Everything Chicken

I had a feeling yesterday was going to be a busy work day, but it was literally non-stop.  The only reason I had time to put together this quick parfait was because my computer locked up and I had to wait for it to reboot.

Chobani yogurt (2), banana, homemade strawberry sauce (1) topped with 1/4 cup of granola (3) with a hard boiled egg on the side (2).

10.2.17 005

I am glad I decided to add that egg last minute, because this breakfast kept me full for several hours.  I never got to walk with my sister at lunch, and didn’t eat my lunch at my desk until nearly 3:20.  Gah.  This was a ham (2) and lavash  wrap (2) with mustard and romaine, with fruit on the side.  I also ate an ounce of tortilla chips about 30 minutes before eating this wrap for (4).

10.2.17 011

Which is why I have hardly any pictures to post together.   But can we stop and talk about delicata squash?  I keep forgetting that when I do Instastories and share video and photos there, they don’t actually save to my phone, so I wish I had more photos to post about this squash, but it couldn’t be easier to make.

Whenever I work with squash, whether it’s butternut, spaghetti, etc., I always microwave it for a few minutes to soften the skin – I find it’s much easier to cut, less risk of cutting yourself and easier to scrape the seeds out.

Cut the squash in half, scrape the seeds out – I use an ice cream scoop and it works great.  Slice in moon shape rounds, spray with Pam and a teaspoon of olive oil and any seasoning you want – this time I just did salt, pepper, paprika and a bit of crushed red pepper.  I baked it on parchment paper on my baking steel (you can use a cookie sheet) at 425 for 20 minutes.  This is SO good.  So much flavorful and zero points!

Now let’s talk about this chicken.  I first saw cream cheese everything chicken on my friend Nicole’s blog a couple years ago, and I pinned it immediately.  And saw it on my “recipes I want to make” in my Pinterest board all the time, and still never made it.  

As a Weight Watchers ambassador, they sent me some of their whipped cream cheese, and I bought thin chicken cutlets because they were on sale, and last night was the perfect night to make my version of this recipe.  I didn’t get home from work until 8:20 and I was eating this dinner at 8:35.  It comes together that quickly.

Each of my cutlets were 2 ounces each, so 4 ounces of chicken (2) and then I placed one tablespoon of Weight Watchers whipped cream cheese onto each cutlet.  (I’ve seen it at Walmart)  The roll up the chicken, dip into a bit of liquid egg whites, then sprinkle with Trader Joe’s everything but the bagel seasoning.  

I cooked mine in my cast iron skillet, seam side down for the first 2 minuts, then flipped it over, covered my skillet and cooked about 6 minutes longer on medium low heat.  I actually really like the crunchy bits of seasonoing on top.

I made Jacob’s chicken with the chive whipped cream cheese and he loved it.  Hannah made herself ham macaroni and cheese. 😀

10.2.17 025

This was so flavorful, so quick and delicious, this will easily become a weeknight staple.  I love how melty the cream cheese got too.

I am meeting my Mom out for dinner tonight with some relatives that are in town from Virginia.  My cousin Suzanna and her husband Frank are on a road trip and are in Chicago for a couple days.  We are eating at The Berghoff tonight – cannot wait!   What’s your favorite type of German food?   I remember making spaetzel when our German exchange student was here, but haven’t made it in a while – I need to change that.

  I imagine it’s going to be another busy day, but one of my bosses it out today so while he left me a bunch of work, he won’t need it until tomorrow. 

Happy Tuesday – make it a great day!  And make this Everything Chicken – you’ll thank me later.

 

+1.8 Weekly WI

I knew I would be up this week.  Mainly because after such a big loss last week, I got cocky, thinking I can have another bite of this, or another glass of wine.  That thinking and eating caught up with me, but I am happy to say I am still in the 150s by the hair on my chin!

4.13.17 082

Huh, and I just realized that my weekly points went down from 35 to 28!  That could be another reason!  Also, didn’t carb cycle as strict as last week.  And even though its a holiday weekend, I am bound and determined to meal plan and grocery shop for the week, not just for Easter Sunday. My momma is coming over and I’ll be grilling up something – hopefully a ham. 😀

I met Jennifer before work to weigh in and I’ve told her about the Amish people that are in teh train station on Thursdays.  When I walk off the train into the station, it’s like I’ve just walked into my grandmas kitchen it smells so good.  They have pastries, pies, cakes, brittle, muffins, two pounds of butter even! 

4.13.17 038

 As I walked by the end table  I picked up this brittle and came SO close to buying it.  But cooler heads prevailed and I put it back and walked on by – didn’t even ask for a sample (which you can by the way!)

4.13.17 040

I also wore my new WW uniform.  I think I told you that I cut off a pair of tights to make them leggings, but looking at this picture, um, I think it looks like fricken tights!  They are super comfy though!

4.13.17 042

Corner Bakery for the rescue for breakfast.  This is their avocado and spinach power flatbread – I looked again and it’s actually 8 points not the six I posted on Insagram, but this is delicious, the salsa is not oniony and Jenn and I each got a large fruit cup to go. I ate half that cup with breakfast and the second half with lunch.

4.13.17 044

I was all set to leave for my WW meeting at lunch, when my boss had a client come in unexpectedly and I had to stick around to put some docs together.  I was  pissed because the topic was protein – protein is my jam! I would have probably taken over the meeting though! Open-mouthed smile

4.13.17 081

I haven’t read the whole weekly yet, but I am definitely putting this on my menu next week – works for both Weight Watchers and for a low carb dinner option with my carb cycling.  Mom, do you like capers??  I am not sure I’ve had them like this, but I think I would love the briney/vinegar combo.

