Boys, Meet the Blog World.
Sunday, October 11, 2009
Friday, October 9, 2009
Day #14 - Making This All About Food
Carrabba: Bread Dipping Blend
(adapted from "Top Secret Restaurant Recipes 2" )
Ingredients:
1 tbsp fresh basil
1 tbsp fresh parsley
1 tbsp fresh garlic
1 tsp dried thyme
1 tsp dried oregano
1 tsp black pepper
1/2 tsp salt
1/2 tsp red pepper
1/2 tsp olive lemon juice
1 tbsp olive oil
Directions:1. Chop all spices and put in food processor or blender. Blend until smooth.
2. After transferring spices to small dipping bowl, add in oil and lemon juice. Serve with dipping bread.
Servings: 2
Nutritional Info: 73 cals, 7g fat, 3g carbs, 1g protein
Approx Original Carrabba's Nutritional Info (based on recipe): 126 cals, 13g fat, 3g carbs, 1g protein
Carrabba: House Salad Dressing
(adapted from "Top Secret Restaurant Recipes 2" )
Ingredients:
1/2 cup fat free mayo
2 tbsp grated parmesan cheese
1/4 cup 1% milk
2 tsp minced garlic
1 tsp minced parsley
1 tsp lemon juice
salt
pepper
Directions:
1. Whisk in bowl. Add to lettuce. Enjoy.
Serving Size: 4
Nutritional Info: 40 cals, 2g fat, 5g carbs, 2g protein
Approx Original Carrabba's Nutritional Info (based on recipe): 209 cals, 22g fat, 1g carbs, 3g protein
Carrabba: Chicken Marsala
(adapted from "Top Secret Restaurant Recipes 2" )
Ingredients:
Marsala Sauce-
2 tbsp I Can't Believe it's not Butter - Light
1/2 slice prosciutto, diced
1 tsp diced shallots
1 tsp diced garlic
4oz can sliced mushroom
2 tbsp Marsala wine
1/2 cup chicken broth
1 tsp cornstarch
1 tsp diced fresh parsley
1 tbsp 1% milk
pepper
Chicken Seasoning-
1/2 tsp salt
1/2 tsp pepper
pinch of :
oregano
thyme
parsley
garlic powder
onion powder
2 4oz chicken breasts
Directions:
1. Melt butter in medium saucepan over medium heat. Add prosciutto and let cook for 2 - 3 minutes. Then add shallots and garlic. Cook for another 30 seconds.
2. Then add wine, mushrooms and black pepper. Let simmer for 4 - 5 minutes. Then add cornstarch and broth. Stir well, until cornstarch dissolves, and let simmer for another 5 minutes.
3. Add parsley and milk to sauce. Cook for another 3 minutes and remove from heat and cover.
4. Prepare chicken with seasoning, then cook in skillet or grill for 3 - 5 minutes per side, or until cooked.
5. To serve, place chicken breast in middle of plate and pour half of marsala sauce on top.
Servings: 2
Nutritional Info: 208 cals, 7g fat, 6g carbs, 26g protein
Approx Original Carrabba's Nutritional Info (based on recipe): 456 cals, 32g fat, 5g carbs, 34g protein
Thursday, October 8, 2009
Day #13 - To Eat or Not To Eat
I cannot stop eating.
I've been losing and gaining the same 20 lbs for a year now. To many people, 20lbs is a lot. But for me, 20lbs keeps me in the same size of jeans. But I'm either comfortable in that size, or I can't breath in that size. Right now I can breath, but not very well.
I'm stuck between counting my calories and trying to eat intuitively (if you haven't read the book Intuitive Eating, you should definitely check it out). When I eat intuitively, I eat about 200 - 300 calories more a day than I would if I stuck to a set caloric range. But when I count my calories and stick to 1400 calories a day, I am hungry!
And when I'm hungry, the world may as well end.
So, do I stay uncomfortable and insecure in my jeans but be able to enjoy food? Or be comfortable in my jeans and be hungry and irritable?
I will leave you with some wise words by Nene Leakes from Real Housewives, clearly another woman that deals with the same dilemma,
"I'm a size 10. I could go down to a size 8, but I don't feel like it. You know why? Because I'm fucking hungry."
So true Nene, so true.
