From the Food Network, this recipe looks amazing, and not too hard. Let you know Wednesday after I make it!
Nutritional analysis per serving
Calories 347; Total Fat 11g (Sat Fat 5.1g, Mono Fat 3.9g, Poly Fat 1.1g) ; Protein 50g; Carb 10g; Fiber 1g; Cholesterol 126.5mg; Sodium 433.5mg
From eating well comes this absolutely fantastic looking recipe that I for one can not wait to make.
Per serving:
Calories: 244
Fat: 9g
Carbs: 1g
Protein: 26g
Fiber: 0g
Minor update. Numara Software, Inc. owns the trademark on the name Track It! so a renamed the app to Track to Lose it! Also a user suggested to reorder the fields in a food entry to match the order on a nutrition label. Great idea! Should help in speeding up entering the information.
Oh and after shoveling out from the latest snow storm I promise a new recipe.
Version 1.6 is submitted for approval. Features swipe to delete from the Activity and Food list, favorites for food or activity lists, and a quick entry screen when entering a food log entry. Quick entry also has a built in calculator for users tracking values (points) or values plus (points plus). All of these features were user requested.
Any more user requested features and I’ll never get the iPad screens done! Just kidding keep them coming!
Someone left a comment on how to bake chickpeas, so here’s a recipe I’ve made in the past. They really do make a great snack.
Makes 4 servings
Ingredients:
1 12 ounce can of chickpeas (garbanzo beans) drained
2 tablespoons olive oil
salt
garlic powder
cayenne pepper
Directions
1. Preheat oven to 450 degrees F (230 C)
2. Blot chickpeas dry with a paper towel. This is important, because if they are wet when cooked, their temperature won’t go above the temp of boiling water and they won’t roast. 3. In a bowl, toss the chickpeas with the olive oil and season them with salt, garlic powder, and pepper.
4. Spread out in a single layer on to a baking sheet and roast for 30 – 40 minutes until browned and crunchy. Watch carefully the last few minutes so they don’t burn.
Nutritional information and cost per serving:
3 points
4 points plus
161 Calories
7.7g Fat
6g Fiber
17g Carbohydrates
6g Protein
Well no, not yet, but this week for sure. I’ve been a little bust shoveling snow! Great exercise though!
I made the Apple Blueberry Cobbler this weekend, and other than accidentally substituting baking powder for corn starch, it came out very good!
In a comment on iTunes, a user left a request for a favorites on food items. This would make selecting an item from the list easier, as your most frequent items is a smaller list. I think it’s brilliant! Expect that in 1.6 which I hope to upload to the app store this weekend.
The other request for not having to type in the entire food name I’m not sure what the user means. I suspect it means to populate the list as you’re typing, which I did when creating the app, but when used on the actual device, it was torture as it took so long for the list to be populated.
Keep the ideas coming! I really love them!
If you would like a particular feature in the app, don’t hesitate to send an email. So far I’ve included quite a few user requested features. Also leaving a review in the app store is great too. In fact the last review thinks the app should allow for simple tracking without having to enter in a food and if you track points, include a points calculator for the entry screen. I think that’s a super idea, and am working on it now.
What’s new:
* Ability to now track protein (user requested) and Values Plus
* Ability to have ‘Yours’ be the default for lists instead of ‘All’ (user requested) This option is set in your diet settings.
* All tracking and counting now include decimal numbers, regardless of what you are tracking (user requested)
* Built in database is upgraded to include protein and Value Plus values for foods.
* Fixed an issue where a deleted item would not stay deleted
* Activity boost is now based on what you are tracking
* Minor bug fixes and UI improvements
The next version will have what the reviewer posted, i.e., swipe to delete. I always meant to do it, but simply forgot. Not sure how to make making an entry easier, but if you have an idea, I’ll happy to listen.
Do send email with feature requests, since we all use the app, we can all benefit when it is made better.
Some of us have our favorite, comforting recipes, that we may not make anymore because…well let’s face it, butter does make everything taste better! But is there a way to make them healthier, and still enjoyable? I say yes, and here’s an example, Breast of Chicken Florentine, from the New York Times Cookbook. When adding all the ingredients together, it comes to roughly 280 calories per serving, which isn’t bad, but we can make it better. The main culprit is the butter. 12 tablespoons of it, for a whopping 1200 calories for the whole dish. The chicken is cooked in the butter, and so are the mushrooms. What I did, is cooked the chicken in the oven with a little olive oil, and used butter with canola oil to cook the mushrooms. Butter with canola oil has 1/2 the calories of regular butter. So instead of adding 1200 calories to the dish I added only 200 for a savings of 1000 calories or 125 calories per serving for a total of 155 per serving. Not bad. In WW speak the dish went from 6 points to 3! Here’s the original recipe. Try to see where you can make it healthier.
Ingredients:
Flour for dredging
Salt and pepper to taste
4 whole chicken breasts cut in half lengthwise
1 egg
1 tablespoon water
1/4 cup grated parm cheese
1/2 cup bread crumbs (I use a combo of panko and seasoned bread crumbs)
1/4 lb butter plus 4 tablespoons (yikes!)
2 pounds spinach cooked and drained
1 tablespoon lemon juice
1 pound sliced mushrooms
chopped parsley
Directions:
1. Mix flour, salt, pepper and dredge the chicken. Beat the eggs and the water and dip the chicken in. Mix the breadcrumbs and cheese, and coat the chicken pieces. Refrigerate for 1 or more hours so the coating has time to set
2. In a large skillet heat 1/4 lb of the butter. Add the chicken and brown on all sides, then lower heat, cover, and cook for 25 minutes or until done.
3. Chop the spinach coarsely and season with the lemon juice. Pile onto a platter and arrange the chicken pieces on top. Keep warm.
4. To the skillet add 2 tablespoons of butter and saute the mushrooms until tender. Spoon over chicken.
5. Brown the remaining 2 tablespoons of butter in the skillet and, through a sieve, pour over chicken and mushrooms. Sprinkle with chopped parsley.
The smart way to lose weight!
