One More Down

#22 is now complete!

I have only eaten out once in the last two weeks! That is a huge breakthrough for me. I been trying to make a new habit of making meals on Sunday to have throughout the week and to take my lunch to work everyday. It has really paid off.

One another note, a breakdown of a few other to do's.
-I started reading Love in the Time of Cholera.
-I have yet to go back to donate blood. Although my iron levels are back to normal, I am still a little nervous to donate. I have too much going on in life right now to go through the possible side effects.
-I got a little behind on my bible reading. My friend, Julie, sent me a new link for a scripture reading schedule. I plan to start it next week.
-I decided that I should volunteer at a shelter/soup kitchen any day of the week. They are in need every day. Not just Christmas. I plan to make a few calls this week and find some time in February to volunteer.
-I am hoping I can knock out my dairy free week this week. My trainer has been on me about this one for awhile. She wants me to eliminate dairly all together but I love cheese and ice cream (as I sit here eating an ice cream bar. Yum!).

I need to focus and organize! I only have four and a half more months!

#10 New Recipe

Beef Goulash Noodle Casserole

1/4 c. canola oil
1 onion, chopped
1/2 red bell pepper, chopped
1 1/4 t. paprika
1 t. dried thyme
3/4 lb. lean ground beef
1 can (14.5 oz) petite diced tomatoes
3 oz. dried whole wheat noodles
1/2 c. fat-free reduced sodium chicken broth
1/2 t. ground black pepper
1/4 t. salt
1/4 c. fat-free sour cream
1 1/2 T. all-purpose flour

Preheat oven to 350F. Heat the oil in a Dutch oven over medium-high heat. Add the onion, bell pepper, paprika and thyme. Cook, stirring, for 3 minutes. Crumble the beef into the pan. Cook, stirring, for 4 minutes or until the beef is no longer pink. Stir in the tomatoes, noodles, broth, black pepper and salt. Cover tightly and bake in oven for 15 minutes. Carefully remove the cover and stir. Bake, uncovered, for 10 minutes. Remove from the oven, cover and let sit for 10 minutes, or until the noodles are tender. Meanwhile, whisk the sour cream and flour in a small bowl. Whisk into the casserole. Stir over low heat for 1 to 2 minutes, or until thickened.

#10 New Recipe

Chicken and Sausage Paella

2 t. olive oil
1 lb. skinless, boneless chicken breasts
4 oz. turkey kielbasa, cut into 1/4 inch slices
1 onion, chopped
1 green bell pepper, chopped
4 garlic cloves, minced
1 1/2 c. reduced-sodium chicken broth
1 (14 1/2 oz) can petite diced tomatoes, drained
3/4 c. long-grain white rice (I used brown rice)
1/2 c. frozen peas
8 small pimiento-stuffed olives, sliced
1/2 t. saffron threads, crushed (I got to use the saffron that I bought in Turkey!)

Heat the oil in a large nonstick skillet over medium-high heat. Add the chicken and cook until browned, 3-4 minutes on each side. Transfer to plate, let rest for 5 minutes and then cut into 1 inch pieces. Add the kielbasa to the skillet and cook 1 minute, stirring often, until browned; transfer to plate with the chicken. Add the onion, bell pepper, and garlic to the skillet; cook, stirring occasioanlly until the vegetables begin to soften, 2-3 minutes. Add the chicken, kielbasa, broth, tomatoes, rice, peas, olives and saffron and bring to a boil. Reduce the heat, cover and simmer until the rice is tender and the liquid is absorbed, 20 minutes. Remove from the heat and let stand 10 minutes before serving.

#10 New Receipe

Salsa Burgers

3/4 lb. ground lean beef
1 large egg
3 T. seasoned dried bread crumbs
1 T. canned chopped green chiles, drained (I omitted this)
1 small garlic clove, minced
1 t. dried basil
1/4 t. chipotle chili powder
1/2 t. salt
4 multi-grain hamburger buns
4 thin slices red onion
1/2 c. prepared fat-free salsa

Combine the beef, egg, bread crumbs, chiles, garlic, basil, chili powder, and salt in a medium bowl. With damp hands, form the mixture into 4 patties. Spray a medium nonstick skillet with nonstick spray and set over medium-heat and cook patties, about 5-6 minutes each side. Place the burgers in the bun with a slice of red onion and 2 T. salsa.

A Cold Day for a White Wedding

It was cold but it was beautiful. Kevin and Wendy were married in Las Vegas Thanksgiving weekend. It was my first visit to Las Vegas for pleasure. I have been before for business but this time I got to relax and let my hair down. I was blessed to see Staci one more time before she jets off to East Timor (she reports on January 3rd) and I met some great new friends! It was an honor to be a part of Kevin and Wendy's special day.

Wendy and some of the girls before the wedding.

Bachelorette Party! Marlo, Staci, me and Kelly at the Rhum bar.

Staci and me at the wedding reception. We looked like twinkies in our black dresses and leopard print shoes. And, no, we did not plan this! The Hofbrauhaus was awesome! The food was amazing! Love German Food!


The Happy Couple. Mr. and Mrs. Baird

#10 New Recipe

Chicken Cutlets Topped with Turkey Bacon and Avocado
(from The Fat Belly Diet Family Cookbook)

1 Hass avocado
1 small tomato, chopped
1 T. shredded fresh basil (I used some from my garden!)
2 t. fresh lemon juice
1/4 t. salt
1/4 t. ground black pepper
2 boneless, skinless chicken breast halves (8 oz. each)
1 t. canola oil
2 slices turkey bacon, chopped
2 T. fat free reduced sodium chicken broth or water

Mash the avocado in a bowl with a fork. Add the tomato, basil, lemon juice, 1/8 t. of the salt and 1/8 t. of the pepper. Stir to combine and set aside.

Cut each chicken breast in half horizontally by slicing parallel to the work surface. Pound lightly to an even thickness and season with the remaining salt and pepper.

Heat the oil in a large nonstick skillet over med-high heat. Cook the chicken for 3 to 4 minutes per side or until browned and cooked through. Transfer to a plate and set aside.

Reduce the heat to medium. Add the bacon and cook, stirring occasionally, for 4 to 5 minutes, or unil the bacon is crisp. Transfer to a plate and set aside.

Return the skill to medium heat. Add the broth and cook, scraping the bottom to incorporate any browned bits, until the mixture boils and reduces slightly. Serve the cutlets topped with the reserved avocado mixture and bacon bits. Drizzle with the pan juices.

#21 Done!

It took me a while but it is finally done. #21 is complete! Training for the 5K in KC helped a lot with this task. The last part of November was a little rough and I didn't really continue my regular workouts. In December I started going to a bootcamp facility twice a week and I still workout with my trainer once a week. I will start my 10K training in January. I have four months to train hard. I really want to be able to complete the 10K without stopping. Keep me in your prayers!