One thing I will tell you about a cruise is that you WILL gain weight. I had so much fun on the cruise, but I gained about 6 lbs. YIKES! I’d already gained about 15 since I moved back to Dallas, so 6 more is totally not acceptable to me!! PLUS, my 30 year reunion is in 2 more weeks. So, what is one to do in this situation? Get back on track. Start eating healthy.
I went to the book store and got a couple of South Beach Diet books. I’m not going to do the full diet. I don’t want anything that is restrictive, but they have some really good recipes in those books. I’ve already done grocery shopping and plan to eat my own cooking for lunch and dinner rather than eat a lean cuisine at lunch and go to a restaurant for dinner.
This one I kind of made up on my own, but it was really good!!
Baked Italian Chicken:
1 chicken breast
1/4 bottle of Zesty Italian Dressing Lite
Lemon pepper to taste
Put the chicken breast in a pan and cover it with the italian dressing, it doesn’t have to be all the way full of the dressing, just enough so there is a little at the bottom. Shake as much lemon pepper on top of the chicken as you like. Put in the oven at 400 degrees for about an hour or until cooked thoroughly.
50/50 Spring Mix
Zesty Italian Dressing, Lite
Baked italian dressing
(you can also add tomatoes, onions, etc on top)
Make a bed of lettuce. Put mozzarella cheese on top of the lettuce. Put chicken strips on top of the cheese. Cover with Italian Dressing.
You now have a healthy salad to eat that will fill you up!!
Instead of dealing with all the drunks out on the road for New Year’s Eve, I decided to head out to Lake Tawakoni and go camping. I guess I should use the word “camping” lightly, because going in a travel trailer isn’t exactly roughing it! In fact, a lot of people actually LIVE in their travel trailers. I stayed at the Sunset Resort; I think 99% of the people who were there actually live there. My two favorite parts of the trip were starting a campfire each day and cooking out, not that I cooked over the campfire or anything.
One of the best things I cooked was a Chicken Taco Soup. I’m not sure why, but everything tastes better when it’s cooked outside, even if you use regular kitchen utensils like I did. This crockpot soup was made ALMOST entirely from cans so it was really EASY!! Not only that, I bought all generic cans, so it was really cheap!
- 1 (15 oz.) can black beans, drained and rinsed
- 1 (15 oz.) can pinto beans, drained and rinsed
- 1 (14.5 oz.) can petite diced tomatoes, drained
- 1 (15.25 oz.) can sweet corn, drained
- 1 (10.75 oz.) can cream of chicken soup
- 1 (10 oz.) can green enchilada sauce
- 1 (14 oz.) can chicken broth
- 1 packet taco seasoning
- 1 Shredded Rotisserie Chicken
Pour all of the ingredients in the crockpot, cook on high for as long as you want. I think I had it on for a couple hours. Stir it occasionally.
Garnish it with chips, shredded cheese, sour cream, or anything else you can come up with! This was delicious!!! I will probably even make this for dinner at home!!
I saw this recipe on Facebook last month and it’s been on my mind ever since. I’ve been waiting on the weather to get a little cooler since cool weather and cornbread go hand in hand! I’m pretty sure that this isn’t low carb, but sometimes you have to live a little! This was well worth the wait! Where has this been all my life!?
2 packages of Mexican Cornbread Mix
1 can of Cream Style Corn
2 lbs Hamburger Meat
2 cans rotel
1 can Ranch Style Beans
Bag of shredded Cheese
I started my low carb diet this week. The key to being successful is being prepared. I planned out what I would eat this week and made all my lunches on Sunday. I went and bought a George Foreman Grill at Target so I could have grilled chicken. The thing I like best about the George Foreman Grill is that it is built on an angle, so all the fat drains to a little cup that you put at the bottom of the grill opening. So far I have made sausage and chicken on the grill. Both have tasted great! I’m happy to say that the diet seems to be working, too. I’ve already lost 4 lbs! I don’t think I’ll lose that kind of weight each week, but it’s good to get some of that summer weight off!!!
Lemon Pepper Chicken
Apply lemon pepper on the chicken generously and put it on the George Foreman grill until cooked!
I haven’t posted a blog in a while! I have been so busy that I have gotten a little behind on things. I haven’t even been walking, which is really starting to affect my mood. I’ll get back going with that next week and maybe catch up on my blog. I actually have two more recipes to blog about, but since I made this one tonight and had my phone camera there, I thought I’d post a picture of this first!
