Whew. Well, I averaged up my calories for the week (I record my food on the SparkPeople.com nutrition calculator, perfect for the anal-rententive diners among us) and although I had an "episode" at the local Chinese buffet earlier this week involving some bourbon chicken and lo mein along with a slight run-in with Checkers yesterday, my overall weekly intake is within range.
And I'm hungry right now, because I've been spending more time cooking this afternoon than eating.
For dinner we're having Slow Cooker Salsa Chicken, which is from a recipe I got at SparkPeople. It's 4 1/2 chicken breasts, a cup of salsa, a can of reduced fat mushroom soup (I just used the Healthy Recpies Campbells variant), a package of reduced sodium taco seasoning (I used full sodium -- there are limits) and 1/2 cup of reduced fat sour cream.
Now the recipe says to just toss the chicken into the crockpot, sprinkle the taco seasoning over it, and pour the salsa and soup over that, then cook on low for 6-8 hours. But raw chicken? In a crockpot? It may be just fine, but I feel better browning it, so I did. And mid-cycle I've had it on high rather than low, because I'd like to eat a bit earlier than 9PM.
The sour cream goes in after the rest of the ingredients are removed from the heat. It's a really highly rated recipe, and it's smelling awesome, so I'm pretty eager to try it.
Oh! And I'm also making some weird cake/ quick bread-like stuff. I've got this book "200 Under 200" by Lisa Lillien, the lady who set up the Hungry Girl website (another fun productivity-killer of mine). Her big thing for reducing the calorie count in foods is with tons of substitutions. I'm not making one of her recipes exactly, but the inspiration came from reading through the book. I took a box of yellow cake mix (the Pillsbury "moist" type, and I used the reduced sugar variant), a can of pumpkin (the Libby's "Pure Pumpkin") and the other 1/2 cup of reduced fat sour cream. Mixed all three ingredients together (I also added 1 tsp. cinnamon and 1/2 tsp. vanilla extract) until well blended, and divided them into two medium-sized loaf pans. Baked at 350 for 40-45 minutes, and got two pumpkin cake/quick bread loaves out of it.
It made 16 servings total at 140 calories each, and these are BIG pieces! Yeah, I'm psyched. I hope I get some before the boys and Choreboy consume it all.
I'll report back once I've eaten. This stuff better be good.
Edited to add update:
I can heartily recommend both the Slow Cooker Salsa Chicken and the pumpkin cake. More in comments. And I'm envisioning the cake served under a scoop of caramel ice cream... bliss.
March 27th, 2017 Most Things
7 hours ago