Tag Archive: easy


I was still up at almost 4am and found myself frustrated about something. After much deliberation I turned to food for comfort like I have many, many, many times before. At least this time, because I still had my goal in mind, I chose somewhat healthier foods (as opposed to ice cream, candy and chips) and stopped myself before I had completely undone all the progress I’ve made. Also interesting to note is that this was the first day I hadn’t really worked out since starting this challenge. Sure I had walked for about 40 minutes, but that’s way different from doing ChaLEAN Extreme or TurboFire. Way different.

Early Morning Eating Binge – 8 pieces (yes, 8 more) imitation crab, 2 slices Kraft American cheese, about 5 corn puffs (the white cheddar kind from Trader Joe’s), a sip (maybe more like a gulp) of root beer, and 4 chocolate covered mini-pretzels

1:15pm (yes, you read that right…that’s when I woke up) Breakfast – Chocolate Shakeology made with 8oz water, 1 scoop Shakeology fiber boost, 1 tsp instant coffee granules and 3 ice cubes. Also had 12oz water with 2 Beachbody Slimming Formula tablets

4:00pm Snack – 2 c. homemade minestrone soup and 12oz water

6:20pm WORKOUT #1!! ChaLEAN Extreme Burn It Off and TurboFire FIRE55EZ then a short walk around the park while the boys kicked a soccer ball around. Why did I split up my workout? Because my family needed food so I threw together some dinner and baked it while we went outside. 36oz water.

7:45pm Snack/Post-workout – 1 scoop P90X Results & Recovery Formula with 10oz water

8:30pm Lunch (aka Dinner for the rest of the family) – 12oz. water and 2 Slimming Formula tablets, 4 c. shredded romaine lettuce with dressing made from 1 Tbs. Hidden Valley Ranch dressing, 1 Tbs. light sour cream, 2 tsp skim milk and a pinch of chipotle seasoning. It’s from Knorr and comes in little cubes.1/8 of the Veggie and Cheese enchilada casserole thing I made from scratch. The plan was to make actual enchiladas, but this was much easier and faster. Here’s the recipe. The veggies I used were just what I had in the fridge. I think this would be very forgiving and you could use lots of different combos. It could also be great with green sauce.

2 c. red enchilada sauce

10 corn tortillas

1 Tbs. olive oil

1 medium onion, chopped

1 zucchini, diced

1 broccoli crown, chopped

1 c. frozen corn

1 serving frozen sweet potato fries (84g)

8oz shredded cheese (I used part-skim mozzarella because that’s what I had, but low-fat Monterey Jack or cheddar would be good, too.)

salt, chili powder and garlic powder to taste

Pre-heat oven to 350. Spray 9×13 pan with Pam.

1. Heat large skillet to medium-high and add olive oil.

2. Add veggies, salt, chili powder and garlic powder (or fresh if you’re not lazy or in a big hurry like I was).

3. Cook veggie mixture until crisp-tender and a little browned. Meanwhile, start prepping the pan with enchilada sauce and half the tortillas by spreading 1/3 c. sauce in the bottom and covering with tortillas then another 1/3 c. sauce.

Nope, I didn’t heat the tortillas or coat them in sauce. Just put them in straight from the fridge. Easy.

4. Spread the veggie mixture evenly over the bottom layer of tortillas. I was trying to keep the calories low and didn’t want a bunch of tortillas so I just did one layer.

5. Cover the veggies with about 6oz of the shredded cheese. Save the rest for the top.

6. Cover with remaining 5 tortillas, the rest of the sauce and sprinkle with cheese.

7.  Bake uncovered at 350 for about 30 minutes or until heated through. Mine stayed in the oven about 40 minutes because we were outside and the veggies ended up a little softer than I would’ve liked, but it was still good. If I had green onions and/or cilantro I would’ve sprinkled them over the top before serving for sure.

Each serving (1/8 of pan) had 11g protein, 29g carbs, 7g fat, 4g fiber and 215 calories.

10:15pm WORKOUT #2 – ChaLEAN Extreme Ab Burner (10 min.) and Recharge (20 min. stretch/yoga)

11:00pm Dinner – Chocolate Shakeology made with 8oz skim milk (organic as always), 1 scoop Shakeology fiber boost, a few drops mint extract and 4 ice cubes – tasted just like mint chocolate chip ice cream 🙂 12oz water and the last 2 Slimming Formula tablets

1:43am (now) – Celestial Seasonings Raspberry Zinger tea with stevia already in the bag – 10oz

Total calories consumed – 1517  Total calories burned – 3530

Protein – 99g, Carbs – 200g, Fat – 41g, Fiber – 41g

Water – 100oz

Today could have been a total disaster or at least a wash with the extra calories from my early morning mishap, but by incorporating lots of veggies into the rest of the day I stayed full and kept the calories right where I wanted them. Yay veggies!!

If you’ve been reading my blog for a while you know that I used to post a daily food journal. After a while I started to whine and complain about it and say that it was driving me crazy. Soon after, I began to slack off more and more, making adjustments to the way I posted and how often and now I just throw a recipe up every once in a while. Well, the reality is that I have a lifetime of bad eating habits to deal with and I need the accountability because just as my journaling has slacked off, so have my eating habits. And that’s not ok because I’ve put a lot of time and effort into getting fit and healthy! I’m not about to throw that all away because it can be a pain to actually pay attention to every single thing I eat.

