ALL ABOARD!!...............

All Aboard!

     Because of some health concerns, my husband has decided to join me on my journey to healthier living! Woohooo! This is awesome for a couple of reasons. First, the obvious; we all need to live healthier and prepare for our older years. Secondly, it will be so much easier and nicer to have a partner on my journey!

     The doc gave him a strong tongue lashing at his last visit to lose some weight and get in shape or some bad things could happen in the near future. :/ It was good for me to hear again too and was added motivation.

     So today, we started again, together and made a pact to support, and encourage each other to meet our goals. We  had oatmeal, fruit and string cheese for breakfast. A salad and apple for lunch and I am going to try a new recipe tonight for dinner. Baked Chicken and Spinach Flautas with refried black beans and a Mexican side salad. Here is the recipe:

Baked Chicken and Spinach Flautas

flautas

Recipe type: Appetizer

Author: healthy-delicious.com

Prep time: 15 mins

Cook time: 30 mins

Total time: 45 mins

Serves: 10 flautas

Ingredients

• 1 pound boneless, skinless Chicken Thighs (about 4)
• 16 ounces Beer
• 2 cups Water
• 1 teaspoon Paprika
• 1 teaspoon Kosher Salt
• 1 teaspoon Garlic Powder
• 1 teaspoon ground Cumin
• 1 teaspoon Chili Powder
• 1 Jalapeno Pepper, minced
• 3 cups Baby Spinach, chopped
• 5 burrito-size Flour Tortillas (9 inches)
• 6 ounces Queso Quesadilla or other melting cheese, shredded
• 1 tablespoon Olive Oil, or cooking spray
• Salsa, for serving

Instructions

1. Preheat the oven to 450*F.
2. Put the chicken thighs in a deep sided saute pan and cover with the beer and water. Bring to a boil, then reduce heat and simmer for 10 minutes. Remove the chicken from the liquid and shred it. Mix together the chicken and seasonings.
3. Pour out all but 1/4 cup of the cooking liquid. Add the jalapeno and spinach and cook over low heat until for 2-3 minutes, or until the spinach is wilted.
4. Cut the tortillas in half. Spoon 1/10th of the chicken (about 1 tablespoon) along the long edge of a tortilla. Repeat with the spinach and cheese. Roll the tortilla up, starting with the straight edge. Place seam-side down on an oiled baking sheet. Repeat with remaining tortillas.
5. Brush the flautas with olive oil or spray with cooking spray. Bake for 10 minutes, then turn them over and bake for until 10 minutes, or until crispy. Serve with salsa.

Brought to you by: Healthy. Delicious.


     We are still up in the air on our move to AZ but I'm trying to let things fall where they may and take one day at a time. There will be many new opportunities if we move, along with new temptations. Easier access to a fitness center, support groups, etc, but also more of our favorite restaurants as well. It will take some major motivation and will power, but I have faith that we can do it! Keep us in your thoughts and prayers through this transitional period:)

     Here is a great article that I found on keeping motivated!

http://www.womenshealthmag.com/weight-loss/weight-loss-motivation

Their first tip is to have as much sex as you want! (GASP) Read the article to find out more...hehe.


     I have also been reading up on QUINOA. Pronounced [keen-wah]. Quinoa is actually a seed, instead of a grain. Small, round, and a good source of protein, iron, and fiber, quinoa is a quick and flavorful way to get in a serving of whole grains. About the size of pellets of couscous, quinoa cooks in about 20 minutes. The only special handling required with quinoa is to give it a good rinse before cooking; otherwise, the grains can be bitter. It has been suggested that this seed can be better for diabetics as it disburses the carbohydrates more slowly. I recently purchased the ingredients for this recipe:

Quinoa and Black Beans

Rated: Submitted By: 3LIONCUBS Photo By: Dianne Prep Time: 15 Minutes Cook Time: 35 Minutes Ready In: 50 Minutes Servings: 10

"Whether you're trying quinoa for the first time or just trying a new recipe for quinoa, this mixture of quinoa, black beans, corn, and spices will make this dish a new favorite."

Ingredients:

1 teaspoon vegetable oil 1 onion, chopped 3 cloves garlic, peeled and chopped 3/4 cup uncooked quinoa 1 1/2 cups vegetable broth 1 teaspoon ground cumin

1/4 teaspoon cayenne pepper salt and pepper to taste 1 cup frozen corn kernels 2 (15 ounce) cans black beans, rinsed and drained 1/2 cup chopped fresh cilantro

Directions:

1.	Heat the oil in a medium saucepan over medium heat. Stir in the onion and garlic, and saute until lightly browned.
2.	Mix quinoa into the saucepan and cover with vegetable broth. Season with cumin, cayenne pepper, salt, and pepper. Bring the mixture to a boil. Cover, reduce heat, and simmer 20 minutes,
3.	Stir frozen corn into the saucepan, and continue to simmer about 5 minutes until heated through. Mix in the black beans and cilantro.

Nutrition Information Servings Per Recipe: 10 Calories: 153

Amount Per Serving Total Fat: 1.7g Cholesterol: 0mg Sodium: 517mg

Amount Per Serving Total Carbs: 27.8g Dietary Fiber: 7.8g Protein: 7.7g

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