Going FOWL - Day 1

So, as a proactive Mr. Army Wife, I understand that it is my responsibility to keep my Soldier lean and mean.  This has been quite difficult the last few months since Heather and I are not around the Army on a daily basis like we have been for the past 10 years.  We haven't gained a significant amount of weight mind you, but we also have gained a few and we have not been as disciplined with our eating as we have in the past.  Heather, especially, reflected on how simple it would be to let it all go since she doesn't have to do group PT, or report to formations or other Army events on a regular basis.

For this reason, we have to decided to do a 30 day challenge consisting of eating only Fowl.  We are going FOWL or For Our Weight Loss.  This means that we are going to eat mostly chicken and turkey meat.  I might throw a duck or a quail in their sometime too.  Most of the recipes I cook will come from previously written recipes although I will adapt them to boost flavor or add components.  I will try and post the recipe, a picture and Heather's thoughts on the dish each day.  Also, at the 1 week, 2 week, 3 week and 30 day mark I will post my weight so that we can have a record of whether or not it works.

Here are our rules for the month.

1.  Our main source of meaty protein will come from Fowl (chicken, turkey, duck, ect.)
2.  Other meats can be used if they are part of a recipe and are an accompaniment more than a main part of the dish.  (Example - slice of ham on Chicken Cordon Blue)
3.  Not all meals have to be eaten at home, but if we do eat out, we must eat Fowl as the main protein as our dish.
4.  The idea is to find variety in Going FOWL, so I will not make the same dish twice, although we can eat leftovers.
5.  Breakfast and Lunch can only consist of FOWL products as well although they will not be listed here.
6. We can use any parts of the FOWL available for edible consumption.  Can you say turkey skin at least once?


Exercise is a part of the equation too since both Heather and I are training for 1/2 marathons.  Run Forrest, Run!!!

Here was our Day 1 recipe.

Southwest Meatballs with Warm Corn-Black Bean Salsa (adapted from Clean Eating Magazine, October 2011 issue).  Serves 4, 20-30 minutes to prepare

Ingredients
1 lb ground turkey
2 large egg whites
1/4 bread crumbs
salt, pepper
2 tsp. Olive Oil
1 package of frozen or 1 can of whole corn
1 - 15 oz can of black beans (well rinsed)
2 cups of dice tomatoes (I used Roma tomatoes)
1 Medium sized red onion (diced)
1 Jalepeno (diced)
1/2 cup Chicken Broth
1 TBSP Lime Juice
1 tsp cumin
Bunch of rough chopped cilantro

Instructions

One:  In a large bowl, combine turkey, egg whites, bread crumbs, salt and pepper and mix well.  Shape into meatballs.  The size of the meatball is a personal preference but I use a small ice cream scoop and 1 lb will make about 16-20 meatballs.

Two: In a large skillet, heat oil on medium high.  Add meatballs and cook for 3-5 minutes or until all sides are golden brown.  Add all other ingredients except cilantro and mix well.  Cover with the lid a little askew, so steam can escape, reduce heat to medium and cook for an additional 3-5 minutes or until meatballs are cooked through or reach an internal temperature of at least 165 degrees.  Stir in cilantro and serve.

Picture:

Thoughts on the dish.


It was great.  Heather loved it and can't wait to eat the leftovers today.  My personal touches to the recipe were to add the red onion and jalapeno in order to add a little heat.  What impressed me the most was how moist the meatballs were.  The absolutely melted in our mouths and the lime juice gave them a great tang.  Finishing the dish with cilantro was absolutely perfect.  I give this 8 out of ten chicken wings and will definitely be making it again after the 30 days is over.