"Saints and Slimmers" ****(closed thread)***

I brought an additional mile walking the dog, and 2.5 on the excercise bike to my 30 minutes on the treadmill, which is daily! I did my challenges and and some pilates and benchwork, too. I think I'm seeing a difference. I don't know. Hubby says he is, and that's a vote of confidence that works for me

This is a recipe that I found when i joined Jillian Michael's website.......I really LOVE it!!


BURGUNDY BEEF AND VEGETABLE STEW

Ingredients

1 1/2 pounds beef, stew meat, cut in 1 inch pieces
1 tablespoon olive oil
1 teaspoon thyme, dried
1/2 teaspoon salt
1/2 teaspoon pepper, black
2 cans beef broth 13 3/4 to 14 1/2 oz.
1 cup wine, Burgundy
3 cloves garlic, minced
1 1/2 cups carrot, sliced
1 onion, chopped
2 tablespoon cornstarch, dissolved in 2 tbsp. water
8 ounces fresh or frozen green beans

Preparation
Heat oil in Dutch oven over medium heat until hot. Brown beef in batches; pour off drippings. Return beef to pan; season with thyme, salt and pepper.
Stir in broth, wine and garlic; bring to a boil. Reduce heat; cover tightly and simmer 1-1/4 hours. Stir in carrots, green beans and onions; continue cooking, covered, 30 to 45 minutes or until beef and vegetables are tender. Stir in cornstarch mixture; cook and stir 1 minute or until thickened.

Prep Time: 5 mins
Cook Time: 2 h 15 mins
Total Time: 2 h 20 mins

6 Servings

Nutrition Facts
Amount Per Serving
Calories: 236
Total Fat: 8 g
Saturated Fat: 3 g
Cholesterol: 55 mg
Sodium: 551 mg
Total Carbohydrate: 14 g
Dietary Fiber: 1.8 g
Protein: 22 g

One of my favorite recipes ever. Even my meat eater friends/family think these are awesome. People rave about them! I use red salsa instead of salsa verde and sometimes I put cheese on for those who eat it. There are lots of opportunities to modify these like that. I don't have the nutritional into though. It's not offered on the website I got this from. Even though it's not a concern for me, these are gluten free.


Sweet Potato & Black Bean Enchiladas

Filling::

Beans:
1 14-oz can black beans, rinsed, drained
2 cloves garlic, minced
fresh lime juice from 1 lime

Potatoes:
2 cups cooked sweet potatoes, smashed
1 Tbs chopped canned green chiles
1/4 tsp ground cumin
1/4 tsp gluten-free curry or chili powder
sea salt and black pepper, to taste

To Assemble::

8 corn tortillas (*tip:: wrap in paper towel and reheat briefly in microwave before stuffing, to soften)

1 cup vegan “chicken broth”
1 Tbs white rice flour or arrowroot starch
1 cup salsa verde (green salsa) or chopped canned green chilies
cumin or chili powder, to taste

Preheat your oven to a moderate 350 degrees F. Lightly spray a non-stick spray into a rectangular baking dish that would hold 8 enchiladas.

In a mixing bowl combine the drained black beans with minced garlic and lime juice. Toss to coat the beans and set aside.

In a separate bowl combine the smashed sweet potatoes with a tablespoon of chopped green chiles; add the spices. Season with sea salt and pepper.

To make a vegan sauce: combine the vegan broth with a tablespoon of rice flour or arrowroot; heat in the microwave till thickened. Whisk in the salsa verde. Add cumin.

Pour 1/4 cup of the sauce into the bottom of the prepared baking dish.

Begin stuffing the warm (*see above) tortillas by laying the first tortilla in the sauced baking dish; wet it with the sauce to soften. Spoon 1/8 of the sweet potato mixture down the center. Top with 1/8 of the black beans. Wrap and roll the tortilla to the end of the baking dish. Repeat for the remaining tortillas. Top with the rest of the sauce. If you like, top with a sprinkle of GF vegan cheese.

Bake for 20 to 25 minutes, until the enchiladas are hot and bubbling. Serve with a crisp green salad spiked with Mandarin oranges or halved grapes.

Servings: 4

Did 3 sets of 21's, 100 jumping jacks, 1.6 miles on the arc trainer and 1.5 miles on the elliptical!!

4 miles today between elliptical and jogging. 100 jumping jacks. 4 sets of 21s, the last one with double weight (owie!)

3 sets of 21's, 100 jumping jacks, 2 miles done! let's do this!

Quinoa, Black Beans, and Corn Salad with Lime Dressing ( Quinoa is a great source of a meatless protein)

Serves 8
Calories per serving: 220
Fiber 5 grams
Fat 8 grams
Protein 6 grams
Calcium 2%
Iron 10%


Ingredients
Trader Joe's - Organic Quinoa (1/4 Cup Dry),
Vegetable - Cherry Tomatoes,
Generic - Red Bell Pepper,
Beans - Black, cooked, boiled, with salt, 1.5 cup
Corn - Sweet, yellow, frozen, kernels cut off cob, unprepared, 1 cup
Shallots - Raw, 1 tbsp chopped
Lime juice - Raw, 0.3 cup
Oil - Olive, 2 tablespoon
Avacodo - Raw, 1 cup


Cook Quinoa according to package. Cool and add cut up cherry tomatoes and red bell pepper. Add cooled beans and corn. Saute shallots and add lime juice and olive oil. Mix well. Add dressing and cut up avacodo to the mixture just before serving.

Jumped out of bed and got my walk on! 3.6 miles followed by 50 crunches, 40 shoulder presses

I hope you all are having a blessed Sunday. Sugar Daddy,
The shih-tzu, and I are cruisin' through MO on hwy 70 Colorado bound.
In spite if my best efforts lady week I was only able to bring
you a loss of half a lb. ! I think my body is going
To fight me tooth and nail over these last 7-8 lbs!
I will win! Here's one of my favorite recipes
along the quinoa theme:

Spicy Quinoa Stuffed Pablano Peppers ( Because some like it hot!)

4 Pablano Peppers
Homemade Taco Seasoning*
Box of Quinoa
4 Tblsp. Parmesan Cheese

Place peppers on cutting board and slice at an angle
the top off each. These tops will act as "lids". Clean
out the seeds. Steam the peppers and "lids" to
half cooked, still firm. Place on baking sheet. Prepare Quinoa according to package
directions to make two cups, adding Taco Seasoning to
before bringing to a boil. When fully cooked, stir in the
chopped chicken. Now stuff the prepared peppers
with cooked Quinoa to overflowing and lay "lid" on
the overflowing Quinoa. Sprinkle the Parmesan over
The tops if each and bake at 350 for 20 min. Yuuuuummm!

Homemade Taco Seasoning (Super Low Sodium)

1 tablespoon Chili Powder
2 teaspoons Onion Powder
1 teaspoon Ground Cumin
1 teaspoon Garlic Powder
1 teaspoon Paprika
1 teaspoon Ground Oregano
Directions
Mix all ingredients together.

Nutritional Information based on
one of four servings:
Calories: 245
Fat: 14g
Cholesterol: 37g
Sodium: 136g
Carbs: 23g
Sugar: .5g
Protien: 18g
Fiber: 12g