Totally Random Mashed Potatoes

Dun dun dun! Lunchtime!

So I got inspired by the Foodnetwork again and decided to make a healthy version of mashed potatoes with random ingredients, basically those that I see fit. I started off with 2 large russell potatoes and sliced them widthwise to about quarter inch thick medallions. Threw all that in a pot of boiling water. After it cooks for a bit (I didn’t time it because I just looked into the pot to see the doneness) and softens up enough for you to mash, take them out and set them in a big bowl. Empty 1 cup fat free sour cream and mix with fork. The consistency of the potatoes should start to cream. Then add in spices along the lines of garlic powder, onion powder, steak seasoning, and paprika. Mix spices, if mash potatoes clumps up, take some potato juice from your pot and pour in slowly. At the end, I added a big can of chunck chicken breast and green onions for flavor also, salt and pepper for taste.

Total Stats (4 servings):
Calories – 189 210
Fat – 2g
Carb – 21g 25g
Protein – 20g 19g

To boost calories, just add some shredded cheddar cheese… best if right before adding sour cream, when the potatoes are hottest.

In the picture I also paired it up with some veggies and more portabello mushrooms that I stir fried up, mmm. Plus a cup of gingerale because I feel a little under the weather.

Popeye’s chucken.

It’s lunchtime! What’s in stored for this week?

My version of Popeye’s Chucken, all safe and healthy and yeah, good for you too. Take about 2lbs. chicken breast cleaned and de-fatted, then sliced into 1/4″ thick slabs. Coat with paprika, cumin, garlic, basil, and onion powder… mix generously with olive oil, set aside. Take frozen spinach (2 bags) and defrost then dehydrate. Mix in seperate bowl with mushroom of choice and then a can of Campbells 98% fat free condensed Cream of Mushroom soup. Pour mixture into casserole dish and layer chicken on top. Salt and pepper chicken. Bake for 30 mins. on 350 deg. F.

If sectioned into 4 servings.
Calories: 411
Fat:10g (23%)
Carb:10g (6%)
Protein:66g (71%)

I ate it as per 4 servings, but you can make 6 or 8 servings and pair with more carbs like potatoes or spread over pasta.  Then that would be a balanced meal.

If you want better taste, add cheese.  Spread shredded mozzarella cheese over layer of spinach, then top with chicken, sprinkle parmesan over dish before baking.

What’s for lunch?

Okay, let me first explain lunchtime. 4 days out of the week I make lunch. The goal of lunch is health, healthy, natural. I am on a healthy lifestyle program, so I have to keep my lunches rather ’special’. I take pictures of them from time to time, oh and I usually cook between 1~2 varieties for the week. Some might think my lunches are bland, and maybe they are right… either way, I eat what I make, and I will even critique what I cook.

Today is Monday, I will most likely eat the same thing this whole week… I decided to bust out the foreman grill because I got tired of stir-frying… anyhow, here is a picture of my lunch container:

On the left, I have squash. The squash has Italian seasoning on it. In the middle I have portabello mushroom and onions. The portabello mushrooms were by far the best item on the menu. I marinated them with worchestershire sauce and balsamic vinegar. I will definitely go out and buy more of this, even if its priced at $2.88 per container at Walmart. The chicken breast strips has paprika (which gives it that dark orange color), garlic, and seasame oil. It was a bit on the overdone side, eh.

Sometimes I might give the calorie count for the meal, but I wasn’t in the mood today to go figure all that stuff out… me eyeballing it, says – healthy. So there. Of course throughout the day I also had 2 tangerines, peanut butter, banana, and soup for dinner.