Day #22 - Faking My Way To Old Age

Originally I was going to do this whole "Things to Accomplish Before I Turn 30" post today, based on the whole idea of I really thought that by the time I reached 25, things would be...well, a little different.

But, it's still Fat Talk Free Week and I am determined to focus on things I love about myself, not things I'd like to work on. So I'm making a list of things I love about turning 25.

1. Car insurance price break. I guess after 9 years of driving, they finally trust me.

2. No longer having to be lumped in the same age group as teenagers (18 - 24). Get those teens away from me.

3. Being old enough to actually have reasons to dislike teenagers. When I was a 16 year old hating teens, it was a little weird.

4. Officially being labeled someone in their "mid-twenties"; no one in their "early-twenties" can be taken seriously.

5. Now if I get pregnant, people can't automatically assume that it was an accident. Though we all know it would be.

6. I'm still 5 years away from turning 30, and we all know what happens at 30...

7. Finally figuring out that if I gain 10lbs, its not the end of the world. I will lose it again. And I'll probably gain it again too. That's life.

8.When I get carded for alcohol now, I'm actually flattered by how "young" I must look.

9. I am too old to try out for the "Real World", which is always a bad idea.

10. In 10 years, I can officially run for president. And we all know how excited we are for that.

Chili's: Molten Chocolate Cake
(adapted from "Top Secret Restaurant Recipes 2")
Ingredients:
1/6 box of Reduced Sugar Pillsbury's Devil's Food Cake Mix
1/4 cup diet coke
4 tbsp sugar free chocolate syrup
1 cup No Sugar Added Vanilla Ice Cream
2 tbsp Lite Cool Whip Directions:
1. Mix cake mix and diet coke in small bowl to make cake batter. Pour into 2 greased (with pam)cups in a muffin pan. Cook in 350 degrees for approximately 12 minutes. You will know that it's down when you place a toothpick in the center of the cake and it comes out clean. Take out and let cool.
2. Once cooled, flip cake upside down and cut small hole in the center. Place 1 tbsp of sugar free syrup in the hole of the cake. Heat in microwave for 12 - 15 seconds.
3. Spoon 1/2 cup serving of ice cream onto top of cake. Top ice cream with 1 tbsp syrup, then 1 tbsp cool whip. Serve immediately.

Servings: 2
Nutritional Info: 263 cals, 4g fat, 63g carbs, 4g protein
Chili's Nutritional Info: 1070 cals, 51g fat, 143g carbs, 5g protein Chili's: Chicken Crispers (no pics of chicken crispers or honey mustard today. FAIL on my part.)
(adapted from "Top Secret Restaurant Recipes 2")

Ingredients:
2 tbsp egg substitute
2 tbsp non fat milk
1/2 cup chicken broth
1/2 tsp garlic powder
1/2 tsp chili powder
1 cup whole wheat flour
pinch of salt and pepper
8 chicken tenderloins
1/2 tbsp olive oil

Directions:
1. Mix egg, milk and broth in small bowl. Mix flour and spices in separate bowl.
2. Dip chicken in milk mix, then coat in flour mix.
3. Heat up skillet with 1/2 tbsp of olive oil. Place chicken tenders, after coated in flour, in skillet. Cook chicken 2-3 minutes per side, or until thoroughly cooked.

Servings: 2 (4 tenders each)
Nutritional Info: 449 cals, 4g fat, 45g carbs, 54g protein
Chili's Nutritional Info: 1370 cals, 98g fat, 65g carbs, 61g protein

Chili's: Honey Mustard
(adapted from "Top Secret Restaurant Recipes 2")

Ingredients:
4 tbsp fat free mayo
1 tsp honey
1 tbsp dijon mustard
1 tsp white vinegar
1 tbsp splenda
pinch of paprika
pinch of salt

Directions:
1. Mix and chill.

