News Taffy

So have any of you decided to give the 17 Day Diet a try? After my spring break trip, I must confess that I need to do something since I consumed a martini and half a dessert at every dinner meal. Lest you think I was totally bad, let me tell you that I did exercise on my vacation and I did eat a sensible breakfast, watched my portions and ate plenty of fruits, vegetables and lean protein. I plan to follow the 17 Day Diet for breakfast and lunch and snacks but eat my regular dinner. I’ll report back on my half attempt at a diet and let you know if I can loose those 6 pounds. Since getting back in town on Saturday, I’ve nearly lost 1 pound. The lesson is that you can’t eat all you want all the time without consequences.

I did promise more recipes two weeks ago and I will share a couple that are easy and will help add more vegetables to your diet. The cabbage recipe will surprise you with how good it is. Even my kids like cabbage prepared this way. Be brave; give it a try, I dare you. The chicken dish uses leftover chicken or rotisserie chicken from the store so you get a head start in dinner prep.

Chicken with Lemony Egg Noodles and Peas

INGREDIENTS
*2 cups cooked chicken cut in bite sized pieces
*8 oz. extra wide egg noodles
*4 oz. frozen sugar snap peas
*1 cup shredded or thinly sliced carrots
*1 cup frozen English peas
*1 cup chicken broth
*1/2 cup whipping cream (use skim milk if counting calories)
*1 tsp. lemon zest
*1/2 tsp. pepper
*1/2 tsp. salt

DIRECTIONS
Cook noodles according to package directions but add sugar snap peas to noodles 1 minute before noodles are done. Place carrots and peas in colander in sink. Drain noodles and sugar snap peas over the carrots and peas. While noodles drain, add rest of the ingredients except for the chicken to a saucepan and bring to a boil. Add noodle mixture and chicken to sauce. Heat through while constantly stirring. Note: Use whole wheat pasta if you want a healthier option. Add carrots to boiling water with the sugar snap peas if you’d like them more tender.

As you can see, you can have this delicious dinner on the table in 30 minutes or less. Your teenager can even do this one. On to the cabbage.

Braised Cabbage

INDREDIENTS
*1 small head of cabbage
*1/4 cup butter or 2 to 3 Tbsp. olive oil
*salt and pepper to taste

DIRECTIONS
Cut cabbage into 6 wedges or if you prefer, coarsely chop. Heat oil or butter in a large pan over medium high heat. Add cabbage and cook about 5 minutes per side till browned and tender when pierced with a fork. If you chopped the cabbage, simple stir cabbage occasionally so it will brown. Season with salt and pepper. Let me know if I convert any of you to being a cabbage lover.

Until next week,
Lisa