Written By Millionaire’s Digest Team Member: Angi Abercrombie
Founder & Owner of: Abercrombie & Fitness
Millionaire’s Digest Team, Contributor, Family & Life and Health & Fitness Writer
No, no…NOT that silly goose. I would never ask you to FAKE “IT”!!! lol
I’m referring to a task I simply abhor…COOKING. In 18 plus years of marriage and raising a child, I somehow mastered the art of “faking it.” (in the kitchen) Faking it…reluctantly dispensing stodgy food from my kitchen about 3 times a week to appease my hubby and teenager.
Folks, I’m married to Mr. Chicken Fried Steak and I
refuse find it difficult to satisfy his greasy fried appetite. (Please read CHICKEN – Abercrombie and FITness stamp of approval) I need to be serving nutritious healthy meals for our growing teen but Mr. Chicken Fry turns his french fried nose up at my baked chicken and brown rice.
Like Jack Nicholson says in A Few Good Men, “You want the truth…you can’t handle the truth”.
More like I can’t handle the truth. Sometimes I feel like a complete phony blogging about low cal, low-fat cooking. Don’t get it twisted, I most certainly practice what I preach. I eat a very regimented healthy diet but I eat really basic food that doesn’t require ACTUAL cooking per say. The only item in my kitchen from William Sonoma is a fancy wine gadget!
Boiling water, crock pot slow cookers and or setting the oven to bake is the extent of my skill set. One of my favorite kitchen tools is the can opener. Hello Starkist tuna fish, Progreso soup or good ol fashioned Chef Boyardee (for my teen). Told ya I fake it. When I overhear my friends bragging about their gourmet “squash spaghetti egg cups” or “wheat grass pa tai” or “sautéed shrimp with scallops marinated in a white wine mushroom sauce”, I completely
check FLIP out. WHO DOES THIS???
I have pretty much settled into the fake it route. I bake a mean baked potato and have no issues scrambling up fluffy no yolk egg whites. I make amazing perfectly toasted toast and super thick stacked sandwiches with fresh lean cuts of deli meat. I grill and bake edible seasoned chicken breasts and salmon. I prepare sides such as steamed broccoli, rice and on a rare occasion bring out the big guns for turkey taco Tuesday. (a real crowd pleaser) I combine fresh chopped ingredients for a spicy rendition of guacamole and or salsa. When I’m feeling fancy…which means I have purchased garlic…I bust out the whole grain pasta and Ragu and add some fresh garlic aka spaghetti night. Once a month I break out the WOK and fry up some chicken fried rice. (believe it or not you can make low cal chicken fried rice) This my FIT friends is the extent of my cooking. Also, please keep in mind that I may not be eating any of the food that I have prepared. I fake cook out of pure
necessity LOVE for my family.
I proudly admit I’m a faux FOODIE! I fake my way through low-fat mashed potatoes. I peel and boil the potatoes, I strain and drain. I season accordingly with my fancy garlic, salt and pepper and skim milk. I dust off the electric beaters and whip till my taters are creamy and smooth. I don’t do it often but when I do I get a four thumbs up rating from the other two people in my house.
Lastly, dear friends and family, I implore you to make a very important mental note: if you fall ill, become injured, or heaven forbid die, If you are having a party or need me to bring something, please don’t appoint me or count on me as the go to person for food! Unless it’s a fruit or cheese tray that can be purchased I’m not your girl. Now, I’ll quickly rush to your bedside with lipstick and mascara and read you a magazine, pray and hold your hand. I will BUY a giant platter of cookies or a cake and bring it to any festive event. Basically. I’m not to be counted on for homemade food UNLESS your in the mood for my infamous Abercrombie and FITness HOBO STEW!
Peeled Potatoes or just cut up and keep the skin on!
Baby Carrots (one bag)
Celery (one stalk)
White Onion (one)
Corn (one can or bag)
Green beans (one can)
Rotel or stewed tomatoes (one can) I use the cilantro and lime
Chicken broth (one can)
chicken bouillon cube
Season with Lowrys’s salt and pepper
Ground turkey and or beef
Red Kidney Beans (one can)
jalapeno or sorano peppers diced for robust spicy version
Brown one onion and meat in pan on the stove
In a crock pot add all ingredients listed above along with seasoning of your choice.
Add meat once prepared
Cook until vegetables are cooked through. Slow cooker is about 7 hours on high.
SERVE WITH CORNBREAD & TOBASCO! I prefer the ?EAT SMART ? tortilla chips over cornbread for a little crunchy crunch.
What are your favorite low-fat, low cal dishes to make? Please share them with me…not that I will ever cook them myself, but maybe some of the loyal readers will!
Love, Peace and fake it till you make it!
Article Credits: Isabella S.
Millionaire’s Digest Team, Contributor