4.13.17 080

Since I haven’t meal planned, picked up lunch at Pret.  I appreciate that they put the nutrtion labels on all the shelves.  I picked this salad because it was 280 calories, and regardless of how many points that turned out to be, an under 300 calorie salad is fine by me.   I picked up the skinny Dijon dressing, and was happy that I looked at the label, because that small container is TWO servings.  The salad was 8 points, and the dressing was 2.  It was delicious – although I may bring extra veggies to add to it next time.

4.13.17 054

I worked through lunch and 45 minutes after quitting time, and just as I was about to leave, my friend Tia texted me to tell me there was a delay on the train.  Rat farts.

4.13.17 066

The train got in 90 minutes later than usual since all the trains were backed up . . .I had to crack up when Tia told me to go downstairs in the train station because they sell tiny bottles of wine you can drink on the train ride home.  She knows me so well!  But alas, I’ve got to kick the alcohol to the curb again except for special occasions – Mom, you’ll be happy to know that Easter is a special occasion.

When my sister and I were walking Wednesday I mentioned that we stopped at a candy store – one of the things I bought were these:

4.13.17 024

I had them in my backpack, and I was thankful they were there because fifteen minutes into the train ride home I felt that I had low blood sugar, and sure enough, it was 70.  I ate 5 points worth approximately, but I didn’t have any fruit with me.  Um, these are delicious though!

4.13.17 078

That would be my new Weight Watcher’s journal I finally started using.  I just finished my old journal, so it was good timing.  When I get a few days into it, I’ll show you pics.   At first I thought the days had too much space, but now I realize I may need to write smaller.

So after a long train ride home, I was hangry:

4.13.17 096

This is a 10 minute one skillet meal.  It’s not really a recipe, but I got a few messages on IG from yesterdays post.

In a non-stick or cast iron skillet heat pan to medium high.  I used 5 ounces of chicken tenders (3), that I sprinkled with salt, pepper and Italian seasoning.  Spray your pan with coconut oil or non-stick spray.  Put the chicken in the pan, let it cook for 1.5 minutes.  Add in 1/2 cup of your favorite marinara sauce (I used my one point sauce from the freezer ), flip your chicken over, put a lid on and cook for another 2 minutes.  Remove the lid, add chopped fresh spinach and 2 tablespoons of shredded Parmesan cheese, put the lid back on for another minute, and you are done. 

Obviously you could serve this over pasta, or spaghetti squash.  Since I didn’t eat until nearly 8:30 I was too lazy to cook my spaghetti squash.  

Stats for the Day:  

  • 28 smart points
  • 1147 calories, 122 carbs, 43 fat, 17 saturated far, 80 grams of protein.

Inspirational quote of the day – “great things take time, belief and persistence.” – Steve Weatherford

Make it a great day and Happy Friday!!

Braised wine chicken

Coq Au Vin

Since I didn’t start work until 5:00 on Friday, I decided to beat the traffic and head downtown earlier in the day and hit up the YMCA before work, which is just three miles from my work.  That was kind of a great decision.  I’ll get to that in a minute.

My Y membership lets me go to any YMCA in the Chicagoland area.  It was quite a big building.

irving-park-ymca-chicago-illinois-usa

It wasn’t until I walked in and saw all the mail slots that I realized this was an “actual” YMCA where people live.  I looked it up later and they have 212 guest rooms with rates starting at $378 a month up to $470 a month to have your own bathroom in your room.  Of course, it’s a Men’s only facility.  While the work out room was up to date, the locker rooms were a bit dated.

10.17.15 005

10.17.15 006

And the showers were kind of spooky and the ceiling had tons of paint that was chipping off and looked like it could drop on the ground at any moment.  I got a good hour work in though, so that was good.  I felt that giving myself 30 minutes to drive 3 miles to work would be plenty and at 4:30 I was showered, dressed for work and ready to go.  And guess what?  It took me exactly 30 minutes to get to work – duh.  Because it was still rush hour.  I clocked in at 5:01 – whew!

It was a Chef demonstration, which is the first time I’ve worked that kind of event.  The guests could ask any questions they wanted, sip wine and then eat at the end of the night.  I got to make a chocolate tart with chocolate and raspberries and I got to grill the pork chops.  It was a lot of fun.

10.17.15 016

10.17.15 017

Saturday night was a couples night in Paris with all Parisian food.   The Chef I worked with that night actually spent several years in Paris working in restaurants and we had a very engaging group of people.  I was able to put a Chef app together and decided to make a potato and grilled onion flat bread with brie.  After I put this together, I wished I would have added the brie when it came out of the oven, but it still tasted really good.  I know, can you believe I actively chose to make onions?!

10.17.15 030

I just made my no rise pizza dough (one of my first blog posts from September 2008!), but let it rise for about 30 minutes because I had time while the onions and potatoes cooked in a cast iron skillet.  Then baked the flat bread (or pizza basically) for 10 minutes at 450 degrees.

10.17.15 032

The star of the night though was this Coq au Vin.  I have actually never made this dish before, but it’s going on my dinner menu next week.   This is a great weekend dinner to make, or for company as well.   It seems like a lot of ingredients but this came together rather quickly.   And while this recipe states it’s for four people, this is a whole chicken, so I easily think this could stretch for 8 people.

