stuckincincy Posted June 25, 2010 Posted June 25, 2010 Brown, long-grain. I'm a convert to whole grain. Try this boil in the bag brand - foolproof. I cook it for nine minutes after it comes to a boil. Throw the bag in the water when you turn the heat on, and pick up the bag with tongs and hold it against the pan side to drain out the water when done. Any excess toss in a container and refrigerate - good the next day with a minute or so microwaving. http://www.successrice.com/en-us/products/...nBrownRice.aspx
WotAGuy Posted June 25, 2010 Posted June 25, 2010 Just finished my appetizer - 2 slices of beefsteak tomato with some fresh mozzarella topped with balsamic, cracked black pepper and fresh basil. For the main course, some grilled teriyaki (sp?) marinated chicken boobs with steamed broccoli and corn cut off the cob. What say you? Organic spring greens, with fresh pepper, cucumber, celery and carrots drizzled with homemade creamy balsamic dressing. Couple slices of Wegman's Rosemary with Olive Oil and Sea Salt bread.
plenzmd1 Posted June 25, 2010 Posted June 25, 2010 Just finished some chiken skewers from Trader Joes in a whole wheat pita with some low fat Grrek Yogurt Tzatziki sauce, greens and tomato salad with 1 teaspoon Newmans Own(my one indulgance during the week). Washed down with H20, and lots of it
MattyT Posted June 25, 2010 Posted June 25, 2010 Good move. I don't grill much, but weather permitting, Sunday, I'm dragging out the charcoal grill for a rib eye, roasted corn and mushrooms. Little new potatoes butterflied, slathered with crisping butter and spices in the oven. Then toasted marshmallows over the embers. That sounds good! I'm stopping at a local sausage shop to pick up various items for the weekend...brats, smoked balogna, apple sausage, etc. Might need to add roasted corn and mushrooms and fingerling potatoes to the menu.
stevestojan Posted June 25, 2010 Posted June 25, 2010 five dollar.... five dollar footlong. Sadly, with 12 hour days, and 15 minutes to go grab lunch, its the only "fast food" that can be somewhat healthy. Its boring, barely real food, but it fills me up, for $5.
Fezmid Posted June 25, 2010 Posted June 25, 2010 five dollar.... five dollar footlong. Sadly, with 12 hour days, and 15 minutes to go grab lunch, its the only "fast food" that can be somewhat healthy. Its boring, barely real food, but it fills me up, for $5. The clam chowder/bread I order isn't fast food (it's from a relatively nice restaurant), costs only $4, and is much tastier than fast food. I just call the restaurant ahead so that it's ready when I get there.
SageAgainstTheMachine Posted June 25, 2010 Posted June 25, 2010 five dollar.... five dollar footlong. Sadly, with 12 hour days, and 15 minutes to go grab lunch, its the only "fast food" that can be somewhat healthy. Its boring, barely real food, but it fills me up, for $5. You could make something in the morning and pack it to go.
stuckincincy Posted June 25, 2010 Posted June 25, 2010 That sounds good! I'm stopping at a local sausage shop to pick up various items for the weekend...brats, smoked balogna, apple sausage, etc. Might need to add roasted corn and mushrooms and fingerling potatoes to the menu. Ohio is a huge corn state but the crop isn't in, so the early stuff here is coming from Georgia (I think). It's good - bought ears 2 weeks ago, 5 for 2 bucks. When our crops hit the stores, it's 5 or 10 cents. I think we are in for in for a nice round of pole beans, too. IIRC, they get planted in the cornfield time to time as a rotation practice. Not sure about that... Our strawberry crop was not so good this year. If you like onions, the vidalias are coming in season. Kohlrabi, and okra, too. I'd wait a month for cucumbers...at least US farm cuke output - S. America provides a lot of off-season produce.
