Sexy in Six Challenge - Team Blue (Closed Group)

Hey I'm lee, can't wait for our upcoming challenge

yay blue team!!!

Thanks for starting this thread, Bethany!

I am so excited TO WIN!!!! lol. We are going to do awesome!

Love the recipe idea! That taco thing sounds sooo good. I have stayed away from the crock pot recipes because I've never used one before but I might just have to try something new it sounds so yummy!!!

I make meatloaf a lot and found a great recipe that I am constantly making now that is potato free (love it!) and veggie-heavy! Plus its turkey which I love as I don't eat red-meat that often.

I found @ this blog: http://www.laaloosh.com/2011/05/09/vegetable-and-turkey-meatloaf-recipe/

Ingredients

* 1 1/4 lb ground turkey
* 1 medium yellow onion, diced
* 1 large zucchini, shredded
* 1 large celery stalk, finely chopped
* 3 medium carrots, shredded
* 1 red bell pepper, finely chopped
* 1/2 lb mushrooms, chopped
* 4 garlic cloves, minced
* 3/4 cup old fashioned rolled oats
* 1/2 cup unsweetened applesauce
* 2 tbsp tomato paste
* 1/4 cup fresh parsley, finely chopped
* 1/4 cup liquid egg substitute
* 1/2 tsp paprika
* 1 tsp salt
* 1 tsp black pepper

Instructions

1. Preheat the oven to 350 degrees. Line a loaf sized baking pan with foil.
2. Spray a nonstick skillet with non fat cooking spray. Saute the onion until softened - about 3-5 minutes. Add in the carrots, celery, and bell pepper, and cook for another 3-5 minutes to soften the veggies. Add in the zucchini, mushrooms and garlic and saute about 3 more minutes.
3. In a large bowl, combine the ground turkey, oats, parsley, egg substitute, applesauce, tomato paste, paprika, salt and pepper. Fold in the veggies.
4. Empty the mixture into your baking pan, and shape mixture into a loaf form with your hands.
5. Bake until browned and meat inside is thoroughly cooked - about 1 hour.
6. Remove from oven and let stand about 10-15 minutes. Cut into 6 equally sized slices.

Preparation time: 20 minute(s)

Cooking time: 1 hour(s) 15 minute(s)

It makes 6 servings (which are actually pretty thick) and it comes out to 185 calories; 3g fat; 18g carbohydrates; 27g protein

Anyway, it's all on the blog. But, yeah, so excited to be part of the blue team!!!

hey blue team!!! i was out with my husband earlier and just signed on to check out the teams and what not!!! im so excited to start this challenge with everyone!! i can't wait to see where this journey takes us...i know we can do it!!! thanks for starting this thread bethany....looks like we're off to a great start!!! losing here we come!!! (weight that is!)

Hi Girls-Sorry for being a little late!

So I’m Chris, I’m from Boston, MA studying International Affairs with a Business Minor. Studying really stresses me out. I am constantly in the need to munch on something as I study. (Any good snacks that are low cal but I can eat a ton of???-does that exist?)

Anyway, I’m a vegitarian and a pescatarian when I can afford some good, wild caught seafood. I’m really trying to be good about eating environmentallly conscious food. However, I find it hard on a budget.

I’m absolutely thrilled to havea a great team that are focused and motivated to reaching their goal. I’ve said before but whaever, I LOVE before and after pics. So I really can’t wait to see ours.

Here’s a veggi Shepherd’s Pie I got from Rachel Ray which I loveeeeeeeeee........seriously take a piece and put the rest away or else you’ll eat the entire thing.

You can just google Rachel Ray’s Meatless Shepherd’s Pie with Horseradish

4 medium-large starchy Idaho potatoes, peeled and cut into chunks
2 parsnips, peeled and cut into thick slices
Salt
3 tablespoons prepared horseradish
3/4 cup milk
3 to 4 tablespoons chopped chives
Freshly ground black pepper
1 1/2 cups super-sharp white Cheddar
1 egg, lightly beaten
1/4 cup extra-virgin olive oil
6 medium portobello mushroom caps, wiped clean, gills scraped, and chopped into bite-sized pieces
2 sprigs fresh rosemary, leaves finely chopped
1 large carrot, peeled and chopped
1 medium-large onion, chopped
4 cloves garlic, chopped
1 small bundle Dinosaur, Tuscan or black kale, stemmed and thinly sliced
A few grates nutmeg
1/4 cup Worcestershire sauce
3 cups mushroom stock* or vegetable stock
3 tablespoons butter
2 tablespoons all-purpose flour

Nice recipe, Chris!

I am going to study business too! I'll be going to CA in late September.

I live in NJ, but I'm from NC!! i misssss home...but i deal with jersey....my husband is in the Air Force, tis the life of a military wife!!!

Hi, I live in Pa and am very excited to be starting the challenge! I'm an Instructional Assistant with 9th graders that have special needs. I have been married for 22 years and have 2 children. Last year i gained some major weight. I'm not going to sit back and accept it and get bigger. It's coming off!
I was diagnosed in 2006 with MS and while I can't run any marathons, I certainly can still get around okay. I promise to give this my all and make you guys proud.
I'm also looking forward to the feeling of being a part of something nice again. I haven't felt that in a long time.
Thanks for having me, We are going to do this!

So im definetly glade that our challenge starts tomorrow!!!! i did so bad yesterday. my spike day was offffff the charts lol. time to get back on track.