2-Week Challenge - Day Six

What a gorgeous day! Today's food intake is:

8:45am
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Oatmeal pancake (with egg whites and dry oatmeal, splash of sugar-free vanilla)
Asparagus
EFA
Joint Repair
Multi
Tried Latte again, but it wasn't satisfying - stuck to black coffee

11:45am
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Rotisserie chicken (from grocery store)
Corn tortilla
Corn
Carrots and asparagus

2:35pm
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Chicken breast
Brown rice
Carrots
EFA

4:00pm
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Black coffee

6:15pm
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Steak (again!)
Brown rice
Green beans
EFA
Joint repair

Great day and finally ate 4 times today...

After a nice day like today, here is a marinade recipe for the grill or you can bake. This goes great with one of the potatoe dishes from the other day...

Mustard-Rosemary Marinade
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Serves two, so again, may want to double or triple if making for the family. Use for grilling, baking or microwave. Especially good with chicken breast or turkey cutlets and the occasional pork tenderloin.

2 Tbsp Dijon mustard
2 Tbsp lemon juice
1-2 cloves minced garlic
1 1/2 tsp dried rosemary
Fresh ground pepper to taste

Combine ingredients in a small, flatt gflass baking dish. Add two chicken breast halves, skin removed, turning to coat with mixture. Refrigerate at least one hour or overnight.

To grill, shake off excess marinade and cook over medium-high flame for 30 or so minutes, avoiding charring.

To bake, cover and cook at 375 degrees for about 45 minutes.

To microwave, cover with waxed paper and cook on 80% power for 10-13 minutes, rotating half way through, let stand 2-3 minutes before serving.

Serves 2. 153 cals, 24-30g protein, 2g carbs and 3g fat per serving

Enjoy!!

Beth