12 WEEKS IN

Bruce and I have been on TLS Weight loss System for 12 weeks now. We have changed many things about our eating habits and behavior changes also. Bruce is down 80 + pounds and I am down 30 + pounds. I love the new cooking. Here are a few of the new recipes I have founds.....




Red Pepper/Mexican Hummus
2 cans Garbanzo Beans (chickpeas)
1/4 cup tahini
1/4 cup olive oil
1 bunch cilantro
1 jalapeno pepper
4 garlic cloves
1 jar roasted red peppers

Place all ingredients in a food processor and process until smooth. Adding more olive oil if needed.

Goes great with all veggies.

Chicken with Balsamic Vinegar
Serves 4

Thyme, Dried 1/2 tsp, leaves

Salt, Table 4 dash

Olive Oil, Extra-virgin 4 tbsp

Pepper, Black 2 tsp

Flour, Wheat, Whole Grain 2 Tbsp

Butter, Unsalted 1 tbsp

Bay Leaves 4 leaf

Chicken, Breast, Fillets, Boneless, Skinless 4 1/2 breast (4 oz./118 g) - halved

Broth, Vegetable, Low Sodium 2/3 cup

Mushrooms, White 2 cup, pieces or slices - cup cubed

Vinegar, Balsamic 4 tsp

Garlic, Raw 6 cloves - minced

Directions

1. Season the flour with salt and pepper and dredge the chicken breast halves in it. Shake off excess flour.
2. Heat the oil in a heavy skillet and cook the chicken over moderately high heat until nicely browned on one side, for about 3 minutes.
3. Add the garlic cloves.
4. Turn the chicken pieces over and scatter the mushrooms over all. Continue cooking, shaking the skillet and redistributing the mushrooms so they cook evenly. Cook for about 3 minutes.
5. Add the Balsamic vinegar, broth, bay leaf and thyme.
6. Cover closely and cook over moderately high heat for about 10 minutes. Turn the pieces occasionally as they cook.
7. Transfer the chicken to a warm platter and cover with foil. Let the sauce cook, uncovered, over moderately high heat for about 7 minutes.
8. Swirl in the butter.
9. Remove the bay leaf.
10. Pour the sauce and mushrooms over the chicken and serve.

Enjoy! More to follow  :)