Hey there 😀
Since I already told you my workout in my last post, I figure I’ll just jump straight to breakfast. This morning I made something totally new. I made a pita out of Joseph’s Pitas with 1/3 cup of Better than eggs, spinach & fat free cheese.
This was a great breakfast on the go. I wrapped it in foil & took it with me in my car.
My lunch was pretty boring, well not to me, because I thought it was DELICIOUS..but it was the same as yesterday 🙂
I also had some animal crackers on my way home from work to hold me over until dinner.
Speed Interval on Treadmill
I then walked for 3 minutes at 3.5. Then I headed to the Arc trainer & did 15 minutes on there at resistance 5. Then of course…headed to do some ab work.
3 sets of 10 reps of each of these:
-Double dumbbell crunch (used 5 lb. weights)
-Side planks (30 sec each side), 25 bicycles, sides crunches
-Hands on knee crunches
-25 crunches on bosu ball
Then I walked for 2 minutes on the treadmill @ 3.5..just to see how much more time Craig needed. 🙂 While I waited for him I did some inner/ outer thigh moves on the machine. 2 sets of 10 reps (each- inner & outer thigh)
Total time at gym: 1 hr, 1 min.; Max HR: 189, Avg. HR: 130; Calories burned: 485
Then we headed home. Craig fed the baby ducks- he LOVES doing that. I got the rest of my recipe that I started last night, ready tonight. This time I didn’t spill an entire bottle of spaghetti sauce everywhere!!! 😀
Tonight’s recipe was from Hungry Girl as well- Nacho-rific Chicken breasts
1/2 cup fat-free refried beans
1/4 cup shredded fat-free cheddar cheese
4 wedges The Laughing Cow Light Original Swiss cheese
1/2 cup Fiber One bran cereal (original)
8 low-fat baked tortilla chips (like the kind by Guiltless Gourmet), crushed
1 tsp. dry taco seasoning mix
2 dashes cayenne pepper, or more to taste
Four 5-oz. raw boneless skinless lean chicken breast cutlets, pounded to 1/3-inch thickness
1/4 cup taco sauce
Optional toppings: fat-free sour cream and/or salsa
Preheat oven to 400 degrees. Spray a large baking pan with nonstick spray and set aside.
To make the filling, combine beans, shredded cheese, and cheese wedges in a bowl. Mix thoroughly and set aside.
Using a blender or food processor, grind Fiber One cereal to a breadcrumb-like consistency. Remove blender from base, and add crushed chips, taco seasoning, and cayenne pepper. With the lid on, give it a good shake to mix. Transfer crumb mixture to a plate and set aside.
Lay cutlets flat on a clean, dry surface. Spoon filling onto the centers of the cutlets, evenly dividing it among them. Carefully roll each cutlet up over the filling (which may ooze a little, but don’t worry!) and secure with toothpicks.
Cover each stuffed cutlet with 1 tbsp. taco sauce, using the back of the spoon or your fingers to coat. Carefully roll each cutlet in the crumb mixture, making sure to coat all sides — use a spoon or your fingers, if needed. Gently transfer to the baking pan.
Cover the pan with foil, and bake in the oven for 20 minutes.
Carefully remove foil, and bake in the oven for another 15 minutes, or until chicken is cooked through and outsides are crispy.
Let cool slightly and, if you like, serve with sour cream and/or salsa. Enjoy!
I’m LOVING these hungry girl recipes!! Can’t wait to make more 🙂
Anyways, I’m off to spend time with my hunny bunny. Hope you have a great rest of your night!
What’s your favorite Hungry Girl recipe, if you have one?