Wednesday, April 15, 2015

Creamy Salsa Chicken Tenders

I couldn't decide on a recipe from my cookbooks so I hit up my boards on Pinterest.  I found a chicken recipe that sounded good and lower in calories.  The link led me to the Reluctant Entertainer blog.  



4 tbsp. olive oil
2.5 - 3 pounds chicken tenders
favorite seasoning (I used Tony's)
salt and pepper
2 c. salsa
1/2 c. creme fraiche (or sour cream)
1/2 c. chopped cilantro
lime wedges

In a large nonstick skillet, heat olive oil over medium-high heat.
Season the chicken.  Cook it on both sides until golden for about 3 minutes; transfer to plate.
Add the salsa to the skillet and cook on medium heat, stirring for 2 minutes.
Turn the heat down to low; stir in creme fraiche.
Return the chicken to pan, cover and simmer over low heat, 4-5 minutes.
Sprinkle with cilantro; serve with chips, rice and lime




I thought I had some rice in the pantry but sadly when I went to fix dinner tonight found out I was wrong so it was just chicken for me tonight.  I used low fat sour cream instead of the creme fraiche.  
This was really yummy and the salsa and sour cream mixture was great with some tortilla chips.


Sunday, April 12, 2015

Pink Lemonade Ice Cream

The temps in hit the low 80s for a couple days last week so I was beginning to think of making ice cream.  I went through my pins and found one that sounded interesting.  And I was happy that the link worked to the recipe.  It took me to the Let's Dish blog.



Pink Lemonade Ice Cream

1 c. whole milk
3/4 granulated sugar
2 c. heavy cream
1 tsp. vanilla
pinch of salt
1/3 c. pink lemonade concentrate, thawed
zest of one lemon
a few drops of pink or red fool coloring (optional)



In a medium bowl, whisk together all the ingredients until smooth.
Cover and refrigerate for at least one hour, or as long as overnight.
Turn on the ice cream maker and add the milk/cream mixture to the bowl.
Mix for 15-20 minutes (according to manufacturers instructions) or until ice cream reaches a soft serve consistency.
Transfer ice cream to an air tight container and freeze for at least 2 hours, or until firm.



I couldn't wait to try it so I scooped out a bowl as soon as it finished.




Wednesday, April 8, 2015

April Goals

I am a little behind on posing my goals for April mainly because I have been struggling coming up with what I want them to be this month.  So many other things have happened at the end of last month that seemed to have overshadowed thoughts of goals.
I can say that I weighed in over the weekend.  Yes, I am late with that too.  And I lost back the 3.1 pounds I gained in February and another half inch off my waist.  My clothes are fitting loser and I have gotten back into a couple shirts.  But I thought there would be some off my hips too since my pants are getting loser.


April Goals


** Hit the gym three days a week.


** Do three videos a week.

**  Apply for at least one job a week. (more on this later)

**  Pick one healthy recipe to try.  





So last month went like this:


March Goals

**  Hit the gym 3 times a week.

This I did.  It felt so great to get back on the treadmill and elliptical.  While I have loved the videos I have been doing it was nice to have some straight cardio.

**  Do three videos a week.  

This has become an easy one to complete but much needed because it is the main way I get in any strength workouts.

**  Eat out once a week or less.

I was worried that I would get out of control with this once January was over and am glad I am keeping it in control.  

**  Finish an ornament I didn't finish last year.

I did this one.  I have one more to finish from last year.

**  Clean out my dresser.  

I finished this one.  Now to get all the items donated.

Monday, March 30, 2015

Motivation Monday

After some bad news I got last week. The below applies not just with workouts and eating healthy but other aspects of my life right now.



Tuesday, March 17, 2015

St. Patrick's Day



I hope everyone has a wonderful St. Patrick's Day!!!

Monday, March 16, 2015

Sauteed Chicken with Roasted Pepper Pasta

I am still on a kick of finding a dish that is on the lighter side.  I am in the mood for spring after a couple weeks of snow and ice around here.  This recipe from Cooking Light fit the bill.





6 o. uncooked rotini
12 baby bell peppers
3 oz. fresh mozzarella pearls 
2 tbsp. olive oil
2 tsp. white wine vinegar
2 garlic cloves, minced
1/2 c. chopped parsley
1/2 tsp. salt, divided
4 (6 oz) chicken breast halves
1/2 tsp. black


Preheat broiler to high.
Cook pasta; drain.  Place in a large bowl; keep warm.  
Cut bell peppers in half lengthwise; discard seeds and membranes.  Place peppers, skin sides up, on a foil-lined baking sheet; flatten.  Broil 6 minutes or until blackened.  Let stand 5 minutes.  Peel; cut into strips.  Add peppers and cheese to pasta.  Combine oil, vinegar and garlic; stir into pasta mixture.  Stir in parsley and 1/4 tsp. salt.  
Heat a large skillet over medium-high heat.  Coat pan with cooking spray.  Sprinkle chicken with remaining salt and pepper; sauté 6 minutes on each side or until done.  Slice chicken. Serve over pasta.




The dinner was good except for the peppers.  I am not a big fan of jar roasted bell peppers so I am not surprised that I didn't like these either.  

I will make this again.  And will be making a snack out of those little balls of yummy mozzarella.