Day 293: 3.5 miles + New Recipe + New Product

Today was pretty blah. Not gonna’ lie. I was SO tired (still – silly Monday). I worked, walked 3.5 miles during lunch, and after work I planned to go back… but it was rainy and nasty and I REALLY wanted to go to the grocery store (which means Kroger + Trader Joe’s) so I skipped the second gym workout and headed straight to TJ’s! I got lots of new products for new recipes – can’t WAIT to try them. Kroger was a mini nightmare (old lady cut me off then was rang up then made them take off half the items then was asking them to go find cheaper alternatives… they finally rang me up on another aisle…). I raced home and Austin helped me unload and we cooked up a new recipe, Cooking Light’s Cheesy Chicken Spaghetti (courtesy of Monica’s book!). Here’s my version for 2 servings:

4 oz. barilla spaghetti
8 oz. chicken
Olive oil Cooking spray
½ cup chopped onion
½ tbsp minced onion
1 14.5-oz can stewed tomatoes, undrained and chopped
½ tbsp low-sodium Worcestershire sauce
3/4 tsp dried Italian seasoning, divided
¼ tsp salt
30 grams shredded fat-free mozarella cheese
30 grams crumbled fat-free feta cheese

Preheat oven to 350. Cook pasta according to package. Drain. Cook chicken in a sprinkle of salt and ¼ tsp Italian seasoning. Coat a skillet with cooking spray and place over medium heat until hot. Add garlic and onion; sauté 2-3 minutes. Add tomatoes, Worcestershire sauce, ½ tsp Italian seasoning and salt; bring to a boil. Reduce heat and simmer, uncovered, 10 minutes. Stir in half 15 grams feta, 15 grams mozzarella, cooked spaghetti and chicken. Stir for 2 minutes, then spoon into 1.5-quart casserole dish coated with cooking spray. Sprinkle with remaining cheese. Bake at 350 for 10 – 12 minutes.

Yum, yum, yum – super good, super hearty and very filling! Next time I may add a hint more Worcestershire. SO good though. To give Austin more calories he made a couple of pieces of wheat bread with spray butter + garlic salt. As far as nutrition, it came out to 527 calories, 77 carbs, 3 fat grams and 51 grams of protein – no wonder it’s so super filling! Next time I think I’ll do 3 oz. spaghetti instead of 4 OR not use the entire can… but I REALLY liked the tomatoes so I think I’ll just reduce the carby noodles.



While the spaghetti was baking, we mixed up a new product: No Pudge Brownies! We just dropped the brownie mix in a bowl, added a container of Dannon Light and Fit Fat-Free Vanilla yogurt and 2 packets of splenda. Once the spaghetti came out, the brownies went into the oven in a 8x8 pan sprayed with butter nonstick cooking spray for 30 minutes. Once out, we cut them into 12 individual servings. They were SO good!!

Forgot to take a pic before cutting out our first pieces -super moist and yummy!!

I ended the day full and happy at 1,781 calories, 269 carbs, 27 fat grams and 114 protein grams – not bad! Still pretty high on carbs but I’ll adjust the spaghetti for next time! And I honestly wasn’t planning on having the Fiberone bar (snack 3) but I was STARVING in the car between grocery stores so I had to eat it! Hope you all had good Mondays! I’m so glad I tried new things today – have you tried any new yummy products lately??!