Fab Foodies WEEK 2 CHALLENGE THREAD! Oct 9 - Oct 15 2011, CL

yay week 2~ last week went well until Sunday and we had a wine festival where I live......lets just say I drank more than I should have and made some bad food choices.....but today is a new day and I'm sitting down for lunch of raw carrot and celery and dipping it in hummus! My weigh day isn't until Wednesday so hopefully I didn't do too much damage yesterday!

With the 5k distance for bonus points does biking count? Or just walking or running?

Walking and running for the 5k bonus points. If you are biking then 15 miles will be about the same.

OKAY PEOPLE!! It's go time. I'm going to be on you like white on rice! Like a numerator on a denominator!!!

I took my little break, I didn't even log calories yesterday (I ate responsibly) I went to bed early, and I didn't go to the gym.... That sounds like a disaster but I feel recharged. This is the point where I usually give up on my diet and go back to my old ways. My wife was awesome and stopped me from getting a Soda Saturday at the Zoo.

I am going to push twice as hard so I don't fall into the trap. WE CAN DO THIS!!!!!!!!!!

Wonton Cup Shepard Pies!!

I got this recipe from the Hungry Girl cook book! (I have all her cookbooks and they are amazing!)

PER SERVING (1/6th of recipe, 2 mini pies): 170 calories, 3g fat, 450mg sodium, 24g carbs, 1.5g fiber, 2g sugars, 10g protein -- PointsPlus® value 4*


Ingredients:
12 small square wonton wrappers (stocked with the tofu in the refrigerated section of the market)
1 cup instant mashed potato flakes
1/2 tbsp. light whipped butter or light buttery spread (like Brummel & Brown)
1/4 tsp. plus 1/8 tsp. salt, divided
1/4 tsp. black pepper, divided
1/4 cup chopped onion
8 oz. raw lean ground turkey
1/2 tsp. garlic powder
3/4 cup fat-free turkey gravy
1 1/2 cups frozen petite mixed vegetables

Directions:
Preheat oven to 400 degrees.

Spray a 12-cup muffin pan with nonstick spray. Place each wonton wrapper into a cup of the muffin pan, and press it into the bottom and sides. Set aside.

In a large microwave-safe bowl, combine potato flakes with 1 1/2 cups hot water and stir until moistened. Add butter, 1/4 tsp. salt, and 1/8 tsp. pepper. Mix well and set aside.

Bring a skillet sprayed with nonstick spray to medium heat on the stove. Add onion and cook until softened, 3 - 4 minutes.

Raise heat to medium-high. Add turkey, garlic powder, remaining 1/8 tsp. salt, and remaining 1/8 tsp. pepper. Cook and crumble for 4 - 5 minutes, until turkey is fully cooked.

If needed, carefully drain any excess liquid from the skillet. Evenly distribute turkey mixture among the wontons in the muffin cups, about 1 tbsp. each. Top each with 1 tbsp. gravy.

Evenly distribute frozen veggies among the cups, about 2 tbsp. each, followed by the potato mixture, about 1 tbsp. each. Bake in the oven until the tops are slightly crispy and brown, about 15 minutes.

Allow to cool slightly. Then serve and enjoy!

MAKES 6 SERVINGS

Cheesy Chicken Tarantuladas

ANOTHER HUNGRY GIRL RECIPE MY FAMILY LOVES!!!

PER SERVING (1 enchilada): 288 calories, 4.25g fat, 848mg sodium, 21.5g carbs, 2.25g fiber, 4g sugars, 37.5g protein -- PointsPlus® value 7*

Ingredients:
8 oz. raw boneless skinless lean chicken breast
1/4 cup chopped onion
1/2 cup shredded fat-free cheddar cheese, divided
1/2 cup plus 2 tbsp. green enchilada sauce, divided
2 large corn tortillas (like Mission Super Size)
3 pitted black olives
Optional toppings: fat-free sour cream, chopped scallions

Directions:
Preheat oven to 400 degrees. Spray a baking pan with nonstick spray and set aside.

Bring a skillet sprayed with nonstick spray to medium-high heat on the stove. Add chicken and cook for 4 minutes per side, or until mostly cooked.

Add onion to the skillet and cook until chicken is cooked through and onion begins to brown, about 2 minutes. Set aside.

Once chicken is cool enough to handle, place in a bowl and shred using two forks -- one to hold the chicken in place and the other to scrape across the meat. (Or just finely chop and transfer to a bowl.)

Add onion, 1/4 cup cheese, and 2 tbsp. enchilada sauce to the bowl with the chicken. Mix well and set aside.

Heat tortillas in the microwave for about 15 seconds, until slightly warm. Lay tortillas flat, and evenly distribute chicken mixture between the centers. Wrap the tortillas up tightly, and place them in the baking pan with the seam sides down.

Pour remaining 1/2 cup enchilada sauce over the enchiladas. Bake in the oven until hot, about 10 minutes.

Evenly sprinkle remaining 1/4 cup cheese over the enchiladas. Bake in the oven until cheese has melted, about 2 more minutes. Plate and set aside.

Cut one olive in half lengthwise, and place one half on top of each enchilada. Cut remaining two olives in half lengthwise, and cut each half into four strips. Place eight strips around each olive half on the enchiladas, forming 8 "legs" for each tarantula. If you like, top with sour cream and scallions. (Just don't smother your adorable olive spiders.) TADA! Tarantuladas!

MAKES 2 SERVINGS