Maybe that seems a bit melodramatic, but I’ve been on the weight loss rollercoaster long enough to know how easy it is to slide back into old habits and one day wake up realizing that those jeans that were getting so loose they were falling off are starting to fit a little too well again. Nope, I’m not letting that happen again. Time to put my foot down, put on my big girl panties (referring to maturity, not size…ha ha), quit complaining and just do it. Please feel free to remind me of this post when my resolve starts to weaken again which I know it will. Success isn’t about always feeling like doing what you need to do, but doing it even when you don’t feel like it.

Breakfast – Chocolate Shakeology with 2 tsp peanut butter, 1/2 c organic vanilla Silk, water and ice – 250 cals

AM Snack – 1/4 c Meza hummus and 3 celery stalks – 140 cals

Lunch – hmmm, this was technically dinner because I slept from about 11 am to 3pm. I have kind of a weird schedule because I stay up really late (at least 3am) to spend time with my husband who’s schedule is even crazier than mine. Anyway, I had 4oz chicken breast seasoned with Season-All (keeping it simple) – 187 cals, 3 cups Romaine with 2 Tbs Wishbone Italian dressing – 105 cals, and 2 cups broccoli potato soup – 220 cals, which was a happy accident. I intended to make mashed potatoes and gravy, but realized I only had three smallish potatoes. Not exactly enough for four people. I thought about posting a separate recipe, but it was so ridiculously easy I’m just going to include it here.

I peeled 3 small to medium potatoes and cut them in large cubes. Then I cut up about 3 cups broccoli including the stem which I peeled first. All of that went into about 4 cups boiling water and simmered uncovered until the potatoes and broccoli were soft enough to blend. I dropped in 2 chicken bouillon cubes, 1 tsp dried minced onion and 3 cloves of garlic, pressed. Then I blended until smooth (a hand blender works great for this). Finally, I combined one 12 oz can of evaporated milk (cream cheese would work, too, like I used in the Potato Corn Chowder) with 2 Tbs cornstarch in another container. Once it was mixed well I slowly poured it into the soup, stirring constantly until it thickened. Finally, I added a little kosher salt and plenty of black pepper. When I served it I sprinkled mine with cayenne pepper.

It’s almost 8pm now and the only other thing I plan on eating between now and midnight is 1 cup plain nonfat yogurt with a sliced banana, a packet of Truvia and a few drops of coconut extract. – 210 cals

Total calories – 1112, Protein – 88 g, Carbs – 121 g, Fat – 36 g, Fiber 16 g

I’m sure I’ll eat something else before I go to bed, but I’ll include it in tomorrow’s post. See you then!

This recipe originated as one of those “dump everything in a bowl and hope it turns out ok” experiments. I’ve found that ground turkey can seem a little “wet” even after cooking so adding quite a bit of bread crumbs and only dry ingredients other than the egg seemed like a good idea. Turns out is was. Great flavor and texture. This is my attempt at coming close to actual measurements.

1. I started with a package of 93/7 ground turkey (about 1 1/4 lbs).

2. Then I broke up 4 slices whole grain white bread and pulsed it in the blender to make crumbs. It totalled about 2 cups. I added the crumbs and 1 large egg to the turkey in a large bowl.

3. Next I added about 1 tsp kosher salt, 1/2 tsp black pepper, 1 tsp dried basil, 1-2 tsp Italian seasoning that included rosemary and sage (crushed to break up the rosemary), 1/4-1/2 tsp granulated garlic and 1 tsp dried minced onion.

4. You can’t make meatballs without getting your hands dirty so I mixed it all up with my hands then shaped the mixture into balls. This batch made 48 that were about 1 inch in diameter.

5. While I was shaping the meatballs I was heating a large skillet on medium. Just before adding them I poured in 1 Tbs extra virgin olive oil. Then I browned them by swirling the skillet every few minutes. During that time I cooked pasta according to the package directions.

6. Once the meatballs were cooked through I removed half to save for another meal and added Prego Heart Smart Sauce which has less sodium and let it simmer for a few minutes.

7. I added the pasta to the skillet and tossed to coat, then served it with grated parmesan cheese. Yummm!!

I think I’m falling in love…with fresh sage. I bought some from Trader Joe’s a few days ago for a Martha Stewart recipe that involved browning chicken sausages then simmering them in apple cider with fresh sage, onion, salt and pepper until the cider reduces to a delicious, syrupy glaze. Usually when I buy fresh herbs I forget about them until it’s too late and remorsefully discard them. This time I remembered the sage was in the fridge and that it goes great with turkey. A quick google search led me to a few easy recipes for turkey tetrazzini which I modified to work with what we had on hand. The finished product was delightful. Here’s the recipe. Serves 4-6

12 oz uncooked pasta of your choice ( I used organic gemelli)

1Tbs extra virgin olive oil

1 small yellow onion, chopped small

2 large stalks celery, diced

10 oz sliced mushrooms (I used pre-sliced ones from Trader Joe’s)

1 jar Ragu Light Parmesan Alfredo sauce

2 c cubed, cooked turkey breast

4-5 fresh sage leaves, sliced in thin strips

Kosher salt and black pepper to taste

1. heat olive oil on medium in large skillet

2. saute onions, celery and mushrooms until soft

3. while veggies are cooking, boil pasta according to directions on package and drain

4. add cubed turkey to skillet and heat through

5. add sauce, sage, salt and pepper to skillet and heat through

6. add cooked pasta to skillet and toss to coat

7. garnish with sage leaves if desired and enjoy!