  • Coq Au Vin
    Serves 8
    A great comfort food dish - wine braised chicken. Great to make on a lazy Saturday night dinner, or great for company.
    Write a review
    Print
    Prep Time
    15 min
    Cook Time
    45 min
    Total Time
    1 hr
    Prep Time
    15 min
    Cook Time
    45 min
    Total Time
    1 hr
    436 calories
    9 g
    139 g
    19 g
    45 g
    6 g
    296 g
    315 g
    3 g
    0 g
    11 g
    Nutrition Facts
    Serving Size
    296g
    Servings
    8
    Amount Per Serving
    Calories 436
    Calories from Fat 170
    % Daily Value *
    Total Fat 19g
    29%
    Saturated Fat 6g
    29%
    Trans Fat 0g
    Polyunsaturated Fat 5g
    Monounsaturated Fat 6g
    Cholesterol 139mg
    46%
    Sodium 315mg
    13%
    Total Carbohydrates 9g
    3%
    Dietary Fiber 2g
    6%
    Sugars 3g
    Protein 45g
    Vitamin A
    56%
    Vitamin C
    9%
    Calcium
    5%
    Iron
    14%
    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Ingredients
    1. 2 tablespoons grapeseed oil
    2. One 3- to 4-pound chicken, cut into serving pieces
    3. Salt and pepper to taste
    4. 4 slices bacon, cut into strips
    5. 1 1/2 cups pearl onions, peeled (see note, below)
    6. 1/2 pound white or cremini mushrooms, cleaned and quartered
    7. 2 medium-size carrots, peeled and cut into medium dice
    8. 1 large shallot, finely chopped
    9. 1/4 cup Cognac or brandy
    10. 1 cup red table wine
    11. 1 cup chicken stock
    12. 1 teaspoon herbs de Provence
    13. Salt and pepper to taste
    14. 2 tablespoons butter, room temperature
    15. 2 tablespoons all-purpose flour
    16. 2 tablespoons fresh parsley, rough chopped
    Instructions
    1. 1. Heat a large, heavy pan over medium-high heat and add the grapeseed oil. Season the chicken with salt and pepper to taste and sear, skin side down, until golden brown. Flip and repeat. Once they’re browned, remove the chicken pieces from the pan and set aside.
    2. 2. Reduce the heat to medium low, and gently sauté the bacon until the fat has rendered.
    3. 3. Add the onions, mushrooms and carrots to the bacon and cook until lightly caramelized. Stir in the shallots and cook until softened. Add the cognac to deglaze the pan, scraping free the browned bits of fond from the bottom.
    4. 4. Return the dark meat and wings to the pan along with the wine, stock and herbs de Provence. Season with salt and pepper.
    5. 5. Bring to a boil and then reduce the heat to a simmer. Cook, covered, until the meat easily pulls away from the bone, about 40 minutes.
    6. 6. Return the breasts to the pan and allow to cook for about 10 minutes or until cooked through.
    7. Knead together the butter and flour to form a paste. This paste is called a beurre manié. After
    8. the dark and white meat is cooked, remove it from the pan. Whisk the beurre manié into the
    9. sauce and simmer until thickened. Taste and correct seasonings, return the chicken to the pan,
    10. sprinkle with parsley and serve.
    Notes
    1. The best way to peel pearl onions is to quickly blanch them in a pot of boiling water for about 30
    2. seconds. Transfer to a bowl of ice water, drain and let the peeling begin. Tip: Use a paring knife to get
    3. the job done.
    beta
    calories
    436
    fat
    19g
    protein
    45g
    carbs
    9g
    more
    My Bizzy Kitchen http://www.mybizzykitchen.com/

7. Knead together the butter and flour to form a paste. This paste is called a beurre manié.   After the dark and white meat is cooked, remove it from the pan. Whisk the beurre manié into the sauce and simmer until thickened. Taste and correct seasonings, return the chicken to the pan, sprinkle with parsley and serve. 

Note: The best way to peel pearl onions is to quickly blanch them in a pot of boiling water for about 30 seconds. Transfer to a bowl of ice water, drain and let the peeling begin. Tip: Use a paring knife to get the job done.

Everyone gave this dish rave reviews, and I was able to taste the pan sauce and it’s outstanding.  The brandy added just a touch of sweetness to the sauce and the chicken was cooked to perfection.  The recipe is courtesy of The Chopping Block.

I covered a shift early Sunday morning and since I was working late on Saturday night, my Mom let me stay at her house so I wouldn’t have to drive so much and get five hours of sleep vs. four if I had driven all the way home.  I felt bad because I wasn’t actually going to see her – I got to her house at 11:45 and was out the door at 5:15 a.m.  When I got to “my” room, and I say “my” room because I am the one who uses her guest bedroom the most, I found this note on my bed.

10.17.15 037

And I remembered to turn off the porch light when I got in. Open-mouthed smile

She was available for lunch yesterday though, so after she sang the National Anthem at the Chicago Bears game yesterday with her choir, I met her back at her house and we headed to LaGrange for lunch.  I was super hungry.  There was a lot of junk food at the inventory at work, and one of the managers made scrambled eggs and bacon, but there were huge chunks of onions in the eggs, so I took a pass.  I did have a homemade baked donut one of the retail guys made, and a couple pieces of bacon and a handful of nuts during my shift.

