Monday, February 21, 2011

Cremini Cream Sauce

I have to share this recipe with you.  I just have to.  It was SO good.  It's from the South Beach Diet's daily emails - I saw cremini and cream sauce in the same line as phase 1, and had to try it.  Oh.  Wow.  If you like either of those 2 things, you have to make this.  It was really tasty, AND South Beach friendly!  I only used 3 chicken breasts (because, for some unknown reason, that's how many they sell in packages) but that just made for more sauce and mushrooms per piece!  Yes!  Also, I couldn't find creminis at Wegmans on Sunday so I got a package of baby bellas.  I served it with a small caprese salad and a steamer bag of snap peas Delicious dinner (if I do say so myself) and very healthy!

Chicken With Cremini Cream Sauce (Phase 1)

Cremini mushrooms, also known as brown or Italian mushrooms, are a more flavorful variety of the button mushroom. They come in a range of sizes; try to find small ones for this elegant dish.

Serves 4
Hands-on time: 10 minutes
Total time: 25 minutes

4 (6-ounce) boneless, skinless chicken breasts
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 teaspoons extra-virgin olive oil
8 ounces small cremini mushrooms, quartered
3 scallions, thinly sliced
1/2 cup lower-sodium chicken broth
2 tablespoons reduced-fat cream cheese
1/4 teaspoon dried rosemary

Season the chicken with 1/2 teaspoon of the salt and the pepper.

In a large nonstick skillet, heat 2 teaspoons of the oil over medium heat. Add the chicken and cook until golden brown, about 3 minutes per side. Transfer to a plate and keep warm.

Add the mushrooms, scallions, and remaining 1 teaspoon oil to the skillet. Cook over medium heat, tossing frequently, until the mushrooms have wilted, about 3 minutes.

Add the broth, cream cheese, rosemary, and remaining 1/4 teaspoon salt. Stir until the cream cheese melts, about 1 minute.

Return the chicken to the pan and bring to a simmer. Cover and cook until the chicken is cooked through and still juicy, about 5 minutes. Divide the chicken and sauce evenly among 4 plates and serve hot.

Nutritional information
Per serving:
256 calories
7 g fat (2 g sat)
4 g carbohydrate
42 g protein
1 g fiber
594 mg sodium

Friday, February 18, 2011

Yes world, I'm still here

Where does the time go?!  The last post I wrote was over 2 weeks ago!  I apologize to the few readers that I have on a regular's just that time of year.  "Conference time."

This past Wednesday we put 15,000 lbs of freight on an 18-wheeler headed for the largest Marriott in the world in Orlando, Florida.  And that is the official unofficial kick off.  It will be delivered to us next Wednesday, just after about 25 of our staff members arrive at the hotel.  We will then spend the next 24 hours frantically setting up - unpacking auction items, idea fair boards, setting up offices, getting registration and the pro shop open.  The members begin arriving Thursday, and that day at noon, the show begins.  Weeks and months are spent preparing for what we call our Member-Guest.  It's when we become the club managers hosting our members at 'our club.'  There will be over 80 education sessions, on everything from child labor laws to wine education, social networking to food management.  There will be a trade show for 2 days.  There will be a silent wine auction, featuring over 1,000 bottles.  Friday evening, 2,000 of us will head to the new Wizarding World of Harry Potter for our networking event, complete with rides, fish and chips and butter beer.  The auction that I run is Saturday night - I've got over 70 items and almost 700 people registered.  There will be a live band, photo booths, and a martini bar.  But not too much fun will be had, because the next morning is a 5k run to benefit the Special Olympics of Florida, complete with the Biggest Loser Patrick House in attendance.  We have several people from each of the 13 Corporate Partner companies attending.  There will be over 100 international managers from literally all over the world.  There will be dinners, receptions, and lots of networking.  There will be many late nights, few meals eaten, and too many alarms set for 4:30am.  There is a blue blazer, several pairs of khaki pants and the ugliest brown shoes you can find.  And then, at 6:45pm next Monday night, we as staff will stand in a line, and say good bye, see you in New Orleans, and wave to our members, sending them back to their clubs energized, motivated and rearing to go.

It's an insane week.  The weeks leading up to it are insane.  But it is so much fun once it begins.  It's truly our member-guest.

Thursday, February 3, 2011

Exercise, Eating Healthy, and No Weekday Wine, Oh My.

I'm starving.  I'm sore.  And I really want a big ol' glass (or 3) of wine. 

But, no.

It's a new year, and time for new habits.  It's now February 3.  I've been working out anywhere from 3-5 times a week since the beginning of the year.  I'm doing 2-3 miles speed walking on the treadmill mostly with some weights and mixing in Jillian Michael's 30-day Shred or Trouble Zones.  Last night I did a FIRM video, Total Body Makeover.  That's why I'm sore...

We've been eating much healthier both during the week and especially on weekends, when we tend to fall off the wagon.  And, yes, it's true.  I haven't had wine during the week for over a month.  (Disclaimer - wine at home during the week.  I have had a glass or a beer when out during the week, but that's only been 3 times all month)  Lola, I have no idea what I'm thinking either. 

But I'm doing it. 

It's no secret that husband eats anything, everything, and lots of it.  He can.  He runs 100s of miles a month, and can eat anything, everything, and lots of it without gaining weight.  He drinks high calorie craft beer.  And we have a bit of an obsession with wine.  (There, I admitted it)  And it's much easier (and tastier) to eat wings, or pizza, or Pei-Wei, or Chipotle, or insert-unhealthy-yummy-food-here rather than cook something at home.  We've been doing better about making dinner at home, or having a can of soup if we (and by we I mean I) don't feel like cooking, rather than a huge somethin' or other from whatever our take out choice of the night is.  And we had just gotten into a habit of drinking almost every night.  We'd say we were going to be good, then have a long day at work, and cave.  We have a readily available selection of both wine and beer in our house, and we both enjoy it.  But we almost were drinking it just because...rather than water, or milk, or something else better for us and less expensive.

I don't think we'll last forever on this strict plan, but at least if we can get back out of the bad habits, then occasionally won't be nearly as often.  And with that, I'm off to cook dinner - Eat Live Run's beef tenderloin with apriot and olives.  Without the wine.