Eat this:
CPK: California Club Pizza
(adapted from "Top Secret Restaurant Recipes 2" )
Ingredients:
1 package of Trader Joes' Whole Wheat Pizza Dough (or any premade dough will work)
4 oz chicken breast
3/4 cup shredded lite mozzarella cheese
4 slices bacon
2 tbsp fat free mayonnaise
1/4 avocado, sliced
1/2 cup chopped romaine lettuce
1 1/2 cup chopped iceberg lettuce
1 large tomato
salt
pepper
Directions:
1. Cook chicken, sprinkled with salt and pepper, in greased (or pam) skillet for 3 - 5 minutes per side, or until cooked.
2. Roll out pizza dough on a floured base. Then transfer to a greased cookie or pizza pan.
3. Layer the pizza dough with the cheese, then chicken and bacon. Cook in 450 degrees for 10 - 12 minutes, or until cheese melts.
4. As pizza cooks, mix iceberg and romaine lettuce, mayo and salt and pepper in large bowl.
5. Once pizza is cooked, top with lettuce mix, tomatoes, and avocado. Slice in 8 pieces.
Servings: 4 (2 slices each)
Nutritional Info Per Serving: 364 cals, 10g fat, 54g carbs, 20g protein
CPK Nutritional Info Per Pizza: 1440 cals (according to CPK website)
Day #12 - Purple Drank
'Lil Wayne recently informed me of something that I feel like I should have been kept in the loop on: Purple Drank.
"Purple drank is a slang term for a recreational drug made with prescription-strength cough syrup, containing codeine and promethazine, mixed with ingredients such as Sprite soft drink and pieces of Jolly Rancher candy.
When taken in large quantities, this drug can lead to sedation and altered levels of consciousness."
This description alone scares the shit out of me while still tempting my (thankfully now small) rebellious side of me.
Don't worry, I'm not going straight to CVS buy myself a bottle of cough syrup. But I just would like if someone, preferably more hip than me, would let me know when a new phenomenon hits the streets, ya know? If you are that hip someone, please let me know.
The Califorina Cosmo is definitely not my version of the Purple Drank. It's just purple.
CPK: California Cosmo
(adapted from Todd WIlbur's "Top Secret Restaurant Recipes 2" )
Ingredients:
1.25 oz vodka
1 tsp splenda
1 tsp lime juice
2.5 oz Powerade Zero - Grape Flavor
3 red grapes, frozen
1. Shake all ingredients, expect for grapes, in shaker filled half way with ice.
2. Pour into martini glass. Spear grapes with toothpick and garnish glass.
Serving Size: 1
Nutritional Info: 91cals, 0g fat, 5g carbs, 0g protein
Original CPK Nutritional Info: 172cals, 0g fat, 16g carbs, 1g protein
Wednesday, October 7, 2009
Day #11 - Fantasizing About My Next Dan Humphrey Coupon
This my workspace tonight:
It's impossible for me to be stressed out when I can watch Gossip Girl, blog, and clip coupons in the same night.
I somehow find meticulously cutting small squares of flimsy paper to save 40 cents on a can of chicken broth extremely therapeutic. I'm not sure if its the mind numbing routine of trying to cut out 4 perfectly 90 degree angles on each coupon or if its the idea that I am somehow secretly bringing down "the man". But I love it.
So cheers to coupons, ridiculous teen dramas, and venting to my imaginary friends to that little thing we call the interweb.
CPK: Thai Crunch Salad
(adapted from Todd Wilbur's "Top Secret Restaurant Recipes 2" )
Lime Cilantro Dressing:
2 tsp vegetable oil
2 tbsp rice vinegar
1/4 cup chopped cilantro
2 tbsp chopped red bell pepper
1 tbsp honey
2 tsp dijon mustard
1/2 tsp sesame oil
1 tsp lime juice
1 garlic clove
pinch of salt
pinch of pepper
Spicy Peanut Sauce:
2 tbsp crunchy peanut butter
2 tbsp hoisin sauce
1 tbsp soy sauce
1 tbsp rice vinegar
1 tbsp splenda
1/2 tbsp chili sauce
1/8 tsp sesame oil
1/2 tsp minced garlic
1/4 cup water
2 4oz chicken breast
1/3 cup edamame (cooked and chilled)
2 tbsp peanuts
6 cups chopped napa cabbage
1 cup chopped red cabbage
1 cup shredded carrot
1/2 cup shredded cucumber
2 chopped green onions
1 tsp vegetable oil
4 wonton wrappers
1. Make lime cilantro dressing by pureeing all the ingredients in blender for 20 - 30 seconds. Chill in fridge.
2. Make spicy peanut sauce by combining all ingredients in small saucepan over medium heat for 2 - 4 minutes. Pour and blender and puree for 20 seconds. Chill in fridge.
