Newly Found Favorite Foods?

[Matt Hardwick]

What are some of the foods you have added to your diet during the Choose 2 Lose program, that you regularly would not have eaten IF you had NOT been on the program? Have some of these foods become new favorites?

[Kimyatta]

Celery...but peanut butter is a must!

[Nakiba Jackson]

Carrots with hummus--(instead of chips and dip or crackers and cheese)

[Kimyatta]

well...i still like my crackers and cheese!

Nakiba Jackson said:

Carrots with hummus--(instead of chips and dip or crackers and cheese)

[Matt Hardwick]

Thanks for the feedback Kim and Nakiba. I am very interested in the steps we are making towards lifestyle changes. Although these changes are very subtle they make a huge difference as related to caloric intake. Keep up the good work!

[Matt Hardwick]

Whole grain crackers I hope.....LOL


Kimyatta said:

well...i still like my crackers and cheese!

Nakiba Jackson said:

Carrots with hummus--(instead of chips and dip or crackers and cheese)

[Lacresha]

I like 93% ground beef. I even found some 96% lean ground beef. They are a good alternative to the full fat version. I also like the lean ground turkey, but I've got to have something good added to it.

[Kawana Hardwick]

Here is a recipe I prepared last week that was quite tasty with very little fat. It's a great dish to prepare and eat for lunch. Since it contains pasta, you probably don't want to eat it late in the evening due to the carbs. Try it and let me know what you think...

Boneless, Skinless Chicken Breasts
Whole Wheat/Grain Pasta (whatever shape floats your boat)
2-3 cans of 98% fat free cream of celery
Chopped Onion
Chopped Celery
Fat Free Shredded Cheddar Cheese

Season chicken breasts and boil until done. Chop into bite size pieces. Prepare pasta according to directions. Drain pasta and mix in chicken, cream of celery, and cheese. Add onions and celery according to your own taste. If mixture is too stiff, add broth from chicken to make it creamier. Pour into casserole dish and add some cheese to top. Bake at 375 degrees for approx. 25-30 minutes or until all ingredients are cooked together and cheese is melted. Enjoy!

[Nakiba Jackson]

This does sound delicious. I'm going to try it this weekend.

Kawana Hardwick said:

Here is a recipe I prepared last week that was quite tasty with very little fat. It's a great dish to prepare and eat for lunch. Since it contains pasta, you probably don't want to eat it late in the evening due to the carbs. Try it and let me know what you think...

Boneless, Skinless Chicken Breasts
Whole Wheat/Grain Pasta (whatever shape floats your boat)
2-3 cans of 98% fat free cream of celery
Chopped Onion
Chopped Celery
Fat Free Shredded Cheddar Cheese

Season chicken breasts and boil until done. Chop into bite size pieces. Prepare pasta according to directions. Drain pasta and mix in chicken, cream of celery, and cheese. Add onions and celery according to your own taste. If mixture is too stiff, add broth from chicken to make it creamier. Pour into casserole dish and add some cheese to top. Bake at 375 degrees for approx. 25-30 minutes or until all ingredients are cooked together and cheese is melted. Enjoy!

[DJ Turner]

Here's a recipe I use for my Mexican craves, takes abt 5 to 7 mins to prep and abt 10 to 15 mins to cook, per Enchilada you're taking in abt 254 calories, 21.7 g protein, 19.7 g carbs, 9.8 g fat, so just try it and you never know you might like it.

Power Enchiladas

1 cup frozen chopped onion
1/2 cup frozen chopped green bell peppers
1 Tbsp. canola oil
4 oz. fat-free chicken broth
1 cup grated zucchini (about 1 small zucchini)
2 cups shredded, cooked skinless chicken breast
2 Tbsp. chopped cilantro
3-oz. can chopped green chili peppers
1 tsp. garlic powder
11/2 cups grated reduced-fat Monterey Jack cheese, divided
15-oz. can red enchilada sauce, divided
8 small corn tortillas
2 tsp. sliced black olives (optional)
1/2 cup light sour cream (optional)
Nonstick cooking spray
Directions
1. Preheat oven to 350 degrees F. Over medium-high heat, sauté onion and bell peppers in canola oil and chicken broth for about five minutes. Add zucchini and sautè for about three minutes or until just cooked. Remove from heat and pour off any excess liquid.
2. In a large bowl, combine chicken and vegetable mixture. Add cilantro, green chili peppers and garlic powder. Mix thoroughly. Stir in 1 cup of grated cheese.
3. Layer about 1/2 cup of enchilada sauce on the bottom of an 11x17-inch shallow baking dish coated with nonstick cooking spray. Pour remaining enchilada sauce into a large bowl.
4. Dip a tortilla into the bowl of enchi-lada sauce until it's completely coated on one side. Then fill with two large spoonfuls of the chicken-vegetable-cheese mixture. Roll tortilla into a tube and place in baking dish, seam side down. Continue dipping and filling tortillas, and place each tortilla in baking dish so they touch.
5. Top enchiladas with remaining sauce and cheese. Cover baking dish loosely with foil and bake 12-15 minutes. Remove foil and bake 10 minutes more. To serve, garnish with olives and light sour cream if desired.

[Matt Hardwick]

Yo DJ,

Sounds like a good recipe. THANKS FOR SHARING. I look forward to working with you.

Matt

[DJ Turner]

No plm I have more trust. . .

Matt Hardwick said:

Yo DJ,

Sounds like a good recipe. THANKS FOR SHARING. I look forward to working with you.

Matt

[DJ Turner]

For you Salad Lovers:

MANDARIN CHICKPEA SALAD
Serves 4
Ingredients
19-oz. can chickpeas (garbanzo beans), drained and rinsed
10-oz. can mandarin orange segments, drained
1 cup sliced strawberries
2 Tbsp. apple cider vinegar
2 Tbsp. olive oil
¼ cup sliced almonds
133 cup chopped sun-dried tomatoes
2 green onions, finely sliced
1 clove garlic, minced
1 tsp. finely chopped fresh ginger
Chopped fresh parsley and light feta cheese (optional)
Directions
1. Place chickpeas in a large bowl. Add remaining ingredients and mix well.
2. Garnish with parsley and crumbled
feta cheese before serving if desired.
NUTRITION FACTS
(per serving): 286 calories, 9 g protein, 38 g carbs, 12 g fat, 8 g fiber, 7 g sugar, 202 mg sodium