Banh Mi

Hey guys!  Hope everyone's weekend was enjoyable!  I completed my second day working at my bonus job as a Kitchen Assistant at the Kitchen Conservatory and I am loving it; I get a chance to be around great chefs and soak up a lot of culinary insight!

I also got a chance to make a dish that I've had on my long list of things-to-make and that is Banh Mi.  For those of you not familiar, Banh Mi is a Vietnamese sandwich which is traditionally made with pork or pate' but any filling can be used.  This is a recipe that I created and once you get past the prep work it's really a pretty easy dish to prepare.  I'd definitely rate this recipe an A+, the marinade produced very flavor meat and the fresh veggies really round out the sandwich.  I hope you guys get a chance to try this amazing recipe at home.  Be sure to comment, subscribe and tell a friend!

Ingredients

• 4 cloves Garlic, minced
• 1 small Shallot, minced
• 1 inch piece Ginger, roughly chopped
• 2 Lemongrass stalks, trimmed & chopped
• 2 Tbsp Fish Sauce
• 2 Tbsp Brown Sugar
• 2 Tbsp Soy Sauce
• 2 Tbsp Worcestershire Sauce
• 2 Tbsp Teriyaki  Marinade
• 2 Tbsp Sesame Oil
• 1 lb Pork Steak
• 1 Tbsp Granulated Garlic
• 1 Tbsp Ginger Teriyaki spice blend
• 1 Tbsp Brisket of Love spice blend
• 3 crispy French Baguettes, each halved
• 4 Tbsp Olive Oil Mayo
• 1 cup (packed) Cilantro
• 1/2 Cucumber, seeded & julienne (thin strips) 
• 1 large Carrot, julienne
• 1 fresh Jalapeno, sliced
• 1 cup pickled Daikon, julienne

Preparation

1. Combine garlic, shallot, lemongrass, ginger, brown sugar, and all wet ingredients (minus mayo) in a blender and puree until it becomes a nice liquid consistency, set aside.
2. Rinse pork steaks and season with spices on each side. Place steaks in a sealable bag , pour marinade over meat and work mixture until meat is full covered.  Let marinate at least 2 hours, preferably overnight. 
3. Take meat out of fridge and let come to room temperature (for even grilling).  Preheat grill or grill pan.  Once grill is fully heated, grill steaks on both side for 5-7 minutes each until meat is firm and fully cooked through.  Remove from grill, let meat sit before slicing.
4. Take baguettes, spread tablespoon of mayo on each roll.  Assemble steak slices on bottom half of roll. Next add fresh-cut veggies.  Once assembled finish with a splash of soy sauce.

Served with homemade Sweet Potato chips w/ a Ginger-Teriyaki Honey Mustard dipping sauce

*Makes 4 servings

*Appx 400 calories

Street Tacos

The taco.  For me, the best variation of a sandwich ever created.  You have your tortilla stuffed with some form of protein, if you're a carnivore like myself, then topped with various Mexican condiments.  A traditional "Street Taco" though, is modest at best; it normally consists of a corn tortilla, grilled meat, with a garnishing of cilantro y cebolla (shout out to Mrs. Greppi, my Spanish I teacher), that's it that's all.  Since Mexican is always my go to meal, whether homemade or ordered out, I decided to prepare this quick and easy meal for tonight's dinner.  I pan seared chicken thighs and breasts that had marinated in Adobo y Sazon, granulated  Garlic, Lime Juice, and Olive Oil until a nice crust developed on each side, and set them aside while I cut the cilantro and onion.  Once all of the condiments were prepped I diced the chicken into cubes and put it back into the pan in order to create a more uniform crusting while adding Cumin as a finishing touch.  As you will see in the picture, I also used Crema, or Mexican Sour Cream; sour cream is a condiment that I cannot do without, we go through so much in my household so it's only natural that it made a cameo tonight.  The best thing about this dish is it only topped out at 520 calories for 3 tacos!  Enjoy!

