New Year - New You!
If you are anything like me, you have a love-hate relationship with your scale. I love to eat and hate what my scale tells me. For over a year now I have been running again. I find it mentally challenging and rewarding. I also set goals and run in local races. However, even though I am putting the miles on my Asics and am committed to daily movement with running and cross training, the scale isn't showing any of my efforts.
So, new goals - healthier food choices, counting calories and keeping a daily log. Here is my first find that I would like to share with you to help "Simplify" your battle with health and wellness.
Check out this site:
Foods With 100 Calories : Recipes and Cooking : Food Network:
'via Blog this'
Tuesday, January 22, 2013
Sunday, January 6, 2013
Chicken Enchilada Hotdish
This is a very simple dish that makes for a filling warm family meal!
Ingredients:
1 pound cooked and shredded chicken
2 cans cream of chicken soup
1 can diced green chillies (hot or mild, 8 ounce)
4 cups grated cheddar cheese
green onion, chopped
16 ounces sour cream
12 tortillas
Directions:
Preheat oven to 350ยบ. In a sauce pan combine soup, chicken sour cream, green onions and green chilis. Lightly grease a 9x13 baking dish. Cover the bottom of the pan with with flour tortillas (I cut them in half and then they fit in pan better). Top with half of the chicken mixture and 1 1/2 cup shredded cheese. Repeat layers. Finish by topping with another layer of tortillas and 1 cup of chesse. Bake for 25 to 30 minutes, let stand for about 5 minutes before cutting. Serve with salsa, sour cream and olives.
Ingredients:
1 pound cooked and shredded chicken
2 cans cream of chicken soup
1 can diced green chillies (hot or mild, 8 ounce)
4 cups grated cheddar cheese
green onion, chopped
16 ounces sour cream
12 tortillas
Directions:
Preheat oven to 350ยบ. In a sauce pan combine soup, chicken sour cream, green onions and green chilis. Lightly grease a 9x13 baking dish. Cover the bottom of the pan with with flour tortillas (I cut them in half and then they fit in pan better). Top with half of the chicken mixture and 1 1/2 cup shredded cheese. Repeat layers. Finish by topping with another layer of tortillas and 1 cup of chesse. Bake for 25 to 30 minutes, let stand for about 5 minutes before cutting. Serve with salsa, sour cream and olives.
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