I had a taste for a burger, and we saw this place:  Back Alley Burger

10.17.15 039

You would think that if “burger” is in the name of your restaurant that your burger would be really good.  Sadly, it was just okay at best.  I got a 1/3 pound burger and it really had no flavor at all.  Although I did pass by a woman who got a 1/2 pound burger and if I got back, I may ask for that and see if they could cook it medium rare, oh, and maybe put some salt and pepper on it.  The sweet potato fries and slaw were amazeballs though!  I did eat almost everything because I was hungry though!

10.17.15 044

We ate so late in the afternoon that I never ate anything for dinner and was in bed by 10:30 last night.  I didn’t wake up until 9:30 this morning!  I guess I caught up on my sleep.  I am off today, and Hannah didn’t leave for work until 11:30 so we hung out and caught up with each other before she left for work since I’ve barely talked to her since Thursday, which is why this post is so late.  I am in desperate need of a hair cut, so hopefully I can get that done today.   And the normal laundry and housework that needs to get done on a day off.  Although Hannah had her cleaning pants on yesterday, so there isn’t much left for me to do – thanks Hannah!

And here is how happy my Momma looks after spending time with me.  Is it no wonder I am her favorite?!

10.17.15 055

Love you Momma!

Made from Divine Chocolate

Korean BBQ Sauce

It’s amazing when you have an organized pantry what you realize you have on hand.  I have no less than four cans of mandarin oranges, five cans of water chestnuts and six cans of tomato paste.  What I also found was a whole drawer full of red potatoes.  Thanks for doing such a great job organizing the pantry Hannah, I promise I’ll try to keep it organized! Open-mouthed smile

So with the red potato find, my potato pancake breakfast was born.  One potato was 7 ounces (5 smart points) and I just shredded it, squeezed out any liquid, added a tablespoon of egg whites, a tablespoon of flour (1) salt and pepper and made two pancakes.  I put my skillet on medium high heat with some grapeseed oil (1) and Pam and got each side browned, then turned the heat down to low, put a lid on the pan to let the potatoes cook through.  It took about 10 minutes total.  Then I topped the pancakes with an egg/egg white scramble (2) with spinach, then topped with salsa and a tablespoon of cheddar cheese (1).  This was a delicious 10 smart point breakfast!

8.31.16a 002

I had my list of things to do yesterday and am happy that I crossed off more than half of them yesterday.  I think it has to do with being the first day of September, but I always feel a bit more organized when the school year starts, even if I don’t have little kids who are going back to school.   As I was running errands and heading back home, I could feel my blood sugar start to drop.  I pulled over and checked my blood sugar and sure enough it was 67.  Rats.  I had planned on taking a long walk when I got home.  As luck would have it, I was right by our favorite local Mexican restaurant take out place, and picked up lunch for us.

8.31.16a 004

Steak taco (5) and I measured out 1/3 cup of rice and 1/3 cup of refried beans, even though I wanted to eat the whole container.  And their spicy red salsa is pretty amazeballs.  Lunch came in at 10 smart points.

My step-son Joe’s best friend works for Divine Chocolate USA

OWNED BY COCOA FARMERS. MADE FOR CHOCOLATE LOVERS.

Divine Chocolate is co-owned by the 85,000 farmer members of Kuapa Kokoo, the cooperative in Ghana that supplies the cocoa for each bar of Divine. As owners, they get a share in the profits, a say in the company, and a voice in the global marketplace.

Thank you for supporting Divine Chocolate’s efforts to make the world a place where chocolate is cherished by everyone, including the family farmers who grow the cocoa.

He sent me an assortment of their chocolate bars to recipe develop for them.   It’s funny because growing up I hated dark chocolate.  In fact every Halloween, that was the first thing I did was dump out my Halloween candy and give my Dad all my Special Dark candy.  But now?  I love it.  I thought I would try to make a savory recipe with the chocolate and decided to make a BBQ sauce.  I am calling this a Korean BBQ sauce, but I have no idea if it truly is.  All I know is that it turned out amazing.

Korean BBQ Sauce
Serves 25
Write a review
Print
Prep Time
5 min
Cook Time
5 min
Total Time
10 min
Prep Time
5 min
Cook Time
5 min
Total Time
10 min
32 calories
7 g
0 g
0 g
1 g
0 g
24 g
486 g
4 g
0 g
0 g
Nutrition Facts
Serving Size
24g
Servings
25
Amount Per Serving
Calories 32
Calories from Fat 3
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 486mg
20%
Total Carbohydrates 7g
2%
Dietary Fiber 0g
2%
Sugars 4g
Protein 1g
Vitamin A
1%
Vitamin C
3%
Calcium
1%
Iron
3%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 3/4 cup soy sauce
  2. 1/4 cup water
  3. 2 tablespoons Ponzu sauce
  4. 1/3 cup brown sugar
  5. 1/2 cup ketchup
  6. 1 tablespoon rice wine vinegar
  7. 1 teaspoon sesame oil
  8. 1 tablespoon Thai chili sauce
  9. 1 tablespoon minced garlic
  10. 1/2 teaspoon crushed red pepper
  11. 1.8 ounce Divine Chocolate Ginger & Orange Chocolate bar
  12. 2 tablespoons corn starch
  13. 3 tablespoons water
Instructions
  1. In a stock pot, add all the ingredients except for the corn starch and water.  Cook over medium low heat for about 5 minutes, or until the chocolate bar is melted and all the ingredients are incorporated.  Mix the 2 tablespoons cornstarch with the 3 tablespoons of water, bring the heat up to medium, add it to the BBQ sauce and stir until the BBQ sauce is thickened - about 5 minutes.
beta
calories
32
fat
0g
protein
1g
carbs
7g
more
My Bizzy Kitchen http://www.mybizzykitchen.com/
8.31.16a 009

8.31.16a 012

8.31.16a 013

8.31.16a 015

8.31.16a 018

I was worried that the BBQ sauce would taste like chocolate sauce, but it actually has a great flavor on its own.  But what makes this amazing is when you grill it.  The chocolate kind of caramelized on the chicken and it was spicy, sweet, tangy and smoky.  I grilled up bone in chicken breasts.  I asked Jacob if he wanted BBQ sauce on his chicken, and he politely declined.  His loss, because this was delicious.

