day 154 (day 7 / week 22)

Today I did day 3 of the 30 Day Shred (lvl 1). My shoulders are still sore, but they are feeling better. It's only been 3 days since I started, but I feel like I have more stamina--I don't feel like I want to die (or stop) during the butt kick/jumping jack/jump rope parts (not my favorites). I really hope that I stick to this. I know I can do it now, but I don't know how things will be in 20 days. God gives us the the strength to do what we gotta do (Phil 4:13).

I'm a little annoyed with the recipe calculator on sparkpeople right now. I just spent a good 40+ minutes entering the recipe, and it didn't save :(. I will have to update this blog later to add the recipe then.

I have to get ready for a job prospect and have to leave in an hour. I'll be back with that recipe for you guys again. Sorry. :( (be sure to check back in a few hours if you want the recipe).

I can do this. I am a star.

UPDATE: Here is the recipe:

http://recipes.sparkpeople.com/recipe-detail.asp?recipe=653829

please excuse the pic. I am not a food photographer! (obviously! lol)

Chicken Tetrazzini

Poultry Dinner Poultry Dinner

Submitted by HEYNOWBNICE

This is my modified / healthier version of Giada De Laurentiis' chicken tetrazzini (from the food network)
60 Minutes to Prepare and Cook

Ingredients

2-3 chicken breasts (I used 2 7oz breasts--Simmons, 99% FF Chicken Breast Fillets from Costco) 3 Tbsp Imperial Stick Margarine 1/8 C Italian Style Bread Crumbs (Great Value) 1/8 C Flour A Pinch of Nutmeg, ground 1/2 Tbsp Thyme (I used ground) 1 Tbsp olive oil (I used Pampa Extra Virgin Olive Oil) a dash of Salt and pepper 1/2 C Fresh Mushrooms (chopped) 1/2 (med) Onion (I used yellow--red is good too) 3 garlic cloves or 3 tsp Christopher Ranch Chopped Garlic in oil (more would be good too) 1/4 C dry White Wine (this makes the flavoring so make sure you like the wine!) 1/2 C Whole Milk (instead of heavy whipping cream) 2 C Milk, Fat Free (instead of whole milk) 1/2 C Swanson Chicken Broth 99% Fat Free 1/2# Ronzoni Healthy Harvest whole wheat blend Linguine (1/2 of the 1lb box) 1-1/2 C Peas, frozen For the topping: 1/2 C Kraft Reduced Fat Parmesan Cheese (grated) 1/8 C Italian Style Bread Crumbs (Great Value) Cooking spray

Directions

makes 12 3x3 servings (about 1/2 cup)


Preheat the oven to 450 degrees F.


Spray a 13 by 9 by 2-inch baking dish with cooking spray.


In a deep large nonstick frying pan, cook chicken over medium-high heat (optional: Sprinkle the chicken with salt and pepper). Cook until pale golden and just cooked through, about 4 minutes per side (my larger breasts took 6-8 minutes on each side).


Transfer the chicken to a plate to cool slightly. Coarsely shred the chicken into bite-size pieces and into a large bowl.


Meanwhile, add 1 tablespoon each of butter and oil to the same pan. Add the mushrooms and saute over medium-high heat until the liquid from the mushrooms evaporates and the mushrooms become pale golden, about 12 minutes. Add the onion, garlic, and thyme, and saute until the onion is translucent, about 8 minutes.


Add the wine and simmer until it evaporates, about 2 minutes. Transfer this mushroom mixture to the bowl with the chicken.


Melt 2 more tablespoons butter in the same pan over medium-low heat. Add the flour and whisk for 2 minutes. Whisk in milk, broth, nutmeg, and salt and pepper to taste. Increase the heat to high. Cover and bring to a boil. Simmer, uncovered, until the sauce thickens slightly, whisking often, about 10 minutes.


Bring a large pot of salted water to a boil. Add the linguine and cook until it is tender but still firm to the bite, stirring occasionally, about 9 minutes. Drain. Add the linguine, sauce, peas, and parsley to the chicken mixture. Toss until the sauce coats the pasta and the mixture is well blended.


Transfer the pasta mixture to the prepared baking dish.


Stir the cheese and breadcrumbs in a small bowl to blend. Sprinkle the cheese mixture over the pasta. Lightly spray with cooking spray (from a distance and gently!).


Bake, uncovered, until golden brown on top and the sauce bubbles, about 25 minutes.


It's not as creamy as the original version, but that's where all of the calories are!


My family really enjoys it. It's my 2 year old son's favorite dinner!


Recipe modified from http://www.foodnetwork.com/recipes/giada-de-laurentiis/chicken-tetrazzini-recipe/index.html

Number of Servings: 12

Nutritional Info

• Servings Per Recipe: 12
• Amount Per Serving about 1/2 C
  
• Calories: 212.3

• Total Fat: 7.0 g
• Cholesterol: 30.0 mg
• Sodium: 371.1 mg
• Total Carbs: 25.1 g
• Dietary Fiber: 2.9 g
• Protein: 14.1 g