abbadabba's Journal, 23 March 2018

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Breakfast - I attempted to add a picture but don't have internet so will add later, or tomorrow.
I have hacked a few items lately to make things easier for me: I bought a premixed salad kit that includes the toppings and all. The dressing adds a lot of calories though, so I put one of the packages of dressing into a bowl and started adding water to it. Next time I might add lemon juice. I just mixed and added til it looked like I had enough to cover the whole salad, and that basically cut the calories in half. I was at work - if I had been at home I would have added some fresh herbs, maybe some fat free yogurt. I also do not like the nasty kit cheese so I left that out.
Then for dinner, I had a package of frozen stir-fry veggies which are plain, no sauce. I had some chicken breast that I cook in bulk. Tossed both into a big pot and started sauteing them til some liquid came out and then I just left them cooking for a few minutes while I dissolved a fat-free package of gravy with 1 and half cups of water, and 1 tablespoon of corn starch and 1/4 cup of soy sauce. Dumped that on top of the veggies and cooked a minute or two til the gravy thickened up. Next time I will add some pineapple because I like chinese style pineapple.
Some lessons that I have learned from cooks I have known:
SALAD: chop salad into small pieces, add veggies and fruits chopped up, toss in a sprinkle of seeds or nuts, add some chopped herbs. Squeeze lemon juice for flavor and moisture, but you can get away with no dressing.
You can also make a fruit salad pretty quickly, and add 1/2 cup of orange juice with a tablespoon of lemon juice and tablespoon of honey.
ENTREES: Once a week, make some main dish meats and plan meals around them. Bake a ham and a chicken for example, portion the meats, and then during the week you can make dinner by doing a side dish and a salad. So the weekly menu would look like: Ham slices, ham with raisin sauce, chopped ham hash or ham croquettes. Chicken with mushrooms, chicken topped with cheese, hearty chicken soup or chicken pot pie. Lately I have been getting the roasted chickens, portioning them, and then making broth with the carcass. I sometimes have hot broth instead of tea for a beverage.
Just some food thoughts for your Friday!

Diet Calendar Entries for 23 March 2018:

1318 kcal

Fat: 67.65g | Prot: 65.36g | Carb: 117.21g. Breakfast: Nonfat Plain Yogurt, Strawberries, Nature's Path Organic Pumpkin Flax Plus Granola, Kroger Old Fashioned Oatmeal, Great Value Almond Milk Vanilla Unsweetened. Lunch: American Cheese, Bacon, Onion Rings (Breaded and Fried), Ground Beef (95% Lean / 5% Fat), Franz Brioche Buns, Peanut Butter. Dinner: Almonds, Silk Pure Almond Milk - Original, Pita Bread, Trader Joe's Tabouli Salad, Hummus. Snacks/Other: Chocolate Covered Peanuts. more...