Chef Time!

Chef Time!

Sunday, March 9, 2014

To Diet or Not To Diet

In today's society, dieting is a growing concern for a lot of us. There are many programs available, some are quite costly and some are just fads that do more harm than good.
The more expensive diet programs, includes their own meals that are processed and packaged. Then delivered to your door at various times. But are they really nutritional? For just like packaged meals that you buy at your local grocery store, they are loaded with chemicals to keep them preserved and provide a shelf life. So the only weight loss here, would be your wallet's weight and your nutritional benefits's weight. You may lose a pound or two, but is sacrificing your hard earned money and your health worth it?
Then there are fad diets, they come and go like two sheets in the wind.
The only true way (and least expensive), is using a combination of sorts. Common sense and portion control. These are the only tools needed, to establish a good diet program and then there is exercise to accompany any or all diets. But there is a warning and some sound advice as well. CONSULT WITH YOUR DOCTOR, BEFORE STARTING ANY DIET AND EXERCISE PROGRAM!
What I will do here, is provide you with some recipes that are nutritious and simple to make as well as be easy on your budget. The good news too, is that they are delicious and only 250 calories per serving.

Baked Garlic Lemon Chicken

6 oz. chicken breasts, boneless and skinless
1 1/2 tbsp. Apple cider vinegar
1 small onion, diced
1/2 c. Lemon juice
1/2 tsp. Paprika
1 tsp. Fresh oregano, diced
2 tsp. Garlic powder
Salt and pepper to taste
1/2 lemon, sliced

Soak chicken in a mixture of vinegar and juice for at least 1/2 to 1 hour. Place breast in a baking dish and pour remaining vinegar mixture over chicken. Add the remaining ingredients with the lemon slices being last.
Cover and bake at 325 for 25 minutes, then uncover and continue to cook for another 15-20 minutes.
Serve hot with 7 ounces of steamed asparagus, 3 1/2 ounces of leafy green salad and 20 medium strawberries.

Lemon Spinach Shrimp Scampi

6 oz. shrimp, deveined and peeled
24 oz. fresh spinach
1 lemon squeezed
3 garlic cloves, minced
3 tbsp. Water
Salt and pepper to taste

Heat skillet over medium heat with 3 tablespoons of water, garlic, shrimp and salt and pepper.
Cook approximately 5 minutes, or until shrimp turns pink, adding more water if needed.
Slice lemon in half and squeeze over shrimp. Add spinach and cook until spinach wilts.
Serve with a juicy Valencia orange.

Now both of these is considered as one individual serving, and is only 250 calories. I will be posting more of these dishes over the next several days.

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