So, I have a little confession to make. I have decided to eat a bit healthier so I can fit back into my clothes and have more energy to keep up my demanding life. I am going on the South Beach Lifestyle, at least until I have reached my goal. I will be cooking meals that fit into this new lifestyle for our family dinners. My kids will still get some of their favorite things too. And I will continue to make some sweets for my kids, so please don't stop visiting me! I will post everything that I have actually enjoyed eating myself. I bought a couple of cookbooks and found some online resources to help me with this new way of eating.
I am still visiting all your blog posts everyday. I just have to save some of my favorites for a later date. And others, I will be making for my kids to enjoy. You should see my desserts file! Chewing my daughter's Extra sugar free mint chocolate chip gum after meals has helped with my sweet tooth. When I first saw this gum at the checkout counter, I said to the cash register guy, "Gross, who would ever eat that!", and he agreed. I usually take one of my big girls with me to the grocery store on Sunday afternoon, and leave the other two home with Daddy. I enjoy this one on one time with them. So it was Madison's turn to go shopping with me, and she asked if she could get some mint chocolate chip gum. So of course, I got it for her and never planned on tasting it. A couple of days ago, I asked if she could bring me a piece of gum, and she gave me a piece of her mint chocolate chip. It was surprisingly good, but the chocolate taste goes away entirely too fast! Oh my goodness, I MISS CHOCOLATE so much!
This is what I made for my lunch today. I didn't even miss the bread and cheese! It was satisfying and has kept me full all afternoon. This makes 2 servings, unless you're really hungry, then go for it all. I had 1/2 cup of Dannon Light 'n Fit vanilla yogurt sprinkled with cinnamon as a side.
1 can (4.5 oz) premium chunk chicken breast
2 T Hellman's low fat mayonnaise
1 dill pickle, chopped
1/2 stalk celery, chopped
1 T red onion, diced
dash of tobasco
red bell pepper strips
cherub tomatoes, halved (not pictured)
4 - Romaine heart leaves
In a small bowl, mix together the chicken, mayonnaise, dill pickle, celery, red onion, salt, pepper, and tobasco. Fill the middle of each romaine leaf with chicken salad and top with red bell pepper strips and tomatoes. I would have used my favorite cherub tomatoes on top too, but was all out of them. Hope you enjoy!