Thursday, September 22, 2011

A run, a revamped recipe and a really great friend! :)

Hey all - Today was a day of ups and downs. Ups included #1: running {after a very long hiatus} with Natalie, the wonderful author of and inspiration behind www.followmyfitsteps.com; 2: revamping a recipe that originally included 1378 calories and 68 grams of fat per SERVING {HELLOOO!!! More on the transformation below}; and 3: spending time with Natalie, who was more of a super-friend than she probably realizes. :)

Sometimes, things get you down. Suffice it to say, today I needed a friend and I don't even think I realized it. 

Working in the fitness industry isn't easy. Little demons creep up every now and again and they make you doubt yourself, your abilities, your talents, your very identity, really. It's easy to lose sight of the big picture. It's easy to let those feelings of negativity and self-doubt cloud the focus. 

The focus on being healthy & fit. Not perfect. 

So today was a good {and fun} cardio day. It challenged me, but in a very good way. Next time, I'll strive for more. 

It gets hard to fit everything in. It is harder, I believe, as women, because we very often place everyone else's needs before our own. Time to workout sometimes goes by the wayside and although I'm teaching a lot, I'm doing the same things over and over and I need(ed) something more. Mentally & physically, I need(ed) something more. 

So today, I'm thankful for a run, a revamped recipe and a really great friend! :)
What are you thankful for? 

**********
RECIPE: BEFORE AND AFTER
SLOW COOKER CHEESY CHICKEN & TORTILLAS
Before:
1 1/4 lbs boneless, skinless chicken breast halves
1 package (about 1 oz) mild taco seasoning mix
5 1/4 cups chicken broth
2 TBS: butter
2 cans condensed cream of chicken soup (98% fat free)
10 flour tortillas, cut into 1-inch pieces
4 cups shredded Mexican cheese blend
2 cups regular long-grain white rice, prepared according to package directions

Place chicken in slow cooker. Top with all but 2 TBSP taco seasoning. Pour 3 1/2 cups broth over chicken. Cover and cook on low for 4-5 hours or until chicken is cooked. Remove. Using two forks, shred chicken. 

Heat oven to 350 degrees. 

Heat the butter in a saucepan over medium heat. Stir the remaining taco seasoning, broth and soup in the saucepan. Stir in chicken. 

Layer half the chicken mixture, tortillas and cheese in a 3-quart baking dish. Repeat the layers. Bake for 30 minutes or until the mixture is hot and bubbling. Serve over the rice. 

NUTRITION PER SERVING. CALORIES: 1378/FAT: 68 g/FIBER: 9 g/PROTEIN: 75g 




After: 
1 1/4 lbs boneless, skinless chicken breast halves
1 package (about 1 oz) mild taco seasoning mix
5 1/4 3 1/2 cups chicken broth
2 TBS: butter
2 cans condensed cream of chicken soup (98% fat free)
10 flour 6 whole wheat tortillas, cut into 1-inch pieces
2 cups LOWFAT shredded Mexican cheese blend
2 cups 1 cup long-grain white brown rice, prepared according to package directions
1 cup frozen, chopped spinach

Prepare as above, adding spinach to saucepan mixture. 

NUTRITION PER SERVING. CALORIES: 635/FAT: 11 g/FIBER: 10 g/PROTEIN: 52g 

It turned out great and my kids LOVED IT - even Connor - even with spinach - even with brown rice!! That is a miracle! :) WOW!




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Tracey's bookshelf: read

The Girl with the Dragon Tattoo
The Girl Who Played with Fire
The Girl Who Kicked the Hornet's Nest
My Sister's Keeper
Nineteen Minutes
The Pact
The Tenth Circle
Change of Heart
Keeping Faith
Handle with Care
House Rules
More Than It Hurts You
Amy and Isabelle
A Prayer for Owen Meany
A Widow for One Year
The 158-Pound Marriage
To the Lighthouse
Between the Acts
A Room of One's Own, and Three Guineas
The Help


Tracey English's favorite books »
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