3. Sprinkle chicken with salt and pepper and cook in skillet for 4 - 5 minutes per side, until cooked.
4. Cut wontons into smaller strips. Put 1 tsp of oil in skillet in and fry wontons over high heat until crispy (about 1 - 2 minutes).
5. Toss lime cilantro dressing in cabbage carrots, cucumber, edamame, and green onion in large bowl. Portion out into 2 bowls.
6. Top each salad with a sliced chicken breast, crispy wontons, and spicy peanut sauce.
Servings: 2
Nutritional Info: 638 cals, 25g fat, 68g carbs, 41g protein
CPK Nutritional Info: 1160 - 1280 cals (based on CPK website)
Tuesday, October 6, 2009
Day #10 Cry Baby CPK Pizza
I'm crying because I can't buy a new pair of jeans.
People are unemployed, hungry, and can't afford to buy their child a pair of pants that fit and I'm crying because I don't own a pair of jeans that are either broken, have holes, or are too big on me.
I'm crying because I am tired of being criticized.
Children are beaten and women are in abusive relationships, and I'm crying because I am tired of being criticized for not closing cabinets or cleaning up spilled water.
I'm crying because I am struggling to pay rent.
Families lose their homes, people live in their cars and on the streets, and I am crying because my nice apartment is causing me to stress about money.
I'm crying because it's almost my birthday, which makes me wonder whether or not I'll hear from my dad.
People lose their parents, best friends and spouses and I'm crying because my dad isn't my biggest fan.
I know my life isn't that bad, but sometimes I still need to cry.
CPK: Jamaican Jerk Chicken Pizza
(adapted from Todd Wilbur's "Top Secret Recipes 2" )
Ingredients:
Caribbean Sauce-
1/2 tbsp brown sugar
1/2 tbsp light corn syrup
3 tsp splenda
1 tbsp sugar free maple syrup
2 tbsp reduced sugar ketchup
2 tbsp diced onion
1 tbsp red wine vinegar
1 tsp minced garlic
1 tsp lemon juice
1/2 tsp salt
1/2 tsp red pepper
pinch of pepper
Jerk Chicken Seasoning -
1 tbsp sugar free maple syrup
1 tsp salt
1/2 tsp black pepper
1/2 tsp paprika
1/4 tsp garlic powder
1/4 tsp onion powder
pinch of cayenne pepper
pinch of cinnamon
1/2 Trader Joe Whole Wheat Pizza Dough (or any other pre-made pizza dough)
4oz chicken breast
1/2 red bell pepper
1/2 yellow bell pepper
3 oz shredded lite mozzarella cheese
1/4 cup diced onions
2 slices bacon
1 tbsp diced green onion
Directions:
1. Combine all the ingredients for the caribbean sauce in medium saucepan. Cook over medium heat for 4 - 5 minutes. Pour in blender and puree for 10 - 20 seconds. Let chill in fridge.
2. Combing all ingredients for jerk seasoning in small bowl. Add chicken to bowl and mix well. Cook chicken on skillet for 3 - 5 minutes per side, or until cooked. When done, set aside to chill. Once chilled, cut into small cubes.
3. Place bell peppers onto your gas stove to roast. As skin chars to black, turn to each side. If you don't have gas stove, broil in oven until skin is charred. Once charred, set aside to chill. Once chilled, peel off black skin and dice.
4. Sprinkle cutting board with flour. Roll pizza dough out on the cutting board with rolling pin until it's reached your desired thickness.
5. Place pizza dough on a greased (pam will work) cookie sheet. Spread caribbean sauce onto dough.Then layer on cheese, chicken, bacon, roasted peppers, and onions. Cook in 450 degree oven for 10 - 12 minutes or until cheese is cooked.
6. Sprinkle diced green onions on top when done. Slice pizza into 4 pieces.
Servings: 2 - (4 slices total - 2 slices per serving)
Nutritional Info Per Serving: 340 cals, 7g fat, 55 g carbs, 18g protein
CPK Jamaican Jerk Chicken Pizza (per pizza): 1200 cals *** (CPK actually posts their nutritional info. Kudos to CPK!)
People are unemployed, hungry, and can't afford to buy their child a pair of pants that fit and I'm crying because I don't own a pair of jeans that are either broken, have holes, or are too big on me.
