Drunk, Middle-aged Guys Need Chocolate, Too

Yay! Another .5 pound loss for a total of six pounds!

Halloween posed no problems last night and I am proud to say that I didn’t reach into the bowl of candy once. I think this had to do with the fact that every piece of candy we had was scarfed up by trick or treating kids (and one guy who was 50 and reeked of liquor – he got chocolate, too). In all, we had over 140 kids at the door and had to make three extra trips to the store. It was crazy!

I’ve added a few more links to our side bar. If anyone has any suggestions for more funny or informational sites, just let me know and I’ll add them.

Today, I am aiming for 1350 calories. The menu today is similar to yesterday but I am having home-made chili and greens for supper instead of chicken and rice. Tomorrow I am going to replace one of the muffins with another yogurt in order to increase my protein and calcium intake and reduce my carbohydrates a bit more.

In case you want the chicken recipe from last night, here it is:

Chicken with Apricot Reduction
2 tbsp apricot jam (I’m loving the organic apricot jam from Superstore – so good)
2/3 cup chicken broth or 2/3 cup white wine
1 tbsp sweet and hot mustard
1 tsp onion powder
1 tsp garlic powder
½ tsp sea salt
1 tbsp olive oil
2 - 4 ounce breasts of chicken, skinless with bone –in

Wisk the first seven ingredients in a mixing bowl. Place breasts in a frying pan, bone down, and pour sauce over them. Cover the pan, then bring to a high heat and drop down to medium when the sauce comes to a boil. Allow to simmer for 10 minutes, and then turn so the bone is up. If the pan becomes dry, add ¼ cup of water. Allow to simmer for 10 minutes. Remove the cover and turn chicken bone down. Bring to a high heat to boil off the rest of the liquid, with a spoon glazing the chicken with the sauce.

Calories: 252/serving, without wine and 275/serving, with wine

Apricot Salad Dressing
2 tsp apricot jam
1 tbsp red wine vinegar
1 tbsp olive oil
½ clove grated garlic
½ tsp sea salt
½ tsp fresh-ground pepper
Calories per serving (1/2 recipe): 73 calories

Roasted Red Pepper and Wild Rice
¼ cup roasted red pepper, diced
1/3 cup wild rice
1/3 brown rice
1/3 cup chicken broth
1/3 cup water
½ tsp onion powder
½ tsp garlic powder
1 tsp Club Sauce Fish and Seafood Rub

To roast peppers, dice up fresh red pepper and broil in the oven on high, using a pan with non-stick spray, for five to ten minutes. Add to sauce pot with other ingredients, cover and bring to a boil. Drop heat to low and simmer until all liquid has evaporated and brown rice is soft (the wild rice with remain chewy). Serves two.

Calories: 127 per serving