Mondays are a “Restart” Button

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Since getting sick last weekend, I’ve been going a little overboard with junk food. What is it about being sick that makes you just want to eat anything and everything? It was fun while it lasted but last night I felt like a gross beast, so today I committed to getting back on the healthy train. 

I woke up and ate a big breakfast ready to take on the day. I had a goal of not eating any junk food or candy today and I was successful. I feel better already!

I went to the gym after work and I’m so exhausted now, but it was worth it. 

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My Monday workout. I created this myself last fall and have really been enjoying it so far.

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For dinner I made a new recipe: Emily Bites Bubble Up BBQ Chicken & Bean Bake. It was SO GOOD. To be honest, some of the “bubble up casseroles” are hit or miss for me, but this was b o m b. 

Fall Cleaning, Surviving Irma & a Hurricane Slumber Party!

In my last blog, I mentioned that we were doing Fall Cleaning this weekend, and I wasn't kidding! We spent almost the entire day cleaning and getting things ready for the change of seasons.

I washed and ironed (whut) all the curtains in our house, cleaned the oven, dusted all the fans and light fixtures, cleaned all the baseboards and crown molding and flipped our mattress.

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B literally cleaned every window in our entire house (22 in all), as well as the window sills and the screens. He was my hero! It was a lot of work, but the windows are so clean and clear now! They look so good.

We were worn slap out after all that work. I slept like a baby until Sunday morning.

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Sunday after church, we had lunch with my parents. B grilled steaks and my mom pan roasted asparagus, mushrooms and onions. It was all so good! I made this salad platter, too. This is my favorite way to set up salads when serving them at parties/get togethers. I had romaine, cucumber, cherry tomatoes, red onion and green bell pepper from my garden! I made a creamy Italian dressing to go on the side. Easy and delicious!

We knew Irma was scheduled to hit Sunday night, so B went to Walmart to get some snacks, water bottles and some other things we needed around the house.

Josh, Erika & Trey came over to wait out the storm. We watched Irma coverage and grilled hot dogs and hamburgers before we decided to watch some movies.

First we watched Signs. I don't know why, but we discussed this movie when we hung out a few weeks ago and we've been saying we were going to watch it ever since. I remember being really scared of this movie when I was a kid, but it really wasn't that scary this go around. After Signs, we watched an 80's "horror" movie called "The Wraith". It was really bad. LOL But it was funny to watch it with our pals. I do not recommend.

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Monday we woke up and nothing was going on yet. It was rainy, but not much else was happening. B made me a latte and we watched more Weather Channel. I'm telling you, I was glued.

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Once everyone else was awake, I decided to make breakfast. Pumpkin and regular buttermilk pancakes with bacon. Easy and delish. After we ate, we settled in for a Harry Potter movie marathon.

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We took a break for a brief intermission in between the movies to check out what was going on outside. The wind was really picking up around 1PM. We had a few branches and a couple of limbs fall, but nothing too crazy. We were very lucky. Our neighbor had a tree fall on her house. I can't even imagine.

And then... The lights went out. We moved out from the den to the dining room and started playing games. We played Uno... Katie was the dark horse and dominated us.

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And then, Taboo -- My personal fave! The girls won!

Maxx really doesn't freak out during bad weather, but he was seemingly nervous yesterday. I think he just knew something was going on, but he didn't understand. I pulled a chair up to the table and put his bed on it, so he could be close to us. He was very happy! : )

To finish our game marathon, we played Monopoly for 4 1/2 hours... I have so many memories of playing this game with my family, but it's not my fave. Josh dominated the game, and I had terrible luck and kept rolling to the corners and drawing crap cards. Ha!

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It was really fun having everyone over for basically 24-hours. I have a dream that one day we will all live on a commune together and that's what this felt like. LOL Thankfully, we got power back, right around 10:30PM. I was so happy to have it back, but I know a lot of people in town are still without. Props to GA Power! They even texted us to let us know power had been restored to our area. So nice!

