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One pan and just a few minutes. Low fat, and low carbs.

About 1/4 inch slices across the grain on a Chicken Breast. Sprayed the pan with cooking spray, sprinkled the Chicken with seasoning seared quickly.

When the Chicken was done, I deglazed the pan with a couple of tablespoons of water and tossed in greens I had chopped and ready to go in. About two leafs each of Mustard Greens, Red Chard, and Kale.

Just as the pan was going dry I juiced a lemon over it. Just barely wilted it. A little tart, I'll add onions to the pan next time with the chicken.
 
Que said:
One pan and just a few minutes. Low fat, and low carbs.

About 1/4 inch slices across the grain on a Chicken Breast. Sprayed the pan with cooking spray, sprinkled the Chicken with seasoning seared quickly.

When the Chicken was done, I deglazed the pan with a couple of tablespoons of water and tossed in greens I had chopped and ready to go in. About two leafs each of Mustard Greens, Red Chard, and Kale.

Just as the pan was going dry I juiced a lemon over it. Just barely wilted it. A little tart, I'll add onions to the pan next time with the chicken.
Click to expand...
That looks great. Perhaps instead of an onion with the chicken, you could add a diced shallot when you deglaze the pan, to add another dimension to the wilted greens?
 
I lived, breathed (and coughed) drank, and ate salt water all of my life.

Now, I must cut down on salt ?

Noooooooooooo

What is a potato, without salt ?
 
Carrot soup for freezing

per zumi and yossi request

1 or 2 roast chicken carcass(es), including skin. Can be a store roasted.
Two heaping handfuls of chopped carrots (maybe two cups) or baby carrots
1 tablespoon of oregano
3/4 cup of frozen or fresh leeks (optional)
1/3 cup broken celery

Put in a medium pot, maybe 4 quarts.
Cover with at least an inch of water.
Bring to boil, then decrease to simmer and cover.
Cook 45 mins or until carrots are soft, almost mushy.

Cool. I put the pot in a sink of cold water for fast cooling.
Strain, setting aside the carrots and a few leeks.
Cover and refrigerate overnight. Remove fat layer the next morning.
Microwave broth until liquid, put carrots in, use immersion blender or transfer to a blender and puree, then I freeze it in meal size containers.

When needed, heat up, add salt to taste, a small amount of heavy whipping cream and whatever else you'd like, I usually add chicken and occasionally broccoli.
 
rice cake s'mores

Rice cake, 1 Tablespoon dark chocolate chips on rice cake, 1 marshmallow, cut into 4ths, centered in middle of the rice cake.
Microwave 30 seconds, turn another 30 seconds, let cool, eat.

Yum!!! (Brush teeth!)
 
I made this and this for dinner tonight with some BBQ chicken and I cannot recommend it all enough. This was the first time Smiley has eaten corn since he was 7 and he had two helpings. TRY THEM.
 
I made a delightful carrot salad this evening with chive flowers from my garden, currants and a honey lime vinaigrette. YUMMY.
 
I am happy that I tried pancetta and Irish bacon, Canadian bacon, and prosciutto before I decided to go the veggie route.

I ate so much salmon, in transition. Fish provides a strange bacon. Sugar and salt plus fish and smoke.
 
I made the best (trans: most ridiculous) burgers ever tonight. French steak hache medium rare, brioche buns, thick cut bacon (all done on a Le Creuset griddle over gas, so flame cooked), crinkle cut gherkins, Stilton, vintage cheddar, mayonnaise, barbecue sauce, and, glory of glories, chorizo jam. All perfectly layered and stacked to about six inches high.

My God. Umami overdrive. :D
 
I once bought one of those indoor electrical grills...
And I love having barbeque during winter… steak, sausages, and grilled vegetables… plain, seasoned or swimming in butter
 
hssh345 said:
I once bought one of those indoor electrical grills...
And I love having barbeque during winter… steak, sausages, and grilled vegetables… plain, seasoned or swimming in butter
Click to expand...

We grill all year outdoors. Electric grill not required.
 
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