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A retelling of my life in DC and all the stupid ass sh!t I get myself into...



Let the Good Cheese Roll pt. 4

Ok, so this email is more to the point and less cheese. But the contest goes on!!

Welcome to week 3 where it looks like we are all doing very well! All those walks and low cal meals are paying off! Nothing to say here but to keep up the good work!!

Did you know...
Skipping meals can lead to out-of-control hunger, often resulting in overeating. When you're very hungry, it's also tempting to forget about good nutrition. Snacking between meals can help curb hunger, but don't eat so much that your snack becomes an entire meal.
Most people eat for pleasure as well as nutrition. If your favorite foods are high in fat, salt or sugar, the key is moderating how much of these foods you eat and how often you eat them. Identify major sources of these ingredients in your diet and make changes, if necessary. Adults who eat high-fat meats or whole-milk dairy products at every meal are probably eating too much fat. Use the Nutrition Facts panel on the food label to help balance your choices. Choosing skim or low-fat dairy products and lean cuts of meat such as flank steak and beef round can reduce fat intake significantly. If you love fried chicken, however, you don't have to give it up… Just eat it less often! When dining out, share it with a friend, ask for a take-home bag or a smaller portion.

Healthy Recipe of the Week
Just in time for Fat Tuesday Jambalaya (courtesy of Cooking Light)

Ingredients
1 teaspoon olive oil
1 cup chopped onion
1/2 cup chopped celery
1 tablespoon tomato paste
1 teaspoon dried basil
Dash of ground red pepper
3 garlic cloves, minced
1 bay leaf
2 (14.5-ounce) cans Cajun-recipe stewed tomatoes with pepper, garlic, and Cajun spices (such as Del Monte)
6 ounces andouille sausage, cut into 1/4-inch-thick slices
1 (2-ounce) jar diced pimento, drained
3 cups cooked long-grain rice
1/2 pound peeled and deveined medium shrimp

Preparation
Heat oil in a Dutch oven over medium-high heat. Add onion and next 9 ingredients (onion through pimento); cook 7 minutes or until vegetables are tender, stirring frequently. Stir in rice and shrimp; cook 6 minutes or until shrimp are done.

Yield
4 servings (serving size: 2 cups)

Nutritional Information
CALORIES 317(29% from fat); FAT 10.3g (sat 2.9g,mono 4g,poly 2.4g); PROTEIN 22.5g; CHOLESTEROL 116mg; CALCIUM 135mg; SODIUM 1247mg; FIBER 2.2g; IRON 4.3mg; CARBOHYDRATE 34.7g

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posted by Cptn S.A. Ho @ 3:59 PM,

1 Comments:

At Mon Feb 11, 05:35:00 PM EST, Blogger Valerie said...

So, how are you doing? I came in second place in my competition that was September 1 - December 31. Not too shabby :)

 

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