I'm crying because I am tired of being criticized.
Children are beaten and women are in abusive relationships, and I'm crying because I am tired of being criticized for not closing cabinets or cleaning up spilled water.
I'm crying because I am struggling to pay rent.
Families lose their homes, people live in their cars and on the streets, and I am crying because my nice apartment is causing me to stress about money.
I'm crying because it's almost my birthday, which makes me wonder whether or not I'll hear from my dad.
People lose their parents, best friends and spouses and I'm crying because my dad isn't my biggest fan.
I know my life isn't that bad, but sometimes I still need to cry.
CPK: Jamaican Jerk Chicken Pizza
(adapted from Todd Wilbur's "Top Secret Recipes 2" )
Ingredients:
Caribbean Sauce-
1/2 tbsp brown sugar
1/2 tbsp light corn syrup
3 tsp splenda
1 tbsp sugar free maple syrup
2 tbsp reduced sugar ketchup
2 tbsp diced onion
1 tbsp red wine vinegar
1 tsp minced garlic
1 tsp lemon juice
1/2 tsp salt
1/2 tsp red pepper
pinch of pepper
Jerk Chicken Seasoning -
1 tbsp sugar free maple syrup
1 tsp salt
1/2 tsp black pepper
1/2 tsp paprika
1/4 tsp garlic powder
1/4 tsp onion powder
pinch of cayenne pepper
pinch of cinnamon
1/2 Trader Joe Whole Wheat Pizza Dough (or any other pre-made pizza dough)
4oz chicken breast
1/2 red bell pepper
1/2 yellow bell pepper
3 oz shredded lite mozzarella cheese
1/4 cup diced onions
2 slices bacon
1 tbsp diced green onion
Directions:
1. Combine all the ingredients for the caribbean sauce in medium saucepan. Cook over medium heat for 4 - 5 minutes. Pour in blender and puree for 10 - 20 seconds. Let chill in fridge.
2. Combing all ingredients for jerk seasoning in small bowl. Add chicken to bowl and mix well. Cook chicken on skillet for 3 - 5 minutes per side, or until cooked. When done, set aside to chill. Once chilled, cut into small cubes.
3. Place bell peppers onto your gas stove to roast. As skin chars to black, turn to each side. If you don't have gas stove, broil in oven until skin is charred. Once charred, set aside to chill. Once chilled, peel off black skin and dice.
4. Sprinkle cutting board with flour. Roll pizza dough out on the cutting board with rolling pin until it's reached your desired thickness.
5. Place pizza dough on a greased (pam will work) cookie sheet. Spread caribbean sauce onto dough.Then layer on cheese, chicken, bacon, roasted peppers, and onions. Cook in 450 degree oven for 10 - 12 minutes or until cheese is cooked.
6. Sprinkle diced green onions on top when done. Slice pizza into 4 pieces.
Servings: 2 - (4 slices total - 2 slices per serving)
Nutritional Info Per Serving: 340 cals, 7g fat, 55 g carbs, 18g protein
CPK Jamaican Jerk Chicken Pizza (per pizza): 1200 cals *** (CPK actually posts their nutritional info. Kudos to CPK!)
Friday, October 2, 2009
Day # 9 - Gimme Buffalo Wings, Hold The Teenager
Teenagers scare me. Not all of them, but most. Maybe 95% of them. If you are between the ages of 13 - 18, I am convinced that you are going to mug me. No matter what you look like, you are a criminal to me.
I tend to blame most of the corruption in my city on those that fall in the 13 - 18 year old age range. If there is a robbery down the street, it's probably that teenager I saw talking on a cell phone the other day by my apartment. Yup, has to be. He looked pretty suspicious...talking on that phone...walking on my street...
Teenagers fall into 2 categories in my world: you are either the girls are from the movie "Thirteen" or the boys from "A Clockwork Orange". (btw, I love both of those movies).
You'd think that because of my disdain for teenagers that I'd avoid high schools. Nope. I do the opposite. I purposefully take a route to and from work that passes a major high school. It's like I'm an undercover cop looking for a future gang leader.
Today, on one of my favorite drives by the local high school, I spotted 5 cop cars AND 5 undercover cop cars. I was filled with joy and excitement; "you ain't getting away with it this time you little shit!!".
It was the best thing that happened to me today.
I also hate ex-girlfriends of boyfriends. But that's an entirely different post...
