Still jogging 2 miles, 3x/week
Still 134 pounds...
(But that's good! Last week I had a one-day spike to 136, so at least I didn't stay at that weight!)
I tried a delicious recipe this week from Prevention magazine's "Active Calorie" recipe file:
Speaking of recipes...don't forget The Skinny Recipe Index on the left side of the blog.
I check it often when I'm trying to figure out what to fix for dinner.
Orange-Sesame Chicken
Work time: 30 minutes
Total time: 35 minutes
Servings: 4
Ingredients:
2/3 c short-grain brown rice
3/4 c orange juice
1/4 c cider vinegar
2 Tbsp reduced-sodium soy sauce
1 Tbsp brown sugar
2 tsp cornstarch
2 Tbsp sesame oil (I substituted canola oil)
1 1/2 lb boneless, skinless chicken breasts, thinly sliced
2 cloves garlic, minced
1 Tbsp minced fresh ginger
1 tsp red-pepper flakes
4 ribs celery, thinly sliced
4 carrots, thinly sliced
2 c frozen peas, thawed (I substituted frozen/thawed green beans)
2 Tbsp toasted sesame seeds (I substituted sliced almonds and pumpkin seeds)
Directions:
1. Prepare rice per package directions.
2. Combine orange juice, vinegar, soy sauce, sugar, and cornstarch in small bowl while rice cooks and whisk until smooth.
3. Heat 1 tablespoon of the oil in a large frying pan over medium-high heat. Add chicken, garlic, ginger, and red-pepper flakes. Cook until chicken begins to brown, 4 to 5 minutes. Transfer to plate.
4. Add celery, carrots, and remaining 1 tablespoon oil. Cook until celery begins to soften, 2 to 3 minutes.
5. Return chicken to pan and add peas. Reduce heat to low and add juice mixture. Cook 2 to 3 minutes longer, scraping up any browned bits on bottom of pan. Sprinkle with sesame seeds and serve immediately with the rice.
Nutrition Info:
(per serving) 532 cal, 45 g pro, 53 g carb, 8 g fiber, 14.5 g fat, 2 g sat fat, 625 mg sodium
Note:
This recipe has a nice "zing" -- not too hot, but if you're serving it to a family with young children, you might want to cut back on the ginger and red-pepper flakes.
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