Chicken thighs braised in white wine (Courtesy of the WW boards)
5 boneless, skinless chicken thighs (1.65 lb package)
Coarse salt and ground pepper
4 garlic cloves, thinly sliced
1 c dry white wine (200 calories, 0 g fat, 0 g fiber) **indulgence
1/4 teaspoon dried thyme
1 lemon cut into 8 thin slices, plus 1 TBS fresh lemon juice
1 TBS cold butter, cut into pieces (102 calories, 0 g fat, 0 g fiber) **indulgence
2 TBS chopped flat-leaf parsley OR 1/2 tsp dried parsley
In a 12" skillet with a tight-fitting lid, arrange thighs; season with salt and pepper. A dd garlic, wine, and thyme. Bring to a boil; reduce to a simmer. Cover and cook, 10 minutes.
Turn chicken over. Place a lemon slice on each piece; cover and continue simmering until tender, about 15 minutes. Leaving garlic and liquid in skillet, transfer chicken and lemon slices to a platter. Cover tightly with foil to keep warm.
Bring liquid in skillet to a boil; cook until reduced to 1/2 c, about 5 minutes. Remove skillet from heat. Add butter, parsley, and lemon juice; stir until butter has softened and sauce is smooth. Season with salt and pepper. Serve chicken with sauce and, if desired, brown rice.
Serves 4
Wednesday, January 28, 2009
Bubble-Up Pizza Casserole
We tried this on Superbowl night, and it was really good. We, well I... was craving pizza, and this sounded healthier than Papa Johns!!!!
Richie liked it a lot as did I, and the leftovers were really good! I am anxious to try it with other "fillings", and would love to figure out how to make a Hawaiian Pizza one... I'm accepting ideas...
Bubble up pizza casserole
1 lb lean ground beef or turkey (I used 96/4)
1 medium onion, chopped
16 oz tomato sauce
1/2 tsp dried basil
3 cloves of garlic, minced
1 tsp Italian seasoning
your choice of veggie toppings... I used:
1.25 c FF or soy mozzarella shreds (I used part FF and part low fat/part skim...)
Preheat oven to 350. In skillet, brown meat over medium heat, stirring to crumble. Stir in onion, tomato sauce, basil, garlic, and Italian seasoning.
Add veggies/fill-ins and optional turkey pepperoni. Add quartered biscuit/pizza dough; stir gently until biscuits are covered with sauce.
***Note to self... I would put half the beef mixture on the bottom of the pan, then spread the pizza dough pieces on top of that because I found some areas got a lot and some not so many... then I would pour the rest of the beef mixture overtop...
Spray a 9 x 13" casserole dish with cooking spray. Bake for 25 minutes. Sprinkle with cheese, and bake an additional 10 minutes or until biscuits are done. Let stand 5 minutes before serving.
Serves 8
-- Posted by Hippomommy on the WW Core board
Richie liked it a lot as did I, and the leftovers were really good! I am anxious to try it with other "fillings", and would love to figure out how to make a Hawaiian Pizza one... I'm accepting ideas...
Bubble up pizza casserole
1 lb lean ground beef or turkey (I used 96/4)
1 medium onion, chopped
16 oz tomato sauce
1/2 tsp dried basil
3 cloves of garlic, minced
1 tsp Italian seasoning
your choice of veggie toppings... I used:
- mushrooms - small container, sliced
- olives - about 20
- green peppers - I used 2 small
- Optional - I didn't use - Turkey Pepperoni
1.25 c FF or soy mozzarella shreds (I used part FF and part low fat/part skim...)
Preheat oven to 350. In skillet, brown meat over medium heat, stirring to crumble. Stir in onion, tomato sauce, basil, garlic, and Italian seasoning.
Add veggies/fill-ins and optional turkey pepperoni. Add quartered biscuit/pizza dough; stir gently until biscuits are covered with sauce.
