Lobster. We split a shrimp and asparagus risotto at Olive Garden. Ok...I'll confess....I did cheat just a tiny bit....could you have resisted those cheesy garlic biscuits at Red Lobster? I didn't think so. Well, neither could I!
I took protein powder and string cheese with me and picked up some protein and soy bars, but I honestly didn't really need them. Actually, I probably did, but considering our "schedule" or lack of, I think I actually lost weight while there! Lots of walking and healthy food. Our last night there, we ate at an all you can eat sushi bar! My first time...ummm...it was absolutely beyond yummy! I stuck to smoked salmon and shrimp (all cooked stuff)---the rolls are to die for---wonder how far I'd have to drive from Bonham to find a sushi bar? lol
Kari and I had a wonderful two days together and then to finish the week out, Warren flew in Friday night. Esther flew in Friday night, too. We had even more fun with four of us! Kari, Esther, and I did our presentation at AASL Saturday and it went much better than we even expected (we presented a session about preparing a library for the future if you have one that needs clean-up, weeding, and/or organization) considering that we did what we usually do---tapped danced our way through it without a lot of prep. But hey, they keep accepting the proposals that are submitted, so we must be doing something right! lol The next conference (only held every 2 years) will be in Charlotte, NC.
We split all of our meals out....and had more than one discussion about portion sizes served at restaurants. We ate breakfast at IHop where we ordered a spinach/mushroom omelet to share. When it arrived, we thought they'd confused the order because they brought us two omelets. Turns out that the cook had just prepared us two smaller (which were the size an individual should have) ones in place of the one large one. We split a grilled salmon and steamed broccoli dinner with an appetizer of a lobster "martini" (lord, that was soooo good! I'm going to duplicate the recipe and post it.) at Red Lobster. We split a shrimp and asparagus risotto at Olive Garden. Ok...I'll confess....I did cheat just a tiny bit....could you have resisted those cheesy garlic biscuits at Red Lobster? I didn't think so. Well, neither could I!
I took protein powder and string cheese with me and picked up some protein and soy bars, but I honestly didn't really need them. Actually, I probably did, but considering our "schedule" or lack of, I think I actually lost weight while there! Lots of walking and healthy food. Our last night there, we ate at an all you can eat sushi bar! My first time...ummm...it was absolutely beyond yummy! I stuck to smoked salmon and shrimp (all cooked stuff)---the rolls are to die for---wonder how far I'd have to drive from Bonham to find a sushi bar? lol
Kari and I had a wonderful two days together and then to finish the week out, Warren flew in Friday night. Esther flew in Friday night, too. We had even more fun with four of us! Kari, Esther, and I did our presentation at AASL Saturday and it went much better than we even expected (we presented a session about preparing a library for the future if you have one that needs clean-up, weeding, and/or organization) considering that we did what we usually do---tapped danced our way through it without a lot of prep. But hey, they keep accepting the proposals that are submitted, so we must be doing something right! lol The next conference (only held every 2 years) will be in Charlotte, NC.
Sunday, October 21, 2007
Conflicting info....
ok...so when I visited the surgeon this past Tuesday for my 2nd post-op visit, I thought the appt. was to get the band filled. I was wrong (despite what I was told at the last visit). It seems this is only done AFTER he asks you if you are experiencing satiety. Well, my answer was "no." For about the past week and a half, I'm not satisfied very long after a meal. It seems the fill has to be done at 6:00 AM (ugh!) at the hospital and involves drinking some liquid (please, let it taste good!!...and not be a huge amount!!) and then they watch it flow through you. A little local shot to numb the port area and another shot of saline and it's over. [For some reason they can't schedule things like that right then while you are there....you have to wait for someone to call you. Having experience that "wait for someone to call" all summer, I gave them 24 hrs...no call. So called them the next day about 10 min. before they closed and was told they had me scheduled for Nov. 6th.]
I see a nurse before each surgeon consult who weighs me, takes BP, and asks a few general questions. Now I have been weighing on Lisa's digital scale since before the surgery, so that is the one I'm going by to track weight loss. I had NOT gotten on the scales since I'd weighed myself back whenever. After my shower that morning I figured I'd better go ahead and weigh so I wouldn't have a shocking disappointment at the clinic. I couldn't believe that it said I'd lost almost 10 more lbs.!!! I was so excited! However, I did get a shock....there is a 7 lb. discrepency between Lisa's scales and the clinic scales (digital also) and not in my favor!!!! Plus they don't count the 3 lbs. I lost the week before surgery even tho they documented it (*rolling my eyes*). I'm counting it.
