Fabulous Friday!

Yeah! It's Friday! AND, it's a beautiful day! Makes it kind of hard to stay inside and work when we REALLY want to be outside playing. Anyway, as promised, following are our two new features. Not going to lie - kinda excited about these! First up, our Fresh & Fabulous Recipe!

I'm not sure of many people who have heard of the Body for Life diet. When I was training for my first (and only so far!) marathon with my husband we were actually on this diet. It's basically eating several times a day and making sure you get oodles of protein. Which was kind of hard for me as I'm a vegetarian. So, we bought the Eating for Life cookbook (which I actually highly recommend. It has some really yummy recipes in it that are full of protein) and made these one Sunday for family dinner. The family LOVED them and they've become one of our recipes usually mixed into the routine (keep in mind these are a little time consuming to make. We usually make ahead and then cook later):

Mom's Chicken Enchiladas
Ingredients
1 lb Chicken Breast (boneless,skinless)
1/4 cup Green Onion
1 Jalapeno Pepper
30 oz Enchilada Sauce Green Chile
8 Corn Tortillas (we usually use flour as we don't like corn)
1 cup Kraft Natural Shredded Cheese - 2% Milk Reduced Fat - Mild Cheddar
2 cups Shredded Lettuce
1/2 cup Chunky Salsa Medium
1/2 cup Light Sour Cream
1 Medium Tomato
2 oz Black Olives

Directions
1) Preheat oven to 350. Lightly coat a 9 x 13 baking dish with cooking spray.

2) Place chicken breasts in a large pot and cover with water. Bring to a boil over high heat. Reduce heat to medium and simmer until no longer pink in the center, about 15 minutes. Drain and let cool slightly. Shred cooked chicken by pulling apart with 2 forks; set aside.

3) Lightly coat a large skillet with cooking spray and place over medium high heat. Add green onion and jalapeno; saute for 2 minutes. Add shredded chicken and 1 can of enchilada sauce. Cook, stirring occasionally, until heated through, about 5 minutes.

4) Pour the 2 remaining cans of enchilada sauce in a medium bowl and microwave until warm, about 2 minutes. Dip each tortilla in the heated sauce and fill with about 1/8 of the chicken mixture. Roll up and place, seamside down in the prepared baking dish.

5) Pour remaining heated sauce over enchiladas and sprinkle with cheese. Bake until enchiladas are heated through and cheese is melted about 15 minutes.

6) Divide lettuce onto 4 plates and place a portion of enchiladas on top. Top with a spoonful of salsa, the diced tomatoes and a dollop of sour cream. Serve and enjoy!

Fabulous Findings
Now, onto our other new feature.....Fabulous Findings! I actually didn't find today's findings. All credits go to Traci, Applegate's CFO. Previous to starting the weight loss challenge, she was using SparkPeople. SparkPeople is a free, online way of tracking water & food intake, exercise, and sleep. It's free to join and you can sign up to be a part of different groups that encourage each other. It's actually a lot of fun to just look around and the website and get some ideas and tips. So, go take a look and see what you think!