What's for dinner tonight? Fueling our exercise!

[Creativebeth]

I don't ever usually start new threads, I just don't feel that I am that interesting!

I post mostly on the Lean Meaner thread, and we are all about the weight loss. Right now I am trying to convert some of my eating. After losing alot of weight with a lower carb diet, I found that it wasn't doing it for me anymore. The beginning of the this year was all about losing my marathon training weight. With the mileage I was putting in, I needed to find ways to get some healthy carbs into my diet.

So, my journey right now has brought me to the last 5-6 pounds to lose. I want to find ways to maintain what I have lost, and increase my healthy carbs. I have been experimenting with new recipes and thought maybe you'all would be interested!

I found a Quick Pad-Thai recipe the other day, so I will start there! Please post new/exciting recipes to help me out!
Quick Pad Thai

Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Serves: 4
Average Rating: 3.5/5
No Description
Ingredients
6 oz whole-wheat cappellini or angel-hair pasta (about 1/3 16 oz box)
1/2 lb chicken breast, cut into bite-size pieces (about 1 c precooked)
1 tbsp fish sauce
3 eggs
1/3 C chopped cilantro
2 tsp olive oil
1 tbsp creamy peanut butter
1 tbsp sugar
2 tbsp red chili flakes

Directions
1. Cook pasta according to package directions. Toss with 1 teaspoon olive oil. 2. Heat wok or large skillet over medium-high heat and add remaining olive oil. Add chicken pieces and saute until just browned and no longer pink (about 4 minutes). Remove from pan and set aside. 3. In a small bowl, whisk fish sauce, peanut butter, sugar, chili flakes, and 1 tablespoon water until smooth. Set aside. 4. Crack eggs into pan and scramble until firm. Add in chicken and cook for another 2 minutes. 5. Add cooked pasta and peanut butter mixture to pan, tossing with chicken and eggs. Add chopped cilantro. Garnish with crushed peanuts, bean sprouts, or lime wedge if desired.

Nutritional Facts per serving
CALORIES 342.4 CAL
FAT 9.9 G
SATURATED FAT 2.1
CHOLESTEROL 191.5 MG
SODIUM 478 MG
CARBOHYDRATES 39 G
TOTAL SUGARS 5.9 G
DIETARY FIBER 4.9 G
PROTEIN 24.8 G

This recipe was from the Runner's World site/recipe finder. I liked it very much and it was really easy to make. I used some pre-cut cabbage slaw mix in it also and sauted it with shrimp instead of chicken.

Beth

 

[IMGONNABE40!]

I have a double burner size grill pan and it is great for cooking quick, healthy meals. It is great for chicken and veggies. I have also cooked lean beef and fish on it. Also, I have a sandwich press that I use to make paninis.

Try grilling an assortment of meats and veggies--mushrooms, eggplant, red peppers, onions, zucchini, onions. I use a bit of olive oil to coat the grill pan. I like to put the grilled veggies on whole grain bread to make the paninis. Again, a very small amount of oil will do. I use a bit of feta cheese on the paninis.

I also like to put grilled chicken on the Arnold Sandwich Thins with sliced avocado and Broccosprouts. I put a bit of Kraft's Light Asian Toasted Seasame dressing on my sandwich as well.

Try tossing the grilled veggies and chicken with whole wheat pasta, fresh basil and feta.

 

[Creativebeth]

I am hoping to bump this up to get alittle interest in healthy eating!

I am currently making some healthy baked beans (that do take 3 to 4 hours) in the oven. I will post the recipe if they turn out!

I made a healthy version of pork lo mein last night for dh (to late for me to eat) which got rave review (from Spark People web site)

5 Spice Pork Lo Mein with Vegetables
Nutritional Info
Fat: 4.4g
Carbohydrates: 31.1g
Calories: 235.7
Protein: 20.2g

Ingredients

13.25 ounces uncooked Ronzoni Healthy Harvest thin spaghetti
2 tablespoons grated peeled fresh ginger (or jar)
1 TB plus 1 teaspoons five-spice powder
11/2 pound pork tenderloin, trimmed and cut into thin strips
1 Yellow, Red or Orange Bell Pepper cut into thin strips
1 lg sweet onion cut into thin strips
1 10 oz bag of Broccoli Slaw
1/2 cup water
1/2 cup hoisin sauce

Directions
Break noodles in half and cook according to package directions. Place in a large bowl.

Combine ginger, five-spice powder, and pork in a medium bowl; tossing to coat.

Heat small amount of oil in a large nonstick skillet over medium-high heat. Add in onions, peppers, and broccoli slaw, saute until tender-crisp. Add to bowl with pasta. Then in small amount of oil add pork mixture; saute 2 minutes or until browned. Stir in water and hoisin sauce; cook 2 minutes or until pork is done. Add pork mixture to noodles and vegetables; toss well to combine.

Makes 12 - 1 1/3 cup servings.

Can easily change the meat and veggies to what ever you have on hands.

Beth

 

[Creativebeth]

just bumping.

Not gonna post the bean recipe from the weekend. It was OK, but not great. I will continue to work on that one!