BAR FOOD
I recreated Buffalo Wild Wings' Buffalo wings last night. I did two versions, one for actual wings, and one for a chicken tender version. Both good enough to be served at any greasy and yummy bar.
Buffalo Wild Wings
(adapted from Todd Wilbur's "Top Secret Restaurant Recipes 2")
Hot Buffalo Wing Sauce:
Ingredients:
2/3 cup Frank's Cayenne Pepper Sauce
2 packets splenda
2 tsp cornstarch
1 tsp worchestershire sauce
1/2 teaspoon cayenne pepper
1/2 teaspoon garlic
1 tbsp egg substitute
20 chicken wings.
Directions:
1. Wash chicken wings. Then carefully cut skin off chicken wings (yea, this is tough i know!). Put in large mixing bowl and set aside.
2. In small saucepan, combine all ingredients for wing sauce (except for cornstarch and egg substitute). Cook over medium heat for 5 minutes.
3. Take sauce off heat and slowly add egg substitute and cornstarch -- whisk while adding. Let cool for 5 minutes.
4. Once cooled, put sauce in the bowl with the wings. Mix well enough for all wings to be coated with the sauce.
5. Place wings on greased cookie sheet (pam will work). Put in oven for 35 - 45 minutes in 380 degrees oven.
6. Once wings look crisp and slightly brown, take out of oven. Serve with low fat blue cheese dressing and celery sticks.
Serving Size: 2 (about 10 wings each)
Nutritional Info For Wing and Sauce Only: 379 cals, 10g fat, 3g carbs, 65g protein
Approx Buffalo Wild Wings Nutrition Info: 1090cals, 91g fat, 2g carbs, 67g protein
Buffalo Chicken Tenders:
Ingredients:
10 oz skinless, boneless chicken tenders
1/4 cup breadcrumbs
1/4 cup whole wheat flour
1/4 cup egg substitute
Directions:
1.Mix breadcrumbs and whole wheat flour and in medium bowl. Pour egg substitute in separate bowl.
2. Make hot buffalo wing sauce and pour in another medium bowl (recipe found above).
3. To make breading, dip chicken tenders in egg, then breadcrumb/flour mix, and then in the buffalo wing sauce. Then place onto greased (pam works too) cookie sheet.
4. Cook tenders in oven in 375 degrees for 20 - 25 minutes. Flip tenders half way through so that both sides get crisp.
Servings: 2
Nutritional Info: 301 cals, 5g fat, 22g carbs, 44g protein
fail:
I tend to blame most of the corruption in my city on those that fall in the 13 - 18 year old age range. If there is a robbery down the street, it's probably that teenager I saw talking on a cell phone the other day by my apartment. Yup, has to be. He looked pretty suspicious...talking on that phone...walking on my street...
Teenagers fall into 2 categories in my world: you are either the girls are from the movie "Thirteen" or the boys from "A Clockwork Orange". (btw, I love both of those movies).
You'd think that because of my disdain for teenagers that I'd avoid high schools. Nope. I do the opposite. I purposefully take a route to and from work that passes a major high school. It's like I'm an undercover cop looking for a future gang leader.
Today, on one of my favorite drives by the local high school, I spotted 5 cop cars AND 5 undercover cop cars. I was filled with joy and excitement; "you ain't getting away with it this time you little shit!!".
It was the best thing that happened to me today.
I also hate ex-girlfriends of boyfriends. But that's an entirely different post...
BAR FOOD
I recreated Buffalo Wild Wings' Buffalo wings last night. I did two versions, one for actual wings, and one for a chicken tender version. Both good enough to be served at any greasy and yummy bar.
Buffalo Wild Wings
(adapted from Todd Wilbur's "Top Secret Restaurant Recipes 2")
Hot Buffalo Wing Sauce:
Ingredients:
2/3 cup Frank's Cayenne Pepper Sauce
2 packets splenda
2 tsp cornstarch
1 tsp worchestershire sauce
1/2 teaspoon cayenne pepper
1/2 teaspoon garlic
1 tbsp egg substitute
20 chicken wings.
Directions:
1. Wash chicken wings. Then carefully cut skin off chicken wings (yea, this is tough i know!). Put in large mixing bowl and set aside.
2. In small saucepan, combine all ingredients for wing sauce (except for cornstarch and egg substitute). Cook over medium heat for 5 minutes.
