I've been out of town all week. I went to a retreat in Dallas for 3 days, which is associated with a consulting job, and every day they provided 3 delicious meals along with 2 snacks and constant candy on the tables. I resisted all the "bad" stuff as much as possible and went for walks around the hotel when the snack breaks came. Now I'm in California for a few days to visit my little grandson. I went to WW down here tonight to weigh in - and actually lost 3.5 pounds! That's HUGE considering all the temptations I've had all week! And it brings my total loss in 4 weeks to a little over 9 pounds. Cara and I are "living healthy" here with lo-cal meals and exercise. This morning we went for a two mile walk with William in the stroller, we strolled the mall in the afternoon, and in the evening I went to Curves while she had her exercise class. We made grilled chicken, couscous and black bean salsa for dinner. We found a chicken tikka masala recipe which we will try out tomorrow. This sounds luscious so I can't wait to try it. Here's the recipe:
Chicken Tikka Masala
2/3 cup(s) low-fat plain yogurt
1 tbsp fresh lime juice
1 tsp ginger root, fresh, grated
2 medium garlic clove(s), minced
1 tsp ground cumin
1 tsp ground coriander
1/4 tsp black pepper
1 pound(s) uncooked boneless, skinless chicken breast, cut into 2-inch chunks
2 tsp olive oil
1 medium garlic clove(s), minced
1 small jalapeno pepper(s), minced
1 tsp ground cumin
1/2 tsp paprika
8 oz canned tomato sauce
1 cup(s) fat-free evaporated milk
1/4 cup(s) cilantro, fresh, chopped
2 cup(s) cooked white rice, basmati, kept hot
To prepare chicken, in a large bowl, whisk together first seven ingredients; add chicken and toss to coat. Cover bowl and marinate in refrigerator for 1 hour and up to 24 hours.
Preheat outdoor grill, stovetop grill pan or nonstick skillet.
Skewer chicken pieces onto four metal or wooden skewers. Grill or cook skewers in a hot skillet until chicken is cooked through, turning frequently, about 5 to 7 minutes. (Make sure to soak wooden skewers in water for 30 minutes to prevent charring.)
To make sauce, heat oil in a large, high-sided skillet (or wide saucepan) over medium heat. Add remaining minced garlic clove and jalapeno; cook, stirring occasionally, 1 minute. Add remaining teaspoon of cumin and paprika and stir to coat. Add tomato sauce and evaporated milk, reduce heat to low and simmer 5 minutes, stirring frequently.
Remove grilled chicken from skewers. Add to tomato mixture and simmer 1 minute to heat through. Remove from heat and stir in cilantro. Serve with rice. Yields about 1 cup of chicken mixture and 1/2 cup of rice per serving.