Game on!

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Have you heard of this book? Basically, it's a healthy lifestyle challenge/game. I am currently a week and a half in (out of four weeks) with three of my friends, and it has sort of changed my life. There are teams, and each member earns up to 100 points per day for various items (getting 7 hours of sleep, drinking 100 oz. of water, exercising 20 minutes, eating 5 "sanctioned" meals, eliminating a bad habit, starting a healthy habit, and communicating with team players). Scores are averaged each week and the winning team gets whatever prize you decide on (spa pedicures in our case). I am notoriously lazy about working out and can rationalize not going, but I am also incredibly competitive--so this is a great way for me to get healthy. I've lost 5 pounds so far and am hoping for much more!

Sidenote: my team won week 1!! 

Resources:

Score Sheet-PDF

F.Y.T. foods and meal guide PDF
Game-approved turkey meatballs recipe

Graduated!

I just found this picture on my phone from Tyson's graduation. Hizzah! I'm so proud of Tyson. He doesn't want to be called Dr. Ty Ty though, for some weird reason.

Random Photo Wednesday

Vegas!

We took a graduation/birthday/just because vacation to Las Vegas and had a blast...we did not win any big money, but still 

loved the trip. Tyson's been a few times, so he made sure to show me the sights. We saw Mystère and Blue Man Group. We walked up and down the strip (and up and down some more.). We ate some delicious food (craft steak; Wolfgang Puck's grill; a lamb burger from an Irish pub in New York, New York just to name a few).

I didn’t want to lug around my big camera, so I stuck to the camera on my iPhone and instagrammed them up. Here’s a glimpse into our trip…

I found my camera cord! Hizzah! Unfortunately, none of the pictures on my camera were that great. Sad day.

I cannot believe it is already December! Tyson's birthday is this Friday, the end of the semester is next week, our trip to Vegas is right after that, and then it will be Christmas and New Year's! I am so looking forward to some time off (to craft and hopefully bake!). I've found quite a few recipes on Pinterest lately (chocolate chip cookie dough cheesecake bars, cheddar bay biscuits, sausage balls...have I mentioned how much I love Pinterest?!), and am looking forward to making some new items!

Here's what's on the menu this week:

monday :: baked potato soup

tuesday :: sweet and sour chicken 

wednesday :: spaghetti with meat sauce before small group!

thursday :: roasted garlic chicken pesto pizza

friday :: out for Tyson's birthday!

I can't believe my first semester of school is almost over! I am taking the last day off for Tyson's graduation, so I only have nine days left. Insane in the membrane! Well Tyson and I have finally reinstated James Bond movies on Sunday nights, and I am missing For Your Eyes Only! :o)

The best verde enchiladas.

Still looking for my camera cord. :o( In the mean time, I thought I'd share my absolute favorite verde enchilada recipe (from America's Test Kitchen Healthy Cookbook).

 To make this dish of amazingness, you will need:

• 1 lb. boneless, skinless chicken breasts trimmed & pounded if necessary
• Salt & pepper
• 2 1/2 cups of enchilada sauce (I buy 2 cans of Hatch verde sauce from HEB--the BEST)
• 1 cup finely crumbled queso fresco (or feta if you can't find queso fresco)
• 1 (4 oz.) can of green chiles
• 1/2 cup minced fresh cilantro (optional)
• 12 (6-inch) soft corn tortillas (Do not buy the cheapest kind! They will break apart, and you will have to make an enchilada casserole instead. I speak from experience.)
• 1 cup shredded Monterrey Jack cheese
• a slow cooker, microwave, 9"x13" pan, and a clean kitchen towel

Cook chicken breasts with ~1/2 cup of enchilada sauce in slow cooker on high for three hours. Transfer to a bowl and shred with forks. Combine with another 1/2 cup of enchilada sauce, crumbled queso fresco, green chiles, and cilantro if you're using. Sprinkle with salt and pepper and mix well.

Take six of the tortillas and wrap in a damp kitchen towel. Microwave 25 seconds or until pliable and slightly warm. While you are waiting, drizzle a little enchilada sauce in the bottom of the pan and preheat the oven to 450 degrees. Place 1/3 cup of the chicken mixture and roll up; place in pan seam-side down. Repeat with remaining tortillas until no more filling remains.

Pour one cup enchilada sauce over top and sprinkle with the Monterrey Jack cheese. Cover with foil and bake ~10 minutes. Remove foil and bake another five minutes to melt cheese.

Serve with remaining enchilada sauce, sour cream, or your favorite fixings! You can also make these ahead of time (stop before topping with enchilada sauce and cheese) and refrigerate up to two days or freeze. When you are ready to consume, top with sauce and cheese and bake 10-20 minutes (or until warm) without the foil.

So, I have been looking for my camera's USB cord for many moons. Blog posts without pictures are kind of lame, so I have been uninspired to blog lately. I hope to find it soon!