One and half years ago I injured my hamstring and it has been such a struggle with exercise ever since. And it is not much better than a year and a half ago, my hamstring, that is... my weight is even UP! a lot! BUT I am determined now to work around the injury!
I have joined Wei*ght W*atchers again, too. It works for me and I like it!
I am hoping to start blogging Weight Tracker Wednesdays again! And since I started working at this on Monday... I am down two pounds! Yep! My body always responds well the first week and then does nothing on the second week. So we shall see how it goes!
I am back to trying new recipes to keep this process fun! But I also go back to old standbys as well.
Lunch today, old standby:
Supper tonight, new recipe ( I LOVE CROCK POT RECIPES!!!) :
Crock pot Chicken Chili
Plus+ 8 Per Serving
Ingredients:
6 skinless chicken thighs
1 large onion -- chopped
2 cloves garlic -- finely chopped
1 14.5oz can chicken broth
1 teaspoon ground cumin
1 teaspoon dried oregano leaves
1/2 teaspoon salt
1/4 teaspoon red pepper sauce
2 15oz cans great northern beans -- rinsed and drained
1 15oz can white shoe peg corn -- drained
3 tablespoons lime juice
2 tablespoons chopped fresh cilantro
Remove excess fat from chicken. Mix onion, garlic, broth, cumin, oregano, salt and pepper sauce in 3 1/2 to 6 quart crockpot. Add chicken. Cover and cook on low heat setting 4 to 5 hours or until chicken is tender. Remove chicken from crockpot. Use 2 forks to remove bones and shred chicken into pieces. Discard bones; return chicken to crockpot. Stir in beans, corn, lime juice and cilantro. Cover and cook on low heat setting 15 to 20 minutes or until beans and corn are hot.
Serving Size (1 Cup)
Per Serving: 439 Calories; 4g Fat; 35g Protein; 69g Carbohydrate; 22g Dietary Fiber; 43mg
6 skinless chicken thighs
1 large onion -- chopped
2 cloves garlic -- finely chopped
1 14.5oz can chicken broth
1 teaspoon ground cumin
1 teaspoon dried oregano leaves
1/2 teaspoon salt
1/4 teaspoon red pepper sauce
2 15oz cans great northern beans -- rinsed and drained
1 15oz can white shoe peg corn -- drained
3 tablespoons lime juice
2 tablespoons chopped fresh cilantro
Remove excess fat from chicken. Mix onion, garlic, broth, cumin, oregano, salt and pepper sauce in 3 1/2 to 6 quart crockpot. Add chicken. Cover and cook on low heat setting 4 to 5 hours or until chicken is tender. Remove chicken from crockpot. Use 2 forks to remove bones and shred chicken into pieces. Discard bones; return chicken to crockpot. Stir in beans, corn, lime juice and cilantro. Cover and cook on low heat setting 15 to 20 minutes or until beans and corn are hot.
Serving Size (1 Cup)
Per Serving: 439 Calories; 4g Fat; 35g Protein; 69g Carbohydrate; 22g Dietary Fiber; 43mg
I hope it's yummy! I added more hot sauce than it called for *smile*, and used 8 breasts rather than 6, just 'cause that is what was in the package rather than thighs. I think that breasts will lower the fat content as well. Right?
I am really trying to avoiding sweets. They make me hungry.
So follow me on the journey AGAIN if you like!
5 comments:
I'm with you on this one sister. I just joined WW again last Tuesday. Lost 1.8 the first week. Not a lot, but then between being older and being on medication, it tends to slow me down, but at least it's in the right direction.
Those nachos look good and the chili sounds good.
We shall succeed!!
You Can do IT!!! Cheering you on! I should get motivated and join you.
I also lost and umm well found it.........
That looks delicious!!! My husband and I did the Daniel Fast the first three weeks in Jan. It was hard, but it was well-worth it. You've got this!!! =)
I am following along. :) I just got the MyFitnessPal app which ended up telling me how many calories I need to eat to lose weight. It reminds me of Weight Watchers because I journal everything I eat (and it keeps track of my info). Sigh. I miss food...
Good for you, Beth! And those nachos looked so yummy!!!!!
Post a Comment