I’m feeling a ton more positive now after a workout and a bubble bath to soak my achy neck! Like I said before, I decided just to work my legs out today and save cardio for tomorrow morning instead when I have more energy. Today I did:
2 minutes running on treadmill to warm up
3 sets of Split Squats (1 leg up on bench behind you, other leg three feet in front of you. Lunge down and make sure your working knee does not pass your toes)—12 reps each holding two 10 lb weights (these hurt!)
3 sets of leg press–80 lbs—12 reps each
3 sets of stiff-legged deadlifts—40 lbs—12 reps each
2 sets of cable kickback–20 lbs–12 reps each
3 sets of calf raises—15 lbs—20 reps each
Before I went to the gym I had this packet of granola:
And when I got back I soaked in the bath with a hot towel wrapped around my neck. Afterwards I had about three glasses of ice water and these grapes that were on their last leg:
And this afternoon I made my “famous” Chicken Enchiladas for dinner! Here’s what they looked like pre-oven:
And my portion for dinner with a spinach salad on the side: (messy but oh so cheesy and delicious)
1 lb boneless, skinless chicken breasts
4 whole wheat tortillas
1/2 cup lite sour cream
1/2 cup salsa
4 tbsp diced green chilies
1 can enchilada sauce
about a cup (give or take) reduced fat Mexican cheese
1. Preheat oven to 350. Boil a pot of water on the stove. Add the chicken breasts and poach them until done.
2. In an 8″ by 8″ glass casserole dish, pour half of the enchilada sauce from the can.
3. In a small bowl mix together the sour cream and the salsa.
4. When the chicken is done, cool and shred into bite size pieces. Lay a tortilla flat on your working space. Smear about 2 tbsp sour cream/salsa mixture, about 4 ounces of chicken, a sprinkle of cheese and a few green chili pieces. Close up the tortilla and lay, seam side down, in the enchilada sauce in the dish. Prepare each tortilla this way.
5. When all the tortillas are filled and tightly packed into the casserole dish, pour over the remaining half can of enchilada sauce. Cover with the remaining cheese and green chilies.
6. Bake covered in foil for about 20 minutes then remove the foil and bake for 10 minutes more. Let rest 5 minutes before serving.
**This recipe is sort of “a little of this, a little of that”. I don’t measure anything and rather just put a sprinkle of cheese here, a lot of cheese there. I grew up making this so it’s just something I learned along the way and is a definite favorite in our house! You could add veggies to it or add taco seasoning to the chicken….this is just the standard way I usually make it.
Watching the men’s swimming highlights from last night on my computer while I ate dinner definitely made me feel better (that and the piece of dark chocolate I had)! I can’t believe we went to bed like momos last night before it even started!!!!!!! And I don’t have cable here so unfortunately my Olympics watching will be limited to my computer …other than when I’m at the gym where I can tune in with the tvs there. But how amazing were those guys???!?!!! GO USA!!!!!!!!!!!!!!!!!
For a snack later I am bringing a cup’s worth of Kashi Go Lean Crunch cereal:
Tonight at school I am attempting to create this “chocolate indulgence” cake. It will be an attempt because I’ve never made anything like it before because the night where we learned how to make this kind of stacked jaconde cake, I was out sick. Boo. So….I am just going by what my textbook says and hopefully it will turn out okay. It’s basically a sponge cake cut into layers, smothered with ganache and stacked on each other with a chocolate mousse in the center.
Wish me luck!