I like to have tabs sticking up on some of my albums to add interest to the album itself as well as the pages. I don't do it on every page, just here and there to spice it up and add a little color.
Wednesday, November 20, 2013
Easy Cheesy Salsa Chicken
12 chicken tenderloins (I used frozen)
12 oz. salsa (mine has corn and beans in it)
6 big slices of cheddar cheese
Preheat oven to 350. Place chicken in large baking pan and pour salsa over the chicken. Cook 30 mins or until cooked through. Break the 6 slices of cheese in 1/2 and place a 1/2 slice over each tenderloin. Let cheese melt 5 mins. Serve over quinoa or rice.
Monday, November 18, 2013
Saturday, November 16, 2013
1 Pot Hearty Turkey And Quinoa Soup
1 lb. ground Turkey
1 sweet onion, diced
7 garlic cloves, minced
1 can died tomatoes with juice
32 oz Chicken broth
1/4 of a cabbage chopped in 1/2" pieces
1/3 of a bunch of fresh cilantro, minced
1 c. uncooked quinoa
1/2 tsp of each dry spice celery seed, parsley, garlic, rosemary, onion and oregano
salt and pepper to taste
1. In a Medium Soup pot (spray bottom if not non stick) brown ground turkey with fresh onion and garlic.
2. Add can of tomatoes with juice, chicken broth and dry spices. Bring to a boil.
3. Add Quinoa and cabbage, stir and cover. Turn heat to low and cook 15 mins.
4. Add cilantro and the salt and pepper to taste.
*If you want it more soup like add more broth as desired.
** Also good served with shredded cheese.
Makes 8 servings
Saturday, November 9, 2013
Here's a picture of my finished light box. It took me all of 30 minutes to make, very simple. You would actually hang the light above the box. I also put lights on each side to make it brighter and get less shadows. Bellow are a couple images I got of objects in my light box.
For full instructions on this light box, go here.
Wednesday, November 6, 2013
Thursday, October 24, 2013
|Before: January 2, 248 lbs. and a size 26|
|Now: October 20, 156 lbs. and a size 14|
I'm going to keep moving forward to loose the 29 lbs. I have left to get to my goal of loosing 121 lbs! It's totally surreal that I'm this close, after 12 years of being overweight! It's an amazing felling, after the countless times I said to myself I just need to do something about it. No change could take place until I moved. I'm so thankful I did! I am heading in to my maintenance phase and then I am going to try a new program that just launched through the same company I've been using to loose weight and change my old habits. I have truly been so thankful I found this program, I don't believe any other program would have worked for me the way this one has! A friend that recently started this program couldn't have said it better, when she said "This program is so exciting. I love seeing the weight fall off. It's honestly the first time I have ever felt losing 113 lbs. is doable. It always seemed so impossible and now I know I actually can."
My new program is waiting to be shipped, when I read up on it and figure out how to use it I will report more on it. I plan to start up on that 90 day plan right after thanksgiving. Until then I will be working to maintain what I've lost and prepare for my final stretch! By the way On this last burn I lost 12 lbs. and 15.5" and lost another size!
If you want to follow my weightloss story, you can find it here: http://goal121.blogspot.com/
Tuesday, October 22, 2013
Linking up here:
Healthy Tuna Melts
1 can tuna
4-5 TBLS mayo of choice
3-4 TBLS shredded cheddar
1 roma tomato
Slice tomato and place slices on small baking sheet. Mix tuna and mayo thoroughly. Place a heaping TBLS of tuna mix on each tomato slice. Sprinkle desired amount of cheese over tuna and top with a bite size piece of avocado. Set toaster oven to toast setting, it will warm up the tuna and melt the cheese. Remaining avocado can be used as garnish on the side.
I'm currently not eating carbs, so this was what I came up with to have a tuna melt for lunch. I hope you enjoy it!
Easy and Healthy Cashew Chicken
15 chicken tenders (fresh or right from freezer)
1 whole stalk of celery sliced bite size
1/2 head of sliced and separated cabbage
1 cup cashews
1/2 c. Braggs Aminos or soy sauce
1 tsp dry ginger
1/2 tsp red pepper flakes
3/4 TBLS dry garlic
2 TBLS coconut oil
4 TBLS peanut butter
Simply line the bottom of your baking dish with fresh or frozen chicken and pour Aminos or soy sauce over chicken. Let sit to marinate 30 mins. Preheat oven to 350 and chop celery, onion and cabbage. Dump cut veggies over chicken. Sprinkle ginger, red pepper flakes and garlic over veggies. Drop coconut oil and peanut butter over veggies (no need to mix anything around). Cover with foil and bake 30 mins or till chicken and veggies are done. Cut chicken into bite size pieces, add cashews and mix till everything is coated with sauce. Enjoy!
You can of course add more veggies this is just what I had on hand. Would also be good with green onions instead of regular onion. I am not a real cooking fan, so have come up with ways of doing things in the oven for less mess and less work at the stove. Plus it's in a dish that can then be put in the fridge if there's leftovers! Love this way of cooking, makes my life easier!