28 September '10

I realized after I read over yesterday's meals that there were no veggies!  This is harder than I thought...

Got up early this morning, did my exercises (knee strengthening and shoulder) and had blueberry juice and a toasted English muffin for brekkie.  Got my nails done and had a cup of black coffee--which my nail lady tells me is no longer politically correct.  Please!  Apparently, it is now coffee with no milk...  Another change I won't be making.

Anyway, met Greg in at Bone Shakers in Harrogate and ordered a new bicycle!  It's a TREK mountain bike, which they've ordered while I work on the VAT-off deal; it's about L425 with the VAT off.  They're throwing in a more padded seat and longer (wider?) handle bars.  I should be able to start riding in about a week.  Greg, wicked person that he is, tried to tempt me with Betty's, but I resisted--mostly because I'd only paid for an hour of parking and also because I have to go to work this afternoon.  Hey, all that matters is that I resisted!

I had a roast beast sandwich for lunch.  I'm going to slice up some cucumber and a red pepper and pack a single serving pot of hummus and some raspberries (mmmm--raspberries!) for a snack at work.  I'm also going to slice an orange for a water.  Not only do I need to increase my veggies, but also the water.  [Thanks to the girls at the Spa on MS Boudicca for that idea!]

It's a day late, but here's the "before" shot--or maybe the "beginning shot".

Today was a good day--no cheating!  I got home from work and made Lime-Sauced Chicken

Lime-Sauced Chicken

nonstick cooking spray
4 medium (12 ounces total) boneless, skinless chicken breasts
1/2 of a medium lime
1 cup apple juice or cider
2 t cornstarch
1/2 t instant chicken bouillon granules

Spray a large skillet with nonstick cooking spray.  Preheat skillet over medium heat.  Add chicken and cook over medium heat 8 to 10 minutes or until tender and no longer pink, turning to brown evenly.  Remove from skillet; keep warm.

Meanwhile, remove strips of lime peel from lime using a vegetable peeler (I didn't bother with this part).  Cut peel into thin strips and set aside.  Squeeze 1 T juice from lime.  Combine lime juice, apple juice, bouillon and cornstarch; stir to disolve.  Carefully add to skillet after chicken has been removed.  Cook and stir until thickened and bubbly.  Cook and stir 2 minutes more.

To serve, cut each chicken piece into 1-inch diagonal pieces.  Spoon some sauce over each.  Garnish with reserved lime peel.  Pass remaining sauce.  Makes 4 servings.  From The Better Homes and Gardens New Dieter's Cookbook.

I had this with some long grain and wild rice (package said it made 3 servings but I divided into 4 servings) and some steamed mixed veggies.