I had an appointment with my doctor on Wednesday where I found out I’ve lost 6.4lbs over the past two weeks! It’s great, but I keep imagining what it’d be if I regularly exercised. I’ve been better this week about sneaking in strength exercises – doing squats and lunges and lifting weights while I watch TV – but it’s not enough.
One of the things that’s hindering me is that my blood pressure is quick to drop when I stand or do really active things. It’s no excuse, but it kind of weirds me out a little. I don’t want to faint in the middle of the road, or fall and crash into a piece of furniture! The blood pressure drop thing is usually to be expected when you cut calories at first, but my doc is concerned that it’s lasting this long. Also, my blood pressure was a little high on Wednesday, so I’m going to try to cut down on caffeine and check it at home to see if it’s any different. It’s always been pretty normal, so it’s bugging me that it’s high.
My meals have been looking a bit boring lately…I’m not sick of them yet, but I might be soon, so I decided last night to whip up a new recipe. I’ve been craving something with a little crunch, so I tried to use a sample of Fiber One cereal I got from the doctor’s office to make “battered and breaded” chicken fingers. The end result left something to be desired, but it’s a good starting point for trying new twists!
Fiber One Baked Chicken Tenders*
2 chicken breasts, cut into strips
1-2 eggs (I had to crack open a 2nd, but had some left over)
~1 Tbls dijon mustard per egg
½ cup Fiber One cereal, pulsed several times in a food processor or blender
~3 Tbls ground flaxseed
Salt & Pepper
Combine the eggs and mustard and whisk together. Place the dry ingredients into a shallow-ish dish. dip each chicken strip into the egg mixture and then dredge it in the dry coating. Lay the pieces onto a baking sheet and bake for 20-25 minutes (depending on how thick the pieces are) in a 350° oven.
When I do this next time, I’ll add more spices to the dry coating, and possibly Tabasco sauce to the wet mixture. The “cereal” flavor was still pretty evident, almost sweet, and I’d like to try to mask it more. It wasn’t as crunchy as I’d hoped, so maybe increasing the oven temperature would help that? Any ideas or suggestions for me?
I served mine with ketchup, but a mustard sauce of some sort would go swimmingly with it, and if I did use Tabasco to wet and dredge it, a ranch/Tabasco sauce would be awesome!!
I had roasted asparagus with mine, and a taste of a beef pinwheel filled with spinach and mozzarella that Mom had for dinner.
I also made another recipe in the crockpot, but I’ll save that for another post so as not to overwhelm this one!
On a final note, I got a sweet Christmas gift yesterday from my dear friend Emily in Denver, and these two items say so much about me:
An I Can Has Cheezburger book and a page-every-three-days sewing calendar filled with cute little projects. These fit me to a T. Thanks, Em!!!
*A few people have asked me if I've seen Hungry Girl's Fiber One chicken tenders recipe (I think that's the one y'all are talking about?), and the answer is: no, I hadn't. I just wanted to make it clear that I don't read her site (I might if it was better organized and easier to navigate and find stuff!), and I made up this recipe (if you can even call it that) because I wanted a way to use my free sample. Having said that, I now have Thanks for pointing that out to me, guys! looked at her recipe, and it looks a helluva lot better than mine. AND I recently bought panko for something else, so I think I'll try out her version in the near future!