@mac11,
More exercise room stuff done. I still await the curtains.
Yesterday:
Breakfast: 2 Instant Oatmeal packets
Fish Oil Capsule
Lunch: Dr. McDougall's Black Bean w/Lime, 1 serving
sensible foods apple harvest, 1 serving
Dinner: Brown Rice, medium grain, 0.5 cup
Skim Milk, 1 cup
14 oz mixed greens salad
Slow Cooker Jambalaya*, 1 serving
Snack: Apples, fresh, 1 medium
Fruit Salad, 1 cup
Stonyfield Farm Fat Free Key Lime, 6 oz
CALORIES 1625 CARBS 281 g FAT 19 g PROTEIN 85 g Sodium 2180 mg
I definitely didn't get enough fat yesterday.
*
Recipe for Slow Cooker Jambalaya
Ingredients
Chicken Breast, no skin, 1 lb.
Monkfish, raw, 8 oz
Carrots, raw, 2 cup, chopped
Onions, raw, 2 cup, chopped
Celery, raw, 2 cup, diced
Peppers, sweet, 2 cups chopped
Low sodium chicken broth, 2 cups
Basil, 2 tbsp
Oregano, ground, 2 tbsp
Garlic, 2 cloves
1 T chicken fat or stock
Morningstar Veggie Sausage Links, 3 servings
Tomatoes, red, ripe, canned, whole, no salt added, 2 cup
Pepper, red or cayenne, 1 tbsp
Nutritional Info
Calories: 262.6
Fat: 6.4 g
Carbohydrates: 19.7 g
Protein: 32.6g
Cholesterol: 57.9 mg
Sodium: 496.6 mg
Dietary Fiber: 6.4 g
Rough chop all larger ingredients into more or less bite-sized pieces. Combine in slow cooker with 2 - 4 c. of water, whatever your slow cooker will hold. Cook on high for 4 hours.
Makes 6 servings.
Note: I made it with 4 c. of water and it was soupy. Which is nice in cold weather. I'll make it with less water when the weather is warmer, so that it's more like a solid dish to be served over rice. For this case, I just combined the soup and cooked rice in a bowl and nuked it.