Wednesday, October 29, 2014

5 minute upper body routine with weights

This is an upper body routine that works your chest, back, biceps, triceps, and shoulders. 30 second per move with 30 second bursts. You don't need heavy weights...I used 8 lbs for the first move and 5 lbs for the rest.

Monday, October 27, 2014

Pork Chops with Green Bean Bruschetta

This was super easy to make!!! I seasoned the pork chops with a little pork chop seasoning and garlic with a sprinkle of brown sugar. I put it in a steamable bag with some water. Cut slits in the bag and bake at 350 for 30 minutes.

Green Beans are just from a fresh steamable bag and bruschetta is as follows:

About 1 1/2 cup of chopped tomatoes
2 tbsp basil paste or fresh basil (I used the paste
2 tsp minced garlic
Sprinkle with salt and pepper and taste adjust the ingredients according to taste.

Plate all together and enjoy :)

Wednesday, October 15, 2014

Fruity Candy Corn Snack

Everyone knows I love my candy corn :) I saw this the other day and made them for my daughter and she LOVED the idea.

Mandarin Oranges
Cool Whip

Tuesday, October 7, 2014

Skinny Creamy Chicken Enchiladas

These enchiladas were amazing. So different than the regular enchiladas that I normally make and these ones are a tad bit healthier :) They were a family hit!

  • 16 oz boneless skinless chicken breasts, cooked + shredded (about 2.5 cups shredded chicken)
  • 8 oz reduced-fat sour cream
  • ¼ cup skim milk
  • 10¾ oz can Campbell’s® Healthy Request® Cream of Chicken Soup
  • 1 Tbsp fresh cilantro, chopped
  • 10 oz can Rotel® Diced Tomatoes and Green Chilies
  • 1 cup onion, diced
  • 8 Large La Tortilla Factory® Smart & Delicious™ Low Carb, High Fiber Tortillas
  • ½ cup reduced-fat Mexican shredded cheese
  • 4 oz can diced green chilies

  1. Preheat oven to 350 degrees. Lightly coat a 9" x 13" baking dish with nonstick cooking spray and set aside.
  2. In a saucepan, mix together sour cream, soup, milk and cilantro. Heat through and set aside. (This will boil quickly and make a huge hot mess if you don't keep stirring. I learned the hard way. Twice.)
  3. Combine the chicken, Rotel®, onions and green chilies in a pan sprayed with cooking spray.
  4. Heat until onions are transparent.
  5. Warm the tortillas until flexible. (I microwave them for 10 seconds sandwiched between two damp paper towels.)
  6. Fill each tortilla with about 2 Tbsp of the chicken mixture.
  7. Roll the tortilla up and place seam side down (or they will unravel) in baking dish.
  8. Pour/spread the sour cream sauce over enchiladas and top with cheese.
  9. Bake for 25-30 minutes until bubbly and cheese is melted.

Nutrition Information
Per Serving: (2 enchiladas)
Calories: 374
Fat: 19g
Carbohydrates: 38g
Fiber: 16g
Protein: 27g