8.31.16a 006

Chef Carrie at my work is a big BBQ person – I am going to bring some to her and see what she thinks.   My next idea?  A shrimp curry dish with the dark chocolate with mango and coconut bar.   In my head that turns out, but we’ll see!  It was fun getting creative in the kitchen yesterday. 

Another gorgeous day in Chicago – right now it’s 66 degrees and sunny.  Love!  September and October are my favorite weather months.

Make it a great day!

Perfect Buffalo Wings

Friday morning I was pretty much just lying around, doing some work on the computer, but I have to tell you – after working the markets two days in a row, it takes me a little time to recover.  I’ll have to have Hannah take a picture, but because of all the heavy lifting I’ve been doing, I am developing some nice biceps and back muscles!  I went to visit Hannah at her coffee shop later in the day, and I was telling her I was still a bit tired, and she suggested I call it a rest day.  And while my first instinct was to say, “that’s a good idea!” I came home, switched into workout clothes and did 20 minutes of upper body and then did 40 minutes on the Stair Master.

IMG_4340 (2)

And I got motivation from my friend Kim.  She posted on Instagram that she couldn’t go to the gym because her son was sick, and thought of just skipping the workout, but ended up jumping on her dreaded home treadmill and got it done.  I then posted that above picture on Instagram, thanking Kim for her unknowning motivation for me, and another Instagram follower commented saying that she was sitting outside her Jazzercize class and was trying to convince herself to just go home and take a shower and call it a day, but then thanked me for paying it forward with the motivation and she posted the best picture of herself after the class was finished.  It is true, the only workout you regret is the one you didn’t do!

But guess what I watched while on the Stair Master?  Diners, Drive-ins and Dives.  I think there are too many of those shows on, but that doesn’t prevent me from still watching it!  They did a show on chicken wings.  I love chicken wings.  Like a lot.  And so does Jacob.  Hannah?  Not so much.  Well, I take that back, she’ll eat the crispy skin, but leave all the meat on the bone.   I ended up making her a pizza.  Most wing sauce recipes call for up to a stick of butter, and while that sounds delicious, I make mine a bit healthier.  This recipe is for 2 people.

Perfect Buffalo Wings
Serves 2
A healthier version of buffalo chicken wings - only a tablespoon of butter for the whole recipe, but you can still taste it.
Write a review
Print
Prep Time
5 min
Cook Time
10 min
Total Time
1 hr 15 min
Prep Time
5 min
Cook Time
10 min
Total Time
1 hr 15 min
482 calories
13 g
164 g
22 g
55 g
8 g
202 g
321 g
0 g
0 g
10 g
Nutrition Facts
Serving Size
202g
Servings
2
Amount Per Serving
Calories 482
Calories from Fat 198
% Daily Value *
Total Fat 22g
34%
Saturated Fat 8g
42%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 7g
Cholesterol 164mg
55%
Sodium 321mg
13%
Total Carbohydrates 13g
4%
Dietary Fiber 1g
3%
Sugars 0g
Protein 55g
Vitamin A
6%
Vitamin C
0%
Calcium
4%
Iron
13%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 12 ounces chicken wings
  2. 1/3 cup Frank’s hot sauce
  3. 1 tablespoon butter
  4. 1/4 cup flour
  5. 1 teaspoon creole seasoning
  6. salt and pepper
Instructions
  1. Heat your deep fryer to 350 degrees.  In a bowl, mix the flour, creole seasoning, salt and pepper – just a pinch of each is fine.  Toss the wings into the flour mixture and place in the fridge for a minimum of an hour, but it could be done overnight as well.  Having a cold wing dip into the hot oil makes the flour crust stay on.  In a pan, heat up the Frank’s hot sauce with the tablespoon of butter.  Cook the wings for about 8 minutes or so depending on the size.  I bought the pre cut wingettes from Purdue.  Toss the wings into the hot sauce butter mixture and plate with celery and ranch dressing.
Notes
  1. Note the total time includes the hour that the wings need to sit in the fridge.
beta
calories
482
fat
22g
protein
55g
carbs
13g
more
My Bizzy Kitchen http://www.mybizzykitchen.com/
780_640_780_ultra-640

IMG_4347

I figured out the WW points to be 12 for this plate above.  11 points for the wings, and 1 for the light ranch dressing.  When the nutritional label pops up, not sure how accurate it’s going to be, because there is some residual flour that doesn’t get used.  I think my point value is pretty accurate though.

**************

I had to go to bed at 8:30 on Friday night because I had to get up at 3:45 to shower and leave my house by 4:10 to make it to work by 5:00 because the market I did was in Downers Grove and started at 7:00 a.m.  I was actually thrilled that I was doing this market by myself – being the control freak that I am, I liked being in charge.

IMG_4354

I couldn’t even remember the last time I’d been in Downer’s Grove, but their downtown area is really pretty.  One of my old field hockey friends Kelly lives there and I tagged her in this pic on Instagram to see if she may be able to stop by, but she wasn’t in the area Saturday morning.  And I already got next weeks schedule, and I am back up to Evanston on Saturday.  Oh well!