 

Queso Fundido

Last week my girlfriend Rachel had a company "Souper" Bowl party at work and was asked to bring a dish.  While we all know Queso isn't necessarily a soup, she was told she could bring anything as long as it was in a crock pot.  When she first asked me to prepare something I immediately thought of this yummy Queso Fundido recipe from my Cook This Not That book, and since she loves queso I decided it would make the perfect contribution.  Many of you would assume that I'm the designated cook in our household, and well, your assumption would be right on target but this time I decided to let Rachel take the reigns and step into my sanctuary.  She accepted the task, with some hesitance, but was ready to go full force.  After sauteing the veggies for her, I prepped the remaining ingredients the night before and gave her a quick consultation and sent her on her way. The morning of the event she finished preparing the queso dip and it turned out to be some of the yummiest stuff  I ever did taste!  She also mentioned it being a huge hit at the event, and it being totally devoured.  It's not often at all that I relinquish control and let her enter the kitchen, but I have to say, she did a fantastic job...I'm proud of my little grasshopper!

Queso Fundido


Ingredients

• 6 corn Tortillas cut into triangles (we also recommend Baked Tostitos)
• 1 1/2 Tbsp Canola Oil
• 1 small Onion, minced
• 2 cloves Garlic, minced
• 2 cups Mushrooms, diced
• 1 cup diced Tomato
• Salt & Pepper to taste
• 1 can (4oz) Green Chiles
• 1 1/2 cups shredded Pepper Jack cheese

Preparation

1. Preheat the oven to 425 degrees.  Toss the tortillas with 1 tablespoon of the oil and arrange on a large baking sheet.  Bake until lightly brown and crispy, about 10 minutes.
2. Heat the remaining 1/2 tablespoon oil in a large cast-iron skillet or saute' pan over medium heat.  Add the onion and garlic and cook for 2 to 3 minutes, until translucent.  Add the mushrooms and tomato and cook for 2 to 3 minutes, until softened.  Season with salt and pepper.  Turn the heat down to low and add the chiles and cheese, stirring constantly so the cheese melt uniformly.  When the cheese has fully melted and starts to bubble, immediately remove from heat and serve, using the tortilla chips to scoop directly from the pan.

*Makes 4 servings

*340 cals, 21g fat (10g saturated), 470mg sodium

*Cost per serving: $1.46

*Compare to: Chili's Skillet Queso w/ Chips, 920 cals, 73g fat (30g saturated), 4,040mg sodium, $4.99

Beijing "Sticky" Wingz

As we all know yesterday was Super Bowl Sunday (did your favorite team win?), and I was invited to a Super Bowl party.  Of course I couldn't go empty handed so I decided to reference my handy dandy Cook This Not That book to see what appetizer recipes I could choose from to prepare for the occasion.  I chose their Beijing Wing recipe and adapted it to make it my own, hence the name Beijing "Sticky" Wingz.  These wings are great for any type of casual gathering (recipe can be doubled) or for a nice laid back meal at home.  Judging by all the bare bones lying on empty plates, I'd say the wings were a hit!  What were some of your favorite Super Bowl snacks?

Beijing "Sticky" Wingz

Ingredients

• 1/2 cup low-sodium Soy Sauce
• 1/4 cup Brown Sugar
• 4 cloves Garlic, minced
• 1 Tbsp grated fresh Ginger
• 2 lbs Chicken Wings
• 2 Tbsp Butter
• 1 Tbsp Sriracha
• 1/2 cup Sweet Chili Sauce
• Juice of 1/2 lime
• 1/2 Tbsp dried Parsley for garnish (optional)

Preparation

1. Combine the soy sauce, half the brown sugar, the garlic, and ginger in a sealable plastic bag.  Add the wings, mix to coat, and seal the bag.  Marinate in the refrigerator for at least 1 hour or up to 8.
2. Preheat the oven to 450 degrees.  Remove the wings from the marinade and lay out on a baking sheet lined with lightly oiled aluminum foil, making sure they're evenly spaced.  Roast for about 15 minutes, until the meat firms up and is cooked through and the skin begins to caramelize and crisp up.
3. Heat the butter, sriracha, lime juice, sweet chili sauce, and the remaining brown sugar in a large nonstick skillet.  When the butter has melted, add the wings and saute' for 2 to 3 minutes, until the sauce clings lightly to the chicken.  Garnish with the dried parsley.

