My story begins 2 1/2 years ago with my son Nicholas. At the age of 3, Nick measured 37″ tall and weighed 47 pounds. For anyone who might not be familiar with children’s sizes, he was considered average height but off the charts heavy. As a mom, I panicked, cried and worried over what was going wrong. From then I decided to take action. For the last 3 1/2 years, I have been monitoring his eating at home and anywhere else. He now eats an average of about 1200 calories a day and, at his 5th birthday checkup, measured 43″ tall and weighed 53 pounds. Although he is at the top of the chart in weight, at least he’s now on the chart.
Over the last few years, one of the things I have developed a love for is low fat/reduced calorie cooking. This is where our story begins together. I want to share my experiences and recipes with you. I want to share my experiences in preparing dinners, organizing get together with friends and/or eat out to help anyone who is interested in eating delicious meals with less calories and fat.
I promise to share the honest opinions from my family and friends on anything I prepare. Sometimes I take an existing recipe and modify it to cut out the fat and sometimes I just make it up as I go along. I have been documenting my cooking for about a year and already have over 150 recipes.
I hope you join me in this journey so I can help you as well as learn from your feedback. Welcome and let’s get cooking!
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I worked all day and didn’t prepare in advance so I needed something that I could put together with ingredients that I ususally keep in the house. Here’s a fairly quick and easy meal:
Chicken and Shrimp Skillet
5 boneless/skinless chicken breasts – cut into pieces
1 onion – chopped
2 ribs celery – chopped
¼ cup white wine
1 can (28 ounces) diced tomatoes
1 ½ teaspoons BBQ seasoning
½ teaspoon Chipotle seasoning
½ teaspoon Cajun seasoning
½ pound shrimp
1 can (15.5 ounces) black beans – drained and rinsed
1 cup corn
2 cups cooked rice
1. Heat large skillet on medium high heat and spray with cooking spray. Add chicken and sauté until browned. Remove chicken, cover and set aside.
2. Reduce heat to medium and add onion and sauté until softened then add celery and sauté for an additional 5 minutes. Add wine, scraping the bottom of the pan and cook until all of the liquid is absorbed.
3. Increase heat to medium and add back the chicken, tomatoes, BBQ seasoning, Chipotle seasoning and Cajun seasoning. Bring the mixture to a boil then lower the heat and simmer for about 15 minutes.
4. Add shrimp, black beans and corn and simmer until the shrimp has turned pink.
5. Serve with cooked rice.
NOTE: If you do not have the spices readily available in the house, you can substitute the BBQ seasoning with chili powder and Tabasco sauce for the Chipotle seasoning (but reduce to only a few drops of sauce).