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 Post subject: Re: The score so far (Health & Fitness)
PostPosted: Fri Jan 06, 2017 4:42 pm 
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20 High Protein Snacks

http://www.organizedmom.net/20-high-pro ... ack-ideas/

These look GREAT and they're EASY!!!

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 Post subject: Re: The score so far (Health & Fitness)
PostPosted: Fri Jan 06, 2017 6:06 pm 
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Jersey Girl wrote:
Hey Guys!

Check out this baked chicken video. You might want to make some adjustments, but yeah!!

https://www.youtube.com/watch?v=jjDDUC8QvH8

ETA: There are more on Pinterest. If you like these, let me know and I'll post a few more. They remind me of foil pack dinners for camping. Nice! Don't worry, you won't hurt my feelings if you're not interested.


Much.
:lol:


I am eating one of foil pack meals in the video as I type this. For each pack, I used:

1 Chicken Breast
1 zucchini sliced
1 and 1/2 Roma Tomato sliced
Olive oil
Basil
Minced Garlic

Baked at 400 for 35 minutes or until approx. 165 internal temp.

And I did a small portion of pasta for the side because I could afford to today. Teeny tiny sprinkle of parm.

DAMN IT'S GOOD!!!

(Would have used pesto but didn't have any on hand)

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 Post subject: Re: The score so far (Health & Fitness)
PostPosted: Sat Jan 07, 2017 1:59 am 
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I am soooooooo onto this! Thanks for sharing, you rock woman!

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 Post subject: Re: The score so far (Health & Fitness)
PostPosted: Sat Jan 07, 2017 2:00 am 
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Hey, I copied all the combinations. I'll post them here. In this case, I sort of winged it, but it was GREAT.

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 Post subject: Re: The score so far (Health & Fitness)
PostPosted: Sat Jan 07, 2017 2:04 am 
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So I went to the website or whatever and got the written version. Most of these are low fat/low carb, high on protein and veggies.


Each recipe serves 1

TOMATO PESTO CHICKEN
INGREDIENTS
12×18 inches parchment paper or aluminium foil
1 chicken breast
5 ounces asparagus
1 roma tomato, sliced
2 tablespoons pesto
1 tablespoon olive oil
Salt, to taste
Pepper, to taste
PREPARATION
1. Preheat oven to 400°F/200°C.
2. Fold the parchment paper in half, then open up.
3. Cut the ends of the asparagus and lay them on one half of the parchment paper.
4. Drizzle on oil and sprinkle on salt and pepper.
5. Lay the chicken on the asparagus, season with salt and pepper, and spread on the pesto. Top with tomato slices.
6. Fold the parchment paper over the chicken, and cinch the paper together by folding it over itself along the edges.
7. Bake for 25-30 minutes or until internal temperature of chicken reaches 165˚F/75˚C.
8. Enjoy!

BARBEQUE
INGREDIENTS
Parchment paper or aluminium foil, 12×18 inches
1 chicken breast
1 small potato, sliced
1/4 onion, sliced
3 tablespoons barbecue sauce
1 tablespoon olive oil
Salt, to taste
Pepper, to taste
PREPARATION
1. Preheat oven to 400°F/200°C.
2. Fold the parchment paper in half, then open up
3. Quarter the potatoes and thinly slice the onion.
3. On one half, lay down the cut potatoes, drizzle on oil and sprinkle on salt & pepper.
4. Lay the chicken on the potatoes, season with salt and pepper and spread on the barbecue sauce. Top with sliced onions.
5. Fold the parchment paper over the chicken, and cinch the paper together by folding it over itself along the edges.
6. Bake for 25-30 minutes or until internal temperature of chicken reaches 165˚F/75˚C.
7. Enjoy!

