Another BBQ?

I guess we're having BBQ ribs again this weekend, Grandpa bought some more to cook.

So another BBQ side and a quick, easy and cute dessert.

Texas Coleslaw
2(11 oz) cans- Mexican style corn, drained
1 (16 oz) bag coleslaw mix
1/4 cup Canola Oil
3/4 tsp ground cumin
1/2 cup chopped fresh cilantro
3 tbsp lime or lemon juice
1/2 tsp salt

Toss coleslaw mix, cilantro and corn in a big bowl. Place oil, juice, cumin and salt in a container and shake well to combine. Pour over coleslaw mixture and toss. Cover and refrigerate 1 to 2 hours to blend flavors.

Strawberries and cream
Strawberries
can of whip cream (fat free or light)

Cut off the top(green stem) of strawberry so it will sit flat, then x cut the bottom of the strawberry and spread slightly to look like a flower, fill with a squirt of whip cream.

5/27 Check-In

Up to 119, I blame the buttery nipples and BBQ ribs. *grin*

Here's this weeks training walk schedule.

Countdown: 11 Weeks
Your Training Schedule for This Week:

Monday- Rest
Tuesday- 4 miles, Easy walking walked with DD last night
Wednesday-30 minutes, Moderate cross-training Did Shred and 10 minute abs this morning
Thursday- 5 miles, Moderate walking
Friday- 45 minutes, Easy cross-training
Saturday- 6 miles, Easy walking
Sunday- 5 miles, Easy walking

Memorial Day BBQ sides

Happy Memorial Day!!!

We're BBQ ribs today and to go with I've made these two sides.

Buffalo Chicken Macaroni Salad
1/2 cup fat free ranch salad dressing
1/4 cup Miracle Whip Free
1/4 cup crumbled bleu cheese
1 TBSP Frank's hot sauce
1/4 teaspon paprika
1 1/2 cups cooked diced chicken breast
1/2 cup finely chopped celery
1/4 cup red onion, finely chopped
1 1/2 cups dry whole wheat macaroni
1 medium tomato diced

Cook macaroni, rinse and refrigerate until cold. Combine dressing, mayo, bleu cheese, hot sauce and paprika. Add chicken, celery, onion and macaroni. Mix well to combine. Stir in tomatoes. Cover and refrigerate at least 20 minutes.

Texas Caviar
2 cans drained and rinsed black eyed peas
1 red onion, minced
1 green or red bell pepper, chopped small
1 or 2 jalapeno peppers, minced
1 bottle fat free zesty italian dressing.

Combine all and marinate for several hours or overnite.

Check-In 5/20

WI this morning and up one to 118. I ate nachos, bar nachos. I'm lucky it was only one pound, although I could keep going up this week. Because I ate nachos, bar nachos. LOL And they were good and I only ate half of my plate, didn't over stuff myself.

Here's this weeks training schedule.

Countdown: 12 Weeks
Your Training Schedule for This Week:

Monday-Rest Walked 3 miles during DD's softball practice
Tuesday-3 miles, Easy walking Did Shred and worked in garden
Wednesday-15 minutes, Moderate cross-training Will walk 5 miles during DD's softball practice
Thursday-5 miles, Moderate walking
Friday-30 minutes, Easy cross-training
Saturday-10 miles, Easy walking
Sunday-6 miles, Easy walking

I've mixed up the days some, DD started softball practice on Mon & Wed so walking during those. Also I have a hair appointment Thursday so wouldn't have time for my walk.

Menu Software Give-away

$5 Dinners Mom is giving away Dinner Solution Software on her blog, you can create menus on a calendar and print shopping lists with just a click. It sounds like it could be an interesting tool to use. Be sure to check it out!

http://www.5dollardinners.com/2009/05/the-dinner-solution-software-giveaway.html

Cinnamon Savory Chicken

Ingredients

1 1/2 pounds of chicken thighs and legs (I only had thighs)
1 tsp cinnamon
1 tsp salt
1 tsp pepper
2 garlic cloves, crushed
2 TBSP extra virgin olive oil ( I forgot this)
1/2 onion, quartered
15oz can of stewed tomatoes
1 TBSP Italian seasoning

Place chicken pieces in the center of the crockpot. Sprinkle cinnamon, salt and pepper over chicken. (I didn't measure these) Place garlic cloves, olive oil, onion, tomatoes and Italian seasoning around the chicken. (So the chicken is in the middle and surrounded by the savory)

Set crockpot on low, cook 8 hours. Serve with noodles or rice.

ETA- mmmmmmmmm very good.

GOTR 2009 5K

I was told that DD looks exactly like me, especially in this bottom pic. LOL

Check-In 5/13

Back down 2 this week, the bloat is gone.

We were told to start drinking Gatorade while training, so I did last week. Oh my! I will only be using half the powder stick from now on. Soooooo bloated, I could taste the salt in it!

Here's this Weeks Training Schedule-

Countdown: 13 Weeks
Your Training Schedule for This Week:

Monday-Rest I walked 3 miles. (was off work)
Tuesday-3 miles, Easy walking Jogged 2.67 miles with Girls on The Run practice.
Wednesday-15 minutes, Moderate cross-training I ran on the treadmill for 20 minutes this morning.
Thursday-5 miles, Moderate walking
Friday-30 minutes , Easy cross-training
Saturday-8 miles, Easy walking
Sunday-6 miles, Easy walking

Check-In 5/6

My sore sore sore body is up 2 pounds this week. All the yard work and then jumping back into my morning workout routine (finally!) has caused sore muscles with major water retention. BLOAT! So I'm at 119, 120 was my WW goal weight so 119 is my warning number. LOL But I'm not freaked. I know why I'm high this week and no worries.

Here's this weeks training schedule for the 3 Day.

Countdown: 14 Weeks
Your Training Schedule for This Week:
Monday-Rest
Tuesday-3 miles, Easy walking
Wednesday-15 minutes, Moderate cross-training
Thursday-5 miles, Moderate walking
Friday-30 minutes, Easy cross-training
Saturday-7 miles, Easy walking
Sunday-6 miles, Easy walking

I'll probably do the long walks Fri-Sat since Sunday I'll be driving back from the UP. *waves to Mom*

Pizza!!!

The weather here ended up being too nice to be inside. I had planned on making Heather's Beef and Bulgur Casserole, even took out a package of ground venison to use. It'll have to wait until tomorrow. We're having pizza from Sam's today, I need easy.

Beef and Bulgur Casserole

1.5 lb lean ground beef
1 large onion chopped (about 1 cup)
1 (14.5 oz) can diced tomatoes, drained
1 clove garlic, finely chopped
1 c uncooked bulgur
2 c water
3 TBS fresh or 1 TBS dried parsley
2 tsp beef bouillon granules
1.5 tsp salt
1.5 tsp fresh or 1/2 tsp dried oregano
1/4 tsp pepper
1/2 c grated FF or soy parmesan cheese

Heat oven to 350 degrees. Cook ground beef and onion in 10" skillet, stirring frequently, until beef is brown; drain. Stir in remaining ingredients except cheese. Pour into ungreased 2.5 quart casserole. Cover and bake about 45 minutes or until bulgur is tender. Stir in cheese. Sprinkle with fresh parsley if desired.

Serves 6

ETA- ok made this yesterday(Monday) it's good. I had some summer squash in the fridge to use up, so I chopped that up and added it too. Yumm. My stock of freezer lunches is back up!