***Note to self... I would put half the beef mixture on the bottom of the pan, then spread the pizza dough pieces on top of that because I found some areas got a lot and some not so many... then I would pour the rest of the beef mixture overtop...
Spray a 9 x 13" casserole dish with cooking spray. Bake for 25 minutes. Sprinkle with cheese, and bake an additional 10 minutes or until biscuits are done. Let stand 5 minutes before serving.
Serves 8
-- Posted by Hippomommy on the WW Core board
Monday, January 26, 2009
Black Bean Soup *Untested*
Slow Cooker Black Bean Soup (inspired from Bon Apetit)
Ingredients
1 tbl olive oil
2 red onions, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
4 garlic cloves, pressed with garlic press
4 tsp ground cumin
1 16-ounce package dried black beans
1 tbl chopped canned chipotle chiles in adobo
7 cups hot water
2 tablespoons fresh lime juice
2 teaspoons coarse kosher salt
1/4 teaspoon ground black pepper
1 cup plain nonfat yogurt
1/2 cup chopped seeded plum tomatoes
1/4 cup chopped fresh cilantro
Directions
Heat olive oil in large skillet over medium-high heat. Add onions and both bell peppers and sauté until just start to brown, about 5-7 minutes Add garlic and cumin; stir 1 minute. Transfer mixture to 6-quart slow cooker. Add beans and chiles, then 7 cups hot water. Cover and cook on high until beans are very tender, about 6 hours. Transfer 2 cups bean mixture to blender; puree until smooth. Return puree to remaining soup in slow cooker. Stir in lime juice, salt, and pepper. Ladle soup into bowls. Spoon dollop of yogurt into each bowl. Sprinkle with tomatoes and cilantro and serve.
servings: 6
Lentil Bolognese *Untested*
This also sounds very interesting to try sometime and would be high in fiber, low in fat with the lentils rather than beef...
Lentil Bolognese (Courtesy of the WW message boards)
Lentil Bolognese
makes 6 servings
1 medium onion, chopped
2 cloves garlic, minced
2 medium carrots, shredded
2 medium stalk celery, chopped
2 Tbsp olive oil (1 tsp per serving)
2/3 cup dry red lentils
14 oz canned Italian style stewed tomatoes
2 Tbsp canned tomato paste
2 cups chicken or veggie broth
1 tsp dried marjoram
1/4 tsp salt
1/4 tsp black pepper
Instructions:
Chop onion, garlic, and celery. Grate carrots (use cheese grater). Add oil to pressure cooker (*), heat on medium. Saute onion, celery, carrots, and garlic for 1-2 minutes. Add tomatoes (undrained), tomato paste, broth, marjoram, salt, pepper, and lentils. Stir together, then cover in pressure cooker for about 20 minutes. Serve over pasta.
* Note - if you don't have a pressure cooker, you could make this in a regular pot with a tight-fitting lid. Cook for about 40-45 min (until lentils and vegetables have softened).
Lentil Bolognese (Courtesy of the WW message boards)
Lentil Bolognese
makes 6 servings
1 medium onion, chopped
2 cloves garlic, minced
2 medium carrots, shredded
2 medium stalk celery, chopped
2 Tbsp olive oil (1 tsp per serving)
2/3 cup dry red lentils
14 oz canned Italian style stewed tomatoes
2 Tbsp canned tomato paste
2 cups chicken or veggie broth
1 tsp dried marjoram
1/4 tsp salt
1/4 tsp black pepper
Instructions:
Chop onion, garlic, and celery. Grate carrots (use cheese grater). Add oil to pressure cooker (*), heat on medium. Saute onion, celery, carrots, and garlic for 1-2 minutes. Add tomatoes (undrained), tomato paste, broth, marjoram, salt, pepper, and lentils. Stir together, then cover in pressure cooker for about 20 minutes. Serve over pasta.
* Note - if you don't have a pressure cooker, you could make this in a regular pot with a tight-fitting lid. Cook for about 40-45 min (until lentils and vegetables have softened).
