Mark the Calendar: Debby's Diet Day 7

What were my slightly snug at the waist jeans fit right out of the dryer. In the beginning, small victories help foster success. It also helps that the first four days of the Flat Belly Diet! are very structured. The book supplies a grocery list and there’s no need to count calories. You simply eat what you read -- an instant weight loss program. Just add Sassy water (pages 6 and 80) and you’re good to shrink.

Just when I wondered if it was possible to stick to a low-cal diet without losing my mind along with the extra pounds, it was Day 5. Relief came in the form of “extra” calories. Three squares and one Snack Pack at 400 calories each, 1,600 calories -- up from the 1,200 calorie Jumpstart. There are lots of great recipes in the book, but well, you know me … I like to fiddle. With the help of some great calorie counter websites, it wasn’t too hard to come up with a tasty main dish. 2/3 cup of steamed sugar snap peas (40 calories) and two tablespoons of jellied cranberry sauce (50 calories) made this a 385 calorie meal.

Next goal: getting into the one size smaller jeans in my bottom drawer.

CHEERY CHERRY APPLE STUFFED TURKEY BREAST
1 boneless turkey breast half, skin on (1.5 to 2 pounds)
Freshly ground black pepper
½ cup plain bread crumbs
1 medium apple, peeled, cored and chopped (3/4 cup)
¼ cup chopped dried cherries
½ teaspoon ground cinnamon
1/8 teaspoon ground thyme
¼ cup fat free low sodium chicken broth
1 tablespoon olive oil
1 cup fat free low sodium chicken broth
1 teaspoon cornstarch

In a medium bowl mix breadcrumbs, apple, cherries and spices until evenly mixed. Warm 1/4 cup of broth and oil, pour warm (not hot) broth mixture into fruit mixture and stir, making sure all parts are moistened with liquid.

Cover turkey breast with a piece of plastic wrap and pound with a meat mallet until the turkey is of uniform thickness (about 1/2 inch). Spread stuffing evenly (about 3/4 inch thick) in the center of the turkey, leaving a 1-inch border. Starting with one short end, roll into a log, completely enclosing the stuffing. Tie twine around the roast in four evenly spaced intervals. Season with ground pepper.

Roast on a rimmed baking sheet until an instant-read thermometer inserted in the middle registers 155 degrees, 50 to 60 minutes. Let rest for 10 minutes (the internal temperature should rise to 165 degrees).

While meat is resting, pour 1 cup of chicken broth in a small saucepan. Whisk the cornstarch into the broth then turn burner to medium. Whisk constantly until the broth thickens into a clear gravy-like sauce. Remove twine, place turkey on a cutting board or platter and slice crosswise about ¾ of an inch thick. Two-three slices equals 3.5 ounces. Use a food scale for accuracy. Drizzle 1 tablespoon of sauce over meat slices. Serves 6.

Comments

  1. This looks terrific -- but, not until after Passover for me -- can't have the cornstarch or bread crumbs. But, I may improvise for Tuesday's seder with matzoh farfel!

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  2. Is arrowroot okay? Use 1/2 teaspoon ... matzoh would probably work pretty well.

    ReplyDelete
  3. Sounds tasty! I'm almost inspired--but I'm afraid I'll wait until after Easter and Passover..... I wish I were being ethical like Susan; I'm just being practical. Too much family cooking!

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