Monday, October 6, 2008

a carbless chapter in my life

Dennis has been doing great with his dieting. He's lost 13 pounds in 5 weeks (awesome!) by working out and watching what he eats. For the record, in those same 5 weeks, I've lost 2. So lame. So to kind of kick-start us back into losing weight, we are doing two weeks of no carbs and no sugars. We did this a year ago for 21 days and I lost 8 pounds! Certainly I gained it back because I stopped caring about what I was eating, but the idea this time is to continue to maintain a healthy lifestyle with less carbs but not none at all. Anyway, to prepare for this I made a 2 week menu and my budget was $200. I made the menu including sides and all and I only spent $176 at walmart and that included lunch items for the boys. So, everyday, for the next two weeks, I would like to post what I made, how I made it and how we liked it.

Today's Menu
Healthy Request Chicken Parmesian
"Grilled" veggies
**** (out of 5)

Boneless, skinless chicken breasts (one per person)
One can of Tomato Soup
Oregano to taste
Garlic Powder to taste
Shredded Mozarella cheese
1 zuchinni
1 squash
minced onion
ground black pepper

1. Mix soup, oregano (I used about 3 shakes), garlic powder (maybe 1 T) and spoon over chicken in shallow bakind dish.
2. Bake 20 minutes at 400 degrees.
3. Top with mozzarella cheese

For Veggies:
Slice zuchinni and squash and place in shallow baking dish. Spread pieces evenly and drizzle with EVOO. Sprinkle with minced onion and black pepper. Bake same time as chicken or until veggies are light brown on edges.

Seriously, that's it. It took me about 5 minutes to prepare and about 30 minutes to bake. We gave this 4 out of 5 stars. The chicken was super moist, had plenty of flavor and the veggies were oh so delicious. For extra kick, you can add oregano to the veggies or use asparagus as well. You can also use potatoes, but if you do, they have to be cooked longer

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