Something that sticks to your ribs!

Winter is my favorite time of year.  Frigid days mean thick wool sweaters and puffy jackets that forgive even the most decadent of diets.  My memories of childhood winters include coming in from the snow and enjoying cups of melted chocolate diluted with a dash of whole milk and topped with globs of gooey marshmallow and foamy whipped cream followed by a tall bowl of thick and hearty beef stew spooned fresh off the stove.  This would of course be served with a generous cut of crusty bread.  I can hear the scraping of bread against ceramic as I imagine mopping up the savory last drops of a filling winter supper.  By the time talk of dessert would come, I would hardly be able to keep my eyes open, but then again, I was only eight years old.  I believe there would be talk of coffee with brandy or Irish cream added.  If you have never passed a snowy winter afternoon  in this fashion I suggest correcting this immediately.

These are not the only pleasures

Chicken and Vegetables in a Creamy Pesto Sauce

This is what I had for lunch today.  This recipie is a single serving, but you can multiply if as many times as needed.  I used a homemade pesto sauce but you can use a store bought pesto instead if you wish. Season to taste.
Chicken and Vegetables in a Creamy Pesto Sauce
8oz chicken breast cubed.
3/4 cup dried pasta (wheat pasta if possible)
1/2 medium onion chopped
1/4 bag frozen asparagus spears
1/4 cup mushrooms sliced
1/2 medium tomato, chopped
1 tbsp pesto
1 tbsp olive oil
1 tbsp flour (whole wheat if possible)
1/4-1/2 cup chicken broth
2 tbsp fat free cream (or half & half)

Season chicken with salt and pepper.  Set aside.
Prepare pasta as directed on package.  Reserve 2 tbsp of water from boiling pasta.
Heat oil in medium skillet.  Add onions to skillet and season with salt and pepper.  Cook at medium high temperature until translucent.  Add chicken to the skillet.  Cook 3-5 on each side or until browned.  Add chicken broth, flour, pesto and cream.  Stir and let come to a boil.  Turn down heat and add mushrooms, asparagus.  Cover and let simmer for five minutes.  Add tomatos and cook an additional three minutes.  Sit down and enjoy it without any guilt!

The First Step: Admitting You Have a Problem.

Diet.

I hate that word.  It always brings me back to my sophomore year of high school.  I was a plump teenager although my deep denial led to some very unfortunate wardrobe choices in those formative years.  I would definitely squeeze my body into unforgiving jeans and barely there t-shirts that clung to me like stretched out cling wrap, likely to burst at an over zealous exhale. 

I was in size denial.  I probably would have remained that way for years had I not had a crush on a cute senior in the middle of the school year. (This gets way more humiliating after the jump.)