The comments on my last post about anxiety naps are the best things ever. Seems like so many of you anxiety nap right along with me!
Yesterday was my anesthesia exam and man am I glad it’s over. I have this problem in which I can’t study for anything else if I have a different test in a few days. So for the last few days (and ALL day yesterday) I’ve only studied anesthesia. By the time I took the test, I was so ridiculously over-prepared that I just wanted to get out of there!
To make matters worse, the exam wasn’t until 2pm so I literally had 7 hours to sit and try to study… Don’t let my smile fool you. I was ready to stab myself with a laryngoscope.
The last exam I took was my pediatrics exam. During that time I consumed multiple cookies from Starbucks, a gigantic cookie from another coffee shop on the day of my exam, and way too many other anxiety snacks.
This time, all I had was 2 chocolates and a diet coke… not perfect… but improving right!?! And the one chocolate was dark chocolate which is good for you so that doesn’t count.
On Tuesday I even managed to get in a decent workout at the gym. I spent 35 minutes on the stairs (with my notes of course) and then finished with 15 minutes on the elliptical. I thought about lifting weights but they all just looked so heavy… so I didn’t.
That’s the thing I don’t like about lifting weights: everything is so darn heavy!! (start watching at minute 1:30)
To get me through this week I made a big pan of chicken enchiladas on Sunday. These aren’t just any chicken enchiladas. They are skinny enchiladas! The more you eat, the skinnier you get! No, I wish that were true. But these are amazingly good for you and tasty too! (original recipe from Lori Harder’s cookbook)
- 2 chicken breasts cooked and shredded
- 1 small yellow onion diced
- 1 cup cottage cheese
- 1 cup frozen corn
- 1 cup salsa
- 1 TBS corn starch
- 2/3 cup low fat buttermilk
- 1 cup shredded cheese of your choice (I used low fat cheddar)
- 6 tortillas (I used low carb/high fiber/cardboard tortillas and they were actually pretty good!)
To make shredded chicken:
Put chicken breasts in a pan with 1 cup chicken broth. Bring broth to a boil. Set heat to low and simmer until chicken is cooked through. If your pan starts to dry out, add more chicken broth.
When chicken is cooked through, use 2 forks to shred the meat.
Sauté onions in a large skillet until translucent. Add in chicken, cottage cheese, and corn. Stir over medium heat and allow cheese to melt and mix in with the chicken.
Meanwhile, add your salsa to a sauce pan and bring to a medium heat. Whisk in cornstarch and buttermilk. Stir until sauce thickens (about 5 minutes).
To assemble your enchiladas, spray a pan with non-stick spray, grab a tortilla, fill with chicken mixture, top with sauce, roll it up. Then do that again!
Top the entire thing with remaining sauce and sprinkle cheese on top.
Bake at 375F for 20 minutes or until cheese is bubbly and brown.
Each of these tortillas only had 80 or 90 calories. Only 2 chicken breasts went into these 6 enchiladas. The other ingredients are all pretty low calorie (except for the cheese) so don’t feel bad about eating an entire tortilla! That’s what I did! 6 servings of deliciousness.
After my exam yesterday I had frozen yogurt for dinner. With oreos, samoas, and cookie dough topping. Just want to make sure you all know that.
My secret when getting fro-yo is to only get a tiny bit of whatever flavor yogurt I like (cookies and creme is my fav) and then fill the rest of my bowl with the sugar-free fat-free vanilla. That way, I can add more toppings because there are fewer calories in my yogurt. Toppings are where it’s at. I only use this strategy because I’m so healthy
How is your week going!?
Do you have a frozen yogurt strategy? What is your favorite topping? If you say fruit I will not respond to your comment.