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Asian Chicken Salad

I am so far behind on posting to my blog. My apologizes to my followers. My husband and I have started back up with Weight Watchers. For me, it's my 25th time (guessing) and this will be his first time. We're one week into it and tomorrow is weigh in day. I'm excited to see how I did.

One thing I've been trying to do is find a way to make some of the yummy salads I eat at a restaurant. This salad is a spin on the Asian Chicken Salad you can find at Panera.


Start with some lettuce, I prefer romaine, add in roasted red peppers, edamame, grilled chicken breast, cashews and wonton strips. Top it off with Thai Vinagrette Dressing and an asian peanut drizzle. Yum!

Thai Chili Vinaigrette

3 Tbsp. fresh lime juice
2 Tbsp. Thai sweet chili sauce
2 Tbsp. Vegetable oil
1- 1/4 tsp. soy sauce
1 tsp. rice wine vinegar
1/4 tsp. sugar

Chicken Chili

As promised, although a day late - here is the recipe for the Chicken Chili I made on Sunday. This recipe comes from the Weight Watchers New Complete Cookbook.

Chicken Chili

Makes 4 servings

8 points per serving

Ingredients:

4 tsp olive oil

1 red bell pepper, seeded and chopped

1 green bell pepper, seeded and chopped

1 yellow bell pepper, seeded and chopped

1 red onion, chopped

3/4 pound ground chicken (I actually used ground turkey, it was on sale)

1 T all-purpose flour

1 T chili powder

1 T ground cumin

1 tsp unsweetened cocoa powder

1/8 tsp cayenne pepper

Three 14.5 oz cans crushed tomatoes (I used two quarts of homemade canned tomatoes)

2 T balsamic vinegar

3/4 cup canned chickpeas, rinsed and drained

1. In a large nonstick dutch oven or saucepan, heat the oil. Saute the bell peppers and onion until softened, about 5 minutes. Add the chicken; cook, breaking apart with a wooden spoon, until no longer pink, 5-7 minutes.

2. Sprinkle with the flour, chili powder, cumin, cocoa powder and cayenne; cook, stirring briskly and constantly, 1 minute. Stir in the tomatoes and vinegar; bring to a boil. Reduce the heat and simmer, stirring frequently, until thick, 30-40 minutes. Stir in the chickpeas; simmer until heated through, about 5 minutes.

Per serving: 377 calories, 16g fat, 37 g carbs, 6g fiber, 25g protein

Add some shredded cheese to the top but don't forget to add in the points if you're following Weight Watchers!

Corn Chowder in the Wintertime

Winter is upon us here in Vermont. We received 33" so far and it's still snowing outside. The National Weather Service said we hit an all time high, or at least an all time high in the last 120 years, since they started tracking snowfall. I love snow but I don't love it this much!

When we get snow like this, all I want to do is snuggle inside the house with a cup of soup and a good movie. The New Year is upon us and so is my dedication to eating healthy and getting back on track with Weight Watchers. I made a batch of Corn Chowder and Chicken Chili for supper tonight. (I'll share the recipe for the Chicken Chili tomorrow). For now - here is the Corn Chowder one.



Corn Chowder
Makes 4 Servings, 4 Points each
Rating 4.5 out of 5 stars



Ingredients:
2 slices turkey bacon, cut into 1/2" pieces
1 onion, chopped
1/2 yellow bell pepper, seeded and chopped
2 1/2 cups low-sodium chicken broth
2 medium all-purpose potatoes, peeled and cubed
2 cups whole corn kernels
1/4 cup light cream

1. In a medium nonstick saucepan, cook the bacon in 2 tablespoons water until crisp. With a slotted spoon, transfer to a paper towel; dicard the liquid.

2. Add the onion, bell pepper and 2 tsp water to the saucepan; saute until soft, about 5 minutes. Add the broth and potatoes; bring to a boil. Reduce the heat and simmer, partially covered, until the potatoes are almost tender, about 15 minutes. Stir in the corn; simmer 5 minutes longer. Remove from the heat; cool slightly.

3. Transfer 2 cups of the soup to a food processor or blender; puree. Pour back into the saucepan; stir in the cream and heat to a serving temperature. Serve, topped with the bacon pieces.


This was really yummy. It sure didn't taste "healthy" or like I was skimping in flavor at all.

