Thursday, February 20, 2014

Shrimp Po'Boy and Pickle Chips

I'm late in discussing the latest Cooking Light meal this month. For dinner the other night I made the shrimp po'boy and pickle chips in the Jan/Feb 2014 issue. I didn't have the buttermilk for the sandwich, so a little zing may have been missing, but it was still delicious. The homemade pickle chips were outstanding. Made with panko and baked, they were much lighter than the restaurant or fast food ones which are breaded and fried, a process that overwhelms the taste of the pickle. Here, the pickle sharpness was front and center. But I'll warn you--it's very messy, even if you try to outsmart the preparation by throwing the pickles into a bag to coat them with flour. The egg white bath prior to coating with panko was incredibly messy, but the results are worth it.

Two nights ago, I made a vegetable soup based on the root vegetable soup in the Jan. 2014 Prevention issue. Modifications include the addition of spinach and zucchini instead of celery because that's what was on hand. It's tasty, warm, and filling, and something like less than 200 calories a serving (according to MyFitnessPal, into which  all the ingredients).

Three weeks into this challenge, and the needle on the scale hasn't budged at all. But eating healthy is its own reward.

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