*Makes 4 servings

*290 cals, 10g fat (4.5 saturated), 890mg sodium

*Cost per serving: $1.94

Compare to: Outback Kookaburra Wings, 1,377 cals, 100g fat (31g saturated), 3,819mg sodium, $7.95

Recipe Remix: Pork a la "Al Pastor"

Earlier this week I prepared a Jerk Pork Loin which was great, but since I'm not much of a "leftover" person, I started to think about ways in which I could turn the left over pork into another tasty dish.  Being a huge fan of Mexican cuisine I decided to make my version of a Pork Al Pastor.  The basis of  Pork Al Pastor is the technique of grilled pork on a vertical "spit", like Gyro meat.  Now, I don't have a spit just hanging out in my home so I improvised.  Being that my pork loin had previously been grilled, I simply cut the remainder into cubes and then sauteed the pork in a skillet with a blend of Mexican spices and a half a can of Green Chilies, and voila, Pork a la Al Pastor was born!  Sauteing the pork in olive oil gave it the right amount of browning and the pork tasted delicious, far from the Jerk Pork it once was.  I decided to make a naked burrito using the pork and my dinner for that night totaled a mere 380 calories.  This is definitely a dish that can be created using leftover chicken or beef/steak.  Go ahead give it a try, you won't be disappointed!

Spotlight: Culinary Circle Pizza

Yesterday a co-worker of mine told me Shop N Save was having a special on Culinary Circle pizzas; they are originally $6.98 but the sale price was $3 between 4-7pm.  I've been craving pizza a lot lately and since we were making a trip to Shop N Save we decided to try it since we'd heard good things about them.  I chose the Rising Crust Spicy Italian Sausage pizza which had mozzarella and minimal cheddar cheese, a nice robust sauce, and very tasty Italian Sausage.  They do offer a thin crust version of this pizza but the calories were the same (weird, I know!) so I opted for the self rising crust.  A slice of this pizza is 330 calories and since I had 800+ calories left for the day I decided to go for two and I paired it with a homemade side Cesar Salad (spotlight coming soon) and ended up having a well rounded and filling meal (803 calories total).  I have found that I have become more disciplined in choosing what to eat and controlling my portions; while I still have to be conscious of "eating clean" I can enjoy some of the same foods, occasionally, as long as they are in moderate portions.

I highly recommend  Culinary Circle's pizzas as being one of the better frozen pizzas so pick one up on your next grocery store trip.  Culinary Circle has a full line of products ranging from sauces to entrees, be sure to check those out as well!

Jerk Pork

In Chicago there are many great Jamaican/Caribbean eateries offering up delicious dishes like Escovitch Fish or Jamaican Beef Patties.  My favorite Jamaican dish would have to be Jerk Chicken.  Jerk is a Caribbean take on grilling/barbecuing in which the meat is seasoned and marinated in spices such as Allspice and Nutmeg, with added heat imparted via the Scotch Bonnet or Habanero peppers.  My family is such huge fans of Jerk that we do everything from Jerk Ribs to Jerk Shrimp.  Having prepared Jerk Chicken before (everyone loved it!), I was eager to try Cook This Not That's recipe for Jerk Pork.  I have to say, this dish was true to the Caribbean Jerk taste.  I normally use a prepared marinade which is great, so when I first tasted the pork it was quite surprising that it tasted exactly like it had been prepared with a bottled version but it was from scratch which made it even better!  What are some of your favorite Caribbean dishes?