Beth

 

[Worfiedoodles]

Beth -- I'm not the cook in my house, and dh is not the most savvy in the grocery store -- where would we probably find fish sauce? I like your pad thai recipe and I'm going to talk him into making it if we can find all the ingredients.

Maria

 

[Creativebeth]

Maria: Not a stupid question! I had to look for awhile until I found it. I found it in the international section with the Thai food ingredients. It isn't really a 'sauce' looking liquid. It's brown watery looking stuff. But, the Pad Thai recipe really worked for me! ((((and fast and easy to boot))))) Hope you like it!

Here's a French Dip recipe (I haven't tried it yet) From Taste of Home magazine

Servings: 8

Ingredients:
3 pound beef chuck roast, trimmed
2 cups water
1/2 cup soy sauce (I would use low sodium soy sauce)
1 tsp dried rosemary, crushed
1 tsp dried thyme
1 tsp garlic powder
1 bay leaf
3 to 4 peppercorns
8 french rolls (if making sandwiches)

Directions:

Place roast in a 5 qt. slow cooker. Add the water, soy sauce and seasonings. Cover and cook on high for 5-6 hours or until beef is tender.

Remove meat from broth; shred with forks and keep warm. Strain broth; skim of fat. Pour broth into small cups from dipping. Serve beef on rolls.

Sounds promising!

Beth

 

[Creativebeth]

I made this last night (from the magazine - 5 ingredients or less) and it was a big hit with the whole family. There really were no leftovers!



Honey Lemon Schnitzel

From Carole Fraser of North York, Ontario come a wonderful schnitzel. These pork cutlets are coated in a sweet sauce with honey, lemon juice and butter. They're certainly good enough for company, but perfect for a quick, week-night meal, too. “Very seldom are there any leftovers,” remarks Carole.

SERVINGS: 4

CATEGORY: Main Dish

METHOD: Other stovetop

TIME: Prep/Total Time: 25 min.

Ingredients:
2 tablespoons all-purpose flour (I used whole wheat flour)
1/2 teaspoon salt
1/2 teaspoon pepper
4 pork sirloin cutlets (4 ounces each)
2 tablespoons butter (I used 1/2 the butter and vegetable spray)
1/4 cup lemon juice
1/4 cup honey (I used sugar-free honey substitute)
Directions:
In a large resealable plastic bag, combine the flour, salt and pepper. Add pork, two pieces at a time, and shake to coat. In a large skillet, cook pork in butter over medium heat for 3-4 minutes on each side or until juices run clear. Remove and keep warm.
Add lemon juice and honey to the skillet; cook and stir for 3 minutes or until thickened. Return pork to pan; cook 2-3 minutes longer or until heated through. Yield: 4 servings.

Nutrition Facts (without the changes I made - the whole wheat flour would add some fiber)
One serving:
1 cutlet
Calories:
298
Fat:
13 g
Saturated Fat:
6 g
Cholesterol:
88 mg
Sodium:
393 mg
Carbohydrate:
22 g
Fiber:
0 g
Protein:
24 g

A very successful dish!

Beth

 

[Cindylou]

One of my recent favorites is to cook some red lentils. Saute an onion, add a canned of diced tomatoes. Serve the tomatoes over the lentils and add parmesan cheese. Yummm!

 

[Creativebeth]

Cindy: Sounds yummy! Thanks for the tip!

Beth

 

[Creativebeth]

The weather is turning colder, and I always feel the need for soup. I found a recipe for cream of potato soup with spinach. This is not exactly the same recipe, but going to try this one next! It is actually a great combo soup.....I wasn't so sure before I tried it! It's from the Spark People web site.

Slow Cooker Potato, Chicken & Spinach Soup
Nutritional Info
Fat: 0.8g
Carbohydrates: 19.0g
Calories: 120.1
Protein: 10.2g

Ingredients

10 oz Frozen Chicken Breast Tenderloin
11 oz Idaho Potato, 1/2 inch cubes
1 can Spinach
1 pkg Chicken & Broccoli Rice a Roni with seasoning packet (dry)
3 cups Chicken Broth or 3 tsp Bouillon/3 cups water
2 cups water
0.5 cups Four Cheese Instant Mashed Potatoes

Directions
Put chicken broth or bouillon & water in slow cooker. Cut potato into 1/2 inch cubes and add to pot. Add Rice a Roni (rice and seasoning packet) to pot along with the frozen chicken. Cook on high for 4-5 hours. Add more water if needed.

Makes approximately 9 1-cup servings.

Number of Servings: 9

I try to make some soup on Sundays for me to have something easy to pack for lunch during the week. This recipe seems quick and easy! I like to add my veggies in soups.....so much easier to get them all in and to get a variety of them. Spinach is not something I usually get in!

Beth

 

[Cindylou]

Beth: I made the Pad Thai recipe tonight. It was great. I added more veggies in than the recipe. I sauteed onions, garlic, celery, carrots, broccoli, and red pepper to add to it. It was great and the entire family ate it. Thanks.

Cindy

 

[Creativebeth]

Cindy: Yeah! Glad the recipe worked for the entire family....it's a hard to get everyone to agree on anything! You are the first 'success' story! Thanks for the feed-back.

Beth

(I added more veggies too....it's a recipe that lends itself to more!)