GARLIC PARMESAN CHICKEN
INGREDIENTS
Parchment paper or aluminium foil, 12×18 inches
1 chicken breast
1/2 zucchini, sliced
1 clove garlic, minced
2 tablespoons butter
2 tablespoons parmesan
Salt, to taste
Pepper, to taste
PREPARATION
1. Preheat oven to 400°F/200°C.
2. Fold the parchment paper in half, then open up.
3. Slice the zucchini into rounds and lay them on one half of the parchment paper.
4. Mix the minced garlic and butter in a small bowl and spoon half of the garlic butter on top of the zucchini. Sprinkle with salt and pepper.
5. Lay the chicken on the zucchini, season with salt and pepper and spoon on the rest of the garlic butter. Top with parmesan.
6. Fold the parchment paper over the chicken, and cinch the paper together by folding it over itself along the edges.
7. Bake for 25-30 minutes or until internal temperature of chicken reaches 165˚F/75˚C.
8. Enjoy!

FAJITA CHICKEN
INGREDIENTS
Parchment paper or aluminium foil, 12×18 inches
1 chicken breast
1/2 red pepper, sliced
1/2 yellow pepper sliced
1/4 red onion, sliced
3 tablespoons salsa
1 tablespoon Mexican cheese blend
1 tablespoon olive oil
Salt, to taste
Pepper, to taste
PREPARATION
1. Preheat oven to 400°F/200°C.
2. Fold the parchment paper in half, then open up.
3. Thinly Slice the peppers and onion and lay them on one half of the parchment paper.
4. Drizzle on oil and sprinkle on salt & pepper.
5. Lay the chicken on the peppers, season with salt and pepper, and spoon on salsa. Top with cheese.
6. Fold the parchment paper over the chicken, and cinch the paper together by folding it over itself along the edges.
7. Bake for 25-30 minutes or until internal temperature of chicken reaches 165˚F/75˚C.
8. Enjoy!

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 Post subject: Re: The score so far (Health & Fitness)
PostPosted: Sat Jan 07, 2017 12:25 pm 
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This one is for LDSFAQs.

The wife and I made vegetable soup with garbanzo beans in a pressure cooker. A giant pot cost us ~$4 and has now fed two people for two meals and that's with seconds. That's broccoli, cauliflower, carrots, water crescent, and some other stuff. Salt and pepper were added along with pumpkin stock (that's what I'm calling it) which we bought for .39 cents. <- Those were red peppers we got the other day. My bad!

We also baked bread and the two loaves cost us ~$1. We still have about 3 bowls which I'm sure we'll eat today.

The prep time took ~20 minutes. The cooking and baking ~40 minutes. You could literally eat for three days on $5 and one hour's worth of time. It's healthy, cheap, and easy. Throw Give your microwave away.

- Doc

eta: I was just chastised. The soup was a bit over $2 and the bread was 25 cents/loaf. My bad!

eta2: I thought we bought the pumpkin stock. Nope. It was one of the pumpkins we grew in our garden, and she roasted, pureed, and jarred it. So we saved 39 cents.

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Last edited by Doctor CamNC4Me on Sat Jan 07, 2017 2:10 pm, edited 2 times in total.

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 Post subject: Re: The score so far (Health & Fitness)
PostPosted: Sat Jan 07, 2017 1:31 pm 
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Where did you buy your pumpkin stock? Can you put up an image of it? Is it pumpkin puree?

Have you ever had pumpkin chilli? The kind I had, had ground turkey in it, but you can definitely do it with all beans. It was delish!

Haven't tried our new Instant Pot yet, but JB made split pea soup in it and it looked pretty good! Not a fan of split pea so I didn't try it.

You're really right about the microwave, I rarely actually use it for cooking. Almost everything I do is on the stove top or oven.

I also bake things and give them away because I just enjoy the process of baking and seeing the results. Usually different types of quick breads. But I will tell you, if you have a sweet tooth, biscotti is a good thing if you're wanting to lose weight so long as you don't eat the whole pile! If I could put an image here of my biscotti, I'd def do it but I need help from Quasi to do that.

