Tuesday, October 20, 2009

Day #20

I was going to complain about how much knees and ankles hurt everyday that I run. And how my back is starting to bug me. And how I'm convinced that it all has something to do with my upcoming birthday. But I stopped myself and said, "remember, this week you need to be positive and think about things you love about yourself!"

Oh yea, I forgot. Positive.

Positive thinking. Hmm...thinking. Yup, trying to think.

Okay Ash, pick something you liked about yourself and talk about it dammit!

My mom always says that it takes 21 times to do something before it becomes a habit. I guess that certainly means that I have gone well over 21 days without thinking about something I love about myself. Not a good habit!!

So today, I love my lips. My mom used to tell me that the first time she saw me after I was born that she loved my perfectly heart shaped lips. I remember when I was young I always wanted to practice wearing extremely bright red lipstick on my lips, just because I was so proud of them.

I'm still proud of them. What are you proud of?

Chili's: Southwestern Vegetable Soup
(adapted from "Top Secret Restaurant Recipes 2")

5 cups chicken broth
1 14.5oz can diced tomatoes
1 cup water
1 cup enchilada sauce
1 cup canned kidney beans
1 cup yellow corn
1 cup frozen cut green beans
1 4oz can diced green chilis
1/2 cup spanish onion
3 diced corn tortillas
2 tsp chili powder
pinch of garlic powder
pinch of salt

1 cup fat free cheddar cheese
3 corn tortillas, thinly sliced

1. Combine all the soup ingredients in a large sauce pan. Bring to boil then let simmer for 40 - 50 minutes.
2. Put the 3 sliced corn tortillas on cookie sheet and put in oven on broil for 3 - 5 minutes until crispy.
3. Serve 1 1/4 cup of soup into each bowl. Top with 3 tbsp of fat free cheddar cheese and 1/2 baked corn tortilla crumbles.

Servings: 6
Nutritional Information: 181 cals, 2g fat, 31g carbs, 13g protein
Chili's Nutritional Information: 210 cals, 8g fat, 26g carbs, 9g protein

Chili's: Boneless Buffalo Wings
(adapted from "Top Secret Restaurant Recipes 2")

1 cup whole wheat flour
2 tsp salt
1/2 tsp paprika
1/2 tsp cayenne pepper
pinch of pepper
1/4 cup egg substitute
1/4 cup non fat milk
8 chicken tenderloins
1/2 tbsp olive oil
1/4 cup Frank's hot sauce

1. Combine flour and spices in one bowl. Combine egg and milk in separate bowl. Use olive oil to coat bottom of baking sheet.

2. Dip each chicken tender in the egg mixture, then in the flour mixture. Then place onto cookie sheet.
3. Once done, cook tenders in oven at 375 degrees for 10 min. Then flip each tender and cook for another 10 minutes.
4. Once done, place chicken tenders in large bowl. Pour hot sauce over chicken and carefully shake around until all chicken tenders are covered.

Servings: 2 (4 tenders each)
Nutritional Information: 357 cals, 4g fat, 24g carbs, 52g protein
Chili's Nutritional Information (for entire appetizer): 1200 cals, 91g fat, 48g carbs, 44g protein