This is divine. Nuff said.
2 PlusPoints of Happiness.
4 tbsps from 1 packet fat free jello chocolate pudding prepared with skim milk
4 tbsps 95% fat free cool whip frozen topping
1-2 strawberries sliced
1/2 graham cracker, broken into smallish pieces
a little sugar or a little caramel syrup (less than 1 tsp)
Take your favourite bowl/cup. (I made this in my beautiful rustic coffee cup.)
Layer pudding, strawberries, coolwhip, graham crackers, coolwhip, strawberries and top with sugar or caramel syrup.
Yes, You're Most Welcome.
Monday, March 28, 2011
Low-Carb Fisherman's Pie
I am so impressed with this dish I ingeniously created. (Actually, it's not that ingenius.) But when you taste it, it'll blow your socks off (if you're a fan of fish pie) when you realize it almost has no refined carbs - mostly complex carbs .
4 servings, 6 PlusPoints
5-7 fillets of white fish (500-700g)
2 tbsp butter
2 tbsp flour (read below for a low-carb substitute)
1 cup skim milk
1/2 small onion
4 whole cloves
1 cup peas (or a mild green vegetable like chopped green beans, snow peas or even tiny broccoli florets)
3-4 cups of cauliflower
20-30g shredded mozzarella cheese
salt
pepper
1 tsp garlic powder
1 tbsp dry/quarter cup fresh parsley
nutmeg (fresh)
Preheat oven to 350deg F.
1. Boil the fish in the milk, onion and cloves. Remove the fish fillets and discard the onions and cloves. Reserve all the milk.
2. Boil the cauliflower in water. Drain. Mash and try to remove as much water as you can. (I cooked it briefly on the stove to get rid of some of the water.) Salt to taste. Mix in the fresh grated nutmeg.
3. On medium low heat, cook the roux of butter and flour till it isn't raw anymore. I like it till it's a very light brown.
4. Add the boiled flavoured milk to the roux and whisk to make a smooth sauce. Add salt, pepper, garlic and parsley. Boil for 3-5 minutes.
5. Add the fish. Mix thoroughly without breaking the fish too much.
6. Take a 9x9 baking dish. Pour the fish mixture evenly. Top with the mashed cauliflower. Smooth out the top. Sprinkle with the shredded cheese.
7. Bake in oven for 15 minutes and set under broil for about 5 minutes (until cheese melts and browns on top.)
Enjoy with a salad. This tastes even better the next day! Deeelish!
Tip: If you want to cheat a little and save some time, skip the white sauce cooking part and use bottled low fat Alfredo sauce instead. It'll save you some time and it tastes very very good. And because it's 50% of the original fat, it's very close to the caloric content of this recipe.
Tip#2: As a helpful reader suggested, use full-fat cream or fat free cream instead of the roux if you want to do away with the flour. Substitute the high sugar peas with a lower sugar green vegetable roughly the same size. I haven't tried these substitutes yet, will let you know after I do.
Russian Chicken
This is a delicious Russian dish. Enjoy with some fresh bread or some pasta, and a salad of tomatoes and/or spring onions. I prefer the taste of chicken thighs over the breast meat. Much more flavour in the thigh and it doesn't dry out.
7-8 skinless boneless chicken thighs
3 cloves of garlic minced or paste (Do Not use bottled garlic paste. The taste of vinegar is overpowering.)
2 tbsp of fat free sour cream
1-2 tbsp of oil or butter
salt
pepper
dill to garnish
Rub the chicken with garlic, salt and pepper thoroughly and evenly.
Heat a frying pan or wide pot and add the oil or butter. Wait till it's quite warm but not smoking.
Add the chicken in single layer (they should not be crowded.) Lightly brown both sides on Medium heat. This should take about 4-5 minutes per side.
In a separate bowl, take the sour cream and add 1tsp of water and make a smooth paste.
Pour this sour cream over the chicken evenly and stir. Wait till it starts bubbling gently.
Cover and cook for 15 minutes on medium low heat.
When the chicken is cooked (no pink inside) you're done.
Plate the chicken and spoon over the delicious sour cream sauce.
Garnish with chopped dill. (Optional)
The tender chicken infused with garlic enveloped in the rich, sour cream, tangy and savoury sauce is almost too good of a marriage of flavours and textures. This really is best with fresh French bread, ready to scoop up the tangy sauce.
Yum!
Enjoy!!
7-8 skinless boneless chicken thighs
3 cloves of garlic minced or paste (Do Not use bottled garlic paste. The taste of vinegar is overpowering.)
2 tbsp of fat free sour cream
1-2 tbsp of oil or butter
salt
pepper
dill to garnish
Rub the chicken with garlic, salt and pepper thoroughly and evenly.
