Bon Temps - Week 3 of the True Blood Challenge (CLOSED GROUP
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2 pound loss for me this week, but TOM is starting so I probably won't see a loss again for a couple of weeks. Ah well, I'm happy.0
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that is great!0
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Only down 0,8 but that is ok after last weeks big loss! Every ounce counts..lol0
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Only down 0,8 but that is ok after last weeks big loss! Every ounce counts..lol
thats right lol. even if its only .2 ounces it still counts you are 0.8 ounces closer to your goal0 -
I am finally in my "healthy" BMI!!! I am now 163.5 lbs. Last week I think I weighed in at 167 (which was a one-pound gain. So this loss was unexpected, but I ain't complaining!! This week and next week, I will be super busy at work. So I hope I don't throw exercise to the back burner in order to complete my work. Great job this week, everyone!0
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I am finally in my "healthy" BMI!!! I am now 163.5 lbs. Last week I think I weighed in at 167 (which was a one-pound gain. So this loss was unexpected, but I ain't complaining!! This week and next week, I will be super busy at work. So I hope I don't throw exercise to the back burner in order to complete my work. Great job this week, everyone!
great loss0 -
No loss for me. Oh well. Here's to another week0
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any cooking enthusiasts in our awesome team? tried any crazy recipes of late? (bonus points for anything vampire themed or particularly gory in appearance hehehe)
Only recipe I've tried lately that was good (and reasonably healthy) was Spinach and Feta Gratin, a genuine Greek recipe.
Good luck breaking your plateau, you've been doing great. I think slow weight loss is an unfortunate reality of getting close to goals (within 20 lbs, for sure). Mine slowed, then picked up again. I fully expect it to slow again. I'm in it for the long haul, so not too worried.0 -
I am finally in my "healthy" BMI!!! I am now 163.5 lbs. Last week I think I weighed in at 167 (which was a one-pound gain. So this loss was unexpected, but I ain't complaining!! This week and next week, I will be super busy at work. So I hope I don't throw exercise to the back burner in order to complete my work. Great job this week, everyone!
Many, many congratulations!!! That is super awesome!!0 -
No loss for me. Oh well. Here's to another week
Definitely don't let it get you down! We are here for ya.0 -
any cooking enthusiasts in our awesome team? tried any crazy recipes of late? (bonus points for anything vampire themed or particularly gory in appearance hehehe)
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I am a Chef..So I guess that makes me an enthusiast. LOL. This week as our special we had Key Lime Chicken. Grilled chicken breast with a tangy lime sauce and a Sweet Raspberry sauce squirted over it. The lime sauce was really light green and the raspberry sauce was red it looked like it was oozing Blood. It was really good and I made the sauces with Stevia instead of sugar. It was a hit at work!0 -
any cooking enthusiasts in our awesome team? tried any crazy recipes of late? (bonus points for anything vampire themed or particularly gory in appearance hehehe)I am a Chef..So I guess that makes me an enthusiast. LOL. This week as our special we had Key Lime Chicken. Grilled chicken breast with a tangy lime sauce and a Sweet Raspberry sauce squirted over it. The lime sauce was really light green and the raspberry sauce was red it looked like it was oozing Blood. It was really good and I made the sauces with Stevia instead of sugar. It was a hit at work!
To the cooking challenged, where's the recipe for the key lime chicken so I can pass it on to my husband to make for me?0 -
any cooking enthusiasts in our awesome team? tried any crazy recipes of late? (bonus points for anything vampire themed or particularly gory in appearance hehehe)I am a Chef..So I guess that makes me an enthusiast. LOL. This week as our special we had Key Lime Chicken. Grilled chicken breast with a tangy lime sauce and a Sweet Raspberry sauce squirted over it. The lime sauce was really light green and the raspberry sauce was red it looked like it was oozing Blood. It was really good and I made the sauces with Stevia instead of sugar. It was a hit at work!
To the cooking challenged, where's the recipe for the key lime chicken so I can pass it on to my husband to make for me?
I will get it and post it for ya..lol. I also have one for Pina Colada Cheese Cake...Yummy and very low cal.0 -
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any cooking enthusiasts in our awesome team? tried any crazy recipes of late? (bonus points for anything vampire themed or particularly gory in appearance hehehe)
[/quote]I am a Chef..So I guess that makes me an enthusiast. LOL. This week as our special we had Key Lime Chicken. Grilled chicken breast with a tangy lime sauce and a Sweet Raspberry sauce squirted over it. The lime sauce was really light green and the raspberry sauce was red it looked like it was oozing Blood. It was really good and I made the sauces with Stevia instead of sugar. It was a hit at work!
To the cooking challenged, where's the recipe for the key lime chicken so I can pass it on to my husband to make for me?
[/quote]
I will get it and post it for ya..lol. I also have one for Pina Colada Cheese Cake...Yummy and very low cal.
[/quote]0 -
Key Lime Chicken Recipe
Key Lime Sauce
Ingredients
1 tablespoon cornstarch
1/2 cup plus 1 tablespoon granulated sugar ( I use No calorie sweetener)
1/2 cup Key lime juice
1/4 cup, plus 3 tablespoons water
Instructions
In a small bowl, dissolve the cornstarch in the 3 tablespoons of water. In a small non-aluminum saucepan stir together the sugar, the lime juice and 1/4 cup of water. Bring to a boil over moderate heat to dissolve the sugar. Stir in the cornstarch mixture and boil, stirring, for about 30 seconds or until the lime sauce thickens.
Raspberry Sauce
Ingredients
1 pint fresh raspberries
1/4 cup white sugar ( I use No calorie sweetener)
2 tablespoons orange juice
2 tablespoons cornstarch
1 cup cold water
Directions
Combine the raspberries, sugar, and orange juice in a saucepan. Whisk the cornstarch into the cold water until smooth. Add the mixture to the saucepan and bring to a boil.
Simmer for about 5 minutes, stirring constantly, until the desired consistency is reached. The sauce will thicken further as it cools.
Puree the sauce in a blender or with a handheld immersion blender and strain it through a fine sieve. Serve warm or cold. The sauce will keep in the refrigerator for up to two weeks.
8 - 4 ounce grilled chicken breasts
I put my sauces in a squeeze bottles, and zig zagged them over the chicken. For garnish I use curled zests from lemons and limes.0 -
Great loss this week everyone! We are so close to being in first place overall.0
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Did she post the stats for the week and I missed them? :smooched:0
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