So... a couple of updates:
- The wedding is now 74 days away!
- Every time I sit down at home, I think of about 5 things I should be doing.
- I have no idea what I'll talk to people (or Jason)about after September 22nd.
- Pre-marital counseling is awesome.
- I haven't lost any weight on WW, even though I've stuck to the plan 100%.
- My dress is getting about seven inches of length cut off of it as we speak.
- I need to work out my arms.
- I have a lot of new recipes that I've been trying.
- Jason turns 26 in two weeks.
- My dad turns 50 tomorrow.
- I feel like I'm constantly doing laundry.
- I'm okay with the fact that I'm constantly doing laundry.
- I'm learning to be comfortable in my own skin.
- I think I know what I want to be when I grow up.
- I have no clue how to be what I want to be when I grow up.
- I'm reading three books at one time.
- I'm frustrated with WW.
- I'm thankful for WW.
- I hate carbs.
Here are my latest eats:
 |
| Chicken Skillet |
 |
| Normal lunch for me |
 |
| Saturday morning breakfast |
 | ||
| Chicken roll ups with Tzatziki sauce. |
Yields 4 servings
Ingredients
- 1 tbsp vegetable oil
- 1 1/4 pounds boneless skinless chicken breasts, cut into 1-inch pieces
- 1/2 diced red peppers
- 1/2 chopped red onions
- 1 can reduced sodium black beans, rinsed and drained
- 1 cup Old El Paso® Thick 'n Chunky salsa
- 1 Old El Paso® flour tortilla for burritos (8 inch) (from 11.5-ounce package), cut into 2x1-inch strips
- 4 oz. low-fat shredded Cheddar cheese
- In 10-inch skillet, heat oil over medium-high heat. Cook chicken in oil 3 to 4 minutes, stirring occasionally, until no longer pink in center.
- Stir in vegetables, beans and salsa; reduce heat to medium. Cover and cook 6 to 8 minutes, stirring occasionally, until vegetables are crisp-tender.
- Sprinkle with tortilla strips and cheese. Cover and cook about 2 minutes or until cheese is melted.
Ingredients:
for the chicken
- 1/2 lb. boneless, skinless chicken breasts
- 1 tsp. Italian seasoning
- 1/2 tsp. garlic powder
- 1/4 tsp. pepper
- 1/2 tsp. salt
- 2 tbsp. lemon juice
- 1 tbsp. EVOO
- 2 tbsp. water
- 1/2 c. 0% fat plain Greek yogurt
- 1/2 medium cucumber, grated and squeezed dry
- 1/2 tsp. garlic powder
- 1/4 tsp. salt
- 1 tsp. lemon juice
- High fiber/low carb tortillas (or pita)
- Reduced fat feta cheese, crumbled
- Place all of the ingredients for the chicken in the crock pot and cook on low for 6-8 hours.
- To make the sauce, start by grating the cucumber over a small bowl. Blot the excess moisture with a paper towel until dry.
- Add the yogurt, garlic, salt, and vinegar to the grated cucumber. Whisk until everything is well combined. Cover and refrigerate until serving (I put mine in a medium sized mason jar and kept the excess for other meals).
- Place one sliced chicken breast onto each tortilla or pita bread. Top each with 1/4 cup yogurt mixture, feta, and onion if desired. Roll pita over chicken, and enjoy!
- 2 oz. of low fat or fat free turkey w/ something on top (1/2 avocado, honey mustard, etc.)
- 1 oz. of low fat cheese
- Sugar free jello cup
- Dannon Light & Fit yogurt (or Publix fat free yogurt)
- Something green
- Fruit
| A look at my "Saturday Breakfast": | ||||||||||||||||||||||||||||||||
| I try to keep my breakfasts small, but it really is my favorite meal of the day. On Saturdays, I try to make it special by spending time actually cooking breakfast. This usually consists of a an egg and some fruit. On a weekday morning, I usually eat a boiled egg, 4 oz. of 2% cottage cheese, or a 0% Greek yogurt. | ||||||||||||||||||||||||||||||||
| I hope you all feel slightly more caught up on the happenings of my food world (and I guess my world in general). I'll be expanding on some of those things I listed at the beginning throughout the week. But for today, I'm done rambling. | ||||||||||||||||||||||||||||||||
| P.S. Who is team 1 "f" Jef and who is team Arie? Ready...go! | |