Servings: 2
Nutritional Info: 38 cals, 1g fat, 8g carbs, 0g protein
Chili's Nutritional Info: 180 cals, 21g fat, 1g carbs, 0g protein

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")

Ingredients:

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

Directions:
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

Day #20

I was going to complain about how much knees and ankles hurt everyday that I run. And how my back is starting to bug me. And how I'm convinced that it all has something to do with my upcoming birthday. But I stopped myself and said, "remember, this week you need to be positive and think about things you love about yourself!"

Oh yea, I forgot. Positive.

Positive thinking. Hmm...thinking. Yup, trying to think.

Okay Ash, pick something you liked about yourself and talk about it dammit!

My mom always says that it takes 21 times to do something before it becomes a habit. I guess that certainly means that I have gone well over 21 days without thinking about something I love about myself. Not a good habit!!

So today, I love my lips. My mom used to tell me that the first time she saw me after I was born that she loved my perfectly heart shaped lips. I remember when I was young I always wanted to practice wearing extremely bright red lipstick on my lips, just because I was so proud of them.

I'm still proud of them. What are you proud of?

Chili's: Southwestern Vegetable Soup
(adapted from "Top Secret Restaurant Recipes 2")

Ingredients:
5 cups chicken broth
1 14.5oz can diced tomatoes
1 cup water
1 cup enchilada sauce
1 cup canned kidney beans
1 cup yellow corn
1 cup frozen cut green beans
1 4oz can diced green chilis
1/2 cup spanish onion
3 diced corn tortillas
2 tsp chili powder
pinch of garlic powder
pinch of salt

Garnish-
1 cup fat free cheddar cheese
3 corn tortillas, thinly sliced

Directions:
1. Combine all the soup ingredients in a large sauce pan. Bring to boil then let simmer for 40 - 50 minutes.
2. Put the 3 sliced corn tortillas on cookie sheet and put in oven on broil for 3 - 5 minutes until crispy.
3. Serve 1 1/4 cup of soup into each bowl. Top with 3 tbsp of fat free cheddar cheese and 1/2 baked corn tortilla crumbles.

Servings: 6
Nutritional Information: 181 cals, 2g fat, 31g carbs, 13g protein
Chili's Nutritional Information: 210 cals, 8g fat, 26g carbs, 9g protein

Chili's: Boneless Buffalo Wings
(adapted from "Top Secret Restaurant Recipes 2")

Ingredients:
1 cup whole wheat flour
2 tsp salt
1/2 tsp paprika
1/2 tsp cayenne pepper
pinch of pepper
1/4 cup egg substitute
1/4 cup non fat milk
8 chicken tenderloins
1/2 tbsp olive oil
1/4 cup Frank's hot sauce

Directions:
1. Combine flour and spices in one bowl. Combine egg and milk in separate bowl. Use olive oil to coat bottom of baking sheet.

2. Dip each chicken tender in the egg mixture, then in the flour mixture. Then place onto cookie sheet.
3. Once done, cook tenders in oven at 375 degrees for 10 min. Then flip each tender and cook for another 10 minutes.
4. Once done, place chicken tenders in large bowl. Pour hot sauce over chicken and carefully shake around until all chicken tenders are covered.

Servings: 2 (4 tenders each)
Nutritional Information: 357 cals, 4g fat, 24g carbs, 52g protein
Chili's Nutritional Information (for entire appetizer): 1200 cals, 91g fat, 48g carbs, 44g protein

Day #19 - Fat Talk Free Week Begins

"It’s time we take control over our own destinies, our own bodies, and our own inner dialogues. We’re changing the conversation to create a more positive body image for ourselves, our mothers, our sisters, our daughters, and our friends. " End Fat Talk Week.

Things I love about myself:

My strong legs that allow me to run everyday.

My short black hair that makes me feel unique and pretty.

My strong arms that allow me to pick up my dogs.

My freckles that give my face more character.

Can you list 4 things that you love about your body? I KNOW you can...

