I ran out of Next Food Network Star shows to watch, so now I’m watching Chopped. Gets you in the mood to fool around with food in the kitchen. Which, BTW, I really think there’s a place for me on the Food Network. Who else do you know that spends as much time as I do in a kitchen with an open floor area 32 inches by 72 inches! Yep, I measured it tonight. Because at one point today, all three dogs were in the kitchen with me, and we were coexisting peacefully!
So on the menu today, I had a Breakfast Fruit Wrap this morning. Yay for keeping wraps in the freezer. This was very satisfying, and it held me through to lunch.
For lunch, I had a taco salad with the leftovers from last night. No cheese, and it was just as delicious. I also only used one corn tortilla that I cut into strips to put on top of the salad.
Somewhere in there I was making a batch of my homemade yogurt (which I had to strain again,) doing a GIANT load of dishes from the previous day’s experiments, AND I decided to experiment with the frozen yogurt again!
For dinner, I finally got the big package of boneless, skinless chicken breasts out. I cut them into serving size pieces, and cooked half of them just plain, with salt and pepper, to put into the freezer for a rainy day. I love having this chicken pre-cooked for salads, or just when its too hot to cook, or I’m too lazy to cook. The rest I marinated in some lemon juice, garlic, and a little olive oil. Basically followed that recipe in the comments. I also cooked up a bunch of brocolli to extend the leftover rice and veggies that I was going to use. This was very tasty–here’s the final result:
So for a very small investment of time in the kitchen, I have 2 more servings of the lemon rice and chicken, and 4 cooked lemon chicken breast pieces in the freezer, as well as the 4 regular pan seared chicken breast pieces in the freezer. And hey, lesson learned. All the dishes I used today are already washed. Which, BTW, I guess you figured out that in a kitchen that size, I don’t have a dishwasher.
So after controlling myself admirably today with my food choices, as well as taking the long walk with Noah this morning (4 1/2 miles) and a short stroll with all three doggies this evening, I was ready to try my latest froyo experiment. This one was my most successful so far. The only criticism I have is that the strawberry taste is way too strong. It seems I’ve done this before. I get carried away because I have a lot of strawberries, and because they are lower in calories. Still, it was quite delicious.
I used 3 containers of Chobani strawberry yogurt, 2 cups of chopped strawberries, 1 cup of whey (leftover from straining my homemade yogurt) and 1/4 cup of sugar. This actually made too much to put in my ice cream freezer, so I put 1/5 of the recipe into ice cube trays. I figure it’ll come in handy for smoothies. I figured the whole recipe was 780 calories, and I figured it would make 8 nice size servings. But with having to put some of it in the ice cube trays, I got a little confused about the actual calories per scoop. I just looked again, and those two scoops are probably less than 150 calories (toppings not included.)
Well, I’m off to bed. Must rest up for the big day tomorrow!