Lower Fat: Paula Deen shows off 30 lb weight loss

Paula Deen shows off 30 pound weight loss on the cover of People, 7 months after revealing Type 2 diabetes diagnosis



The Southern-fried chef admits she had to make big changes to her diet in order to get healthy, moving mashed potatoes off the table and welcoming more baked fish and Greek salad

Introducing the lower-fat version of Paula Deen. The Southern-fried chef is on the cover of People magazine, showing off her 30-pound weight loss following her recent revelation that she’d been suffering from Type 2 diabetes. She’s had to make big changes to her diet in order to get healthy. “I do think differently now" about food,” Deen said. "I'm more aware."
She’s moved mashed potatoes and bread off the table and made room for baked fish and Greek salad. She makes fruit smoothies for breakfast and buys sweet pototoes and broccoli. Fried foods are for special occasions only. "Instead of fried chicken once a week, I have it once a month," she said. "I have baked chicken now." She said she tries to walk 30 minutes every every day. Deen said that she's thrilled with the changes to her body. "Let me show you something I haven't been able to do in years," she said. "Cross my legs." 
She said she doesn't have any desire to be model-thin -- just healthy for her age. "To be able to polish my own toenails is a be-yoo-ti-ful thing," she said. Still, there are two vices she hasn't kicked yet -- real butter and cigarettes. "I'm a product of the South in the 1960's but I think about quitting everyday," she said. "Maybe one day I'll be ready.  I pray I will."
The 65 year-old Savannah restauranteur and celebrity cook said that her biggest challenge was not to feel hungry.






“I’m arranging my plate differently,” she told Prevention magazine back in May. "(Before) I would have had a lot of ham and just a little bit of squash. But the night before last, I had lots of squash, a little slice of ham, a nice serving of green beans and a tablespoon of fresh peas.”

She’s been creating more diabetes-friendly recipes for fans who are also watching their weight and insulin.
In January, she told the “Today” show that she’d been diagnosed with Type 2 diabetes three years prior -- but kept it under wraps.
Deen came under fire for keeping it a secret, all while cooking and serving up fatty fried cheesecake and bacon burgers served on doughnuts.
Television personality and chef Anthony Bourdain called Deen “greedy” and “cynical” for creating a brand based around “excess without guilt” and then turning around and becoming the spokesperson for the diabetes drug Victoza.



Chicken Divan in a new light

Makes 8 servings 

Prep Time: 15 minutes
Cook Time: 50 minutes


Ingredients:
2 (10-oz.) packages frozen chopped broccoli
6 cups shredded cooked chicken breast
2 tsps extra-virgin olive oil
1 (8-oz) package sliced mushrooms
2 garlic cloves, minced
½ tsp dried thyme
1 (10¾-oz) can condensed fat-free low sodium cream of mushroom soup
1 cup low-sodium chicken broth
½ cup light mayonnaise
½ cup nonfat plain Greek yogurt
½ cup + 2 tablespoons freshly grated Parmesan cheese, preferably Parmigiano-Reggiano, divided
1 tsp curry powder
Freshly ground black pepper to taste
1 slice whole-wheat bread
1 Tbsp butter, melted


Preheat the oven to 350ºF. Spray a 2-quart casserole or 13 x 9-inch baking dish with nonstick spray. 

Remove the outer wrappers from the boxes of broccoli. Open one end of each box. Microwave on full power for 2 minutes, until thawed. Drain and put into the prepared baking dish. Top with the chicken. 

Meanwhile, heat the oil in a large nonstick skillet over medium-high heat. Add the mushrooms and cook, stirring frequently, until they release their juices and thoroughly brown, about 10 minutes. Add the garlic and thyme during the last minute of cooking time. Add to the baking dish with the chicken and broccoli. 

In a medium bowl, whisk together the soup, broth, mayonnaise, yogurt, ½ cup of the Parmesan cheese, the curry powder, and pepper. Pour over the broccoli-chicken mixture and mix well with a spatula. 

Grate the bread over the large holes of a box grater to make coarse soft crumbs. Combine the bread crumbs, melted butter and the remaining 2 tablespoons Parmesan cheese in a small bowl until blended; sprinkle evenly over the top of the casserole. Bake, uncovered, until the filling is bubbly around the edges and the topping is lightly browned, 30-40 minutes. 

Per serving (1 cup): 340 calories, 14 g fat (4.5 g saturated, 0 g trans), 105 mg cholesterol, 580 mg sodium, 11 g carbohydrate, 2 g fiber, 39 g protein. 

Note her old Chicken Divan's stats: Per serving (1 cup): 555 calories, 33.5 g fat (13.4 g saturated, 0 g trans), 128 mg cholesterol, 1035 mg sodium, 20.7 g carbohydrate, 2 g fiber, 40.7 g protein. 



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