Hot Chicken Salad Recipe, 5.5 Miles, Chest + Triceps + Shoulders, Remy!

Thanks fellow quinoa lovers! Sounds like there are a lot of us out there!! Love the ideas you gave me - especially Jenn with her breakfast quinoa idea - i'm SO going to try it. And thank you for your support on the Maintain don't Gain challenge I joined. I hope I can do it - I think I can!! Yesterday was pretty chill - just work, 3.5 mile-walk during lunch with Stacy, more work, and then a 1-mile run + 1-mile walk with Stacy. We also did this chest, tricep, shoulder workout. It KILLED.

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After our workout I headed home and chilled with the family - great, restful evening! This was pretty much how chill it was:

Little Remy LOVES Reuben's orange toy. Not so much to play with, but to sleep on. The two are doing great and getting along better every day. Reuben got a bit jealous, but we think it was just him being insecure so we're continuing to make sure to give Reuben just as much if not more attention! Love those puppers!

Today was pretty chill too. Just work... and lots of it. We got off at 2 p.m. so I worked through lunch.I had plans to go to the gym but just wasn't feeling it so I headed home and have just been resting and hanging out with the fam, getting my chill on before tomorrow when we head to Lake Lanier to Aunt Sharon and Uncle Terry's FABULOUS lake house. Can't wait to see everyone, visit with Austin's fam and brothers and eat fabulous food. Speaking of fabulous food, I was over at The Weigh I am and she had linked to a recipe at Fabulessly Frugal. I had never been to the site before and found TONS of recipes and inspiration. In fact, I found a recipe that looked so good I ran downstairs and made it. I'm so psycho kitchen-obsessed. Here goes...

Hot Chicken Salad
Adapted from a Fabulessly Frugal recipe

Makes 4 Servings

1 pound chicken, cooked and cubed
1 tbsp lemon juice
15 grams slivered almonds (2 tbsp)
½ cup fat-free mayonnaise
½ cup celery, finely diced
½ cup fat-free cream of chicken soup
½ tsp minced onion, dried
28 grams Cabot 75% cheddar cheese, grated (1/4 cup)
1 oz. potato chips, crumbled
4 Mission tortillas, burrito size

Toast almonds on cookie sheet in a 350 degree oven for 7 minutes. While toasting, mix all the ingredients except cheese and potato chips. Remove almonds and add to mixture, then set the oven to 400 degrees. Place mixture in baking dish and add cheese then chips to the top of mixture. Bake for 20 minutes Serve in wraps.

After baking - could easily spoon over noodles or rice instead! I wouldn't recommend lettuce though - I think it would make it welt. The recipe suggested croissants.

Nutritional Information: 451 calories, 48 carbs, 13 fat grams and 37 protein grams.

Review: Loved! These were insanely filling, which was awesome. The casserole could easily be put on rice or noodles, but we liked them in wraps. They were warm and gooey - the mayonnaise, cream of chicken, cheese mix really tasted like it was so bad for you, but 450 is great! Next time I may even try barbeque chips for a little kick!

K- off to watch a movie with the family. Happy Thanksgiving to you all - we all have SO much to be thankful for. I am so thankful for my family, my friends, my job, my health... the list goes on - I'm a happy lady!

Q: What are you doing for Thanksgiving? We'll be at the lake tomorrow, then Friday is Iron Bowl, then Saturday is Athens for the UGA vs. Tech game!

Q: Have you ever had hot chicken salad? I've only had cold before but hot is AMAZING. Thanks again, Fabulessly Frugal!