Sunday, June 12, 2011

My Newest Passion: Cooking to Lose

If you follow my business FB page, you know that I have lost 27 pounds since mid-January of this year. An awesome accomplishment for anyone. I am continually asked, "How'd ya do it." The answer is found in the Diary of a Blimpy Girl Episodes which I am currently journaling. Besides a love for all things soap, I have acquired a new love to "Cook to Lose." My Blimpy Girl Episodes will eventually become part of this blog.

Trust me, I am NOT a cook, nor have I ever enjoyed cooking. This is a whole new arena for me and I look forward to sharing my journey with you. I know my blog is mostly about soap related things (and occasional posts about family). But this is a new chapter in my blogosphere. So many struggle with weight gain and if my Blimpy Girl Diary can help... I am there for you!

The photos shown in this post are from Diary of a Blimpy Girl: Episode 20 (Chicken China Town). This is an incredibly low calorie dish that is bursting with flavors. It has a little kick for those of you craving a hint of spiciness. This is actually my improvised version of a recipe I found in the recipe book. I found that recipe to be boring with no real flavors, so I added my own touch. I liked it so much, I am sharing.

This recipe makes 5 to 6 servings (1 cup per serving) at about 200 calories with the side salad shown. I must tell you that I could barely finish the full serving. I also added a small side salad and a glass of Pinot Grigio wine. Not a wine drinker? Pour yourself a glass of sparkling water in a wine glass.... zero calories!

Here's my Chicken China Town recipe:

Packet (about 1 ounce) dry fried rice seasoning mix

1 ounce rice noodles

Pinch or two of garlic powder
Pinch or two of ground ginger
1 Tablespoon lite soy sauce

2/3 cup fat-free liquid egg substitute (not eggs whites, but the actual egg substitute)

2 cups diced carrots and peas

2 cups cooked brown rice

6 ounces chicken breast cut into bite size pieces

3 tablespoons tamari sauce (you can also use lite soy sauce)

1 tablespoon rice vinegar

6 tablespoons white wine (you can substitute sherry if you don't have white wine)

2 teaspoons Splenda sugar substitute

1 teaspoon sesame oil

1 cup fat free pork broth

2 teaspoons corn starch

1/2 to 1 yellow bell pepper cut into bite size chunks (you can substitute 1 cup bean sprouts or mushrooms)

1 scallion chopped

1/2 teaspoon red pepper flakes

Scramble egg substitute in fry pan with non-fat spray oil and cut into bite size pieces. Set aside. Using same fry pan (lightly coated with non-stick spray oil) warm the peas & carrots. Remove from skillet and set aside in same dish as your egg bites.

Weigh the rice noodles to equal 1 ounce. Place noodles in a bowl of hot water for 10 minutes. Drain water and chop noodles into 1-inch lengths. Set aside with veggie/egg bites.

Respray skillet and cook chicken bites until slightly crispy brown. Add brown rice and seasoning mixture and stir. Add veggies, rice noodles and egg bites thoroughly mixing into the rice mixture. OK, now time to prepare the yummy sauce...


Combine white wine, rice vinegar, sugar, red pepper flakes, tamari sauce and sesame oil in a bowl. Stir well and pour over the skillet mixture. Allow this to cook for several minutes over medium heat. While cooking, add cornstarch to the pork broth. Whisk until blended. Pour broth over the skillet mixture and cook until thickened. Season with salt/pepper. Add diced scallions to each portion served.

That's it! Plate it up and enjoy.

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