The nurse asks if I'm taking my vitamin daily...which I am (I was told to buy Flintstones chewable, so that is what I'm taking). She asks what I'm eating....and I tell her the protein drink for breakfast...soup for lunch...and chicken, salad, fish, or baked potato for supper. WELLL....she proceeds to tell me that the soup is a no-no!! I shouldn't be eating it because it is mostly liquid and by the time I chew up any bits, it just runs right through me. I beg to differ. I told her it is not a very liquid soup, as it is homemade and quite thick like a stew. She still insisted I quit eating soup!
Ok...after the surgeon visit, he sends me to visit with the nutritionist who asks the same questions. She quite patronizingly told me that I should be taking 4 vitamins daily instead of one, after all they are children's vitamins. I had to tell her that I'd actually read the box and it said adult dosage is one vitamin daily and that I was well aware it is marketed as a children's vitamin.
She seems to think the soup is no big deal.
She is not excited that I started working out at Curves...said it is not cardio enough...and that she'd be bored to tears if it were her, but that it is ok for me to go right now, but later I'd have to do something "harder." I told her that I seem to be able to work up a sweat and that I find that it keeps me from getting bored since we change stations every 30 seconds.
I'm hoping that I heard the doctor correctly when he said, "I have patients talk to the nutritionist on the 1st and 2nd post-op visit." I understand that it is for the patients health benefit, but....it all goes back to knowing yourself and what is working for you.
As I leave, I stop at the front desk to make an appt. for my 3rd post-op visit. She gives me a date during the last week of November. I tell her I can't that week, but make it for the following week. She hands me an appt. card with the Nov. date!! Gad!!!
I see a nurse before each surgeon consult who weighs me, takes BP, and asks a few general questions. Now I have been weighing on Lisa's digital scale since before the surgery, so that is the one I'm going by to track weight loss. I had NOT gotten on the scales since I'd weighed myself back whenever. After my shower that morning I figured I'd better go ahead and weigh so I wouldn't have a shocking disappointment at the clinic. I couldn't believe that it said I'd lost almost 10 more lbs.!!! I was so excited! However, I did get a shock....there is a 7 lb. discrepency between Lisa's scales and the clinic scales (digital also) and not in my favor!!!! Plus they don't count the 3 lbs. I lost the week before surgery even tho they documented it (*rolling my eyes*). I'm counting it.
The nurse asks if I'm taking my vitamin daily...which I am (I was told to buy Flintstones chewable, so that is what I'm taking). She asks what I'm eating....and I tell her the protein drink for breakfast...soup for lunch...and chicken, salad, fish, or baked potato for supper. WELLL....she proceeds to tell me that the soup is a no-no!! I shouldn't be eating it because it is mostly liquid and by the time I chew up any bits, it just runs right through me. I beg to differ. I told her it is not a very liquid soup, as it is homemade and quite thick like a stew. She still insisted I quit eating soup!
Ok...after the surgeon visit, he sends me to visit with the nutritionist who asks the same questions. She quite patronizingly told me that I should be taking 4 vitamins daily instead of one, after all they are children's vitamins. I had to tell her that I'd actually read the box and it said adult dosage is one vitamin daily and that I was well aware it is marketed as a children's vitamin.
She seems to think the soup is no big deal.
She is not excited that I started working out at Curves...said it is not cardio enough...and that she'd be bored to tears if it were her, but that it is ok for me to go right now, but later I'd have to do something "harder." I told her that I seem to be able to work up a sweat and that I find that it keeps me from getting bored since we change stations every 30 seconds.
I'm hoping that I heard the doctor correctly when he said, "I have patients talk to the nutritionist on the 1st and 2nd post-op visit." I understand that it is for the patients health benefit, but....it all goes back to knowing yourself and what is working for you.
