Successful water consumption starts for me with a bottle in my hand when I first get up. I run the water cold in the sink and fill up the 20 oz bottle. Check that there is coffee left, that the coffee maker is still on so it doesn’t get cold and drink some of my water while I figure out breakfast. If needed, start a pot of coffee. I drink the first bottle before I leave the house, and fill it to take with me to work.

I drink the second bottle through the day at work. Some of it gets drank during work, some during lunch, but I make a point to finish it before I leave work. I work in an office so it’s probably easier than for some folks.

The third bottle gets filled when I get in from work. I try to make it a routine. Hang up my jacket. Put my lunch dishes in the sink and my lunch bag away. Fill up my water bottle. I drink some right then, some with dinner, and through the evening. When getting ready to call it a night, if there is any left, finish it off.

Did I do that every day? No, I didn’t. When I did it successfully, I was much more successful with curbing the snacking.

So there you have it. Hydration did help me stick to the plan. It helped a lot.

I know what my issue is. I eat way more than I should and I snack too much especially in the evenings. I eat too much pasta and potatoes, and not enough vegetables. Over the last few years, I have gotten lazy about a weekly food plan. And our routine, well, we have no routine.

Here is my 3-step plan.

1. Portion control. Eat human being size portions.
2. Hydrate. Drink three 20oz bottles of water each day. Right now, I’ll refill my water bottle. Maybe later, get one of those filtration bottles like Brita or something.
3. No snacking. Perhaps a small (100 calorie or so) snack in the evening.

Hey, exercise would be a great addition too. I know, I know. Vegetables on the plate at every meal would be a good thing. At least a small breakfast to start the day. The most important meal of the day. Yes, these are all things to keep in mind. But if I follow my 3-step plan, I will lose weight. I guarantee it.

I’ll keep you posted. Weigh-in on Monday was 262. There, now I put in on the website for all the world to see.  Now I just have to stick to it.

I wish I didn’t have to turn the oven on, but it’s the plan and it’s healthy, too. Roast chicken, broccoli (with cheese sauce to those that want it), and mashed potatoes. A good, healthy dinner for everyone. I’m trying to be more aware of that.

Lisa and David are working on Halloween decorations out front. Blow-ups will be going up soon. Both Megan and Nellie are helping. Feels like home here today.

Took a walk at lunchtime today. I need to start walking more. I start physical therapy on Monday for some strengthening on that left side. I have some leg weights that have adjustable weights. I just might get to use them soon.

See you soon and will share more information about our trip.

]]> http://www.hugskitchen.com/2010/06/nashville-in-the-summertime/feed/ 0 http://www.hugskitchen.com/2010/05/roasting-chickens/ http://www.hugskitchen.com/2010/05/roasting-chickens/#comments Thu, 13 May 2010 11:58:37 +0000 cwelch http://www.hugskitchen.com/?p=221 After the unseasonably warm temperatures here in Southern Vermont, I realize that Sunday dinner roasted in the oven will soon take a back seat to how to feed the family quickly and without heating up the house.

Chicken roasters are on sale at Price Chopper this week for only 88 cents a pound. I stopped this morning and got two that I’m roasting for dinner. One was 6, the other 6 1/4. I like to roast start the roasting at 400 degrees for 15 minutes, then down to 350 for the remaining time. It takes about 2 – 2 1/2 hrs for this size bird, unstuffed.

Unwrap the roasters. Put the giblets, neck, etc into a small saucepan, cover with cold water and turn on a low heat. Rinse the chicken with cold water. Drain from end to end. Turn the wings under and place in roaster pan. Since I had two roasters, I put them in my great, big turkey roaster.

I love the flavor of rosemary, marjorum, and thyme on the roasters, but some of the folks in the house are food texture picky. They don’t like the texture of the rosemary, especially. So I put them in my spice grinder into almost a powder.

I usually combine soft butter, and some olive oil, then mix in the herb mixture, I put this under the skin and rub all over the chicken. A bit of salt and pepper. And it’s ready for the oven.

Today, I only had some hard margarine. I tried to soften it in the microwave, but it melted. So I added the olive oil. Set up each chicken and poured some into the space under the skin. Set them back down, and then poured the rest all over the chickens. I sprinkled the herb over the top, maybe a little too think.

I covered the roasting pan with aluminum foil. Put in the oven at 350 for 1 1/2 hrs. Then removed the aluminum for the last hour and it came out great. Pictures to come as soon as I get a chance to download them from the camera.

MMMMM—– Recipe via Meal-Master ™ v8.05

Title: Creamed Dried Beef
Categories:
Yield: 1 Servings

1/4 lb Dried beef
2 tb Butter
1 tb To 2 flour
1 c Milk
Hot buttered toast

Pick meat in small pieces, brown in butter.
Sprinkle on flour and stir. Slowly add milk; cook
until slightly thickened. When it boils, pour it
over a platter of toast and serve at once.

MMMMM

Title: Valley Chicken
Categories:
Yield: 4 Servings

3 1/2 lb Chicken; cut up
ds Salt
ds Pepper
ds Thyme
1/4 lb Bacon; diced
2 tb Oil
1/2 lb Mushrooms; sliced
1 sm Onion; chopped
2 Apples; peeled and sliced
1/4 c Dark rum
1/2 c Apple juice
1/2 c Heavy cream
2 tb Finely chopped parsley
Hot cooked rice

Season chicken with salt, pepper and thyme. Render
bacon, remove from pan and add oil. Brown chicken
in hot fats. Add bacon, mushrooms, onion and
apples.

Heat rum, ignite and pour, flaming, over chicken.
Add apple juice; cover and simmer until chicken is
tender, about 40 minutes.

Arrange chicken on heated platter. Stir cream into
sauce and heat through. Pour over chicken; garnish
with parsley and serve with rice.

MMMMM

Title: Mild Curry Powder
Categories:
Yield: 1 Mix

2 tb Cumin
1/2 ts Crushed red pepper
1/2 ts Mustard seeds
1/2 ts Ground ginger
2 tb Ground coriander
2 ts Turmeric

Pulverize to a fine powder. Store airtight.

Makes 1/4 cup.

MMMMM

Title: Honey Baked Chicken
Categories:
Yield: 4 Servings

3 lb Cut up chicken
1/3 c Butter; melted
1/3 c Honey
2 tb Mustard
1 ts Salt
1 ts Curry powder
Hot cooked rice

Arrnange chicken, skin side up, in a 13x9x2″ pan
and top with combined remaining ingredients,
except rice. Bake at 350° 1 1/4 hours, basting
occasionally. Serve with hot rice.

MMMMM