Day #36

I still cannot believe how quickly the holidays have come. This year has been filled with so much change, it really just flew by me.

I've traveled abroad for Thanksgiving for the last 17 years of my life, but due to some recent changes in my family, I will be staying here in the states. This Thanksgiving will be my first Thanksgiving in Los Angeles, the first at our new apartment, and the first without family.

I'm quite excited to start my own tradition. Being that my boyfriend and I split Christmas up between both our families, Thanksgiving can be our holiday. Our tradition.

So today I am getting together the menu. I know it's a little soon, but I'm a planner. That's just what I do. The menu is going to be somewhat traditional, and somewhat modern. Bacon jalapeno mac n' cheese anyone?

If anyone has some great Thanksgiving recipes, please send them along!

Island's: Yaki Soft Tacos
(adapted from Top Secret Restaurant Recipes 2")

Ingredients:
10 oz chicken breast, chopped
1/2 cup teriyaki sauce
1/2 cup crushed pineapple
1/4 cup pineapple juice
1 tbsp cornstarch
6 low carb 7 inch flour tortillas (I use the brands La Tortilla or Azteca)
1 cup light monterey jack cheese, shredded
1/2 cup tomato, diced
1/4 cup green onions, diced
2 cups iceberg lettuce, shredded

Ingredients:
1. In medium bowl, mix teriyaki sauce, pineapple juice and cornstarch. Mix well. Add chicken and let marinate for a few hours.
2. When ready to cook, put chicken and the sauce in skillet. Add crushed pineapple. Cook for 5 -7 minutes or until chicken is cooked and sauce has thickened.

3. Preheat oven to 450 degrees. Place tortillas on baking pan. Arrange approx 2 tbsp of cheese in middle of each tortilla. Place in oven for 3 - 4 minutes or until cheese melts and the tortillas get a little crisp.

4. Spoon chicken and pineapple mix (with sauce) on top of cheese. Then top with lettuce, tomato and green onion.

Servings: 2 (3 tacos each)
Nutritional Info: 650 cals, 18g fat, 69g carbs, 56g protein
Island's Nutritional Info: 1130 cals, 51g fat, 129g carbs

Day #34 - Without The Hookers

When we moved into our new apartment a few months ago, we installed black curtains in our bedrooms to keep out the sunlight. We figured this would help us sleep a little better in the morning.

I did not realize that this would turn our bedroom into a Vegas hotel room, without the hookers and booze. (Ok, I lie. Sometimes there's booze). Where I am fooled into believing that it's still dark outside and I have endless amount of hours to sleep off my drunkenness.

Today I slept in until 12:30. When normally (when light exists) I wake up at 9. When I finally woke up, I felt cheated. Tricked. Like my little black curtains had plotted against me. Making me lose 3 hours of my precious Saturday.

Bed, Bath & Beyond, here I come.

Island's: Tortilla Soup
(adapted from "Top Secret Restaurant Recipes 2")

Ingredients:
1 roasted chicken (I bought mine from Ralphs)
16 cups of water
1 spanish onion, diced
1 red bell pepper, diced
2 carrots, diced
2 anaheim peppers, diced
2 garlic cloves, minced
4 corn tortillas, diced
juice of 3 limes
1 tbsp salt
1 tsp chili powder
2 tsp cayenne pepper
3 tbsp cilantro, diced

Tortilla Strips-
4 corn tortillas, sliced into smaller strips
0 cal Butter Spray
1 tsp chili powder
1 tsp paprika
1 tsp cayenne pepper
1/2 tsp salt

Garnish -
1/2 cup fat free monterey jack cheese
1 avocado, diced

Directions:
1. Take meat and skin off the roasted chicken (throw skin away. Place the bones in a large pot with the water. Boil for 30 minutes. Remove bones.
2. Pull the chicken meat apart into smaller pieces. Place into the large pot of water. Add all other ingredients of the soup. Bring to a boil then simmer for 1 hour.
3. While soup cooks, combine your tortilla strips, seasoning and about 10 sprays of 0 cal butter spray in bowl. Mix well.
4. Place tortilla strips on cookie sheets and cook for 10 minute in 350 degrees, or until crispy. Watch it closely to make sure it doesn't burn.

5. When soup is done, serve with about 2 tbsp of cheese, a few avocado pieces, and tortilla strips.

Servings: 8
Nutritional Info: 257 cals, 8g fat, 24g carbs, 23g protein
Island's Nutritional Info: 610 cals, 38g fat, 40g carbs