Avoiding Holiday Weight Gain

Do you usually gain a few pounds in December? I used to… It’s so easy with all the holiday goodies and special dishes we fix sitting around. There always seems to be a fresh batch of cookies sitting around, just waiting to be tasted. All those extra little snacks add up, especially when we also eat a full meal right after.

I’ve been doing a few different things this year to avoid gaining those extra few pounds and thought I’d share a few tips with you. Even if you avoid gaining just two pounds by implementing a couple of these things, that’s two pounds less you have to lose in January.

Avoiding Extra Calories In Holiday Foods

If you are looking for some great low calorie holiday recipes, and of course if you are planning any type of Christmas dinner or lunch, grab your copy of the Healthy Christmas Planning Guide here

http://www.healthymenumailer.com/xmas

Take care,

Susanne Myers

Lemon Thyme Chicken Recipe

Here is a great chicken recipe that is low in fat but full of flavor.
Thyme is such a great spice for poultry and combined with the lemon makes the chicken tender and flavorful.

Small potatoes are added for a complete meal. Dinner made simple, easy and fast - what more could you ask for?

Lemon Thyme Chicken with Small Potatoes

4 chicken breasts, skinless and boneless
3 tablespoon fresh chopped thyme
3 teaspoons finely grated lemon rind
2 tablespoons lemon juice
2 tablespoon olive oil
1 large red onion, thinly sliced
1 clove garlic, crushed
1 ¼ cup brown rice (dried)
2 cups water
3 cups chicken stock
8 oz baby spinach leaves.

Place chicken. Mix 1 tablespoon thyme, 2 teaspoons lemon rind, lemon juice and 1 tablespoon olive oil in a bowl and rub over chicken. Cover and refrigerate approximately 20 minutes to let flavors sink in.

Heat the remaining 1 tablespoon olive oil in a large deep non stick pan or wok add the onion and cook for about 2 minutes until soft, stirring often. Add the garlic and cook for another minute or so. Add rice and stir everything together until rice is coated, approximately 2 minutes. Add the water and stock and bring to a boil. Reduce heat and cover. Simmer over low heat for approximately 30 minutes or until liquid is absorbed and rice is tender. If necessary add a little more stock and cook longer until tender.

While the rice is cooking, transfer the chicken breasts and marinade to a non stick baking tray and grill for approximately 15 minutes or until golden and cooked through.

Once rice is finished, stir in the baby spinach, remaining lemon rind and thyme and transfer to serving plate. Top with grilled chicken and serve.