Fresh & Healthy Food = More Expensive

Sad, but true.

I read and sometimes post over here - where there is a mix of old and new people trying 17dd.

One question that new people seem to post is about whether various types of pre-made or even processed foods are 'allowed' on the 17dd.  These range from deli meats to pre-cooked chicken and turey of various kinds.  The old hands on the board gently guide these folks in the right direction - away from those things - unless there is no other choices.

One of the features of 17dd that made it work well for me, is that it is a good fit for those that already enjoy cooking and experimenting with recipes.  I don't mind going to the grocery a lot and spending the time and money on food.  Not everyone has those luxuries, and it can be sad to read about others struggling.  For me, 17dd also fit with a desire to move as far as possible from processed foodstuffs in general.  Certainly one could lose weight eating that stuff, but I didn't want to, and still stay away as much as possible.

That said, i think it is undeniable that in this age of the 'Dollar Menu' that eating fresh, healthy food costs more in terms both of time and money. Lean meats cost more.  Fresh veggies are on a use or lose clock. For me, some of the additional costs have been offset by a radical reduction in restaurant spending, but overall, eating healthy costs more. Eating healthy on the 17dd costs even more, as it seems the American food economy is built around inexpensive but calorie rich carbohydrate foodstuffs.

Recipe 004 - Green Chile Bacon Chicken Burgers

I've written before about what became 2 staple ingredients for all cycles.  Here is another extra lean ground turkey or chicken breast recipe that is a little more involved but well worth all the work (I prefer chicken on this one).  These burgers include turkey bacon that, while not necessarily entirely compliant is pretty darned close.  Be picky - there is a wide variety in fat content in chicken/turkey bacon.  I use Jennie O Extra Lean Turkey Bacon.

Ingredients:

Jennie O Extra Lean Turkey Bacon - 12 oz Package
At least 4 lbs fresh ground chicken breast (no fat)
2+ Cups (still not kidding) of pre-minced garlic from a jar - halve this if using fresh or you don't like garlic
2 Small - Medium onions, minced fine in food processor
3 cups green chiles, minced but not pureed in the food processor.  I prefer the hot frozen variety, but canned would work as well.

1 Cup (give or take) of worcestershire sauce
1 Cup (give or take) of soy sauce
Black pepper to your liking
Salt - a decent amount but to taste.  It took a few tries being bashful until I got enough in, so don't be too shy.  Maybe 1/2 to 3/4 cup?
2 Tbsp Cumin Powder or
1 Tbsp Oregano Powder if you prefer or try your own spices out

Cooking Spray

(In later cycles, I sometimes include Fat Free shredded cheddar as well)

Start with the package of Lean Turkey Bacon.  Prepare the whole thing - crispy is best.  I always seem to set off the smoke detector when I make this but honestly it will crisp nicely without over roasting it as much as I do.  Prepare the entire pack, eat a slice and put the rest in the food processor.  Mince fine - but don't powder it.

Combine everything in a giant bowl and mix very well.

Spray your largest saute pan (that has a lid). Form patties (they will be quite wet) and put in the pan.  Cover and cook thoroughly.  The patties won't all fit in at once, so it will take a few rounds to cook them all.  The cooking throws off a lot of liquid so these almost end up steamed as much as sauteed.  I actually leave the liquid in between rounds.

These keep well in a ziplock or other cold storage for a dense, delicious protein snack that is great to grab when you get hungry.  Delicious hot or cold.

Enjoy!

Back To Posting...

Haven't posted here much, and have had many posts sitting in draft for too long.  Have another friend starting 17dd for real today, so using that for my motivation as well.  Good luck - H!  You can do it!

Recipe 003 - Turkey Green Chile

This is a variation on the 2006 Chili Verde World Cookoff Winning Recipe .  I omit the cornstarch and instead of the 2 lbs of pork, I start with a large roasted turkey breast (both halves) from the freezer section of the local grocery.  I roast the turkey according to the package, allow it to cool a little and then pick all of the meat from the bones, cutting into 1 1/2 inch strips.  This yields at least twice as much meat, so I scale all of the recipe measurements to match.

This makes a very rich turkey chile, that freezes well and seems to get even better in the fridge.  A cup or so added to egg whites and microwaved for about 3.5 minutes makes an incredibly tasty breakfast.  A bowl with fat free Greek yogurt (or FF sour cream) and diced onions makes a delicious hearty and highly compliant meal for a winter day.