I managed to go for my long run today. It isn't very long yet, only five miles, but I struggled. To be honest, I've been struggling all month with getting out to go run. I want to, but I don't want to if you know what I mean. It is so easy to find an excuse to not go. I have regularly talked myself out of one scheduled run each week. I know that if I would just get my mental game on everything will get easier. My only consolation right now is that when I am out there running and thinking "man I don't want to be doing this!" I tell myself to shut up and keep going. So far I have finished my goals when I actually leave the house. It is a start anyway. I did manage to log in 7 running miles and 4 walking miles this week.
Ok, most of my family really likes this meal and you can use left over chicken to make it. This was the first time I made this dessert, but it is a pretty standard dessert at church pot lucks.
Sweet and Sour Chicken* 1 green pepper, diced
* 3 green onions, thinly sliced (I just chopped up a normal yellow onion this time)
* 1 (8-oz) can unsweetened pineapple tidbits, drained--save juice
* 1 cup chicken broth
* 1-2 tablespoons soy sauce
* 3 tablespoons vinegar
* 3-4 tablespoons brown sugar
* pinch salt
* 2 tablespoons cornstarch
* 1/4 cup cold water
* 2 cups cooked and cubed chicken
* 3 cups cooked brown rice
Saute green pepper, onion, and pineapple tidbits in nonstick frying pan for 3-5 minutes. Add broth, pineapple juice, soy sauce, vinegar, and brown sugar. Stir cornstarch into cold water and add it to the pan. Cook and stir gently until thickened. Add chicken, and heat through. Serve over rice.
Yield: 6 servings, 296 calories, 4 g fat, 660mg sodium, Set for Life page 166.
Chocolate Delight*1 cup self-rising flour
* 1/2 cup finely chopped pecans
* 1 pkg (8 oz) cream cheese, softened
* 1 cup sifted powdered sugar
* 1 container (16 oz) whipped dessert topping
* 1 pkg (4-serving size) Vanilla flavor instant pudding
* 1 pkg (4-serving size) Chocolate flavor instant pudding
* 3 cups milk
* chopped pecans (optional)
1. Preheat oven to 350 degrees. In a med bowl cut butter into flour until crumbly. Stir in 1/2 cup pecan if you want and then pat the mixture into the bottom of a 13x11 pan. Cook for 15 minutes or until edges begin to brown. Cool completely.
2. In a small mixing bowl, beat cream cheese and powdered sugar with an electric mixer on low speed until combined. Beat on med speed until fluffy. With a spoon, fold (means gently) in half of the whipped dessert topping. Spread over the cooled crust.
3. In a med bowl, whisk together both pudding mixes with the milk for about 2 minutes until thickened. Spread over the cream cheese layer. Cover and chill for 1 hour.
4. Spread the remaining dessert topping over the pudding mixture and sprinkle with chopped pecans if desired. Cover and chill for 2 more hours. Store in refrigerator. (I didn't have time so I beat the pudding a little longer and did step 4 with step 3 and then chilled for just 2 hours and it was ready.)
Serves 16 (Make it healthier by using sugar free and fat free ingredients)
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