Nothing like a 16 degree wakeup call to get the work week rolling?! Hmph, at least we are scheduled to reach the low 50s by end of week… it’s no Mexico though 😉
Sorry that I’ve been MIA today, but work was pretty busy getting caught up since it’s my first day back from vacation. Plus we had lunch out today to celebrate the upcoming birth of a new baby for someone in our group – so exciting! We hit up a Mexican spot for the eats, the chicken fajitas were pretty tasty but once again, no Mexico 😛
After work I did my fave yoga workouts on ExerciseTV, I missed it so! Yoga Works Body Slim, if you haven’t tried it you seriously should… it is amazing!
Speaking of ExerciseTV, what do ya’ll think about a lil’ giveaway to get us all inspired and ready for the new year?!
As you may well know, the fabulous ExTV has a “New Year, New You” theme going as we ring in 2010 and the wonderful folks there have offered to give one of you fantastic friends the chance to win an awesome download package!!
You can check it out here, but just to let you know it includes YogaSculpt, Buns, Abs and a total body workout too – pretty sweet stuff 🙂
All you have to do to enter friends is leave me a comment below with your favorite way to stay fit and I’ll pick a winner Friday and announce it on my dinner post! 🙂
Alright, onto the foooooooooood! Keeping with the Back on Track week theme, tonight was another recipe from the Cooking Light “bible”?
Of course I “kinda” followed the recipe… yea yea yea.
- 2 chicken breasts, chopped
- 2 packages sliced mushrooms, chopped
- 1 green bell pepper, chopped
- 2 cloves garlic, minced
- 1 jar Bertoli Tomato & Basil
- red pepper flakes
- dried basil
- dried oregano
- cooking spray
I played backwards day (yes, I went there) with the directions and did it my way, stubborn Steph, go fig 😉
Sauteed up the green pepper and mushrooms (using cooking spray) for about 7 minutes, adding the garlic towards the end.
Then I removed the veggies from the pan and sauteed up the chicken (use cooking spray), which was sprinkled with red pepper flakes, dried basil, dried oregano and black pepper for about 4 minutes or until it was almost cooked through.
Then added the jar of pasta sauce and a glug of red wine, cranking up the heat until it came to a boil then lowering to a simmer and letting do its’ thang while the rest of dinner was prepared 🙂
Served with some angel hair pasta & parm and voila!
Deelish. The Man looked at me and asked “Have these recipes been lowfat?” to which I responded “yes dear, couldn’t tell could ya?” to which he responded “Nope!” (win #1) And he brought the leftover Chipotle Sloppy Joes into work today for lunches and his Dad loved them (Mr. Lowfat Hater – win #2!)… I’d say that Cooking Light cookbook is a winner all-around folks, whoop whoop!
We also had a repeat offender to round out the meal – salad with romaine, tomato, cucumber, black olives and feta 😉
Happy belly 🙂 Oh yeaaaaaaaaaa
Well friends, it’s that time again… Monday night tv – the usual work week grind is in full effect! I hope that all of you had a great start to the week and I’ll see you tomorrow!