6 Steps to New Year's Resolutions that Stick

Whew! It’s the first fitness/weight loss post of the year!!! I hope that everyone has had a good start to this new year! I know I have, even though it’s felt like I’ve hit 2015 running.  Sorry that I haven’t posted for so long but it’s been a hectic January, and now that school has officially started back up, I was able to sit down today and write a bit.

Well, I’ve started out this new year at 158.4. Not really where I wanted to be at the first of the year, but considering the holidays happened and where I was at last year….I can’t really say I can complain. But the first couple of weeks of January personally weren’t the best weight/fitness wise. I’ve gotten down to 156, but for the most part it’s been a yoyo effect for me so I’ve been working just to get back down. But that’s normal for me, and I won’t bore you with my usual rant, and I’ll talk about that sometime later.

However, I was asked to include some recipes that I made on my Fat Belly Cure Challenge week, and I realized that I had forgotten to put those down for you. So here are a few that I tried and actually liked:

Banana Oatmeal Chocolate Chip Muffins

1 large egg

1 tsp baking powder

½ tsp baking soda

½ tsp vanilla extract

½ cup Non-fat Greek Yogurt

1 ¼ cup Quaker Old-Fashioned Oat

1/8 cup clover honey

1 Tbsp ground flaxseed

1 very ripe banana

1 Tbsp chopped Dark Chocolate Chip Morsels

Banana Oatmeal Walnut Muffins

1 large egg

1 tsp baking powder

½ tsp baking soda

½ tsp vanilla extract

½ cup Non-fat Greek Yogurt

1 ¼ cup Quaker Old-Fashioned Oats

1/8 cup clover honey

1 Tbsp ground flaxseed

1 very ripe banana

¼ cup Walnut halves and pieces, diced into small pieces

Preheat oven to 350 degrees. Spray tin with non-stick cooking spray or line 12 muffin tins with silicone or foil liners.

Place the oats in the food processor and pulse for about 10 seconds. You can put all the other ingredients into the processor as well or mix it all by hand. This means mash the banana by hand.

*I made the whole recipe and then put the batter into 24 cupcake liners. Then I put the walnut pieces on top 12 muffins and the chocolate chips on the other 12.

(You can split the batter and then place toppings inside to get them into the muffins. Might try this next time.)

Bake for 18-20 minutes (walnut cooked for 18 and the chocolate chip for 20) or until a toothpick comes out clean.

*Next time, I want to try to add a teaspoon or two of stevia, or use the full ½ cup honey, because there was a bit of sweet, but not a lot with the walnut muffins so they tasted just a bit bland.

Very Veggie Pizza (2 servings):

½ tsp Italian Seasoning

3 Tbsp chopped mushroom

2 Joseph’s Heart Friendly Pita Bread

1 cup chopped broccoli florets

2 Tbsp sliced California Olives, diced

½ cup Frigo Mozzarella shredded cheese

½ Tbsp Grated Parmesan cheese

2 Tbsp of either Light Creamy Alfredo Sauce or Pizza Sauce

1 Red onion slice, diced

 

Hamburger and Bacon Pizza (3 servings): (My Dad’s Favorite)

3 Tbsp Pizza sauce

3 Joseph’s Heart Friendly Pita Bread

3 slices (1 per pizza) Natural Provolone Cheese

3 slices (1 per pizza) Hormel fully cooked bacon

¾ cup (1/4 cup per pizza) shredded mozzarella cheese

4.5 oz browned ground beef (1.5 oz ~about 3 Tbsp~ per pizza)

 

Hawaiian Pizza (3 servings): (My Personal Favorite)

3 Tbsp Pizza sauce

3 Joseph’s Heart Friendly Pita Bread

3 slices (1 per pizza) Natural Provolone Cheese

¾ cup (1/4 cup per pizza) shredded mozzarella cheese

6 slices (2 per pizza) Land O’ Frost Canadian Bacon

½ cup pineapple chunks

 

4 Cheese Pizza (3 servings): (My Other Personal Favorite)

3 Tbsp Pizza sauce

3 Joseph’s Heart Friendly Pita Bread

3 slices (1 per pizza) Natural Provolone Cheese

¾ cup (1/4 cup per pizza) shredded mozzarella cheese

½ cup Mexican style blend cheese

 

Crispy Bacon Pizza (3 servings):

3 Tbsp Pizza sauce

3 Joseph’s Heart Friendly Pita Bread

¾ cup (1/4 cup per pizza) shredded mozzarella cheese

½ cup Mexican style blend cheese

6 slices (2 per pizza) Hormel fully cooked bacon

2 Tbsp chopped green onions

2 Tbsp diced tomatoes

 

Superb Greek Pizza (3 servings):

2 tsp dried basil leaves

3 Joseph’s Heart Friendly Pita Bread

3 Tbsp Light Creamy Alfredo Sauce

2 Tbsp diced red onion

¼ cup crumbled feta cheese

2 Tbsp sliced California olives, diced

¼ cup diced tomatoes

For all pizzas: Preheat oven to 425 degrees, put everything onto the pita bread, top with cheese, and then place in oven for 8 minutes. (If you want crispier crust, heat pita before hand for 3 minutes).

Super Tangy Chicken Wrap (3 servings):

3 whole-wheat tortillas

6 oz (2 oz per wrap) boneless, skinless chicken breast—shredded

1 cup chopped romaine lettuce

3 Tbsp diced red onion

3 Tbsp BBQ sauce

2 Tbsp drained black beans

4-6 Tbsp shredded mild cheddar cheese

 

Cook chicken and then shred it up. Warm up tortilla and then add all other ingredients on top, finishing with the BBQ sauce. Roll up, cut in two, and serve.

 

Tuscan Basil Penne (4 servings):

¼ cup chicken broth

½ Tbsp dried basil

6 oz Premium Sage Pork Sausage

1 cup Organic Tomato Basil Pasta Sauce

1 1/3 cup Whole Wheat Penne

 

Cook the pasta according to instructions and then drain. In same pot, brown sausage. Once browned add in everything but the pasta and bring to a boil. Reduce heat and then add penne back in. Cook for a little while longer until well mixed and warm, serve with salad.

 

Cheesy Enchiladas (8 servings or 4 if you eat two):

8 Whole Wheat Tortillas

8 Tbsp Fat Free Cream Cheese

1 cup chopped spinach

6 green onion stalks

½ cup crumbled feta cheese

¾ cup Mexican style blend

¾ cup shredded mozzarella cheese

1 container mild enchilada sauce

 

Preheat oven to 425 degrees. Grease 9X13 pan with Pam and then pour half enchilada sauce on the bottom. Warm tortillas and then, one at a time, brush with enchilada sauce. Spread cream cheese on the tortillas. Divide and then add the spinach. Next, down the middle of the tortilla, add half of the chesses to each one, crumble the feta, and add half green onion to each one (1 green onion stalk can cover 2 tortillas). Roll up and place in baking dish, seam down. Ounce all tortillas are made, pour the remainder of the enchilada sauce over the top and then sprinkle on the remaining cheese.

Bake for 15-20 minutes, or until cheese is melted, and top with cilantro and olives (if you’d like).

Can eat just like that or serve with a salad, or with black beans and rice.

 

That’s all I’ll give you for now. I have a few more, but I’ll do those next week! I wish that I had some photos to show you guys, but that’s what happens when you’re in a hurry I guess. 😛 Hope you guys enjoy these and let me know what you think of them. Some of the pizzas I could tell my dad wasn’t too fond of, but I liked all of these dishes!

Until next time!

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