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What's Cookin Wednesday, November 18, 2020: Mississippi Chicken, Slow Cooker Version

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  Happy Wednesday friends!  We tried a new recipe a few weeks ago and liked it enough to add it to our meal planning rotation.  I wanted to share it with you.  Sometimes we have to tweak things to make it a little more WW friendly. 2 oz/2 Tbsp of KerryGold Butter 4 Pepperoncinis peppers with about a Tbsp of the juice 1 oz of McCormick's ranch dressing seasoning  1 packet Chicken gravy mix packet 2 pounds boneless skinless chicken breast 1/2 cup water 1. Place all the ingredient in your slow cooker 2. Cook on low for 8 hours. 3. Remove and shred chicken. We had it with some steamed broccoli and mashed potatoes made with Fat Free Greek Yogurt.  We all enjoyed this greatly and ate leftovers until they were gone!  I hope you enjoy as much as we did!  I used this recipe as my guide .  This can be done in the InstantPot as well, but we've done it in the Crock-Pot.  Although she says it isn't necessary to add the water, because I didn't add all the juice, I added the water.  

MyWW Purple Meal Planning Monday, November 16, 2020

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  Monday already?  Well, yes, it is!  I am feeling more prepared for this week than last week!  I am on MyWW Purple. Breakfasts this week: Mom-lets with Canadian Bacon, bacon bits and a little cheese with cheesy hash browns for 2 days.  I will have 2 Mom-lets and then a serving of the hashbrowns. I will likely have oatmeal 2 days and then will probably "wing it" with an egg in a basket for a day. Lunches will likely be leftovers from dinner. Dinner plan this week is as follows, but as always is subject to change without notice. Monday: Pumpkin Soup, possibly some crescents on the side. Tuesday: Chicken Fajita Pasta (Instant Pot) Wednesday: Cheeseburger and Tot Casserole (Casserole Crock) Thursday: Chili Mac (Instant Pot) Friday: Chicken Ranch Bake with veggies I really don't have a plan for Saturday and Sunday yet.   Having a plan is going to be a big help for this week and keeping me on my plan.  How are you setting yourself up for success? Have a great week, friends!

My Favorite Instant Pot Recipe is...Collab

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  A big THANK YOU to Kim over at  A Girl and Her Phone  for putting together this collaboration!  This time we are doing our favorite Instant Pot recipe.  I will be honest and say that I have not made Fried Rice in the Instant Pot before but it is a family favorite!  I used this  Easy Instant Pot Hibachi Fried Rice  as my guide.  We had brown basmati rice that had already been cooked that I needed to use, as well as some shredded chicken that I had on hand.  Also, I used the veggies from a Stir Fry Teriyaki Kit but not the sauce.  This was definitely a good choice for my crew!  Looking forward to making this again!   Here's how I modified the recipe to make it work for me: Sesame oil - 1Tbsp Bragg Organic coconut liquid aminos - 3 Tbsp Unsalted butter - 1Tbsp Egg(s) - 4item(s) Stir fry vegetables without sauce - 9 cup(s) Cooked brown rice - 4 cup(s) Cooked skinless boneless chicken breast(s) - 8oz I added the sesame oil, cooked down the onions and veggies.  Then added the butter an

What's Cooking Wednesday, October 7, 2020

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  Happy hump day friends!  Now that I have finally gotten an Instant Pot, I'm determined to use it more often.  I was craving Philly Cheese Steak so I hit up Pinterest and found this Instant Pot Philly Cheesesteak Pasta .  It was pretty tasty!   Ingredients:  1 lb ground beef 1 cup of onion - diced 1/2 tablespoon garlic - minced 1 1/2 tablespoon Worcestershire sauce 1 teaspoon kosher salt 1/2 teaspoon pepper 1 cup of bell pepper - chopped 2 tablespoons ketchup 2 cups beef broth 8 oz pasta - ziti, penne, shell. It is not recommended to use egg noodles. 6 oz provolone cheese - sliced I had already browned my ground beef during meal prep so I didn't follow the recipe exactly.  The original recipe calls for Olive Oil, but I didn't use it and just sprayed my IP with Avocado Oil.   Put your already browned ground beef into the IP.  Add the onions and garlic and cook for 1 minute.  Add the salt, pepper, Worcestershire sauce, and green peppers. Stir to combine. Cook for another 1-2

75 Day Challenge - MyWW Purple - Day 1, September 21, 2020

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 Day 1, how did I do?   Blue Dot? Yes! Water (112 oz)? Yes! Workout (90 min total)? Yes!  1 45 minute workout and 3 10 minute workouts and 1 15 minute workout. Read? I will be doing that in a few minutes  so I'm going to check that off! Photo? Yes! 

75 Day Challenge - MyWW Purple - Day 0, September 20, 2020

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  When you get frustrated with how you are doing on your weight loss journey, you have big choices to make!  You have to make the decision to continue doing what you have been doing or make changes.  For me, I'm frustrated with my progress, or lack thereof, lately, so I decided I'm going to do a version of the 75 Day Challenge for myself.  I will not be following the Challenge as it's written, but I have some goals I will be striving for during the next 75 days.   For the next 75 days, I will be focusing on: 1. Blue Dots each day following MyWW. 2. Drinking 4-28 oz. cups of water. 3. Workouts for 90 minutes each day.  It may be broken up during the course of the day. 4. Reading - 15 minutes per day. 5. Progress Photos Daily. I've created a checklist based on my specifics.  I am excited because I tend to start strong and then it fizzles.  I think this will definitely help.  I'll be trying to blog to keep me accountable.  Care to join me?

Cook With Me: My Favorite Crock Pot Recipe, September 6, 2020

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  Mom's Meatloaf, Crockpot Edition 1 medium onion(s), Diced 2 Egg(s) 1 cup Panko 15 oz Can Tomato Sauce 1 cup Bell pepper(s) ( I think I did closer to 2 cups) 20 oz. pkg of Kirkland Signature Organic ground beef Mix all the ingredients together, except the tomato sauce. Place in the crockpot (I use a liner for easy removal). Cook on low for 8 hours. Green: 5 Points Blue: 4 Pounts Purple: 4 Points