Don’t compare yourself to others. Every body is different. It stands to reason that everybody will lose weight differently. Even if you do the exact same things that I do, you won’t lose weight at the same rate. The key is in finding your triggers. Keep your goal in sight, and do whatever you have to do to meet that goal. When you start looking at someone else’s habits, you’re only going to become discouraged and quit without even realizing that it’s physically impossible to be anybody but yourself.
Recipe of the Week
Creamy Chicken Enchiladas
(makes 6 servings)
Ingredients:
1 1/2 cups cooked chicken breast, shredded into bite-sized pieces
4 cups torn fresh spinach leaves or 1 10-oz. package frozen chopped spinach, thawed and drained
2 green onions, thinly sliced
1 8-oz. carton of nonfat sour cream
1/4 cup plain, nonfat yogurt
2 tablespoons gluten-free flour
1/4 teaspoon ground cumin
1/4 teaspoon salt
1/2 cup 1% milk
1 jalapeño pepper, seeded and minced
6 gluten-free tortillas, 6-8 inches in diameter
1/3 cup shredded cheddar cheese
Directions:
1. In a medium sized saucepan, cook fresh spinach with a small amount of water, covered, for 5 minutes on medium-high heat. If using frozen spinach, do not cook it. Drain well.
2. In a large bowl, combine cooked chicken, spinach and green onions. Mix well and set aside.
3. Make the sauce: In a medium sized bowl, combine sour cream, yogurt, gluten-free flour, cumin and salt. Add milk and jalapeño pepper and mix well.
4. Pour half the sauce into the chicken and spinach mixture and mix well. Divide the filling among the tortillas. Fold opposite ends of a tortilla up about 1 inch over filling then fold the left and right sides over the folded end, overlapping.
5. Place filled tortillas, seam sides down on an ungreased rectangular baking dish.
6. Spoon remaining sauce over the tortillas and bake, uncovered, in a 350 degree oven for about 20 minutes or until heated through.
7. Sprinkle with cheddar cheese and let stand for 5 minutes.
8. Top with salsa and chopped green onions as desired and serve.
| TEXT VERSION OF NUTRITION FACTS: Serving Size: 1 enchilada (196 g) Servings Per Recipe: 6 | |
| Amount per serving | |
| Calories | 248 |
| Calories from fat | 57 |
| Total Fat | 6 g |
| Saturated Fat | 2 g |
| Cholesterol | 41 mg |
| Sodium | 384 mg |
| Total Carbohydrates | 28 g |
| Dietary Fiber | 2 g |
| Sugars | 3 g |
| Protein | 20 g |
| Vitamin A | 70% |
| Vitamin C | 25% |
| Calcium | 20% |
| Iron | 15% |
Quote of the Week
"Unless you change how you are, you will always have what you've got." - Jim Rohn
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