This week my husband and I went out with some friends from Sunday School to a Mexican restaurant. Mexican is one of my favorite cuisines. I absolutely love the free salsa and queso that they bring to the table. Before the diet, when my husband and I would go to Chile Mercado I could easily eat two bowls of salsa and queso. When we went to Poblano's I was very proud of myself. I didn't eat any queso and I only had 10 small scoops of salsa and no chips. For dinner I ordered the Carne Asada Tacos without the tortillas, black beans, and steamed ranchero beans. I mixed the beans with the steak and only ate half of it. I saved the rest for lunch on top of salad drizzled with lime juice.
I also worked out three times this week! On Tuesday I went to Yoga, Thursday I played Just Dance 2 for an hour and a half, and on Saturday I went to Zumba.
I also went to the movies on Friday night with some friends to see Beauty and the Beast 3D. It was amazing! For those of you who don't know me, one of my favorite indulgences is popcorn. I love movie theater popcorn with lots of butter drizzled on! Every time I go to the movies, which isn't often, I get popcorn and load it with butter. Even though I really wanted some, I resisted the urge and enjoyed the movie without my buttery treat.
Last night I made Chicken Parmesan. For those of you familiar with Italian Cuisine might ask how Chicken Parmesan can be SBD Phase 1 friendly. Well, here's how: Almond Flour. If you have been reading the blog regularly you might remember that I made a Chicken Nugget recipe from Kalyn's Kitchen that uses Almond Flour instead of wheat flour. To make Chicken Parmesan I used the same method. For those of you interested in making Chicken Parmesan, here's how.
Chicken Parmesan
Ingredients
- 4 Chicken Breasts
- 2 TBS Olive Oil
- 3/4 to 1 cup Almond Flour
- Spices--I used premixed Italian Seasonings and added Garlic Powder, Basil, and Majoram
Directions
- Preheat oven to 400 degrees Fahrenheit. Coat a baking pan with the olive oil and place pan in oven to heat while oven is heating.
- In a large plastic bag mix the almond flour and seasonings. Rinse the chicken breasts in the sink, place on a cutting board and flatten each chicken breast with a meat mallet.
- When the oven is ready remove the pan. One at a time put a flattened chicken breast in the bag with the almond flour mixture and coat the chicken breast. Place the chicken on the pan and repeat with the other chicken breasts.
- Bake for 10 minutes, turn the breasts over and cook for another 10 minutes or until a meat thermometer reads 165 degrees Fahrenheit
- I served the chicken over Spaghetti Squash I had tossed with I Can't Believe Its Not Butter spray and Parmesan cheese and topped it with homemade tomato sauce.
While cruising the internet I came across a recipe for Cheesecake that is Phase 1 friendly that I can't wait to try. Be looking out for a post on how it turns out.
Food Journal
Thursday
Breakfast
4 slices of Turkey Bacon
1 cup Decaf Coffee with non-Dairy Creamer and Truvia
Snack
1 cup Regular Coffee
1 can V8
Lunch
Salad with Turkey Taco meat, Avocado and lime juice
Cheese Stick
Jello
1 can V8
Dinner
Unsweet Tea with Splenda
10 small scoops of salsa
Carne Asada Taco Meat with no Tortilla
Black Beans
Ranchero Beans
Friday
Breakfast
Grande Regular Coffee from Starbucks with 2 Splendas, non Fat Milk and a splash of Half and Half
Snack
1 can V8
Lunch
Salad with Carne Asada Taco Meat and Lime Juice
Cheese Stick
Jello
1 can V8
Snack
1 can V8
Dinner
Turkey Taco Salad with Avodado Salsa and Lime Juice
Saturday
Lunch
Salad with Chicken lunch meat
Dinner
Chicken Parmesan
Spaghetti Squash
Steamed Spinach
Sunday
Breakfast
2 Slices Turkey Bacon
2 Eggs, Scrambled
Lunch
Salad with diced Chicken Breast
Snack
Ricotta Creme from the South Beach Book
Dinner
Salad with Tuna
Keep up the good work!
ReplyDelete