Wednesday, October 21, 2009

Day #21 - Fat Talk Free Week Continues, Even While I Age

Gonna keep this short being that I have 10 minutes before I have to wash the black hair dye out of my hair and 30 minutes before I turn a quarter century.

Today I started to notice a few light patches in my hair. Most likely it's my natural color of blonde seeping through, but my paranoid self freaked out about the possibility of it being a sign of grey hairs.

I immediately went to Target to buy a box of hair dye.

Yes, it might be a little strange that someone with naturally blonde hair prefers dyeing their hair jet black being that many people pay a lot of money for the former. But my original reason for doing it when I was a teenager was that it brought out my green eyes (and because I was too cool to have blonde hair anymore). I guess it kinda stuck with me.

So today, I love my green eyes. At a young age it's something I noticed got a lot of attention for and I soon learned how to play up this feature. So when I decided I was going to go through a goth/punk stage (yes, this did happen), dyeing my hair black worked in my favor. Even when I felt ugly and fat and unwanted, I still knew I loved my eyes.

What is something that you love about yourself today?

Chili's: Boneless Shanghai Wings

(adapted from "Top Secret Restaurant Recipes 2")


Ginger-Citrus Sauce -
3/4 cup water
1 tsp cornstarch
1/4 cup sugar free maple syrup
2 tbsp soy sauce
2 tbsp minced ginger
1 tsp minced garlic
1 tbsp lime juice
1 tbsp lemon juice
pinch of crushed red pepper

Wasabi-Ranch Dressing -
4 tbsp fat free ranch
1 tsp horseradish
1/2 tsp powdered wasabi
1 drop green food coloring

8 chicken tenderloins
1 cup whole wheat flour
2 tsp salt
1/2 tsp paprika
1/2 tsp cayenne pepper
pinch of black pepper
1/4 cup egg substitute
1/4 cup non fat milk
1/2 tbsp olive oil

1. Combine flour and spices in a bowl, and milk and egg in another bowl. Coat bottom of baking sheet with olive oil.
2. Dip chicken in egg mix, then in flour mix. Then place on baking sheet. Bake for 10 minutes in 375 degrees oven, then flip over and bake for another 10 minutes.
3. While chicken cooks, combine all ingredients for ginger sauce in small saucepan. Bring to a boil then simmer for 15 minutes.
4. In small bowl, combine all ingredients for wasabi dressing. Mix, cover and chill.
5. When chicken is done, place in large bowl. Then carefully toss in ginger sauce. Serve with a side of wasabi dressing.

Servings: 2 (4 tenders each)
Nutritional Information: 430 cals, 6g fat, 36g carbs, 54g protein
Chili's Nutritional Information (for entire appetizer): 1300 cals, 80g fat, 95g carbs, 46g protein

Chili's: Lettuce Wraps
(adapted from "Top Secret Restaurant Recipes 2")

Stir Fry Sauce-
1/4 cup water
1/4 cup soy sauce
3 tbsp splenda
1/4 cup white vinegar
4 green onions, diced
1 tsp sesame seed
1 tsp red pepper flakes
1/2 tsp ginger, minced
1/2 tsp hot chili sauce

Sesame-Ginger Dipping Sauce-
1/4 cup water
2 tbsp soy sauce
3 tbsp splenda
1/4 cup white vinegar
1 tsp sesame seed
1 tsp red pepper flakes
1/2 tsp ginger, minced
1/2 tsp hot chili sauce
1/2 tsp garlic powder

Peanut-Dipping Sauce -
1 tbsp smooth peanut butter
2 tbsp water
1 tbsp white vinegar
1/2 tsp hot chili sauce
2 tbsp splenda
2 tbsp sugar free maple syrup
1/4 tsp garlic powder

6 oz chicken breast
1/4 cup water chestnuts
1 tbsp sliced almonds
1 head butter lettuce
1/2 carrot, peeled

1. Chop chicken breast into small bite size pieces. Cook in skillet with all ingredients in stir fry sauce. Cook for 5 -7 minutes, until cooked. Set aside.
2. Combine all ingredients for sesame-ginger dressing in small saucepan. Bring to boil then simmer for 5 minutes. Set aside.
3. Combine all ingredients for peanut dipping sauce in small saucepan. Cook over medium heat for 2 - 3 minutes. Set aside.
4. To prepare appetizer, prepare plate with 6 - 8 butter lettuce leaves. Spoon chicken onto plate and top with almonds. Garnish carrots on side of plate. Serve with both sauces.

Servings: 2 (3 - 4 lettuce cups per person)
Nutritional Information: 244 cals, 10g fat, 15g carbs, 28g protein
Approx Chili's Nutritional Information (per serving): 322 cals, 6g fat, 52g carbs, 12g protein