[QUOTE=ChipnDip;5013151]Good idea!! Thank you!!

ok today was a 90% for me, too many no-nos but I am going grocery shopping tomorrow so back on track again!

And if that doesn't work, the company where I buy my omegas has a liquid form.
I DO NOT buy IP omegas. They smell fishy. That is rancid fish oil you smell.

Great, thanks for the encouragement and ideas! Lisa, your reply makes me think I should check out other ones - not looking forward to a fishy smell

There are definitely different qualities of fish oils and worth looking into. Another tip I got though was to freeze any fish oils. They will thaw into your system but you don't get that "fishy taste" because they are farther into the digestive process by the time they thaw. Not sure if that is "legit" advice but may be worth a try if you do have an aftertaste.

I was starving and on the road yesterday, driving kids from activity to activity, and I broke down and got a protein wrap from In and Out. Only lettuce, meat and cheese but 520 calories, 39 fat grams and 5 carbs! Have not eaten that many calories/fat in one sitting for month! Feel a little guilty.... Back on the horse today...

If they already have the fishy smell, freezing them does nothing to reverse the fact that they're rancid. Rancid oils are pro-inflammatory, instead if anti inflammatory

I take Carlson's Finest Liquid Fish Oil recommended to me by my naturopathic Doctor. It's wonderful and has a nice fresh lemon flavor. It is processed and bottled in Norway so it is super fresh. Also it is regularly tested for it's potency, freshness, and purity by an independent FDA-registered laboratory (important that an FDA approved independent lab is used) So I have peace of mind that it is always fresh and free from mercury cadmium lead PCB's and 28 other contaminants that they test it for.

Wow, I was reading through this awesome thread and found this recipe! It sounds so good. Can't wait to make these!

It seems like a lot of work if you follow protocol to remove the skin - what is left of the wing? (so obviously skin stays on and that's what cooks the fat into the chicken) I also would really watch the amount of oil/butter (?really?'butter' from a coach?)... I have an oil "spritzer" that disperses a small amount of oil evenly. It's great for zuchinni chips etc. so maybe something like that would minimize the oil on it... I'm feeling "hesitant" about this recipe (as delish as it sounds!)...

I agree... Seems more like a once in awhile maintenance meal!

I do use chicken tenders or large drumsticks with skin removed... Grill and then douse in wing sauce (no need to add oil). Then I use WF blue cheese dressing and put the tenders over lettuce Ir have the drums, blue cheese and add celery.

Yea I think so too. Probably why her Coach said to make them occasionally as a treat.

I had an oil spritzer that I got at a pampered chef party years ago, I never thought of using that for when I roast my veggies. Good idea! Hmm, wonder where I put that at??? LOL!

Oh that sounds so good JLUS! YUM! How is the WF blue cheese dressing? I saw that at the store last week and wondered if it was good.

I have crushed up different packets to use as "bread crumbs" for my meat -- I like the spicy ones. It's a bit of a waste of a treat though so I don't do it too often. But if I need a crunch "crust" or something, a few southwest curls go a long way

It's pretty good... Not as sweet as some of them (though it foes have a sweetness to it but not terrible.) I can taste a "blue cheesiness" to it.i usually mix some of the hot sauce into the dressing as well! Meat and veggies served over lettuce us a very filling meal!