Reflections of My Journey

Today is the first full day of breaking my fast. One of the reasons I had to plan to break my fast today was my commitment to participate in a taste test research group for a restaurant. I'm so looking forward to the yummy food I get to try tonight! I'm really hoping it involves chocolate.

This morning I woke feeling much the same, but not too hungry. I decided to start with half a serving of cream of wheat and about 1/3 of my normal glass of milk. I ate very slowly, taking the time to really savor each bite and really enjoy the flavor. While I was eating, I also reflected on my thoughts towards food. I thought about how it was going to be easier to resist the temptations that have plagued me for so long. I finished the last of my milk, brushed my teeth and headed for my bottle of water. It's 1pm now and I've had 40 oz. of water! 

It's time for lunch now and I'm hungry. I've actually felt hungry for a little bit now, but have been putting it off with water. I'm debating what to eat for lunch. Yes, the thought of having juice has crossed my mind. Along with the thought of a small glass of juice in addition to a "real" meal. I think I've settled on a spinach salad with chicken (leftover from the BBQ chicken I made the family the other night) with some extra veggies and some kind of non-fattening dressing. 

I'm definitely more aware of my thoughts towards what I eat or drink. I've thought about having a can of mountain dew this morning, but I chose water instead. One thing I learned from the "Made to Crave" podcast was to only splurge when you plan on it. So instead of stressing out and grabbing the dew or chocolate, I'll save those things for a time when I'm actually planning to have it. Then if the time comes and I don't feel like it, I'll save it for later and make a healthier choice. I think that being aware of my compulsive eating, I'll be able to control it much better. For instance, tonight I plan on eating some foods that I know won't be the best for me. I don't know exactly what I'm sampling, but I know it will be good and should involve dessert!

I'm off now to make lunch for the kiddos then to make my salad. Oh, and to find a recipe for a homemade olive oil based dressing.

Mandarin Orange Chicken (frozen meal)

1 lb. boneless, skinless chicken breasts (2 cups cooked)
1 tablespoon vegetable oil
2 cups sliced, fresh mushrooms (I omit)
2 teaspoons all-purpose flour
2/3 cup water
1 6-ounce can frozen orange juice concentrate, thawed
1/2 cup thinly sliced green onion bulbs (I used regular onions)
2 chicken bouillon cubes
1 11-ounce can mandarin orange sections, drained*
1 cup regular, uncooked rice*

Cut chicken into 1-inch chunks. Heat oil in large skillet; add chicken, and cook on medium high until browned on both sides. Remove and set aside chicken. In the same skillet, cook mushrooms over medium high, stirring constantly. Sprinkle flour over mushrooms, stirring quickly to combine. Gradually stir in water, orange juice concentrate, onions and bouillon cubes. Stirring constantly, bring to a boil. Reduce heat, add chicken, and let simmer 3 to 4 minutes. Cool and freeze.

To Serve, thaw chicken mixture, and cook rice according to package directions. heat chicken mixture in a saucepan until bubbly, stir in drained orange segments and heat through. Combine with cooked rice and serve.

*does not get frozen

**I make quite a few recipes with cooked chicken all at one time. So to save myself time and trouble, I boil all my chicken, cut into pieces and then modify the recipe. I've done this with this recipe and it turns out great.

Chicken Spaghetti

1 12-oz package of spaghetti
1-1/2 lbs. boneless, skinless chicken breasts (3 cups cooked)
1 28-oz can Italian-style or plain crushed tomatoes in puree
1 2-oz jar pimentos (I left these out)
1 cup chopped green bell pepper
1 cup chopped celery
1 cup sliced fresh mushrooms (I left these out)
1-1/2 cups chopped onion
1 3-oz can sliced ripe olives (I left these out)
1 packet dry spaghetti- sauce seasoning (I used Italian seasoning instead)
salt and pepper to taste
2 cups grated cheddar cheese (does not get frozen)

Cook spaghetti until al dente; drain. At the same time, cut chicken into 1-inch cubes; cook chicken in a small amount of water until no longer pink in the center. (I didn't so this, I boiled all my chicken for my recipes. So I just cubed it and started at the next step.) In a large pot, combine chicken with remaining ingredients except cheese. Bring mixture to a boil; reduce heat. Simmer for 15 minutes, stirring occasionally. Add cooked spaghetti to sauce. Cool and freeze. I used a 13x9x2 foil pan to freeze it in.

To prepare for service, thaw spaghetti. Bake spaghetti at 325* for 40 minutes. Top spaghetti with cheese; return spaghetti to oven for 5 minutes or until cheese melts. Makes 10 servings.

Once a month freezer cooking

This weekend will be my first "at home" day of cooking and putting together freezer meals. I've done it before at a "dinner creation" type place, but never totally on my own. We needed groceries, I'm stuck at home with the "swine flu" kids, and it seems like a great time to start. I'm excited about the day of cooking and about not having to worry about making dinner for a month!

My list of recipes:

Chicken Divine
Teriyaki Chicken
Manicotti
Chicken Tetrazzini
Lemon Chicken
Hearty Hamburger Tomato Stew
Chicken Cacciatore
Mandarin Orange Chicken
Chicken Spaghetti
Chicken Enchiladas
Cannelloni with Cheese Sauce
Baked Macaroni and Cheese with Ham

Yes, we eat quite a bit of chicken. I only have 14 recipes, but I think that will be enough considering I don't cook 7 nights a week and I have some easy things I can make that aren't make ahead.

Sunday is going to be my big cooking day, again since I'm not able to go to church I thought I would do something useful. So hopefully by Sunday night I'll have a freezer full of yummy meals!

Chili Verde

1 8-oz package dry pinto beans
1 lb boneles, skinless chicken breast, cooked and diced
1 4-oz can chopped green chilies (I left these out)
1 tsp ground cumin
3/4 tsp dried oregano leaves
1/8 tsp ground cloves
1/8 tsp cayenne pepper
3 cups water
3 chicken bouillon cubes
1 tsp minced garlic (1 clove)
1 tsp salt
2/3 cup finely chopped onion
1 cup grated low-fat Montery Jack cheese (I used mozzarella)
1 dozen corn tortillas
1 11-1/2 oz jar salsa

Rinse pinto beans, soak in cold water overnight, then drain. In a large pot, combine beans, water bouillon cubes, garlic, salt and onion; bring to boil. Reduce heat and simmer until beans are soft, about 1 hour. Add more water if necessary. Add chicken and rest of spices, simmer 10 more minutes. Top with salsa and cheese. Serve over warmed tortillas.

Chicken Cacciatore

1 lb. boneless, skinless chicken breasts, cooked and diced
1 tbsp olive oil
1 sliced medium onion
1/2 sliced green bell pepper
1 tsp minced garlic (1 clove)
1 28-oz can Italian-style or plain crushed tomatoes in puree
2 tbsp chopped fresh parsley
1 tsp salt
1/4 tsp pepper
2 tsp Italian seasoning
1 tsp dried basil leaves
Parmesan cheese
1 8-oz package wide egg noodles

In a large skillet, saute onion, green bell pepper and garlic until onion is transparent. Add chicken and remaining ingredients except Parmesan cheese and noodles to the skillet. Simmer 15 minutes. Put in a 13x9 baking dish, cover with foil and bake on 350* for 35 minutes. Cook noodles according to package. Serve chicken over noodles and sprinkle with Parmesan cheese.