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Before I go insane....
- Thread starter Miss24k
- Start date
GOOD MORNING!!!!!!!!!!!!!!!!Miss24k said:lol@ Sassy
So my tummy screamed again all last time..................but can I tell y'all I'm in F*CKING HEAVEN RIGHT............. OMG my mouth is just watering....I know y'all must think I'm nuts but right now sweet potato is the best thing on planet earth
YAY for Sweet taters
your day will ONLY get better little one
*Bunny* said:GOOD MORNING!!!!!!!!!!!!!!!!
YAY for Sweet taters
your day will ONLY get better little one
thanks huney.... it's going great so far. Got up didn't have to rush to the gym cause no more cardio or weight training
But did go in so practice the walk and posing in a bikini (instead of the usual shorts and tank top)
I'm in a very happy place right now, just can't help smiling, I love it. As i walked to working I was smiling away to myself, haha and this man said to me thanks for making my day with your beauitful smile .
Body is looking great (flat of course, but I' happy with it)
That is simply awesome hunMiss24k said:thanks huney.... it's going great so far. Got up didn't have to rush to the gym cause no more cardio or weight training
But did go in so practice the walk and posing in a bikini (instead of the usual shorts and tank top)
I'm in a very happy place right now, just can't help smiling, I love it. As i walked to working I was smiling away to myself, haha and this man said to me thanks for making my day with your beauitful smile .
Body is looking great (flat of course, but I' happy with it)
I have a tank that says "Smile, it confuses people..." Picked it up this morning and was going to out it on... but it's white and I gotta get "Fantasy Tanned" today so I nix'd that ideer...
I am very, very, very new to this forum but not so new to cooking chicken ... I have a suggestion that might make the boiled chicken a tad less bland and tasteless and will add NOTHING in terms of calories, sodium, negative stuff (maybe some garlic breath).
I buy chicken breasts in packages of about 4 or 5, boneless/skinless. Take a big pot (I guess it holds a couple of gallons, you want it large enough to hold say 2" or so of water, and the chicken, and still have some room), and it has to have a lid. Fill pot about 2 or 3" deep in water. Into that water add a couple of tablespoons of dried sage (double that if you're using fresh, don't be afraid to be generous), a healthy splash of lemon juice (about 1/2 a cup or so) a couple of grinds of black pepper, four or so cloves of garlic mashed up chopped, whatever (more if you like), and two large onions diced. Bring this to a boil, then reduce the heat and let the whole mass simmer on low for 30 minutes. In this time, prep your breasts (split em, bone em, skin if necessary). At 30 minutes, toss them into the pot, bring the pot back up to boil, slap lid on, reduce the heat as low as it can go. Now either simmer for about 25 or 30 minutes or simmer for about 10 or 15 minutes, then turn off the heat entirely and let them sit for another 30 minutes. Then drain and do whatever (you can wrap them and freeze individually or just containerize in the fridge if they'll be eaten up in less than a week). I think you'll find the chicken has a LOT more flavor and comes out quite moist. One of the easiest ways I've found to defrost is to toss the frozen breast on top of whatever veggies you're steaming, it usually takes about 4 minutes for a whole breast if not too large.
... I have a suggestion that might make the boiled chicken a tad less bland and tasteless and will add NOTHING in terms of calories, sodium, negative stuff (maybe some garlic breath). I buy chicken breasts in packages of about 4 or 5, boneless/skinless. Take a big pot (I guess it holds a couple of gallons, you want it large enough to hold say 2" or so of water, and the chicken, and still have some room), and it has to have a lid. Fill pot about 2 or 3" deep in water. Into that water add a couple of tablespoons of dried sage (double that if you're using fresh, don't be afraid to be generous), a healthy splash of lemon juice (about 1/2 a cup or so) a couple of grinds of black pepper, four or so cloves of garlic mashed up chopped, whatever (more if you like), and two large onions diced. Bring this to a boil, then reduce the heat and let the whole mass simmer on low for 30 minutes. In this time, prep your breasts (split em, bone em, skin if necessary). At 30 minutes, toss them into the pot, bring the pot back up to boil, slap lid on, reduce the heat as low as it can go. Now either simmer for about 25 or 30 minutes or simmer for about 10 or 15 minutes, then turn off the heat entirely and let them sit for another 30 minutes. Then drain and do whatever (you can wrap them and freeze individually or just containerize in the fridge if they'll be eaten up in less than a week). I think you'll find the chicken has a LOT more flavor and comes out quite moist. One of the easiest ways I've found to defrost is to toss the frozen breast on top of whatever veggies you're steaming, it usually takes about 4 minutes for a whole breast if not too large.