Chevy's: Garlic Mashed Potatoes
(adapted from "Top Secret Restaurant Recipes 2")

Ingredients:
3 cups water
1 medium russet potato
2 garlic cloves
1 tbsp Can't Believe It's Not Butter Light
2 oz Unsweetened Almond Breeze
2 tbsp fat free sour cream
1/2 tsp salt
pinch of pepper

Directions:
1. Peel potato. Slice into 4 - 5 pieces. Boil the potato and garlic in water for 20 minutes. When tender, drain water.
2. Mash all ingredients into the potatoes. Reheat for medium heat until hot again.

Servings: 2
Nutritional Information: 129 cals, 3g fat, 21g carbs, 3g protein
Approx Chevy's Nutritional Info: 280 cals, 15g fat, 33g carbs, 5g protein

Chevy's: Mango Salsa

(adapted from "Top Secret Restaurant Recipes 2")

Ingredients:
1 mango, peeled and diced
1/4 cup white onion, diced
1/4 cup red bell pepper, diced
2 tsp cilantro
1 tsp lime juice
1/2 tsp habanero pepper, diced
pinch of salt and pepper

Directions:
1. Combine all ingredients. Cover, chill, eat.

Servings: 8
Nutritional Info: 16 cals, 0g fat, 4g carbs, 0g protein

Chevy's: Sweet Corn Tomatillo
(adapted from "Top Secret Restaurant Recipes 2")

Ingredients:
3/4 cup frozen sweet corn
1 tbsp Can't Believe It's Not Butter Light
3 tbsp splenda
2oz unsweetened Almond Breeze
2 tbsp masa harina
2 tbsp corn meal
pinch of baking powder and salt

Directions:
1. Mix butter and sugar in large bowl with electric mixer. Add almond milk and masa. Mix well.
2. Use blender to puree 1/2 cup of your frozen corn. Mix until smooth. Add to your butter and masa mix. Add corn meal, baking powder, salt and remaining corn. Mix well with hands or spoon.
3. Pour mixture into small baking pan. Cover with foil and cook in 325 degrees oven for 30 minutes or until firm.

Servings: 2
Nutritional Info: 138 cals, 4g fat, 27g carbs, 4g protein
Chevy's Nutritional Info: 190 cals, 7g fat, 29g carbs, 3g protein

Cheesecake Factory: White Chocolate Raspberry Truffle Cheesecake

(adapted from "Top Secret Restaurant Recipes 2")

Ingredients:
1 oreo cookie crust (though I ended up using a chocolate crust and it turned out great as well)
1/4 cup sugar free raspberry preserves
1/4 cup water
20 oz fat free cream cheese
1/3 cup fat free sour cream
1 cup splenda
1/4 cup granulated sugar
2 tsp vanilla extract
1/2 cup egg substitute
1/3 cup white chocolate chips

Directions:
1. Combine raspberry preserves with 1/4 cup water. Cook in microwave for 1 minute. Stir then let cool in refrigerator.
2. Combine cream cheese, sugar, splenda, vanilla and sour cream in large bowl and mix with electronic mixer until smooth. Add egg substitute and mix with spoon.
3. Layer white chocolate chips onto crust. Then add half of your cheesecake mixture onto white chocolate chips. Then drizzle on raspberry preserves. Then pour the rest of the cheesecake mixture on top.
4. Put in 475 degree oven for 12 minutes. Then lower temperature to 350 degrees and cook for 45 - 55 minutes or until top is slightly browned.
5. Take out of oven and let cool. Once cooled put in fridge and chill for 3 - 4 hours. Add whip cream if wanted.

Servings: 12
Nutritional Information: 172 cals, 5g fat, 20g carbs, 11g protein
Approx Cheesecake Factory Nutritional Info: 910 cals, 61g fat, 81g carbs

Day #18 - Random Thoughts

Work is extremely busy right now. My personal life seems to be nonstop chaos. And I had to skip my lunch break today because I am leaving work early for a hair appointment and needed to make sure I got all my work done in time.

And somehow, buying "New Moon" tickets still made it to the top of my priority list. An hour and a half later, I am now a proud owner of a piece of paper (that I will probably lose) that gets me into the most **elite** assigned seating movie theater in Los Angeles to avoid being next to those pesky teenagers to watch "New Moon". I know I know, you don't have to say it... I'm sure my boyfriend already did.

