Monday, May 29th


Happy Monday friends!  I hope y'all had a blessed Memorial Day!  We had some great family time!  Some family that I don't get to see often.  I was happy to spend a few hours just hanging out and enjoying some delicious food.  I fixed s'mores bites and some s'mores dip with graham crackers.  It was really delicious, as was the burgers and the hot dogs and the fixings.  But the family time was definitely worth the extra calories that I ate today.  
I am determined to make small changes this week.  I need to get a good handle on my cardio.  We are going to head to Colorado for vacation and I am determined to get up that mountain by myself!  I know I need to get back on board with Leslie Sansone...start from the beginning again with those 2 mile walks and throw in some strength training as well.  One positive change at a time, right?  
I also want to take a moment to honor our fallen soldiers.  I better get some sleep!  Have a great night friends!





Comments

Post a Comment

Popular posts from this blog

My Favorite Instant Pot Recipe is...Collab

Image
  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
Read more

Souptember Collab - Pumpkin Chili

A big THANK YOU to Joan for allowing me the opportunity to participate in this collaboration.   I used this recipe as my guide for this Pumpkin Chili.  I saw it and had everything for it in my pantry, so I decided on this recipe. Ingredients:  1 to 2 tablespoons avocado oil or olive oil ** 1 onion, diced (about 1 cup) 2 carrots, diced (about 1 cup) 4 garlic cloves, minced 2 tablespoons tomato paste Pinch of red pepper flakes 4 cups low-sodium vegetable broth or chicken broth 2 (15-ounce) cans fire roasted diced tomatoes, with their juices (regular petite diced tomatoes will work, too 1 (15-ounce) can pumpkin puree 1 (15-ounce) can black beans, drained and rinsed 1 (15-ounce) can pinto beans, drained and rinsed 1 (15-ounce) can chickpeas, drained and rinsed 2 tablespoons chili powder 1 tablespoon ground cumin 1/2 teaspoon dried oregano 1/2 teaspoon paprika 1 teaspoon salt, plus more to taste 1/2 teaspoon ground black pepper, plus more to taste Opti
Read more

Crocktober Collab: SLOW COOKER CRACK POTATO SOUP

Image
SLOW COOKER CRACK POTATO SOUP Serves 8 Equipment: 6-qt Slow Cooker Ingredients: 1 (30 to 32-oz) bag frozen diced hash browns 3 (14.5-oz) cans chicken broth 1 (10.75-oz) can Campbell's 98% fat free cream of chicken soup 1 (1-oz) package Ranch Salad Dressing mix 1 package (2.8 oz.) of Simple Truth bacon pieces  1 cups Velveeta 1 (12-oz) package whipped cream cheese Instructions: Combine hash browns, chicken broth, cream of chicken soup, Ranch dressing mix, and bacon in a 6-quart slow cooker. Cover and cook on LOW for 8 hours. 15 minutes before serving, stir in cheddar cheese and cream cheese until melted. Use a whisk to get cream cheese incorporated into soup. Here's the link for the original recipe: https://www.plainchicken.com/slow-cooker-crack-potato-soup/ The link to the WW recipe: https://cmx.weightwatchers.com/details/MEMBERRECIPE:63444883a5435c5137cdf3c1
Read more