Sizzling Questions

[miller2917]

Hi All- I am finally getting my eating in order and have some questions I need advice on from the ones who know best. ANY input you can provide would be great.

1. Can I substitue center cut bacon for the turkey bacon. I see no difference in nutritional values and I really hate that turkey bacon.

2. For those who prepare their meals in advance for the week ahead can you tell me do you just boil up your chicken and eat it like that without anything or do you have tricks to make things more intersting *yet quick and easy. What else do you do in advance? Yams, eggs, etc. I am afraid of getting stuck in the rut of just eating bland proteins and vegetable, eventually leading me to make poor choices.

3. I made pancakes with 1/2 heart healthy Bisquick and 1/2 Bob's Oat Flour. Is this really any healthier than just using the mix.

4. For those who do cheat meals, do you reduce your caloric in-take for the other meals of the day or do you just eat those as you normally would.

5. Do you count your calories everyday or do you use some sort of formula for meals., i.e. 3 oz protein, 2 cu fib. carb, etc.

Again, any input is helpful to me as I develop my blueprint. Thanks so much

 

[FourAM]

I can only comment on number one with any validity...I saw the author of "eat this not that " on I think Oprah or somewhere and according to him real bacon is better for you than turkey bacon because bacon is bacon and when you are turning something into bacon...ie. turkey, it is loaded with unnatural things because turkey is not bacon
So I would just go with the most nutritional bacon you can find and eat it in moderation.

As with the other questions...I like to cook so if I had to eat the same thing all the time I would not last long. But I do need fast options during the week because I get home so late sometimes. I try to just find ideas on the internet for quick and healthy lunches and dinners that way you can spice it up a bit and are not being discouraged by yet another chicken and brocolli dinner.
I believe everyone has to find what works for them and when you do it is easy to be successful Good Luck
Rachel

 

[lioness]

I can only comment on question #2. I tend to make things in advance. Not really for dinner though. My dinners are usually a protein, a veggie and some brown rice. Not very interesting but I don't have lots of time at night.

On Sundays I make the following for the week ahead that I use for work lunch and snacks.

Hardboiled eggs

A dish I made up which I call "The Dish" that has brown rice, tofu, spinach and tomatoes.

Protein pudding which is fat free, sugar free chocolate pudding mixed with protein powder. I make a double batch and then make individual servings that I top with fat free cool whip.

Muffin-sized egg white and vegetable quiches. I found the recipe on this forum.

Brown rice

There are times when I will grill an extra couple chicken breasts. I cut them up and use them as snacks to eat as is or to use in tortillas. I will just take a whole wheat tortilla and roll the chicken and some cheese up in that.

I tend to eat the same things over and over again but it works for me.

 

[Jaffas]

I agree on the eat bacon not turkey bacon point. It fits with my rule #1, eat food. This why I also shy away from many fat free products. If you look at the ingredients of fat free yogurt for example you'll find stuff that doesn't come from a cow (or goat). I just eat less but use the whole stuff and it tastes a gadzillion times better. I almost never eat bacon but just about a week ago I had a craving for it. I checked the ingredients of the turkey bacon then chose a pork bacon that was nitrate free (they really do a number on me) I had only one slice and I do believe that will satisfy me for months. I put the rest in the freezer and will probably use it in recipes.
Ever since I got an iPod Touch I count calories. I used to count WW points. The iPod has an app for logging food and exercise that is fantastic and free! I pretty much go by the week. If I overeat one day I cut back on the next. If I know I'm going to indulge for a special occasion I eat extra well the rest of the week. If I have calories left over at the end of the week they do not roll over to the next week. They are gone forever.
My goal is to maintain a healthy weight and enjoy food at the same time.

 

[miller2917]

Thank you so much. I love the dish. Good idea.

 

[songofjoy]

Gabrielle,
What is the app you use for your itouch? I have the iphone and have started tracking my food but have not used any apps to track. I would love to know!

Thanks!

Caroline

 

[orphylea]

Hey Jane- I tend to be a recipe junkie. Would you mind posting your recipe for the "dish" and the quiches? Thanks!

 

[Jaffas]

Gabrielle,
What is the app you use for your itouch? I have the iphone and have started tracking my food but have not used any apps to track. I would love to know!

Thanks!

Caroline

It's called 'I Lose'. You can get it at itunes. It's free.

 

[lioness]

Hey Jane- I tend to be a recipe junkie. Would you mind posting your recipe for the "dish" and the quiches? Thanks!

Hi Patti,

Here they are:

The Dish
4 cups of brown rice ~ cooked
2 cans diced tomatoes
1 bag spinach
1 block tofu-cubed

Prepare rice separately. Wilt the spinach in a skillet with some canola oil. Add the tomatoes and tofu and mix together. I usually toss in some red pepper flakes, Italian seasoning and/or garlic pepper for seasoning. Then I mix it all in with cooked rice.

I use prepared (Marjon Grilled Tofu) tofu but you can use fresh.

I have also used whole-wheat pasta in place of the rice and also green peppers in place of the spinach. You can use any combination of protein and veggies.

Makes: Approx. 4 servings



Vegetable Quiche Cups
10 oz. box of chopped frozen spinach or broccoli
¾ C egg substitute or 7 egg whites
¾ C low fat cheese (cheddar or mozzarella)
¼ C chopped green pepper
¼ C chipped onion
3 drops pepper sauce

• Preheat oven to 350. Line (12) cupcake tin with foil liners and spray with non-stick spray (or spray the pan alone).
• Microwave frozen spinach on high for 2 ½ minutes. Drain very well.
• In a large bowl, combine all ingredients.
• Scoop into cups.
• Bake 20 minutes or until a knife comes out clean.

Notes :

• Quiche cups can be frozen and reheated in the microwave.
• Any combination of appropriate vegetables and reduced-fat cheeses may be used.
• To ‘up’ my protein intake, I eat 3 of these.

Numbers: 2 per serving; 2.4g total fat, 3.4g carbs, 1.7g fiber, 9.3g protein

Original Source: www.allrecipes.com (called “Vegetable Quiche Cups to Go”)

 

[orphylea]

Thanks Jane!