2-5-11

Today my husband showed me that I could use his workout site to get a varied workout plan. I tried it today and completed it. Yay for me! It was hard, and I had to go down a notch to be able to do my reps. I guess my ab muscles are my weakest! I did not do cardio today on the gazelle because of time pressure. I have a feeling I am going to feel it tomorrow.

Tomorrow I have to spend 12 hours at work so I will not be able to do a structured workout, but I will try to get in some stairs during my downtime.

I have been eating great. Healthy eating is not as hard as I thought it would be. All of my meals are right at 300 calories, and my snacks are light. I am loading up on protein since I am trying to build muscle. Below is a recipe we tried. It is a little high on the carbs and low on protein, but it was a huge hit. The recipe originally came from SparkPeople. But I altered it a bit for my family, and you can do the same.

Chicken Cups

Ingredients

1 can Buttermilk Biscuits (10 biscuits)
1 cooked chicken breast, cut into small pieces
1 can Cream of Mushroom Soup
2/3 c. Fat Free Shredded Cheddar Cheese
1 TBS dried parsley flakes
1/2 tsp. black pepper

Directions

Preheat oven to 400 degrees.

Place each biscuit into a muffin pan. Press the biscuits into the holes (and up the sides) to form cups. Combine chicken, soup, cheese, parsley, and pepper in a bowel. Mix well. Spoon into cups.

Bake for 12-15 minutes or until golden brown.

Weight Watchers Points:
2 chicken cups: 5 points
3 chicken cups: 7 points

Number of Servings: 10