Word!
Well, lookie here! I've done it!!! I've transferred my old Blogger blog over to the cool WordPress world. Word! I really hope that my wonderful friends will continue to follow me. And hey, new ones too would be just awesome. 🙂
Now onto my first post. The past couple of days have been fairly normal and uneventful, so I won't bore you too much with all of that. The highlight of Monday was a great full body workout and a good sweat session on the elliptical. The workout looked like this:
- Superset One - leg press & 1 arm DB row
- Superset Two - DB reverse lunge & DB bench press
- Superset Three - leg extension & upright row
- Superset Four - front BB shoulder raise & tricep dips
I did 3-4 sets of 8-12 reps per exercise. It still worked me out well, even doing less weight than my normal. I have really been cutting back on some of the intensity of my workouts for I guess you could call them personal and health reasons. My workouts have been just challenging enough to really get me working, but not leave me exhausted. A good balance. And I am able to be in, out, done in around an hour every single day. Love that! 🙂
Yesterday was absolutely nothing special. I don't even really remember what I did! I know when Peter got home from work he helped me fiddle around with this new blog world and set things up. During the day, I guess I just was entertained by this face...
Oh, now I remember! Yesterday's highlight was enchilada night. I made some lowfat, delicious chicken enchiladas. Here is the recipe. And please bear with me and the nastiness that is my camera. I would love love love a nice camera to get good foodie pictures!
Ingredients:
- 1 lb chicken breasts
- 1/2 - 3/4 c low fat sourcream
- 12 oz green enchilada sauce (1/2 the big can or 1 small can)
- 1 small can 98% fat free cream of chicken soup
- 1 small can diced green chilies
- 1c shredded low fat mexican or cheddar cheese
- 10-12 corn tortillas
- some ingredients
Step 1: Cook & Shred 1 lb boneless, skinless chicken breasts
- shredded chicken from the crockpot
Step 2: Mix 1/2-3/4c low fat sour cream with chicken
Step 3: Mix the enchilada sauce, chilies, and chicken soup
- sludge or sauce?
Step 4: Pour 1/3 of sauce into bottom of a 9x13 baking dish
Step 5: Spoon chicken mixture into center of corn tortilla
Step 6: Roll tortilla and place seamside down into pan
Step 7: Pour remaining sauce over and top with shredded cheese
Step 8: Bake at 350 for 20-25 minutes until cheese melts
Step 9: Enjoy!
Now for today. Today will be a bit more exciting. It is an off day from workouts since I slept like poo last night and won't really have time. Wednesdays are my scheduled optional workout days so it's cool. Makenzie & I will be heading out around lunchtime to go have a playdate with our friends - mommy Clare and baby Jack. It will be nice to catch up with a girlfriend I haven't seen in a few weeks. I'll be back later!!!
