It was a week on the go that ended with a full Friday.  The BOY and I played tennis at 8pm, which was really fun and  a great way to get in a workout on Friday, my usual day off.  I was up early Saturday morning debating if I had time to fit in some exercise.  I ended up taking a Core Twist class at the yoga studio.  It turned out to be less yoga and more twisting : )  We did maybe 30 minutes of standing ab work holding a large exercise ball (it was brutal) before transitioning to some floor work.  On my way home, I picked up Mediterranean for lunch and a HUGE cupcake for that night’s birthday celebration.  I had just enough time to eat lunch and change my clothes before the BOY and I were back in the car for our official last tennis lesson.

 

I finally wore my new Happy Socks….so cute!

 

After tennis, it was another quick transition before heading off to the casino with my family to celebrate my parent’s birthdays.  There was more tennis, in the form of Wii tournaments all throughout Saturday night.  As of Sunday evening, everything is sore!  My abs hurt every time I breath and especially when I twist.  My legs are sore, my shoulders are sore, and my wrists are sore.  Don’t get me wrong, I love the feeling of a good sore!  But it did play a role in my decision to take the day off of exercise.  That combined with all the new snow and the fact that I fell asleep on the couch with Cooper instead of going to the gym : )  Tomorrow is my weekly training session, so I know more soreness is coming my way.  And, the BOY and I have decided to keep Monday as tennis day (even though our lessons are over), so we rented the ball machine again on Monday afternoon.

 

 

Having nothing to do with soreness, I made a Tamale Pie for dinner tonight which we ate while watching the Oscar’s and then finished off the rest of my Dad’s ice cream birthday cake with forks on the couch (also while watching the Oscars).

 

 

 

 

This recipe was suggested by my brother’s finance before our grocery store outing this morning.  It looked easy enough to pull together on this lazy Sunday without looking (or tasting) like a lazy meal!

 

 

What I ended up doing was making my favorite 2 Ingredient Crockpot Chicken when I got back from the grocery store and used that as the shredded chicken in the pie.  My thought regarding future meal plans…this is the perfect opportunity to make a huge batch of chicken to eat day one and then use the leftovers in this amazing pie day two.

 

 

Unfortunately, this recipe doesn’t picture nearly as good as it tastes.  Although that could also be due to my lack of food photography skill and the fact that I was just really excited to dig into dinner!

 

 

There is a great kick in the corn bread and I’m pretty sure it will be just as tasty, if not more so, for lunch tomorrow before tennis.

 

#Leftovers Rock!

 

Do you like to be sore?

Are you watching the Oscars?

 

 

 

Meal Planning 3/02/14

Sunday: Chicken Tamale Pie

 

Monday: Honey Sesame Chicken

 

Tuesday: Baked Shells with Winter Squash

 

Wednesday: Salmon with Veggies

 

Thursday: Leftovers

 

 

 

Chicken Tamale Pie

From Pinch of Yum, adapted from Cooking Light

 

Ingredients

⅓ cup fat free milk

¼ cup egg substitute

1½ tablespoon taco seasoning, divided

1 (14¾ ounce) can cream-style corn

1 (8.5 ounce) box corn muffin mix (I used Jiffy)

1 (4 ounce) can chopped green chiles, drained

1 (10 ounce) can red enchilada sauce

2 cups shredded cooked chicken breast (I used 2 Ingredient Chicken)

1-2 cups shredded cheese.

 

Directions

Preheat oven to 400°.

Combine the first 7 ingredients (milk through green chiles), using just ½ tablespoon of the taco seasoning, in a large bowl, stirring just until moist. Pour mixture into a round pie plate (mine was glass) coated with cooking spray.

Bake at 400° for 25 minutes. While corn is baking, toss the chicken in the remaining 1 tablespoon taco seasoning.  Or just use the salsa chicken.  When corn is done – it will be just barely set and golden brown – pierce entire surface liberally with a fork (it might stick a little bit to the fork). Pour enchilada sauce over top. Top with chicken; sprinkle with cheese. Bake at 400° for 15 minutes or until cheese melts. Remove from oven; let stand 5 minutes. Cut into 8 pieces.