30 Day Smoothie Challenge: Day 7 plus Baked Fajitas!

Day 7

7/15/12

Sunday

Morning weight: 161.5

Today's Goal: Watch what I eat very closely

This week's goal: -2 lbs

This month's goal: -10 lbs

Vitamins: yes

Breakfast: Smoothie (3 bananas, Spinach, 1/2 apple, Watermelon, Greek yogurt)

Mid-morning snack: none

Lunch: Turkey and cheese Sandwich

Mid-afternoon snack: none

Dinner: Spaghetti and home made meat sauce

I think I gained that pound back from dinner last night.

# of bottles of water: III

The last two days was pretty boring. I need to remind you guys that weight fluctuations are NORMAL. Seriously. Even though I'm weighing myself everyday, I take each weigh-in with a grain of salt. If you had a big dinner, you'll probably weigh more the next morning. If you didn't drink as much water the day before, you'll probably weigh less the next day then bounce back up. Don't sweat it.

I did want to tell y'all about this Peanut Butter Banana Smoothie I had on day 6. I found the recipe on 'This Chick Cooks' and it was good. But not good enough for me to drink a big glass of, like all of my other smoothies. It would probably be a good milkshake replacement smoothie. I would probably add cocoa powder or something to it because I got bored with it REALLY FAST and I am in love with chocolate peanut butter milkshakes. 

I've been on a cooking kick the last few days, and I'm really excited about the meal I found on 'Six Sisters' Stuff' because I love Mexican food. 

You need :

• 1 pound boneless, skinless chicken breasts, cut into strips
• 1 (15 oz) can diced tomatoes
• 1 (4 oz) can diced green chilies
• 1 medium onion, sliced
• 1 large bell pepper, seeded and sliced
• 2 T vegetable oil
• 2 t. chili powder
• 2 t. cumin
• 1/2 t. garlic powder
• 1/2 t. dried oregano
• 1/4 t. salt
• 12 flour tortillas, warmed to serve

First, combine your spices and vegetable (I used olive oil) oil in a small bowl. I had to replace the oregano with basil because we didn't have any and that was the closest substitute. 

 Next, slice your thawed chicken into strips and put them in a casserole dish.

 Add your sliced up bell pepper and onion to that.

 Finally, the rest of the ingredients go in. Our grocery store either hides or doesn't carry green chilies in a can by themselves, so I used two cans of Rotel's diced tomatoes and green chilies (10 oz each).

I tried to mix them all together right before this picture, but that didn't really work out.

This is the finish product (after we ate some of course)

I've reached this weeks goal and even passed it by losing 3.5 lbs total!!! Baby steps!! 1/10th of the way to my goal :)

Honey Mustard Chicken

1/3/12

         Yesterday, I found a recipe on Pinterest for Honey Mustard Chicken. Now if you know me, you know that my favorite food combination of all time is honey mustard and fried chicken. Now that I've gone gluten-free again, however, I can't have fried chicken breaks my heart. This recipe made me regain hope, though. Also, it's a Weight Watchers recipe, which doesn't hurt anything at all.

You can find the original recipe here: http://www.weightwatchers.com/food/rcp/RecipePage.aspx?recipeid=57621

Sorry I don't have pictures, I just decided to start this blog after I made the next post.

The ingredients are:

    -Cooking spray (It says to use one but I used a couple more)

    -2/3 cup of light honey mustard dressing 

    -1/8 tsp of salt

    -1/8 tsp of black pepper

    -2tsp fresh dill finely chopped (I used 1tsp of dried and could have used less. Also, I feel like this is optional)

    -1 medium scallion, finally chopped

    -1 cup of cornflake crumbs

    -4-4oz chicken breasts

1. Preheat oven to 425F.

2. Coat pan with cooking spray. 

         -I also put aluminum foil over the pan before I sprayed it for even easier clean-up

3. In a bowl, combine 1/3 cup of honey mustard dressing, salt, pepper, dill, and scallions

          -set aside the rest of it for after

4. Place cornflake CRUMBS on a plate. Dip chicken into dressing then cornflakes and place in pan.

5. Drizzle (or dip) remaining dressing mixture over chicken and serve.

After making it, I recommend putting a wire cookie rack in the pan to keep the bottoms of the chicken from getting soggy. Remember to read the recipe first so you don't use whole cornflakes instead of crumbs; which I forgot to do and burned some cornflakes. 

We didn't use most of the dressing I set aside.

 Next time, I would just let people use what they want to so there isn't as much waste.