As I leave, I stop at the front desk to make an appt. for my 3rd post-op visit. She gives me a date during the last week of November. I tell her I can't that week, but make it for the following week. She hands me an appt. card with the Nov. date!! Gad!!!
More discoveries...
1. I'm spending so much less money, it is ridiculous! I guess I just didn't realize how much I spent on food--mainly fast food and food already prepared.
2. My favorite canned soup (Progresso Chicken and Wild Rice)...just doesn't taste good anymore after making homemade soups for the past month. I had some for lunch the other day...blah.
3. The dishwasher is not being used as frequently. Mainly because I'm just a few things over and over, so it seems easier to just handwash them and have them ready again. I've always hated to handwash dishes, but I do it without even thinking of it now.
4. My grocery lists are much shorter! Of course it stands to reason that they would be, but it is quite freeing to just breeze by everything up and down aisles and not even give consideration to 95% of what is available.
5. I continue to be amazed at the energy level I have with only having lost about 1/6th of my goal. I had no idea that so much fat was affecting my brain function to the point of causing malaise.
6. I've noticed that every recipe (soup or meat/fish/chicken dinner) out of the book I'm using calls for 1 md. sweet onion. I've never eaten so much onion in my life!! Of couse, you've probably noticed, too, that they seem to call for tomatoes also. Granted, I've usually cooked with onion, although in a lesser amount than these recipes call for, so I was curious to see if there is some sort of nutritional benefit from onions that I'm not aware of (we all know about tomatoes--which Lisa and I consider the perfect food). It seems that onions are low in calories, and virtually absent of sodium, fat, and cholesterol. They are also a good source of dietary fiber, as well as vitamin B6 and potassium. Onions also have the flavonoid quercetin, which studies have shown to be extremely useful in helping to prevent cancer and reduce symptoms of cardiovascular disease. Some onions are also an excellent source of Vitamin C which can reduce the symptoms of asthma sufferers because it acts as an antioxidant and powerful anti-inflammatory. Also of importance in regards to the health and nutritional benefits of onions are the compounds commonly found in most onions that can help stimulate insulin production and reduce sugar levels. Consuming large quantities of onions has been proven to effectively lower blood sugar levels in individuals suffering from diabetes. Some of you have probably heard of using onions as a poltice on the chest of a person with a bad cough, but you can also use it as a topical remedy by putting a slice of onion on an insect bite to relieve irritation and itchiness. One can also deeply inhale just sliced onions to unclog a stuffy nose.
Ok...that's probably more than you wanted to know, but that satisfies my curiousity about why onions in all the recipes.
2. My favorite canned soup (Progresso Chicken and Wild Rice)...just doesn't taste good anymore after making homemade soups for the past month. I had some for lunch the other day...blah.
3. The dishwasher is not being used as frequently. Mainly because I'm just a few things over and over, so it seems easier to just handwash them and have them ready again. I've always hated to handwash dishes, but I do it without even thinking of it now.
4. My grocery lists are much shorter! Of course it stands to reason that they would be, but it is quite freeing to just breeze by everything up and down aisles and not even give consideration to 95% of what is available.
5. I continue to be amazed at the energy level I have with only having lost about 1/6th of my goal. I had no idea that so much fat was affecting my brain function to the point of causing malaise.
6. I've noticed that every recipe (soup or meat/fish/chicken dinner) out of the book I'm using calls for 1 md. sweet onion. I've never eaten so much onion in my life!! Of couse, you've probably noticed, too, that they seem to call for tomatoes also. Granted, I've usually cooked with onion, although in a lesser amount than these recipes call for, so I was curious to see if there is some sort of nutritional benefit from onions that I'm not aware of (we all know about tomatoes--which Lisa and I consider the perfect food). It seems that onions are low in calories, and virtually absent of sodium, fat, and cholesterol. They are also a good source of dietary fiber, as well as vitamin B6 and potassium. Onions also have the flavonoid quercetin, which studies have shown to be extremely useful in helping to prevent cancer and reduce symptoms of cardiovascular disease. Some onions are also an excellent source of Vitamin C which can reduce the symptoms of asthma sufferers because it acts as an antioxidant and powerful anti-inflammatory. Also of importance in regards to the health and nutritional benefits of onions are the compounds commonly found in most onions that can help stimulate insulin production and reduce sugar levels. Consuming large quantities of onions has been proven to effectively lower blood sugar levels in individuals suffering from diabetes. Some of you have probably heard of using onions as a poltice on the chest of a person with a bad cough, but you can also use it as a topical remedy by putting a slice of onion on an insect bite to relieve irritation and itchiness. One can also deeply inhale just sliced onions to unclog a stuffy nose.