Pasta Bolognese *Untested*
This is very similar to my pasta sauce, but it has more wine which I'm sure make it taste really yummy. I will definitely have to try this one day.
Pasta Bolognese
(It is from the Food Network originally)
Serves:6 to 8 servings
1 large onion or 2 small, cut into 1-inch dice
2 large carrots, cut into 1/2-inch dice
3 ribs celery, cut into 1-inch dice
4 cloves garlic
Extra-virgin olive oil, for the pan
Kosher salt
3 pounds ground chuck, brisket or round or combination (I would use 93% lean)
2 cups tomato paste
3 cups hearty red wine
Water
3 bay leaves
1 bunch thyme, tied in a bundle
1 pound spaghetti (Use Whole Wheat if possible)
1/2 cup grated Parmigiano-Reggiano
High quality extra-virgin olive oil, for finishing
In a food processor, puree onion, carrots, celery, and garlic into a coarse paste. In a large pan over medium heat, coat pan with oil. Add the pureed veggies and season generously with salt. Bring the pan to a medium-high heat and cook until all the water has evaporated and they become nice and brown, stirring frequently, about 15 to 20 minutes. Be patient, this is where the big flavors develop.
Add the ground beef and season again generously with salt. BROWN THE BEEF! Brown food tastes good. Don't rush this step. Cook another 15 to 20 minutes.
Add the tomato paste and cook until brown about 4 to 5 minutes. Add the red wine. Cook until the wine has reduced by half, another 4 to 5 minutes.
Add water to the pan until the water is about 1 inch above the meat. Toss in the bay leaves and the bundle of thyme and stir to combine everything. Bring to a boil and reduce to a simmer, stirring occasionally. As the water evaporates you will gradually need to add more, about 2 to 3 cups at a time. Don't be shy about adding water during the cooking process, you can always cook it out. This is a game of reduce and add more water. This is where big rich flavors develop. If you try to add all the water in the beginning you will have boiled meat sauce rather than a rich, thick meaty sauce. Stir and TASTE frequently. Season with salt, if needed (you probably will). Simmer for 3 1/2 to 4 hours.
During the last 30 minutes of cooking, bring a large pot of water to a boil over high heat to cook the spaghetti. Pasta water should ALWAYS be well salted. Salty as the ocean! TASTE IT! If your pasta water is under seasoned it doesn't matter how good your sauce is, your complete dish will always taste under seasoned. When the water is at a rolling boil add the spaghetti and cook for 1 minute less than it calls for on the package. Reserve 1/2 cup of the pasta cooking water.
While the pasta is cooking remove 1/2 of the ragu from the pot and reserve.
Drain the pasta and add to the pot with the remaining ragu. Stir or toss the pasta to coat with the sauce. Add some of the reserved sauce, if needed, to make it about an even ratio between pasta and sauce. Add the reserved pasta cooking water and cook the pasta and sauce together over a medium heat until the water has reduced. Turn off the heat and give a big sprinkle of Parmigiano and a generous drizzle of the high quality finishing olive oil. Toss or stir vigorously. Divide the pasta and sauce into serving bowls or 1 big pasta bowl. Top with remaining grated Parmigiano. Serve immediately.
Pasta Bolognese
(It is from the Food Network originally)
Serves:6 to 8 servings
1 large onion or 2 small, cut into 1-inch dice
2 large carrots, cut into 1/2-inch dice
3 ribs celery, cut into 1-inch dice
4 cloves garlic
Extra-virgin olive oil, for the pan
Kosher salt
3 pounds ground chuck, brisket or round or combination (I would use 93% lean)
2 cups tomato paste
3 cups hearty red wine
Water
3 bay leaves
1 bunch thyme, tied in a bundle
1 pound spaghetti (Use Whole Wheat if possible)
1/2 cup grated Parmigiano-Reggiano
High quality extra-virgin olive oil, for finishing
In a food processor, puree onion, carrots, celery, and garlic into a coarse paste. In a large pan over medium heat, coat pan with oil. Add the pureed veggies and season generously with salt. Bring the pan to a medium-high heat and cook until all the water has evaporated and they become nice and brown, stirring frequently, about 15 to 20 minutes. Be patient, this is where the big flavors develop.
