It's beautiful outside. Finally! For a while I was beginning to think we were somehow no longer in Cali, stuck in winter forever. My walk today was lovely. Grabbed some vitamin D and warmed my bones. Ahhhhhh.
Tonight is my spin class and fitness boot-camp style class. I actually look forward to these all week. I feel like Thursdays I get the the most bang for my buck. So, bring it! My arms are just about recovered from Monday's work out, ready for a new beating! This week we'll probably focus on something else, since last week I suggested arms. We'll see.
Tomorrow is my weigh-in for the week. Yuck. I keep waiting for the magic number when I can try on those jeans I've been saving to squeeze back into. Realistically, not this week. But soon, I hope. By the end of the month, if I'm so lucky. I will have worked out the planned 6/7 days this week by the end of tomorrow, so I'm expecting some sort of scale movement in the downward direction. One can only hope. Next week will be another 6 days of working out. I have weekend plans, but nothing in the way of my workout schedule, so that's good. No excuses. I just really need to watch my Saturday habits, since I'll be spending the day and night with Simone for her 30th. I just need to remind myself to take is easy on the caloric drinking. I think we'll have sushi for our before-bar treat, so I should be able to keep that in check with more sashimi/less rice. I'll try to keep to a 2 drink maximum at the bar. But 30th b-days are few and far between (and not many of us are left for that mile-marker! yikes!). It helps that I'll be driving myself. I'll just make sure Simone has aaaaalllllll my extra drinks for me. Teehee.
Breakfast: Coffee, 4 oz Plain Nonfat Greek Yogurt with 2 oz Strawberries, 1.5 oz Blueberries, and 1 packet Truvia = 10+65+18+24+0=117 cal
Lunch: 1/2 Wheat Pita with 2.55 oz Deli Peppered Turkey, 1 wedge Garlic & Herb Laughing Cow Cheese and 1/4 Avocado; 1 cup leftover Rice-a-Roni with 1.5 oz leftover steamed Green Beans = 116+69+35+69+310+13=612 cal
Dinner: Chicken & Black Bean Enchiladas = 525 cal
Chicken & Black Bean Enchiladas, 2 servings
Ingredients
4 low-carb whole wheat tortillas
2 cups canned enchilada sauce (with added cumin, coriander, and cayenne pepper to taste)
8 oz chicken breast, poached and shredded
1 cup shredded cheese
1 cup black beans
1 onion
Cilantro
Preparation
1. Warm up the enchilada sauce on the stove in a pan big enough to dip the tortillas in the sauce before filling and rolling them.
2. Spread 1-2 Tbsp along the bottom of a glass baking dish big enough to hold 4 enchiladas.
3. Combine the shredded chicken, beans, onions, and cheese in a bowl with a little bit of the enchilada sauce.
4. Split the filling among the tortillas, roll them up, and place them seam-side down in the baking dish.
5. Cover with foil and bake until bubbly and warmed through (temp and time TBD)
6. Sprinkle with fresh cilantro and enjoy!
Tonight is my spin class and fitness boot-camp style class. I actually look forward to these all week. I feel like Thursdays I get the the most bang for my buck. So, bring it! My arms are just about recovered from Monday's work out, ready for a new beating! This week we'll probably focus on something else, since last week I suggested arms. We'll see.
Tomorrow is my weigh-in for the week. Yuck. I keep waiting for the magic number when I can try on those jeans I've been saving to squeeze back into. Realistically, not this week. But soon, I hope. By the end of the month, if I'm so lucky. I will have worked out the planned 6/7 days this week by the end of tomorrow, so I'm expecting some sort of scale movement in the downward direction. One can only hope. Next week will be another 6 days of working out. I have weekend plans, but nothing in the way of my workout schedule, so that's good. No excuses. I just really need to watch my Saturday habits, since I'll be spending the day and night with Simone for her 30th. I just need to remind myself to take is easy on the caloric drinking. I think we'll have sushi for our before-bar treat, so I should be able to keep that in check with more sashimi/less rice. I'll try to keep to a 2 drink maximum at the bar. But 30th b-days are few and far between (and not many of us are left for that mile-marker! yikes!). It helps that I'll be driving myself. I'll just make sure Simone has aaaaalllllll my extra drinks for me. Teehee.
Breakfast: Coffee, 4 oz Plain Nonfat Greek Yogurt with 2 oz Strawberries, 1.5 oz Blueberries, and 1 packet Truvia = 10+65+18+24+0=117 cal
Lunch: 1/2 Wheat Pita with 2.55 oz Deli Peppered Turkey, 1 wedge Garlic & Herb Laughing Cow Cheese and 1/4 Avocado; 1 cup leftover Rice-a-Roni with 1.5 oz leftover steamed Green Beans = 116+69+35+69+310+13=612 cal
Dinner: Chicken & Black Bean Enchiladas = 525 cal
Chicken & Black Bean Enchiladas, 2 servings
Ingredients
4 low-carb whole wheat tortillas
2 cups canned enchilada sauce (with added cumin, coriander, and cayenne pepper to taste)
8 oz chicken breast, poached and shredded
1 cup shredded cheese
1 cup black beans
1 onion
Cilantro
Preparation
1. Warm up the enchilada sauce on the stove in a pan big enough to dip the tortillas in the sauce before filling and rolling them.
2. Spread 1-2 Tbsp along the bottom of a glass baking dish big enough to hold 4 enchiladas.
3. Combine the shredded chicken, beans, onions, and cheese in a bowl with a little bit of the enchilada sauce.
4. Split the filling among the tortillas, roll them up, and place them seam-side down in the baking dish.
5. Cover with foil and bake until bubbly and warmed through (temp and time TBD)
6. Sprinkle with fresh cilantro and enjoy!
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