Grissini (Breadsticks) recipe

I decided that, even though it's nearly the end of phase 2 for me, it was waaaay past time to find a recipe for Grissini bread sticks. I found a few different recipes. This one is the prettiest one on the web and has the best directions.

The LA Times posted a recipe that has 22 calories per bread stick, as well as a visually appealing photo of them...

Anyway, if you're a good baker, you might give these a try. The trouble with making these yourself is that you don't know *exactly* how big to make these. I always question myself when making stuff like this that needs to be soooo close. If you do it, give me a shout out and some pictures - I'd love to post your result to my blog!

Baked Shrimp

The original recipe I found for this baked shrimp called for nutmeg, lemon juice, and for the grissini to be crumbled and sprinkled over the top of the shrimp. I think this is a great waste of a grissini stick, as I'd much rather just eat it and enjoy the flavors and textures it has unto it's own. At first, I went with the original recipe, but the lemon juice was just too tart (and it called for waaaay too much of it), there wasn't enough garlic (one small clove wasn't enough),

the nutmeg caused the whole dish to taste bitter, and there needed to be a little bit extra flavor. Where I knew that it could do that, I figured I'd best give it a shot as the recipe was and adjust it from there. OK, almost I followed the original recipe. Hahaha! I couldn't bring myself to first crumble, then add the grissini to the top of it. I'm so glad I didn't!

So, here's the sharesies on the recipe that I'll follow next time around, after considering what I had for lunch. I'm sure this one will be much better!

Baked Shrimp (90 calories)

100g shrimp (90 calories)

2 cloves fresh garlic, minced

1t lime juice

a sprinkle onion powder

a sprinkle pumpkin spice

salt and pepper to taste

1t parsley

Shake ButterBuds

In a ramekin (just because it's pretty) combine everything but parsley & butter. Top shrimp with parsley and butter. Bake for approximately 8-9 minutes. I served this beside broccoli & a parmesean grissini. It made a beautiful plate!

Zucchini Meatloaf

The meal we made last night makes me wish we could have beef every night. We used everything except our fruit in it, including the milk and some tomato paste. And it tasted "normal."

Zucchini Meatloaf (242 calories)

Meatloaf:

100g lean ground beef (215 calories)

1/3 cup grated zucchini (7 calories)

1 grissini breadstick, pulverized (20 calories)

1T milk

1/4t italian seasoning

1/4t garlic powder

1/4t onion powder

a sprinkle of celery seeds

Sauce:

1T tomato paste

1/8t onion powder

1/8t garlic powder

1/8t italian seasoning

1/8t fennel seed

1 drop stevia

Mix meat ingredients together and pat into a patty. Place in center of 8" foil and set aside. Combine sauce ingredients together in bowl and spread on top of patty. Make foil into pocket and cook meatloaf 45 minutes at 350* (toaster ovens work good for this if you don't want to heat the whole house). Uncover meatloaf and broil patty 10 minutes. Then serve it HOT HOT HOT!

Serious NUMMY!! Hope you enjoy it!

Supper Menu

Tonight, we made one of the best recipes ever.

Chicken Tomato Soup-erior (~170 calories)

100g chicken (110 calories)

Allowed tomatoes (~65 calories)

2 cups water

1/2 t cumin

1/4 t oregano

1/4 t red pepper flakes

1/8 t ground cloves

1/4 t jalapeno (diced fine)

2 t chicken bullion

salt to taste

Boil all ingredients (except the tomatoes) until chicken is cooked through. Cut up tomatoes (fresh off the vine is best!) and add to soup sized bowl. Remove chicken and cut into small pieces, add to tomatoes. Ladel broth onto chicken and tomatoes. Let cool off a little and use your grissini breadstick to cool your tongue as you enjoy this dish.

Adventurous Grissini... Huh?

Wow.

I thought we had more imagination than this.

Of course, it doesn't help that the roast we made the other night was so tasty that we couldn't wait for more. Tonight, we're supper repeaters. We're having the roast I toaster ovened the other night. Most likely, we'll just do the same exact menu, cucumbers, orange, and all. We'll vary the menu ever so slightly by having the parmesean grissini rather than the sea salt one.

Heh heh heh.

Adventurous, don't you think?

Supper Menu

Tonight, we're having Roast. I've decided to go for the cucumber thing again (I seriously love cucumbers), while Mom is doing steamed broccoli. Normally, a roast dinner includes baked potatoes, onions, cooked carrots, and some sort of sweet jelly stuff Mom makes and cans.

Roast (150 calories)

100g roast

salt and pepper to taste

1 T Braggs' Liquid Aminos

1/2 t rosemary

1/2 t garlic (or more if you like)

sprig of fresh basil

Create a rub with rosemary, garlic, salt, pepper. In an 8" (or so) square of foil, rub the seasonings onto the roast. Pour Braggs' over the meat, lay basil on top and fold foil closed. Put in toaster oven at 350* until the meat is as you prefer.

3 cups Cucumbers ( 45 calories)

Grissini Breadstick (20 calories) <--found at Safeway in both Sea Salt and Parmeasean flavors!

1/2 orange (30 calories)

That puts me precisely at 500 calories for the day.

Everyone who's done a 500 calorie diet before kept telling me this was going to be so hard. I just don't agree. This is, especially after the very prominent memory of those loading days, wonderful!!