Saturday, May 03, 2014
Hmmmm….reflecting on this SG challenge….
I did not lose any weight.
I did not lose any inches.
I did not meet any of my goals.
I also did not work very hard.
And I ate too much junk and had too many meals out.
I have been on Spark since Dec 2009.
It is so discouraging to work hard for three years, tracking calories, staying in range and doing lots of exercise, and losing only 18 pounds, knowing your body is working against you. That is about 5 ounces a month. At this rate I will reach my goal weight in …… (wait for it)…. 5 years and 4 months. If I don't allow myself to get derailed again.
To lose just 22 more pounds.
I think my determination and will power took a year and a half off. I blame too much on my bum thyroid, which caused the weight gain in the first place. And menopause. And being 54. And having a stressful job.
Instead of my inadequate effort.
I really think I need to get my head on straight and get back on track.
Saturday, March 22, 2014
This week's challenge:
For the main challenge this week, write a blog about a roadblock that stops you from being/doing your best. Be honest with yourself and your obstacles- let your Sunnies know one real struggle you face and what kind of support would help you. On that blog, add a picture that shows a quote, a state of mind, a mission statement, that will help you focus and get successfully through the week.
Hmmm...how do I pick one roadblock? I have so many! I guess a big one is negative thinking. For example:
"My thyroid and metabolism will never let me lose weight."
"I will never get this paperwork under control."
"There is never enough time in the day so I can get 8 hours of sleep."
I need to memorize these:
I need to remember this:
And to make progress, I need to start. Again.
Monday, February 17, 2014
I did not realize that there were TWO Salsa Chicken recipes - one for the stove top, one for the crock pot. Which turns out better?
STOVE TOP SALSA CHICKEN
4 3-ounce portions of chicken breast (skinless and boneless)
2 cups salsa (any variety)
1 cup brown rice, uncooked
Bring two cups of water to a boil in a medium saucepan. Add rice, cover the pot and reduce heat to medium-low. Cook 30 minutes, or until rice is tender.
Saute chicken breasts in a nonstick pan set on medium-high heat. Cook about 6-8 minutes on each side. Add salsa to pan and heat through.
When rice is cooked, place 1/2 cup of rice on a plate and top with one piece of chicken and about 1/2 cup of salsa.
Serve with a green salad, broccoli or green beans.
You can also make this dish with 12 ounces of shrimp or tofu.
Makes 4 servings: 1/2 cup brown rice, 1/2 cup salsa and 1 piece of chicken.
Number of Servings: 4
For recipe and nutrition:
SLOW COOKER SALSA CHICKEN (New & improved version? More ingredients than the last time I looked. Comments from Chef Meg.)
This is THE most popular recipe on SparkRecipes. We've added more vegetables and reduced the sodium drastically to make it even better.
2 pounds (32 ounces) chicken breasts, boneless and skinless
1 cup salsa, homemade or purchased
1 cup petite diced canned tomatoes (choose low-sodium)
2 tablespoons Taco Seasoning
1 cup onions, diced fine
1/2 cup celery diced fine
1/2 cup carrots, shredded
3 tablespoons sour cream, reduced fat
Birdie, one of our most successful members to date, is a doctor and mother of five. Having lost 143 pounds on SparkPeople, she is always on the lookout for healthy recipe ideas, but they have to be quick and easy. “I'm not a good cook,” she confesses, but this is one dish she serves regularly without worry. She's not the only member who's making this for dinner: the recipe has been rated more than 2,700 times!
Salsa Chicken is easy to make; just put all the ingredients in a slow cooker and let the machine do the work. There are infinite variations, and your family is guaranteed to like each one.
6-8 hours to prepare; 15 minutes of active cooking time
Makes 8 one-cup servings of chicken.
Place the chicken in a slow cooker. Sprinkle the taco seasoning over the meat then layer the vegetables and salsa on top. Pour a half cup water over the mixture, set on low and cook for 6-8 hours. The meat is cooked when it shreds or reaches an internal temperature of 165°F. When ready to serve, break up the chicken with two forks then stir in the sour cream.
Makes eight 1 cup servings.
Recipe & Nutrition:
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