As requested, Here are the nutritional values:
Per Serving (1 1/2 cups) 209 calories, 8 g Total Fat, 4g Saturated Fat, 22mg Cholesterol, 175mg Sodium, 30g Total Carbs, 4g Fiber, 6g Protein, 28mg Calcium.

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Food getting stuck and Pbing

Instead of typing up a whole blog post - I am just going to paste the email I sent to my local support group.

Here is what happened during my lunch date today with an old high school friend. By the way - PBing =Productive burping, which is sort of like a "sour" burp but there is no sour to it.

Well, I had my first major episode today with food getting stuck and sliming (or at least what I think sliming is). I met a male high school friend for lunch today at Moe's Southwest Grill. I ordered from the kids menu and got the Moo Moo Mr. Cow - it's a 4" x 2" burrito - filled with chicken, rice, black beans, salsa and cheese. It also comes with tortilla chips, but I didn't eat them.

I cut the burrito with a knife and ate it with a fork - taking very small bites and chewing, chewing, chewing. After my last bite I started getting the "stuck" feeling and knew that I had to start spitting my saliva or it was going to hurt more. I went into the bathroom for a couple of minutes and then came out. I told my friend that we needed to go sit in my car and talk for the rest of our lunch date because I needed to be near a cup to spit in. I was so embarrassed but luckily he knew I had the lap band and is very supportive (Diane - it was Dennis DePaul).
Normally things clear up within a few minutes when I have this feeling. This time around it hurt like hell for 55 minutes. We just sat in my car for the whole time because I was too weak and light headed from the pain to drive. I filled a medium size fast food cup half way with my saliva during that hour. He kept asking me what he could do to help and I said that I didn't know - that I thought time was the only thing that would help. So we sat it out. He was ready to bring me to the ER or to the doctors. I couldn't believe how long it went on. I did some pbing and they hurt so much. I also was getting the hiccups and they hurt also. It seemed like just when things were getting better, I would burp or hiccup and the shooting pain would start all over again.

So - my question is - is there anything but time that will make things better? Does walking around help? He suggested it but I knew that I needed to be near a cup to spit and I didn't want to do that in public.

I've been trying to figure out what caused it. I did get a fill two weeks ago and have noticed a considerable difference in this fill. I am finally feeling like I have the restrictions that I have been wanting. My portion sizes have shrunk a lot. I didn't feel full or that I was eating too much at the time. Do you think that the chicken, black beans or rice caused this? I'm thinking that I should start "testing" those food items individually to see if they might be the issue. I know that there are some lap banders that have a problem with rice and pasta.

If you have pbing and have had it go on for an hour - can you tell me what tips you might have used to lesson the amount of pain, if there is any. I really couldn't believe how long it lasted. I hope to never deal with something like that again.

Roasted Pumpkin Soup

I have been on this cooking kick lately. I absolutely love trying new recipes and last week I had some pumpkin soup that a friend of mine made. I used his recipe last night and made my own, very close to his, version of the soup. It was delicious!

Perfect recipe for when you are on a blended or full liquid diet.

Roasted Pumpkin Soup

(photo courtesy of Better Health)

Prep Time: 5 min. Total Time: 40 min.

Serves 4 - Weight Watcher Points 4 per serving

2 3/4 pounds sugar pumpkin, halved and seeded

1 leek, sliced and rinsed

2 shitake mushrooms, steemed, caps wiped clean

1 garlic clove, peeled

2 T olive oil

5 cups fat-free chicken broth (or vegetable broth)

2 tsp cayenne pepper

salt and pepper, to taste

4 T fat-free sour cream

Preheat oven to 450. Cut pumpkin into 2" pieces. Place on a rimmed baking sheet. Drizzle with olive oil and 2 tsp salt; toss to coat, then spread in a single layer on baking sheet. Roast pumpkin until it is tender when pierced with the tip of a sharp knife, about 30 minutes. Let cool, then remove skins.

Saute the onions, mushroom and garlic in a stock pot until softened.Pour in 2 cups stock; puree with an imersion blender until smooth. With the blender running, slowly add remaining 3 cups stock, and puree until smooth. Bring soup just to a simmer. Remove from heat, and seasonwih cayenne pepper, salt and pepper. Cover to keep warm.Serve with a 1T of fat free sour cream.

What autumn favorites do you enjoy?