All the CLEAN EATERS put your HANDS UP! :) (TUESDAY)

angie_mitchell

angie_mitchell

Cathlete
Morning girls,

I'm feeling slightly ghetto thug this morning (i.e. title).

I ROCKED max plyo this morning and my scale is down 3# from last week! Lowest it's been in a LONG time. I'm determined to eat clean and get lean!

This morning I made Caledon Baked Oatmeal from The Eat Clean Diet Cookbook. It was actually pretty good. I'll probably eat it for lunch too. :) I halved the recipe but it was still too much.

Gotta get some house cleaning done today and hit the grocery store for a few things (sans kids!).

Katie, good morning super girl! What's the date of your half? Wish we could all be there to cheer you on!

Kate, I don't know how you can do insanity at night! I can't have any food in my belly when I jump around like that. Puke city. PC is prob my fave of the batch! Good job on restraining from the candy. That's rough for me - especially during PMS.

Robin, I'm intrigued by your Jillian book. Am I the only one who really likes Jillian? I think she's kinda harsh but I think that's what these people need.

Lisa, keep trucking on with insanity. I LOVE the calendar - it totally makes me motivated. I'm thinking I might get Cathe's calendar next year. Something about missing a day... it motivates me.

Nina, (((HUGS))) cramps are the worst. Do you take midol? It's a lifesaver for me. Check out the book - it's worth it just for the book "treasury" because I think there are so many DUD books out there.

Wendy, did you get your WO in? Sorry about your cold! I'm so bad at WO when I'm sick!

Colleen, how are things at work? Are you still considering other options? How was your first day back to Cathe? Do you have cardio today?

Becky, hi! What's on tap for today? Cold again? Still in your jammies?

Off to put away my laundry and hopefully clean my floors. They're yucky. And if I really get on a roll, the toy room is a wreck!

BBL.
 
Morning Angie!! I like the title;) I really like Jillian too - I think that I am somewhat like her, especially with the people closest to me. A kind of tell-it-like-it-is-no-sugar-coating-and-probably-with-profanity girl:D My race is November 8 - 33 days I think...? CONGRATS on the 3#! Now please excuse me while I do the I TOLD YOU SO dance:p

Yesterday was awful. Well, it wasn't awful while I was in it, but when the day was done I just collapsed. To top it all off, I got to school first thing yesterday morning to drop Collin off and realized that it was his little girlfriend's birthday and I FORGOT! So as if I wasn't busy enough, I found a way to get to a florist, then deliver five roses (she turned 5 yesterday) and a balloon to her at school. It was also her little brother's birthday (same birthday, two years apart), so I took him balloons also.

I've got about 5 miles on my schedule but I really don't know if it will happen. I'm exhausted. I'll do my best. But I promise that whatever I don't run this morning I will walk on the TM tonight.

(((LOVE YOU ALL)))
 
:DHands Up... Baby Hands Up.... Give me your love, give me, give me. your love.....
You got singing first thing in the morning.

Angie WTG on the clean eat and # down. Just keep on keeping on...singing again. You see what happens when you eat clean and tight.
I think Jillian adds drama to the show. It's just like that guy on American Idol...Simon. I can't see her in real life yelling at actors and models.

Katie profanity :eek:? Not my Katie.;) Collin litl' girlfriend...so cute.

work today until 12 or 1 pm. Not so bad. w/o today maybe ellip for 40min and core.
 
Last edited:
good morning. kiddos under foot, so not much time.

but, yeahhhh angie on the pounds. you are motivating me!

hi robin, have fun at work:rolleyes:

katie, you will rock your miles.

i fell better today - got a fastttt longggg run in. need to do some arms and i will be good. today will be super duper clean, no excuses! biab
 
OOpS! Didn't see Angie's thread and started one earlier -

here's what I said!:D
Continue those clean eats, ladies! And if you haven't been - Get on it!


I have no plans to go ANYWHERE today! Yes!!!!

WO is Insanity
Eats
b - oats/blueberries
l - eggs/potatoes/peppers
s - ??
d - roast beef enchiladas ....mmmmm

Everybody have a great day! bbl!
__________________


personals -

Angie, ^5 On the ### and awesome wo!!!!
We WO around 8 so everything is pretty well digested by then - we eat @ 5:30
I love getting on a cleaning roll! Good luck!

