Day 208-24, 209-25

The cookies are gone from my house now. I gave all the snickerdoodles to Debbie. I’ll probably make more sometime since it’s become more therapy than anything, but I’ll be certain to take them to school or guards instead of eating them all myself. Pants have been a little snug this past week or so…not a good thing. So tomorrow will officially begin Phase 1 again. Wanted to start today, but had an SB pizza left in my freezer that would have taunted me the next two weeks…so tomorrow it is. I think I’m also going to try getting up early and working out in the AM instead of at night. the night thing hasn’t been working lately…I’m not sure the morning will be much better but if I’m determined I think I can. I’ll just be the little engine that could.

So the recipe from the previous post didn’t come through so here it is (in green is what I used, in blue is the stuff I left out…I’m too picky sometimes. And I got 3 servings out of this, but I also used 20 oz of chicken instead of 1/2 pound and left off all the messy extras – which also explains why I didn’t use all the stuff):

Salsa Chicken
Serves 2

Ingredients
4 cups finely shredded iceberg lettuce
1 1/2 tablespoons chili powder
1/2 teaspoon ground cumin
1/2 pound boneless, skinless chicken breast, cut into 1" pieces
1 large egg whites
1 tablespoons extra-virgin olive oil
4 ounces chunky tomato salsa
1⁄4 cup fat-free sour cream
Cilantro sprigs (optional)

Instructions
Divide the lettuce among 2 individual plates, cover and set aside. In a bowl, combine the chili powder and cumin. Add the chicken, turning to coat. Lift the chicken from the bowl, shaking off the excess coating. Dip the chicken into the egg white, then coat again with the remaining dry mixture.

Heat the oil in a wide nonstick frying pan or wok over medium heat. When the oil is hot, add the chicken and stir-fry gently until no longer pink in the center. Cut to test (5–7 minutes). Remove the chicken from the pan and keep warm. Pour the salsa into the pan; reduce the heat to medium and cook, stirring, until the salsa is heated through and slightly thickened.

Arrange the chicken over the lettuce; top with the salsa and sour cream. Garnish with cilantro sprigs, if using.