Breakfast: I made a delicious Mango Lassi and then ran off to do errands.
Shelly's Mango Lassi Protein Smoothie8 oz. Milk or 4 oz. Milk/4 oz. Water
2 oz. Greek Yogurt
1 scoop Vanilla Protein Powder
2 Tablespoons Sugar Free Torani Syrup (I used SF Vanilla)
1/2 cup Frozen Mango Chunks
Whiz in blender till smooth. Top with No Sugar Added Homemade Whipped Cream, optional. This protein smoothie is great with or without added protein powder.
If you haven't found a protein powder you enjoy another nice way to boost up the protein is a smoothie made with Greek Yogurt and Milk or Cottage Cheese and Milk. When whizzed you'd never know they were inside... just delicious, creamy, protein-packed goodness.
Other Eggface Favorite Protein Shakes and Smoothies
Lunch: When I got home I started working in the kitchen on a test recipe and accidentally touched the hot from the oven pan. The next five minutes consisted of lots of 4 letter words @#%*, &%^$, *&!^, #%@&, OUCH! One finger is pretty bad all red and blistered, 2 others are minor. So I sat outside icing my wounds with my super cool bento lunch. This yummy lunch and a little fresh air made me feel a little better...
Pink Box (top left): Shelly's Roasted Veggie Caprese SaladGreen Box (top right): Cheddar Cheese
Blue Box (bottom left): Shelly's Chocolate Mini Protein Muffins
Orange Box (bottom right): Grapes
Dinner: I spent the rest of the day 2 finger typing a computer project for work and then later I dared to go back in the kitchen to make dinner... my version of the classic Chicken Tetrazzini. The traditional dish is full of high fat cream and served over noodles but I promise you, you will never miss them. It's soooo good.
Shelly's Chicken Tetrazzini1 Yellow Onion, diced
2 Green Onions, diced
6 Mushrooms, sliced
1 cup Peas, frozen, defrosted
7-8 Boneless, Skinless Chicken Tenders pounded flat
1/4 cup Multigrain Pancake Mix (I use this)
1/4 teaspoon Seasoning Salt
a few twists of Black Pepper
1 cup Chicken Broth
1/4 cup Crunchy Onions (the green bean casserole kind)
1 Tablespoon Parmesan
Olive Oil for sauteing
Saute onions and mushrooms till golden. Remove from pan & set aside.
Pound chicken breast pieces flat between plastic wrap. Mix pancake mix, salt & pepper in a flat dish (a pie plate works well) dredge pounded chicken to coat. Saute till golden on one side then flip.
Add onion mixture & peas back to pan. Add any remaining pancake mix from the dredging. Add broth. Simmer till sauce thickens about 5 minutes. Pour into Pyrex casserole dish.
Top with Parmesan and crunchy onions. Bake 25 minutes at 350. I served it with sliced cucumber and a few tomatoes from the garden. Snacks: Oodles of Coffee, a few more Grapes, a slice of Turkey (cold cuts sample from the deli department)