Dear readers, I owe you some Daily Bites. Life’s been a little hectic this past week so I haven’t been timely in posting them each day so I apologize in advance. As the school year wears on, this sort of thing tends to happen. So I bring you the weekend’s eats, plus what I’ll be eating this week that I fixed.
I don’t know what my problem today was, but I had a lot of nibbles here and there. I still managed to get in all my protein and stay just a hair under 800 calories though. Perhaps I was indecisive in what I wanted to eat because there were so many choices!
And here is what I cooked for myself for the week:
I kept things simple and delicious for this week. I’d been wanting barbecued chicken, as this is one of my favorite foods in the entire world. So I brined the drumsticks last night in a brine mixture I whipped up on the fly (2 quarts of water, a half cup of barbecue sauce, a half cup of honey and 4 tablespoons of salt) and let them brine overnight. Then I took them out before I cooked them, placed them in a gallon storage bag with a quarter cup of honey, a half cup of barbecue sauce and mixed until the chicken was coated. I lined a baking sheet with parchment paper (the best invention EVER), laid the chicken on it and baked for 50 minutes at 350 degrees. I turned the legs halfway through the cooking time and voila! Delicious. I also roasted some red creamer potatoes. Red potatoes are less starchy and more waxy than russets or other types of potatoes, and thus have a slightly lower glycemic index than their starchier brethren. Red potatoes are my potato of choice for this reason. They also stand up to roasting really well. I took 3/4 of a pound of potatoes, quartered them, coated them in a tablespoon of grapeseed oil and tossed them in a gallon bag with Bridgeport seasoning from The Spice House until the potatoes were coated in the seasoning. I spread them out on a foil-lined baking sheet and baked them for 30 minutes at 350 F. These meals are 3.25 ounces of chicken plus 1 ounce of potatoes. I have leftover potatoes that I will probably eat some mornings for breakfast, and likely for dinner as well.
The chicken taco filling is a recipe that I used to make back before we discovered that hubby really couldn’t eat corn or beans (allergies). After that, I stopped making it because it made no sense to fix the dish for just one. Well, now that I am the only one who can eat corn and beans, I decided to make it for myself this week. I took a pound of ground chicken, cooked it in a large skillet, and then added 3 cloves of minced garlic to it, a can of black beans (drained and rinsed), a cup of Trader Joe’s roasted corn and 4 tablespoons of Penzey’s Bold Taco seasoning to the mix along with a cup and a half of water. I let this simmer so the sauce would thicken up and then added a cup of Chihuahua cheese, which is a mellow white Mexican cheese that is very mild. Yummy! I decided to make this for the fiber content–can’t go wrong with black beans AND corn! I dished this out into half-cup servings for myself for the week.