SGX C2W1D5: Elbow Deep In Chicken Bits

It is a truth universally–and somewhat abashedly–acknowledged that the common chicken–not fancy supplements, trainers, diet fads or equipment–is what makes the fitness world go round.

Where would we all be without the tons of chicken breasts and egg whites that those humble little cluckers provide to us? Sure, we could eat a lot of fish instead, but that would quickly add up to some major money, and besides, do you have any idea how many little fish eggs it would take to make just one veggie omelette?

There’s always lean beef, you say. Sure there is. And when I have enough money to blow on lean beef that generally runs over $4 a pound, I will start using more of it in my weekly diet.

For now, I am sticking with the chicken.

I spent several hours last night elbow deep in chicken. A few weeks ago Albertson’s ran a special on 10 lb family size bags of chicken leg quarters for the utterly irresistible price of $5. Yeah. It isn’t chicken breast, but um…$0.50 a pound! Who gives a $#*#!!! Besides, I knew I was going back on SGX, and the stats on skinless dark meat chicken work just fine for Swolegenix if not for Body for Life.

My only mistake was tossing the entire bag in the freezer without separating the pieces into more manageable portions. When I pulled the bag out this week to grab one or two quarters for cooking, I discovered that I had a single 10 pound chickensicle in my freezer. ARGH!

So I took the bag out and put it in the fridge to defrost. Day 1 passed. Still frozen. Day 2. Ditto. Day 3. Some loosening of the chicken bricks on the edges. Day 4. Finally! Enough thawing had occurred to permit separation!

I promptly sliced open the bag and kick started Maggie’s Chicken Entree Production Line by seasoning two skinless sections with salt, pepper, and rosemary and nuking them on 70% for 15 minutes for use in chicken salads. Another 1.5 pounds was skinned, removed from the bone, and transformed into some Moo Goo Gai Pan (minus the Moo Goo or mushrooms) following a recipe from the Weight Watchers Take-Out Tonight cookbook. The next half pound got marinated in pepper, salt, egg white, and cornstarch and was tossed into the fridge for eventual conversion into Kung Pao Chicken with Broccoli from the WW Stir Fry to Szechuan cookbook. Two more pounds got scored with the skin still on and marinated with just pepper, salt, and basil for some lovely baked chicken legs with black bean sauce from the Wei-Chuan One Dish Meals cookbook. (Side note–if you love Chinese food and easy preparation, try to snag a copy of this out of print cookbook. It is the BEST Chinese cookbook ever, and if you simply substitute cooking spray for oil and Splenda for sugar, almost every recipe can work for Body For Life or similar bodybuilding-based programs. Amazon has a few third-party resellers who carry it for under $4. I could literally live out the rest of my life with just this one cookbook for Chinese dishes.) The remaining chicken was encrusted with salt, pepper, soy sauce, parsley, and garlic for the Thai Street Vendor’s Chicken recipe from a cookbook I have owned for a while but haven’t used–Serve It Forth edited by fantasy author Anne Mcaffrey. The entire book contains recipes submitted by sci-fi and fantasy authors, and this particular recipe stood out partly because the author has the same first and last names as my boyfriend Chris. LOL. I plan to toss the last two batches of chicken in the oven at the same time tonight while I do my upper body workout in the living room, and quickly stir fry the Kung Pao chicken for dinner tomorrow.

So let’s do some math. 10 lbs of chicken = 160 oz = 4 oz x 40 servings ===> Now take that $5.00 I spent on the bag and divide by 40, and you get $0.125 per serving of protein.

:claplow:

Gawd, I love getting a deal on chicken. It makes my splurge on $2.99/lb tilapia seem more forgivable.

And cooking has got to be the most useful but underrated life skill ever. My monthly budget for dining out is only $25 (and often doesn’t get fully used) because nothing turns me off from a $10+ restaurant meal more than knowing I can make something even better at home for under $0.75 a serving.

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Nutrition: SGX Training Day Menu
(Details omitted by request of trainer)

Daily Supplements: multivitamin with iron, calcium 500 + D, 1 T. flaxseed oil or natural peanut butter, 1 t. GNC Creastack
Water: 16 cups minimum

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Workout:
12:00 PM LISS cardio – Treadmill walk (3.5 mph / 10% incline / 40 minutes)
7:00 PM SGX Upper body/Back

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The Awful Truth:
1. Went to bed at 2 am. Sigh.

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Brownie Points:
1. Made some fresh Thai peanut butter salad dressing.
2. Bulk marinated 6 lbs of chicken and cooked 4 lbs.
3. Made non-dairy, high fiber protein bars with new ATW protein powder, PB, and Fiber One.
4. Put extra boxes into storage closet outside.
5. Tidied up balcony garden stuff and transplant Tumbling Tom cherry tomato seedlings to hanging basket

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Short-term Goals:
1. Finish cooking rest of chicken.
2. Make more Orange protein cookies.
3. Drop off rent check.
4. Hang dark laundry load.
5. Print out map to CPR certification class for Sunday.

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