I have two ladies to thank for my lunch and dinner yesterday – but I’ll get to that in a minute!   One of things I got in my BSI win from Megan was Trader Joe’s cranberry instant oatmeal – I loved it!  You can’t tell from this picture, but its in the bottom!  I had 4 ounces of diced honeycrisp apple (on sale for .99 a pound!) and 1/2 ounce of smoked almonds.  This held me surprisingly well!

Peggy posted a recipe for Buffalo Chicken Soup and I thought the idea was genius!   I adapted it slightly, as I didn’t toss the chicken in flour before cooking, and I added another cup of broth to make each serving 1.5 cups, and I reduced the Frank’s hot sauce to 1/2 a cup which was the perfect amount of heat.  I think Allison and Marissa will approve of this soup!

Buffalo Chicken Soup


8 ounces chicken breast
1 tablespoon butter
1 tablespoon olive oil
6 ounces carrot
6 ounces celery
4 cups chicken broth
1/2 cup hot sauce
1 cup noodles


  1. Heat olive oil in stock pot. Add diced chicken and cook until almost done. Remove chicken and add butter. Saute carrots and celery for 10 minutes.
  2. Add chicken broth, hot sauce and noodles and cook until noodles are done – about 10 to 15 minutes. Add chicken back in and simmer for 5 minutes.
  3. Serve with sprinkled blue cheese

Makes four 1 1/2 cup servings:  Each serving:  270 calories, 10 fat, 16 carbs, 2.4 fiber and 25 protein.

I didn’t over cook the carrots or celery either, they still had a bite to them
I also cooked the chicken on the side and didn’t put it back until the last few minutes for fear of overcooking the chicken
then came the liquid gold – 1/2 cup Frank’s hot sauce to the broth! šŸ˜€

can you see the flecks of hot sauce??!! YUM!

I had a spinach and cheddar quesadilla on the side and two clementines

I was on my own for working out.  I had every intention of doing Bob’s Boot Camp workout, but when I got to the gym I realized I left it on my desk.  I looked in my bag and saw that I had Jillian’s Fat Banish DVD and decided to do that.   It said on the back it was a 45 minute workout, so I thought, no problem – that will still leave me time to shower and get back to my desk.

Well it seemed like the never ending DVD and I soon realized why – the 45 minutes was the “core” of the routine, with the warm up and cool down, it was a 55 minute tape!  Needless to say I took the quickest shower of my life – another bonus of being low maintenance! šŸ˜€

For dinner I have Angel in the Kitchen to thank.   Tony and I had been talking about Greek chicken since seeing it on Diners, Drive-Ins and Dives.  When I saw her recipe I knew it would fit the bill!  Best part?  I put together the marinade on Sunday so all I needed to do was pop it in the oven when I got home – perfect!  Since I followed her recipe to a T, click on her link above for the recipe.   It was probably the juiciest, tender bone in chicken I’ve ever made.  While I thought the lemon would maybe over power, there was just a hint of it.

here is how it looked after marinating – I removed the lemons though before going to the ove
I also cook my chicken on a rack so any fat drips off
tender+juicy= perfect! My piece was 5.6 ounces bone in, so I figured I had about 4.5 ounces of chicken breast

While the chicken was looking I was trying to figure out what side to make when I saw three small baked potatoes in the fridge.  I quartered them and fried them in the deep fryer – so crunchy on the outside but tender on the inside!

from blah
to Wow!

When figuring out my calories for dinner, I added 1 tsp. of oil between the marinade in the chicken and the deep fryer.  Best part about the deep fryer is that it holds the right temperature – I don’t think we’ve made anything that tasted greasy (but I do need to put it back down in the basement so it isn’t in plain site!) šŸ˜€

Stats for the Day:  55 minute Jillian DVD



(side note – for those of you keeping score at home, you need to add about 150 calories to my day – for the peanuts I ate after dinner!)

Alright, time to get the coffee going and pull my green eggs and ham out of the oven.  You’ll have to come back tomorrow to see how it turns out.

Still waiting for last weeks host to pick a winner for Parmesan cheese and choose a host for this week – hopefully I’ll be able to update that tomorrow.

Oh, and both Tastespotting and Foodgawker accepted my bread picture from yesterday –  how cool is that! šŸ˜€

Who’s excited Biggest Loser is on tonight??!!