Chef Jim Posted June 25, 2010 Posted June 25, 2010 Stepped on the scales this morning and was below 180. So let the weekend gorgefest begin. Lunch was a blue cheese burger at Red Robin.
stuckincincy Posted June 25, 2010 Posted June 25, 2010 Stepped on the scales this morning and was below 180. So let the weekend gorgefest begin. Lunch was a blue cheese burger at Red Robin. Very good. I keep a daily spreadsheet - don't want to, but have to. Here was a Saturday breakfast of yore: "Red Squirrel" restaurant Grilled cheese and bacon, 2 toast, potatoe chips CAL/ CH,gm/SUG, gm /Prot, gm/Fiber,gm./Tfat, gmT/fat,%/Sfat,gm/Sfat, %/Chol, mg/Chol,%/NaCl, mg/NaCl, % 1 sl reg. White bread 70 14 2 2 1 1 2 0 0 0 0 150 6 1 sl reg. White bread 70 14 2 2 1 1 2 0 0 0 0 150 6 1 sl reg. White bread 70 14 2 2 1 1 2 0 0 0 0 150 6 1 sl reg. White bread 70 14 2 2 1 1 2 0 0 0 0 150 6 1 sl bacon 43 0 0 3 0 3 5 1 5 9 3 9 3 185 8 1 sl bacon 43 0 0 3 0 3 5 1 5 9 3 9 3 185 8 1 sl bacon 43 0 0 3 0 3 5 1 5 9 3 9 3 185 8 1 sl bacon 43 0 0 3 0 3 5 1 5 9 3 9 3 185 8 1 sl. 2% cheese 45 2 0 4 0 2.5 4 1.5 8 10 3 280 12 1 sl. 2% cheese 45 2 0 4 0 2.5 4 1.5 8 10 3 280 12 1 sl. 2% cheese 45 2 0 4 0 2.5 4 1.5 8 10 3 280 12 marg 1/2tbsp 25 0 0 0 0 2.5 4 0.8 4 0 0 45 2 marg 1/2tbsp 25 0 0 0 0 2.5 4 0.8 4 0 0 45 2 14g lo-fat chips 70 9 0 1 0.5 3.5 6 0.5 2.5 0 0 85 3.5 14g lo-fat chips 70 9 0 1 0.5 3.5 6 0.5 2.5 0 0 85 3.5 707.0 71.0 8.0 33.0 4.5 32.0 54.0 10.6 54.5 66.0 21.0 2355.0 99.5 That was just breakfast. I was killing myself. Deliciously, I might add.
BuffaloBud Posted June 25, 2010 Posted June 25, 2010 Methinks a beer can chicken with some new potatoes / veggies roasting in a pan below the chicken is in order this wkend.
MattyT Posted June 25, 2010 Posted June 25, 2010 Stepped on the scales this morning and was below 180. So let the weekend gorgefest begin. You do this too?
BUFFALOTONE Posted June 25, 2010 Posted June 25, 2010 started off with a cup of half clam half conch chowder, extra tobasco and then had a blackened mahi filet with rice pilaf. Southport Raw bar and grill, legendary in Fort Lauderdale. never disappoints.
stevestojan Posted June 25, 2010 Posted June 25, 2010 You could make something in the morning and pack it to go. No.
Chef Jim Posted June 25, 2010 Posted June 25, 2010 You do this too? Yup it's my reward for eating right during the week. But for all I eat and drink from Friday to Sunday I typically will gain only 3-4 pounds and it's gone by Friday.
