Well, sorry I haven't been around in a month! Been super busy and a trip and just quite a bit going on! I had lost down to 112, but recently gained back up to 118.6 (in just 2 weeks!) Shows you what being "happy" and letting your guard down and keeping snacks around the house! So, I haven't a clue what's going on with my font and bold and type and spacing, it's ticking me off, so I'll keep this short and sweet!
For breakfast today I had 1 large scrambled egg (nonstick pan, nonstick cooking spray, a little salt and pepper and that's it for my eggs), 1 piece of whole wheat toast with sugar free strawberry preserves, plus my usual 2 cups of coffee with splenda and creamer!
For lunch I had a small portion of my leftover Lemon Chicken and Rice (I didn't want the carbs, but that's all I had to choose from!)
For dinner I made Black Bean and Green Chile Chicken Enchiladas. I followed the following recipe and added 1/2 a can of drained black beans while simmering. I ate 4 since we didn't have a side since our beans were in the enchiladas! Delish! I topped mine with some fat free shredded cheese!
I am working on my 64 oz of water today. I keep a 64 oz pitcher in the fridge of water. My goal is to empty it before bed and refill it for the next day! I add a little splash of lemon juice to each cup of water for taste and it acts as a natural diuretic which helps keep me from retaining water!
Easy Green Chicken Enchiladas
cals: 113kcal | fat: 1.81g | carbs: 11.78g | prot: 12.22g
Wow delicious! In the oven within 20 minutes! Moderate carbs, low fat, high protein!
Ingredients
- 4 servings salsa
- 4 1/2 servings (1 can) green chile enchilada sauce
- 4 1/2 servings (9) mission yellow corn tortillas
- 4 servings fat free shredded cheddar cheese kraft
- 5 servings tyson premium chunk white chicken (1 can drained)
Directions
- Drain chicken and place in skillet or pan with salsa and cook until heated through.
- Spray 9" square pan with nonstick cooking spray. Pour 1/4 cup of geen sauce in bottom of dish to coat bottom to prevent tortillas from sticking. Dry cook the tortillas in small nonstick skillet for approx 7-10 seconds per side just until softened. Place on food prep surface. Fill tortilla with chicken mixture. Sprinkle a small bit of cheese on each tortilla then roll up and place in pan. I had to layer mine since they wouldn't fit, but they still turn out the same. When this is completed for all tortillas, pour sauce over top of all enchiladas. Sprinkle remaining cheese over top of all enchiladas.
- Bake for 15-20 minutes at 400 degrees.
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| Saute Chicken if using fresh chicken until fully cooked |
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| Green Chile Chicken Enchiladas |
