My days have been so long lately. Getting to work at 7am and not leaving until around 6pm. I’m just exhausted.
As you can imagine, these long hours are keeping me from the gym, and I’m not feeling like cooking by the time I get home. It’s the worst. I’ve got to turn this around at some point…
Until then, I’m trying to eat my best and working out HARD Thursday through Sunday. I’ve been hitting spin class on Sunday mornings and sweating my buns off. That plus yoga a few nights a week is all I can pull off right now.
What’s funny (or not funny at all) is that I got an email from the YMCA telling me that they’d like to help me get back on track. They don’t know I’m spinning and doing yoga elsewhere… but it’s cute that they’d be checking on me. I need checking on!
I feel like my eating has been pretty strong, which is the only thing that’s working in my favor these days.
Weight Watchers released a new cookbook this month, and I’ve started cooking from it!
Chicken with Creamy Tomato Topping
From Weight Watchers
4 (6-ounce) skinless, boneless chicken breast halves
1/2 tsp. fresh ground black pepper
1/4 tsp. salt
2 cups grape tomatoes, halved
1/4 cup refrigerated reduced-fat pesto
2 Tbsp. fat-free cream cheese, softened
roasted garlic cloves, sliced (optional)
1. Sprinkle chicken with salt and pepper. Heat a large non-stick skillet over medium-high heat. Coat pan with cooking spray. Add chicken, and cook 5 minutes on each side or until done. Transfer to a serving dish, and keep warm.
2. Slice tomatoes in half longway. Then, add tomatoes to the hot pan; saute 4 minutes or until tomatoes soften and begin to release their juices. Add sliced garlic cloves.
3. Add pesto and cream cheeses, and stirring until smooth. Note: I made half of the recipe (as usual), and used 1 Garlic Herb Laughing Cow Cheese wedge, rather than cream cheese.
4. Cut chicken crosswise into 1/2-inch-thick medallions. Place medallions from 1 chicken breast half on each of 4 plates. Spoon tomato topping evenly over medallions. Serve immediately.
Per 1 Chicken Breast Half and 1/4 cup Tomato Topping:
CAL 264; FAT 8.8g; PROT 37.6g; FIB 1.6g; CARB 5.8g; CHOL 98mg; SOD 405mg; WW Points Plus 6