Exercise your mind and body

Posts tagged ‘Poultry’

My Low Carb Daily Food Log

Coffee 8 oz, 1% Milk 2 Tb, Splenda 1 tsp = 2 Net Carbs
My Low Carb Bran Chocolate Muffin = 0.5 Net Carbs
Cremona Ricotta Cheese, 2 Tb = 1 Net Carbs
Total Net Carbs: 3.5

Ground beef, lean, 3 oz = 0 Net Carbs
Bok Choy, raw-shreaded, 1 cup = 2 Net Carbs
Black Bean Sauce (Lee Kum Kee), 0.5 tbsp = 2 Net Carbs
Total Net Carbs: 4 Net Carbs

Italian Sausage, pork, 1 link = 1 Net Carbs
Lettuce – 2 cups = 2 Net Carbs
PC Ceasar Salad Dressing, 1 tbsp = 0 Net Carbs
Parmesan Cheese, hard, 1 oz  = 1 Net Carbs
Total Net Carbs: 4 Net Carbs

Russell Stover No Sugar Peanut Butter Crunch 2 pc  = 2 Net Carb
Sunflower Seeds, with salt added, 1 oz = 4 Net Carb
Apple, large = 20 Net Carb
Biscotti-Lilly’s Sugar Free Chocolate 1 pc = 1 Net Carb
Total Net Carbs: = 27 Net CarbTotal

Net Carbs for today : 38.5 Net Carbs
Target for today:  20 Net Carb


Holy Molly apples are really high in carbs but I miss my fruit.

Good Luck on Monday’s weigh in. 
I haven’t weighed myself in two weeks so I don’t know what to expect.


Chicken Pizza Recipe

Chicken Pizza

Chicken Pizza

Serves 1


1 boneless chicken breast, pounded flat if thick
Salt, pepper, garlic powder and Italian seasoning, to taste
2 tablespoon pizza sauce
8 slices pepperoni
1 teaspoon oil
2 fresh mushrooms, sliced
1/2 red pepper pepper, sliced
1 ounce mozzarella cheese, shredded


Season the chicken with salt and other seasonings.
In a non stick pan add oil and chicken and cook on medium to high heat.
Remove chicken when cooked and place in plate.
Saute mushrooms, red peppers until tender; set aside.
I cooked the pepperoni too but you don’t have too.

Spread the sauce over the chicken, then top with the pepperoni,mushrooms, red peppers and cheese.
Sprinkle with a little additional oregano or Italian seasoning.
Microwave until hot and the cheese is melted.

Chicken Pizza was my dinner while I made homemade pizza for the rest of the family.

1/2 Tomato & Cheese & 1/2 Pepperoni, Bacon

P90X- Week 1 Day 6

Kenpo X is a form of kickboxing and that was yesterdays workout. I’ve always liked kickboxing, a few years back I use to take a class at night and it really worked you out hard.

Yesterday hubby and I took our kids to a indoor swimming pool and swan and splashed around for 2 hours then it was dinner time and I had nothing prepared.   We rarely do take out but on the off chance we try and make it healthy in some ways.  We tried  something new.  There’s this new grocery store that just opened up and they have this great food counter and they even make pizza.  Everyone picked what they wanted, hubby and son had pizza, daughter had sushi and potato salad but didn’t like it.
I had roasted chicken breast, chicken fillet, roasted peppers and rapini.

I have to say my dinner was the best out of them all.
I’m so happy with my food choices, I did really good today.

Family Take-Out Dinner

Roasted Chicken & Veggies

Thai Chicken Salad

Thai Chicken Ingredients

Cooked Sliced Chicken

Thai Chicken Salad


4 chicken breasts, cooked, sliced
2 green onions, chopped
1 bag coleslaw
1/2 bag bean sprouts
1-2 tsp sesame oil
4 Tbsp sweet chili sauce


I boiled the chicken and then sliced it once it cooled. You could buy a rotisserie chicken and remove the chicken for a really quick meal on the go.
Combine chicken with sweet chili sauce and refrigerate for one hour.
In a large bowl combine all the ingredients with the chicken and serve.

