Because I am a glutton for punishment, I decided it was a really good idea to get up at 3:30 in the morning again and head to CrossFit. So. Early. This is totally going to be me this afternoon. Wake me up if I start drooling.
Today’s workout wasn’t as intense as yesterday’s but it was a good one.
I wasn’t really sure about those front squats – especially at 95# for Rx! Um, no. I can back squat 95# no problem but my form gets a little wonky with the front squats and with my sartorius not 100%, I knew I didn’t need to push it. Besides, it’s 30 reps total so it’s not like I needed to be testing out my one-rep max. So, I loaded up with 55# pounds and went from there. I’ll tell you what – round 3 was TOUGH! My legs were shaking and my arms were tired from the pullups (C2B stands for chest to bar, aka – pullups). It was programmed to be a sprint workout and I finished in 5:39. Woot!
The cool down was a mini-workout on its own! Front and side planks, both right and left), 30 seconds each side, 3x each. Oof!
Raise your hand if you love planks!
So, let’s talk food. All the recipes I’ve planned on making this week have come from the June 2012 issue of Cooking Light magazine. Most are grilling but this one wasn’t. And, that’s okay because we’ve been having thunderstorms around dinner time and while I love grilling, I draw the line at lightning. Um, hello, grills are METAL!
Anyway, this recipe is definitely a keeper! We like to do taco nights at my house and this one will fill in quite nicely as a little change in pace. Burritos stuffed with chicken, black beans, and cheese for under 300 calories a serving? Yes, please! And the bonus is you probably already have everything in your pantry and it comes together in a snap. Dinner in less than 30 for less than 300 while tasting great and packing a powerful nutrition punch. Om. Nom. Nom.
Do you do food-themed nights such as “Taco Tuesday” in your house?
Chicken and Bean Burritos
3/4 pound chicken breast tenders, cut into 1-inch pieces
1/2 cup chopped onion
1 1/2 teaspoons chili powder
1/2 teaspoon ground cumin
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
2 teaspoons canola oil
1/2 cup lower-sodium black beans, drained and rinsed
1 garlic clove, minced
2 (10-inch) flour tortillas
1 ounce preshredded Monterey Jack cheese (about 1/4 cup)
1/2 cup pico de gallo
1/4 cup reduced fat sour cream
1. Combine first 6 ingredients in a bowl; toss well.
2. Heat a large skillet over medium-high heat. Add oil; swirl to coat. Add chicken mixture; cook 8 minutes or until chicken is done, stirring occasionally. Add beans and garlic; cook 2 minutes or until heated, stirring frequently. Divide chicken mixture evenly among tortillas. Top each burrito with 2 tablespoons cheese. Roll up each burrito jelly-roll fashion.
3. Heat a large skillet over medium-high heat. Coat both sides of burritos evenly with cooking spray. Place burritos in pan; cook 2 minutes on each side or until browned. Cut burritos in half. Top with pico de gallo and sour cream, if desired.
Per serving (1/2 burrito):
Calories 287; Fat 8.8g (saturated 2.6g, monounsaturated 3.8g, polyunsaturated 1.6g); Protein 24.7g; Carbs 25.4g; Fiber 2.9g; Sodium 499mg; Cholesterol 57mg
And, because you read all the way to the bottom, I’m going to let you in on a little secret. Tomorrow is National Donut Day! Not sure if Krispy Creme is playing along but Dunkin Donuts is offering a free donut with the purchase of a beverage. 🙂 Score!
Thanks for reading all the way to the end, btw. 😀