Eat your Breakfast!!
Scrambled my egg beaters (30 calories) with a tsp of heavy cream (17 calories) and a scant tsp of fat free cheddar (17 calories) and some garlic powder and Italian Seasoning. I'm trying to use up things currently in my fridge so they do not go bad and I have to throw them away. The Heavy Cream is 45 calories a TBSP and the cheese is 45 calories per 1/4 cup, so a tsp of each is minor!! Had half a grapefruit (38 calories) and 1 original melba toast (20 calories).
LUNCH:
A cooked vegetable lunch, served either hot or cold, should be a part of a diet regime. This is one of my favorites: as many kinds of steamed vegetables as you like, about 1/4 cup each to make a total of 2 cups. Arrange them on a platter in rows and eat one row at a time. This way you always seem to have more left to eat. For instance, a row of julienned, fresh cooked beets (20 calories); a row of slivered green beans (43 calories); a row of julienned carrots (13 calories); a row of sticks of zucchini (9 calories); a row of blanched cherry tomatoes (15 calories) covered with sauteed mushrooms (7 calories); a row of small, diced white turnips (9 calories); a row of broccoli buds (6 calories) topped with spring onions (one spring onion = 3 calories).
Cold, marinate with Vinaigrette Dressing; hot, sprinkle lavishly with grated lemon or orange peel, chopped parsley, and sliced green onions. In a steamette the vegetables may all be cooked at one time. Serve with 4 oz cottage cheese (Fat Free = 96 calories).
For dessert, have 1/2 cup grapefruit sections (44 calories) marinated in apricot nectar (1 oz = 15 calories); and tea or coffee.
DINNER:
spinach, mushroom, and orange salad with Vinaigrette Dressing
Coq au Vin
1/2 cup shredded Zucchini
Carrots in Vodka
1/2 Baked Custard with Orange Sauce
tea or coffee
Now, for my dinner last night. I DID NOT make the wedge salad with Red Wine Vinaigrette. I looked at the amount of food and decided I just didn't need it. Plus, I was tired of chopping and mincing and dicing, etc. I was actually satisfied with what I did eat.
I'm from Texas, born and raised. I LOVE me some beef fajitas. Flank steak is not my favorite cut of meat for anything but fajitas, sorry Helen. I prepared the meat just as written and I thought it was tough. There has to be a lean cut of beef that could be substituted, I'll work on that.
The Turnip Pudding was actually more of a souffle minus the butter, flour and egg yolks, but I did enjoy it. I also cut the recipe in half and it was warm and lightly browned on top while being light inside, scaling back worked for this one. I was worried about the "turnip" part of this pudding but the flavor is not bad. Just not a vegetable I eat. I would make this again. The Stir Fried Spinach is nice. I used Brummel and Brown whipped spread and lite salt. Helen calls for Veg Sal which I can't find locally. It does still exist, you can get it on Amazon if anyone decides to be a purist here. $22.00 for a six-pack of 4 oz shakers. Vege Sal by Spike. Lite salt contains Potassium which your body needs anyway and I can even get it at the convenient store by my house, win win. The grated carrot on top (1 baby carrot equals 1 tsp) didn't really add any flavor but the color contrast was rather striking. Nice touch. Again, didn't "jelly" my vegetable consomme, but did like it warm. I did just warm it so the vegetables still had a nice texture. I was really pushing it to get to 700 calories for yesterday (I'm getting my numbers from my FitBit app, so I'm kinda just guessing they are correct.) I am also drinking a glass of cold water with a TBSP of Bragg's Apple Cider Vinegar (raw, unfiltered, with the "mother") before every meal, but I've done that for a while, not anything new. Another thing my grandmother said to do.
RECIPES in order of use:
Vinaigrette Dressing. We used this for Lunch on Monday so the recipe will be on yesterday's post.
Coq au Vin
For 4
1 TBSP shallots
2 Rock Cornish hens, disjointed
4 small white onions
3/4 cup beef consomme
3/4 cup dry red wine
16 small whole mushrooms
vegetable or lite salt to taste
fresh ground pepper to taste
2 TBSP chopped parsley for garnish
Prepare skillet with nonstick vegetable spray or small amount of vegetable oil. Add shallots; saute for 1 minute. Add hens, place under broiler until brown. Add onions, consomme, and red wine. Cover and simmer on top of stove for 30 minutes. Add mushrooms and cook over high heat, until liquid is reduced to one-quarter of its original volume. Season, sprinkle with parsley, and serve. Recommended portion: 1/2 hen with 1 onion, 4 mushrooms (137 calories) (I PLAN ON HALVING THIS ONE TOO, my little hen is relaxing in a water bath thawing away in my kitchen sink as we speak).
Carrots in Vodka
For 4
1 cup julienne of raw carrots
1/4 cup vodka
1 TBSP orange peel
a pinch of sugar substitute
vegetable or lite salt to taste
Place everything in a small pot. Cover and simmer until carrots are tender. Recommended portion: 1/4 cup (25 calories)
Baked Custard in Orange Sauce
For 4
4 egg yolks
2 cups skim milk
1/2 tsp sugarless sweetener
1 TBSP grated orange peel
1/2 tsp vanilla
Beat egg yolks; add milk, sweetener, grated orange peel, and vanilla. Pour into individual baking cups, place in pan of hot water, and bake at 350F until custard is set, about 50 minutes. You may sprinkle a few grains of nutmeg on each before baking. Serve with Orange Sauce (below). This is especially recommended as a dessert men will enjoy also. Recommended portion: 1 cup and 1 tablespoon sauce (97 calories). VARIATIONS: Add 1 TBSP Grape Nuts to mixture or add 1 TBSP carob powder and leave out the orange peel.
Orange Sauce
1/2 cup fresh orange juice
1/2 cup water
1 tsp sugarless sweetener
1/2 tsp arrowroot
1 TBSP slivered orange peel
Heat juice, water, sweetener, and arrowroot. Cool. Add peel.
Good luck, hope you enjoy your dinner. I'm excited about Coq au Vin and especially the Baked Custard with Orange Sauce.
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