Ok...that's probably more than you wanted to know, but that satisfies my curiousity about why onions in all the recipes.
Saturday, October 20, 2007
So happy...so sad...
I was so happy a week ago when I could wear my favorite bra again!!! However, I think I wore it too frequently....I shouldn't have worn it quite so much...especially to Curves.
This morning while working out, at some point I began to feel a bit "lopsided," to put it delicately. It was later in the day while shopping and trying on clothes (I know....I'm not supposed to be buying any new clothes, but I'm headed to a conference in Reno this week and I wanted at least one new thing to wear!) that I discovered that I'd "broken" my favorite bra! It's my favorite color, too...blue. It's so sad that my over-endowed chest, in addition to gravitational forces, conspired to snap a wire!
This morning while working out, at some point I began to feel a bit "lopsided," to put it delicately. It was later in the day while shopping and trying on clothes (I know....I'm not supposed to be buying any new clothes, but I'm headed to a conference in Reno this week and I wanted at least one new thing to wear!) that I discovered that I'd "broken" my favorite bra! It's my favorite color, too...blue. It's so sad that my over-endowed chest, in addition to gravitational forces, conspired to snap a wire!
Friday, October 19, 2007
Sunday, October 14, 2007
Nervous Nelly!
Ok...I go see Dr. Green on Tuesday morning.....I'm so nervous that I'll have gained!!! I'm going to wear the lightest clothes I have and take off my shoes!!
Spent the weekend with Donnas & DeWayne (in central eastern Oklahoma--that would be at Panola) and did very well for my first time away from home. I'd packed a bag with string cheese, jello, cottage cheese, a slice of turkey, and my peanut butter protein powder. We went to grocery store on Saturday morning and I made the Epicurious Tortilla Soup for us...turned out delicious! They loved it and I brought some of it home. I certainly missed my Zyliss food chopper when chopping the onions! I had tears running down my face!!
Guess I won't make a soup today, but I am going to try this recipe:
Chicken in Tomato Feta Sauce
1 1/2 lbs. boneless chicken breasts
salt and pepper to taste
flour for dusting
1 T. olive oil
1 md. onion, finely diced
2 garlic cloves, minced
1 15 oz. can diced tomatoes in puree
1/2 c. chicken stock (or can substitute apple juice or cider, veggie stock, or white grape juice)
1 t. oregano
1/8 t. cinnamon
4 oz. feta cheese, drained, rinsed, and crumbled
1/3 c. chopped black olives, optional
Season chicken with salt and pepper and dust lightly with flour. Heat olive oil in skillet over md-hi heat and cook chicken until well browned on both sides, about 3 min. per side; transfer to serving platter.
Saute the onion and garlic in the oil remaining in the pan until golden. Add the tomatoes, stock, oregano, and cinnamon and season with black pepper. Return the browned chicken to the skillet with any accumulated juices.
Cover, reduce the heat, and simmer for 35-40 min., until the chicken is tender. Add the feta cheese and olives to the skillet, cover again, and simmer for 10 min. more, or until the cheese begins to melt into the sauce.
Spent the weekend with Donnas & DeWayne (in central eastern Oklahoma--that would be at Panola) and did very well for my first time away from home. I'd packed a bag with string cheese, jello, cottage cheese, a slice of turkey, and my peanut butter protein powder. We went to grocery store on Saturday morning and I made the Epicurious Tortilla Soup for us...turned out delicious! They loved it and I brought some of it home. I certainly missed my Zyliss food chopper when chopping the onions! I had tears running down my face!!
