Hi- About a month ago I started using Fitness Blender – I was doing really good and then life just kinda got in the way. I was not consistent and I have not gained any weight but I haven’t lost any either.
Our Disney tickets were up and we went to Disney several times. I really overate and drank. I did workout during the week but not regularly.
I am going to start again today. I said to myself last week that I would start on Monday but I didn’t. So I am starting again today. Yesterday I mowed the front yard (45 minutes) so I didn’t have the energy.
I am still going to use myfitnesspal.com and shoot for 1200 calories a day – Hopefully I will continue to workout regularly.
I saw this easy simple way to cook chicken and thought I would share it. I added salt, pepper, rosemary (fresh from my garden), garlic powder, amd onion powder. I also had to transfer the chicken to a baking dish because I don’t have an oven pan. It was delicious. Enjoy!
This is one of our favorite recipes. I love it because it is super easy to make. I can’t remember where I got this recipe from. I saw it on TV and copied it down super fast. I know I have changed it over the past few years and like I said we love it.
2 cups of rotisserie chicken
2 cans of enchiladas sauce(white or red)
1 1/2 cups low fat Mexican or cheddar shredded cheese
5 to 7 flour tortillas or (corn tortillas)
sour cream (optional)
Preheat oven to 350°
Spray a casserole dish (I use 13X9) with cooking spray.
Take 1-spoonful of the enchilada sauce and spread it on the bottom of the pan. (just a little bit)
Cut up or shred the chicken. Put the chicken, 1 can of enchilada sauce and about 1/2 to 3/4 cup of cheese in a bowl and mix together.
Take the tortillas and add a spoonful of the mixture on the tortilla, roll it up and place it in the pan. Continue until pan is full and mixture is gone.
Take 1-can of enchilada sauce and pour it over the tortillas.
Sprinkle the rest of the cheese on top.
Cover pan with tin foil and cook for about 20 minutes, take foil off and continue to cook until cheese is melted. About 5 minutes.
This is a really good and easy lasagna recipe that you cook on the stove. I picked up the recipe from Publix and of course I made changes. Here is the recipe and below the recipe I will post the changes I made.
1 lb lean ground beef
4 oz fresh pre-sliced baby portabellas
1/3 cup fresh pre-diced onions
1/3 cup fresh pre-diced bell peppers
1 (24oz) jar onion/garlic pasta sauce
1 cup water
1 (9oz) box no-boil lasagna pasta
3 cups fresh baby spinach leaves
1 3/4 cups shredded Italian-blend cheese
Crumble ground beef into microwave-safe bowl. Stir in mushrooms, onions, and peppers. Cover and microwave high 8 minutes, stirring once, or until most of meat is cooked. Stir in pasta sauce and water until well blended.
Spread 2 1/2 cups of the meat sauce in bottom of large skillet. Then build layers: 4 noodles, spread with 1 cup meat sauce, arrange 1 cup spinach leaves over sauce, and sprinkle 1/4 cup cheese over spinach. Repeat layers two more time. Add remaining 1 cup of cheese.
Cover and cook 3-4 minutes on medium-high heat or until sauce begins to boil. Reduce heat to medium, simmer 10 minutes or until pasta is tender, most of liquid is absorbed, and cheese is melted. Serve.
Makes 6 servings
Calories-480 Fat-17g Chol-70mg Sodium-750mg Carb-51g Fiber-4g Protein-31g Vit A-40% Vit C-20% Calc-30% Iron-20%
Changes: (and mistakes)
Ok so I didn’t use the portabellas or the bell peppers.
I accidentally bought the lasagna noodles that you have to cook first. I believe the water was for the noodles so the dish had more liquid in it than it should have. (I shouldn’t have added the water this time)
Problems: I ran into a few problems- The noodles were too long for the pan I used so I had to cut the ends off. Also I didn’t use all of the noodles, I ran out of the sauce, spinach, & cheese so I wasn’t able to make 3 layers. I even measured the sauce.
Next time: I will use the no-boil noodles but I will not cook so many. I will only put the spinach on 1/2 of the pan. (Hubby did not like the spinach in it.)
I will definitely make this again.
I used myfitnesspal.com to figure out the calorie count.
It’s been a while since I posted about finding an exercise program. I quit using the Befit in 90 a few weeks ago – I lost a little weight on it but I got bored doing the same videos over and over. I started doing videos on fitnessblender.com and I really liked it.
They have an 8 week fat loss program for $5.99. I signed up and I started it yesterday. I am hoping I can stick with it. I will keep posting my progress.
I made this a few nights ago and I really liked it! It was also very good for leftovers.
10 oz. fettuccine
3 Tbsp flour
3 cups low-fat milk
1/2 tsp salt
1/2 tsp black pepper
1/4 tsp ground nutmeg
3 cups broccoli florets
1/4 pound reduced-sodium ham, diced
3/4 cup grated Parmesan cheese
3 Tbsp reduced-fat cream cheese
Preheat oven to 400°. Spray 4 individual 2-cup gratin dishes with nonstick cooking spray. Heat a large pot of water to boiling, and cook the fettuccine until just tender. Drain well. Transfer to a large bowl.
Meanwhile, place the flour in a large saucepan over medium heat, and gradually whisk in the milk. Bring to a boil and whisk in the salt, pepper, and nutmeg. Stir in the broccoli, reduce to a simmer, and cook, stirring frequently, until the broccoli is crisp-tender and the mixture is slightly thickened, about 5 minutes. Stir in the ham, all but 2 tablespoons of the Parmesan, and the cream cheese until blended. Add the broccoli mixture to the fettuccine and toss well to combine.
Spoon the fettuccine mixture into the prepared gratin dishes, sprinkle the remaining 2 tablespoons Parmesan on top, and bake for 20 minutes, or until the tops are crusty and golden brown.
I usually make this when I have leftover grilled chicken or if the rotisserie chickens are on sale at the store. Also the recipe calls for brown rice but my family doesn’t like brown rice so I use white rice.
2 cups cooked chicken (cut up)
1/2 cup low fat shredded mozzarella cheese
2 cups cooked brown rice
3 cups vegetables fresh or frozen (thaw if frozen)
2 cups low sodium chicken broth
1 can low fat cream of mushroom soup
2 Tbsp low or no fat sour cream
5 to 10 whole wheat crackers
1/4 to 1/2 tsp salt & pepper
1/4 to 1/2 tsp italian seasoning
1/4 to 1/2 tsp garlic powder
Preheat oven to 350° In a bowl add chicken, veggies, (thaw if frozen) 1/4 c of the cheese, rice, chicken broth, soup, sour cream, salt, pepper, italian seasoning and garlic powder. Mix all together. Spray pan with cooking spray and pour the mixture into the pan. Bake 10 to 15 minutes, stirring a few times so rice won’t dry out. Pull pan out of oven, crush/break up the crackers and sprinkle on top of casserole with the rest of the cheese. Put back in the oven for 5 minutes or until the cheese melts. Enjoy!!
My Notes: Usually when I make this dish I put it together in the morning, cover it with tin foil and leave in the fridge until it is time to cook it. When I do this I have to cook it longer than 15 minutes but I still stir it often. Also I use whole wheat Ritz crackers.
I just made this a few days ago and completely forgot to take a picture when I got it out of the oven. So I took the leftovers out of the pan and took a picture.