Add the ground beef and season again generously with salt. BROWN THE BEEF! Brown food tastes good. Don't rush this step. Cook another 15 to 20 minutes.
Add the tomato paste and cook until brown about 4 to 5 minutes. Add the red wine. Cook until the wine has reduced by half, another 4 to 5 minutes.
Add water to the pan until the water is about 1 inch above the meat. Toss in the bay leaves and the bundle of thyme and stir to combine everything. Bring to a boil and reduce to a simmer, stirring occasionally. As the water evaporates you will gradually need to add more, about 2 to 3 cups at a time. Don't be shy about adding water during the cooking process, you can always cook it out. This is a game of reduce and add more water. This is where big rich flavors develop. If you try to add all the water in the beginning you will have boiled meat sauce rather than a rich, thick meaty sauce. Stir and TASTE frequently. Season with salt, if needed (you probably will). Simmer for 3 1/2 to 4 hours.
During the last 30 minutes of cooking, bring a large pot of water to a boil over high heat to cook the spaghetti. Pasta water should ALWAYS be well salted. Salty as the ocean! TASTE IT! If your pasta water is under seasoned it doesn't matter how good your sauce is, your complete dish will always taste under seasoned. When the water is at a rolling boil add the spaghetti and cook for 1 minute less than it calls for on the package. Reserve 1/2 cup of the pasta cooking water.
While the pasta is cooking remove 1/2 of the ragu from the pot and reserve.
Drain the pasta and add to the pot with the remaining ragu. Stir or toss the pasta to coat with the sauce. Add some of the reserved sauce, if needed, to make it about an even ratio between pasta and sauce. Add the reserved pasta cooking water and cook the pasta and sauce together over a medium heat until the water has reduced. Turn off the heat and give a big sprinkle of Parmigiano and a generous drizzle of the high quality finishing olive oil. Toss or stir vigorously. Divide the pasta and sauce into serving bowls or 1 big pasta bowl. Top with remaining grated Parmigiano. Serve immediately.
Pumpkin Soup
In my haste over Thanksgiving, I neglected posting this staple recipe in our house for Thanksgiving. I think that it would be good any time really... but we typically have it for Thanksgiving... Try it and I'm sure you'll like it!
PUMPKIN SOUP
(Oaxaca Mexican Restaurant)
1 TBL EVOO (original recipe called for 2 oz butter)
1 cup onion, diced
3 cloves garlic, crushed
3 shallots, chopped
½ bunch green onions, diced
½ tsp. cumin
½ tsp. oregano
½ tsp. hot chili powder
½ tsp. cayenne pepper
½ tsp. tomato paste
4 cups chicken broth
cilantro, finely chopped (save some for topping)
1 lb. pumpkin or winter squash(or use canned pumpkin)
In soup pan, sauté onion, green onions, and spices in butter. Add chicken stock, squash (peeled, seeded and chopped), cilantro and tomato paste. Cook until squash is soft. While still warm, puree in blender or food processor. Add ¼ cup milk. Top with sour cream and fresh cilantro.(Add Chicken if you want to after blending)