I brought my packed food – ham sandwich on light bread and pretzel thins.  I also had a bag of cherries, a small banana and lots and lots of water.

IMG_4356

I ended up stopping by Hannah’s work on my way home for a much deserved skinny iced coffee.   It’s 3 WW points made with unsweetened almond milk and sugar free vanilla syrup, and it hit the spot – thanks Hannah!

IMG_4359

And I blurred out my hands in this pic because my nails are all jacked up because of work – I need to get them long enough to get a manicure.  And after a long day of selling Vegan burgers, I decided that beef was for dinner Saturday night.  My local Jewel had t-bone steaks on sale for $5.88 a pound!  I ended up using my best beef marinade and let them marinate for a couple hours, then pulled them out of the fridge to let them get to room temp 60 minutes before grilling.

IMG_4374

IMG_4382

And pomme frites goes well with steak, no?   I ate six ounces of the steak (5) and paired it with the fries (7) for a 12 point dinner.  Still had 4 points left for the day too! 

Again, early to bed Saturday night, but I got to sleep in an hour longer because the markets start later on Sunday’s.  I was back working with my pal Alberto, and we killed it – making close to $1900 and running out of everything by 12:30 and the market doesn’t end until 2.  Next week the owner is sending us with a 4th cooler of veggie burgers – the record for this market is $2200 and being the competitive person that I am, I really want to beat that once this summer.

IMG_4394

Both mornings when I left the temps were in the high 50’s – cool enough that I needed a jacket on the drive to work, and then as the temp rises, I am sweating balls.  Here’s a quick pic of all the stuff I have to put together to go to the markets, doesn’t look like much, but it takes me about 40 minutes to put it all together before loading the car.

IMG_4397

I don’t get home until 4:00 on Sunday’s and I was really tired.  I thought of taking a nap, but the dogs wanted to play, and then I got a second wind.  Hannah got home from work and we were all starving and I was trying to figure out what to make for dinner, when Hannah said “how about Portillos?”  Um, yes please!

IMG_4409

If you ever have the chance to try this beef, asked for it to be dipped – the bread gets all soggy and it’s really remarkable.  The sandwich and the few fries I had came in at 20 smart points, but I still ended up with 30 points for the day.  #winning

I had to share this cute picture of Rummy & Roman – they each got the same identical toy, but always fight over one.

IMG_4385

And guess what I am watching?  Grey’s Anatomy!  I know, I never watched a single episode, but from Friday to last night I am already 9 episodes into Season One, and it’s really good.  I can see what all the hype was for all the years it was on. 

And here’s some motivation Monday.  I follow this girl on Instagram and she’s always posting positive things, which is why I follow her.

IMG_4357 (2)

“You’ll never know until you take the jump!”  So true – I am trying to focus all my energy on all the positives I have in my life right now, and starting this morning, spent five minutes journaling about the day ahead of me to make it the most that I can.  No one is guaranteed a tomorrow, so get up – smile – and make it a great day!

Best Buffalo Chicken and Waffles

I am sure I am like a lot of people, if a gun were put to their head and they had to choose one cuisine to eat for the rest of their life, Mexican food would be at the top of the list.  I love everything about it.  The salsa’s, the braised meats, CILANTRO.  I know some people think it tastes like the bottom of a bird cage, but I love it.  And fresh lime.  Love fresh lime.  My daughter in law needs at least two whole sliced limes at every Mexican meal she eats.

As I was brewing my coffee, I glanced over at the fruit bowl, and remembered that I bought avocados when I went to Whole Foods.  I am sure I’ve shown this trick before on the blog, but I am too lazy to find it and link back to it now, so here is a quick picture on how to pick the perfect avocado at the grocery store.

how to pick an avocado

Just pick the stem off at the grocery store before bringing it home.  If it’s dark – it’s too ripe, but if its green – you are good to go.  See?

how to pick the perfect avocado

Before I learned that trick it used to make me so mad to pick up avocados to make guacamole, only to cut into them and they be black on the inside – such a waste!  I ended up making breakfast tostadas.  Two tostadas (3) topped with scrambled egg whites (1) and spinach, tomato and red cabbage with 1/2 an ounce of Cabot cheese hot habanero cheese (2) and 1.5 ounces of sliced avocado (2).  I had a small bowl of fruit on the side, so breakfast comes in at 8 smart points.

IMG_2193

I am learning so much about tips and tricks about blogging and getting your SEO searches right, keywords, etc.  I signed up for Lindsay’s FoodBlog Pro that she and her husband run out of Minneapolis.  Her blog Pinch of Yum made $64,000 in the month of February 2016.  Crazeballs.  Um, for the record, I’d be happy to make $3k a month!   Just sayin.  I spent all day yesterday learning tips on photoshop (I have Photoshop Elements, which is a much cheaper version – I bought it for $48 many years ago – its version 8 and I think they are up to version 14.  Every time I open it to use it, I get a pop up that says “you should really upgrade!”  I probably should, but that’s not on the list of things to pay for at the moment.

Before I knew it, it was time for lunch!  Since I had so much leftover skinny chicken that Hannah wasn’t going to eat anymore, it morphed into chicken and spinach taquitos.  Two Mission brand extra thin tortillas (2) stuffed with three ounces of grilled chicken (2) 1/2 ounce of Cabot hot habanero cheese (2) and then I pan fried them in one teaspoon of grapeseed oil to get them nice and crispy.  That whole plate was only 7 smart points.  #winning

IMG_2196

I had a date with the Stair Master at the gym yesterday as my last chance workout before my second WW weigh in today.  When I pulled into the Y parking lot, there weren’t many cars in the parking lot – score!

