CrossFit Games 13.2

When I saw this, I was scared.

I didn't think I would be able to do this. I had never lifted 75lbs from the ground to my shoulders and then overhead. CrossFit constantly surprises me and lets me know that I have strength I didn't know I had. I didn't put up an amazing score or anything, but I outdid myself and that is enough for me.

Skinny Chicken Cordon Bleu

Skinny Chicken Cordon Bleu

Chicken Cordon Bleu
Skinnytaste.com
Servings: 6 • Serving Size: 2 pieces • Old Pts: 8 pts • Weight Watchers Points+: 8 
Calories: 378 • Fat: 10 g • Protein: 55 g • Carbs: 8 g • Fiber: 0.5 g • Sugar: 1 g
Sodium: 813 mg (without salt)


Ingredients:

• cooking spray
• 12 thin sliced (36 oz total) skinless boneless chicken breasts, 3 oz each
• salt and fresh cracked pepper
• 1 large egg
• 2 large egg whites
• 1 tbsp water
• 1/2 cup seasoned breadcrumbs
• 1/4 cup grated parmesan cheese
• 5 oz (6 slices) thinly sliced lean deli ham, sliced in half
• 6 slices (4.4 oz) Sargento reduced fat Swiss cheese, cut in half

Directions: 

Preheat oven to 450°. Spray a large non-stick baking sheet with cooking spray.

Wash and dry the chicken cutlets; lightly pound the chicken to make thinner and lightly season with salt and black pepper.

Lay the chicken on a working surface and place a slice of ham on top of the chicken, then the cheese and roll, setting them aside seam side down.

In a medium bowl, whisk eggs and egg whites along with water to make an egg wash. 

In another medium bowl, combine breadcrumbs and parmesan cheese.

Dip the chicken into the egg wash, then into the breadcrumbs.

Place chicken onto the baking sheet seem side down. Spray the top of the chicken with more cooking spray and bake about 25 minutes, or until until cooked. 

Makes 12.

CrossFit Games

230 people from my CrossFit box signed up for the CrossFit games. The first WOD was last Friday night and it was rough, but the competitive environment and adrenaline made me have one of the best work-outs I've had in a while. I completed 40 burpees, 30 45lb snatches, and 30 more burpees. The next round was 30 75lb snatches, but I'm not at that level yet. I'm not complaining though, I did amazing. It was fun to see all of the other athletes in the spirit of the games. Everyone was hanging out at the box cheering everyone else on.

Bayou City Classic

Another day. Another 5k

My First 5K

with an old friend before the race

Angel Hair Pasta with Scallops and Tomato Sauce

Angel Hair Pasta with Scallops and Tomato Sauce

Scallops and Tomatoes with Angel Hair Pasta
Skinnytaste.com 
Servings: 4  • Size: about 1 1/4 cup • Old Pts: 7 pts • Weight Watchers Pts+: 9 pts
Calories: 345 • Fat: 5 g • Protein: 27 g • Carb: 43 g • Fiber: 6 g • Sugar: 2.5 g
Sodium: 318 mg (without salt)

Ingredients:

• 1 lb bay scallops, dried well
• 2 tsp olive oil, divided
• 1 tsp butter
• 3 cloves garlic, sliced
• 1/2 cup white wine
• 14 oz can diced petite tomatoes, drained
• salt and fresh pepper
• 1 tsp fresh lemon juice
• 1/4 cup chopped parsley
• 7 oz angel hair pasta (I used half whole wheat)*

Directions: 

Put a large pot of salted water to boil. 

Meanwhile, heat a large heavy-bottomed skillet on high heat. When hot, add 1 tsp of oil and the butter over medium-high heat until mixture starts to brown.

MAKE SURE THE PAN AND OIL MIXTURE IS VERY HOT - Transfer HALF of the scallops to the skillet and cook WITHOUT MOVING until seared: ABOUT 30 SECONDS. Gently flip and sear on other side for another 20 - 30 SECONDS. Remove from skillet and set aside; cook remaining scallops and repeat as the first batch; set aside with first batch.

Add the angel hair to the boiling salted water, cook according to package instructions for al dente.

Reduce the skillet to medium-high heat; add remaining teaspoon of oil. When hot add the garlic and cook 1 minute. Add the tomatoes, wine, salt and pepper and cook an additional 2 minutes. Add lemon juice and 2 tablespoons of parsley, remove from heat. 

Drain any liquid that accumulates from the scallops, then add the scallops to the skillet and remove from the heat. 

Drain the pasta and place in a large serving bowl. Top with the scallops and sauce, more fresh parsley and serve with grated parmigiano if desired.

Makes about 5 cups.

Without the pasta, each serving would be 5 points plus.
*Use brown rice pasta or quinoa pasta for gluten free. 

I made it!

Size 10. I made it! :)