Day 2 and some recipes

I swam today, yay! Then I went out to breakfast with my mom at IHOP, you may say tisk tisk, but they do have healthier options which we were very pleased to discover. I had their spinach, mushroom, and tomato omelet made with egg whites(without the spinach because cooked spinach make me gag)for a total of 380 calories. :)So I feel pretty good about my breakfast choice.

Recipe #1:
Biggest Losers non fried, fried chicken
2 lbs chicken tenders
1 quart of lowfat buttermilk
2 c whole wheat bread crumbs
1 c cornstarch
2 tsp paprika
1 tbs + 1 tsp organic seasoning salt
1 tbs ground black pepper
large pinch cayenne pepper
4 egg white, beaten to very soft peaks
Pam cooking spray or olive oil

Directions:
1. Soak chicken in buttermilk in the fridge for 6 hours overnight.(i don't usually follow this step)
2. Drain and blot with paper towels to remove excess buttermilk.
3. Meanwhile, preheat oven to 325 degrees
4. Lay bread crumbs out on a baking sheet and bake until golden brown, stirring occasionally, about 40 minutes. Cool. (I buy fat free croutons and smash them up instead, very therapeutic)
5. Increase oven heat to 450 degrees
6. Comine cornstarch, paprika, seasoning salt, black pepper, and cayenne in a large dish - mix well.
7. Dredge drained and blotted chicken tenders in seasoned starch.
8. Next, coat dredged tenders thoroughly with beaten egg whites.
9. Last, dip tenders in bread crumbs to fully coat.
10. Place chicken tenders on a foil-lined baking sheet. Lightly spray chicken on both sides with Pam.
11. Bake for about 12-15 minutes or until outside is crispy and chicken is just cooked through and juicy.

For eight servings:
Calories:270
Fat calories:40
Total Fat:4g
Sat fat:1g
Chol:65mg
Sodium:210mg
Total Carb:27g
Fiber:2g
Sugars:4g
Protein:28g

Recipe #2
6 Day Body Makeovers Wild Mushroom and Tomato Rice
2oz. crimini mushrooms, chopped
2oz. portobella mushrooms, chopped
1 medium onion, chopped
1 green pepper, seeded and chopped
1/2tsp. dried oregano
1/4 to 1/2 tsp. freshly ground black pepper
1 cup uncooked brown rice
3 tomatoes, finely diced
1/2 cup of red cooking wine(although I always seem to need more liquid for the rice)

Directions:
Place mushrooms, onion, and green pepper in a nonstick skillet. Saute over medium heat with 1 or 2 tsp of water until the onion is soft and translucent. Add the spices and rice and stir well for 1 minute. Add the tomatoes and wine. Bring to a boil, reduce heat, cover, and cook for 30 minutes or until rice is tender and the liquid is absorbed. One cup of uncooked rice will yield 3 cups of cooked rice=6 servings.