3. Take sauce off heat and slowly add egg substitute and cornstarch -- whisk while adding. Let cool for 5 minutes.
4. Once cooled, put sauce in the bowl with the wings. Mix well enough for all wings to be coated with the sauce.
5. Place wings on greased cookie sheet (pam will work). Put in oven for 35 - 45 minutes in 380 degrees oven.
6. Once wings look crisp and slightly brown, take out of oven. Serve with low fat blue cheese dressing and celery sticks.
Serving Size: 2 (about 10 wings each)
Nutritional Info For Wing and Sauce Only: 379 cals, 10g fat, 3g carbs, 65g protein
Approx Buffalo Wild Wings Nutrition Info: 1090cals, 91g fat, 2g carbs, 67g protein
Buffalo Chicken Tenders:
Ingredients:
10 oz skinless, boneless chicken tenders
1/4 cup breadcrumbs
1/4 cup whole wheat flour
1/4 cup egg substitute
Directions:
1.Mix breadcrumbs and whole wheat flour and in medium bowl. Pour egg substitute in separate bowl.
2. Make hot buffalo wing sauce and pour in another medium bowl (recipe found above).
3. To make breading, dip chicken tenders in egg, then breadcrumb/flour mix, and then in the buffalo wing sauce. Then place onto greased (pam works too) cookie sheet.
4. Cook tenders in oven in 375 degrees for 20 - 25 minutes. Flip tenders half way through so that both sides get crisp.
Servings: 2
Nutritional Info: 301 cals, 5g fat, 22g carbs, 44g protein
fail:
Thursday, October 1, 2009
Day #8 - Meaty French Toast
They really should just call The Monte Cristo a meaty french toast delight. It's so damn amazing that they even have to preface it with "THE". Seriously, make this sandwich. Tonight.
And if you serve it with some baked bbq lays, there is a slight chance of death by ultimate pleasure. So be prepared for the best thing your mouth has ever salivated over.
.........I must really be hungry....
Highlight of my day = listening to my boss get in a screaming match over a Facebook comment his friend left him.
Hardest part of my day = listening to my therapist tell me to put the anti-anxiety pills away, and learn a different lifestyle. .....Boring.
Bennigan's: The Monte Cristo
Ingredients:
3 slices light Oroweat bread (40 cals per slice)
1 slice light swiss cheese
1 sliice light american cheese
2 oz light turkey slices
2 oz light ham slices
1 tsp powdered sugar
1 tbsp sugar free raspberry jelly
Batter -
2 tbsp egg substitute
2 tbsp whole wheat flour
1 tsp baking powder
1/2 tbsp I Can't Believe It's Not Butter - Light
Directions:
1. Make sandwich by laying 1 slice of bread, turkey, swiss cheese, slice of bread, ham, american cheese, and last slice of bread.
2. Brush top and bottom of the sandwich with egg substitute.
3. Mix flour and baking powder on plate. Dip the top and bottom of sandwich into the flour mix.
4. Melt butter in large skillet. Place sandwich on skillet in medium heat. Cook each side for 3 - 4 minutes, or until lightly browned.
5. Cut in half. Sprinkle with powdered sugar and serve with the raspberry jelly.
Serving: 1 (1 very filling serving)
Nutritional Info: 453 cals, 12g fat, 51g carbs, 39g protein
Approx Bennigan's Original Nutritional Info: 1436 cals, 85g fat, 111g carbs, 58g protein
And if you serve it with some baked bbq lays, there is a slight chance of death by ultimate pleasure. So be prepared for the best thing your mouth has ever salivated over.
.........I must really be hungry....
Highlight of my day = listening to my boss get in a screaming match over a Facebook comment his friend left him.
Hardest part of my day = listening to my therapist tell me to put the anti-anxiety pills away, and learn a different lifestyle. .....Boring.
Bennigan's: The Monte Cristo
Ingredients:
3 slices light Oroweat bread (40 cals per slice)
1 slice light swiss cheese
1 sliice light american cheese
2 oz light turkey slices
2 oz light ham slices
1 tsp powdered sugar
1 tbsp sugar free raspberry jelly
Batter -
2 tbsp egg substitute
2 tbsp whole wheat flour
1 tsp baking powder
1/2 tbsp I Can't Believe It's Not Butter - Light
Directions:
1. Make sandwich by laying 1 slice of bread, turkey, swiss cheese, slice of bread, ham, american cheese, and last slice of bread.
2. Brush top and bottom of the sandwich with egg substitute.
3. Mix flour and baking powder on plate. Dip the top and bottom of sandwich into the flour mix.
4. Melt butter in large skillet. Place sandwich on skillet in medium heat. Cook each side for 3 - 4 minutes, or until lightly browned.