Heat a frying pan or wide pot and add the oil or butter. Wait till it's quite warm but not smoking.
Add the chicken in single layer (they should not be crowded.) Lightly brown both sides on Medium heat. This should take about 4-5 minutes per side.
In a separate bowl, take the sour cream and add 1tsp of water and make a smooth paste.
Pour this sour cream over the chicken evenly and stir. Wait till it starts bubbling gently.
Cover and cook for 15 minutes on medium low heat.
When the chicken is cooked (no pink inside) you're done.
Plate the chicken and spoon over the delicious sour cream sauce.
Garnish with chopped dill. (Optional)
The tender chicken infused with garlic enveloped in the rich, sour cream, tangy and savoury sauce is almost too good of a marriage of flavours and textures. This really is best with fresh French bread, ready to scoop up the tangy sauce.
Yum!
Enjoy!!
Tuesday, March 1, 2011
Don't eat after 6:30 p.m.
This is not a traditional recipe, but it is a RECIPE FOR WEIGHT LOSS.
(source: http://www.freedigitalphotos.net/ luigi diamanti)
I've lost almost 60 lbs of excess weight. It took me almost 3 years! But one thing I found out to be a fact, was that when I don't eat after 6:30 p.m., I actually lose weight. When I eat late at night, I just maintain my weight. Even if I eat a light salad after 6:30, I DON'T lose weight, even if I eat and exercise and drink water regularly through the week.
So secret to weight loss:
1. Eat your counted number of calories for the day.
2. Exercise for 30 minutes at least 3 times a week.
3. Drink 9 glasses of water everyday... don't be fooled. If you don't do this, you WON'T lose weight.
4. Don't eat past 6:30p.m.
Other useful tips:
- Don't stuff yourself silly. Eat a little slower than usual, and when you're done about 50% of your meal (total amount of food on your plate) wait and see if you're still hungry. Now here's the super hard part: if you're not hungry, Put the Plate Down and pack the food for tomorrow's lunch! Really hard. But once you've done it for 4-8 weeks, it'll be a new habit you have formed and you'll lose a lot of weight. This is ofcourse assuming you weren't eating a big bowl of potato chips or M&Ms or any other calorie-dense food. Your plate should be 50% veggies, 25% protein and 25% complex carbs.
- Really. Don't eat past 6:30 p.m. I struggle with this all the time. But I enjoy the victory every time. Remember, because you'll be hungry in the night, you'll have a MUCH better sleep and you'll feel hungry for breakfast earlier. This helps with feeling less hungry in the evening. This works! I'm not lying! Eat your supper at work if you are working late... which I used to do far too regularly.
(source: http://www.freedigitalphotos.net/ Ambro)
- Although she's eating sushi above, Try going without rice or bread for a while. All your carb needs for the day can be fulfilled with complex carbs in steamed veggies or raw salad. Once you cut rice out of your diet, it really won't feel quite as "necessary" as all that.
(source: http://www.freedigitalphotos.net/ luigi diamanti)
I've lost almost 60 lbs of excess weight. It took me almost 3 years! But one thing I found out to be a fact, was that when I don't eat after 6:30 p.m., I actually lose weight. When I eat late at night, I just maintain my weight. Even if I eat a light salad after 6:30, I DON'T lose weight, even if I eat and exercise and drink water regularly through the week.
So secret to weight loss:
1. Eat your counted number of calories for the day.
2. Exercise for 30 minutes at least 3 times a week.
3. Drink 9 glasses of water everyday... don't be fooled. If you don't do this, you WON'T lose weight.
4. Don't eat past 6:30p.m.
Other useful tips:
- Don't stuff yourself silly. Eat a little slower than usual, and when you're done about 50% of your meal (total amount of food on your plate) wait and see if you're still hungry. Now here's the super hard part: if you're not hungry, Put the Plate Down and pack the food for tomorrow's lunch! Really hard. But once you've done it for 4-8 weeks, it'll be a new habit you have formed and you'll lose a lot of weight. This is ofcourse assuming you weren't eating a big bowl of potato chips or M&Ms or any other calorie-dense food. Your plate should be 50% veggies, 25% protein and 25% complex carbs.
- Really. Don't eat past 6:30 p.m. I struggle with this all the time. But I enjoy the victory every time. Remember, because you'll be hungry in the night, you'll have a MUCH better sleep and you'll feel hungry for breakfast earlier. This helps with feeling less hungry in the evening. This works! I'm not lying! Eat your supper at work if you are working late... which I used to do far too regularly.
- Although she's eating sushi above, Try going without rice or bread for a while. All your carb needs for the day can be fulfilled with complex carbs in steamed veggies or raw salad. Once you cut rice out of your diet, it really won't feel quite as "necessary" as all that.
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