Just Keep Swimming

We survived Nemo and he wasn't as adorable as that little fish in the movie.

The snow kept us inside for the majority of Saturday. So, I dusted and cleaned the baseboards...the amount of dust that accumulates on those things is cray. 

We did venture out to shovel Raymond (our RAV 4 ... yes I name everything) out so we could take Sophie to her grooming appointment on Sunday morning and attend church. Yay God! 

My little fingers aren't made for the cold, but once I figured out that I could wear more than two pairs of gloves I was quite alright! 

Sunday we managed to get Gordy (the Grand Prix) shoveled out and prepared for Monday morning's commute. I also made the weekly trip to the grocery store, yums! 

That brings me to Sunday's weigh in...I wish I had that suspenseful music from the Biggest Loser, it would really make it seem more intense...

February 10, 2013 - 158.6 -1.2 week - 10.4 total

Last week wasn't too difficult, this week will not be the same. We have Shrove Tuesday, aka Fat Tuesday, and dinner on Saturday night at a super yummy local Italian place. It's gonna be a tough one. So, we are making sure that we keep our recipes at home simple, quick, and low on points. Here is one of my favorites from the Weight Watchers Recipe Book...of course I made a couple of changes to make it just a little better.

I have really started to crack down on my measuring. I'm finally putting the kitchen scale we got as a wedding gift to good use! And my portions were WAY off! 

Chicken Quesadillas with Creamy Salsa

Originally from Weight Watchers

Ingredients 

4 Large Flour Tortillas, Fat Free, Low Carb, or Whole Wheat

1 C Cheddar or Mexican Blend Cheese, shredded, Fat Free

1 C Chicken Breast, Cooked, Shredded
1 C Corn, canned, drained
1 C Red Bell Pepper, diced

1/2 C Cilantro, raw, chopped

1/4 C Sour Cream, Fat Free
1/4 C Salsa

Preheat the oven to 450°F and line a baking sheet with foil, coat the foil with a nonstick spray.

Cook the Bell Peppers in skillet until tender, the recipe called for Roasted Red Peppers, but the ones in our store aren't really that great. (I miss southern grocery stores!) 

Place tortilla on baking sheet. 

Top one site with 2 Tablespoons Cheese.

1/4 Cup Chicken (I used left over Rotisserie)

1/4 Cup Corn 

1/4 Cup Peppers

1 Tablespoon Cilantro

Finally, 2 more Tablespoons of Cheese and fold over the tortilla to form a semicircle, lightly pressing the edges to seal. 

Repeat with the other three tortillas, making a total of 4

Place the quesadillas on the baking sheet; lightly spray the quesadillas with the cooking spray and bake until lightly browned...about 6 minutes. 

Combine the Sour Cream and Salsa to make a yummy dipping sauce! 

4 Servings

Calories: 246  Fat: 4  Saturated Fat: 2  Carbs: 29  Fiber: 3  Sugar: 3.5  Protein: 11.5

WW Points Plus: 5