Feel the burn.

I haven't fallen off the work out wagon yet...go me. I am not sure if I can see any changes yet, it has only been a week...so probably not, but man do I feel the burn. These Hiit workouts are no joke.
The kids keep it fun...even when they are trying to tickle my arm pits while I am doing push ups.

Then you have the dog...can I not get any space to work out in, good grief Hehehe.

Yeah, my form sucks...hard to do things right with the little ankle biters surrounding me.

We have done a couple really good "Skinny" recipes recently.
This one is a "Skinny" crock pot Asian pork with mushrooms.  3 oz pork + mushrooms will cost you 224 cals and 8 1/2 grams of fat.

Ingredients:
2 lb lean boneless pork sirloin roast (aka pork center rib roast, pork center loin roast)
kosher salt and fresh cracked pepper
Non-stick oil spray
1 cup low-sodium fat-free chicken broth
1/2 cup reduced-sodium soy sauce (for gf use gf tamari)
1/3 cup balsamic vinegar
3 tbsp sugar
1 tsp hot sesame oil (aji oil) (or use sesame oil + pinch red pepper flakes...this is what I did)
1/2 tsp Chinese five spice (I used McCormick)
3 cloves crushed garlic
1 tbsp fresh grated ginger root
8 oz sliced mushrooms (I used baby bella)
2 cups baby spinach (opt)
1 can of baby corn (opt)

For topping:
1/4 cup chopped scallions
1/4 cup chopped cilantro
Toasted sesame seeds (opt)

 Directions:
Season pork on all side with salt and fresh cracked pepper. Heat a skillet on medium-high heat, spray with a little oil and brown the pork on all sides for about 7 - 8 minutes.

In the crock pot, combine the broth, soy sauce (or Tamari), balsamic, sugar, sesame oil, Chinese five spice, garlic and ginger; add the pork and set the slow cooker to 8 hours on low.

Thirty minutes before the timer goes off, remove the pork and set aside to rest a few minutes; add the mushrooms (and baby corn if using) to the crock pot, cover and cook on low for 30 minutes.

Meanwhile, shred the pork. When the mushrooms are tender, remove about 1 cup of the broth. Add the shredded pork to the crock pot and mix well. If adding baby spinach, add at the end and cover a few minutes until it wilts.

We had it over soba noodles (extra cals and fat) it would also be good over rice.

This one was a hit with the adults...not as much with the kiddos.

"Skinny" Chicken and white bean enchiladas...excellent, really excellent. We made Gina's other chicken enchiladas, they were decent...but this one is awesome! 1 enchilada is 230 calories and 7 1/2 grams of fat. One is plenty with a healthy side. The girls weren't fans...what else is new, Xander ate TWO. I bet left overs of this would be yummy...too bad there weren't any LOL.

Ingredients:

For the Chicken and White Bean Filling:
1 tsp olive oil
1/4 cup minced white onion
2 cloves garlic, minced
1 can (4.5 oz) chopped green chiles
15.5 oz can Navy beans (or Cannellini beans)
8 oz cooked shredded chicken breast
1/3 cup water
1 chicken bullion
1 tsp cumin

For the Green Chile Enchilada Sauce:
1 tsp butter
1/2 cup chopped white onion
2 tbsp flour
1 cup fat free chicken broth
7 oz can chopped green chile
2 jalapeños, chopped (jarred is fine...we kept these out for the kids)
salt
1/2 cup light sour cream
3/4 cup reduced fat Mexican cheese
8 medium low carb tortillas
chopped fresh cilantro or scallions (or both!)

 Directions:

Preheat oven to 375°.

For the Filling: In a medium pan, heat olive oil on low. Add onions, garlic and saute until soft, about 2-3 minutes. Add green chiles, beans, water, bullion, and cumin. Mix well and cover. Simmer on low 15 minutes. Remove cover, add chicken and cook an additional 5 minutes, or until it thickens and liquid boils down. Set aside.

Green Chile Enchilada Sauce: In a large nonstick pan, melt the butter over medium heat. Add onion and cook, stirring occasionally, until the onion softens and starts to turn translucent, about 3-4 minutes. Add flour and stir well. Cook for 1 minute, stirring constantly. Slowly whisk in the chicken broth. Whisk until the sauce becomes smooth. Cook over medium heat until the sauce boils and thickens, about 4-5 minutes. Add green chiles, jalepeños, and salt to tatse. Cook another minute then remove from the heat. Stir in the sour cream.

Spread about 1/4 cup of the enchilada sauce on the bottom of a 9x13" baking dish.
Fill each tortilla with 1/3 cup of the chicken/white bean filling. Roll the tortillas and place seam side down in the prepared baking dish. Continue filling remainder of the tortillas. Pour the enchilada sauce over the top of the enchiladas. Top with cheese. Cover with aluminum and bake 20-30 minutes, until the enchiladas are hot and the cheese is melted. Remove from oven and top with fresh cilantro or scallions.

Tonight the kids got a little ghetto dessert...broken up graham crackers, mini marshmallows and chocolate chips in a cup. Jason told them "this is what I like to call S'mores To Go" Without missing a beat Xander looks up at him and says "I'd like Some mores to go" guess he thought his cup wasn't full enough LOL.

My big handsome boy.