Thursday, August 3, 2006

I go out walking

Just got back from my nightly walk. I do it in record time now. In fact, I need to think of something else to spice up my regime. As of Tuesday I was 46 pounds down. Mom bought me a scale. We had just been going in Linens & "Thigs" (inside joke) every two weeks to weigh but I fell in love with one scale. It's an LCD read-out one that looks like my dining room tile so she bought me one :) I have the best Mom! I didn't own a scale... what fat girl owns a scale... I only used to weigh when I was forced to. Soooooo I think I'll just weigh every Tuesday. This past Tuesday was my six week anniversary. I'm about 90%. Still tired although that is getting better and still trying to figure out what foods my body likes best... I'm doing pretty well with my eating. So far I've only thrown up twice once on a jumbo cold shrimp and the other time was from that kidney stone medicine in the ER.

Here's a favorite recipe of late:

Lemon Garlic Chicken

1 tablespoon grated lemon zest
1/3 cup fresh lemon juice
2 tablespoons olive oil
¼ cup + 2 tablespoons chopped fresh herbs, such as thyme, rosemary, parsley, basil and/or oregano (I use thyme, parsley and greek seasoning)
S & P to taste
12 chicken drummettes
10 garlic cloves
¾ cup chicken broth

In a small bowl, stir to combine, the lemon zest, lemon juice, olive oil, ¼ cup of the herbs, and salt and pepper. Preheat oven to 425 degrees. Arrange the chicken pieces in a roasting pan, and pour the lemon-herb mixture over. Arrange the garlic cloves all around the chicken, stirring them to coat with the mixture. Roast for about 45 minutes, or until the chicken pieces are golden brown.Remove the chicken from the pan. Add the broth to the pan and place on top of the stove over medium-high heat. Stir to scrape up the browned bits from the bottom of the pan, while mashing the roasted garlic to thicken the sauce slightly. I like to transfer the chicken to a platter, pour the sauce over the chicken and then, garnish with the remaining 2 tablespoons herbs and lemon wedges.


emilyahnna said...

Hi there, So I am having fun going back and reading your old posts. On this recipe, do you cook them skinless? Sorry, just not sure, debating the moistness vs. low fat desire, curious how you did it. Never cooked drummettes before, assuming they are the drumstick, right? Just littler?
Thanks, Emily

Michelle "Shelly" said...

You will love this. Drumettes are part of the chicken wing (tip removed) they usually have trays of 20 or so in the meat department. You can do any chicken parts really. Thighs, drumsticks, wings... avoid white meat on this one. The drumettes I leave the skin on I do trim excess a bit and the other parts I remove (or buy them removed I should say)


Maven said...

Tip: When I buy wings, I cut the tips off and save them in a ziplock bag in the freezer. I also do the same thing when I'm cutting onions and celery. I save the trimmings in the freezer. When I have a bag of veggie trimmings and a bag of wing tip trimmings, I make a pot of broth. :)

What is the typical post-op serving size for this recipe?

Michelle "Shelly" said...

Homemade broth is the best :)

Portion sizes for post-ops vary... 3 months very different from 3 years. Best to always go with what your Dr and Nutritionist recommend :)