Today is day #6 of our 30 Day Shred.
I went to bed last night early and slept almost 11 hours! Its been a long week. I have not lost any weight yet, but feel good about the workouts. I need to continue to adjust my calories. I am switching from 1500 to 1300 calories this weekend to see how I feel and if it helps. I started the day with an easy omelet.
My omelet contained 2 servings of egg beaters, 1/4 cup of cheddar cheese and lots of veggies! I paired with with some blueberry Chopani greek yogurt.
One of the things that helped out the most this week was pre-planning our meals. On Sunday I made Jillian’s chicken salad recipe which I ate 4 days in a row for lunch on top of a Arnold’s Sandwhich Thin which is 100 calories.
The chicken salad is great summer meal and is made with greek yogurt.
Have you met your workout goals this week? What do you think of these recipes? The chicken salad was by far the least time consuming and lasted the longest.
Ingredients
1 lb of boneless, skinless chicken breast
1 cup halved grapes
1/2 cup chopped pecans
1/3 cup low-fat plain Greek yogurt (I used vanilla)
1/4 cup chopped celery (skipped)
1 teaspoon honey
1 teaspoon cider vinegar
1/4 teaspoon salt
1/8 teaspoon black pepper
Served with Arnold Sandwich thins. (She recommends 2 slices of whole wheat bread with 1 butterhead lettuce leaf)
Directions
Poach the chicken and cool. Shred the chicken in a large bowl. Add the grapes and pecans and toss gently to mix the ingredients. In a small bowl combine the yogurt, celery, honey, vinegar, salt and pepper. Pour the dressing over the chicken and toss to coat. Store the salad in an air tight container for up to 3 days.
Nutrition
Per 1/2 cup of serving…
Calories: 118 kcal
Fat: 5.1 g
Protein: 12.9 g
Carbs: 5.6 g
Sodium: 93.8 g