Guess I won't make a soup today, but I am going to try this recipe:
Chicken in Tomato Feta Sauce
1 1/2 lbs. boneless chicken breasts
salt and pepper to taste
flour for dusting
1 T. olive oil
1 md. onion, finely diced
2 garlic cloves, minced
1 15 oz. can diced tomatoes in puree
1/2 c. chicken stock (or can substitute apple juice or cider, veggie stock, or white grape juice)
1 t. oregano
1/8 t. cinnamon
4 oz. feta cheese, drained, rinsed, and crumbled
1/3 c. chopped black olives, optional
Season chicken with salt and pepper and dust lightly with flour. Heat olive oil in skillet over md-hi heat and cook chicken until well browned on both sides, about 3 min. per side; transfer to serving platter.
Saute the onion and garlic in the oil remaining in the pan until golden. Add the tomatoes, stock, oregano, and cinnamon and season with black pepper. Return the browned chicken to the skillet with any accumulated juices.
Cover, reduce the heat, and simmer for 35-40 min., until the chicken is tender. Add the feta cheese and olives to the skillet, cover again, and simmer for 10 min. more, or until the cheese begins to melt into the sauce.
Sunday, October 7, 2007
Addictive behavior...
I hadn't seriously considered myself as having an addictive behavior, but it is true. And strangely enough, I've been cautioned twice by total strangers to beware of becoming addicted to alcohol after having lapband surgery (*rolling my eyes* Do I look like I've been drinking...or just that I need a drink??)!! This is because food addicts tend to replace one addict with another. Having been on meds for years and also being fully aware of the dangers of alcoholism, I've never considered that being a temptation for me.
However, I must confess that the addictive behavior reared its ugly head during the past week and a half.....and it was over the soy/rice crackers!!! I found myself craving them! I wanted to eat the whole bag!!!! And on more than one occasion I ate half the bag!! This was quite unsettling for me to deal with. Maybe I'm really a carb addict instead of a sugar addict. Seriously...I think I'm going to have to give them up!! Crunchy, salty things.....
Someone suggested that exercise might be something I considered becoming addicted to. I hadn't planned on joining Curves until after the 6 wk. period was up and I'd had my check-up, but I guess you noticed that I hurried on down to Curves this weekend and joined up! If I'm going to have an addition, at least it should be a healthy one!
However, I must confess that the addictive behavior reared its ugly head during the past week and a half.....and it was over the soy/rice crackers!!! I found myself craving them! I wanted to eat the whole bag!!!! And on more than one occasion I ate half the bag!! This was quite unsettling for me to deal with. Maybe I'm really a carb addict instead of a sugar addict. Seriously...I think I'm going to have to give them up!! Crunchy, salty things.....
Someone suggested that exercise might be something I considered becoming addicted to. I hadn't planned on joining Curves until after the 6 wk. period was up and I'd had my check-up, but I guess you noticed that I hurried on down to Curves this weekend and joined up! If I'm going to have an addition, at least it should be a healthy one!
No more, no more, no more...(isn't that line from a song?)
1. No more eating in bed!....at anytime of day or night (this used to be a real "comfort zone" for me...eating and reading and bed....all at the same time!)
2. No more eating after 8:00 at night. (I know..the experts say 6 or 7 pm, but sometimes I have a "snack" of watermelon after supper.)
3. No more fast food. (I've been out to a restaurant once since the surgery and I had a cup of soup.)
4. No more sugar! (I really thought I'd shrivel up and die without it! Ok, I confess... my cleaning lady at school brought in a plate of brownies in celebration of her birthday this week and insisted I have one. I reluctantly took a small piece --I so did not want to hurt her feelings!-- and took a bite. After she left, I threw it away. That doesn't really count does it?)
5. No more being a slave to food. (One of the residents at school happened to be sitting in front of me at a school program this past week and asked me about having the surgery. During the course of the conversation she said, "Aren't you glad not to be a slave to food anymore?" I replied, "That describes it! I was a slave to food!" It ruled my waking hours and thoughts...and even though I have to think about food a lot now, too, it is in a very different way. It is more along the lines of what I need to buy to cook my soup of the week and my main dish of the week. I have to confess, it is a tremendous weight off --no pun intended--to not have to be a slave to thinking about food and obsessing over it all the time!)
2. No more eating after 8:00 at night. (I know..the experts say 6 or 7 pm, but sometimes I have a "snack" of watermelon after supper.)
