So, my dinner turned out great!!!!
(me cooking in my chef uniform to amuse my grandparents!)
I had probably a little too much wine….one glass when I was cooking and another (small!) one while I was eating. It was really good though!
I ate about 3/4 of the chicken breast, 1/4 cup of risotto and 3/4 cup (about) of the ratatouille. I tried to fill up on the veggies first so I wouldn’t eat too much of the risotto. I did good by only putting a tiny portion of it on my plate so I wouldn’t be tempted! Very cheesy and rich and it turned out all I needed was a couple tablespoons! I think I’ve eaten about 1750 calories for the day…it’s pretty early here though so I might have a tiny cup of light peppermint ice cream later….after a hot bubble bath- it’s about to start snowing! I’m pretty full right now though. It feels very odd not to exercise at all but I actually think my legs could use the break…shin splints=no fun…and I think my grandparent’s really appreciated me sitting with them today and just catching up. Tomorrow my flight leaves milwaukee at 2:00 and I get back into orlando at 6:00 florida time. I don’t have much at all in my fridge for dinner because I have to get to the store but I do have some leftover tofu. Hopefully I can whip something good up!
Here’s the recipes I used tonight:
Ratatouille (from “The Volumetrics Eating Plan”)
1 tbsp extra virgin olive oil
1 cup diced zucchini
1 cup diced eggplant
1.5 cup sliced onions
2 minced garlic cloves
1.5 cups diced tomatoes in juice
1.5 cup veggie broth
2 tbsp tomato paste
2 tbsp fresh basil
Heat up the oil and saute the zucchini, eggplant, onions and garlic for about 5 minutes or until the onion softens and everything heats up nicely together. Add the rest of the ingredients except for the basil and simmer 10 minutes. just before serving, add the basil. yum!
3/4 cups each 🙂
75 calories per serving
1 tsp extra virgin olive oil
minced garlic cloves
1 tbsp hot sauce
1 egg white
dash of salt and pepper
.5 cup parmesan cheese
.5 cup panko breadcrumbs
small handful of chopped cilantro
4 chicken breasts
preheat oven to 350. coat a baking sheet with cooking spray. mix together the oil, garlic, hot sauce, egg white and salt. set aside. in another bowl, combine the panko crumbs, parmesan cheese and cilantro. dip each chicken in the oil mixture then the panko crumbs. cook chicken for 35 minutes or until golden and not pink in the middle anymore.
200 calories per serving
VERY tasty!! I modified this recipe from The Volumetrics Eating Plan and would def. make it again. very easy and delicious.
Risotto alla Parmigiana
1 tbsp olive oil
1/4 cup finely chopped yellow onion
1/2 cup arborio rice
1/2 cup white wine
about 4 cups chicken stock
handful of parmesan cheese
salt and pepper to taste
heat the oil in a saucepan and saute the onions til translucent and soft. Add the rice and toast for about 30 seconds or until fully covered with the olive oil. Add the wine and cook on med. until all the wine is absorbed. Then, by 1/2 cup portions, add the chicken stock, stirring until each addition is absorbed before adding the next. This process should take about 30 minutes if you are doing it right. When the risotto has absorbed all the stock and is thick, add the cheese, stirring to combine. Season and serve.
serves about 4 as a sidedish.
*I really don’t know the calorie count on this recipe; it’s probably pretty high…its a recipe I made in school and it is a splurge with the cheese, but I only make it for special occasions! Very tasty and rich though…all you need is a little bit to be completely satisfied!
Before dinner this afternoon I snacked on half of a huuuuge honeycrisp apple (SO good and crisp, I will looking for these at the grocery store at home!!) that I dipped in 4 ounces of plain, lowfat yogurt. I also ate 2 multigrain crackers and later on, a tiny bit of this very dangerous chocolate-peanut trail mix I had stashed in my purse.
This turned into this:
I highly recommend trying these recipes–they were very tasty and filling!