So funny story…
The fiance and I went clothes shopping on Sunday (down from a 22/20 to a size 16), and we both got new pair of jeans. So the next day, I was so excited to finally wear jeans that fit! For the past 3 years, jeans have never felt comfortable to me. So I just reached into the bag, pulled out the jeans, ripped off the tags and put them on… and they fit! But not as good as they did in the dressing room. They were a little snug around the butt…but I figured since I did a lot of exercise on Sunday that maybe my legs had been thinner when I tried them on? Does that even make sense? Anyway, I wore the jeans for awhile but then the day got warmer, so I switched into the shorts I had also bought.
So anyway, yesterday, I went through the clothes and saw another pair of pants… and I didn’t remember buying two pairs….hmm…
But these were definitely the jeans I tried on in the dressing room… and they were my size…
I quickly looked for the other pair of jeans I had worn, and… I couldn’t believe it. They were my fiance’s pants! I could fit into his jeans. His new, smaller jeans. I have never been able to do that. My hips and thighs have always been too big to fit into his jeans (not that I try ALL the time, but the one time I did try, I was really upset that I couldn’t squeeze into them).
So it was a successful moment for me even though I was embarrassed that I had worn his jeans before he really got to. Oops…
Anyway, as promised here is a couple of recipes!
Chicken and Mushrooms in a White Wine Sauce (adapted from SkinnyTaste)
1 pound of chicken tenders (about 10-12 tenders)
1/2 cup flour
1 tsp pepper
1 tsp salt (I use Lite Salt)
Mushrooms (I am lazy and get the already diced ones)
4 garlic cloves, chopped
2 tablespoons of olive oil
1 tablespoon of butter
1/2 cup of Italian Parsley
1/2 cup of low fat/reduced Sodium Chicken Broth
A splash of White Wine (I used Fat Bastard’s Chardonnay)
1. Preheat oven to 200 degrees. Mix the flour, salt and pepper in a dish and then coat the chicken tenders in it.
2. Heat a tablespoon of olive oil and butter in a skillet.
3. Cook chicken tenders in the skillet… About 5 minutes on each side or until no longer pink in the middle.
4. Place chicken tenders in a pan and put in the oven to keep warm.
5. Add the remainder of the olive oil to the skillet. Throw in the garlic and let the garlic get brown.
6. Cook the mushrooms with the garlic until the mushrooms are golden.
7. Add the broth, wine, and parsley. Cook until the liquid is reduced by half.
Wha-la! You have a meal! 3 tenders is about 200 calories and then I cooked up some broccoli… for about 400 calories altogether.
Then you can complete this night with an amazing dessert!
Raspberry Cheesecake (also adapted from Skinnytaste. Can you tell I am a fan?)
1/2 cup of graham cracker crumbs
1/2 teaspoon of cinnamon
1/4 cup butter
8 oz package reduced-fat cream cheese
6 oz fat-free Greek yogurt with Raspberries
2 large egg whites
1 teaspoon of vanilla extract
1 teaspoon of almond extract
1 tablespoon of flour
1/4 cup of raspberry jam for the swirling
Heat oven to 350°. Spray an 8-inch square baking pan with non-stick spray.
Mix together graham cracker crumbs, melted butter and cinnamon until entirely moistened. Press into prepared pan.
Mix cream cheese, sugar, vanilla and almond extract until smooth using an electric mixer. Gradually beat in fat free yogurt, egg whites, and flour. Beat until smooth. Pour over graham cracker crust.
Stir jam until smooth. Drop by small spoonfuls over surface of filling. Using a knife, swirl jam gently through filling to create marble effect as best as you can!
Bake 25 to 30 minutes or until center is almost set. Cool to room temperature. Chill a few hours in the refrigerator.
(It was perfect after being in the fridge for 3 to 4 hours).
I then threw some fresh raspberries on top…
And it was delicious! It makes 9 servings and each serving is about 150 – 160 calories.
Also, I ran 2.6 miles today! That is the best I have ever done. EVER.