Chef Jim Posted June 25, 2010 Posted June 25, 2010 Very good. I keep a daily spreadsheet - don't want to, but have to. Here was a Saturday breakfast of yore: "Red Squirrel" restaurant Grilled cheese and bacon, 2 toast, potatoe chips CAL/ CH,gm/SUG, gm /Prot, gm/Fiber,gm./Tfat, gmT/fat,%/Sfat,gm/Sfat, %/Chol, mg/Chol,%/NaCl, mg/NaCl, % 1 sl reg. White bread 70 14 2 2 1 1 2 0 0 0 0 150 6 1 sl reg. White bread 70 14 2 2 1 1 2 0 0 0 0 150 6 1 sl reg. White bread 70 14 2 2 1 1 2 0 0 0 0 150 6 1 sl reg. White bread 70 14 2 2 1 1 2 0 0 0 0 150 6 1 sl bacon 43 0 0 3 0 3 5 1 5 9 3 9 3 185 8 1 sl bacon 43 0 0 3 0 3 5 1 5 9 3 9 3 185 8 1 sl bacon 43 0 0 3 0 3 5 1 5 9 3 9 3 185 8 1 sl bacon 43 0 0 3 0 3 5 1 5 9 3 9 3 185 8 1 sl. 2% cheese 45 2 0 4 0 2.5 4 1.5 8 10 3 280 12 1 sl. 2% cheese 45 2 0 4 0 2.5 4 1.5 8 10 3 280 12 1 sl. 2% cheese 45 2 0 4 0 2.5 4 1.5 8 10 3 280 12 marg 1/2tbsp 25 0 0 0 0 2.5 4 0.8 4 0 0 45 2 marg 1/2tbsp 25 0 0 0 0 2.5 4 0.8 4 0 0 45 2 14g lo-fat chips 70 9 0 1 0.5 3.5 6 0.5 2.5 0 0 85 3.5 14g lo-fat chips 70 9 0 1 0.5 3.5 6 0.5 2.5 0 0 85 3.5 707.0 71.0 8.0 33.0 4.5 32.0 54.0 10.6 54.5 66.0 21.0 2355.0 99.5 That was just breakfast. I was killing myself. Deliciously, I might add. I have it written in my trust that if I ever get to this point with food my wife had the expressed right to just !@#$ing shoot me.
plenzmd1 Posted June 25, 2010 Posted June 25, 2010 Methinks a beer can chicken with some new potatoes / veggies roasting in a pan below the chicken is in order this wkend. nothng better bro , i do it in the Big Green Egg..oh lordy is that something to behold!!!
stevestojan Posted June 25, 2010 Posted June 25, 2010 Yup it's my reward for eating right during the week. But for all I eat and drink from Friday to Sunday I typically will gain only 3-4 pounds and it's gone by Friday. I eat like a god damn rabbit during the week so that Fri-Sun I can "pig out". Problem is, I rarely do. Normally some wings on Friday (there's a bar out here owned by a guy from Cheektowaga, so they are good wings) and then by Sunday I'm normally grilling chicken again cause I feel gross. But my weight does fluctuate throughout the week.
SageAgainstTheMachine Posted June 25, 2010 Posted June 25, 2010 I eat like a god damn rabbit during the week so that Fri-Sun I can "pig out". Problem is, I rarely do. Normally some wings on Friday (there's a bar out here owned by a guy from Cheektowaga, so they are good wings) and then by Sunday I'm normally grilling chicken again cause I feel gross. But my weight does fluctuate throughout the week. Yeah, weight does that. When I decided to lose a bunch of weight (successfully), I found that it wasn't a good idea to weigh myself every day. Leads to discouragement because you could be really loyal to your diet/exercise plan for a day and still gain weight for no explainable reason. Better method is doing it every week or every two weeks. Which one of these seems simpler and less stressful? Day 1: 200.0 Day 2: 199.5 Day 3: 200.0 Day 4: 199.0 Day 5: 199.5 Day 6: 199.0 Day 7: 199.0 Day 8: 198.0 or Day 1: 200.0 Day 8: 198.0 Same result without all the grief.
SageAgainstTheMachine Posted June 25, 2010 Posted June 25, 2010 Stepped on the scales this morning and was below 180. So let the weekend gorgefest begin. Lunch was a blue cheese burger at Red Robin. I'm impressed by any professional chef who's under 180. I'm decent at cooking, but if I had any serious talent I'd probably be pushing 300
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