Im loosing weight, 10 bs so far :) Working out everyday and and watching my carb and calorie intakeIve been eating broccoli, tuna, half a turkey and cheese sandwich and Im getting SO BORED with it.any other small easy lunch ideas ?? thanks :)
Get your favorite veggies.broccoli, cauliflower, zucchini, onion, carrots etc and cut them up into larger/bite size piecesYou can either stirfry or bake themTo stirfry: Put 1/2 cup of water in a skillet with the veggies and cook on 7 or 8 heat til they're as soft as you likeThe water will cook out, it's just to keep the pan from getting too dry and the veggies burningOnce the veggies are to where you want themAdd 11-2 tablespoons of soy sauce for flavor and cook for another 4-7 minutesYou can also put them on a little brown rice if you'd like or mix them with stirfried chickenTo do this, you can either use 1 tablespoon of olive oil or just non-stick spray in the skillet, cut the chicken breast into pieces and cook til doneRemove the chicken from the skillet, cook the veggies as stated above and re-add the chicken when you add the soy sauce - I just had stirfried veggies (1 1/2 cup broccoli, 1 1/2 cup cauliflower and 3/4 cup carrots with 2 tablespoons soy sauce) for lunch and it was only 197.5 caloriesJust to give you an idea of how many calories something like that would beYou can also bake the veggiesFirst, after you've cut up the veggies, put them in a baggie with 1-2 tablespoons of olive oil and salt and pepper as you like and shake until well coatedMake a pouch-like thing out of aluminum foil and pour the veggies in and wrap the topBake for 20-25 minutes at 300Pull them out and open the aluminum, then put under the broiler for 5 minutes at a low heat (around 2 or so) and it'll be good to go.
What lid? I've used springform pans for decades, and have never seen (or used) a lid on one! The water bath is to help keep the cheesecake from crackingThis recipe just happens to have the pan on a lower rack, rather than putting the cheesecake into the water bathYou're putting the springform pan on a cookie sheet, so that if it oozes out a little, it will keep your oven cleaner .Some recipes call for leaving the cake in the turned-off oven, but most of my recipes don't call for that.
The special instructions about having a pan of water and leaving the cake in a sealed, warm oven are common for good cheese cake recipesIt's not about the type of pan, it's about the type of cakeI've made cheesecakes in similar waysIt sounds like a very good recipe and it's worth following those instructionsYou won't have to do that every time you use the pan - just when you want a slow, moist cooking of a cheese cake.
