Wednesday, December 5, 2012

Ramble Jam

I hope you like food because lately, that's about all I've been taking pictures of.

For example. I went to the grocery store and got a rotisserie chicken to make meal prep 80 times faster.

I got this bad boy home and ate half a leg. It was so warm and tasty and I was starving that I just couldn't stop picking at it.

Then, this morning our office building had a tenant appreciation breakfast.

Seriously, yum! You could smell the Maple Syrup wafting through the skyway buildings away! This totally beats my standard weekly breakfast of a banana and a Clif Bar.

My intention for today's blog was to share with you how I make my moms fettucini alfredo, so more pictures there. Here we go.

I like a real garlicky fettucini alfredo, so to start I chop up a couple cloves of garlic and start to cook those in a pan with some olive oil while I chop my chicken.

I will only use Smart Chicken or Trader Joe's organic chicken. It's pricier, but I'm just cooking for myself and the breasts are usually big enough that half of one is enough for one meal for me. The above picture is half of a Smart Chicken breast.

I saute the chicken and garlic cloves and add a little garlic salt to the chicken and cook until the chicken is white all the way through. 

I usually start boiling the water for my pasta when I start cooking the chicken.

Next is the sauce and it's the most simple sauce ever.

Start with 4 tbls of butter and melt it in a pan on medium. Once the butter has melted, had one cup of 1/2 & 1/2 and some garlic powder.

Heat on medium. Once the butter and 1/2 & 1/2 mixture comes to a slow boil, start adding the parmesan cheese. Add a little at a time and stir until melted.

If you add too much, the pan is too hot or you don't stir enough, the cheese will just clump and/or burn to the bottom of the pan. No one wants burnt or clumpy alfredo sauce, so just add a small handful at a time until you add roughly one cup of cheese, or you're at the thickness you want.

Pour over some whole wheat pasta and you have yourself and delicious chicken alfredo dinner.

Please, don't judge on the pictures. All I use is my iphone until I can get a more professional camera, someday. 

UPDATE (12/6/12) I just calculated the calories for this meal assuming you get 4 servings and use 1 cup of whole wheat pasta. Grand total 500 calories per serving. Not the best but it's a yummy, filling pasta dish that isn't crazy on the calories!

I always rave about this alfredo sauce recipe and how delicious it is. People don't believe me until they try it, so I'll offer to make it. Then they go back for seconds until the dish is gone and they ask for the recipe.

Most restaurants fettucini alfredo sucks. Let's face it. The pasta is soggy, the sauce is watery and doesn't stick to the noddles. Not this stuff. It's ooey, gooey cheese and garlic make you keep coming back for more.

Alright, enough with the food, onto the fitness. I'm doing two challenges this month. Plank and push-up.

Plank challenge: To do one plank a day and time yourself. Try to beat your previous days time. One plank, once a day, 7 days a week for one month.

Push-up challenge: There's different variations to this challenge, but I'm going to go with Routine A: 25 push-ups, 4 times a day. This challenge just says to do it for 7 days, I'm going to go the whole month.

Planking and push-ups, on top of my usual runs should help me get into the shape I want for my upcoming trip!

97 Days until Puerto Vallarta!!

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