Week 3

After 2 weeks back OP, I'm down a total of 1.5 lbs, which is a little surprising, since I didn't do all that well last week tracking my food, and had a couple days where I went pretty overboard. Still trying to come up with a solution for exercising. Also, I'd really like to start eating better (more veggies) and more interesting food. Found a great recipe:

Chicken Tikka with Baby Spinach and Tomatoes
from: www.drweil.com - recipe of the day

Points/serving: 4

2 servings

Start to finish: 15 minutes

8 ounces chicken breast (one large or two small breasts) boneless, skinless
½ cup plain, low-fat yogurt
2 tsp garlic, chopped
2 tsp ginger root, chopped
1 tsp ground cumin
1 tsp ground turmeric
1 tbsp fresh mint or coriander, chopped (optional)
2 cups cherry tomatoes (preferably organic)
2 cups baby spinach leaves (preferably organic)

1. Mix the yogurt well with the garlic, ginger, spices and fresh mint. Cut chicken into fairly large chunks, about five or six pieces for each breast. Soak the chicken pieces in the yogurt mixture, turning over to make sure all parts are coated. Let the chicken sit in the fridge in the marinade for an hour or two, if possible.

2. Preheat the broiler. Place the chicken pieces on a lightly-oiled baking pan or piece of tinfoil, and broil for 5 minutes. Turn the chicken pieces over, add the cherry tomatoes and broil for another five minutes. (The pan should be at least 10 inches from the broiler.)

3. Put spinach leaves in a saucepan with ¼ cup of boiling water. Cover tightly and steam for 3 minutes. Drain. Serve the chicken and tomatoes on a bed of spinach.

Per serving:
364 calories
4 g total fat (1 g sat)
54 mg cholesterol
54 g carbohydrate
30 g protein
3 g fiber
128 mg sodium


and another (from the WW food section)


recipe renovation: asian noodle peanut salad

POINTS® value | 5 Servings | 4 Preparation Time | 15 min Cooking Time | 15 min Level of Difficulty | Moderate main meals | This Asian specialty is often fat-laden. But a quick renovation (chicken broth, not oil, and reduced-fat peanut butter) puts this treat back on the menu!

Ingredients

8 oz uncooked soba noodles, or udon noodles
1 cup fat-free chicken broth, reduced-sodium
2 Tbsp reduced-fat peanut butter
1 Tbsp soy sauce
1/2 tsp hot pepper sauce
1 medium sweet red pepper(s), cut into 1-inch pieces
1 medium bell pepper(s), cut into 1-inch pieces
2 tsp ginger root, fresh, minced
2 medium garlic clove(s), minced

Instructions

1. Cook noodles according to package directions. Drain, transfer to a large bowl and cover with foil to keep warm.
   
   
2. In a medium bowl, whisk together chicken broth, peanut butter, soy sauce and hot pepper sauce; set aside.
   
   
3. Heat a large, nonstick skillet coated with olive oil cooking spray over medium-high heat. Add peppers, ginger and garlic and sauté for 2 minutes. Add chicken broth mixture and cook to heat through, about 2 minutes. Transfer mixture to noodles and toss to combine. Yields about 1 cup per serving.