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Hi Tracy!

I am averaging 1200 to 1300 calories a day and between 25 to 30 grams of fiber a day.I am keeping a log. A dietitian once told me that people should never dip below 1000 calories/day. She actually felt that between 1200 and 1500 calories (depending on how much weight you have to lose) is the best daily caloric range. I have a lot to use!

Hello Everyone!

I am glad to be here again. I am so looking forward for a positive attitude and results in my diet. Haven't been really strict on it but have lost 1 pound since mid Monday. I cheat quite a bit. Ouch!
Anyway besides drinking everyone "famous shake" I am not willing to sacrifice my taste in food. I mean - my real meal. I guess who doesn't, right. Unfortunately I am also quite a cook and happy with what I cook. That makes it VERY difficult. So I made this promise that I will drink the shakes in the morning and in the afternoon but will eat good for dinner with moderation and watch the calories as well. Since I have a million cook books (ya -ya -ya) and with my experience in catering business I thought of sharing with you guys the recipe I found that won't kill us! I know lots of us don't cook that much - that's ok. But if you want to give it a try over the weekend - here you go. Good stuff, taste wonderful too. Leftover? Don't worry - freeze it and have it for your next meal.
I know it is above than 300 calorie, but just reduce the portion a little, then you'll get the right amount you need!

Till next time, warm regards from Genie's kitchen

Here you go............

ARROZ CON POLLO
4 t. olive oil
1 ½ pounds chicken parts, skinned
1 t. paprika
¼ t. salt
¼ t. freshly ground pepper
1 green bell pepper, seeded and chopped
1 celery stalk, chopped
1 onion, chopped
2 garlic cloves, minced
1 (14 ½ oz) can stewed tomatoes
½ cup low-sodium chicken broth
2 T. water
2/3 cup white rice
1 T. capers, rinsed and drained
½ t. dried oregano
½ t. saffron threads, crushed
1 bay leaf
1 cup frozen green peas
1 cup chopped roasted red peppers
Preheat the oven to 350 F. In a large nonstick skillet over medium heat, heat the oil. Add the chicken and sprinkle with paprika, salt and pepper; cook, turning frequently, until browned 8-10 minutes. Transfer the chicken to a shallow 2-quart casserole.
In the skillet, combine the bell pepper, celery, onion and garlic, cook stirring frequently until softened, about 4-5 minutes.
Stir in the tomatoes, broth and water; bring to a boil. Remove from the heat; stir in the rice, capers, oregano, saffron, and bay leaf. Transfer to the casserole. Cover and bake until liquid is absorbed, about 15 minutes longer; discard the bay leaf before serving.
***Per serving (1/4 of casserole): 333 Cal

Thanks for sharing Genie!

This sounds quite tasty and will add a little variety to my meals; I will give it a try this weekend!

me too! I'm gonna try this recipe as well. thanks!

Just some FYI...I would ask a professional about the soy thing with men - I heard there is a link with colon cancer and soy with men.

BUT, NOT with women. It's fine with us!

Oh that's good to know Hope...

My husband is having one shake with me for breakfast, but he bails out for lunch.

I am having a terrible hunger issue in the afternoon. I want to eat salty real food around 2 or 3...

I am gonna try to have a healthy snack (sweet in taste won't appeal to me) maybe a piece of low fat cheese with a toast.... in the mid morning to see if it curves my afternoon appetite.

Any of you dealing with this issue?

I have lost 4 pounds since Mon, but I am had my period, so the weight gain was due to it...

Maybe the hunger issue is also because I am with my period.

Regards,

-A

PS Thanks for the recipe Genie,

Okay, I bought everything today. My biggest concerns are:
#1. Not getting in all the soy protein as Soy milk only has 6g in it.

#2. My Whey protein calls for you to add 2 scoops of powder for the recommended serving to get the 20 grams...but the recipes all call for 1 scoop!

Can anyone shed some light?

Thanks!