The Pudding Diet

For the last six weeks I've been doing a body challenge at my gym.  It consists of going to classes, mostly weight lifting, (which I'm rocking out at) and following the Zone Diet while tracking all calories (which I succeed  at...sometimes).  The problem with the Zone Diet is that it isn't wine friendly, and I'm much more friendly with wine, just ask my boyfriend.  I have been using the My Plate calorie counter at livestrong.com to track my calories.  Yesterday I tracked 320 calories of just chocolate pudding and still made it in at the recommended 1200 calories without feeling deprived.  Which leads me to believe that the dawn of The Pudding Diet is right around the corner.  I've even converted my boyfriend.  The other day I came home to find him ferociously stirring the contents of a sauce pan, eyes narrowed, brow furrowed.

"Whatcha making?"

"Pudding."

"Oh!  Excellent I have reserved 250 calories today just for that purpose."

"It's not working."

What do you mean it's not working?  Pudding is a no fail dessert, the only exception being the month I decided to drink only almond milk and wound up with more lumpy chocolate almond milk than actual pudding, though even then it was tasty.  You combine 1 package of Instant Fat Free Sugar Free Chocolate pudding mix with 2 cups of milk (the pudding diet recommends skim) and you stir until thickened.  To speed up the process you can lovingly place the bowl in the fridge for 10 minutes.  To truly feel decadent you can then mix in a few tblspoons of Cool Whip and top it all with a few shakes of cinnamon, which makes the whole creation more like fluffy chocolate mousse than pudding (and also doubles it's size..winning).  If you're in the mood for ice cream try blending half a packet of pudding mix, a cup of milk and ice cubes to make a ridiculously creamy and delicious chocolate pudding shake.  Even better add in a frozen banana or some peanut butter - it's sexy pudding.  

"Did you add 2 cups of milk?"

"Yes"

"Is this the package?" - picks up blue box from counter

"Yes"

"You know this is Instant Pudding right?"

"What?"

"It's Instant, you don't make it on the stove."

"But I wanted it hot." 

Oh boy.  It is true that I do most of the cooking in our household.  This is 1) because I honestly do love to cook and 2) see story above.  My boyfriend's mother, who is also a fabulous cook, made dinner for us awhile back and turned me onto Spicy Cuban Mojo Chicken with Avocado Mango salsa.  I am now addicted.  Since eating it at her house it has made a regular appearance at mine.  It's easy, ridiculously tasty, and looks great too.  Last week I switched it up and made it with salmon which was also divine.  I didn't marinate the fish but still rubbed it with the seasonings and it came out great.  Just preheat your oven to 350, sear the fish for like a minute each side (I had half pound filets..adjust accordingly) then finish it off for 7-10 minutes in the oven.  Glorious!  The sauce is also key, as is the butter in it.  I forgot to add it at the end and just added it in with everything else and it didn't seem to make a difference.  I also didn't following the recipe when it came to the amounts of juice, soy sauce, etc.. just added it all in and kept tasting AND I used pineapple juice instead of orange.  I'm sure following the recipe to the letter would also result in a glorious meal, I just don't, I'm a rebel like that.  

Serve this to your significant other and you'll be sure to knock their socks off!

• 
  
• Ingredients
• 1 teaspoon cumin seed
• 3 cloves garlic, chopped
• 1 fresh red chile pepper, chopped
• 1/4 teaspoon salt
• 2 tablespoons olive oil
• 5 teaspoons orange juice
• 5 teaspoons lemon juice
• 2 (8 ounce) boneless, skinless chicken breast halves
•  
• 2 tablespoons olive oil
• 1/2 cup orange juice
• 1 teaspoon lime zest
• 1 teaspoon honey
• 1 teaspoon sweet soy sauce
• 1/4 cup cold, unsalted butter, cut into pieces
• 1/2 cup diced mango
• 1/2 avocado
• chopped fresh cilantro to taste
• chopped fresh parsley to taste

Directions

1. Toast the cumin seeds in a dry skillet over medium-high heat until fragrant, about 2 minutes. Place the cumin seeds, garlic, chile pepper, salt, olive oil, orange juice, and lemon juice into the bowl of a blender; grind to a coarse paste. Toss the chicken with the marinade, then place into the refrigerator, and allow to marinate for about 2 1/2 hours.
2. Preheat oven to 350 degrees F (175 degrees C).
3. Heat a skillet over medium-high heat. Cook the chicken for 2 to 3 minutes on each side until browned. Place into the oven, and cook until the juices run clear, about 8 minutes. When the chicken is done, remove, cover with foil, and allow to rest for 3 to 5 minutes.
4. While the chicken is in the oven, whisk together the olive oil, orange juice, lime zest, honey, and soy sauce in a skillet over medium-high heat. Simmer until the orange juice has reduced to 1/3 of original volume and is beginning to get thick and syrupy. Once thick, remove from heat, and whisk in the butter pieces one at a time until melted; set aside.
5. To serve, place chicken on the plate and sprinkle with mango and avocado. Drizzle with the sauce, and garnish with cilantro and parsley.

Serve it wearing this and you'll knock their everything else off too. ;)