Thursday, March 6, 2008

The 2-Week Challenge - Day Four

Today was an excellent day and slept in late but all went well!!

Here's a short post...

9:45am
--------
egg whites
red bell pepper
oatmeal
EFA
Joint repair
Multi
Latte - but it wasn't as satisfying as a few days ago ;-(

1:30pm
---------
Leftover chicken breast
Brown rice
Red bell peppers
EFA

5:00pm
---------
Turkey meat
carrots
Tomatoes
Black coffee
EFA
Joint repair
Multi

9:30pm
--------
Protein shake (cause I ate dinner so early)

ZZZZ, ready to rest since it's vacation... but wait! A recipe for you follows...

Roasted Red Pepper Sauce
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Makes 2 cups. I usually double or triple this recipe and save and freeze! This sauce gives the texture of a cream-based sauce with very little fat and calories! Try it on your fish or chicken... it's even good on rice (or pasta, of course)

4 large red bell peppers, roasted (roast for 15-20 mins at 400 degrees turning a few times in a pan coated with non-stick spray) and cut into strips (reserve 1/2 cup)
2 tsp. olive oil
1/2 cup chopped onion
2 cloves minced garlic
1/2 cup dry white wine
1/2 cup vegetable broth
1 tsp. chopped fresh thyme
Salt and fresh ground pepper to taste

Roast peppers first. Then in large skillet, begin with olive oil then combine red pepper strips onion, garlic and wine. Cover and cool over medium-low heat for about 20 minutes (or until onion is very tender). Transfer to a food processor and add broth then process till pureed. Transfer back to skillet and heat until mixture is "reduced" to 1 1/2 cups, stirring frequently for about 15 minutes. Stir in reserved pepper strips and thyme and season with salt and pepper.

* Soup stock recipes are available, ask me or try Swanson's Broth, or go to Whole Foods for an organic selection

Serves 4. 40 cals, 1g protein, 4g carbs and 1g fat per serving

Enjoy!

Good luck as you approach the weekend! Looking forward to your comments. Where are your comments? :)

Beth

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