60 Miles, 3 Days, 1 Goal

I am walking in my 2nd Michigan Susan G. Komen 3-Day for the Cure in August 2011. The day after I completed my 1st 3-Day I logged into the Susan G. Komen website and registered for next year's event.

Was the walk easy? No. So why sign up again? Because I can! I can raise the awareness, I can raise the funds, I can walk the walk! And this year I am fortunate enough to have my sister join me on this awesome journey. There are thousands of 3-Day walkers who can't walk with their sisters, I embrace this year's journey with every ounce of gratitude!!

Please follow along as Jennifer and I fundraise, train, raise awareness, possibly argue, and find out more about each other than we ever imagined!

What's Cooking?

I work full-time, have an awesome husband, two busy kids, and train 5-6 days a week for the 3-Day.  I need to make easy, convenient, quick, healthy meals during the week and on the weekends I can be a little more creative and elaborate!  

Here's what we have planned for dinner...

Thursday, February 10th
Spaghetti Chicken in the Crockpot
  • 1 lb of boneless skinless chicken breasts (bscb)
  • 1 jar of marinara sauce (I love Trader Joes's Garlic Roasted!)
  • 1 can Italian stewed tomatoes
  • 1 medium zucchini  - cubed
  • 1 small onion - chopped
  • 2 carrots - chopped
  • spaghetti noodles - whole wheat
Put the first 6 ingredients into the crockpot and cook on low for 6-8 hours.  Serve over whole wheat spaghetti noodles.

Tuesday, March 1, 2011
Chicken, Broccoli & Rice in Crockpot
19 ounces frozen chicken breasts, no skin, no bone
14 ounces frozen broccoli florets
10 3/4 fluid ounces soup, 98%ff broccoli cheddar
1 teaspoon onion powder
1 cup water
1 cup brown rice, instant
½ tsp black pepper

Place chicken in 3 quart slow cooker. Combine remaining ingredients in medium bowl and pour over chicken. Cook on low 5 to 7 hours.

Yield: 5 servings. Per serving= 285 Calories; 4g Fat (12.0% calories from fat); 30g Protein; 33g Carbohydrate; 4g Dietary Fiber; 68mg Cholesterol; 514mg Sodium. Exchanges: 1 1/2 Grain(Starch); 3 1/2 Lean Meat; 1 Vegetable.
Wednesday, March 2, 2011
Crockpot Chicken & Sausage Gumbo
1/3 cup flour
1/3 cup cooking oil (vegetable)
3 cups chicken broth
12 to 16 ounces smoked turkey sausage, sliced about 1/2" thick
2 cups chopped cooked chicken
1 to 2 cups sliced okra
1 cup chopped onion
1/2 cup chopped green pepper
1/2 cup chopped celery
4 cloves garlic, minced
salt, to taste
1/2 teaspoon pepper
1/4 teaspoon ground red pepper
boiled brown rice

For roux, in a heavy 2-quart saucepan stir together flour and oil until smooth. Cook over medium-high heat for 4 minutes, stirring constantly. Reduce heat to medium. Continue to cook, stirring constantly, for about 15 minutes more or until roux is dark reddish brown. Let roux cool.

Add chicken broth to a 3 1/2 to 6-quart slow cooker. Stir in roux. Add sausage, chicken, okra, onion, green pepper, celery, garlic, salt, pepper, and red pepper. Cover and cook on LOW for 8 to 10 hours, or HIGH for 4 to 5 hours.
Skim off fat. Serve with hot cooked rice (not included in PP).
Makes 6 servings.

Tuesday, March 8, 2011
Crock Pot Santa Fe Chicken  http://www.skinnytaste.com/: 8 servings • Size: 1 cup
Calories: 190 • Fat: 1.5 g • Fiber: 5.6 g • Carbs: 23.1 g • Protein: 21 g
·         24 oz (1 1/2) lbs chicken breast
·         14.4 oz can diced tomatoes with mild green chilies
·         15 oz can black beans
·         8 oz frozen corn
·         1/4 cup chopped fresh cilantro
·         14.4 oz can fat free chicken broth
·         3 scallions, chopped
·         1 tsp garlic powder
·         1 tsp onion powder
·         1 tsp cumin
·         1 tsp cayenne pepper (to taste)
·         salt to taste
Combine chicken broth, beans, corn, tomatoes, cilantro, scallions, garlic powder, onion powder, cumin, cayenne pepper and salt in the crock pot. Season chicken breast with salt and lay on top. Cook on low for 10 hours or on high for 6 hours. Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in. Adjust salt and seasoning. Serve over rice (extra pts)
Wednesday, March 9, 2011
Pasta Fagioli (Pasta and Beans)Gina's Weight Watcher Recipes http://www.skinnytaste.com/ 
Servings: 5 large bowls • Serving Size: about 2 cups •

Calories: 254.5 • Fat: 3.4 g • Protein: 10.3 g • Carb: 47.5 g • Fiber: 6.8 g
  • 1 tbs olive oil
  • 1/2 onion
  • 3 cloves garlic, chopped
  • 1 celery stalk, chopped
  • 1 carrot, finely chopped
  • 1 15 oz can cannellini beans
  • 15 oz can tomato sauce or crushed tomatoes
  • 1 large bay leaf
  • 1 tbsp basil
  • 1 tbsp parsley
  • 1 tsp oregano
  • 2 (14 oz each) cans fat free chicken broth (or vegetable broth for vegetarians)
  • 2 cups water
  • salt and pepper to taste
  • 1-1/2 cups (6 oz) dry Ditalini pasta or other small pasta
  • Grated Parmigiano or Romano (optional)
In a deep pot, saute onion and garlic in olive oil over medium heat.

Blend the can of beans with one can water in electric blender until almost smooth.

Add blended beans to pan then add the can of tomato sauce, celery, carrots, chicken broth, basil, bay leaf, parsley, oregano, salt and pepper. Add 1 cup water and bring to slow boil. Let simmer for 20 minutes stirring occasionally. Add pasta and cook uncovered until pasta is al dente, according to pasta directions.

Thursday, March 10, 2011

Baked Chicken Parmesan - Gina's Weight Watcher Recipes http://www.skinnytaste.com/
Servings: 8 • Serving Size: 1 piece • Calories: 224.5 • Fat: 8.6 g • Protein: 25.1 g • Carb: 14.2 g • Fiber: 1.3 g

4 (8 oz) chicken breast halves, sliced in half
3/4 cup seasoned breadcrumbs
1/4 cup grated Parmesan cheese
2 tbsp butter, melted
3/4 cup reduced fat mozzarella cheese
1 cup marinara
cooking spray

Preheat oven to 450°. Spray a large baking sheet lightly with spray.
Combine breadcrumbs and parmesan cheese in a bowl. Melt the butter in another bowl. Lightly brush the butter onto the chicken, then dip into breadcrumb mixture. Place on baking sheet and repeat with the remaining chicken.

Lightly spray a little more cooking oil on top and bake in the oven for 20 minutes. Turn chicken over, bake another 5 minutes. Remove from oven, spoon sauce over chicken and top with shredded cheese. Bake 5 more minutes or until cheese is melted.

This is one of our FAVORITES!!!  

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