This was supposed to be enchiladas, but I didn’t feel like making little rolls of chicken.
Chicken (I bought a pre cooked chicken from Krogers)
Sour Cream (I used sour cream light)
Colby Jack Cheese (only because I didn’t have enough Mozzarella Cheese to cover the Casserole)
Spray Pam on the casserole dish. Put corn tortillas all over the bottom of the dish. Put ripped up chicken on the tortillas. Spread chopped onions on top of the chicken. Cover with tortillas.
In a bowl mix sour cream and chiles. Cover tortillas with mixture. Top with cheeses. Place in the oven for 30 minutes at 350.
Last weekend I ran in the Rock and Roll Half Marathon. I guess “ran” may be a bit of an exaggeration. I ran part of it. I ran for the first 2 miles and then I hit a real steep hill and had to walk to the top of it. I ran for another 2 miles and then had to take a bathroom break, (which is kind of gross when all you have is a port-o-let). After that I had to alternate walking and running in much shorter increments for the remaining 9 miles. I got a little added motivation to keep going at miles 5, 9, and 13 when I saw a very good friend cheering me on with a poster made especially for me with my favorite colors on it. Every time I thought I couldn’t go another step, I thought about how I would be seeing her standing there in just a little bit. I appreciated her being there more than she will ever know!! I kept all my miles, (except the bathroom break mile), at under 13 minute miles. I finished at 2:43:02. The last time I attempted a half marathon, I finished in 3:07, so I was pretty proud of myself. I love my medal. I want to start doing more races that give medals so I can start a medal collection. I’ve found lots of cool display frames for them, but it would look pretty silly with just one medal hanging there. This weekend I will be riding in the Tour Dallas, but no medals for that!!
This week’s recipe turned out really good. It is low carb, so I’m hoping by eating it for dinner this week, I will start to lose some weight. I’ve put on a few pounds and I don’t want to let my weight get out of control!! I’m getting back on track with my food and my exercise!
Rotisserie chicken (I guess you could cook you’re own chicken, but why?)
1 can of cream of mushroom soup
8 oz of cheddar cheese
1 bag of frozen broccoli
Sliced mushrooms (I bought them pre-sliced)
2 tsp of lemon pepper
Layer the cheese/soup mixture over the chicken, broccoli and mushrooms. Put in the oven at 350 for about 45 minutes.
Pull out of the oven and cover the casserole with more cheese and put back in the oven for another 10 – 15 minutes.
I always say that Mexican food is my favorite food, but in reality it probably isn’t. I only really like nachos and fajitas. It doesn’t really matter though, most Mexican food places have both of them on the menu. Even knowing this, for some reason, when I’m looking for recipes, I always seem to look for something that falls under the Mexican food umbrella. To be honest, I’m not really sure what actually makes something Mexican food versus just regular food…I just knew I wanted to make a casserole that could last me for about a week. Of course, I looked on Pinterest for the easiest “Mexican” casseroles I could find. This one was adapted from a pin from Trickchef’s blog. I don’t know that this could be defined as a true casserole or if it is more of a cooked seven layer dip. Either way, it was really yummy and I highly recommend it for people on the go, like I seem to be!
1 pound lean ground beef
2 cups salsa
3 cups tortilla chips, crushed
2 cups sour cream
1 (2 ounce) can sliced black olives, drained
1/2 cup chopped green onion
1/2 cup chopped fresh tomato
1/2 cup chopped cilantro
2 cups shredded Cheddar cheese
Brown the ground beef until there is no more pink in the middle. Add salsa to the meat after it’s cooked and let it simmer until there is no liquid.
Spray pam on the bottom of the casserole dish, then crush up some chips to cover the bottom of the dish.
I love my Nutribullet. I have been making a smoothie every morning for breakfast since I got it. I have been wanting to try something different with it and decided salsa made the most sense for someone that craves chips all the time. This was really an easy recipe and a lot of fun to make. The salsa should last for at least 7 days, but I finished it in 2.
1/4 cup red onion
2 jalapeños, seeds removed (or you can keep them in for more heat)
1 tsp of minced garlic
1, 14.5 oz can of Diced Tomatoes
1/4 tsp salt
1/8 tsp cumin
1 tsp lime juice
small handful of cilantro
Put the ingredients in the nutribullet and blend until you get your desired consistency.
I really need to start eating a little more healthy. I’ve been enjoying my time back in Dallas so much that I haven’t been watching what I eat. It’s time to get back on track and what better way than to eat chicken.