April 4, 2006 08:54 - Weight Loss Diary 13
This weight loss diary entry shows a good week on the surface, but it may all change next week when things get back to normal. To lose three pounds (1.48 kilo's) sounds fine but this level of weight loss is unsustainable. (Read Article)
April 10, 2006 10:48 - Weight Loss Diary 14
You really can eat anything that you like and still lose weight. There is no secret other than plain common sense. (Read Article)
April 17, 2006 08:47 - Weight Loss Diary 15
My weight loss diary started ten weeks ago to cover an eighteen week program. This is the final article because it was achieved in just ten-weeks without giving up any food that I like. (Read Article)
April 27, 2006 09:40 - Quick Coated Chicken Breasts
Quick coated chicken breasts make a perfect midweek quick meal dinner that is not only full of flavor for the adults but adored by children. The entire recipe takes around 30 minutes to prepare and cook and is delicious when served with a simple green salad.Ingredients:
To serve 4 people - you can adjust as you wish.
- 4 boneless chicken breasts.
- 2 Tablespoons of Dijon mustard.
- 2 Tablespoons of cream (some people like to substitute this with creamy Italian dressing)
- 2 Tablespoons of chopped Parsley leaves - I prefer the Italian flat Parsley.
- 1 teaspoon of dried thyme.
- 2 Tablespoons melted butter.
- Salt and pepper to taste.
If you wish to make your dish really special why not make a sauce?
Method:
- Pre-heat oven to 400 degrees F (200C)
- Combine mustard and cream (or creamy Italian dressing) in a dish.
- Mix other ingredients into another shallow dish and toss with the melted butter. Mix well.
- Spread mustard and cream mixture on both sides of the chicken breasts.
- Pat crumb mixture, with salt and pepper to taste, onto both sides pressing firmly.
- Bake in pre-heated oven for 18-24 minutes depending on size of breasts. The chicken is done when piersced with a skewer it releases clear juices only.
Serve with either saute potatoes and french beans or a green salad. This is a children's favorite recipe and that's an added bonus.
A glass of chilled Reisling will turn your meal into a special occasion.
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