We made it to Friday! This Friday I have a dreaded Physical. 3 things I’m not looking forward to, BIG #1 I have to fast for 12 hours, my appointment isn’t till 10:45am, then I have to have the blood drawn afterwards. OMG! Poor little Jenny has to deal with me with no coffee or food, thats not a good thing! I’m going to be cranky and I mean cranky!!
#2 the scale, Eck!! I am terrified to see what the scale says. I know I gained about 5lbs since November, and I’m afraid the scale will be higher then what I think. I work so hard to keep my weight down and I shouldn’t let a number tell me any different, but it controls me. I still weigh myself twice a day. I know it’s wrong, but I can’t help it. So scared.
#3 giving blood and praying that my appointment ends before the place closes for lunch, otherwise I have to wait till 2pm to get blood drawn. Can you imagine my mood then? No Coffee!!!
But on a positive note, I made a healthy dinner with a lot of flavor and I over stuffed myself with my Caprese Quick bread, so hopefully I’ll stay full longer. Who am I kidding? I always wake up hungry with one thing on my mind, no two things, coffee and breakfast!!
I made this wonderful Chicken Piccata for dinner. It was so easy and fast, took about 20 minutes to make. I cooked the chicken in butter, yup butter, set aside and made a wonderful lemon and caper sauce. I sided my dinner with roasted broccoli with garlic and lemon. This was a GOOD dinner!!! One serving of each is just around 200 calories. Nice! I would of done well if I didn’t have 3 helpings of bread. I guess that explains the scale going up.
The Caprese Bread was a loaf I posted the other day. I ate one loaf and froze the other. What I did, is pop it in the microwave for about 3 minutes, until it gets soft. I wrapped it in foil and placed in the oven with the broccoli for about 10 minutes, until soft. It tasted as if I just made it! I always freeze bread. I do the same for banana breads, ect… For those kind of breads I just place on the counter at night and in the morning it’s nice and soft.
I got the Chicken recipe from my Better Homes and Gardens eat well Lose Weight magazine. It’s on the cover and I had to make, it just kept staring at me. I’m glad I did. this was the first time I ever had capers, there really good, though I am not sure what a caper is, but I like them. I will definitely use them more in my cooking. Do you like Capers? What are they? Some reason I think there some form of olives, but not sure, I’ll have to google it.
The Broccoli is pretty easy, I make it like I do most vegetables, olive oil, pepper, salt, garlic and I added lemon juice. I never had roasted broccoli, and I am glad I did, it was good, lots of flavor. Shockingly enough little Jenny loved it! I’m truly shocked!! My husband said he didn’t care for the lemon, but he likes his foods bland. I love spice and flavor!!
Chicken Piccata – Adapted from BHG
2 – 8 oz skinless, boneless chicken breasts, cut horizontally
1/4 tsp. salt
1/4 tsp. ground pepper
1 tbsp. unsalted butter
2 cloves garlic, minced
1/2 low sodium chicken broth
1 medium lemon (I used lemon juice)
2 Tbsp. capers
Place each chicken breast portion between two pieces of plastic wrap. Using flat side of a meat mallet or rolling pin, pound chicken lightly until about 1/4″ thick. Remove plastic wrap. Sprinkle chicken with salt and pepper.
In a large skillet melt butter over medium heat. Add chicken and cook for 6 – 8 minutes until browned and no longer pink in center. Remove chicken from skillet, set aside.
Add garlic to the hot skillet, cook for 30 seconds to 1 minutes or until lightly browned. Add chicken broth to skillet, scraping up any browned bits from the bottom of the skillet. Bring to a boil.
Add lemon slices and capers to skillet. Cover, reduce heat to low. Cook for 4 to 5 minutes or until lemon slices are soften and release there juice. Return chicken to skillet and heat through.
To serve, spoon caper mixture over chicken.
makes 4 – 4 oz servings
Calories per serving: 154, Fat: 5, Cholesterol: 72, Sodium: 285, Carbs: 3, Fiber: 1.3, Sugar: 0, Protein: 26
You should really give this chicken recipe a try. I love how quick it. You can have it all together and on the table in under 30 minutes. That’s nice!!
Roasted Broccoli with Lemon and Garlic
5 Cups Organic Broccoli Florets
2 teaspoons extra-virgin olive oil
1 teaspoon salt
1/2 teaspoon ground black pepper
1 clove garlic, minced
1/2 teaspoon lemon juice
Preheat the oven to 400 degrees F
In a large bowl, add broccoli florets, olive oil, salt, pepper and garlic. Spread the broccoli out in an even layer on a baking sheet.
Bake in the preheated oven until broccoli is tender enough to pierce the stems with a fork, 15 to 20 minutes.
Remove and place in a bowl, toss with lemon juice.
Serve and Enjoy!
Makes 4 – 1 1/2 servings
Calories per serving: 46.6, Fat: 2.3, Sodium: 25, Potassium: 5.4, Carbs: 4, Fiber: 2, Sugar: .01, Protein: 3.1
If your watching your carbs, this is a great dish to make! One serving of each only has 7 carbs total. That’s great for a dinner!! Amazing! Definitely a maker again!
Well my friends, I am going to get going. Have to finish laundry, do the dishes and drink down my last cup of Decaf. No coffee in the morning! Ugh….
Have a great Friday!!!