I had a small sweet potato, with a tablespoon of i cant believe its butter,

And i boiled a boneless skinless chicken breast. With salt and pepper, curry, garlic powder and some soul food seasoning. After it cooked i put a tablespoon of BBQ sauce to the side so the bites of chicken wouldnt be to dry,

All was good, filled up quick even tho i was slow eating

My morning health start is - 2 cups gluten free uncooked rolled oats, 1 cup fresh raspberries or blueberries, 1 cup silk almond milk unsweetened, 1 cup plain Greek yogurt & cinnamon to taste... Mix then place in fridge to set up "taste great" I eat 3/4 cup for breakfast...

My lunch go to is- 1 can reduced sodium black beans, 1 can reduced sodium kidney beans, I chopped onion, chili power, cumin power,garlic 1 pound package of Purdue hormone free 99 % fat free ground turkey.. Cook onions first as a substitute for oil or butter then add rest & you have a health high protein & fiber meal for several days. I put in ramekins then vacuum seal them with my food saver an freeze till I need them...

I am sooo tired of waitresses asking "was everything ok with the food?" I'm only eating about the size of an egg (Sx 1/14/13)

Wow, I never thought of that. I haven't been to a restaurant yet, but it should be interesting...

I had a turkey sandwich on Boston lettuce with tomatoes and avocado. Also some carrots with hummus.

Yummm!!!! That sounds so delicious! I have to wait until month 4 to be able to eat that way. Waaaah!

How does the reduced sugar ketchup taste?? I've been wondering!!

Actually, it's delicious! It has a really good "tomato-ey" taste, not so much emphasis on the sweet/sour.

Lisa, how do you cook a plain chicken breast? When I cook them at home, they're as tough as a boot. When I order it in a restaurant they are usually good and juicy.

According to my kids I have mastered the technique for cooking chicken (and pork chops). As another person said, I sear them on both sides, about 5 minutes. In a little oil, lots of salt and pepper, until they have a thin brown "skin" on them. Then I turn down the heat and let them cook slowwwwly. Slice into the thickest part now and then to see if there's any pink. JUST as soon as the pink is gone, get them off the heat. That's my trick for keeping them juicy and tender. Then you can add a little water to the pan crusties (just a teeny bit) and make an "au jus" sort of thing (reduce if too watery). Drizzle over chicken.

This is how I make chicken to mix into the kids' Fettucini Alfredo, or to slice and layer on top of a salad. It's tender, juicy, and so delish!

Thank you so much! I'm going to try this, Do you cover your pan with a lid or foil?

I have a few ways. First, season it. It makes a big difference. My usual way is to heat up a sauté pan to medium high heat and sear the chicken on both sides for 3-5 minutes each. You'll know it's time to flip when the chicken releases from the pan easily. Then I slide the whole pan into a 375 oven for about 20 minutes. If your pans aren't ovenproof, put it on a baking sheet.

If I'm doing a bunch of stuff in the oven, Ill season the chicken (my favorite is salt, freshly cracked black pepper and herbes de Provence). Spray the baking sheet with cooking spray and roast at 400 for 20-25 minutes. My family loves onions, so often ill slice onions and use them as a bed for each breast. The onions caramelize and the chicken stays super juicy.

I have chicken in the crockpot with salsa. Going to cook up pepper and onion mix together with cheese and Greek plain yogurt. So good!

Wow that sounds great. I'm going to try that

Nope, I don't cover it. I find that cooking it for a shorter amount of time at a higher heat licks in the juices. I even do a whole roast chicken at 425 for an hour and its so tender it falls apart. I stiff the cavity with fresh thyme, a lemon cut in half and a head of garlic cut in half.

I have to stop reading this thread while I'm on my pre op Optifast diet! lol

I hear ya! I've had to turn the channel when the TV show I happen to be watching is all about the food, LOL!

Nope, I don't cover it. I find that cooking it for a shorter amount of time at a higher heat licks in the juices. I even do a whole roast chicken at 425 for an hour and its so tender it falls apart. I stiff the cavity with fresh thyme, a lemon cut in half and a head of garlic cut in half.

OMG! That sounds so delicious! Why can't I think of stuff like this?!

Morning star sausage with little bit of sauce and ricotta cheese on top

Still having my pity party.. Trying to make good choices. Tonight leftovers for the family and I'm gonna have a crappy 1/2 a vege burger..boca.. Really hate them

Think i will just have some broth. I got a taco fresno from taco bell. Didnt taste good and didnt settle right in my stomach.

This week going to fix meat loaf , whole wheat spaghetti and meatballs, and my own chili.

I went to the farmers market and got some good ground chuck. Also making my homemade salsa. And going to make my own baked tortilla chips.

Havent cooked for hubs in awhile. He should be pleased lol

Tuna melts on tomato slices. Going to have an orange in a bit since I am way short on calories today. My docs want my calories up to help keep the fainting spells down.

Turkey slice wrapped in a ff cheese slice

Nope, I don't cover it. I find that cooking it for a shorter amount of time at a higher heat licks in the juices. I even do a whole roast chicken at 425 for an hour and its so tender it falls apart. I stiff the cavity with fresh thyme, a lemon cut in half and a head of garlic cut in half.

Where do you buy the herbs de Provence?

Where do you buy the herbs de Provence?

You can get them anywhere you buy spices. I get mine at HomeGoods. I love that particular one because there's dried lemon rind in with the other herbs.