Katie, Sorry for the hard day! You are such a good person to fo that for those kids.
Somthin' tells me you had a GREAT run!

Robin, Have a great day at work and WO!

Nina, Hope you have a great, productive day!
 
Good Morning !

I just did STS Legs (disc 17) and they are shakin !!!

Kate- hurray for you and the clean eating ! I need to jump on the bandwagon ........last night I had a piece of pumpkin pie . I was DELICIOUS and there's lots more left, so I hope I can stay out of it today !!!

Angie- you ROCK those workouts !!! Awesome job !
Katie- I hope today is less crazy for you ! You have such a busy life !!
Robin- LOL love the singing first thing in the morning ! :)
Nina- I hope you are feeling better today . Aleve & a heating pad have saved me many times !

I hope I can stay out of the kitchen today ! Yesterday I had applesauce in the crockpot that about drove me made it smelled so good. Now I want to make pumpkin bread, but if I do , I KNOW I'll get into it. I LOVE pumpkin !

Have a great morning !!!

Becky
 
hi becky!
weird, but i love pumpkin bread but hate the pie.:confused: i guess thats a good thing!:p
wtg w/ legs! is 17 trisets? love to hate those!:D
 
Good Morning Everyone! This morning's workout was Disc 17 - Legs (Trisets). I will say that my wrists gave out and I had to lighten my weights. I have Back and Tri's on tap tomorrow but I might swap it out for cardio. We'll see how I feel later tonight.

Kate, I was worried about the Oct. rotation because Cathe said it was advanced and my lifting has been spotty. So far it is a nice change from Insanity, and yes it is easier.
Angie, my chicken chili is from a can (whole foods) and couscous from a box. We might try Turkey chili this week and if it is good, I will post the recipe.
Becky, good luck avoiding the pie. I usually have to throw out treats.
Katie, sorry your day was so exhausting. Hope you were able to complete your 5 miles.
Nina, glad you are feeling better. Cramps suck.
Robin, interesting stuff from Jillian. I like her but I think she sold out with her supplements and stuff.
Lisa, don't you hate when you can't stop snacking. I had that problem last week. I am hoping it doesn't come back this week.

Need to run to a meeting.

bbiab!
 
Colleen, WTG to you too w/ the awesome WO! We are all kickin' keester, ladies!!!!
No mindless snacking!!!!

--

Roast beef and ench sauce are a'simmerin' away in the oven.
Whirled up a new salsa recipe in the food processor....
This house be smellin' GOOOOOOOD!
 
Kate, yum! You are making me hungry ! I made black bean veggie soup and it's simmering away on the stove. It's smelling good too !

Good day to be in the kitchen. It's cloudy an dgetting ready to rain. and CHILLY !
 
Hey girls,

Today has been squeaky clean and it feels really good! I made Moroccan chicken with lentils from the eat clean diet book and it was pretty good.

I feel so bad for my little brother (who is 22) because he advertised his apartment for sub letting at college because he is graduating mid year. Anyway, he got a girl to do it and sent him $1500 more than he needed and then duped him into wiring the difference and of course it was a scam. Poor kid... my parents are trying to work with the bank and it's all just annoying.

Anyway, nothing really exciting here. Quiet day on the boards today. I suppose it's only 1 p.m. for you guys. We're off to watch heroes and go to sleep.

See y'all tomorrow.
 
angie, can i have the recipe please? i love anything lentl. also, question for you an d colleen, re insanity - which workout is the most leg focused. i know it is cardio, but i need to do legs tomorrow too, and i wanted to try to get it in together.

kate, way to cook. i am sadly not a roast beef fan. how do you make your enchilada sauce.

robin, enjoy your nap!

colleen, great wo!

hi becky - i adore pumpkin bread, therefore i better not make it for sure.

today has been good and bad. good run, perfect eats, got in my weights - pub going really heavy. bad is i am just super anxious and not feeling like myself. dh was off today and we are tiptoeing around each other. need to spend some time talking tonight i think. it poured ere this morning. both boys stripped down and ran thru puddles - it was so funny, at least until aidan tried to drink the puddles. it is still ridiculously hot and humid. i miss fall. anyways, signing off here. eats will continue to be great, and i will bb later
 
FOR SHAME!!!! We were on Page 2!!!!!
:D:D:D:D:D

Just finished Plyo Cardio Circuit - WOWZA! Sweat. A. Lot.
Also did 50 min of CS today. Laura came over and wanted to see Insanity so we did the WU of PCC. I'd say I burned some cals today fo' sho'!