3. No more fast food. (I've been out to a restaurant once since the surgery and I had a cup of soup.)
4. No more sugar! (I really thought I'd shrivel up and die without it! Ok, I confess... my cleaning lady at school brought in a plate of brownies in celebration of her birthday this week and insisted I have one. I reluctantly took a small piece --I so did not want to hurt her feelings!-- and took a bite. After she left, I threw it away. That doesn't really count does it?)
5. No more being a slave to food. (One of the residents at school happened to be sitting in front of me at a school program this past week and asked me about having the surgery. During the course of the conversation she said, "Aren't you glad not to be a slave to food anymore?" I replied, "That describes it! I was a slave to food!" It ruled my waking hours and thoughts...and even though I have to think about food a lot now, too, it is in a very different way. It is more along the lines of what I need to buy to cook my soup of the week and my main dish of the week. I have to confess, it is a tremendous weight off --no pun intended--to not have to be a slave to thinking about food and obsessing over it all the time!)
Saturday, October 6, 2007
Curves ahead...
Saturday I joined Curves and did my first workout (with 2 skinny minnies!). (This also means I have to start shaving my legs more often!!) I was really dreading the weigh-in, but it confirmed what I already knew...I'm just at a plateau...haven't lost any and haven't gained any, which means, if nothing else, I'm doing a good job of maintaining! :) They've added 4 new workout machines and a stretching machine since I went 4 years ago. Looking forward to the impact that this kind of workout will make physically and mentally. I plan on doing this after school every day and on Saturday mornings.
Now, I need to cook for the next week---Hell Week starts next week (I have early morning gym duty, the bookfair, and late afternoon bus duty where the kids have to wait for 45 min. in the cafeteria! I hate duty...how did I get so lucky to have both in the same week? Someone at school hates me.)--so I don't want any stress from any unnecessary areas--such as needing to cook to eat! I'm going to make the Mediterranean tuna salad again. It was absolutely delicious! I've really liked all of the soup recipes so far (I haven't made Kari's yet, but she did and said it was good.) I didn't care for the roasted tilapia much--too bland--but the green chili sauce was very good. I think it would be better with a different fish or even chicken.
I'm making these recipes this weekend:
Chicken Verde (141 calories--serves 4)
1 1/2 lbs. chicken breast, cut into 2-inch pieces or 8 large boneless, skinless chicken thighs, also cut into pieces
Kosher salt and pepper to taste
All-purpose or Wondra flour for dusting (I don't see why self-rising wouldn't work, too)
1 T. olive oil (actually, it takes a little more and I had to add to it as they cooked)
1 lg. sweet onion, diced
2 Anaheim green chiles, poblano chilies, or New Mexico green chilies, stemmed, seeded, and diced (I used a can of green chiles--fresh chilies are too darn high falutin' for Bonham! later, however: ok...I have to take back what I said...I did find Anaheim chiles at Brookshires.)
1 yellow bell pepper, stemmed, seeded, and diced
2 lg. jalapeno chilies, stemmed, seeded, and diced (I just cut up some from the jar instead of using fresh)
4 garlic cloves, chopped
1/2 t. dried oregano
1/2 t. ground cumin
1 c. prepared tomatillo salsa or salsa verde (look for the canned variety on the Mexican aisle--that's what I used--but if you don't find it, you can follow the recipe below--unless Wal-mart is sold out like in Bonham!! I'm thinking this isn't a staple in most white people's kitchen!)
juice of 1 lime, 1 1/2 - 2 t.
1 c. water
1/2 c. reduced-fat sour cream
grated zest of 1 lime
Season the chicken with salt and pepper and dust lightly with flour. Heat the olive oil in a skillet over med-high heat and brown the chicken pieces; transfer to a bowl. Pour off all but 2 T. of oil. In the remaining oil, saute the onion, chilies, bell pepper, jalapenos, and garlic until tender, about 5 min. Add the oregano and cumin, and saute for 1 min. Stir in the salsa, lime juice, water, and the chicken pieces along with any accumulated juices. Cover the skillet, reduce the heat, and simmer for 35-40 min., until the chicken is tender. Smells divine!
Blend the sour cream with the lime zest and juice and drizzle a bit over each serving. This would be really good served over rice. And with all that cilantro you have in the fridge, you may as well add some to the dish when serving.
