More Crockpot fun! Creamy Italian chicken.

So good, it required an extreme close-up.

I'm all for setting aside time to enjoy cooking, but let's face it: some nights, it feels like more trouble than it's worth. If you're trying to resist the call of the drive-thru, you've come to the right place: this recipe is cheap and requires basically no work.

Ingredients:

2-4 boneless, skinless chicken breasts

1 cup of Italian dressing (your choice on brand and flavor; I think the bold or "robusto" flavors work best)

1 1/2 cups of mayonnaise

1/3 cup cream cheese

Some people will recoil from this recipe because the mayo and cream cheese are heavy on fat. There's a myth that eating fat makes you fat. It seems like common sense, but it's not true: a calorie from fat is a calorie. And as nutritionists will tell you, eating fat doesn't make you fat--eating too much sugar and refined carbohydrates makes you fat. (I'm not a fan of no-carb diets. Carbs are necessary for basic functioning, but most people eat way too many of them.) This is a healthy recipe, I promise.

Directions:

1. Place chicken breasts in Crockpot. (You can even use frozen breasts, making it even easier.)

2. Stir mayonnaise and Italian dressing together in a bowl and pour into the Crockpot.

3. Cook on low for 5-6 hours. Then add cream cheese and cook another hour.

4. Serve with healthy sides. My pick was Brussels sprouts.

The finished product:

Cilantro lime chicken with black beans and rice

Cilantro lime chicken

I used to be anti-Crockpot, but after seeing this slow cooker chicken recipe in my Mom's Club cookbook, I had to try it. (I modified the recipe a bit to make it my own version.) I invented the black beans and rice recipe on my own.

This was very, very good. Even my husband--who's usually anti-chicken--loved it. My daughter loved the rice and beans, which was great, because she's in that 2-year-old phase where it's hard to get her to eat anything but macaroni and cheese with a side of applesauce. 

You can also make it in the oven, following basically the same instructions in a baking pan and baking for 1 hour.

Ingredients for the chicken:

2-4 boneless, skinless chicken breasts

1 cup of sour cream

16 ounce bottle of salsa--your choice of flavor and heat

1 packet of taco seasoning

3 tablespoons lime juice

2 teaspoons cilantro (to taste. I don't like Mexican food when it's overpowered by cilantro.)

Fresh guacamole (optional)

Directions:

1. Stir together salsa, taco seasoning, lime juice, and cilantro in a bowl. Pour some of it into the Crockpot or baking dish--just enough to coat the bottom.

2. Coat chicken with sour cream on both sides and place in the Crockpot.

3. Pour the rest of the salsa mixture over the chicken.

4. For the Crockpot, cook on low for about 5 hours. (Crockpots vary in temperature, so I would start checking it at 4 1/2 hours.) Or bake in the oven at 350 for about an hour. Garnish with extra cilantro and guacamole.

Ingredients for the beans and rice:

1 can of seasoned black beans

1 cup of instant brown rice

1 teaspoon of bottled minced garlic

1 tablespoon of chili powder

1/3 cup of diced green bell peppers

1/2 cup of tomato sauce

Directions:

1. Cook brown rice according to package directions, set aside.

2. Sautee the garlic in a pan until golden. Add black beans and chili powder and cook a few minutes. Add green peppers.

3. When the beans are cooked and the peppers are tender, stir in the rice and tomato sauce. Add salt, pepper, and chili powder to taste. 

That's it. The entire plate will give you a big dose of protein, healthy fat from the avocados, fiber from the beans and rice, and antioxidants from all the spices.

 Guacamole is proof that God exists.

 As my daughter likes to say: "Ooooh!"

Spicy Mongolian beef over brown rice

As I've said on this blog before, I love Chinese food. The only drawback is that it's the most complicated and most expensive ethnic food to make at home. Anyone who's been looking at a 95% full bottle of Sweet Chili Sauce in the refrigerator for the last year knows what I mean. (FYI: Italian food is the cheapest and easiest to make yourself. For this reason alone, I tend to skip Italian restaurants these days.) But this Mongolian beef dish was an exception--it was fast and easy. The meat dish itself has only 240 calories per half cup--but 25 grams of protein. I added brown rice and Asian stir-fry vegetables as healthy sides.

Ingredients:
3/4 to 1 pound of steak, cut into strips (most grocery stores sell pre-cut steak for stir-fry)
1 tablespoon of sesame seeds (optional)
1/3 cup Hoisin sauce
2 tablespoons water
1 teaspoon bottled minced garlic
2 teaspoons sesame oil
crushed red pepper (to taste; I would start with 1/2 teaspoon)
sliced green onions
1 can of sliced water chestnuts (optional)

Directions:
1. In a bowl, combine hoisin sauce, water, garlic, crushed red pepper, sesame oil, and water chestnuts. Set aside.
2. In another bowl, coat steak with sesame seeds.
3. Coat a skillet with cooking spray and cook steak over medium-high heat for about 3 minutes, stirring occasionally. Watch it closely, because it's easy to overcook the meat.
4. Pour sauce over the steak and cook another 2 minutes, until the sauce is slightly reduced. Toward the end, add the green onion. Serve over brown rice!

This is not a "diet" blog

It's been almost 2 years since I wrote my last post here in April 2012. The blog was going great, I was getting tons of positive feedback, and then...I stopped.

Why? One obvious reason is that I had an ever-more-active baby to tend to. (She's now 2 years old!) But the other reason is that, six months after having her, I had lost all the baby weight and then some. I didn't have the motivation to cook "diet" meals anymore.

But then I remembered that this was never meant to be a diet blog. It's a healthy-eating blog--and there's a difference. Last week, Amanda Marcotte wrote an amusing post about US News and World Report's rankings of 32 popular diet fads. Most of these--including supplements, juice cleanses, and the trendy "Paleo" diet--got crap ratings. The only ones that work aren't "diets" at all:

The best-ranked diets sound suspiciously like something your doctor would tell you to embrace, not as a diet, but as general rules for eating to prevent heart disease and diabetes. Indeed, some of the best diets, such as the DASH diet, the TLC diet, or the Mayo Clinic diet weren't developed for weight loss at all. Two were created to help heart patients get healthier, and the Mayo Clinic diet is just general good sense for eating. It seems that US News is trying to trick its readers into giving up fad diets and instead, like a bunch of boring, untrendy, healthy people, just eat right.

Ah, yes--eating right. As Marcotte humorously explains, that's the last thing most people want to try.

 Luckily, Americans will not be fooled. We have an endless appetite for trend diets that promise rapid weight loss through unsustainable and often expensive methods. We will buy up any crap supplement, food additive, or even skin cream that promises that we can lose weight rapidly. This is why, as the New York Times reports Tuesday, the Federal Trade Commission has charged four more companies with deceptive advertising of useless weight loss products—and why 13 percent of fraud claims to the FTC involve weight-loss products, "more than twice the number in any other category."

Once again, this is a healthy eating blog. Although I'm no longer trying to lose weight, I will continue to post healthy dinner recipes that are also fun to make and eat. Welcome back!