Several years ago, when I was still cooking all day every day, I can remember some comments from people surprised at how much I cooked. I didn’t know any different. I truly feel like a slug in the kitchen and had convinced myself that I could live with an electric stove but we’ve had our power out a couple of times recently and it was out long enough that I needed to cook and I was quite thankful for my gas cooktop and once again, convinced that I’ll only have a gas stove at any future homes.
We’re very early into this healthy eating/lifestyle change but for several weeks now, we’ve been having a salad as our main dish. I think back to several years ago when I would fix chicken and I would count on Vince eating two breasts and one for me. Now, we half one and last night, we were struggling to each eat half. Vince is supposed to have 3 oz. of meat as a serving and that was less than half a chicken breast. Vince said “Maybe we each need 1/4 of a chicken breast.” Some of the chicken breasts are so huge these days and when I come across those, I may fix us each 1/4 of the breast.
Salad
Dinner yesterday was a salad with half an avocado, 3 oz. chicken breast, a few almonds and olive oil and balsamic vinegar for the dressing.
Because he’s taking meds that need to be taken with food, we have oatmeal and turkey bacon for breakfast, then he has a “snack” for lunch – fruit, sardines (which we both actually like), a few nuts, salmon – some of those things . . not all of them. At dinner we have a salad similar to the one shown above. We will sometimes sub fish for chicken. Not only is this way of eating better for our health and hopefully, our waistline, but it’s very quick and I’m not spending so much time in the kitchen nor am I spending much time meal planning or grocery shopping.
I like i! 🙂
Cynthia says
Looks yummy!
patti says
one of the healthiest ways to eat is stir-fry. very small amount of meat (if any), tons of vegies not cooked to death, and with different ‘sauces’ – please don’t think those gooey kinds in chinese buffet – and very little time in the kitchen. we stumbled onto a book “the breath of a wok” by grace young and i don’t think there has been a recipe yet that we don’t like. if you’re into tofu (not me!), that is a great substitute too. you’ve always been so good about sharing recommendations that i thot i’d return the favor. she also has two other books but our favorite dishes are in ‘the breath of a wok.”
Marsha says
More time to knit
Ruth says
I’ve wondered how some of those chickens managed to walk around with the enormous breasts and thighs I’ve seen in the packages!!
Sandie says
They don’t. Usually the huge breadth are from chickens that have been cage raised and dosed with hormones. ??
Rebecca in SoCal says
Sadly, they don’t. I have seen footage of a huge-breasted chicken allowed out of its cage, and it couldn’t stand up. I don’t believe most factory-farmed chicken gets to walk around.
Teri says
Looks really tasty. And yes, there will be more time to knit! Will be interesting to see some of your other meals.
danielle nabozny says
BEcause we are adjusting husbands sodium intake too – I have questions for you – have you found low sodium turkey bacon and what brand? Also, salt free sardines (he loves sardines). Thanks for the tips
Judy Laquidara says
Our goal is less than 1,500 mg per day and we’re barely hitting 500 to 600 mg per day.
Erin says
Awesome delicious meal Judy! Kudos!
Joyce says
I weigh out 3 oz servings of meat when I buy it and freeze it that way, so I can pull out 1 piece and it’s the right size. I admit I don’t do that with chicken, since I normally buy it already frozen, but I can weigh it before cooking to know how many servings it should be. The frozen breasts can vary so much in size in a single bag, so depending on what I’m making, I search through the bag looking for something that is about the size I need. Weighing and using a measuring cup for servings is a great way to check until you get used to knowing what a serving size looks like.
Judy Laquidara says
I’m not being that specific. I weighed the chicken the first day and now have a pretty good idea and considering we’re going from probably 7 or 8 ounces of meat down to 3 or 3.5 ounces, I think we’re doing good.