I sometimes bake a batch of pumpkin protein cakes and if I'm in the liquidizing/baking mood I'll make a huge batch of protein pancakes to freeze in pairs.

Otherwise I prep stuff in the AM. I make protein pancakes, or smack something on the foreman while brekky is cooking.

Someone wasn't keeping an eye on her little containers! She had to have brown rice whizzed with egg whites for breakfast!

Better get that crockpot out. Actually it wasn't bad.

Hmm that sounds bizzare!

Brown rice porridge omelet???

I think I'll stick to my cottage cheese on toast with jam thank you very much!

Does it have to taste good if it makes me ?


It doesn't really matter what I eat in the morning ... I just have no appetite for breakfast. So ... good percentages and hot black coffee to wash it down quickly.

I have to make protein pancakes again today.

I don't do so much food preparation as mental prep. I know where my meals will be, which ones on the road, and what I will have control over. I have lots of water with me. I also know what, where and when my exercise will be. This time of year, I have to be aggressive about staying on track or I can make myself crazy.

FRAN - Wondering if something is wrong with your oven themostat???

I am putting a foodsaver on my birthday list, I don't think DH will get it for Christmas, he is like that, doesn't like to give kitchen stuff for presents especially Christmas.

Oatmeal and yogurt??? got to try that.

You are all hardcore, my weekends tend to be more lax and I do take a FREE meal now and then. I may try another batch of brown rice jaok, chinese rice cereal, more of a soup and you add anything you want, protein (egg), veggies tends to be savory rather than sweet, just leave off the fried dough I used to have with it.

Liza, thanks for the suggestion, but the oven cooks brownies JUST fine.

I think I just basically really don't like a whole chicken breast unless it is topped with bbq sauce, cheddar cheese and green onions (which of course are now taboo!) I think it's called a monterey chicken in some of the chain restaurants. After one of those, a simple baked one makes me want to gag!

Fran,

I take chicken breasts or chicken breast tenders and marinate them for 30 minutes or so in lemon juice, dijon mustard, splenda, and a little dash of salt. Then I 'fry' them on the stove in a non-stick pan coated with cooking spray at medium-high heat 'til done. Yummy! My DH and DDs love them too. We eat it hot off the stove that night, cold on salads the next day, cold on sandwiches the day after that, etc. And the marinade has negligible calories. The chicken breast tenders are very fast because I can pull them out of the freezer and defrost quickly.

Just another chicken idea!

Lindy

Lindy, I do a similar marinade with dijon mustard and balsamic vinegar. It's actually an adaptation of a WW recipe from Simply the Best. Very yummy.

Pat,

Sounds great! I LOVE balsamic vinegar. I think I'll try it later this week!

Lindy