Jerk Pork

Ingredients

• 2 Habanero/Scotch Bonnet peppers, stemmed & chopped
• 8 Scallions, roughly chopped
• Juice of 2 Limes
• 2 Tbsp Canola Oil
• 3 cloves Garlic, chopped
• 1 tsp Allspice
• 1/4 tsp Nutmeg
• Salt & Black Pepper to taste
• 1lb Pork Loin

Preparation

1. Place the peppers, scallions, lime juice, oil, garlic, allspice, nutmeg, and a good pinch of salt & pepper in a food processor or blender.  Pulse until the mixture forms a paste with the consistency of pesto, adding a bit of water if it's too dry.
2. Place pork (chicken drumsticks work great, too) in a sealable plastic bag and pour the jerk marinade over it.  Squeeze out the air, seal the bag, and rub the pork around to make sure it's evenly coated.  Marinate in the refrigerator for at least one hour, but preferably overnight.
3. Preheat a grill, Remove the pork from the marinade and season with a bit more salt and pepper.  Grill, cooking on all sides, for about 10 minutes, until lightly charred and cooked through.  (An internal thermometer inserted into the center of the pork will read 140 degrees.)

*Makes 4 servings

*240 cals, 11g fat (2g saturated), 510mg sodium

*Cost per serving: $2.23

*Compare to: Macaroni Grill Prime Pork Loin, 670 cals, 24g fat (6g saturated), 1,820mg sodium, $14.99

Served w/ Brown Rice & organic Black Beans

Chili Glazed Salmon

Cook This Not That scores again with this delicious recipe.  This glaze is one you will want to use over and over again and not only on fish; Super Bowl Sunday is coming up and I already have plans for that sauce! To accompany the salmon I prepared Roasted Garlic Mashed Potatoes (delishcreamygoodness!) and asparagus sauteed in white wine.  If you've been trying to eat healthier like I myself, this meal is a sure fire way to revamp your regular ol' boring fish dish.  Enjoy!

Chili-Glazed Salmon

Ingredients

• 1/4 cup Asian-style Sweet Chili Sauce
• 2 Tbsp low-sodium Soy Sauce
• 1 Tbsp grated fresh Ginger
• 1 tsp Sriracha or other spicy chili sauce
• 4 Salmon Fillets

Preparation

1. Preheat the oven to 425 degrees.  Combine the sweet chili sauce, soy sauce, ginger, and sriracha in a mixing bowl.  Place the salmon fillets on a foil-lined baking sheet.  Use a brush or a spoon to lacquer the salmon with chili glaze
2. Bake the salmon until the glaze has begun to lightly caramelize and the salmon flakes with gentle pressure, about 10 minutes, depending on thickness of fish.

*Makes 4 servings

*330 cals, 14g fat (2g saturated), 560mg sodium

*Cost per serving: $3.83

*Compare to: Applebee's Orange Glazed Salmon, 790 cals, 24g fat (4.5 saturated), 3,000mg sodium, $13.49

Roasted Garlic Mashed Potatoes

Ingredients

• 1 1/2 lbs Yukon Gold Potatoes, peeled (I actually left the skin on mine)
• 1 cup low-fat milk
• 2 Tbsp butter
• 5-6 cloves Roasted Garlic
• Salt & Black Pepper

Preparation

1. Place the potatoes in a large pot of salted water and bring to a boil.  Cook until a knife inserted into the flesh meets no resistance, about 25 minutes.  Drain.
2. While the potatoes boil, combine the milk, butter, and garlic in a small saucepan and heat until butter is melted.  Keep warm.
3. Use potato masher or large wooden spoon to break up the large chunks of potatoes in a rough puree.  Slowly add the hot milk mixture to the potatoes, using a large spoon to beat continuously.  Season w/ salt & pepper.

