I am trying to eat healthy, but sometimes it is hard due to limited time. It would be nice to be able to make healthy food, and take it to work, but that can be tough. Sometimes the only option is eating at a fast food restaurant. Finding healthy food at a fast restaurant can be be a challenge.
Subway is a good choice. They have a small selection of low fat sandwiches. My personal favorite is the Sweet Onion Chicken Teriyaki. I usually get it loaded up with lettuce, tomato, green peppers, black olives, and onion. Then I have it topped with sweet onion sauce. It is about 370 calories with onl 5 grams of fat or 45 calories coming from fat.
McDonalds is a terrible choice. You can get their Premium Grilled Chicken Classic sandwich. Its 420 calories with 10 grams of fat. Half of the fat comes from the mayonaise that they glop on there.
Burger King is also a terrible choice. I usually get the Tendergrill Chicken sandwich. I thought it was healthier because it had honey mustand instead of glopped on mayanaise. But looking up the nutritional data, it also has 10 grams of fat! Ouch! I guess it’s not healthier.
Wow! It’s a real eye opener to look at the nutritional info at these restaurants. The food is terrible healthwise!
Lately I have been taking Healthy Choice entrees to work, and heating them in the microwave. We bought a bunch of them on sale for $1.25 each, and loaded our freezer. So not only are they healthier than most of the fast food choices, they are also cheaper!
I used to have a cheap digital scale with a brand name of Thinner. I think I got it at Target. It only measured to half pounds, but that was okay. It was kind of flimsey though. It seemed accurate though.
But I wanted to get a scale that would give me body fat percentage. I was reading reviews, and it seemed that Tanita made very good quality scales. I started looking at different models. I would have liked to have gotten one of the Ironman scales, but they were pretty expensive. I have never used on of the body fat analyzing scales before, so I didn’t even know what to expect. But one day, I was down at Linen & Things, and they had a Tanita Ultimate II scale that measured body fat. And was a pretty good price. So I bought it. The first thing I noticed was that it was much sturdier than the Thinner brand scale. It was set up to take two people, and remember them. Since only me and my wife would be using it, remembering only two people was fine. I programmed our information into the scale. It is pretty cool, and when I step on the scale, it knows it’s me. And when my wife steps on the scale, it recognizes her. The scale measures to 1/10th of a pound. It also seems pretty consistant. If you weigh yourself, then weigh yourself again, you get the same weight.
I question the bodyfat measurement though. It uses a system where it sends a small amount of electricty though your body to measure the resistance. Don’t worry, you don’t feel it. Apparently muscle has different resistance than fat. When I weighed about 190 pounds, and had a bunch of fat around the mid section, it gave me body fat perecentages of 16-18%. But now that I am weighing about 173 pounds, and can feel much less fat around the middle, it now says 15-16%. I think I lost more fat than that! So I kind of question the percentage. My wife got on it, and though she wont tell me her weight or body fat percentage, she said it is significantly higher than mine. So who knows. It is is a good quality scale, and it is interesting to see the numbers. I just wish that body fat percentage would drop!!!!
This stuff is great! I originally read about Molly McButter years ago when I was playing around doing some body building. The body builders who want to have a low body fat percentage would use it. Butter is almost pure fat! Who needs that! I like the taste of butter, but I can certainly live without all the extra fat. Where I usually use it is on potatoes. I will boil up some salt potatoes, or maybe bake a potato. I either slice, or mash up the cooked potatoes. Then I just sprinkle a little Molly McButter on to the warm potato, and mix it in. Yummy! It tastes just like butter, but is only a few calories. It seems to work best with warm and moist foods. And the container is a small shaker, perfect to take with you to a restaurant.
We have had this Cordon Bleu a couple times in the last two weeks. The recipe originated with Weight Watchers. The first time my wife made it, we didn’t have any Dijon Mustard which the original recipe called for, so she used stone ground mustard instead. It was absolutely delicious! So about a week later, my wife made it again. But this time she picked up some of the Dijon mustard. But this time it wasn’t nearly as good. The sauce was too strong. After the first couple bites, I stopped dipping the chicken in the sauce, which left the chicken kind of bland. So if you make this, try using stone ground mustard instead of the Dijon mustard that the original Weight Watchers recipe called for. I think it tastes much better that way.
Ingredients:
2 (3 oz each) boneless, skinless chicken cutlets, pounded flat
2 slices (1/2 oz. each) turkey ham
2 slices (1/2 oz. each) low calorie Swiss cheese
1 tablespoon plus 2 tsp stone ground mustard, divided use
1 teaspoon honey
1/3 cup plus 2 tsp plain bread crumbs
FOR THE SAUCE:
1/2 cup canned chicken broth
2 teaspoons flour
1 tablespoon sour cream
2 teaspoons vegetable oil
Directions:
Preheat oven to 375 degrees F.
Top each chicken cutlet with 1 slice turkey ham and 1 slice cheese: starting from narrow end, roll each cutlet jelly-roll style and secure with toothpick.
In a small mixing bowl, combine 1 Tbsp mustard and the honey; spread half of the mixture evenly over each chicken roll.
On a sheet of waxed paper arrange bread crumbs; turn chicken rolls in bread crumbs, coating all sides and using all of the bread crumbs. Arrange chicken rolls on a non-stick cooking sheet and drizzle each with 1 tsp. oil.
Bake until chicken is cooked through, 20-25 minutes.
WHILE CHICKEN IS BAKING, PREPARE SAUCE:
In a small saucepan, combine broth and flour stirring to dissolve flour. Cook over medium- high heat stirring frequently until mixture thickens, about 3-4 minutes.
Reduce heat to low and stir in sour cream and remaining mustard. Cook, stirring occasionally, 3-4 minutes longer. DO NOT BOIL.
TO SERVE:
Remove toothpicks and cut each chicken roll crosswise into 4 equal slices. Onto each of 2 serving plates pour half of the sauce and top with four chicken roll slices.
Servings: 2