IMG_2197

Yep!  The place was nearly empty, except for one girl on the Stair Master.  Rat farts.  So I ended up doing a hill climb on the treadmill at 12% incline for 45 minutes.

IMG_2198

Hannah had asked me the other day what I wanted to do for Mother’s Day, and not shockingly, I said I’d like to try really good chicken and waffles, like at a place called Hash House a go go . . . one of the dozens of Chicago area restaurants I want to try. Check out their sage fried chicken and waffle tower!

sage fried chicken tower

And while you know I love to go out to eat, I realized I didn’t want to go out for Mother’s Day.  Places are usually packed, huge lines, pre fix prix fix menus and I don’t like to feel rushed like they want to flip the table to seat more people.  But I couldn’t get the idea of chicken and waffles out of my head.  First I wanted to come up with a decent waffle that wouldn’t break the bank in points.  I first googled “waffle recipes” and quickly found Pioneer Woman’s waffle – that only has a stick of melted butter in the batter.  Um, no thanks!  I had Chobani in the fridge.  I had Silk unsweetened almond milk in the fridge.  I had King Arthur self-rising flour.  I could do this.

Yogurt Almond Milk Waffles
Serves 8
A light and fluffy waffle that will soon be a breakfast staple.
Write a review
Print
Prep Time
5 min
Cook Time
25 min
Total Time
30 min
Prep Time
5 min
Cook Time
25 min
Total Time
30 min
156 calories
27 g
48 g
3 g
5 g
1 g
118 g
499 g
2 g
0 g
1 g
Nutrition Facts
Serving Size
118g
Servings
8
Amount Per Serving
Calories 156
Calories from Fat 18
% Daily Value *
Total Fat 3g
4%
Saturated Fat 1g
4%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 1g
Cholesterol 48mg
16%
Sodium 499mg
21%
Total Carbohydrates 27g
9%
Dietary Fiber 1g
4%
Sugars 2g
Protein 5g
Vitamin A
2%
Vitamin C
0%
Calcium
39%
Iron
12%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 eggs
  2. 1.75 cups Silk unsweetened almond milk
  3. 1/2 cup plain Chobani yogurt
  4. 1 tablespoon sugar
  5. 2 tablespoons (yes tablespoons) baking powder
  6. 2 cups King Arthur self-rising flour
  7. 1/4 teaspoon salt
  8. 1 teaspoon vanilla
Instructions
  1. Mix the eggs, almond milk, yogurt, sugar, salt and vanilla together.  Mix the flour and baking powder together, add to the wet mixture and just mix until combined.  Let the batter sit for about 15 minutes while your waffle maker gets to temperature.  I used my ice cream scooper, and two scoops of batter was enough for each waffle.  This recipe made 8 waffles.
Notes
  1. I have an Oster waffle maker. It took about 4-5 minutes per waffle to cook. You can make these up ahead of time, keep them in the fridge, and just reheat them in your toaster.
beta
calories
156
fat
3g
protein
5g
carbs
27g
more
My Bizzy Kitchen http://www.mybizzykitchen.com/
I cheated and bought two chicken tenders at the grocery store.  When it was time to put dinner together, I toasted my waffle.  In a small skillet I added a few tablespoons of Frank’s wing sauce and brought it up to a simmer – then added the chicken tenders in and put a lid on it and let the chicken get coated in the wing sauce and heat through.  The chicken was 7 points, the waffle was 4 points and the 1/4 cup Smucker’s brand sugar free pancake syrup was 1 point.  I garnished with a bit of chopped cilantro.

best skinny buffalo chicken and waffle

Holy balls guys.  First of all, the waffle was light, fluffy and a bit crunchy out of the toaster oven.  Second the wing sauce – perfect amount of spice and actually dipped into the tiny pool of pancake syrup was an awesome sweet/spicy combo.  And then the brightness for the cilantro.  Well, just drop the mic.  I quite literally could have this once a week and never get sick of it.  Just the sweet/salty/spicy/crunchy combination all on one plate?!  Swoon.  And the fact that it was 12 points is totally doable. 

Hoping my WI goes okay today – I had one tiny binge.  I woke up the early morning of May 2nd with low blood sugar.  In stead of reaching for fruit, I reached for candy and could have stopped at two pieces but ended up mindlessly eating more to get my low blood sugar back up, when I know if I just eat two pieces and wait 15 minutes, I’ll be fine.  Gah.  But I got my minimum of 10k steps every day – got an hour bike ride and hit the gym up four times this week, so fingers crossed.

I am bringing dinner over to a friends house tonight – can’t wait to see her and catch up.  I am bringing marinated steak, twice baked potatoes and garlic green beans.  I figured I’ve had enough Mexican food lately even though today is Cinco de Mayo. Open-mouthed smile

Make it a great day!

Skinny Chicken Souvlaki

Let’s start this Friday off with the winner of my friend Andie’s cookbook!  I used random.org to pick the winner:

True Random Number Generator   Min 1 : Max 98: Result: 46

Michelle Kornfeld

Ice cream

Michelle – send me your address at mybizzykitchen@gmail.com and I’ll have the cookbook shipped directly to you from Amazon.  Congrats!