**If you want to add creaminess then add some fat-free evaporated milk at the end.
PUMPKIN SOUP
(Oaxaca Mexican Restaurant)
1 TBL EVOO (original recipe called for 2 oz butter)
1 cup onion, diced
3 cloves garlic, crushed
3 shallots, chopped
½ bunch green onions, diced
½ tsp. cumin
½ tsp. oregano
½ tsp. hot chili powder
½ tsp. cayenne pepper
½ tsp. tomato paste
4 cups chicken broth
cilantro, finely chopped (save some for topping)
1 lb. pumpkin or winter squash(or use canned pumpkin)
In soup pan, sauté onion, green onions, and spices in butter. Add chicken stock, squash (peeled, seeded and chopped), cilantro and tomato paste. Cook until squash is soft. While still warm, puree in blender or food processor. Add ¼ cup milk. Top with sour cream and fresh cilantro.(Add Chicken if you want to after blending)
**If you want to add creaminess then add some fat-free evaporated milk at the end.
Saturday, January 24, 2009
Steak Tacos with Avocado-Cucumber Salsa
I got a cookbook for my birthday... and I used it today and had this yummy dish for lunch...
I halved it and added a few things...
Steak Tacos with Avocado-Cucumber Salsa
1/2 TBL chili powder
1 clove garlic - minced
1/8 tsp ground cinnamon
1/8 tsp salt
pinch cayenne pepper
1/2 lb + a little extra sirloin steak
Six 6-inch diam. corn tortillas
1.5 cups red cabbage - shredded
1/4 cup chopped cilantro
lime wedges
Avocado-Cucumber Salsa (Recipe Below)
Mix chili powder, garlic, cinnamon, salt, and cayenne pepper together. Rub on steak. Broil steak for 6-7 minutes per side for medium rare (or use meat thermometer to 117 degrees). Warm tortillas according to package directions. Serve with cabbage, lime, cilantro, and salsa as garnishes at table.
Avocado-Cucumber Salsa
1/2 English Cucumber, seeded and diced
1 medium avocado, pitted, diced
1/2 red onion, diced
juice of 1 and 1/2 limes (called for 1 - I thought it needed more)
salt to taste
1/4 cup cilantro, chopped
1 - 2 jalapenos, seeded, and diced
1 clove garlic
*(I had leftover seasoning from the steak... maybe 1/8 tsp and threw it into the salsa for extra flavor)... a dash of hot sauce would be nice too
Combine all ingredients together and toss gently.
I halved it and added a few things...
Steak Tacos with Avocado-Cucumber Salsa
1/2 TBL chili powder
1 clove garlic - minced
1/8 tsp ground cinnamon
1/8 tsp salt
pinch cayenne pepper
1/2 lb + a little extra sirloin steak
Six 6-inch diam. corn tortillas
1.5 cups red cabbage - shredded
1/4 cup chopped cilantro
lime wedges
Avocado-Cucumber Salsa (Recipe Below)
Mix chili powder, garlic, cinnamon, salt, and cayenne pepper together. Rub on steak. Broil steak for 6-7 minutes per side for medium rare (or use meat thermometer to 117 degrees). Warm tortillas according to package directions. Serve with cabbage, lime, cilantro, and salsa as garnishes at table.
Avocado-Cucumber Salsa
1/2 English Cucumber, seeded and diced
1 medium avocado, pitted, diced
1/2 red onion, diced
juice of 1 and 1/2 limes (called for 1 - I thought it needed more)
salt to taste
1/4 cup cilantro, chopped
1 - 2 jalapenos, seeded, and diced
1 clove garlic
*(I had leftover seasoning from the steak... maybe 1/8 tsp and threw it into the salsa for extra flavor)... a dash of hot sauce would be nice too
Combine all ingredients together and toss gently.
Thursday, January 22, 2009
Smothered Chicken with Barley
I found this on Heather's site (which is what everyone seems to call it)... I haven't actually made it in a while, but it freezes beautifully, and I had it for lunch today after my cycling class... It has a lot of spices, but they'll last you a long time, and it's just great. The chicken falls apart - YUM!
