2.17.2010

Chris's Big blog giveaway......

Hey all.
I have one thing to tell you all about myself this week.
I am not a creative cook...not in the least.
I do know some things about my body.
Firstly, it reacts badly to white foods...
white flour
white sugar
white rice
Anything really refined and it's binge city.
My body reacts best to dark meats and veggies.
Chicken breast....doesn't keep me as full as say a hamburger patty...or eggs even.
salad doesn't hold as well as zuchinni or asparagus.
whole wheat doesn't hold as well as whole grain.
The heavier the bread, the better.
One exception...
these oat bars I eat.  They have flax seed.
So, I don't need low fat recipes.
I need whole food recipes with no white stuff.
nuts, meat, veggies...low fat dairy and whole grains and fruits...high protein grains and the like.
I don't disqualify chicken breast...I had some this evening.
I love vegetables...almost any kind.
I can't cook....I have no imagination in that way.
I count calories....
I exercise.
I love exercise.
Got that down pat.
cooking...
not so much.
So, give me your best recipe...whole food.
I will give it a shot.
I will even take pictures
Thanks in advance to anyone who ponies up...
Hey wait...
this could be a giveaway.
hmmmmmm....
It could take a while to do all these recipes.
Well, since I am the exercise chick...
And the weigher chick....
okay....
this giveaway is an electronic food scale.
The same one I have sitting in my kitchen. 
I am looking for an easy...tasty moderate calorie, moderate fat recipe that my whole family can eat.
criteria...
thumbs up or down from the kiddos, hubby and me...
hardest to please of this group is my oldest...kate.
So, no fish recipes. lol.
I will choose in one months time.
Hugs,
your cooking challenged blogger,
Chris

12 comments:

Kim said...

This is a great idea...I haven't even thought about asking for recipes from fellow bloggers. I'll have to think on this one for a bit...I love to cook, but I run out of recipes to try. Hopefully I'll think of something tasty to offer you. :)

266 said...

Awesome! I wish I had something to offer, but I am terrible in the kitchen! I will, however, be taking peaks to see what others submit!

Linda Pressman said...

Good luck, Chris. Unfortunately, I just have a bunch of my mother's high-fat recipes for every single Jewish holiday. Once a year I try to make them low-fat. Yeah.

I don't have that bread/white food thing, but I think it's great that you identified it. I found out recently that eating sugar makes me hungrier throughout the day, like even my meals don't hold me. I never realized that until I gave it up. Who knew?

outdoor.mom said...

I like Lundburg Wildblend rice (found in most grocery store organic sections) also can be in the rice section. Its a medley of whole grain rices including brown, japonica, wild, etc. - all complex carbs. I sautee veggies (onions, peppers, garlic - whatever your family will eat), sometimes I add in corn, carrots,celery any variety of veggies that sounds good. Then I blend in lean turkey or chicken (grouse in my case). Sometimes I use vension (you could use super lean ground beef or steak). For flavor I add a little chicken or beef "better than bullion". You can combine many tastes and herbs with it. I like rose mary, fresh cracked pepper, wine, other spices, whatever.
***********************************Sometimes I brown ground venison (ground beef) with it and add a pasta sauce to it. I usually make my own tomato pasta sauce. I can give you my recipe for that if you're interested. I add spinach to my helping of that variety, but my kids won't eat that so I have to add that separate. I also like to top that with a little motzerella or parmesan.

******************************
Another tip i do to avoid excess carbs is add a huge handfull of fresh spinach to any pasta dish I cook - especially tomato based ones. This is only to MY portion, mind you. My family wants nothing to do with the stuff ;-) They are happy they get their pasta and i'm happy i'm not carbing out.

Patsy said...

I'm hopeless in the kitchen, but I will give this some thought! If *I* can make something that tastes good, anyone can! ;o)

Melissa said...

I have a great recipe for a taco soup like recipe that is AWESOME and super filling.
If you are interested, there is a link on the sidebar of my blog toward the top to my recipes. It's the Southwestern Surprise. SO GOOD. The kids like it and all my big burly mill employees beg for it every now and then.

Sandra said...

What a great idea - I'll have to look for a good one at home and will share with you. I'm like you in the eating department - the more protein/fat the better for me.
I've noticed the last couple of days that too much fruit is also giving me cravings. I usually have a packaged type of breakfast shake (totally natural type) and I've run out and rather than purchase more, I've been making my own. But I think I'm adding more fruit than I'm used to because I'm hungry shortly after - my packaged stuff I can stay full for hours.
Anyway, hope you post some of the recipes you get - will be nice to get a bunch of new ideas.

seattlerunnergirl said...

I just discovered this recipe last month and I. LOVE. IT. !!!

I serve it w/ brown rice. I also use Middle Eastern all spice instead of cinnamon. I put in extra zucchini because I love it. I've made it with chicken breasts and it came out fabulously well.

Moroccan Stewed Chicken
1 lb boneless, skinless chicken thighs
1 large zucchini, cut into cubes
1 can (16 oz) garbanzo beans
1 can (14.5 oz) diced tomatoes
Chopped fresh cilantro for garnish
1/2 Tbsp olive oil
Salt and pepper to taste
1 cup chicken stock or water
1/2 tsp cayenne pepper
1 tsp ground cumin
1/2 tsp ground cinnamon

1. Heat the oil in a large sauté pan or a wide pot over medium-high heat.

2. Season the chicken thighs with salt and pepper, place them in the pan, and cook them for 2 to 3 minutes on each side, until they brown thoroughly. Add the zucchini and continue cooking, stirring occasionally.

3. When the zucchini pieces have browned lightly, add the garbanzo beans, tomatoes, chicken stock, cayenne, cumin, and cinnamon. Turn the heat to low and simmer for 10 to 15 minutes, until the chicken is tender and cooked through. Season to taste with more salt and pepper and garnish with chopped cilantro.

Eat With: 1/2 cup cooked couscous (prepared per package instructions) tossed with 2 Tbsp golden raisins, 2 Tbsp toasted pine nuts, and 1/4 cup chopped cilantro Makes 4 servings

Per serving 420 calories, 31 g protein, 41 g carbs, 15 g fat (3 g saturated), 7 g fiber, 610 mg sodium

antgirl said...

I have lots of recipes on my blog. Hit 'recipes list' in the topics archives list and it lists them all. Has direct links, so you can look them up if any interest you.

However, I don't eat a lot of meat these days.

outdoor.mom said...

oh very sweet! sounds like you have a mighty proud man there ;-) you know you're doing something right when your hubby wants you modeling clothing :-) 200 situps?! i think of that every time i struggle to do 100 (and it gives me no excuse).

jo said...

I'd offer a recipe, but I'm cooking challenged, too. (I call myself kitchen challenged all the time!)

I'm anxious to follow links and read over all the recipes you receive, though! =)

debby said...

Hi Chris, I have a lot of recipes on my sidebar that I think are good too. Here is a link to one of them 'Darn Good Spaghetti Sauce' http://debbyweighsin.wordpress.com/recipes/darn-good-spaghetti-sauce/

And another that I really like is 'Fabulous Quinoa Breakfast' http://debbyweighsin.wordpress.com/recipes/fabulous-quinoa-breakfast/

Good luck on you cooking experiments!