Cheesy Chicken & Rice Bake
I am only working a half day at work today :) Lucky me! I decided to just take a half day to get some stuff taken care of. I love doing that.
Last night I didnt go to training (I will be tonight) but I did finally go to lunch with my trainer to talk about my eating plan more in depth. I went prepared with the original list he had given me (some really simple guidelines and ideas) and also, per his request, a list of everything I have eaten in the last week so he could review it.
The goal of the whole meeting was for him to take the time and address any questions I had, etc and also he is a little baffled why my weight isnt dropping at all. I have seen noticable physical differences and also in my clothes, but it does have me starting to wonder why my weight hasnt changed at all. Since he sees how hard I work out he said it has got to be something in my eating.
So after reviewing that, he said really everything looks good. My carbs are still a little high (there was one day on there where I had an AB and banana sandwich for breakfast, a turkey sandwich for lunch, and a burger for dinner… oops!) so he said definitely work on keeping that under control.
And then… he surprised me by saying he thinks I need to actually eat a little bit more.
Now; I understand all that logic and actually have explained it to other people before, but I guess I didnt feel it applied to me. It’s the simple rules of giving your body enough fuel – and if it’s not getting enough, it’s going to hold onto what fuel you are giving it. For me, I have always eaten a lot, and when I was an avid calorie counter – I was always over what I “needed” to stay at to lose a few pounds. So since I always felt like I have been eating too many calories, I just never thought the “eating more” rules applied to me currently.
He did point out that now that I am eating more whole foods and not a bunch of processed stuff or junk, my body is actually absorbing the nutrients like it should, thus using up pretty much everything I eat. It actually does make sense. He is wondering if that is why I’m staying pretty stagnant. So we are going to try it out.
So basically I ended on the note of:
- Continue trying to cut back my carbs a little (Note: I am not lowering them drastically or cutting them out, currently I just eat an excess amount and need to get down to the “normal range”)
- Include more greens
- Add an additional 300-400 calories per day. We are going to check-in in about 4-6 weeks again and see what kind of differences (if any) I am seeing with that.
Also, you better believe he commented on the bottle of wine I drank one night last week (yes I was honest and put it on there!) Oops!
On that note…. For dinner last night I was ready to try a new recipe.
Looks like cookie dough kinda huh? Well I assure you, it is not.
I found this recipe through Pinterest and ended up changing a few things to suit my own taste.
I will tell you right now, it really is not a very appetizing looking dinner, but I assure you, it is so simple and delicious! Last night I served it with a salad on the side, but after eating it, I actually think it would be awesome (if not better) served as a filling dip at a potluck or party.
Either way, I present to you:
Cheesy Chicken & Rice Bake
Yield: 5 servings (or serve as a dip)
Prep time: 10 minutes
Bake time: 25 minutes
- 2 (or one very large) chicken breasts
- 1 packet of Uncle Bens brown rice
- 3/4 cup canned corn, drained
- 1 can (or 15oz) of black beans, drained and rinsed
- 6 ounces plain non-fat Greek yogurt
- 3 ounces, canned chopped green chiles (see picture below for what I used)
- ½ cup of salsa (preferably hot for extra flavor)
- 1 cup low-fat shredded cheddar cheese, plus more for topping
- taco seasoning
- jalepenos for garnish (if you’re into that sort of thing)
- Preheat oven to 350 degrees F.
- Heat medium pan over medium heat. Coat with cooking spray (or a little olive oil). Sprinkle chicken breasts with taco seasoning (I used a generous amount for flavor) and cook over medium heat until cooked through (about 3 minutes on each side, depending on size of breasts – (thats what she said)).
- Cook rice.
- Transfer chicken to cutting board or plate and shred with fork (easiest to do while still hot)
- Mix all ingredients, including chicken and rice in large bowl. Mix thoroughly so cheese and yogurt are mixed in throughout.
- Spread mix into casserole dish and sprinkle with a light layer of cheese. I used an 8×8 dish but most sizes would work if you dont have that size. Bake for 25 minutes to heat through.
- Do you like making “one-dish” or casserole type meals?
I like to make them sometimes, but I dont do it a lot.
- When was the last time you took a day off from work for no real reason/just to get stuff done?
- What is a food/eating related goal of yours currently?
From the above picture, you can probably tell that “eat less cheese” is not one of my current goals. Haha, kidding.