It’s a perfect meal on a hot summer day

Low Carb Chicken Marsala

Chicken Marsala with Rapini


1/4 cup oat flour for coating
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon dried oregano
4 skinless, boneless chicken breast halves – pounded 1/4 inch thick
4 tablespoons butter
4 tablespoons olive oil
1 cup sliced mushrooms
1/2 cup Marsala wine or white wine

In a shallow dish or bowl, mix together the flour, salt, pepper and oregano. Coat chicken pieces in flour mixture.

In a large skillet, melt butter in oil over medium heat. Place chicken in the pan, and lightly brown. Turn over chicken pieces, and add mushrooms. Pour in wine and sherry. Cover skillet; simmer chicken 10 minutes, turning once, until no longer pink and juices run clear.

My Weekly Low Carb Menu~April 12, 2010

This is the template that I print out and write out my menu for the week.  It’s up on my fridge as we speak.  It’s a huge relief waking up knowing that my dinner is planned ahead of time.  Then comes the task of preparing it.

I’ve been asked what I have for breakfast and lunch so here’s just a few ideas.

I usually have 1 of my homemade low carb muffins & coffee
1 pc Brancrisp bread with almond butter and sugar free jam
Ricotta and blueberries

    I always have a protein (beef patty, chicken breast) & a salad on the side.

    Happy Low Carbing!!

    Weekly Menu for Monday April 12, 2010 to Sunday April 18, 2010


    Hamburgers (no  bun for me) tangy relish, tomato slice, mayo, mustard
    Green salad
    Baked french fries (for family)


    Chicken cutlets
    Spaghetti squash
    Rice (for family)
    Green salad with vinaigrette


    Curry Beef
    Curry noodles (for family)
    Stir Fry vegetables (broccoli, ½ red pepper, onion, zucchini)

    Roasted rosemary chicken
    Rapini with garlic and olive oil
    Greek salad (tomato, cucumber, green onion, green pepper, vinaigrette)

    Shrimp cocktail
    Warm Cod salad
    Rice (for family)
    Parsley salad

    Steak with crumbled blue cheese
    Cubanelle peppers (pan fried)
    Baked potato (for family)
    Corn (for family)

    Chicken Marsala (with mushrooms)
    Roasted broccoli
    Green salad with vinaigrette

    Snacks: (not all in one day)
    Protein shake (only after workout)
    Cream cheese stuffed Celery sticks (reminds me of when I was as a kid)
    1 sugar free biscotti
    ½ cup Cantaloupe (1 of 2 per day)
    1 serving- Source Yogurt ( 2 of 2 per day)
    2 cups Popcorn ( 1 of 2 per day)
    10 almonds ( 2 of 2 per day)

    Exercise: Elliptical 45 minutes = 450 calories burned – 5 times a week

    Chicken with Pesto and Cream Sauce

    Chicken With Pesto and Cream Sauce

    This is a quick and easy skillet chicken to prepare any day of the week. Serve this chicken with tossed salad.  It doesn’t look that great but the flavor is amazing.


    4 to 6 Chicken breast halves
    Salt and pepper
    1 tablespoon olive oil
    3 tablespoons prepared pesto
    1/2 cup heavy cream


    Wash chicken and pat dry. Put the chicken breasts between sheets of plastic wrap and gently pound to thin to about 1/4 inch thickness. Sprinkle with salt and pepper.
    Heat olive oil in a large skillet over medium heat.

    Saute chicken for 4 to 5 minutes, turning chicken about halfway through the cooking time. until browned. Combine cream and pesto; cover and continue cooking over low heat for 10 minutes, or until chicken is cooked through. Serve with a tossed salad.

    Serves 4 to 6.

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