Challenge: Week 1

Posted in Updates by meganandeggs

12 Months to a Healthier You Challenge: Week 1

The other day I was thinking about what I want to do in 2014 and there are a lot of changes I want to make. However these changes aren’t just make where color and not so much black, they are lifestyle changes that are going to take time and changes of habit for them to actually take effect in my life. Then I came across Money Saving Mom’s 12 Months to a Healthier You Challenge.

Each month she is going to tackle one area in her life to change and make healthier. I thought, this is a great way to keep myself accountable while watching the progress of others who are fighting for the same goals. Here are the monthly goals for 2014 from moneysavingmom.com:

As you can see, the January goal is to exercise regularly. Money Saving Mom is doing P90X to get her fitness goals going. I, like everyone else in America, am going to join a gym this January. In fact, it was already a goal of mine for this month, since I didn’t do so well at it last month. So tomorrow, after work, I will be trucking over to my local LA Fitness and signing up for a membership.

My goal for this week is to sign up and go at least 3 times. I am going to start easy since I haven’t done much in the past year or so since I began nannying. I am going to walk/run for a half hour each time and work on some flexibility and core exercises. Each week I will up my goals. Friday I will let you know how I did and my goals for the following week.

Megan’s Crock Pot Chicken Enchilada Soup

Once again, the other Megan is back. For one month, yes a whole five weeks, at the end of November and beginning of December it was pretty chilly here in Los Angeles. The days were in the 50s and the nights were getting down to the 30s. Pull out your parkas people! The ice caps are freezing back over!! Megan’s parents were smart enough to escape to the Caribbean so she invited me over to have some soup, warm up and have some beverages. Here is the amazing soup she made me that night!! Enjoy.

Megan’s Crock Pot Chicken Enchilada Soup
1 15 oz can black beans
1 14.5 oz can diced tomatoes
1 10 oz package of frozen whole kernel corn
½ cup chopped onion
½ cup chopped bell pepper
1 10 oz can of Red Enchilada sauce
1 10.75 oz can condensed cream of chicken soup
1½ cup milk
2 chicken breasts

Optional Toppings:
Mexican cheese blend
Avocado
Sour cream
Tortilla chips

Combine drained beans, tomatoes, corn, onion and bell peppers into a 5 quart crock pot. Place two whole chicken breast on top of the vegetable mixture. In a separate large bowl whisk together the sauce and soup. Slowly add in milk until mixture is smooth. Pour into crock pot, cover and cook on low heat for 6-8 hours. If less time is needed cook on high for 4 hours. After completed, remove chicken and shred. Top with cheese, avocado, sour cream or tortillas.

Homemade Granola Bars

I’ve been wanting to learn to make homemade granola bars for a while now. They are the easiest thing to grab while you are running out the door but I figured they must have a lot of steps and ingredients. When I was given this recipe from the family I nanny for I figured okay, maybe I can try this. But then when the 12-year-old whipped this out in about 20 minutes I figured this is something I have to try! Enjoy this simple and easy recipe.

2 cups old fashioned oatmeal
1 cup sliced almonds
½ cup wheat germ
3 Tbsp unsalted butter
2/3 cup honey
¼ cup brown sugar
1 ½ tsp pure vanilla extract
¼ tsp salt
½ cup dates, chopped and pitted
½ cup raisins
½ cup dried cranberries

1. Preheat oven to 350⁰. Butter baking dish and line with Parchment Paper.
2. Cover Paper with almonds and oatmeal and bake 10-12 minutes stirring occasionally.
3. Transfer mixture into large mixing bowl and add wheat germ.
4. Reduce heat to 300⁰.
5. Place butter, honey, sugar, vanilla and salt into a small sauce pan. Bring to a boil over medium heat.
6. Pour over oatmeal mixture and stir together. Stir in fruits.
7. Bake 25-30 minutes.
8. Let cool 2-3 hours before serving at room temperature.

Honey Glazed Carrots

This is my all time favorite carrot recipe. I am not too sure where it came from, I’m sure it’s a variation of some recipe I found online once and of course changes, because, well that’s what I do. It’s pretty simple and doesn’t take too long to whip up. It’s great for big dinner parties because you can fit a ton of carrots into a skillet at once. Enjoy, I know I will.

Honey Glazed Carrots

1 Tbsp olive oil
2 lbs carrots
1 can reduced sodium chicken broth, or water
½ cup honey
2 Tbsp red wine vinegar
Salt and pepper

1. Heat oil on high in a skillet and add carrots.
2. Cook for 2 minutes and then add broth, honey, and red wine vinegar. Season with salt and black pepper.
3. Bring carrots to a boil and lower heat to medium.
4. Cover and let simmer for 10 minutes.
5. Uncover and let cook for another 7 to 10 minutes, or until honey has completely glazed carrots.

Pan Fried Pork Chop with Caramelized Apple and Onion Glaze

2 Tbsp olive oil
5 Pork Cops
Salt
Pepper
Rosemary
2 cloves garlic, minced
1 small onion
1 shallot
2 Fuji apples
1 tsp sugar

1. Place pork chops on plate and season with desired amount of salt, pepper, rosemary and garlic on one side.
2. Let sit 15-20 minutes to bring to room temperature. This will help with even cooking.
3. Oil the bottom of a frying pan and cook the pork chops on medium for 4-5 minutes each side. When you flip to cook the second side of the chop season again and allow the seasoning to sit on top of the meat.
4. After meat is cooked remove from pan and cover.
5. Add another 2 Tbsp of olive oil to the pan and add sugar, apples, shallots and onions. Sautee on medium while constantly stirring to ensure nothing burns.
6. When finished onions will be translucent and the apples will be golden.
7. Turn heat off and place chops back into the pan. Cover and let sit a few minutes to get the temperature of the pork back up.
8. Serve with apples and onions over the pork. No apple sauce needed.