Guest Author - Jenny Derden
The holidays are over so it's time to get back to cooking and baking with that waistline in mind. I know, you do not think of Southern Cooking and low cal at the same time, but there ARE things you can do to change that way of thinking.
While preparing your meals, think a little less about the white foods...like pasta, bread and dairy products. I love a cup of soup and a half of a chicken salad sandwich for lunch. It's lite, it's filling. Drink a tall glass of water with lemon and you will be completely satisfied and wont tip the scales with that meal.
At dinnertime, serve up that delicious meal, but make your servings less. Leave the bread on the plate. Again, have that tall glass of water with lemon and call it a night.
I have a dear friend, Maryann from New York, that sent me a fabulous website. Please take time to check out HUNGRY-GIRL.COM! It seems to be an upbeat read and has some great ideas for better eating. Click on the site below. Thanks Gatti, you are one smart cookie!
If you have a favorite healthy recipe or website that you would like to share with this audience, send it to our forum or email me! Check out the recipes below I borrowed from Southern U. S Cuisine (see the link below). I found the following recipes that should make for a good meal, and help you get things back on track for eating with your waistline in mind. Til next time, happy and healthy eating.
Waistline Watcher Fried Chicken
4 skinless chicken breast halves, about 4 to 6 ounces each
2 cups low fat buttermilk
1/2 cup corn flake crumbs
1/2 cup flour
1/4 tsp salt
1 tsp pepper
3 tbsp vegetable oil
PREPARATION:In a covered container or sealed heavy duty food storage bag, soak chicken in buttermilk for 4 hours in the refrigerator. Discard buttermilk. Combine corn flake crumbs, flour, salt, and pepper in a medium bowl.
Dredge chicken in the mixture until well coated. Heat the oil in a large skillet. Fry the chicken for 15 to 20 minutes, turning once. Drain chicken thoroughly on a rack before serving.
Light Chicken and Dumplings
Tortilla strips make the dumplings in this light version of chicken and dumplings.
2 to 3 Boneless, skinless chicken breasts, cooked well, shredded or chopped
1 can reduced fat cream of chicken soup
1 can fat free chicken broth
5 flour tortillas, cut into 2-inch squares
Salt and pepper to taste
1/2 teaspoon of celery salt
dash leaf thyme
PREPARATION:Place chicken, soup and broth in large sauce pan. Bring to boil. Add salt and pepper, celery salt, and thyme. Add tortillas slowly. Keeping the broth mixture at a boil. Lower heat to simmer. Simmer until tortillas are tender (about 20-30 min.).
Add additional water or broth, just enough to prevent sticking and to maintain desired consistency.
The above recipes are simple and will be good to your body. Again, if you have a favorite recipe, send it to my email address, here on the site.
Happy meals, to each of you! Take pride in what you prepare and present and you won't go wrong.
Until next time......