875 days to go…New Short Goal

Yesterdays post regarding staying on track helped me realize that I need to do some form of exercise every day.

Every single day to help me make it more of a habit that will really stick.

Therefore, I have a new short term goal.

This week, for the whole week, I will do at least 15 minutes of working out every day.

Let’s see how I do.

Off I go…this morning is some band work on my arms and a little Pilates.

Have a wonderful day!!

 

Here are a few recipes, provided by the lovely Angela.

Enjoy!

CALIFORNIA AVOCADO TORTILLA SOUP

Yield: 8 servings

Serve with a crisp salad for a “soup and salad” meal.

Source: CAC

View Online: http://diabeticgourmet.com/recipes/html/710.shtml

Ingredients

 

-  3 cans (14-ounces each) fat free, less salt (or lower sodium) chicken broth

-  2 cans (10.75-ounces each) low sodium, condensed tomato soup

-  1/2 bunch cilantro, leaves only

-  3 cloves garlic, finely chopped

-  1/2 tsp ground black pepper

-  1 ripe California avocado, seeded, peeled

   and cubed (Reserve 8 cubes for garnish)

-  8 corn tortilla chips, crumbled

Directions

In a large pan combine chicken broth,

soup, cilantro, garlic, and pepper.

Bring to a boil, decrease heat, and simmer for 10 minutes.

Cool slightly, and puree in batches in a blender.

Return to pan, add avocado cubes and heat through.

Ladle into soup bowls and garnish with reserved avocado cubes and crumbled tortilla chips. Serve.

Nutritional Information Per Serving:

Calories: 142; Protein: 3 g; Sodium: 383 mg;

Cholesterol: 0 mg; Fat: 6 g; Saturated Fat: 1 g; Dietary Fiber: 2 g; Carbohydrates: 20 g

 

FANNY’S CHICKEN AND RICE

 

Yield: 6 servings

Serving Size: 1 breast half, or 1 drumstick and thigh, plus

1/2 cup rice and 1/2 cup sauce.

Source: The New Family Cookbook for People with Diabetes View Online: http://diabeticgourmet.com/recipes/html/711.shtml

 

Ingredients

 

-  3/4 cup uncooked brown rice

-  6 skinless chicken breasts, or 6 skinless chicken thighs

and drumsticks (about 2 pounds)

-  1 cup chopped onion

-  3/4 cup chopped green bell pepper

-  2 cloves garlic, minced

-  1 tablespoon canola or corn oil

-  2 teaspoons curry powder

-  1-1/2 teaspoons fresh thyme, or 1/2 teaspoon dried thyme

-  3/4 teaspoon salt

-  1 (14-15 ounce) can diced tomatoes, with juice

-  1 tablespoon chopped fresh parsley

-  2 tablespoons dried currants

-  2 tablespoons slivered almonds

 

Directions

 

Preheat the oven to 425 degrees F.

 

Prepare a shallow baking pan with non-stick pan spray.

 

Add the rice to 3 cups boiling water in a medium saucepan; cover and simmer 50 to 60 minutes.

 

While the rice is cooking, put the chicken in the prepared pan. Bake, uncovered, 20 minutes.

 

While the chicken is cooking, saute the onion, pepper, and garlic in the oil in a large skillet for 5 minutes, until tender; add the curry powder, thyme, and salt and blend thoroughly. Add the tomatoes with their liquid, and the parsley; heat to a simmer.

 

 

Pour the sauce over the chicken and sprinkle with the currants. Cover and bake at 350 degrees F. for 25 minutes.

While the chicken is cooking, toast the almonds in a small skillet over medium heat for 3 minutes, or until lightly browned and fragrant.

 

To serve, arrange the chicken parts next to 1/2 cup rice on individual plates. Divide the sauce over the rice. Sprinkle the almonds over the chicken.

 

Nutritional Information Per Serving:

Calories: 304; Protein: 30 g; Sodium: 469 mg;

Cholesterol: 73 mg; Fat: 8 g; Dietary Fiber: 3 g;

Sugars: 7 g; Carbohydrates: 28 g

Exchanges: 1-1/2 Starch/Bread, 1 Vegetable, 4 Very Lean Meat, 1/2 Fat

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