04/19 ~ 118.8 lbs

Good job Julie on getting us back on blogging!! :)

Total Calories = 1350 cal

Breakfast: 200 cal
1 cup Special K vanilla almond with 1 cup fat-free milk (200 cal)

Lunch: 500 cal
One GIANT chef salad: lettuce, cheese, egg, ham, tomato, croutons, sunflower seeds, light ranch dressing.

And about 100 Jelly Beans....haha

Snack: 0

Dinner: 650 cal
I got this recipe from allrecipes.com, but I added chicken - it is pretty plain...maybe some mrs. Dash would've helped??

I also bought 4 loaves of frozen bread at Sams and we had one loaf tonight...

Penne Primavera with Chicken

Ingredients
1 tablespoon olive oil (120 cal)
1 clove garlic, crushed
2 cups broccoli florets (50 cal)
1 cup julienned carrots (80 cal)
2 cups vegetable broth (10 cal)
3 cups cooked penne pasta whole wheat GV (840 cal)
1/2 cup peas (60)
1/2 cup GV finely shredded parmesan cheese (150 cal)
6 Chicken tenderloins (500 cal)

Calories: 1810/4 servings = 450 cal

Directions
1. Bake chicken tenderloins as directed.

2. Heat the olive oil and garlic in a large skillet over medium heat. When garlic is tender, remove from skillet and set aside. Place the broccoli and carrot in the skillet and cook 2 minutes, just until heated through.

3. In a pot, bring the vegetable broth to a boil. Stir in the penne pasta and heated crushed garlic clove. Cook for 5 minutes, or until pasta is almost al dente. Remove and discard garlic clove.

4. Transfer the partially cooked pasta and broth to the skillet. Mix in the peas. Cover skillet, and continue cooking 10 minutes over medium heat, or until pasta is al dente and vegetables are tender. Toss with the Parmesan cheese to serve.

Exercise: 2 mile sprints on the treadmill and then lifted & ran another mile between reps.