Let’s just say I am in desperate need to get back on track! I have never thought I would say this, but after two weeks of travelling and not meal prepping, I can truly feel the difference! I prepared myself prior to the trip that I would be gaining weight. No matter how much you promise yourself you’ll try to be good, eating out 2-3 meals a day you are bound to gained; and then throw in all those frozen rum cocktails…so bad, yet so good! But it was vacation, and you are supposed to relax and enjoy yourself.
And then when I came home late last Monday and was back at work Tuesday morning, there was no time for meal prep (this meme fully recognizes my meals last week hahahaha). In two weeks, I gained almost 10 pounds…I know, yikes! But the pounds on the scale are the least of it; I have been feeling awful! I did go right back into exercising, but I have been struggling through class and so sore afterwards. So, this girl is excited to get back to eating healthy.
This week I kept my meal super simple, and prepping only took me about 2 hours. (Usually I cook for most of Sunday, so this was a win!) For dinners this week, I made SkinnyTaste Italian Sheet Pan Dinner. I just substituted chicken breasts instead of thighs because I am not a dark meat person. I also made simple Steak Fajitas. Steak, peppers, and onions that I will put over lettuce and top with my homemade salsa (find that recipe here) and a little sour cream. For lunches I made my Parmesan Crusted Chicken with roasted asparagus (recipe to follow).
I am hoping that getting back into healthy eating will make me feel better and get those reappearing pounds to go away again quickly!
What’s to come this week…I will be posting a photo diary of my St. Thomas trip with tips on things you must do there! Also, I am hoping to do a Fashion Friday post weekly. This week will be perfect for my fellow #dogmoms!
Parmesan Crusted Chicken
(8 smartpoints per serving – 2 tenders)
8 skinless, boneless chicken tenders
Juice of 3 lemons
2 cloves of garlic, minced
2 tbsp. butter-melted
¼ cup flour – I used whole wheat
1 cup panko bread crumb – wheat if you can find them
½ cup grated parmesan cheese
1 tbsp. dried parsley salt/pepper/garlic powder
Marinate the chicken in the juice of one lemon, salt, pepper, and garlic powder for about 30 minutes.
Preheat the oven to 400 degrees. Cover a cookie sheet with foil and spray with olive oil spray.
Prepare your breading station, I like to line the counter with paper towels and then place my three plates on the paper towels for easy clean up. Place flour into a plate or bowl. Mix panko, parmesan, and parsley in another bowl. In the last bowl, mix the melted butter, lemon juice, garlic, salt, and pepper. (I reserved a little of this mixture to roast asparagus with as a side for the chicken!)
Take the marinated chicken and bread in the flour (shaking off the excess), then in the butter mixture, and then in the panko mixture. Place on the cookie sheet. Lightly spray the tenders with olive oil spray.
Bake for 20-30 minutes (depending on the thickness of your chicken) flipping halfway through.