My church group came over to our house for the Superbowl party and um... we had to eat HEALTHY! It was "all going to be okay" so me and the hubs put our heads together to create just a few materpieces ;) Above is a pic of our spread.
The dippers were chicken, steak, and green peppers marinated in italian dressing for a couple hours. They were then cooked on the grill on skewers in perfect bite sizes.
The hubs made two SUPER yummy and healthy dips!
(recipes from Now Eat This by Rocco Dispirito)
The one of the left is:
Sweet and Spicy Garlic Wing Sauce
1/3 Cup Frank's RedHot Buffalo Wings Sauce
1 cup reduced-sugar ketchup
8 garlic cloves, minced
2 tbs orange juice concentrate, thawed
2 tbs Worcestershire sauce
4 packets Truvia
Combine all ingredients in a saucepan over medium heat. Bring mixture to a simmer. Then reduce heat to low and simmer for 15 minutes. Let sauce cool. Store in a covered container, refrigerator for up to 1 week.
The one on the right is:
Rockin' Asian Stir-Fry Sauce
1 tbs toasted sesame oil
1/4 cup chopped fresh ginger
6 garlic cloves, minced
1/2 bunch scallions (white and green parts), chopped fine
1 tbs cornstarch
6 tbs soy sauce
3/4 cup low-fat, low-sodium chicken broth
3 tbs rice vinegar
1/2 cup reduced-sugar ketchup
Salt and freshly ground black pepper
1. Heat a large nonstick saute pan over high heat. When the pan is hot, add the sesame oil. Add the ginger, garlic, and scallions, and saute, stirring often, until very fragrant, about 2 min.
2. Meanwhile, place the cornstarch in a medium bowl. Add the soy sauce, chicken broth, rice vinegar, and ketchup, and whisk to blend.
3. Whisk the cornstarch mixture into the saute pan and bring the sauce to a simmer. Reduce the heat to medium and simmer, whisking constantly, until the sauce has thickened, about 2 minutes. Season with salt and pepper to taste, if desired.
4. Store the sauce in a covered container in refrigerator for up to 1 week.
Both super easy and YUMMY! The night after we put it over chicken with brown rice pasta.
It was like we had gone to Pei Wei!
NEXT was the Sweet Potato French Fries!
2 medium sweet potatoes, scrubbed
Salt
Nonstick cooking spray
2 tbs fresh thyme leaves
Freshly ground black pepper
Sweet paprika
Cayenne Pepper
1. Slice the sweet potatoes lengthwise into 1/4 inch thick slices. Cut the slices into 1/4 inch wide sticks. Place the sweet potatoes in a large bowl and sprinkle generously with salt. Let stand for about 20 minutes to release some of the moisture.
2. Meanwhile, preheat the oven to 450 degrees F.
Place a wire rack on a baking sheet, and set aside.
3. Spread the potatoes out on paper towels to absorb any excess moisture. Then place them in a large bowl, and spray them with cooking spray. Sprinkle with thyme and salt, pepper, paprika, and cayenne to taste. Spread the potatoes out on the prepared baking sheet.
4. Bake the fries until they are golden and tender, 35 to 45 minutes. Serve immediately.
Last but not least we have carrots and Hummus!
I have been craving a little crunch in my day about 3pm and carrots have been my "chips" and hummus or almond butter has been my "dip"
Today marks our 7th day on the diet and I FEEL GREAT! I feel like I have more energy than normal and just have really enjoyed fitting into my clothes better. Up to today I have lost 5 lbs and could not be more please with how its been going! I feel full, energized, and healthy! I can feel that my body is using all the calories I am eating for good :)
