Archive | August 2012

Crock Pot Chicken Cacciatore

Crock Pot Chicken Cacciatore
Makes 7 Servings
285 calories per serving
5g Fat, 14g carbs, 43g Protein

Ingredients
2 lbs uncooked boneless, skinless, chicken breasts whole
1/2 pound fresh mushrooms, sliced
1 red bell pepper, chopped
1 medium-sized onion, chopped
12-oz. can low-sodium diced tomatoes
6-oz. can low-sodium tomato paste
12 -oz. can low-sodium tomato sauce
1 tsp. dried Italian Seasoning
1 tsp. garlic salt
1/2 tsp. black pepper

Directions
1. Spray your crock-pot with nonstick cooking spray.

2. Line the base of your crock-pot with your chicken.  Cover the chicken with the remaining ingredients.

3. Cover. Cook on low for 8 hours.

4. Serve over brown rice OR whole wheat pasta OR egg noodles

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Daily Inspiration can be right around the corner

These amazing people have come into my life and every day continue to inspire me.  While all of our goals are different, we all strive to be the very best we can be.  I believe that because I surround myself with such inspiring and beautiful people (inside and out), it continues to motivate and push me to continue my quest to be a an all around better person – physically, mentally, emotionally, and spiritually.  I thank God every day for bringing them into my life.

My best friend, Kimberly
Girl gone strong, heavy lifter, clean eater, and a great friend. She just continues to amaze me with her incredible strength when I watch her lift.  Although our goals are different, she is super supportive of what I want to accomplish.  Daily she demonstrates to all of us the difference between will-power and want-power.

My number 2 – Crystal
I met Crystal a couple of years ago and the difference between then and now is astounding. My girl, Crystal, lost over 150 lbs through hard work, sweat, and perseverance. When she hit her plateaus, she didn’t give up or throw in the towel, she found ways to make news changes to continue her transformation. She looks incredible.

My friend, Hilda, the most photogenic person I know!
I met Hilda though group fitness at the gym. She has since lost an incredible 50 pounds through Weight Watchers and exercise. She is a staple in the group fitness room, sometimes pulling 2 hour sweat-sessions. She’s been eating clean the last year and rarely misses an opportunity to workout. She truly is Wonder Woman!

Yes – that is Shaun T. and that is my good friend, Nancy, standing right beside him!
Nancy had a total body transformation through the use of Shakeology and the Beachbody Challenge. She has gone through Insanity, P90X, Brazilian Butt Lift, and now she’s on to some BodyPump. When she finished her initial 90 day challenge, she didn’t stop after that, she found another challenge, and another. She had such amazing results and believed in the product, that she because a BeachBody Coach. Now they send her on amazing trips to Disney and Vegas just for being her awesome, motivating self. She continues to drink Shakeology every day and gets her workouts in (even with a toddler running around at home!) She definitely practices what she preaches!

Libs, The Hobby Hoarder, or just plain Libby to me
She has taken on the challenge of completing 52 hobbies in 52 weeks. She is constantly trying new things, not taking no for an answer, all with a smile on her face. She is inspiring because she is simply a go-getter. Nothing stands in her way, nothing is impossible for her, and she never takes her eyes off the prize.  Every time I read a new hobby of hers, I’m inspired.

My awesome parents
Married for over 30 years, they truly display to me how to make a marriage last (even though it’s tons of work!). They raised me in their home for 22 years and taught me right from wrong. And although I’m grown up and have moved a few states away, I always want to make them proud. So they continue to inspire me to make the right choices, be a good person, and represent our family name in a positive way. I know I don’t always say this but, Thanks Mom & Dad for being such wonderful parents to me.

Golden Harvest Cake

This recipe comes from a classroom parent.  She made it for me as a gift for Teacher Appreciation Week.  It was delicious!  It didn’t even last a whole week in my house and my husband didn’t get a slice.  Yup – I ate the whole thing.  It’s chock full of fruits and veggies which is a great way to sneak in some extra servings of veggies into your children’s diet without them knowing.  Enjoy!

Golden Harvest Cake
Makes 1 Loaf (8 slices)

Golden Harvest Cake
1 cup flour
1/2 cup sugar or agave nectar
2tsp cinnamon
1tsp baking soda
1/4tsp salt
1/2 cup grated granny smith apple
1/2 cup grated carrot
1/2 cup grated zucchini
1/4 cup chopped and toasted walnuts
1/4 cup canola oil
1/4 cup nonfat buttermilk
2 large eggs
Combine flour, sugar, cinnamon,baking soda and salt in large bowl.  Add apple, carrot, zucchini and walnuts to flour mixture.  Combine oil, buttermilk, eggs in a small bowl and whisk together.  Add egg mixture to flour mixture and stir to combine.  Spoon batter into lightly greased loaf pan.  (Batter will be really dense).   Bake at 350 degrees for 40 minutes.

Tales of Inspiration #4 – Rena and Bikram Yoga

I don’t personally know Rena, but I came across her story from another blog and felt compelled to share her story.  Rena completed 100 Bikram Yoga classes in under 100 days!  That is pretty darn amazing.  In the few yoga classes that I have taken, I found them to be quite challenging.  

Rena has inspired me to get out there and try some yoga.  Maybe she will inspire you too!  Here’s her story.

