Sorry, but I've got to boast. Tonight I had the most DELICIOUS dinner and I attribute it to my cast-iron skillet. The meal itself was really basic - marinated chicken breasts with peppers and onions and half an avocado. Here's what made it so yummy:
- The marinade I used was a packet of Buffalo seasoning combined with 1/4 cup cider vinegar and 1/4 cup water. I had the chicken marinating in it for about three hours.
- After pre-heating the skillet (with a spray of Pam to coat the surface), I seared the chicken on either side so it was nicely browned.
- Once the chicken was on its way to being cooked, I filled the rest of the skillet with a frozen mixture of peppers and onions and covered it was a piece of aluminum foil.
- I turned the chicken a couple of times while it was cooking, but basically let it cook on its own and let the liquid from the frozen veggies keep everything moist.
- Once everything was all cooked and portioned out, I added my avocado to the bowl and chowed down. YUM!
What I love about the cast-iron skillet is the ease of use. A spritz of Pam and the cooking surface is good to go. Clean-up is a breeze with the skillet as well - just a good scrubbing (with no soap) under hot water, followed by a rub-down with olive oil. I had finished all my clean-up before dinner was ready to be eaten!
Protein/Fat Day:
- Meal 1:
- 3 egg whites
- 1 whole egg
- Meal 2:
- 1/2 scoop protein powder in water
- 2/3 oz almonds
- Meal 3:
- 4 oz lean meat
- 1/2 avocado
- Peppers and onions
- Meal 4:
- 4 oz lean meat
- 1/2 avocado
- Peppers and onions
- Meal 5:
- 1/2 scoop protein powder
- 3 tbsp peanut butter
Felt pretty strong and energized with the session.
Weigh-in: ~154
Happy that the weight continued to come down while out of town over the weekend. More proof that eating clean and staying on plan does make a difference.
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