Tomatilla (pronounced "toe-mah-TEE-yo" for those of you not immersed in the Hispanic population) Salsa Verde (Makes 1 1/2 cups)
3/4 lb. tomatillos
1/4 c. chopped white or red onion
1/4 c. cilantro leaves
1 t. fresh lime juice
1/8 t. sugar
2 jalapeno peppers, stemmed, seeded and chopped
salt to taste
Remove the papery husks from tomatillos (the tomatillos will feel sticky like glue!) and rinse well. Cut in half and place cut side down on a foil-lined baking sheet. Place under a broiler for about 5-7 min. to lightly blacken the skin.
Place tomatillos, lime juice, onions, cilantro, peppers, and sugar in food processor or blender and pulse until all ingredients are finely chopped and mixed. Season to taste with salt. Cool in fridge. You will have about 1/2 c. more than you need for the Pollo Verde recipe.
Note: You can easily double this recipe. Serve the extra with chips.
Epicurious Tortilla Soup (About 160 calories--serves 4) [Later note: This turned out delicious!]
Nonstick vegetable oil spray or 1 t. olive oil
1 md. sweet onion, chopped
2 garlic cloves, minced
1 T. tomato paste
1 t. ground cumin
3/4 t. chili powder (I left this out...chili powder just isn't my thing)
4 c. vegetable broth
4 t. chopped fresh cilantro
4 6-inch-diameter corn tortillas, cut into 1/2-inch-wide strips, optional (I added them, tho)
1 can diced tomatoes
1 can black beans, rinsed, drained
2/3 c. chopped zucchini (you could substitute yellow squash if you want)
1 can chicken
1 1/2 t. minced seeded jalapeno chili
salt and pepper to taste
Spray large nonstick saucepan with vegetable oil spray. Add onion and garlic; cover and cook over medium-low heat until almost tender, stirring often, about 5 minutes. Stir in tomato paste, cumin and chili powder. Add broth and cilantro; bring to boil. Reduce heat; cover and simmer until flavors blend, about 15 minutes. (Can be made 1 day ahead. Cover; chill. Bring to simmer before continuing.)
Add tortillas, tomatoes, beans, zucchini and jalapeno to soup. Cover; simmer until zucchini is tender, about 5 minutes. Season with salt and pepper.
Vegetable Broth (makes 4 c.)
2 lg. onions
2 md. carrots
3 stalks celery
1 whole bulb of garlic
10 peppercorns
1 bay leaf
Chop everything up coarsely, put in large stockpot, add water to cover veggies, bring to a boil, then reduce heat and simmer for an hour. Remove and strain through a colander. If you have more than 4 c., you can freeze the extra
....OR...you can take the easy route like me and get some "Better Than Bouillon" base and use it instead. :) I ordered it from: http://superiortouch.com/btb.htm I got the veggie, beef, mushroom, and chicken.
Now, I need to cook for the next week---Hell Week starts next week (I have early morning gym duty, the bookfair, and late afternoon bus duty where the kids have to wait for 45 min. in the cafeteria! I hate duty...how did I get so lucky to have both in the same week? Someone at school hates me.)--so I don't want any stress from any unnecessary areas--such as needing to cook to eat! I'm going to make the Mediterranean tuna salad again. It was absolutely delicious! I've really liked all of the soup recipes so far (I haven't made Kari's yet, but she did and said it was good.) I didn't care for the roasted tilapia much--too bland--but the green chili sauce was very good. I think it would be better with a different fish or even chicken.
I'm making these recipes this weekend:
Chicken Verde (141 calories--serves 4)
1 1/2 lbs. chicken breast, cut into 2-inch pieces or 8 large boneless, skinless chicken thighs, also cut into pieces
Kosher salt and pepper to taste
All-purpose or Wondra flour for dusting (I don't see why self-rising wouldn't work, too)
1 T. olive oil (actually, it takes a little more and I had to add to it as they cooked)
1 lg. sweet onion, diced
2 Anaheim green chiles, poblano chilies, or New Mexico green chilies, stemmed, seeded, and diced (I used a can of green chiles--fresh chilies are too darn high falutin' for Bonham! later, however: ok...I have to take back what I said...I did find Anaheim chiles at Brookshires.)
