This week, I'll tell you a bit about each. What worked? What didn't? And a bit about how you can do some of this yourself. Today, it's about the food.
My wife and I turned 50 in 2011. Like most of us at 50 we've noticed a few things...
1. We've put on a few pounds
2. The pounds are harder to take off and easier to put on
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| Chipotle Pork |
In our case, we've developed a strategy of limiting trips to the grocery store, menu planning, eliminating simple carbs in most meals and using recipes from Cooking Light to cut calories without sacrificing quality. We're both down in weight from January 1. It's working.
These two recipes came from the February 2012 issue of Cooking Light.
http://www.myrecipes.com/recipe/chipotle-pork-50400000120182/
We adapted the pork recipe to our family needs and tastes. I doubled the recipe and used a leander cut of pork to begin with - a 3 lb. pork loin roast. The aroma from the combination of garlic (15 cloves) and chipotles was quite pleasing during the 2 1/2 hour roasting. It was a nice side-benefit. Other than that we followed the recipe closely.
What we liked
- the pork roast was falling apart when it came out of the oven and was perfect for pulled pork
- the tiny amount of cinnamon added an unexpected flavor, aroma and warmth
- we have leftovers for tacos tonight
What we'll do different
- likely use lime juice only instead of pureed, sectioned limes
The second recipe was equally as pleasing and also came from Cooking Light. We doubled the amount of yogurt and this resulted in a creamier texture. The best results were serving within 1 hour of freezing. NOTE: We served leftovers a couple of nights later and the texture was hard and brittle - don't recommend.
What we liked
- this could not have been easier
- the combinations are now endless for the remainder of spring and summer
- fresh and low calorie dessert
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| Last Minute Tropical Sherbet |
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