Becky, How was all your cookin'?

Robin, Did you get your nap?

Angie, ^5 on a squeaky day! Hope you had a good snuggle w/ Ryan!

Nina, Will post ench recipe in a minute....
Glad for the good parts of your day....Sorry about the tension w/ DH....:(
Glad you had fun w/ the boys!

--

We're missin' a few of our clean eaters! Hope everyone had a good day!
 
Nina, This is the recipe I used - you could disect it just to get the sauce part (onion, tomato sauce, seasonings)





Grandma's Enchiladas
Serves 6

Serve with chopped cilantro and lime wedges.

3 pounds boneless beef chuck-eye roast , trimmed and cut into 1 1/2-inch cubes
Salt and pepper
2 tablespoons vegetable oil
2 onions , minced
3 tablespoons chili powder
2 teaspoons ground cumin
2 teaspoons ground coriander
1/4 teaspoon cayenne pepper
4 garlic cloves , minced
2 (15-ounce) cans tomato sauce
1/4 cup red wine
2 cups shredded cheddar cheese
12 (6-inch) corn tortillas
1. BROWN BEEF Adjust oven rack to lower-middle position and heat oven to 300 degrees. Pat beef dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in large Dutch oven over medium-high heat until just smoking. Cook half of beef, turning occasionally, until well browned all over, about 8 minutes. Transfer to large bowl. Repeat with remaining oil and beef.

2. COOK AROMATICS Pour off all but 1 tablespoon fat from pot. Add onions and ½ teaspoon salt and cook over medium heat until softened, about 8 minutes. Stir in chili powder, cumin, coriander, cayenne, and ¼ teaspoon pepper and cook until spices darken, about 2 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in tomato sauce and wine and bring to boil.

3. BRAISE BEEF Add browned beef, along with any accumulated juices, to pot. Transfer pot to oven and cook, covered, until meat is fork-tender, 2 to 2½ hours. Transfer beef to large bowl. Strain sauce through fine-mesh strainer, discarding solids, and set aside. (You should have about 2 cups sauce.)

4. MAKE FILLING Increase oven temperature to 375 degrees. Spread ¾ cup sauce over bottom of 13- by 9-inch baking dish; set aside. When beef is cool enough to handle, shred into bite-sized pieces. Add 1 cup cheese and additional ¼ cup sauce and toss to combine.

5. ASSEMBLE Spray tortillas on both sides with cooking spray and arrange on rimmed baking sheet. Bake until they are warm and pliable, about 1 minute. Arrange warm tortillas on work surface. Place 1/3 cup beef mixture in center of each tortilla. Roll tightly and arrange, seam-side down, in prepared baking dish.

6. BAKE Pour remaining sauce evenly over enchiladas and sprinkle with remaining cheese. Cover with foil and bake until cheese is melted and enchiladas are heated through, 20 to 25 minutes. Serve.
 
These are really good too!

Beef Enchiladas
Serves 4 to 6

Cut back on the pickled jalapeños if you like your enchiladas on the mild side. Sour cream, diced avocado, shredded lettuce, and lime wedges make great enchilada sidekicks—let everyone at the table pick and choose as they wish.

3 garlic cloves , minced
3 tablespoons chili powder
2 teaspoons ground coriander
2 teaspoons ground cumin
1 teaspoon sugar
Salt
1 1/4 pounds top blade steaks , trimmed according to picture at left
1 tablespoon vegetable oil
2 medium onions , chopped
1 (15-ounce) can tomato sauce
1/2 cup water
2 cups shredded Monterey Jack cheese or mild cheddar cheese
1/3 cup chopped fresh cilantro leaves
1/4 cup chopped pickled jalapeño chiles
12 (6-inch) corn tortillas
1. Combine garlic, chili powder, coriander, cumin, sugar, and 1 teaspoon salt in small bowl. Pat meat dry with paper towels and sprinkle with salt. Heat oil in Dutch oven over medium-high heat until shimmering. Cook meat until browned on both sides, about 6 minutes. Transfer meat to plate. Add onions to pot and cook over medium heat until golden, about 5 minutes. Stir in garlic mixture and cook until fragrant, about 1 minute. Add tomato sauce and water and bring to boil. Return meat and juices to pot, cover, reduce heat to low, and gently simmer until meat is tender and can be broken apart with wooden spoon, about 1 1/2 hours.

