HolidayFITT Part 2 – Challenge Time
ARE YOU UP FOR THE CHALLENGE?
Every year I say I am going to do this and then I end up falling short of this goal. Not this year. This year I want to stick with it and I want to do it with you by my side, helping. What do you think???
My challenge this holiday season, for you and for me, is, when picking the treats we choose to indulge in, we CHOOSE WISELY.
What does that mean? That means only go for the best, the rare, holiday treats. Chocolate chip cookies, no. Brownies, no (that will be tough). Peanut M & M's, no. (I'm weird about buying the holiday themed ones, I just like to do it, but then I eat them so I'm not even going to buy them this year.) I'm talking the holiday treats that only get made during the holidays...Golf Balls (my signature holiday treat), Neiman Marcus squares, Grandpa's Peanut Brittle, you know, that kind of stuff. BUT...you can't go crazy with it either just because it's that rare, special holiday treat. I'm talking just a taste.
It's not going to be easy but it is doable. I mean, I'm hosting a cookies exchange for goodness sake! That means I will have 8-10 dozen treats of various deliciousness just wanting to be eaten in my house. So how do I NOT eat it all? One of the reasons I enjoy cookie exchanges, and there are many, is to be able to have all those treats so I can share with those in the community. Last year Emma and I put together a big platter and took it to a local fire station. This year we would like to make a few plates of treats for fire stations, police departments, the mailman, etc. Sure I'll have to save some because Jordan would be crushed if I took them all away but doling out the treats is one way to make sure we are not eating them all.
I know you can do this, in fact, I think you should recruit more people to do it with. Create an accountability support system, create your FITT life!
This week was a bit lite in the food prep arena, with Thanksgiving coming up (we will be hosting) and having a bit of time off work there was no need to make enough to last us to the weekend. I kind of enjoy when these types of weeks come up. It's a bit of a "break" if that's what you want to call it. Not really, I'm just not making EVERYTHING at once.
This weeks menu
Cinnamon Sweet Potatoes - cut into 1"-2" thick coins, sprinkle with cinnamon, wrap in foil, bake at 400 for 50 minutes.
Portabella Mushroom Black Bean Burgers
Chipotle Chicken Chili (my favorite)
Grilled Chicken Legs
Stills seems like quite a bit of food but it's not really plus my mom will be here Tuesday so we will be feeding one more. 🙂
Portabella Mushroom Black Bean Burgers
The first time I made these I made them when my vegetarian in-laws came over. Big hit! They are full of flavor and are quite filling. Plus they smell amazing and if I notice any trends with my cooking I sure seem to enjoy the stuff that smells good. 🙂 I highly recommend topping them with guacamole.
Get recipe here
I let them cook a bit longer on each side than the recipe calls for, black bean burgers (I've noticed) can fall apart easily so I like to let them firm up on the bottoms before trying to flip them and creating a complete mess. I am rather enjoying putting a vegetarian meal within our week. I like the variety it brings plus it challenges me to find and try new recipes which I love. Maybe one day I'll actually come up with my own recipes but for now I am happy to just follow directions. 🙂
Chipotle Chicken Chili
Get recipe here
Clearly not the actual chili but it was my prep. I did a large portion of my prep work Saturday night. The kids were asleep and Jordan was at the movies so I used my time wisely and got prep done. Just me, some music and food fun on a Saturday night. It may or may not have been the highlight of my weekend. 😉 This is a crock pot dish so in the morning I grabbed the bags (cut up chicken thighs too), dumped into the crock pot and was good to go. We had friends over for football and this was the main course.
This is my favorite chili recipe I've ever made. I think the difference is in the chipotle addition. That and using chicken thighs. The flavor is just outstanding.
And the rest...
The bowl of veggies to be roasted (plus there was a bag of broccoli and mushrooms) and I was able to do a little veggies snack prep and veggies I'll use in eggs prep. So colorful. I just love all the colors!
Mmmmm....chicken legs and turkey burgers. Grilled these babies up in the snow! Poppi (aka dad) taught me everything I ever needed to know about grilled chicken legs. Just dump stuff to create the marinade. 🙂 My chicken legs are never the same and I highly doubt I could every tell you, or recreate for that matter, any of my marinade "recipes". Same goes for my turkey burgers really. Always mixing in different fix-ins. This time I did use the chipotles in adobo sauce that were leftover from the chili in both the chicken marinade and turkey burgers. It adds a slight kick but I like my spicy stuff and my family, well I'm pretty sure they just like being fed.
I hope you have an AMAZING Thanksgiving holiday. Give thanks for all the wonderful things God has blessed you with and enjoy your time with your family and loved ones. I look forward to our HolidayFITT Challenge and will keep you posted on how I'm doing, you do the same! Next week I'll be sharing substitution ideas for those holiday recipes.