Fit Friday

Beginner or not, this workout is great for everyone.  Keep it simple and work hard!

Topic Thursday

Often times we forget to link our physical health to our mental health.  Mental health is just as (if not more) important than how we are doing physically.

Wellness Wednesday

Are you taking Probiotics or getting enough in through your diet???

Tasty Tuesday

I LOVE one pan meals...just place ingredients on a sheet pan and BAM...dinner is done!


Sheet Pan Hawaiian Pineapple Chicken



Ingredients

1 (20 ounce) can pineapple chunks

1 red onion

2 green bell peppers

1 red bell pepper

1 yellow bell pepper

3 chicken breasts (about 1 1/2 pounds)

SAUCE:

1 C of pineapple juice

1/4 C water

3/4 C apple cider vinegar

2 tsp soy sauce

1 tsp chicken bullion granules

1 C sugar

1 Tb brown sugar

2 Tb cornstarch

1/2 tsp garlic powder

1/4 tsp ginger

1/2 tsp lemon pepper

Instructions

1. Preheat your oven to 420 degrees.

2. Grab a (20 ounce) can of pineapple chunks. Pour as much juice as you can into a large glass measuring cup.

3. Chop 1 red onion, 2 green bell peppers, 1 red pepper and 1 yellow pepper into large 1-2 inch chunks. You'll want to be sure that they are all about the same size so they cook evenly.

4. Cut 3 chicken breasts into 1 inch chunks.

5. Place the chicken, veggies and pineapple chunks into a large bowl.

6. Drizzle 3-4 Tb olive oil into the bowl and toss to coat.

7. Sprinkle the chicken and veggies with garlic salt and lemon pepper.

8. Stir to combine.

9. Line two large baking sheets with tin foil and spread the mixture out evenly over them.

10. Bake for 20 minutes, or until the chicken is cooked through and the veggies are crisp tender.

11. While the pans are roasting away, make the heavenly sauce. Take the reserved pineapple juice (you should have about 1 C of pineapple juice, if you aren't quite there, add a bit of water to bring the measurement to a full cup) and add to it 1/4 C water, 3/4 C apple cider vinegar, 2 tsp soy sauce, 1 tsp chicken bullion granules, 1 C sugar, 1 Tb brown sugar, 2 Tb cornstarch, 1/2 tsp garlic powder, 1/4 tsp ginger and 1/2 tsp lemon pepper.

12. Whisk it together to combine, making sure the cornstarch is completely dissolved.

13. Pour the liquid into a sauce pan. Bring it to a boil over medium high heat, stirring occasionally. Allow it to boil for 2 minutes.

14. When the chicken has cooked through and the veggies are crisp tender, pour 1/3 of the sauce over the top of each pan (leaving about 1/3 of it in the sauce pan to drizzle over each individual serving).

15. Stir the sauce into the chicken and veggies so that everything gets nice and coated.

16. Bake for an additional 10 minutes or until the sauce bubbles up a bit and becomes nice and sticky.

17. Serve in individual bowls with white rice and the additional sauce poured over the top.

Recipe Source:  http://jamiecooksitup.net/2017/05/sheet-pan-hawaiian-pineapple-chicken/

Motivation Monday

Amen!  Keep working!!

Fit Friday

Topic Thursday

Wellness Wednesday

Do you have a Himalayan salt lamp?  Maybe you should get one! :-)

Tasty Tuesday

Ingredients

• 4 small-medium zucchini about 1¾ pounds
• 1 lb. ground chicken
• 1/2 cup Buffalo Wing Sauce not regular hot sauce
• 1 cup shredded mozzarella cheese

Instructions

1. Preheat oven to 400 degrees F. Spray a 9x13 inch baking dish with cooking spray.
2. Place a large non-stick skillet over medium-high heat. Add the chicken and break it apart with a wooden spoon. Cook for 7-9 minutes, until the chicken is cooked through, stirring occasionally.
3. Remove the skillet from the heat. Stir in the buffalo wing sauce.
4. As the chicken cooks, cut the zucchini in half, lengthwise. Use a spoon to scoop the seeds and center out of each zucchini half, leaving a ¼ inch thick zucchini boat. Place the zucchini in the baking dish cut-side up.
5. Spoon the chicken mixture into the zucchini boats. Sprinkle the zucchini evenly with the cheese.
6. Cover the baking dish with foil. Bake for 35 minutes.

Motivation Monday

Fit Friday

Topic Thursday

Clean Eating Challengers---this is why we do what we do!

Wellness Wednesday

Ashley spoke about this trick in last week's SWAG meeting...have you tried it yet??

Tasty Tuesday

An easy marinated chicken recipe that’s full of herbs and spices and is the perfect main course or addition to soups, salads, sandwiches and more!


Lemon Garlic Marinated Chicken

INGREDIENTS

•  1 pound Chicken boneless, skinless
•  ¼ cup olive oil
•  2 teaspoons Italian seasoning dried, or equal parts garlic powder, dried basil and dried oregano
•  2 teaspoons Garlic Minced
•  2 tablespoons lemon juice
•  Lemon Zest
•  1 teaspoon honey
•  1 tablespoon parsley chopped
•  salt and pepper to taste

INSTRUCTIONS

1. Place the olive oil, Italian seasoning, garlic, lemon juice, lemon zest, honey and salt and pepper in a resealable gallon-sized freezer bag. Seal and shake to combine.
2. Place the chicken in the bag. Seal the bag and move the chicken around to coat in the marinade.
3. Marinate for at least 30 minutes or up to 8 hours.
4. Heat a grill or indoor grill pan over medium-high heat.
5. Add the chicken and cook for 4-5 minutes on each side or until done. Sprinkle with chopped parsley and serve.

Motivation Monday

Fit Friday

Topic Thursday

How many of these are you doing for yourself?

Wellness Wednesday

Here are some great tips to help you get a great night's sleep!

Tasty Tuesday

Here is a super easy 'ice cream' recipe you can feel great about eating...try it out!  You will need to blend for a bit until you get the consistency you desire!  yum!

Motivation Monday

Fit Friday

Topic Thursday

Here's why you should add chia seeds to your daily nutrition!

Wellness Wednesday