Speaking of that hair appointment...I am getting my hair extensions out tonight. The last two and a half months, I've had "horse hair" (as my boyfriend refers to them) on my head. I was sick of them 2 weeks into it. But I was too ashamed as to how much money I spent on them, so I kept them in. This is the third time since I was 16 that I have had hair extensions. And I always end up hating them. You'd think by now I'd learn that "spending a lot of money to make yourself feel better" does not last very long. Maybe next time.

And lastly, next week is National Fat Talk Free Week (Oct 19 - 23). Taking the lead of Joy over at What I Weigh Today , next week I am going to only blog about the things I love about myself. I encourage you to post comments and do the same. Maybe after just one week of not talking negatively about ourselves and our body, we'll be able to change our negative attitudes? Maybe not. But we might as well try. And it's a lot easier to do if we all try together.

Now on to some eats:

Chevy's: Fresh Salsa
(adapted from "Top Secret Restaurant Recipes 2")

Ingredients:
6 medium tomatoes
6 jalapenos
1/3 spanish onion
3 garlic cloves
2 tbsp fresh cilantro
2 tbsp white vinegar
2 tsp salt
1 1/2 tsp liquid mesquite smoke

Directions:
1. Remove stems off of tomatoes and jalapenos. Place them on your grill or directly on your gas stove. Grill for approximately 3 minutes per side until they are all black. Set aside and let cool.

2. After cooled, peel off black skin and cut off tops of jalapenos. Place jalapenos and tomatoes into food processor. or blend. Puree for for 5 - 10 seconds.

3. Add rest of the ingredients and blend for another 5 - 10 seconds. Place into covered container and chill for several hours or overnight.

Servings: 8

Nutritional Info (approx 5oz): 26 cals, 0g fat, 6g carbs, 1g protein

Chevy's: Chile Con Queso

(adapted from "Top Secret Restaurant Recipes 2")

Ingredients:

2 tbsp diced white onion

1/4 cup diced anaheim chile pepper, seeded

1 diced jalapeno pepper, seeded

1 diced medium tomato

8oz 2% Milk Velveeta Cheese

1/4 cup unsweetened Almond Breeze (or skim milk)

juice of 1/2 lime

1/4 tsp pepper

1/4 tsp salt

pinch of cayenne pepper

Directions:

1. In medium sauce pan, saute onion, peppers, and tomato (with pam) for 1 - 2 minutes over medium heat. Add cheese, milk and spices. Stir well.

2. Continue to cook over low heat for 7 - 10 minutes to let thicken. WHen done pour in bowl and serve with tortilla chips.

Servings: 6

Nutritional Value: 93 cals, 5g fat, 7g carbs, 7g protein

Chevy's Nutritional Value: 1510 cals, 85g fat, 131 carbs, 53g protein (this includes the entire appetizer of cheese tortilla chips)

Day #17

I really wish I was someone that loved to run. Or exercise for that matter. Granted, I love the feeling afterward. But everyone loves that feeling. You know why? Because you're DONE!

Hi, I'm Ashley and I am a personal trainer that does not like working out.

I've been consistently running for a little over a year and a half now. Yea, sometimes I take off a week here or there. But for the most part, I consistently run 3 - 4 times a week. And when I don't run, I do the elliptical, sometimes bike, and a lot of Jillian Michaels workout videos (god, I love her). But in the end, I still do not really enjoy any of these things. I'd much rather be drinking a glass of wine on the couch watching Vampire Diaries, Grey's Anatomy, Flipping Out....you get the picture.

So how about those people that love running or working out? Do they ACTUALLY like it? Or do they just like the results? Or, are they naturally competitive and just want to prove to themselves that they are a faster runner than their best friend?

I know I'm supposed to chose an exercise I enjoy to have lasting results. But what happens if I don't really enjoy any of it? Granted, I don't ALWAYS hate running. And sometimes I enjoy a nice long hike. But 9 times out of 10...exercising is not what I describe as fun.

