MOUGHI's CalorieKing blog
Friday, Jun 26 2009 - slowly but it's coming off
View MOUGHI's food & exercise for this day
I lost a little weight this week which is good thing. I am especially happy about this because I haven't been focusing on logging every day but every other day and on the opposite days trying to stay in the routine exchanges and portion sizes etc. I will be getting better about logging to find out my exact calorie count for the day because that is an assured way to know I am staying on target. This week has just been super busy and I haven't had the time to sit down at the computer and plan though.
One other thing I wish CK would add to their sight that My Food Dairy.com offers is a recipe analysis since I make up my own recipes all the time. You can do this on the food dairy we have, but it is a long dragged out procedure that takes a lot of time. Speaking of making up a new recipe, I did one last night after reading up on different low fat enchilada recipes. I made my own using less than three tbs of olive oil for 8 servings. I grilled my veggies and meat my grill after marinated them in some of that oil and spices. ( the veggies were cut up and put into my grill wok ). Then I prepared the sauce and simmered it to let the spices mingle in the sauce and to get the can ting out of the flavor. I soaked the tortillas in the sauce to soften them instead of using the traditional method of pan frying them in some oil. This worked great.
Then I measured out and ounce of meat and put in some grille veggies ( onions, green and red peepers, portabello mushrooms ). I then rolled them up and there was enough sauce to glaze the tortillas. There was leftover veggies so I put them around the six corn tortillas I made. Then I used low fat mexican blend cheese and sprinkled it on them. I covered the pan with foil and cooked at 350 for 20 min. At 20, I uncovered and cooked for ten more minutes or until the cheese was finished melting.
You can uses what ever sauce you like on these. I used a red sauce with chipolte salsa mixed in it plus some cut up onion and extra added spices. Then I simmered it. Next time I will do a red sauce and mild chili sauce that I saw at HEB with spices and use this.
For vegetarians leave out the meat or put in the Morningside grilled chicken pieces.These were really good in my enchiladas.
One other thing I wish CK would add to their sight that My Food Dairy.com offers is a recipe analysis since I make up my own recipes all the time. You can do this on the food dairy we have, but it is a long dragged out procedure that takes a lot of time. Speaking of making up a new recipe, I did one last night after reading up on different low fat enchilada recipes. I made my own using less than three tbs of olive oil for 8 servings. I grilled my veggies and meat my grill after marinated them in some of that oil and spices. ( the veggies were cut up and put into my grill wok ). Then I prepared the sauce and simmered it to let the spices mingle in the sauce and to get the can ting out of the flavor. I soaked the tortillas in the sauce to soften them instead of using the traditional method of pan frying them in some oil. This worked great.
Then I measured out and ounce of meat and put in some grille veggies ( onions, green and red peepers, portabello mushrooms ). I then rolled them up and there was enough sauce to glaze the tortillas. There was leftover veggies so I put them around the six corn tortillas I made. Then I used low fat mexican blend cheese and sprinkled it on them. I covered the pan with foil and cooked at 350 for 20 min. At 20, I uncovered and cooked for ten more minutes or until the cheese was finished melting.
You can uses what ever sauce you like on these. I used a red sauce with chipolte salsa mixed in it plus some cut up onion and extra added spices. Then I simmered it. Next time I will do a red sauce and mild chili sauce that I saw at HEB with spices and use this.
For vegetarians leave out the meat or put in the Morningside grilled chicken pieces.These were really good in my enchiladas.
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