We got our Wii working again! Which means, we were finally able to do our first weigh-in. 😦 Lisa weighed in at 130 lbs, and I (Brian) weighed in at 215 lbs. Lisa gained a mere 5 lbs, but I gained over 20!
For Easter, we had an AWESOME ham. Although, it wasn’t very low-carb. We soaked the ham in water and apple juice overnight. Then, we cooked the ham at 325 degrees for about 2 and a half hours wrapped up in foil with unsweetened apple juice poured over it. Finally, we pulled it out of the oven, unwrapped the foil, covered it in dijon mustard, covered that with brown sugar, drizzled honey on top, and slip it back in the over for about 30 – 45 minutes. Check out the picture.
We had Mediterranean Roast Turkey Breast for dinner on Saturday. Grilled Zuchini dipped in olive oil and sprinkled with black pepper and galic salt were the side – you can see them in the pictures.
We used the following recipe to make the turkey (minus the olives – Lisa doesn’t like them):
- 1 (4 pound) boneless turkey breast, trimmed
- 1/2 cup chicken broth, divided
- 2 tablespoons fresh lemon juice
- 2 cups chopped onion
- 1/2 cup pitted kalamata olives
- 1/2 cup oil-packed sun dried tomatoes, thinly sliced
- 1 teaspoon Greek seasoning (such as McCormick’s®)
- 1/2 teaspoon salt
- 1/4 teaspoon fresh ground black pepper
- 3 tablespoons all-purpose flour
- Place turkey breast, 1/4 cup chicken broth, lemon juice, onion, kalamata olives, sun-dried tomatoes, Greek seasoning, salt, and pepper in the crock of a slow cooker. Cover; cook on Low for 7 hours.
- Combine the remaining 1/4 cup chicken broth and the flour in a small bowl; whisk until smooth. Stir into slow cooker. Cover and cook on Low for an additional 30 minutes.