5. Cut in half. Sprinkle with powdered sugar and serve with the raspberry jelly.
Serving: 1 (1 very filling serving)
Nutritional Info: 453 cals, 12g fat, 51g carbs, 39g protein
Approx Bennigan's Original Nutritional Info: 1436 cals, 85g fat, 111g carbs, 58g protein
Wednesday, September 30, 2009
Day #7
My doctor is either a total whack job, or a underground drug fairy.
Before filling my prescription for muscle relaxers for the new jaw clinching habit, I decided to research exactly what these muscle relaxers are. Come to find out, I was not prescribed muscle relaxers at all. Instead, my doctor tricked me with anti-anxiety drugs.
The jury is still out as to whether or not this was a good or bad thing.
So, in result of taking my new prescription today, I cannot stop thinking about how awesome the movie "Where the Wild Things Are" is going to be. How did they make those creatures look so damn real? Is it animation? I wonder if I could imagine up a world like this. I really hope I don't get stuck in this imaginary world. That would really suck. Hmm...I wonder if my creatures would look like P. Diddy...last night I had the most realistic dream about P. Diddy. And he was missing a LOT of teeth. Freaky.
This is why I stick to alcohol.
Oh and by the way, this cheesecake recipe below is damn good. I may not be great at making things look good (i.e the cheesecake is noticeable lopsided) but, I can make things taste good. Plus, I am really glad I wrote this recipe before my new drug experimentation, cause I might have accidentally given you a recipe for orange creature p. diddy cheesecake.
Benihana: Mandarin Orange Cheesecake
Ingredients:
Cake -
1/4 cup whole wheat flour
1/4 teaspoon baking powder
2 tbsp I Can't Believe It's Not Butter - Light
4 tbsp splenda
2 tbsp Almond Breeze (unsweetened)
2 tbsp egg substitute
1/8 teaspoon vanilla extract
pinch of salt
Cream Cheese Layer -
1 envelope unflavored gelatin
1/3 cup sugar
1/3 cup splenda
1 cup boiling water
1/2 envelope Dream Whip
1/4 cup low fat milk
3 8-ounce pkgs low fat cream cheese
1 teaspoon vanilla extract
1/4 teaspoon orange extract
1/4 teaspoon lemon juice
5 drops yellow food coloring
1 drop red food coloring
Topping -
1 cup canned mandarin oranges, in light syrup
1 teaspoon unflavored gelatin
Nut Crust-
1 tbsp water
2 tbsp splenda
1/4 cup chopped hazelnuts
Icing -
1/4 cup I Can't Believe It's Not Butter - Light
1/3 cup powdered sugar
1 tbsp Almond Breeze
1/8 teaspoon vanilla extract
Directions:
1. For the cake crust, combine the flour, baking powder and salt in small bowl. Mix. Add in butter and sugar. Mix. Add milk, vanilla, and egg substitute. Mix. Pour into greased (with pam) 9-inch cake pan. Bake in 350 degree oven for 12 -15 minutes or until lightly browned.
2. For cream cheese layer, combine gelatin with 1/3 cup splenda and 1/3 cup sugar. Add 1 cup boiling water. Mix well.
3. In another bowl, combine half envelope of Dream Whip with 1/4 cup low fat milk. Whip until it becomes stiff.
4. In a large bowl, whip cream cheese with vanilla, orange extract, lemon juice and food coloring. Add gelatin mixture and beat well. Add Dream Whip mix. Whip well.
5. Pour mixture over the cake layer and chill for 2 hours or until firm.
6. Drain liquid from mandarin orange cans. Heat 1/2 cup of liquid in microwave for 1 minute. Mix in 1 teaspoon of gelatin and 1 cup of mandarins. Mix well. Pour on top of cheese cake and chill for 2 more hours.
7. For nut crust, combine 1 tbsp of water, 2tbsp of splenda, and hazelnuts into small saucepan over medium heat. Stir often and let water dissolve. Let sugar caramelize the hazelnuts. Let cool down, then place into blender or food processor and chip them until it becomes crumbs.
8. In small bowl, mix all icing ingredients. Once cheesecake has firmed, remove from pan. *I flipped the cheesecake upside down into a plate, then repeated this again. May not be the best way to do this, but its the only thing I could come up with!*
9. Spread icing to the side of the cheesecake. Then press hazelnut crumbs into the icing to make a crust. Chill for another hour.
