Day 2: Fiesta!

I'm recapping multiple days this morning -- so this one will be short, sweet, and to the point!

I woke up Tuesday morning (Day 2) two pounds lighter than I was on Monday! Yippeeee!!

The best part of Tuesday was my dinner, for sure (recipes below!)

• Breakfast: 2 egg muffins (egg beaters, spinach, feta cheese, cheddar cheese, green peppers)

• Snack: 7 cheddar cheese cubes and a pepperoni stick (meet my most favorite snack ever!!)

• Lunch: Salad (lettuce, roma tomato, feta cheese, mozzarella cheese, and olive oil as dressing), sugar free jello

• Snack: 1 oz whole natural almonds

• Dinner: Here's the good stuff! I had a "mexican inspired" dinner and it was awesome!

Mexican Jumping Beans
Ingredients
2 small onions, chopped
(note: original recipe calls for one onion)
1 green pepper, chopped
2 cloves garlic, minced
1 teaspoon olive oil
2 (15 oz) cans red kidney beans, drained and rinsed
1 cup water
half packet of taco seasoning
(note: original recipe calls for 2 tablespoons)
low-fat Mexican cheese blend, for topping

Directions

1. In a medium saucepan, saute the pepper, onions, and garlic in olive oil until crisp-tender.
2. Add beans, water, and seasoning; simmer on low to medium heat until thickened (about 10 minutes).
3. Top with cheese upon serving.

Mexi-Baked Chicken
Ingredients
(note: see original recipe for ingredients prior to my manipulation.)
Chicken Tenderloin Strips
4 teaspoons taco seasoning
1 teaspoon salsa (any heat) per strip
1/2 cup shredded low-fat Mexi-blend cheese


Directions

1. Preheat oven to 375 degrees.
2. Spray a shallow, small baking dish with nonstick spray.
3. Coat chicken lightly with taco seasoning, on both sides; spoon salsa over top of breast.
   
4. Bake, uncovered, approximately 30 minutes.
   
5. Sprinkle cheese on strips evenly; bake for another 5 minutes or until cheese is melted.
   

Enjoy!