9 Sep

Yesterday was so incredibly busy. From straightening the whole house to dishes, dusting, windex-ing, toilet scrubbing, litter box changing, sweeping, washing counters, changing trash, exercising, lots of dinner prep and oh yeah, actually WORKING, I barely sat down for a minute! During nap-time I had a fair amount of work to do to get dinner ready. Luckily it was one of those perfect-for-Monday dinners where I could make the whole thing ahead of time and keep it in the fridge until Bible study was done. I made 20-Minute Chicken Enchiladas from a Cooking Light magazine. Here’s the rundown of my prep-work:

  • Chop up onions
  • In a saucepan combine onion, chicken stock, flour, chili powder, cumin, garlic powder, crushed red pepper, salt and a can of tomato sauce


  • Cook a couple of minutes at boiling until thickened; while cooking shred chicken from a rotisserie chicken (discard skin)


  • Reserve 1 1/2 cups of the sauce then add the chicken + black beans to the rest of the sauce mixture and cook until heated
  • Wrap corn tortillas in damp paper towels and heat in microwave
  • Spoon 1/3 C of chicken mixture into a tortilla, roll up and place in baking dish seam side down


  • Once all the chicken mixture has been distributed into all the tortillas, cover with reserved sauce


  • Top with shredded mexican blend cheese

At this point I covered it with plastic wrap and stuck it in the fridge. My busy day continued but luckily I ended work a few minutes early and got to the gym by 5:30. The 5:30 thing was important because guess what?? TRX is back!!!! It’s only a half hour now but every Monday from 5:30 to 6:00 I get to do TRX. It was wonderful and while my mind remembered the moves and form flawlessly, my body did NOT handle it as flawlessly. I did everything but it was definitely tougher that when it ended last May. I can’t wait to start building my strength back up. TRX is just another great tool in my back pocket for Tough Mudder training!

I hurried home after class to do some last minute cleaning before Bible study. We had a good study finishing up the last chapter of I Timothy (which has some incredibly good things to say, especially about money and material things) and then everyone went their separate ways. I put my enchiladas under the broiler and while they cooked I chopped cilantro and tomato to top the dish off with.


Thanks to Cooking Light, enchiladas that are usually upwards of 700 calories apiece were only 375 for 2 PLUS a tablespoon of sour cream. Since my “sour cream” is actually greek yogurt and I used fat-free cheese, I imagine ours were even lighter than that.


Excellent dinner! These were some seriously good enchiladas and Zach kept commenting on how much he loves mexican food and couldn’t believe how healthy this dinner was. 🙂

IMG_5350 IMG_5351

It was pretty dusky but we went for a walk after dinner which was great. I absolutely love our walks and we haven’t gotten to have very many lately so I really appreciate them when we have the chance to take one. We walked around our neighborhood for about 20 minutes before taking a drive, getting a snack and watching Dexter.

Monday’s Food Journal:

  • Breakfast – breakfast “nachos” (Zach made egg + sausage + onion + cheese over tortilla chips!)
  • Lunch – leftover pasta, 1 cookie
  • Supper – 2 enchiladas
  • Snack – sundae

All right. Now that I’ve done better on re-incorporating good exercise and mostly eliminating drinks, it’s time to tackle the snack thing. I get in such a habit where I decide I want a snack every single night (regardless of whether I am hungry or not) and it’s always a tough one to break. So starting tomorrow, at least for the rest of September, my new rule is no snacks UNLESS I make them. I figure that a) this will mean only eating if I am genuinely hungry since I have to take the time to make something and b) they are bound to be better than something I pick up from somewhere since I can control what goes in them!

774.5/1,400 miles.


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