*Makes 4 servings

*180 cals, 8g fat (5g saturated), 360mg sodium

Margarita Chicken

Right here right now, I'm going to proclaim that this is not only the best dish I've made from Cook This Not That  but it is the best dish I have EVER cooked!  When I took my first bite the flavors began to do the Cuban Shuffle all around my mouth, can you tell I've taken Zumba, lol?.  Mexican/Hispanic cuisine has been a long time favorite of mine but never have I tasted anything like this where the flavors just came alive.  Being that I'm a "spice snob" when it comes to recipes I tend to add a little something extra.  First, I seasoned the chicken with granulated garlic, sea salt, and a Latino spice blend of Adobo y Sazon and let it marinate in a little bit of lime juice and olive oil; this has got to be the reason the chicken ended up perfectly tender.  Oh, and did I mention how easy this dish is to prepare?  I can see myself cooking Margarita Chicken at least 3 times a month!  What are some of your favorite foods?

Margarita Chicken


Ingredients

• 1/2 can (14-16oz) Black Beans drained
• 1/4 tsp Cumin
• Juice of 1 Lime
• Salt & Pepper to taste
• 1/2 Tbsp Canola/Olive Oil
• 4 boneless, skinless Chicken Breasts (6oz each)
• 1 cup prepared salsa, preferably Salsa Verde
• 1 cup shredded Pepper Jack cheese
• Chopped fresh Cilantro

Preparation

1. Preheat the oven to 450 degrees F.  Combine the black beans and cumin in a saucepan and heat all the way through.  Squeeze in the lime juice and adjust the seasoning with salt and pepper.  Remove from heat, but warm before serving.
2. Heat the oil in a large skillet over medium-high heat.  Season the chicken all over with salt and pepper and sear in the hot pan for 3-4 minutes on the first side, until a nice crust develops, then flip.  Cook for another 3-4 minutes, then spoon salsa over meat, top with the cheese, and place in the oven.  Bake until the chicken is cooked through and the cheese is fully melted and bubbling, no more than 5 minutes.  Divide the beans among 4 plates, top with chicken, and garnish with cilantro.

*Makes 4 servings

*330 cals, 12g fat (4.5 saturated), 480mg sodium

*Cost per serving: $2.49

Compare to: TGIFriday's Sizzling Chicken & Cheese, 1,200 cals, $11.49

"This is what Mexican food should taste like"-Rachel

Meatballs w/ Polenta

My girlfriend Rachel loves pasta so I decided to make one of the pasta dishes featured in Cook This Not That. This dish turned out to be very flavorful and filling.  Check out how great the pictures came out!  Can't wait to get a real camera of my own.


Meatballs w/ Polenta


Ingredients

• 8 oz ground Sirloin
• 8 oz ground Turkey
• 1 egg
• 1/2 cup chopped fresh Parsley, plus more for garnish
• 1/4 cup grated Parmesan, plus more for garnish
• 1/2 tsp Fennel Seeds
• Salt & Black Pepper
• 1 slice White Bread, torn into small pieces and briefly  soaked in milk
• 1/2 Tbsp Olive Oil
• 1 small Onion, minced
• 2 cloves garlic, minced
• Pinch of Red Pepper Flakes
• 1 can (28 oz) Crushed Tomatoes
• 1 cup dried Polenta, prepared according to package instructions

Preparation

1. Preheat oven to 450 degrees
2. Combine the sirloin, turkey, egg parsley, Parmesan, fennel seeds, & 3/4 teaspoon salt in a large mixing bowl.  Squeeze the excess milk from the bread and add to the bowl.  Use your (clean clean clean!) hands to gently mix the ingredients together.  Form meatballs the size of golf balls, about 1" diameter, being careful not to overwork the meat.  Place the meatballs in a baking dish and bake for 25 minutes, until nicely browned all over.
3. While the meatballs bake, heat the oil in a large saute' pan over medium heat.  Add the onion, garlic, and pepper flakes and cook for about 3 minutes, until the onion is soft and translucent.  Add the tomatoes, plus salt and pepper to taste, and simmer while meatballs finish cooking.
4. Transfer the meatballs straight from the oven to the sauce.  Cook for at least 10 minutes (preferably 20-30), turning the meatballs so that all parts have a chance to simmer in the sauce.  Serve the meatballs and sauce over soft polenta, topped w/ a bit of chopped parsley and grated Parmesan.

