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| Thu, 01-11-2007 - 1:32pm |
Hi everyone!!!
Day 3 and everything is going ok, so far. I'm starting to take a look at some of my recipes and see what I can fix for our lunch that will stay within P1 guidelines. So, I was wondering about chicken salad, if made from scratch??? Just some chicken, onion, dill pickle, lf mayo and maybe some celery??? And eat that on a bed of greens??? I think I read that the chicken salad portion is about 1/2 cup...
We're still trying to go by the meal planner in the book as much as possible, but I figured I would need to 're-vamp' some of my recipes sooner or later and if I can make a few things out of what I already have here at the house, it will save me from making so many trips to the grocery store. I'm also going to look for some canned/frozen veggies to substitute for all the fresh produce we bought a few days ago. My fridge was bulging from the produce and I would hate for it to go bad before we eat it!!!
Last night's eggplant with peppers was not a hit...we didn't care for the eggplant at all, so we ate the onions and peppers and tossed the eggplant. But hey, you never know til you try it, right??? The fresh salmon was great, although I found out that we don't really care for rosemary as a seasoning...
Tonight, we're having leftover chicken w/mustard sauce. I fixed extra chicken so we could have leftovers..glad I did since there was alot of sauce!!! The chicken was superb, although I might try just putting it all in the oven next time. I try to stay away from frying chicken stovetop, it's just so messy!!!
I'm enjoying reading your journal entries down below. I'm tempted to start one myself so that you all can help me make sure I'm doing this right!!!
Rebekah


Hi Rebekah,
Chicken salad is fine to enjoy.
FYI, I love this chicken salad. Just leave out the grapes for Phase 1.
CURRIED CHICKEN SALAD
1 1/2 pounds boneless and skinless cooked chicken, cooled
1/2 cup non-fat plain yogurt
1/2 cup mayo
1/2 cup Dijon mustard
1 1/2 Tbl. curry powder
1/2 Tbl. ground cumin
1/2 tsp. cayenne pepper
1/2 cup grapes cut in half
Kosher salt and black pepper
1/2 cup cashews
Cut chicken into small cubes and set aside. In a large bowl, combine yogurt, mustard, curry powder, cumin, and cayenne pepper. Add the cubed chicken and grapes (optional). Season with salt, pepper and more cayenne, if desired. Mix in the cashews right before serving so they stay crunchy.
Thanks Cathy!!!
I looked it up...1 tablespoon lf mayo per serving. I can do that!!!
I need to go to the store and do some label reading on the frozen veggies. I like to buy frozen spinach and frozen broccoli. Maegan doesn't care for them frozen as much as canned (spinach), but she'll survive!!!
Rebekah
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This sounds great, Mags!!!
I'm gonna try this..without the grapes for now. I do have a great chicken salad recipe, but it uses grapes and pineapples...may have to try that one without the pineapple, once I get to P2!!!
Thanks for the recipe..let you know when I try it!!!
Rebekah
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Hubby likes his salads real moist, so I liked the idea of using the lf plain yogurt and mixing it with the mayo instead of just dumping alot of mayo in there. I think a mixture of both will be good!!!
Rebekah
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Rebekah,
You can actually use 2 tablespoons of low-fat.
Thanks Cathy. I made the chicken salad a little while ago. Used 4 heaping tablespoons of lf mayo and a little bit of regular mustard to add a bit more moisture and a little zip to it. Tastes really good!!! Nice to know that I can add a bit more mayo to it if it gets too dry, without worrying about cheating!!! Lunch tomorrow is made..thank goodness!!!
Rebekah
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