Smothered Chicken with Barley
1 teaspoon ground cumin
3/4 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon dried mint flakes
1/8 teaspoon garlic powder
1/8 teaspoon ground red pepper
6 (4-ounce) chicken thighs -- skinned
1/2 teaspoon canola oil
Cooking spray
1 1/2 cups chopped onion
1 cup chopped red bell pepper
1 tablespoon low-sodium soy sauce
3 1/2 cups low-salt chicken broth
1 1/4 cups uncooked pearl barley
1 (14.5-ounce) can diced tomatoes -- drained
6 tablespoons chopped green onions
Combine the first 7 ingredients in a bowl. Rub the chicken with half of spice mixture.
Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add chicken; cook 1 minute on each side or until chicken is browned. Remove the chicken from skillet.
Recoat skillet with cooking spray; add chopped onion, bell pepper, and soy sauce. Cook over medium-high heat 3 minutes or until vegetables are lightly browned. Add broth, barley, tomatoes, and remaining spice mixture, and stir well. Add chicken to skillet, nestling into vegetable mixture. Bring to a boil; cover, reduce heat, and simmer 55 minutes or
until chicken is done. Let stand 15 minutes. Sprinkle with green onions.
Serving Size: 1 chicken thigh, 1 cup barley mixture, and 1 tablespoon green onions
Smothered Chicken with Barley
1 teaspoon ground cumin
3/4 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon dried mint flakes
1/8 teaspoon garlic powder
1/8 teaspoon ground red pepper
6 (4-ounce) chicken thighs -- skinned
1/2 teaspoon canola oil
Cooking spray
1 1/2 cups chopped onion
1 cup chopped red bell pepper
1 tablespoon low-sodium soy sauce
3 1/2 cups low-salt chicken broth
1 1/4 cups uncooked pearl barley
1 (14.5-ounce) can diced tomatoes -- drained
6 tablespoons chopped green onions
Combine the first 7 ingredients in a bowl. Rub the chicken with half of spice mixture.
Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add chicken; cook 1 minute on each side or until chicken is browned. Remove the chicken from skillet.
Recoat skillet with cooking spray; add chopped onion, bell pepper, and soy sauce. Cook over medium-high heat 3 minutes or until vegetables are lightly browned. Add broth, barley, tomatoes, and remaining spice mixture, and stir well. Add chicken to skillet, nestling into vegetable mixture. Bring to a boil; cover, reduce heat, and simmer 55 minutes or
until chicken is done. Let stand 15 minutes. Sprinkle with green onions.
Serving Size: 1 chicken thigh, 1 cup barley mixture, and 1 tablespoon green onions
Recipes for another time...
I won't make these now... entirely too tempting... but I don't want to forget them... They are from a blog I happened to find and look delightful... the blogger is a cake/truffle seller in London (ah, that sounds fun)... but I digress...
Let me know if you ever try any of these...
Birthday Cake Trains with Banana Cake Recipe - this recipe looked really yummy, and the trains are cute for it/when we have children(boys...)
Gateua Basque Recipe - sounded/looked intriguing
Luxury Brownies... Secret Recipe... Click on the link or look below... it's worth posting in full here. ***Mom, I will make these for you one day as I am relatively confident they are right up your alley*** :-)
Ingredients:
230g Butter, roughly cubed
300g Sugar (Granulated)
200g Whole eggs (about 4 - beat)
230g Dark Chocolate - finely chopped
140g Flour
40g Cocoa Powder
200g of nuts of your choice (pistachio, walnuts, hazelnuts, pecans - You can use just one type or use all four types like I do. They add different crunchy textures to every fudgy bite, which makes the brownie interesting til the last bite)
Let me know if you ever try any of these...
Birthday Cake Trains with Banana Cake Recipe - this recipe looked really yummy, and the trains are cute for it/when we have children(boys...)