Rena

Easy dinner for 2

Honey Dijon Glazed Chicken
Roasted Parmesan Crusted Fingerling Potatoes
Steamed Broccoli

Honey Djion Glazed Chicken
4 TBSP Dijon Mustard
2 tsp Olive Oil
1 tsp Lemon Juice
1/2 tsp pepper
1/2 tsp low sodium salt
1 TBSP Worcestershire Sauce
1 Heaping TBSP minced garlic
2 tsp honey
1 lb. skinless, boneless chicken breast

Thoroughly combine all the ingredients in a bowl. Place chicken into a large zip-loc bag and pour marinade on top. Press out all the air and seal the bag. Place in a bowl and put in the refrigerator for as little as 30 minutes and up to 24 hours to marinade.
Grill when ready. Serve immediately.

Parmesan Roasted Fingerling Potatoes
1 lb. bag fingerling potatoes, rinsed and halved
4 tbsp butter, sliced
shredded parmesan cheese, a few handfuls
TBSP minced garlic
salt and pepper, to taste

1. Place butter pieces on the bottom of a glass baking dish.
2. Sprinkle minced garlic evenly into the bottom of the dish.
3. Sprinkle parmesan cheese into the dish until the bottom is covered entirely.
4. Sprinkle with salt and pepper.
5. Place potatoes cut side down in the baking dish.
6. Bake for 30-35 minutes at 375 degrees F.
7. Let cool for 5 minutes before removing from pan.
Serve warm and enjoy!

Steam some fresh or frozen broccoli and enjoy with the rest of your meal.

Baked Strawberry Banana Oatmeal

Baked Strawberry Banana Oatmeal
Makes 6 Servings
271 Calories per serving
8.6g Fat, 9g Protein, 4.5g Fiber, 42g Carbs

Ingredients
2 cups Gluten-Free Oats
1/4 cup flaxseed meal
2 TBSP & 2 tsp Splenda, brown sugar
1 tsp Baking Powder
1 tsp Cinnamon
1/8 tsp Nutmeg
1/2 tsp low sodium salt
1/4 cup mini semi-sweet chocolate chips
1 1/2 cup fresh strawberries, sliced
1 medium banana, sliced
2 cups nonfat milk
1/4 cup liquid egg substitute
1 TBSP nonfat Vanilla creamer, powdered
2 TBSP hot water
3 TBSP melted butter (or margarine)

Directions

1. Preheat the oven to 375 degrees F. Spray a 10 1/2″ x 7″ glass baking dish with non-stick cooking spray and set aside.

2. In a mixing bowl, combine oats, brown sugar, baking powder, cinnamon, nutmeg, salt, 1 cup strawberries, and 1/8 cup chocolate chips.  Gently stir to combine and spread evenly into the prepared baking dish.  Top with remaining strawberries and chocolate chips.  Place sliced bananas on top of the oatmeal mixture.

3. Heat up the 2 TBSP of water in a small dish.  Dissolve the powdered nonfat vanilla creamer into the water.  The water MUST be hot.  In another bowl, whisk together milk, egg substitute, creamer, and melted butter.  Gently pour liquid over the oatmeal.  Gently shake the baking dish to help the milk cover all of the oats.  If you want – sprinkle the top with a little bit of brown sugar.

4. Place in the oven for about 30 minutes, or until the oatmeal is a light golden brown and the milk mixture has set.  Remove from the oven and let stand for 5 minutes.  Cut and serve.

Enjoy!

This is what it looks like after the liquid gets poured in.

Ready to enjoy!
You can store it in the refrigerator for up to 7 days.

Beef, Corn, and Refried Bean Enchiladas

Beef, Corn, and Refried Bean Enchiladas (Fiber Up Slim Down Cookbook)
Makes 6 servings
279 Calories per serving
15g Protein, 7g Fat, 7g Fiber, 42g Carbs

Ingredients
8 oz. 93% lean ground beef
1 onion, chopped about 1 cup
1 tomato, chopped
1/2 cup frozen corn kernels
2 cloves of garlic, minced
2 tsp chili powder
1 tsp dried oregano
1 TBSP whole wheat flour
1 can (15 oz) black beans, drained and rinsed
6 Multi-grain tortillas (I use Ole Extreme Wellness)
1 can (10 oz) mild red enchilada sauce
1/2 cup shredded reduced fat Mexican cheese blend
Chopped Cilantro

Directions
1. Preheat the oven to 350 degrees.  Spray a 13″x9″ baking dish with non-stick spray.

2. Heat a large skillet over medium-high heat and add the ground beef; cook, stirring with a wooden spoon to break up any chunks, until no longer pink.  Stir in the onion, tomato, corn, and garlic.  Cook until the onion starts to soften, 1-2 minutes.  Stir in the chili powder and oregano and cook, stirring for about 30 seconds.  Sprinkle with flour and cook, stirring occasionally, until thickened.  Remove from heat and stir in the beans.

3. Wrap the tortillas between damp paper towels and microwave until warm.  Working one at a time, place a tortilla on a work surface and top with 1/2 cup of the beef mixture spread in a line down the center, parallel to the edge of the counter closest to you.  Roll up jelly-roll style and place seam side down in the baking dish.  Repeat with the remaining tortillas and filling.  Pour the sauce over the enchiladas and sprinkle with the cheese.  Bake until hot and the cheese has melted, 18-20 minutes.  Sprinkle with cilantro and serve immediately.

Enjoy!

So delicious! And they make for great leftovers too!