Why do I still put myself through something I don't necessary enjoy 4 -5 hours a week? Because I want to live long. And in order to live long, I need good health. In order to have good health, I need to exercise. It's not a beauty thing. Or a competitive thing. Or even a results thing. In the end, consistent exercise = more years to enjoy with the people I love. I'm running for my brothers. My boyfriend. My future kids.

So if you see someone jogging on the side of the street, pouring sweat, grumpy as hell, and looking like they may pass out. That's me. Just getting through another run.

Cheesecake Factory: Bang-Bang Chicken & Shrimp
(adapted by "Top Secret Restaurant Recipes 2")

Curry Sauce:
1 tsp chile oil
1/4 cup diced onion
2 tbsp diced garlic
2 tsp ginger
1/2 cup chicken broth
1/2 tsp cumin
1/2 tsp curry powder
1/2 tsp paprika
pinch of salt and pepper
1 cup light coconut milk
1 medium carrot, sliced
1 small zucchini, sliced
1/4 cup frozen peas

Peanut Sauce-
1 tbsp smooth peanut butter
1 tbsp water
2 tbsp splenda
1 tbsp soy sauce
2 tsp rice vinegar
1 tsp lime juice

2 4oz chicken breasts
8 raw shrimp
2 tbsp cornstarch
pam
1 1/3 cup cooked brown rice

Garnish-
1/2 cup shredded coconut
1 green onion

Directions:
1. To make the curry sauce, heat oil in sauce pan. Add onion, garlic and ginger and saute for 1 minute. Then add chicken broth and spices. Stir well and simmer for 5 minutes.
2. Add coconut milk. Bring to boil then let simmer for another 15 minutes. Then add carrots, zucchini and peas. Let simmer for another 15 minutes.
3. For peanut sauce, combine all ingredients in small sauce pan over medium heat. Heat for 2 - 3 minutes and then set aside to chill.
4. Toast shredded coconut on baking sheet in 300 degree oven for about 15 minutes. Check every 5 minutes or so and stir coconut around to let brown evenly. Remove from heat.
5. Cut chicken into bite size pieces. Toss chicken and shrimp in cornstarch. Saute chicken in pan. Then when chicken is almost done, add shrimp. Cook for 3 more minutes until all meat is completely cooked.
6. Divide rice into 2 portions (about 2/3 cup each). Scoop rice into bowl or measuring cup. Place rice onto plate, trying to keep shape of the bowl.

7. Then add chicken and shrimp around the rice. Spoon curry sauce and vegetables onto chicken. Top with toasted coconut. Spoon peanut sauce onto rice. Sprinkle with green onions.

Servings: 2
Nutritional Info: 607 cals, 26g fat, 54g carbs, 40g protein
Cheesecake Factory's Original Nutritional Info: 1380 cals

#16 - Running Revelations

I had quite the exhilarating run in the rain today. 43:21 minutes of wet, messy, painful, and enlightening jogging.

Before I went, a friend of mine asked why I would even put myself through a treacherous run during the first storm of the year? My thoughts were, "if I don't get out of this office I will go insane. This is my only option".

This got me thinking during my run. What exactly am I doing still working at a place that I am completely miserable at? Where running for almost 45 minutes in the pouring rain while my ankle hurts so bad that I have to walk every 10 minutes sounds better than sitting in my dry and warm office.

Simple: Money and security. Two things that are extremely hard to come by these days. And two things I personally need for survival. But do the benefits of money and security stop when your happiness takes a huge blow? Don't get me wrong, I love my life. My life from 6 pm to 9 am.