Baking is therapy and the breads are my idea of beautiful!

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 Post subject: Re: The score so far (Health & Fitness)
PostPosted: Sat Jan 07, 2017 2:11 pm 
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Jersey Girl,

Please see my edits. I'm an idiot. Hopefully I don't lose my guns next...

- Doc

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 Post subject: Re: The score so far (Health & Fitness)
PostPosted: Sat Jan 07, 2017 3:04 pm 
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Doctor CamNC4Me wrote:
Jersey Girl,

Please see my edits. I'm an idiot. Hopefully I don't lose my guns next...

- Doc



So you dumped all that in the Instant Pot and cooked it. Were there seasonings? Did you add any water or like chicken stock to it? I'd do it on the stove top in a pot, that's why I'm asking. I'm still scared of the pressure cooker!

Lock up the guns and give the keys or codes to your wife!
:lol:

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 Post subject: Re: The score so far (Health & Fitness)
PostPosted: Sat Jan 07, 2017 3:20 pm 
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Jersey Girl,

No reason to be afraid of the instant pot. It has a locking lid, it beeps at you if something is out of whack; it's basically fool proof... Hence the reason why I can operate it.

Soak the garbanzos overnight.

In the instant pot saute one diced onion, some minced garlic, curry powder, and a bay leaf.

Add 1 qt pumpkin puree, drained garbanzos, a qt of veg stock, some salt and pepper.

Close the pot, cook on the bean/chili setting. When it's done add your veg. Turn the pot back on for one minute.

Boom. Done. Enjoy!

- Doc

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 Post subject: Re: The score so far (Health & Fitness)
PostPosted: Sat Jan 07, 2017 5:20 pm 
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Thanks, Cam! I'll give that a whirl. Sounds right up our alley! You can't go wrong with a good winter soup! I will trade you back my recipe for Minestrone that I do on the stove top. It has meat in it, but you can alter it with more beans or use fresh veggies. In winter, I resort to canned veggies for this one soup. Put out a hunk of bread with it if you want and have dinner!

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 Post subject: Re: The score so far (Health & Fitness)
PostPosted: Sat Jan 07, 2017 5:22 pm 
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We eat this until it's gone! Modify it however you like!

Minestrone

1 lb ground beef or turkey
1 clove garlic
1/4 c. diced onions
1 box chicken stock
2 cans crushed or diced tomatoes
1 can red kidney beans
1 can green beans
2 cups steamed carrots
2 cups cooked elbow macaroni
Basil
Oregano

*Substitute left over veggies for the canned/steamed veggies.

Brown meat, garlic and onion in pot. Pour off liquid. Add everything else and simmer for approx 30 minutes until flavors are blended and veggies are cooked through.

Serve with freshly grated parmesean topping each bowl and french bread.

(I'm pretty sure you could use vegetable stock, but we haven't tried it.)

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 Post subject: Re: The score so far (Health & Fitness)
PostPosted: Sun Jan 08, 2017 1:07 am 
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I know the guys probably like their meat, but I'm not super fond of meat, okay? (I thought the chicken foil pack I did was pretty darn awesome though). So here's what I'm looking at on Pinterest and if you're on Pinterest, just search on "clean eating meal prep" and you'll find stuff like this. Meal prep is basically making your food for the week all in one day. I'm only using it to get ideas for food combinations because I'm too stupid to think it up myself. These images are too big to post, so just take a look if you're interested.

