Hey guys.
I ended up cutting the grass. lol I'm am SUCH a delayed gratification gal....get it done NOW so that LATER I can do something else! So, the grass is good for 4 more days! HA!
My legs were a bit sore yesterday from Monday's GS Legs, but not as sore as I had expected. Today, my core is sore from the KPC abs that I did yesterday, and DOMS are ALREADY setting in in my bis and tris from this morning's CTX UB. The BBW is awesome and got me workin up a sweat all on its own! lol Tomorrow I'm planning on cardio, just not sure what yet. I may do one of the new 6 (yes, SIX) iTreads I just bought with my credits yesterday. Or perhaps one of the CCs I haven't tried yet. GEESH! All these decisions!
Oh, and the humidity is getting lower and lower, so I'm happy I held out on putting on the a/c.
Heidi-that sweet potato soup sounds delish! Care to share???
OK...here's the recipe for my new soup:
Vegetable Barley Soup
1 large sweet potato, peeled and cubed
1 1/2 C fresh baby carrots, halved
1 1/2 C frozen cut green beans
1 1/2 C frozen corn
3 celery ribs, thinly sliced
1 small onion, chopped
1/2 C chopped green pepper
2 garlic cloves, minced
6 C water
2 cans (14.5 oz each) veggie broth
1 C medium pearl barley
1 bay leaf
1 3/4 tsp salt
1/2 tsp fennel seed, crushed
1/4 tsp pepper
1 can (14.5 oz) Italian diced tomatoes, undrained
In a 5-qt crcokpot, combine the first 8 ingredients.
Stin in the water, broth, barley, bay leaf and seasonings.
Cover and cook on low for 8-9 hours or until barley and veggies are tender.
Stir in tomatoes; cover and cook on high for 10-20 minutes or until tomatoes are heated through. Discard bay leaf before serving.
Yields: 12 servings, about 1 1/2 C each
Nutritional info per serving: 128 calories, 1 g fat, 0 cholesterol, 812 mg sodium, 28g carbs, 5g fiber, 4g protein
Original Source: Taste Of Home's Light & Tasty, Annual Recipes 2008
Gayle