I just heard the Wildcats won!!!!! Congrats, team!!!
Well sorry I ended things on a sad note last nite. I thought about it alot, and i know I can’t make anyone’s choices for them. So I did send this person an email, but am gonna let it be now. Not everyone will like me or agree with my choices. But some will.
Enough of that. I got up early today(must have gotten in alll my sleep) and I did a big workout after a breakfast of french toast made with Ezekiel bread such a good recipe, full of protein, and very filling. Then I did Jillian Michael fat blasting cd, I don’t think I will ever get used to that one! Almost sprained my ankle trying to do the scissor jumps, will have to work ou to that one, but yes, even my eyes were sweating, lol.
Well change of plans, not making the eggplant tonite, but a Mexican lasagna recipe using ground turkey. Calls for green bell pepper, and I am out, so I am gonna use zucchini instead. Should be good, and will be nice for lunch, Making my muffins to day too.
So how are you all? I am determined to do good today, i got waylaid yesterday by the peanut butte and honey sandwiches, I had 2. Ugh, my calories for the day were 2058!! Scary. I planned today, and will be at 1443 much better.
Ok, so here is a recipe I thought looked good, and wanted to share:
Daily Dish
A Spicy Chicken-Curry Meal
Curry is a pungent spice that can boost the flavor of any traditional chicken dish. This curried chicken dinner features fresh spinach and tangy lime juice, which offer a nice mix of zesty flavors and seasonings.
Chicken Green Curry (Phase 1)
Description
If you thought making a quick Thai curry at home was impossible, think again! With some store-bought curry paste, made from green chilies, lemongrass, and Kaffir lime, you’ll be putting together an authentic, home-cooked curry in a jiffy. Look for the paste in the Asian foods section of your market. Serve this dish with sautéed vegetables or, in Phases 2 and 3, with brown rice.
Prep time: 15 minutes
Cook time: 20 minutes
Serves 4
Ingredients
1 (1/2 pound) bunch spinach (6 cups)
2 teaspoons canola oil
1 small onion, roughly chopped
1 (13 ½ ounce) can light coconut milk
1/4 cup lower-sodium chicken broth
1 tablespoon green curry paste (from a jar with lemongrass and Kaffir lime)
1/4 teaspoon salt
1 1/2 pounds boneless, skinless chicken breasts, sliced into thin strips
1 (1 pound) eggplant, cut into 1″ cubes
2 tablespoons fresh lime juice
Instructions
Cut tough stems from spinach; submerge in cold water and rinse thoroughly to remove any dirt.
Heat oil in a large straight-sided skillet over medium-high heat. Add onion and cook, stirring often, until softened, about 5 minutes. Stir in coconut milk, broth, curry paste, and salt; bring to a boil, reduce heat, and simmer for 8 minutes.
Add chicken and eggplant; bring to a low boil, then reduce to a simmer and cook, stirring occasionally, until chicken is no longer pink inside and eggplant is tender, about 8 minutes. Add spinach, stir, and cook 1 minute more. Stir in lime juice and serve.
Nutritional information
Per serving:
340 calories
12 g fat (6 g sat)
15 g carbohydrate
44 g protein
5 g dietary fiber
400 mg sodium

Have a great Sunday, love you all!