Black Friday was a big day for me. I plunged into conventional food feet first. I planned my first meal (which I’d been thinking about for weeks), shopped for groceries, and cooked a meal, all using the tools I’ve learned in the weight loss and maintenance programs. I was very nervous, but all worked out well!
The protein for this meal was a 3 oz. serving of boneless skinless chicken breast, seasoned with salt and pepper, cooked on a grill pan with onions and bell peppers. To prepare the breasts, I pounded them with a meat mallet to 1/2 inch thick, dried them, seasoned them, and placed them on the hot grill pan. Once they were flipped, I added the peppers and onions, covered the pan loosely with a piece of foil, and grilled the breasts until they registered 165-170 with a meat thermometer.
The starch consisted of 1/2 cup of brown rice. I added 1/4 tsp of salt and 5 sprays of I Can’t Believe It’s Not Butter spray to the rice after putting it on to boil. I have never had success with white rice, but brown rice, cooked according to the directions on the back of the bag, came out without issue. Weird. And it’s a whole grain, too!
For the vegetables, I chose green beans, carrots, and broccoli. I heated a can of no-salt-added green beans on the stove. After draining them, I also hit them with a couple of shots of butter substitute spray. I can believe it’s not butter.
The broccoli and baby carrots took a ride in my microwave rice cooker, which I used as a vegetable steamer. I overcooked the broccoli, but it still tasted
wonderful, no seasoning necessary.
Not pictured here, I also had 8 oz of skim milk for my dairy. I’d planned to have a salad of romaine lettuce, cherry tomatoes, grated carrots, and onions, but I decided it was TOO MUCH FOOD.
The quantities of food I cooked worked out to four servings. I packaged the remaining servings, which I’ve been eating this week. For my next cooking challenge, I plan to try baked salmon with quinoa, steamed asparagus and carrots.
What’s for dinner?