Monday, February 21, 2011

Lucy - Day 5 - Phase 2

Much better weekend than last...actually found time to cook lunch yesterday (and make extra for lunch on Tuesday), worked out TWICE, and made dinner last night that yielded extra for lunch on Thursday. Whew!

I'm having trouble convincing Ted to exercise...ok, fine, I won't tell his story. But after some nagging on Saturday (as he called it), he broke down and ran on the treadmill. You guys really need to nag him, too!

Adding in some carbs has been a lifesaver! Friday, we had oatmeal with apples for breakfast, then salmon salald with a sweet potato for lunch, and grilled shrimp stir fry for dinner (with leftovers, of course!).

Saturday was a non-carb day, so we had grilled fish and mashed cauliflower for dinner.

Sunday, as a carb day, consisted of grits and eggs for breakfast, pork fried rice for lunch and hamburger patties and salad for dinner (recipe for the pork fried rice is below).

Back to a non-carb day today, and leftover grilled fish for dinner. Man, leftovers are such a lifesaver! You can freeze them for a later date, or have them on the days you're allowed. It really makes preparation so much easier when you just have to add a side.

Pork Fried Brown Rice

1 cup dry brown rice
2 cups water
Make brown rice according to package. I made 1 cup dry.

1 lb center cut pork chops, trimmed
2 stalks celery, chopped
1 tsp chopped garlic
low-sodium soy sauce
ground ginger
dry ground mustard
Egg Beaters
(Feel free to add more veggies; I just went with what we had)

Cook the pork chops int he crock pot on high for hours. Saute celery in butter-like spray. Add garlic and saute. Cut up pork and add to celery; "stir-fry" to add a little brown to the pork. Add soy sauce, ginger and mustard to your liking. After rice is finished cooking, add to saute mixture 1/2 cup at a time, mixing well. Each 1/2 cup of rice is 1 serving for reference. (Mine made 6 servings)

After adding all the rice and mixing well, add more soy sauce to turn the rice a little darker and mix well. Pour about 3 Tablespoons of Egg beaters into the mixture. Mix VERY well. Add more if desired.

This won't be your Chinese take-out since you can't add sesame oil or really "fry" the rice, but it's pretty darn good.

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