Ummm....It's been awhile.

OK, so it's been way too long since I updated this thing.  One of my goals for this year is to start updating my blog on a more consistent basis (you know, more often than every 5 months...)  Since my last post, I have completed one round of 21 day fix, been diagnosed with Plantar Fasciitis in my left foot, started and quit Weight Watchers, and gone back to using My Fitness Pal.  I am considering becoming a Beachbody Coach and will be ordering Hammer & Chisel in the next couple of days.

I am struggling to get up each morning to do my workout before I have to get my children up for school and daycare.  I think part of my problem is that I am getting bored with my workouts.  I hope by getting another program, that will help.  With the weather warming up, I'm trying to get outside more to walk and take my girls to the park.

My current weight is 189.9.  I am up 12.3 pounds from this time last  year.  We are going to the beach at the end of July.  My goal is to be in the 160s by then.  That would be 20-25 pounds in 4 months. This is completely doable.  We leave 17 weeks from now.  That would be 1.18-1.5 pounds per week.  I know I can do this.

I had quite a bit of success last year before I fell of the wagon completely by having basically the same thing for lunch every day.  I made a Southern Hamburger Pie.  I've included the recipe for it below.

Southern Hamburger Pie

Ingredients:
1 lb lean ground chuck
1 small onion (I use about 1 tbsp dried minced onion)
1 small can chopped green chilies
1 (4 oz) can mushrooms, sliced and drained (I don't use these as we don't like mushrooms in our house)
4 ounces light cream cheese
1 Tbsp all purpose flour
1/2 tsp pepper
1/2 tsp ground cumin
1/4 tsp salt
1 (5.5 oz) can refrigerated biscuits, low fat (I can't find lowfat, but I use the Kroger brand of these that are $0.50 a can at my store.)
1 cup lowfat cottage cheese
1 egg
ground paprika
red pepper flakes (optional) - I don't use these either

Preparation:

1. Combine meat and onion in a large skillet.  Cook until meat is browned and onion is tender.
2. Drain meat mixture in colander, and pat dry with a paper towel.  Wipe pan drippings from skillet with paper towel.
3. Return meat mixture to skillet; add mushrooms, green chilies, and light cream cheese.  Cook over low heat, stirring constantly, until cheese melts.  Stir in flour, salt, pepper, & cumin, blending well.
4. Split each biscuit in half; pat biscuit dough evenly into a 9" pie plate coated with non-stick cooking spray.  (I usually only use seven of the 10 biscuits in the can and bake the other three.) Spoon meat mixture over dough.
5. Combine cottage cheese and egg, mixing well.  Spread evenly over meat mixture.  Sprinkle mixture with paprika and red pepper flakes.
6. Bake at 350 degrees for 35-40 minutes.

Serves 6.

Let me know if you try this.  It's a favorite recipe and is quick to put together and reheats well.  

I'm going to try to post at least one recipe a week on here.