First, I want to offer up the Sisterhood’s thoughts and prayers to those who might be affected by the horribly tragic earthquake in Japan. I know we have at least one Sister who is stationed in Japan, and we’re thinking of her and hoping she’s safe.
Let’s talk about food. Yes, food. It is not your enemy. Frenemy? Maybe sometimes!
Food is good for you. Food fuels your body. Food can be fun to prepare. It can be beautiful, too.
Earlier this week, I was clicking around on Food Gawker (I love looking at beautiful pictures of food!) and I stumbled on a site called the Gracious Pantry. As I clicked around on the site, I realized that Tiffany (the blog owner) is a runner and also on a successful weight-loss journey. AND she blogs all kinds of amazing clean eating recipes with beautiful photos. That’s her focus. SCORE. I bookmarked that baby fast.
Another site I’m in love with (although she doesn’t focus on light recipes) is Pennies on a Platter. I stumbled upon it a couple of months back, and it is one of my daily haunts now. Nikki takes amazing food photos, and makes fun things! I’ve cooked many of her recipes and they always turn out great. She actually gave me the confidence to try out bagels and homemade hamburger buns! So fun!
This past week, my personal trainer mentioned a menu planning site that she’s in love with. It’s called SayMmm, and from what I’ve seen so far, it’s pretty fantastic. Also, FREE! You can set up an account, import your recipes by linking or copying and pasting, plan out your menu on the calendar, and even set up your grocery list which you can access from your smart phone! Best part? You can have friends and share all of your stuff with them! I’m mensic if you want to sign up and friend me. Now I will say, that the first night I set up my account, I was a little lost trying to figure out how to add my recipes and create meals, but after stumbling around, I finally figured it out. Another thing, right now they are offering a free upgrade to their paid service and you can supposedly keep track of calorie and nutritional values. I haven’t explored that option, but noticed it was there.
Finally, last night I made this awesome recipe from the January issue of Cooking Light (for the 2nd time!). It’s so fast and easy, and totally delicious served over angel hair pasta with some asparagus.
Chicken Cutlets with Creamy Dijon Sauce
- 4 (6-ounce) skinless, boneless chicken breast halves
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 3 tablespoons chopped shallots
- 1/2 cup fat-free, lower-sodium chicken broth
- 1 rosemary sprig
- 3 tablespoons whipping cream
- 2 teaspoons Dijon mustard
Place chicken breast halves between 2 sheets of plastic wrap; pound to 1/2-inch thickness. Sprinkle chicken with salt and black pepper. Heat a large skillet over medium-high heat. Add olive oil to pan. Add chicken; sauté 3 minutes on each side or until done. Transfer to a serving platter. Add shallots to pan; sauté for 2 minutes. Stir in chicken broth and rosemary sprig; bring to a boil. Cook 2 minutes. Stir in whipping cream; cook 2 minutes. Remove from heat, and discard rosemary. Stir in Dijon mustard. Spoon over chicken.
Yield: 4 servings
Fat: 9.7g (sat 3.6g,mono 0.0g,poly 0.0g)
(not sure why most of the nutritional info is missing…)