Que Sera, Sera

Well today was not so bad, actually lost 0.1 pounds. This journey is very similar to what I would imagine sculpting jello would be like, frustrating, but yet intriguing.

The weather has been outstanding and I have really enjoyed it. Funny when it’s this beautiful my outside work is limited, but just wait till the 90o+ gets here and I will be outside every day. Still don’t understand why fat doesn’t melt in these conditions. Roomie and I are off to my son-in-laws brother’s wedding this weekend. It’s an outside event and it looks like they will have perfect weather. The bride and groom are so very laid back, even with tropical storm Anna brewing. They are what I classify as “Que Sera, Sera” people. If you know who sang this song and what it means, shout it out loud. (Answer at bottom of blog.)

My daughter always knew she wanted to get married on New Year’s Eve, for as long as I can remember, and she knew she wanted to get married at our church for many reasons. One, being married in her church was very important to both of them, and her grandparents (my parents) and her Dad and I were married at Pisgah, so there is history. But she also knew she wanted her reception to be a full-blown party with a live band, Nu South from Atlanta-excellent, and libations until after midnight. We rented a large, and I do mean large, tent and had it put at my sister and brother-in-laws farm. Yes, we knew it could be cold and it was, but it was “inside”. We had several heaters, but for the people who danced, they were fine in short sleeves with no coats. Also the draft craft beer seemed to help the temperature. I admire go-with-the-flow people who realize there are things they have no control over so why worry.  Que Sera Sera!

Mediterranean Chicken, Zucchini & Orzo

Let’s go Mediterranean today. I also like this being a one dish meal. All I add with it would be some pickles.

 16 oz skinless chicken breast (Quorn Naked Cutlets)

2 cloves garlic, chopped

16 oz chicken stock (veg broth)

2 zucchini, quartered, sliced in half and chopped

2 tomatoes, chopped

1 bell pepper, chopped

½ cup chopped onion

1 teaspoon Greek seasoning

1 cup whole wheat orzo S/P

Goat Cheese

Place chicken breast in a plastic bag or on a cutting board. Pound out with a meat mallet or rolling pin to ¾ inch thickness. Cut into bite size pieces.

  • Spray a 10” skillet with cooking spray; heat over medium heat. Add chicken; sauté for 5-7 minutes or until browned on all sides. (Quorn cutlets do not need to be browned.) Add garlic, seasoning, onion, and broth, bring to a simmer and add orzo. Cover with tight fitting lid.
  • Simmer for 6 minutes. Stir in rest of vegetables and continue to simmer for 2 minutes.
  • Serve and crumble goat cheese over servings on plate.

177 days and 23.02 lbs till Disney Food and Wine

(Doris Day – Whatever will be, will be.)

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About rosestancil

I am your average 50+-year-old who woke up one morning wondering how and where the extra 30 pounds suddenly appeared came from. I am a Mom to two grown children, an Environmental Engineer (go Clemson Tigers), and a farm girl. I was raised on a green onion and collard farm in what was then rural Lexington County, SC. I still live on a part of the farm and hope to stay there. I have had a subscription newsletter, Green Onion & Collards for several years. I published recipes using seasonal local foods. I became a bit overwhelmed at the responses (I know, this should have been a good thing right?) and stopped it about a year ago. Some of the recipes I post will be from the newsletter. I will not count calories or eat lettuce. Girl gotta eat. I also will not give up good craft beer and wine, I will watch my portion size however. I intend to cook healthy, full of flavor foods, which will allow me to eat more, exercise at least 4 times a week (no gym or gym contracts), reduce and try to eliminate processed foods, and have snacks handy. I am a work in progress and will always be. If I am crazy enough to post my weekly weight, you need to be crazy enough to tag along on this journey.
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