Recently I have been trying to eat cleaner — no more Splenda and limiting processed foods. I started doing this about a month ago and I feel a lot better. I just have more energy and my stomach is flatter. I recently have been posting my meals on my Instagram, mostly because it holds me more accountable to keep up with my 5-6 small meals per day. I also like to share what I have been eating to inspire others to jump on the healthy eating wagon.
One big thing I started to realize is that although I have been living a healthy lifestyle for many years, I always ate in huuugee quantities. I wanted the biggest bang for my calories and would consume huge bowls of lettuce and veggies. I now have come to find out that your body really isn’t built to digest that much food, even if it’s the good stuff. I was always bloated and couldn’t understand why since I was eating “healthy.” So my latest new adaptation was moving from 3 larger meals with a snack, to 5-6 mini meals per day. Once again, I feel lighter and my stomach hasn’t felt bloated! Wahoo!
So anyway, amongst all this, I have been working on developing easy, small, low-carb dinner meals. Now I don’t always shun carbs at night, but it’s important if you do add carbs, that they are complex, whole grain options. My favorite now, and probably forever, quinoa! It’s so versatile and can be used in any place rice or any other carb would normally go. I had this chicken with a little quinoa on the side. Oh, and a little help for you, a cup of cooked quinoa has about 225 calories. It’s so annoying that most labels only give you the calories for uncooked. So there you go. I normally have about 1/2 cup.
This simple chicken recipe is great for a quick dinner on a weeknight, although it’s tasty and complex in flavor and is also really great for lunch the next day. I have recently found that I cannot eat chicken breast without some kind of seasoning. The flavor no longer appeals to me and I have to season it up. Garlic, onion powder, oregano, basil, salt, and pepper are staples. I also love to use spice mixes from Mrs. Dash since they have no or low sodium. Point being: season your chicken up before making this.
This recipe is easy, quick, low-carb, and of course, delicious! It’s boyfriend approved here. Feel free to mix it up by changing the cheese and veggies out for other options. How about grilled peppers and onions with 2% Mexican blend cheese and taco seasoning? Mmmm… actually, that might be coming soon! I think I like that idea.
Cheesy Mushroom Chicken
makes 4 servings
per serving: 201 calories, 4g fat, 183mg sodium, 2g carbs, 0g fiber, 0.75g sugars, 37g protein
four 5-oz. raw boneless, skinless chicken breasts
seasonings of your choice; I used garlic and onion powder, basil and oregano leaves, salt & pepper
2 cups sliced brown mushrooms
1 tsp. chopped garlic
1/2 cup part skim shredded mozzarella cheese
Season chicken with seasonings. Spray a large skillet with a lid with nonstick spray and bring to medium-high heat. Add chicken and cook until cooked through, about 6 – 7 minutes per side.
Meanwhile, bring another skillet sprayed with nonstick spray to medium-high heat. Add chopped garlic and mushrooms and cook until softened and browned. Remove from heat and blot away any excess moisture.
Once chicken is cooked through, reduce heat to medium, and top each breast evenly with cooked mushrooms. Sprinkle each with 2 tbsp. cheese. Cover and cook until cheese has melted, about 1 -2 minutes. Plate and eat up!