1 yellow bell pepper, stemmed, seeded, and diced
2 lg. jalapeno chilies, stemmed, seeded, and diced (I just cut up some from the jar instead of using fresh)
4 garlic cloves, chopped
1/2 t. dried oregano
1/2 t. ground cumin
1 c. prepared tomatillo salsa or salsa verde (look for the canned variety on the Mexican aisle--that's what I used--but if you don't find it, you can follow the recipe below--unless Wal-mart is sold out like in Bonham!! I'm thinking this isn't a staple in most white people's kitchen!)
juice of 1 lime, 1 1/2 - 2 t.
1 c. water
1/2 c. reduced-fat sour cream
grated zest of 1 lime
Season the chicken with salt and pepper and dust lightly with flour. Heat the olive oil in a skillet over med-high heat and brown the chicken pieces; transfer to a bowl. Pour off all but 2 T. of oil. In the remaining oil, saute the onion, chilies, bell pepper, jalapenos, and garlic until tender, about 5 min. Add the oregano and cumin, and saute for 1 min. Stir in the salsa, lime juice, water, and the chicken pieces along with any accumulated juices. Cover the skillet, reduce the heat, and simmer for 35-40 min., until the chicken is tender. Smells divine!
Blend the sour cream with the lime zest and juice and drizzle a bit over each serving. This would be really good served over rice. And with all that cilantro you have in the fridge, you may as well add some to the dish when serving.
Tomatilla (pronounced "toe-mah-TEE-yo" for those of you not immersed in the Hispanic population) Salsa Verde (Makes 1 1/2 cups)
3/4 lb. tomatillos
1/4 c. chopped white or red onion
1/4 c. cilantro leaves
1 t. fresh lime juice
1/8 t. sugar
2 jalapeno peppers, stemmed, seeded and chopped
salt to taste
Remove the papery husks from tomatillos (the tomatillos will feel sticky like glue!) and rinse well. Cut in half and place cut side down on a foil-lined baking sheet. Place under a broiler for about 5-7 min. to lightly blacken the skin.
Place tomatillos, lime juice, onions, cilantro, peppers, and sugar in food processor or blender and pulse until all ingredients are finely chopped and mixed. Season to taste with salt. Cool in fridge. You will have about 1/2 c. more than you need for the Pollo Verde recipe.
Note: You can easily double this recipe. Serve the extra with chips.
Epicurious Tortilla Soup (About 160 calories--serves 4) [Later note: This turned out delicious!]
Nonstick vegetable oil spray or 1 t. olive oil
1 md. sweet onion, chopped
2 garlic cloves, minced
1 T. tomato paste
1 t. ground cumin
3/4 t. chili powder (I left this out...chili powder just isn't my thing)
4 c. vegetable broth
4 t. chopped fresh cilantro
4 6-inch-diameter corn tortillas, cut into 1/2-inch-wide strips, optional (I added them, tho)
1 can diced tomatoes
1 can black beans, rinsed, drained
2/3 c. chopped zucchini (you could substitute yellow squash if you want)
1 can chicken
1 1/2 t. minced seeded jalapeno chili
salt and pepper to taste
Spray large nonstick saucepan with vegetable oil spray. Add onion and garlic; cover and cook over medium-low heat until almost tender, stirring often, about 5 minutes. Stir in tomato paste, cumin and chili powder. Add broth and cilantro; bring to boil. Reduce heat; cover and simmer until flavors blend, about 15 minutes. (Can be made 1 day ahead. Cover; chill. Bring to simmer before continuing.)
Add tortillas, tomatoes, beans, zucchini and jalapeno to soup. Cover; simmer until zucchini is tender, about 5 minutes. Season with salt and pepper.
Vegetable Broth (makes 4 c.)
2 lg. onions
2 md. carrots
3 stalks celery
1 whole bulb of garlic
10 peppercorns
1 bay leaf
Chop everything up coarsely, put in large stockpot, add water to cover veggies, bring to a boil, then reduce heat and simmer for an hour. Remove and strain through a colander. If you have more than 4 c., you can freeze the extra
....OR...you can take the easy route like me and get some "Better Than Bouillon" base and use it instead. :) I ordered it from: http://superiortouch.com/btb.htm I got the veggie, beef, mushroom, and chicken.
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