Honest Blogging

I have a confession. I gained 0.2lbs in 2 weeks. It may be nothing, but MH told me there was no "selective blogging" allowed and Rachel agrees.

So there it is. Lazy counting and measuring, eating out more, and that one night (MH's bachelorette party) when I ate my calorie prescription for dinner (and drinks)- all resulted in 0.2lbs of weight gain.

Since then I have been making an active effort to be better about measuring and making more healthy interesting foods that I will be sure to enjoy. It got crazy hot here on Friday, so that has impacted my cooking a bit. Saturday T&S, TE, the pups (*see picture), and I went hiking and the heat severely decreased my appetite. Luckily there was a Dairy Queen on our way home-- lunch was a soft serve ice cream cone! After that we had a Mexican inspired dinner- TB made watermelon margaritas, SB made a 5-layer dip, and I adapted a recipe for Lighter Enchiladas from Cook's Illustrated (no picture because they did not look as good as they tasted...). Recipes below:

Watermelon Margaritas- 110cal/glass

1 Watermelon cut into chunks and frozen
6? Limes- juiced (watermelon and lime juice blended together with additional ice if needed)

Tequila (.8oz per drink)

Splash of orange juice (per drink) to taste

Salt for rim

Adapted Enchiladas - 350cal/2 enchiladas, serves 6

Trader Joe's Enchilada Sauce (1 bottle)

1lb Chicken tenders

3oz Pickled canned jalapenos, chopped

2 cups 50% fat Mexican style shredded cheese (can also use cheddar)

12- 6in Corn Tortillas

Cook chicken tenders in enchilada sauce until cooked through (12min)

Remove chicken from sauce and let cool

Once chicken is cool enough to handle, shred by hand or using fork/knife

Add jalapenos, 1/2c enchilada sauce, and 1c shredded cheese to chicken-- mix well

*Very Important Step* Microwave corn tortillas until hot and pliable on a plate covered with plastic wrap- this will severely impact the rolling of the enchiladas

Spray each warmed tortilla with cooking spray on both sides

Fill tortillas with 1/4c chicken filling

Roll tortillas and place seam down in a greased 9x13in pan

Spoon remaining enchilada sauce over tortillas

Cover enchiladas with remaining 1c of shredded cheese

Cover pan with aluminum foil

Bake at 350 for 30min

Enjoy with guacamole, chips, salsa or whatever you would prefer!