Most of 2009 has been dedicated to me trying to figure out exactly what I think it may take for me to be happy in a career. Only several weeks after I had taken this job, I knew that I no longer wanted to work in entertainment. Soon afterward, I started to realize that working in food and nutrition is something I may be happy doing. The first part of the year was dedicated becoming a certified personal trainer. This was the first step to becoming a certified nutritionist. But soon after I passed the personal trainer test, life got in the way and my nutritionist certification was put on hold. I started to cook more and more and it only seemed natural to start blogging my cooking adventures. And the more I did it, the more I enjoyed it. So in September I decided to step my blog up a notch and put myself up to the challenge of nutritionally making over "Top Secret Restaurant Recipes 2". And once my challenge is over sometime in January, I plan to resume studying for my Nutritionist Certification and passing with with flying colors. Hopefully :)

Now I still don't really know exactly what I want to do with my career. But, I do know that I must really enjoy cooking and nutrition and blogging if I dedicate 20+ hours a week to a job that I make absolutely no money on. As I see it, the blog, the personal trainer certificate and the nutritionist certificate will all make up a pretty well rounded resume for a job that I am sure I will eventually find and love. It's okay that only a few people read my blog (90% of them being my loving and supportive family), I'm still putting everything I got into this. Knowing that someday this will make for a pretty awesome example of what I can do.

But until then, I'm keeping my head up high. Looking at this job as a pathway to my next, and a paycheck to support my blog costs.

Final thoughts/goal: By my 26th birthday (1 year, 1 week, and 2 days from today) I will be mentally and financially prepared to leave this job.

Cheesecake Factory: Chicken Madeira
(adapted from "Top Secret Restaurant Recipes 2")

2 4oz chicken breasts
4 asparagus spears
2 slices reduced fat mozzarella slices

Madeira Sauce:
6 oz madeira wine
1 tsp olive oil
1 cup sliced white mushrooms
1 cup beef broth
1/2 tbsp I can't believe it's not butter
1/2 tsp black pepper
pinch of salt

1. Cover each chicken with plastic wrap then use mallet to flatten chicken. Then sprinkle with salt and pepper and cook in skillet (with pam) for 5 minutes on each side or until cooked.
2. Remove chicken from skillet and add oil and mushrooms. Saute mushrooms for 2 - 3 minutes. Then add wine, broth, butter and pepper. Bring to a boil then reduce heat and let simmer for 20 minutes.
3. While sauce simmers, boil asparagus in medium saucepan halfway filled with water. Boil for 3 - 5 minutes, making sure you do not overcook them.
4. Once asparagus is done, place chicken onto cookie sheets. Criss-cross 2 asparagus' onto chicken then top with mozzarella cheese. Put in 375 degrees oven for 4 - 5 minutes or until cheese melts.
5. To serve, place chicken on plate then top with several spoonfuls of madeira sauce.

Servings: 2
Nutritional Info: 349 cals, 10g fat, 4g carbs, 37g protein
Approx Cheesecake Factory Nutritional Info: 1420 cals

Cheesecake Factory: Original Cheesecake
(adapted from "Top Secret Restaurant Recipes 2")

Ingredients:
1 reduced fat graham cracker crust
3 8oz packages of fat free cream cheese
1 cup splenda
1/4 cup granulated sugar
1/2 cup fat free sour cream
1 cup egg subsitute
2 tsp vanilla extract

Topping:
1/2 cup fat free sour cream
1 tsp splenda
lite canned whipped cream

1. Preheat oven to 475 degrees. Place a large pan filled with 1/4 inch of water in oven (this will create your water bath, which helps keeps your cheesecake moist).
2.Combine cream cheese, splenda, sugar, sour cream and vanilla in large bowl with electric mixer (i finally have one thanks to my dear friend sammie!) Once mixed well, add in egg substitute.
3. Pour filling into crust. Place your cheesecake into your water bath (remember the water is hot, so be careful!). Cook at 475 degrees for 12 minutes. Then turn oven down to 350 degrees and cook for an additional 35 - 40 minutes. Remove from oven to let cool off.
4. Once cool, spread the sweetened sour cream topping onto cheesecake. Then place in refrigerator for 4 hours.
5. Cut into 12 pieces and serve with a topping of whipped cream.

Servings: 12
Nutritional Info Per Slice: 164 cals, 3g fat, 20g carbs, 13g protein
Approx Cheesecake Factory Nutritional Info: 640 cals, 45g fat, 54g carbs