Me Taking Pictures

Temptation

Today I:

• started back on the South Beach diet
• ate a piece of cake
  
• ate half of a fried donut
• walked for 15 minutes at lunch

Well, I got about half of it right!

Gas day

I got on the scale this morning...

and after I picked myself off the floor I decided I that better start dieting immediately. So this is what I had for breakfast.

I think I need a reboot.
 

Megan came home for dinner

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Stuffed Chicken Breasts

We eat boneless chicken breasts every week, both because they are reasonably healthy and because I like chicken breasts. I'm always on the lookout for interesting recipes and I found a bunch on the New York Times website. The first one I tried (well, Wayne actually made the dish) was the Crispy Stuffed Chicken Breasts with Ham, Cheese and Sauerkraut. They were very, very good.

While it looks like we're eating on a wrinkly old sheet it is actually a wrinkly old tablecloth. Wayne decided a white tablecloth would look nice. Yeah, right, especially after the black cat decided to take a walk across it and we had red wine for dinner.
 

Tucker

The crazy dog

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Cats

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Quiche

Quiche for dinner! Not exactly diet food, but good. I made it with a crust this time but I think I prefer it crustless.

 

I sort of used an Emeril Lagasse recipe. However I used a frozen pie crust and for the filling:

• 4 strips of bacon, cut into 1/2" pieces
• 1 cup grated cheddar cheese
• 4 eggs
• 1 1/4 cups light cream
• Pinch of kosher salt
• Freshly ground black pepper
• Freshly grated nutmeg

Bake the pie crust for 15-20 at 375 degrees. Let cool while you cook the bacon. Sprinkle cooked bacon and cheese over the bottom of the pie crust. Mix the eggs and cream with the seasoning and pour into crust. Bake for about 30 minutes until the custard is set but still a little jiggly in the middle. I served it with a green salad.

And a glass of red wine!

Pulled Pork Enchiladas

Left over pulled pork mixed with green chilies and enchilada sauce and rolled in corn tortillas. Pour half of the left-over enchilada sauce in a pan and put in the the rolled up tortillas. Cover with the remaining sauce and about 1/2 cup of shredded cheese. Bake at 350 for about 15 minutes (I cooked it for 20 minutes and I think that was too long.) Serve with sour cream and Guacamole.