******************

My Mom bought me a pasta roller a long time ago, but my counters are so crappy that I could never get the roller to stick to my counter and it proved much more trouble than it’s worth.  And while I love the taste of homemade pasta, rolling out the dough with my pizza cutter can take quite a bit of time.  So imagine my surprise when I was watching a cooking video (can’t remember exactly where!) where the chef clipped his pasta roller to his . . .  cutting board!  Duh!

PicMonkey Collage - pasta

I made two batches of homemade pasta – one without spinach spinach and one with.  I cheat and use my food processor.  You can find the recipe here.   For the spinach I just added 1 cup of spinach to the processor.  I divided each dough into 6 pieces, which is 5 smart points per serving so I could keep track when cooking.  Each pile or fold is one serving – pretty generous considering it really puffs up when it cooks.  I was really hungry the other night after a long workout and ate 1 1/2 servings with homemade sauce and turkey Italian sausage.   So this whole bowl of pasta goodness is 11 smart points.

4.7 057

*************

I’ve been doing a new HIIT workout on the treadmill I am really loving it.  I love running, but it takes me so long to get into the “zone” that I usually give up before I get to that point.  But with this workout, I kind of build up my stamina as I go.  It’s quite simple 5 minute walk at an incline/5 minute jog – for 60 minutes.  Seems like a long time, but it’s really only one episode of Property Brothers Open-mouthed smile

For each 5 minute jog I tell myself I have to do it faster, even if it’s just going from 5.6 miles an hour to 5.7 miles per hour – but I have to keep jogging the whole 5 minutes.  It’s kind of a mind game, but I tell myself “you can do anything for just 5 flipping minutes!).  My last 5 minute jog was at a 6.5 mph pace – or a 9:14 minute mile.  Then the last minute before my cool down, I held a 7.3 mph or 8:13 minute mile pace for a whole minute!

PicMonkey Collage - workouts

I’ve also been taking advantage of my exercise on demand – so cold outside still.  Yesterday I started out on my walk and I got about 1/2 mile in before I turned around because it was so cold and windy.  When I got back I checked weather.com and it said it was 34 degrees, but with the wind chill, felt like 24.  Gah.  Um, Mother Nature, I am ready for spring over here!

*******************

I had another one of Andie’s recipes flagged to make and since I am working from home, easy to marinate the chicken and cook, although you could easily make this ahead on a weekend for a quick lunch to reheat.  I did make her recipe a bit more Weight Watcher friendly by ditching the oil altogether.  And I didn’t have fresh parsley, so I used dried.  I also reduced the amount of chicken to 1 pound for 4 servings.  After putting my revised version into the recipe builder on the WW site, each 4 ounce serving is only 2 smart points!

Chicken Souvlaki
Serves 4
A bright, Greek flavored chicken perfect for a quick lunch or dinner.
Write a review
Print
Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Prep Time
5 min
Cook Time
10 min
Total Time
15 min
214 calories
5 g
97 g
4 g
37 g
1 g
163 g
260 g
3 g
0 g
2 g
Nutrition Facts
Serving Size
163g
Servings
4
Amount Per Serving
Calories 214
Calories from Fat 38
% Daily Value *
Total Fat 4g
6%
Saturated Fat 1g
6%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 97mg
32%
Sodium 260mg
11%
Total Carbohydrates 5g
2%
Dietary Fiber 1g
3%
Sugars 3g
Protein 37g
Vitamin A
1%
Vitamin C
8%
Calcium
10%
Iron
9%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1/4 cup fresh lemon juice (from about 2 lemons)
  2. 1/2 cup plain non-fat yogurt (I used Chobani)
  3. 2 garlic cloves, minced
  4. 1 tablespoon dried parsley
  5. 2 teaspoons dried oregano
  6. 1/2 teaspoon ground pepper
  7. 1/4 teaspoon salt
  8. 1 pound boneless, skinless chicken breast, cut into bite sized pieces
Instructions
  1. Mix everything together and let marinate for 30 minutes, or up to 8 hours.  I did the 30 minute route.  And while I would have loved to grill the chicken, it was too cold, so did it in a non-stick pan.  Cook, stirring occasionally for 8-10 minutes or until the chicken is cooked through.
Adapted from Andie Mitchell
beta
calories
214
fat
4g
protein
37g
carbs
5g
more
Adapted from Andie Mitchell
My Bizzy Kitchen http://www.mybizzykitchen.com/
I had frozen homemade naan in my freezer and defrosted that and topped it with roasted red peppers, romaine, cucumbers and a tablespoon of tzatziki – this whole plate of food was 6 smart points!

4.7 081

I actually cooked up 8 ounces yesterday – ate one myself and saved the other cooked half for Jacob.  The rest I marinated overnight and will probably have that for lunch again today – I’ll be interested to see how much more flavor the overnight marinade is.

4.7 088

I’ve been saving positive messages during the week to keep my focus in the right direction.  Happy to day I’ve had no night time eating after dinner this week – whoop!  I thought I’d share a couple with you today:

4.7 089

4.7 066

And to leave you with a bit of a laugh today, I thought I’d share my latest app that I found – thin face!  Not kidding in the least.  Apparently you can use this app to alter your selfies before you post them to social media.  This one is legit though – I mean, come on, look at how thin I got my face!

4.7 070

The windows behind me?  Totally normal!  Hope you guys have a great weekend – in the meantime you can find me on Instagram (mybizzykitchen).  I am off to make breakfast wonton quiches for breakfast. Open-mouthed smile

Make it a great day!