2. Adjust oven rack to middle position and heat oven to 350 degrees. Strain beef mixture over medium bowl, pressing on mixture to break meat into small pieces and extract as much sauce as possible; reserve sauce. Transfer meat to medium bowl and mix with 1 cup cheese, cilantro, and jalapeños.

3. Spread 3/4 cup sauce in bottom of 13 by 9-inch baking dish. Microwave 6 tortillas on plate on high power until soft, about 1 minute. Spread 1/3 cup beef mixture down center of each tortilla, roll tortillas tightly, and set in baking pan seam side down. Repeat with remaining tortillas and beef mixture (you may have to fit two or more enchiladas down the sides of the baking dish). Pour remaining sauce over enchiladas and spread to coat evenly. Sprinkle remaining 1 cup cheese evenly over enchiladas, wrap with aluminum foil, and bake until heated through, 20 to 25 minutes. Remove foil and continue baking until cheese browns slightly, 5 to 10 minutes. Serve.

Make Ahead: Although it's best to roll and bake the enchiladas right before serving, the beef filling and the sauce can be prepared through step 2 and refrigerated in separate containers for up to 2 days.
 
....and so are these....
Freezer Chicken Enchiladas
Serves 4 to 6

Use leftover cooked chicken or a store-bought rotisserie chicken in this recipe. Note that you won’t need 1 1/2 cups of the cheese until you bake the enchiladas. Serve with avocado, pickled jalapeños, shredded lettuce, and/or sour cream.

1 (29-ounce) can tomato sauce
1/2 medium onion , chopped
3 cloves garlic , minced
1 canned chipotle chile in adobo sauce
1 teaspoon ground cumin
1 teaspoon coriander
1/4 teaspoon table salt
1/2 cup low-sodium chicken broth
1 tablespoon vegetable oil
3 cups shredded cooked chicken
2 1/2 cups shredded Monterey Jack cheese
1/3 cup chopped fresh cilantro leaves
2 tablespoons minced canned pickled jalapeños
10 (6-inch) corn tortillas
Cooking spray
1. To make ahead: Blend tomato sauce, onion, garlic, chipotle, cumin, coriander, salt, and broth in blender until smooth. Heat oil in large nonstick skillet over medium heat until shimmering. Add tomato mixture, bring to boil, reduce heat to medium-low, and simmer until mixture is reduced to 3 1/2 cups, 8 to 10 minutes. Transfer to bowl and refrigerate until cool, about 1 hour.

2. Adjust oven rack to middle position and heat oven to 300 degrees. Toss 3/4 cup sauce with chicken, 1 cup cheese, cilantro, and jalepeños.

3. Place 5 tortillas on baking sheet and lightly coat both sides with cooking spray. Bake tortillas until just pliable, about 2 minutes. Working quickly, transfer one tortilla at a time to work surface, fill with 1/3 cup chicken mixture, and roll tightly. Transfer, seam side down, to large plate. Repeat warming and rolling process with remaining 5 tortillas. Place plate in freezer until enchiladas are frozen, at least 1 hour.

4. Place remaining sauce in freezersafe container and press 2 layers of plastic wrap directly onto surface of sauce. Tightly wrap enchiladas in bundles of 5, first in plastic and then in foil. Freeze for up to 2 months.

5. When ready to serve: Adjust oven rack to middle position and heat oven to 350 degrees. Defrost enchilada sauce in microwave on defrost setting, about 12 minutes.

6. Coat 13 by 9-inch baking dish with cooking spray. Arrange frozen enchiladas in single layer in baking dish and coat tops with cooking spray. Bake until tops of tortillas are just beginning to flake, about 20 minutes. Remove dish from oven, top enchiladas with 1 1/2 cups sauce, and bake 10 minutes longer. Sprinkle enchiladas with remaining 1 1/2 cups cheese and bake until cheese melts and center of casserole is hot and bubbling, 3 to 5 minutes. Serve, passing remaining sauce and garnishes (see note above) at table.
 
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