Recently I went to the doctor and found out that I’ve gained 50 pounds back from the 90 that I lost. SUPER disappointing. On top of that, my blood pressure was raised. Combination of weight gain, stress, stress causes weight gain, weight gain causes higher blood pressure. Crazy vicious cycle. Anyway! I need to further my endeavors in to eating healthier (and exercising more). I started looking in to Paleo diets considering my doctor recommended low carb, low sodium, less red meat, more fruits and vegetables, less processed foods and cutting out fast food altogether. That’s when I found the Kraft website, and they had recipes! While it’s not vegetarian, vegan, or clean, it is healthier than lasagna or spaghetti.
I’m going to try to blog more about my weight loss, new diet, how I exercise, how I snack. Maybe even vent at times to seek support. Thanks for coming along!!
Lets start with the kabobs. They were AMAZING. The meat was juicy, tender, flavorful. The onions had a perfect char, enough bite, and were sweet. For it you’ll need a grill and kabob skewers. I found a four pack of 15″ aluminum ones at Walmart for $2.44USD.
This recipe is supposed to serve eight. This served three people, since all we had was the kabobs and asparagus. The calories per serving is 160, 50 mg cholesterol, 8 g of fat, 160 mg of sodium, 2 g of carbohydrates and 18 g of protein. You’re going to need just five simple ingredients.
- 1/2 cup Kraft Greek Vinaigrette*
- 2 tbsp Mayonnaise**
- 1 – 1.5 Boneless, Skinless Chicken Breasts, cut in to 1 inch cubes
- 1 Red Onion, cut in to large wedges
- 1 Lemon, Halved
In a bowl mix together the dressing and mayonnaise. I used a whisk, it made it faster.
Add the cubed chicken to the mixture and let it marinade in the refrigerator for 20 minutes (but you can do this up to two hours ahead of cooking).
Thread the chicken and onion on to the skewers, alternating each one.
Grill over a medium flame, rotating every five minutes until all sides are charred. Close the grill lid while you wait so that the inside of the chicken cooks as well. Half way through put the lemon halves on the grill, cut side down.
Place the kabobs on a plate and squeeze the roasted lemon over them before eating.
*You can substitute Zesty Italian dressing with 2 tablespoons dried oregano (I used 1 tablespoon of ground) and adding 2 tablespoons lemon juice. I had to do this because my Walmart didn’t carry the Greek dressing, just 6 different kinds of Italian.
**If you don’t like mayonnaise or can’t eat it, plain nonfat Greek yogurt will work.
For my vegetable side I chose asparagus. (Slightly TMI side-note: My pee didn’t stink today!) They were DELICIOUS! This was my first time ever cooking asparagus and it definitely won’t be my last. For this you’ll need a basting brush and your handy grill again. I put these on the same time I added the lemon halves. They cook pretty fast. You just want them charred and a bit floppy.
This recipe is supposed to serve four. Per serving it is 60 (!!!!) calories, ZERO cholesterol, 4.5 g of fat, 190 mg sodium, 5 g of carbohydrates and 2 g of protein.
- 1/4 cup Balsamic Vinnaigrette
- 1 lb Asparagus Spears, trimmed (leave the pointy head, only trim the dry stem, about half to one inch up.)
- 1 tablespoon Grated Parmesan Cheese
Pour the dressing over the asparagus in a shallow dish and make sure it’s evenly coated.
Place the asparagus on the grill, saving the dressing in the dish. You’ll use this to brush on to the asparagus as you rotate it.
The asparagus will be done when the chicken is done, about 10 minutes. Place in the same shallow dish and sprinkle with the parmesan cheese.