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Sunday, May 15, 2011

Dinner Solo.

Kris went to a concert tonight so I was on my own for dinner... it finally gave me an excuse to try Gardein's chick'n strips. I saw the brand advertised on Ellen a few weeks ago when she had an episode on going vegan.. so naturally I was ecstatic when I found them at Fresh & Easy. The best part? They're 2P+ per serving while packing a whopping 18grams of protein!!!

*Addendum: I just had this for lunch today and doubled the chick'n since I was starving.. and it came out to only 3P+ for twice as much! A little FYI.*

I sauteed them in a bit of EVOO...
Then gathered together a flatout light wrap, lettuce, WW's caeser dressing (recipe below), and parmesan cheese.
I drizzled the wrap with 1 Tbsp of dressing, sprinkled on 1 tsp of freshly-grated parmesan, and topped it with the sauteed chicken and a handful of lettuce.
Not the prettiest wrap in the world (what can I say? I was STARVING), but it was yum! Total: 6P+

Caesar dressing (adapted from WW site) 1P+ per Tbsp:
2 eggs 
2 Tbsp anchovy paste

5 Tbsp lemon juice
2 tsp Dijon mustard
2 cloves garlic, grated
6 Tbsp grated parmesan cheese

1/3 cup EVOO
salt & pepper to taste (I didn't add any salt b/c the anchovy paste is pretty salty)

To pasteurize the eggs, bring a small pot of water up the boiling, add the eggs, remove it from the heat, and let them sit for 3 minutes. Carefully remove eggs from pot and run them under hot water for a minute to cool them off. Place the paste, juice, mustard, garlic & cheese into a food processor and blend until combined. Add in eggs and process until incorporated. With food pro running, slowly drizzle in the EVOO (very slowly), until you've added it all.

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