Gateua Basque Recipe - sounded/looked intriguing
Luxury Brownies... Secret Recipe... Click on the link or look below... it's worth posting in full here. ***Mom, I will make these for you one day as I am relatively confident they are right up your alley*** :-)
Ingredients:
230g Butter, roughly cubed
300g Sugar (Granulated)
200g Whole eggs (about 4 - beat)
230g Dark Chocolate - finely chopped
140g Flour
40g Cocoa Powder
200g of nuts of your choice (pistachio, walnuts, hazelnuts, pecans - You can use just one type or use all four types like I do. They add different crunchy textures to every fudgy bite, which makes the brownie interesting til the last bite)
20cm square baking tin
Prepare:
a. Butter the baking tin. Then line the bottom & the sides with baking paper.
b. Sift together the flour & the cocoa powder.
c. Have the chocolates ready in a large mixing bowl.
d. Leave aside some nuts to decorate the surface of the brownies with (in my opinion, walnuts look best).
e. Preheat oven to 180 degrees.
.
Method:
1. Melt the butter completely in a large pot.
2. Add the sugar. Dissolve.
3. Pour the egg mixture & mix well with a whisk (make sure the hot butter doesn’t cook the egg in to an omlette).
4. Pour the hot mixture over the chocolates in a bowl. Mix thoroughly & make sure all the chocolates have dissolved (if you still have lumps of chocolates left, zap it at 10 second intervals in the microwave until it melts).
5. Spatula in the flour & the cocoa powder. Mix until no traces of flour can be seen.
6. Mix in the nuts. (Make sure you leave some aside for decorating the top with).
7. Pour the mixture in to the prepared tin.
8. Evenly decorate some more nuts on the top surface. (Make sure each slice would have a decorative nut)
9. Bake in the oven (that has been pre-heated at 180 degrees) for 25 - 30 minutes. It’s cooked when the edges have gone slightly dry, the top is shiny & has cracked. The centre of the brownie shoudn’t be wobbly when shook. Remember: the toothpick method won’t work on this fudgy brownie!
10. Leave aside to cool. Don’t cut until they’ve reached room temperature, or even better leave it untouched for a WHOLE DAY to rest - I can promise you, it’ll taste better tenfold.
My New Gadget
So, this past weekend I purchased a Heart Rate Monitor. I had been wanting one for a while as they are highly recommended, but didn't know which one or whether I should invest in them, etc.
Originally, I wanted a Polar F6, but wound up with a Timex T5G971.
The Timex was a bit cheaper and seemed to have most of what I wanted. I figured there's no reason to go big or go home in this case as I don't exactly know what I'm doing.
It is intriguing as it tells your Heart Rate during your workout and when I'm doing strength it's definitely beneficial... any time I think my HR is getting low, I've been getting up and doing 10 jumping jacks or pushups... something that raises my HR a little. So, I think it's good.
I'm not sure if the calorie count is accurate or not. It told me that I burned around 580 calories from a 45 minute workout on the elliptical on Tuesday, and said I managed to burn about 650 yesterday from 25 mins on the elliptical, and 20 mins of strength exercises (interspersed with the aforementioned jumping jacks and/or pushups)...
So, who knows. At any rate - it's giving me information on my HR which makes me happy. I get an average HR and high HR as well as my time "in zone"...
I would recommend it to you all if you're interested in seeing what you are actually doing.
Originally, I wanted a Polar F6, but wound up with a Timex T5G971.
The Timex was a bit cheaper and seemed to have most of what I wanted. I figured there's no reason to go big or go home in this case as I don't exactly know what I'm doing.
It is intriguing as it tells your Heart Rate during your workout and when I'm doing strength it's definitely beneficial... any time I think my HR is getting low, I've been getting up and doing 10 jumping jacks or pushups... something that raises my HR a little. So, I think it's good.
I'm not sure if the calorie count is accurate or not. It told me that I burned around 580 calories from a 45 minute workout on the elliptical on Tuesday, and said I managed to burn about 650 yesterday from 25 mins on the elliptical, and 20 mins of strength exercises (interspersed with the aforementioned jumping jacks and/or pushups)...
So, who knows. At any rate - it's giving me information on my HR which makes me happy. I get an average HR and high HR as well as my time "in zone"...
I would recommend it to you all if you're interested in seeing what you are actually doing.
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