Creamy Chipotle Stuffed Peppers

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Good Morning! And Happy Hump Day! I've finally gotten some work done around the house that I've been avoiding... It feels good to check some things off your list! But, I wanted to take a break and come on here and share a new recipe I came up with last night.  I absolutely LOVE Mexican food, but y'all know it's not always the healthiest thing you can eat... Cooking it at home allows me to be creative in the kitchen, while also paying attention to what I'm putting into my recipes. These stuffed peppers are SO delicious, you would never guess they are less than 200 calories each!

Creamy Chipotle Stuffed Peppers

6 servings: 1 Pepper 183 calories - 9g Fat - 6g Carbs - 18g Protein - 1g Fiber - 5 Smart Points (Weight Watchers)

Ingredients:

3 medium bell Peppers, any color 1 tsp olive oil 1/2 medium onion, diced 2 cloves garlic, minced 1 pound 93% lean ground beef Salt & Pepper 1 10oz can mild enchilada sauce (I used Old El Paso) 2 Tbs chipotle peppers in adobo sauce , chopped 1/4 cup whipped cream cheese 1/2 cup reduced fat shredded Mexican blend cheese 1/2 cup fat-free, low sodium chicken broth

Preheat the oven to 400 degrees.

Cut the tops off your peppers and then slice them in half, removing the seeds and ribs. Place them in a 9X9 baking dish.

   

Over medium heat, add olive oil and cook the onion for 2 minutes before adding the garlic. Cook an additional 3 minutes, until garlic is fragrant and the onions are soft and translucent. Raise the heat to medium high. Add the ground beef, season with salt and pepper to taste, and break up the meat as it cooks.

Once the meat is cooked all the way trough, add the enchilada sauce and chipotle peppers. **These peppers can be found in the Mexican food section of any grocery store. They are delicious! But they are a little spicy, so use less or omit them if you don't like spicy food : )** Let that simmer for 5 minutes, stirring occasionally.

   

Remove the pan from the heat, and stir in the cream cheese and shredded cheese. This is the cream cheese I used. It's an added boost of protein, which is why I like it, but any whipped cream cheese will work!

Once cheese is melted and fully incorporated, scoop the filling into the peppers evenly among the six. Pour the chicken broth into the bottom of the dish, and cover with aluminum foil. Bake for 35-40 minutes, until the peppers are soft and the filling is bubbling.

These are delicious with rice and beans or a salad on the side... Topped with sour cream, salsa, cilantro... Really, the possibilities are endless! And to top it all off, they were husband approved! ; )

Cheesy Chicken Enchiladas

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This is a recipe that I have cooked since college, but I have updated it a little here and there... I think I've found the perfect formula. img_5706

Cheesy Chicken Enchiladas

Makes 8 enchiladas; 4 servings of 2

  • 2lbs boneless, skinless chicken breasts ORRotisserie chicken, meat removed
  • 4 cups fat free chicken broth
  • 1 16 oz. jar salsa verde, divided
  • 1/4 cup sour cream
  • 1 cup shredded Mexican cheese, divided
  • 1/4 cup chopped cilantro
  • Salt, Pepper to taste
  • 8 corn tortillas
  1. I cooked my chicken in the crock pot with the chicken broth for 4 hours on High, but if you would rather not deal with cooking the meat, getting a rotisserie chicken is just as good! I've made it both ways, and it's delicious.
  2. Preheat the oven to 350, and spray a 9x13 baking dish with cooking spray.
  3. Once the chicken is done, remove it from the slow cooker, but don't pour out the broth! Shred the chicken in a large bowl (I use my hand mixer!), then mix in 1/4 cup of the reserved broth, 1/4 cup of the salsa verde, the sour cream, 1/2 cup of the cheese, and the cilantro. Add salt and pepper to taste.
  4. Pour another 1/4 cup of the broth and 1/4 cup of the salsa into the bottom of the baking dish.
  5. Spoon the chicken mixture into the tortillas, rolling up and placing seam side down in the dish.
  6. Pour the rest of the salsa over the tortillas and spread out with a spatula. Cover with the remaining cheese.
  7. Cover with foil and bake for 10 minutes, then remove foil for a final 5!

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Seriously, this is the best meal to make when you need something fast and simple. It's also a great dish to share with family and friends. Enjoy!

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Oh, and this is the Salsa verde I like to use! I love the flavor. I bought mine at WalMart, but I've seen it at several grocery stores.