Congrats, Shari, on the loss this week!! That's phenomenal! You're pictures are great. Your foodlog looks good, too. Quick question. You had 1 serving Shari's pumpkin loaf with 50g protein. What is that? Do you have a recipe? Thanks!!
Here's my yummy food for today. It's a Chicken Prosciutto Turnover in wine sauce with brown rice, steamed snap peas, and grape tomatoes on the side. I even have a banana for dessert!
This is my lunch portion. I've figured out that I do much better eating about 1/4 of OBM for breakfast and supper and then about 1/2 for lunch. It seems to be working better for me with most meals.
After doing a split up meal approach one day, I've decided OBM is probably a little easier to manage during the challenge. I'm spending a lot of time on training and I have too little extra time as it is! Making OBM simplifies the whole process.
Recipe for Chicken Prosciutto Mozzarella in Wine Sauce - 2 servings
30g Boar's Head Prosciutto di Parma (2 thin slices)
26g Mozzarella cheese slices (2 slices)
375g boneless skinless chicken breast pounded to 1/4" thickness (2)
10g butter
1 fl.oz dry white wine
2 tsp parsley
Pound each chicken breast until 1/4" thick. Place 15g prosciutto (one thin slice, fat included), 23 g mozzarella slice on each flattened breast and fold in half. Secure with toothpick, if desired. Heat small amount of butter in small non-stick skillet over medium high heat (I used just enough to barely coat the bottom because I was saving the butter for my rice! I suppose you could put all the butter in the pan and then pour the sauce over your rice. Same idea...) Saute chicken 3-4 minutes per side until chicken is barely opaque throughout. Add wine and simmer 5 minutes. (I covered the pan). Remove chicken to plate. Add parsley to wine sauce and simmer to reduce sauce. Pour over chicken. Per serving: 322 calories, 1g carbs, 9g fat, 56g protein
Adapted from
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