*Instead of using polenta I used Whole Grain Spaghetti.  Also, I made homemade garlic bread using a Whole Grain Demi French Baguette from Whole Foods.

*Makes 4 servings

*380 cals, 14g fat (4.5 saturated), 1,010mg sodium

*Cost per serving: $2.99

*Compare to: Romano's Macaroni Grill Spaghetti & Meatballs Bolognese, 880 cals, 37g fat (14g saturated), 2,400mg sodium, $10.99

Buffalo Chicken & Blue Cheese Sandwich

I'm a lover of sandwiches--hot and cold, and luckily for me Cook This Not That  has an entire section dedicated to the sandwich.  Being that I'm such a sucker for a good sandwich, I decided every week I will pick a sandwich from the book to make for dinner (last week was the A1 Swiss Burger).  This week's winner is the Buffalo Chicken Sandwich!  Who knew that Buffalo Chicken could be such a healthy meal?

PS- The Blue Cheese dip is to DIE!  From now on, it will be a staple in my kitchen! 

Buffalo Chicken & Blue Cheese Sandwich

Ingredients

• 1/4 cup crumbled Blue Cheese
• 1/2 cup Greek-style yogurt
• Juice of half a Lemon
• Salt & Pepper to taste
• 4 Chicken Breasts (6 oz each)
• 1/2 Tbsp Chili Powder
• 3 Tbsp favorite Hot Sauce (Frank's Red Hot works best here)
• 2 Tbsp. Butter, melted in the microwave for 20 seconds
• 4 large Romaine Lettuce leaves
• 4 sesame buns, toasted

Preparation

1. Preheat grill or grill pan.  While it's heating, combine the blue cheese, yogurt, and lemon juice, plus a pinch of salt & pepper.  Stir to combine, set aside.
2. Season the chicken breasts with salt, pepper and the chili powder.  Add the chicken to the hot grill and cook for 4-5 minutes on the first side, then flip.  Add the onions to the perimeter of the grill (if using grill pan, you'll need to wait until you remove the chicken to grill the onions).  Cook the chicken until firm and springy to the touch, another 4-5 minutes.  Remove, along with the grilled onions
3. Combine the hot sauce and butter and brush all over the chicken after removing from the grill.  Place one large leaf of romaine on the base of each bun.  Top with a chicken breast, the blue cheese sauce, grilled onions and top half of  the bun.

*I adapted the recipe using a Wheat bun instead of Sesame and Sweet Baby Ray's Buffalo Wing Sauce instead of Frank's Red Hot, feel free to adapt it to your liking.

*Makes 4 servings

*387 cals, 15g fat (5g saturated), 912mg sodium
*Cost per serving: $3.81
*Compare to: Chili's Buffalo Chicken Ranch Sandwich, 1,560 cals, 86g fat (14g saturated), 4,010mg sodium, $8.79

My 1st Culinary Class!

A while back I participated in a Top Chef themed birthday party at the Kitchen Conservatory, while there I found out they offered culinary classes of all sorts.  When I finally realized attending culinary school wasn't the best choice for me I decided to enroll in my first class at the conservatory.  Last night I attended the Knife Skills class and received such great information.  

