04/20 ~ 118.8 lbs

That awesome workout I had yesterday didn't even out with the junk I ate...those jelly beans are mean!!

Total Calories = 1700

Breakfast: 390 cal
1 cup corn flakes Best Choice (100 cal/0 fat/24 carbs/2 pro)
1 cup fat-free milk (80 cal/0 fat/12 carbs/8 pro)
1 banana (110 cal/0 fat/29 carbs/1 pro)
2 tbsp sunflower seeds (100 cal/8.5 fat/4 carbs/3.5 pro)

Lunch: 465 cal
1 Father Sams Pita Pocket (220 cal) – Price Chopper
2 garlic & herb Laughing Cow wedge (70 cal)
1 medium red apple (75 cal/0 fat/17 carb/0 pro)
2 tbsp walnuts (100 cal) ~ big sams club sack

Snack: 60
1/2 grapefruit (60 cal/0 fat/16 carbs/1 pro)
And about 30 jelly beans!! damn you jelly beans...

Dinner: 645 cal
Beef, Corn, and Refried Bean Enchiladas

Ingredients
1.2 lbs ground venison (800 cal/24 fat/0 carbs/56 pro)
1 cup chopped yellow onion (65 cal)
1 small tomato (20 cal), chopped
1 cup frozen corn (135 cal) ~ Sams bag (It calls for 1/2 cup but I accidently did 1 cup)
2 cloves garlic, minced
2 teaspoons chili powder (5)
1 teaspoon dried oregano
1 tablespoon whole wheat flour (I didn't use any)
1 can (15 to 16 ounces) Great Value Black Beans (385), rinsed and drained
6 multigrain tortillas (7-8" diameter) - I used 8 Great Value Buritto size tortilla (1440)
1 can (10 ounces) mild Old El Paso Enchilada Sauce (90)
1/3 cup shredded reduced-fat Mexican cheese blend (180)
chopped cilantro or parsley (optional)

3120 total/8 servings = 390 calories
+ 4 tbsp Old El Paso Fat free refried beans (35)
1/4 cup sour cream (30 cal/0 fat/6 carbs/2 pro)
2 tbsp mashed avocado (50 cal/4.5 fat/2.5 carbs/.5 pro)
17 Tostitos (140 cal)

Directions
1. Preheat the oven to 350°F. Coat a 13" x 9" baking dish with cooking spray.

2. Heat a large nonstick skillet over medium-high heat and add the beef; cook, stirring with a wooden spoon to break up any chunks, until no longer pink, 3 to 4 minutes. Stir in the onion, tomato, corn, and garlic; cook until the onion starts to soften, 1 to 2 minutes. Stir in the chili powder and oregano and cook, stirring, for 30 seconds. Sprinkle with flour and cook, stirring occasionally, until thickened, about 1 to 2 minutes. Remove from the heat and stir in the beans.

3. Wrap the tortillas in between damp paper towels and microwave until warm, 20 to 40 seconds. Working one at a time, place a tortilla on a work surface and top with 1/2 cup of the beef mixture spread in a line across the center, parallel to the edge of the counter closest to you. Roll up jelly roll- style and place seam side down in the prepared baking dish. Repeat with the remaining tortillas and filling. Pour the sauce over the enchiladas and sprinkle with the cheese. Bake until hot and the cheese has melted, 18 to 20 minutes. Sprinkle with cilantro or parsley, if desired. Serve immediately.

Exercise: Two miles of sprints on the treadmill and two more miles alternating lifting & abs with a jog around the track.