Serving Size: 12
Nutritional Info: 174 cals, 5g fat, 24g carbs, 12g protein
Benihana Original Nutritional Info: 429 cals, 30g fat, 35g carbs, 12g protein
Before filling my prescription for muscle relaxers for the new jaw clinching habit, I decided to research exactly what these muscle relaxers are. Come to find out, I was not prescribed muscle relaxers at all. Instead, my doctor tricked me with anti-anxiety drugs.
The jury is still out as to whether or not this was a good or bad thing.
So, in result of taking my new prescription today, I cannot stop thinking about how awesome the movie "Where the Wild Things Are" is going to be. How did they make those creatures look so damn real? Is it animation? I wonder if I could imagine up a world like this. I really hope I don't get stuck in this imaginary world. That would really suck. Hmm...I wonder if my creatures would look like P. Diddy...last night I had the most realistic dream about P. Diddy. And he was missing a LOT of teeth. Freaky.
This is why I stick to alcohol.
Oh and by the way, this cheesecake recipe below is damn good. I may not be great at making things look good (i.e the cheesecake is noticeable lopsided) but, I can make things taste good. Plus, I am really glad I wrote this recipe before my new drug experimentation, cause I might have accidentally given you a recipe for orange creature p. diddy cheesecake.
Benihana: Mandarin Orange Cheesecake
Ingredients:
Cake -
1/4 cup whole wheat flour
1/4 teaspoon baking powder
2 tbsp I Can't Believe It's Not Butter - Light
4 tbsp splenda
2 tbsp Almond Breeze (unsweetened)
2 tbsp egg substitute
1/8 teaspoon vanilla extract
pinch of salt
Cream Cheese Layer -
1 envelope unflavored gelatin
1/3 cup sugar
1/3 cup splenda
1 cup boiling water
1/2 envelope Dream Whip
1/4 cup low fat milk
3 8-ounce pkgs low fat cream cheese
1 teaspoon vanilla extract
1/4 teaspoon orange extract
1/4 teaspoon lemon juice
5 drops yellow food coloring
1 drop red food coloring
Topping -
1 cup canned mandarin oranges, in light syrup
1 teaspoon unflavored gelatin
Nut Crust-
1 tbsp water
2 tbsp splenda
1/4 cup chopped hazelnuts
Icing -
1/4 cup I Can't Believe It's Not Butter - Light
1/3 cup powdered sugar
1 tbsp Almond Breeze
1/8 teaspoon vanilla extract
Directions:
1. For the cake crust, combine the flour, baking powder and salt in small bowl. Mix. Add in butter and sugar. Mix. Add milk, vanilla, and egg substitute. Mix. Pour into greased (with pam) 9-inch cake pan. Bake in 350 degree oven for 12 -15 minutes or until lightly browned.
2. For cream cheese layer, combine gelatin with 1/3 cup splenda and 1/3 cup sugar. Add 1 cup boiling water. Mix well.
3. In another bowl, combine half envelope of Dream Whip with 1/4 cup low fat milk. Whip until it becomes stiff.
4. In a large bowl, whip cream cheese with vanilla, orange extract, lemon juice and food coloring. Add gelatin mixture and beat well. Add Dream Whip mix. Whip well.
5. Pour mixture over the cake layer and chill for 2 hours or until firm.
6. Drain liquid from mandarin orange cans. Heat 1/2 cup of liquid in microwave for 1 minute. Mix in 1 teaspoon of gelatin and 1 cup of mandarins. Mix well. Pour on top of cheese cake and chill for 2 more hours.
7. For nut crust, combine 1 tbsp of water, 2tbsp of splenda, and hazelnuts into small saucepan over medium heat. Stir often and let water dissolve. Let sugar caramelize the hazelnuts. Let cool down, then place into blender or food processor and chip them until it becomes crumbs.
8. In small bowl, mix all icing ingredients. Once cheesecake has firmed, remove from pan. *I flipped the cheesecake upside down into a plate, then repeated this again. May not be the best way to do this, but its the only thing I could come up with!*
9. Spread icing to the side of the cheesecake. Then press hazelnut crumbs into the icing to make a crust. Chill for another hour.
Serving Size: 12
Nutritional Info: 174 cals, 5g fat, 24g carbs, 12g protein
Benihana Original Nutritional Info: 429 cals, 30g fat, 35g carbs, 12g protein
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