I didn't realize how much technique went into handling a knife.  Not only is technique important but most important is the knife's sharpness; having a sharp knife makes your life so much easier.  Of course, with any product, you get what you pay for and for years I have been using some of the worst knives thinking  I just didn't know how to handle them.  What you learn in a knife class is that a good knife will do all of the work for you. The instructor taught us how to carve a turkey correctly (which will yield the most amount of meat), cut veggies (the onion was life changing for me), and which knives to use for different tasks.  For taking the class, each participant received a free Wusthof pairing knife along with 20% off any Wusthof products purchased that night and 10% off regular priced items.  Last night I took the first step towards building my cookware collection and I purchased the 8" Wusthof Classic Santoku knife.  A Santoku is comparable to a Chef's Knife with the leading difference being the pockets on the blade that creates air and prohibits food from adhering to the knife.  All together, my first culinary class was very enjoyable and I look forward to taking more classes in the future!  Have you taken any cooking classes, which was your favorite?

Kitchen Conservatory

8021 Clayton Rd.

Saint Louis, MO 63117

314-862-COOK

8" Wusthof Classic Santoku

Wusthof Grand Prix II Pairing Knife

Chicken Adobo

Keeping in line with my new healthier lifestyle, I have started to cook more meals from the Cook This Not That book that I own.  Many of you have probably heard of the "Eat This Not That" book which gives you healthier restaurant menu alternatives, Cook This Not That is the same concept except they provide healthier versions of menu items from popular restaurants for you to prepare at home.  I love the fact that it allows me to eat many of the things I loved eating before without taking in all the calories; the items in this book range from 200-400 calories.

Last night I prepared Chicken Adobo.  Adobo, a dish that is native to the Philippines, is created when vinegar and soy sauce is reduced to a thick syrup.  While you can add any protein, I used chicken since the recipe called for it.  Below is the recipe along with the calories per serving, enjoy!

Chicken Adobo

Ingredients

• 1/2 cup Rice Wine Vinegar
• 1/2 cup Low-Sodium Soy Sauce
• 4 Cloves Garlic, peeled & crushed
• 4 Bay Leaves
• 1 tsp coarsely ground Black Pepper
• 1lb skinless Chicken Thighs
• 2 cups prepared Brown Rice

Preparation

1. In a medium saucepan, combine all the ingredients.  Bring to a bare simmer, cover, cook doe 20-25 minutes, until chicken in very tender and cooked all the way through.
2. Remove the chicken from the pot and bring mixture to a vigorous boil.  Continue to boil for about 10 minutes, until the cooking liquid reduces by half and is thick enough to cling easily to the back of a spoon.
3. Return the chicken to the pot and heat through. Discard bay leaves.  Serve the chicken with the rice and the reduced sauce.

*Makes 4 serving

*230 cals/serving, 2g fat (.5 saturated), 880mg sodium

*Coat per serving: $1.46

*Compare to: PF Chang's chicken w/ Black Bean Sauce, 900 cal/serving, 48g fat (6g saturated), 5,550mg sodium

New "Life" Resolution

Recently I decided to finally take control of my personal health and wellness.  Through the years I have made several attempts at this, while some were successful they only provided temporary results.  This is mainly because I wasn't mentally ready to make a permanent change and also the avenues I took didn't lend themselves to a "lifestyle" change which is what needs to take place when you're ready to become a healthier individual.  This past September I joined the YMCA which was my first step towards a better Me.  For a few weeks I was a regular at the gym but I have to admit, the holiday season got the best of me (excuses!) and I fell off the wagon.

It's now the first month of a new year, a time for most people to forget the trials of the previous year and start fresh.  I've never been a person to set "New Year Resolutions" but for this year I decided to try something different.  The goals that I set for myself this year are goals that will extend far beyond 2012.  They are in place to help me have a more full life.  Starting with my eating and exercise habits, I have made the commitment to my body to take care of it to the best of my ability and give it the nurturing it needs.  I am happy to say that since I have made this decision I have lost 4 lbs!  I am back in the gym and I have even gotten my girlfriend to join me which makes it so much easier.

Whatever your resolutions are for this year I wish you great luck in achieving them.  Remember to stay focused and committed...and BE GREAT!

-Theresa