Happy Healthy Monday
Hello Mamavation Sistah’s.. I finally got to the store this weekend and I think I am ready to start anew. I will be counting weight watcher points. Things have changed for me this past week. Hubby is starting to workout again so that helps me stay on track. I am also going to take a FREE workout class on Tuesday and Thursdays. Thursdays is yoga and pilates so I am excited to try them. I can’t go this Thurs but the following I will do that one.
Best news of the week I GOT A NEW JOB! Thank the Lord for that. I have been applying for almost 2 years. The stress of the job I am at is unreal. The boss is a micro manager so it makes it hard to do your job without knowing you might get yelled at and it will be nice to go to a place where people actually talk to you. After almost 3 years I still don’t feel I fit in. 2 weeks and I am out of there. Downside is that I can’t come home for lunch any more but I will pack lunch like I used to. Upside is there is a great walking park close so on nice days I will go to the park, eat, and walk. I am super excited.
I had an excellent vacation and I am sad it was over but why didn’t I know about www.lingerie.com before I left. I mean ladies! There is some sexy stuff there. Not sure what I would even pick out but would love the change to do it.
Well my weight loss goals for this week is simple. Focus on food and water. I tend to put too much pressure on myself. I need to just relax and try to enjoy the journey instead of stressing!
Make extra for “planned overs” for another day.
Preparation Time: 15 mins
Cooking Time: 6 mins
3 tablespoons all-purpose flour
3 teaspoons extra virgin olive oil, divided
1/4 cup water
1/4 cup dry white wine or chicken broth
1 tablespoon butter or margarine
2 large cloves garlic, finely chopped
2 teaspoons finely chopped fresh sage or 1/2 teaspoon dried sage, crushed
1/2 teaspoon MAGGI Reduced Sodium Chicken Flavor Instant Bouillon
COAT cutlets with flour; sprinkle with salt and ground black pepper, if desired.
HEAT 1 1/2 teaspoons oil in large, nonstick skillet over medium-high heat. Add half of cutlets; cook on each side for 1 to 2 minutes or until no longer pink in center. Remove from skillet; keep warm. Repeat with remaining 1 1/2 teaspoons oil and cutlets.
ADD water, wine, butter, garlic, sage and bouillon to skillet. Bring to a boil; cook for 1 to 2 minutes. Add cutlets to skillet; reduce heat to low. Cook, stirring and turning cutlets over to coat, for 1 to 2 minutes.
|Calories: 218||Calories from Fat: 72||Total Fat: 8 g|
|Saturated Fat: 3 g||Cholesterol: 76 mg||Sodium: 157 mg|
|Carbohydrates: 5 g||Dietary Fiber: 0 g||Sugars: 0 g|
|Protein: 27 g|
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