Cold:

https://s-media-cache-ak0.pinimg.com/73 ... f42228.jpg

You microwave this to reheat but I'd take the egg out before heating:

https://s-media-cache-ak0.pinimg.com/73 ... f42228.jpg

This has chicken:

https://s-media-cache-ak0.pinimg.com/73 ... ea66b0.jpg

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 Post subject: Re: The score so far (Health & Fitness)
PostPosted: Sun Jan 08, 2017 4:21 pm 
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Another oversized image. Turkey Taco Lettuce Wraps. I could totally eat these and be happy with them. I doubt the guys would really be into it since it might seem too light for them. But here they are.

http://www.cookingclassy.com/wp-content ... -srgb..jpg

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 Post subject: Re: The score so far (Health & Fitness)
PostPosted: Fri Jan 13, 2017 6:08 pm 
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I don't see why you couldn't take this:
Quote:
20 Minute Broccoli Cheese Soup

Author: Holly N.
Prep time: 5 mins
Cook time: 15 mins
Total time: 20 mins
Ingredients
Follow Spend With Pennies on Pinterest for more great recipes!
1 tablespoon butter
1 small onion, diced
1 cup diced carrots
3 cups fresh broccoli
2 cups chicken broth
½ teaspoon each thyme and garlic powder
salt & pepper to taste
2 tablespoons flour
1½ cups light cream
1 cup sharp cheddar cheese
⅓ cup fresh parmesan cheese
Instructions
In a large saucepan, cook butter, onion and carrots over medium heat until onion softens (about 3 minutes). Add chicken broth, broccoli and seasonings. Simmer until broccoli is softened, about 8 minutes.
Remove 1 cup of vegetables, coarsely chop and set aside. Using an immersion blender, blend remaining vegetables and broth.
Place flour in a small bowl. Add in cream a little at a time stirring until smooth. Bring blended vegetable mixture to a boil and whisk in cream mixture. Continue whisking until thick and bubbly, about 3-4 minutes.
Remove from heat, stir in cheeses & reserved chopped vegetables and serve immediately.

Recipe by Spend With Pennies at http://www.spendwithpennies.com/20-minu ... eese-soup/


And swap out the cream for greek yogurt, cut the cheese in half or use low fat cheese and make it work.

Low sodium chicken broth, too.

I'll try it soon and report back.

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 Post subject: Re: The score so far (Health & Fitness)
PostPosted: Fri Jan 13, 2017 6:12 pm 
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http://imgur.com/Hgwr1ui

Light pressure cooker black bean soup, with 3/4 cup of rice, bouillon, teaspoon of olive oil. Delish. 45 on the elliptical, and two dog walks.

The bad?

Bowl of ice cream and two cigars.

Whatev! I'm climbing the mountain.

- Doc

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 Post subject: Re: The score so far (Health & Fitness)
PostPosted: Fri Jan 13, 2017 6:16 pm 
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Doctor CamNC4Me wrote:
http://imgur.com/Hgwr1ui

Light pressure cooker black bean soup, with 3/4 cup of rice, bouillon, teaspoon of olive oil. Delish. 45 on the elliptical, and two dog walks.

The bad?

Bowl of ice cream and two cigars.

Whatev! I'm climbing the mountain.

- Doc


Hey, a guy's gotta live! :lol:

How about the recipe??

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 Post subject: Re: The score so far (Health & Fitness)
PostPosted: Fri Jan 13, 2017 6:20 pm 
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by the way, the Jersey Boy over here did beef stew in the Instant Pot. I didn't have any because I wasn't into meat that day or the next day, but it really looked and smelled great! I'll get to using it here eventually.

Still giving that thing the stink eye like somebody put a bomb in the kitchen!

:lol:

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 Post subject: Re: The score so far (Health & Fitness)
PostPosted: Sun Jan 15, 2017 7:17 pm 
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https://fellowsjill.files.wordpress.com/2013/09/sisyphus1.jpg

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 Post subject: Re: The score so far (Health & Fitness)
PostPosted: Mon Jan 16, 2017 2:47 am 
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Doctor CamNC4Me wrote:


Thank you!

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 Post subject: Re: The score so far (Health & Fitness)
PostPosted: Mon Jan 16, 2017 2:18 pm 
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This resonated with me today. Not just because it's Monday, but because snow and not feeling it--bleh!


Image

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