How this Fast Diet Lifestyle works: Eat these meals tomorrow. On Monday, eat the meals that will be posted on Sunday. Eat sensibly the other days of the week. That’s it. Simple way to lose weight and be healthier.
Alice in Wonderland? Alice Cooper? No, Alice Margaret Ziegler who was born on November 15. Were she still with us, she would celebrate her 99th birthday tomorrow. My mother would not have wanted to see her 99th year. When she was a young woman, she couldn’t imagine wanting to be 40! Born, raised, and educated in Pennsylvania, she moved to Maryland, Texas, and Connecticut as my father changed jobs. “Whither thou goest” was high on her list of wifely priorities. She loved gardening, herbs, reading the classics, crossword puzzles, English history, Mozart, dancing, poetry, ice cream, hot dogs, and my father. I see her in a look in my sister’s eye. We often quote her aphorisms. She is still with us. Since she was a devoted Anglophile, she would approve of Kippered Eggs for breakfast. And for dinner, the meal I used to prepare for her birthday: Chicken and Dumplings. Here’s to wonderful memories of my wonderful mother.
Kippered Eggs: 294 calories 9.4 g fat 2.7 g fiber 18 g protein 34 g carbs [31 g Complex] 217 mg Calcium PB GF Kippers are traditionally served with eggs, but why not have them in eggs? We did and it is terrific!
1-½ two-oz eggs HINT: If you are serving one person, crack three 2-oz eggs into a small bowl or glass measuring cup. Whip up those eggs and pour half of their volume, into a jar with a lid and put it in the ‘fridge for next week 0.4 oz kippered [smoked, salted, dried] herring ¼ tsp dried mustard 1 tsp lemon or lime juice 4 sweet cherries 5-6 oz green smoothie or fruit smoothie or natural apple cider blackish tea or blackish coffee or hot water with lemon
The night before: Soak the kipper fillet in warm tap water for 30 minutes. Mince the fish. In a small bowl, combine the juice and mustard, then mix in the fish. Leave it until morning. Next morning: Put the fish with its flavorings into a lightly-spritzed hot non-stick or cast iron pan and warm them. Whisk the eggs and pour over the fish. Let the eggs cook without disturbing them, then fold and plate with the cherries. The beverages are a nice counterpoint to the savory richness of the eggs and herring.
Chicken & Dumplings: 293 calories 6.8 g fat 4.6 g fiber 37.8 g protein 30 g carbs 67 mg Calcium PB This was a real hit in my parents’ Central Pennsylvania home and it is still a favorite with us. Be aware that it is best made over 2 days, but it basically cooks by itself with a few busy bouts by you. Worth the time and effort. AND this recipe serves 4 [four] people, so have a party serving this great make-ahead meal. If you serve one or two, make the whole thing anyhow, package and freeze the remainder.
3 pound whole chicken, preferably a fowl although you will get more meat from a fryer ½ cup onion, chopped 1/3 cup carrots cut as coins ½ cup celery, chopped bay leaf + 3 peppercorns 1.5 tsp Worcestershire sauce 2 Tbsp white whole wheat flour 4 dumplings [see ..Not by Bread.. II-7-’18] per person: ¼ cup green peas
Cut up a 3 pound chicken into leg quarters, breast quarters, back, wings. In a large pot, brown the chicken in a little oil on all sides. Add the vegetables, bay leaf and pepper and water to cover. Simmer on the cooktop for 45 minutes. Add 2 tsp salt, cover, and simmer for another 45 minutes. Strain off the stock and let the fat rise to the surface to cool. Discard the fat. Reserve the vegetables. Cool the chicken and remove the skin. Pull off the meat in chunks: you will use 17 oz meat by volume. You could stop here. HINT: save any remaining stock and chicken for excellent soup. You could stop here.
Measure ¼ cup of stock and whisk in the 2 Tbsp whole wheat flour to form a paste. Meausre 1.5 cups stock and pour into a stovetop-safe serving dish along with the Worcestershire sauce. Add the flour water paste and stir to incorporate. Put the vegetables and chicken meat into the dish and adjust seasonings to taste. You could stop here. When ready to serve, prepare the dough for the dumplings. Heat the chicken mixture and place 4 dollops of dumpling dough on the warm chicken. Let it all bubble gently for 15-20 minutes, then cover the dish and continue to cook for another 15-20 minutes. Steam the peas and pour over the top of the dish before bringing to the table. Serve this simple classic proudly.
Breakfast, single portion
|1 two-oz egg||1.5 two-oz eggs|
|oil cured black olive||Parmesan cheese|
|Gouda cheese||chive + kiwi fruit|
|mushrooms + applesauce||ricotta cheese, reduced fat|
|Whatever you need for your smoothie||Whatever you need for your smoothie|
|Whatever you need for your hot beverage||Whatever you need for your hot beverage|
|Vindaloo seasoning + garlic||chicken breast + Parmesan cheese|
|mushrooms + pork + ginger||fresh bread crumbs + cottage cheese|
|canola oil + onion + cider vinegar||mozzarella + salad greens + carrot|
|broccoli + brown rice + sugar||marinara sauce [see Saucy, 6 Dec-’17]|
|Sparkling water||Sparkling water|